113results about How to "Rich in nutrition" patented technology

The invention discloses a grape planting method. The method includes the following steps of firstly, cultivating seedlings; secondly, watering the seedlings; thirdly, applying farmyard manure; fourthly, applying potassium sulphate compound fertilizer and nitrogen fertilizer one week before sprouting; fifthly, applying 20-25 kg of potassium sulphate compound fertilizer, nitrogen fertilizer and phosphatic fertilizer after flowering; sixthly, applying nitrogen fertilizer when fruits are as large as mung beans; seventhly, covering fruits with hollow double-color mulching film covers after the fruits are borne; eighthly, applying nitrogen fertilizer and phosphorus potassium fertilizer in the fruit coloring initial period. According to the grape planting method, by covering the fruits with the double-color mulching film covers after the fruits are borne, rainwater can be prevented from immersing surfaces of grapes, the wind resistance and rain resistance are high, light permeability is high, insect removal and disease resistance are achieved, the photosynthesis strength is improved, heat preservation and moisture preservation are achieved, grape growth is accelerated, the yield and income are increased, and mature grapes are low in internal pesticide residue, rich in nutrient, fresh in color and luster, good in taste, better in color and more sufficient in sugar.

The invention discloses an immune type protein powder solid beverage and a preparation method thereof and belongs to the field of nutritional foods. The solid beverage comprises the following components: 70-85 percent of concentrated whey protein powder, 3-8 percent of pea protein, 5-15 percent of wheat protolysate, 2-4 percent of phospholipid, 1-3 percent of an acerola cherry extract, 1-5 percent of edible essence, 0.5-1.5 percent of a yeast extract, 0.5-1.5 percent of gamma-aminobutyric acid, 0.5-1.5 percent of coconut milk powder, 0.3-0.8 percent of silicon dioxide and 0.1-0.3 percent of stevioside. The invention also discloses the preparation method of the solid beverage. The solid beverage disclosed by the invention fully meets the demands of the human body, is scientific in prescription design, reasonable in nutrition arrangement and different in taste according to different customers, and can meet the special demands of different people on taste; the solid beverage is mellow in taste, convenient to use, stable in quality, simple in preparation method, easy to operate, suitable for large-scale industrial production, free of sugar in the prescription and suitable for diabetics to eat.

The present invention discloses healthy chili milk candy. The healthy chili milk candy is prepared from the following raw materials in parts by weight: 42-44 parts of white granulated sugar, 35-37 parts of galactooligosaccharides, 12-14 parts of chilies, 11-13 parts of condensed milk, 3-5 parts of anhydrous cream, 3-4 parts of hydrogenated vegetable oil, 3-4 parts of skim milk, 1.6-1.8 parts of locust bean gum, 1.4-1.6 parts of chili leaves, 0.6-0.8 part of longan leaf, 1.1-1.3 parts of soybean pods, 1.1-1.3 parts of eleusine indica, 0.6-0.8 part of equisctum ramosissimum, 0.6-0.8 part of rorippa globosa, 0.4-0.6 part of gymnema sylvestre, 0.4-0.6 part of tangerine leaf, 0.4-0.6 part of betula alba juice, 0.4-0.6 part of edible salt and 0.6-0.8 part of lactobacillus delbrueckii. The provided healthy chili milk candy is crisp in texture, sweet, sour and palatable, rich in flavor, balanced in nutrition and easy to absorb, and can protect the heart and brain blood vessels, increase resistance, promote metabolism, delay aging, beautify features and lose weight.

A pet chew includes an outer layer and an inner layer, the outer and inner layers being laminated and rolled into a cylindrical shape having knots at both ends, the outer layer including, in weight percent, 28 to 49 percent plant-based material, at least 30 percent meat-based material and at least 20 percent animal hide-based material. Preparation methods are also disclosed.

The present invention relates to the field of food processing and particularly discloses nutritional health-care products. The nutritional health-care products comprise nutritional health-care rice and nutritional health-care noodles, and specifically comprise blood sugar lowering rice, blood sugar lowering flour, blood lipid lowering rice, blood lipid lowering flour, blood pressure lowering rice, blood pressure lowering flour, cancer preventing rice, cancer preventing flour, beauty maintaining and young keeping rice, beauty maintaining and young keeping flour, spleen strengthening and stomach tonifying rice, spleen strengthening and stomach tonifying flour, yang promoting rice and yang promoting flour. The food series only contain a total of 58 of the following ingredients: five cereals, vegetables, nuts, fungus and algae, beans, fruits, spices, medicinal and edible homogenously natural and green goods, and goods used for health-care food published by the Ministry of Health. The consumption of the food aims at regulating people's internal organ functions and preventing and curing diseases, and the health-care products are safe and free of side effects, and can effectively prevent the productions of disease-related complications. The rice can be directly cooked for consumption. The flour can be directly cooked for consumption, can also be processed into the noodles, bread or biscuits, etc. for consumption.

The invention provides a method for preparing a biological bactericide for fruit trees by utilizing propolis and beewax. The method comprises the following steps of (1) soaking original raw glue or covering cloth for two times with edible ethanol, merging the soak solutions, adding CH3COOH solution for precipitation to remove lead, and filtering, then carrying out concentration in a vacuum concentration tank, controlling the material temperature, interlayer water temperature and atmospheric pressure of the tank and braising extract-shaped propolis in the tank after concentration is completed to obtain refined propolis; (2) smashing the refined propolis into small pieces and adding alcohol to dissolve the small pieces of refined propolis to prepare propolis solution; (3) decontaminating, drying and grinding eugenia caryophyllata, amur cork tree bark and rhizoma polygonati, mixing the powder according to parts by weight, extracting the mixture with alcohol according to the volume ratio and filtering the solution to obtain traditional Chinese medicine solution; (4) firstly melting lard, secondly stirring beewax and liquid paraffin in a stirrer and controlling the temperature and the rotating speed, thirdly adding and stirring the molten lard and propolis solution and controlling the temperature, rotating speed and time and fourthly adding and stirring the traditional Chinese medicine solution, stopping heating after a certain time, cooling the mixture while stirring so as to obtain the biological bactericide after complete cooling. The biological bactericide has the function of preventing fungi diseases of fruit trees and has the effects of improving the fruit quality and increasing the fruit yield.

The invention relates to an instant nutritional sea cucumber food and a processing method thereof. The processing method comprises the following steps: selecting and processing raw materials, wherein by weight percent, the raw materials include 10-20% of sea cucumbers, 5-15% of laver, 10-25% of scallop adductor, 25-35% of plumeria rubra, 1-5% of carrots, 1-5% of hyacinth beans, 1-5% of yams, 1-8% of mulberries, 1-5% of black sesame, 1-8% of longan pulp, 1-5% of walnut kernels, 0.5-2% of salt, 0.1-1% of sugar, 0.1-0.5% of monosodium glutamate, 0.1-1% of mirin and 0.1-0.5% of chicken essence; adding water into a pan for soaking and foaming the materials, and boiling to prepare soup base; filling a mould, pre-cooling, quickly freezing, performing vacuum freeze-drying, and performing nitrogen-filled packing to obtain the finished instant nutritional sea cucumber food. The processing method is reasonable in process, simple to carry out and rigorous in formula; the processed instant nutritional sea cucumber food is scientific in nutrition arrangement, easy to store, instant to eat, high in rehydration speed, good in dispersity and capable of tonifying vital energy and blood of a human body, regulating yin and yang, enhancing the movement function of the human body and improving immunity.

A method for processing dried fresh jujube slices includes the following steps: preparing jujube slices, coring and removing stems, quick-freezing and retaining freshness of the jujube slices, thawing frozen jujube slices, protecting color treatment, expanding jujube slices under differential pressure, preparing superfine mixed seasoning powder, and coating of the superfine mixed seasoning powder. For one hand, this method solves problems that the dried fresh jujube slices will be deeply oxidized and brown when dried by the hot air at a high temperature of 90-110° C., the jujube slices with compacted cells will become harder and be difficult to chew because of 6-8 h rapid dehydration. On the other hand, it solves problems that exist in freeze drying at a vacuum degree of 1.3-13 Pa, and at a low temperature of −10-50° C., such as high energy consumption, long processing cycle, high equipment investment, small size of slices, and poor taste.

The invention discloses a compound feed capable of improving stress resistance of pelteobagrus fulvidraco. The compound feed is prepared through mixing the following raw materials and components in parts by weight: 5-10 parts of imported super steam fish meal, 18-35 parts of domestic fish meal, 5-10 parts of domestic meat and bone meal, 5-8 parts of corn protein powder, 20-35 parts of dehulled soybean meal, 18-21 parts of flour, 1.3-1.6 parts of calcium dihydrogen phosphate, 0.13-0.18 part of choline chloride, a stress resistant additive, 1.5-2.5 parts of soybean oil, 1.0-3.0 parts of soybean phospholipid oil, 12.67-18.46 parts of composite vitamins, 10-13.15 parts of composite mineral substances, and 2.5-3.0 parts of zeolite powder. Through the adoption of the compound feed disclosed by the invention, the opportunity that the pelteobagrus fulvidraco resists stress can be reduced, and besides, the stress resistant capacity of the pelteobagrus fulvidraco is improved.

The invention discloses a cultivation medium for portulaca pilosa. The cultivation medium is prepared from the following components including culture soil, nutrient solution and disinfection and sterilization powder. The invention also discloses an artificial cultivation method for the portulaca pilosa. The artificial cultivation method comprises the following steps: with tender stems of the portulaca pilosa as a propagation material, pruning, inserting the pruned tender stems into the cultivation medium, and spraying a certain amount of water every day with water drops dropping from leaf surfaces for suitability, thus avoiding the leaf surfaces from evaporating and wilting until rooting; and by virtue of cultivation and management for 3-4 weeks, enabling the tender stems to root and grow to become new plants. The cultivation medium and the artificial cultivation method have the advantages that the cultivation medium fully meets the needs of growth and development of the portulaca pilosa; with the adoption of the artificial cultivation method, survival rate reaches up to 98 percent, a root system of the portulaca pilosa is developed, operation is simple and is easy to grasp, and the artificial cultivation method is feasible in spring, summer and autumn and is beneficial to popularization.

The invention discloses selenium-rich health dried beancurd sticks which are prepared from the following raw materials: soybeans, black soybeans, selenium-rich goat milk, broccoli, euscaphis japonica, exochorda racemosa leaf, fructus camptothecae acuminatae, ophicslcite, spice, selenium-rich maltose, salt, laminarin, udo oil and selenium-rich tea polyphenol. The selenium-rich health dried beancurd sticks disclosed by the invention have the advantages of easiness in rehydration, delicate mouthfeel, chewy property, elasticity, rich aroma, light yellow color, balanced nutrition, rich organic selenium, easiness in absorption and comprehensive healthcare functions, and realizes the functions of removing toxin, nourishing liver and improving vision, protecting heart and cerebral vessels, resisting oxidation and aging, improving immunity and resisting cancer; the soybeans and black soybeans are ground and then soaked, thus quick precipitation of active ingredients is promoted, the dosage of soybeans is saved, and the cost is lowed; the extract of traditional Chinese medicines and spice is added, the beany flavor can be eliminated, and the marinated taste of the dried beancurd sticks is enhanced; through freeze drying of the dried beancurd sticks, lots of nutritional ingredients are maintained, and the rehydration is fast; and by adding the spice, the cooking process is simplified, and the time is saved.

The present invention relates to a food concentrated chicken paste. It is made up by using (by weight portion) 100 portions of chicken bone, 5-20 portions of chicken skin, 0.5-2 portions of Chinese herbal medicine flavouring material for food, 1-2 portions of salt and 100-400 portions of water through a certain production process. Said invention also provides the concrete steps of its preparation process. Said product richly contains the components of protein, calcium and phosphorus, etc.

The invention discloses a planting method of golden margined century plant leaves. The method comprises the following steps of 1 land selection, wherein sand soil which is fertile, good in drainage, not likely to accumulate water, high in water retaining capacity and loose is selected; 2 soil preparation, wherein the soil is turned up before field planting, base fertilizer is applied, and calcium superphosphate is applied in a mixed mode; 3 seed sowing, wherein seeds are sown on the surface of the soil prepared in the step 2, then golden margined century plant leaf seeds are covered with blended soil and covered with a plastic film, the film is removed after germination, and transplanting is performed when seedlings grow to 1-3 leaves; 4 fertilizer application, wherein after all golden margined century plant leaf seeds germinate on the middle ten days of April, first-time topdressing is performed, organic slow release fertilizer, urea and potassium sulfate are applied, second-time topdressing is performed in the bulbil forming stage on the last ten days of May, potassium sulfate, urea and calcium superphosphate are applied, third-time topdressing is performed after sprout tumbling of golden margined century plant leaves on August, and potassium sulfate compound fertilizer and urea are applied till emergence of seedlings. The planting method of golden margined century plant leaves can effectively increase the survival rate of golden margined century plant leaves.

The invention relates to a making method of a Spanish Mackerel dumpling. The method includes: selecting Spanish mackerel meat as the main raw material, selecting minced white meat, egg white, and minced Chinese chives as auxiliary materials, and selecting seasoning milk, salt, chicken essence, sesame oil, zanthoxylum oil and peanut oil; selecting high quality white flour with a high gluten degree as a dumpling wrapper raw material, mixing the white flour with water to prepare a dough, then conducting kneading and proofing, and pressing the dough into a round dumpling wrapper; filling the dumpling wrapper with stuffing, and kneading the rim of the dumpling wrapper to obtain the dumpling. The stuffing is prepared by: firstly subjecting the Spanish mackerel meat and water to melt expansion, then stirring the auxiliary material minced white meat, the seasoning milk, salt, and water, and finally conducting blending with the other selected auxiliary materials and seasonings. The making method has the advantages of reasonable process, appropriate ingredients and strong operability. The dumpling made by the method provided by the invention has the characteristics of reasonably collocated nutrition, delicate, tender and smooth mouthfeel, enough elasticity, fresh and delicious taste, and rich nutrition.

The invention discloses a planting method of hedera helix. The planting method comprises the following steps: S1, selecting soil; S2, performing soil preparation: in sterilized soil blocks, performing bed making and ridge making, and after bed making and ridge making are completed, applying and sprinkling a base fertilizer; S3, sowing: sowing on bed surfaces of the soil prepared in the S2, then covering hedera helix seeds with blended soil, performing covering with plastic films, after buds appear, removing the films, and when seedlings grow to have 1-3 leaves, performing transplanting; and S4, applying a fertilizer: after all hedera helix seedlings grow well in the middle ten days of April, performing top dressing for the first time, applying an organic slow release fertilizer, during the bulblet formation period in the last ten days of May, performing top dressing for the second time, applying dihydrogen phosphate, in August, after hedera helix seedlings tumble, performing top dressing for the third time, and applying calcium superphosphate and urea until seedlings appear. Through the adoption of the planting method of the hedera helix disclosed by the invention, the quality and the survival rate of the hedera helix can be effectively increased.

The invention discloses lepista sordida and a separation and propagation method and soil covering cultivation method thereof. N006# strains are obtained by tissue separation of wild lepista sordida fruiting bodies, and the lepista sordida N006# strains are preserved in China General Microbiological Culture Collection Center (CGMCC); the preservation date is June 1st, 2016; the preservation registration number is CGMCC NO. 12507. The lepista sordida N006# strains are obtained through tissue separation, a propagation method of the strains is mastered, and strain guarantees are provided for artificial cultivation of lepista sordida. The lepista sordida fruiting bodies are obtained through artificial soil covering cultivation, germplasm resources of this specie are protected, and a novel edible fungus variety is developed.

The invention provides soybean dreg fermented pork liver paste. The soybean dreg fermented pork liver paste is prepared from the following raw materials in parts by weight: 550-600 parts of soybeans, 10-15 parts of aspergillus oryzae, 8-10 parts of aspergillus niger, 7.5-9 parts of active dry yeast, 650-700 parts of 17% saline water, 40-45 parts of soybean dreg and 8-10 parts of lavender. The paste is prepared by freshly fermenting the soybeans, saccharomycetes and the like and relatively good taste and abundant nutrients. According to the invention, lactic acid is added to ferment the soybean dreg so that nutrients of the soybean dreg are enriched and the taste is relatively unique; and pork livers and extracts of Chinese medicinal materials including cassia seeds, oysters, salvia miltiorrhiza, astragalus membranaceus, polygonum multiflorum and the like are matched, so that the soybean dreg fermented pork liver paste has certain effects of maintaining normal functions of human bodies, improving the immunity of the human bodies, protecting eyes and the like.

The invention discloses tomato and dried meat floss beef granules and a preparing method thereof. The tomato and dried meat floss beef granules are prepared from beef, malt syrup, a proper amount of pickling liquid, a proper quantity of marinating auxiliary materials, tomatoes, modified starch, low-gluten wheat flour, dried meat floss, walnut styles, seasoning liquid, emblic leafflower fruits, plum blossoms, mango seeds, cortex acanthopanacis and a proper amount of rice vinegar. According to the tomato and dried meat floss beef granules, microwaves are adopted for auxiliary pickling, nutrition loss is reduced, flavoring is promoted and is more uniform through further positive and negative pressure rolling and kneading, and meat texture is more tender; the functional vinegar liquid is compounded for vinegar marination injection, and the meat structure is improved while the nutrition and flavor are not damaged; rolling and kneading are carried out again, the vinegar marination functional ingredients are absorbed, and the meat texture is tendered to the maximum; granulation, coating and seasoning are carried out after repeated cooking for flavor locking and aroma increasing, multilayer flavoring and multilayer flavors are achieved, the flavor is full, and the tomato and dried meat floss flavors are achieved; meanwhile, traditional Chinese medicine functional ingredients such as emblic leafflower fruits and plum blossoms are added and have the effects of invigorating the stomach and promoting digestion, and are beneficial to the health of the human body.

The invention relates to a health-care food having functions of balancing nutritive cells and recuperating five internal organs. A making method of the health-care food comprises the following steps of taking cereal type materials and seed type materials, performing stir-frying, and performing grinding to obtain 200-mesh powder; and performing freeze-baking on other materials, performing grindingto obtain 200-mesh powder, and performing mixing to obtain the health-care food. The health-care food is purely natural, free from additives, free from transgenesis, free from pesticides and heavy metal remains, scientific and professional in formula, comprehensive in nutrient collocation, convenient to eat, and good in mouth feel, is suitable for different crowds to eat for a long term, is free from any side effects, and can improve body healing capacity, delay senescence and prolong life.

The invention belongs to the field of sea farming, and particularly discloses a precious marine product aquaculture device suitable for shallow sea. The device comprises an uncovered cube plastic box (1), two cambered-surface-shaped plastic plates (2 and 3) and a sinking prevention hard plastic plate (4), wherein the cambered-surface-shaped plastic plates (2 and 3) are located below the uncovered cube plastic box, and the sinking prevention hard plastic plate (4) is located on the lower portion. Four steel pipes (5) are fixed to four corners of the uncovered cube plastic box (1), penetrate through the sinking prevention hard plastic plate located on the lower portion and enable the uncovered cube plastic box (1) and the sinking prevention hard plastic plate (4) to be connected into an integrated structure. A steel conical fixing head (6) of a hollow structure is welded to the bottom of each steel pipe (5), and the tip of each fixing head (6) is provided with two rows of round holes (7) arraying around a corresponding vertex. The device is simple in structure, greatly improves the survival rate of fry of precious marine products and is beneficial to mass application and popularization.

The present invention relates to a flavouring material for liang soup and its preparation method. Its flavouring material composition includes (by weight portion) 100 portions of concentrated chicken 's bone soup, 10-30 portions of concentrated pork bone soup, 10-20 portions of concentrated minced ham paste, 15-25 portions of salt, 2-6 portions of meat taste flavouring material, 0.5-2 portions of conpoy extract, 1-3 portions of chicken oil and 2-5 portions of vegetable oil. Its main component is the concentrated bone extract, and richly contains the components of protein, calcium and phosphorus, etc.

The invention belongs to the technical field of food processing, and especially relates to a double-layer-wrapper multi-stuffing encrusting food moulding method. The method comprises the following steps: a first wrapper is spread on a first wrapper receiving station; the first wrapper is conveyed to a second wrapper receiving station; a second wrapper and the first wrapper are laminated, pre-forming of a mixed wrapper is carried out, the second wrapper is coated by the first wrapper, the wrappers are in a pocket shape; a stuffing A is stuffed into concave part of the first pocket-shaped second wrapper; a stuffing B is stuffed into the concave part of the second pocket-shaped second wrapper; the wrappers pass through a moulding station, the opening parts at top of the first wrapper and the second wrapper adhered to each other, so that the multi-stuffing encrusting food can be formed. According to the method, the stuffing is coated with two layers of wrappers, the wrappers can be made by two different types of materials, food mouthfeel and nutrition matching can be enriched, and damage to a structure of two layers of wrappers cannot be generated, and leakage of the stuffing in the wrapper can be avoided.

The invention relates to a method for pickling sour and sweet leaf mustards. The method comprises the following steps of: scraping to remove peel after cleaning heads of leaf mustards, cutting into long strips, putting in boiling water to immerse, putting in specially blended green plum liquid to immerse, inoculating lactobacillus lactis bacterium solution, fermenting at 35-38 DEG C for 3-4 days, sterilizing at 80-85 DEG C, continuously putting the long strip-shaped leaf mustards in the green plum liquid to immerse for 10-12 days, taking out the long strip-shaped leaf mustards, and sterilizing at high temperature. The apricot kernel leaf mustards prepared by the invention are sour, sweet, delicious, full-bodied in fragrance and abundant in nutrition and have the effects of tonifying liver, nourishing stomach and promoting the production of body fluid to relieve thirst; no any preservative and colour enhancing agent are added in the pickling process; the pickling antibacterial effect is higher; the pickling antibacterial effect can be kept for a long time without addition of a preservative; acid-base balance of human bodies can be adjusted; secretion and activation of human hormone are promoted; the effects of reducing fat and grease are obvious; and therefore, if being eaten frequently, the sour and sweet leaf mustards have excellent conditioning effects to human bodies.

The invention relates to the technical field of rex rabbit breeding, in particular relates to a compound feed special for a breast-feeding female rex rabbit, and solves the problems of slow growth, low fur and feather glossiness, poor disease resistance and the like caused by low digestive absorption rate, poor palatability and a large quantity of chemical synthetic raw materials of an existing rex rabbit feed. The compound feed comprises the following raw materials in parts by weight: 10-20 parts of bean pulp, 15-25 parts of corns, 15-30 parts of bran, 30-45 parts of peanut seedlings, 5-15 parts of vinegar residues, 3 parts of fish meal, 5-10 parts of pine needle meal, 1-3 parts of glucose, 0.5 part of calcium hydrogen phosphate, 1 part of zeolite powder, 1 part of compound premix for rabbits and 0.5 part of salt. The feed is complete in nutrition, reasonable and good in palatability, and can prevent digestive tract diseases of the rex rabbit, such as abdominal distension, diarrhea and the like, increase the survival rate of the rex rabbit and ensure healthy and quick growth of the rex rabbit; moreover, produced fur and feather are thick and smooth, fresh, tender and delicious rabbit meat is free of drug residues, the breeding cost is reduced, and the economic benefit is increased.

The invention relates to a method for making sleeve-fish boiled dumplings. The method comprises the following steps: using sleeve-fish as a main material; removing the mouth, the eyes and the internal organs of the sleeve-fish; soaking the cleaned fish into immersion liquid with white vinegar and cooking wine for removing fishiness, and pulverizing into particles; using diced streaky pork, egg white obtained from eggs, chopped and fried green peppers without handles or germs, minced green onions, fine particles of chopped winter bamboo shoots subjected to frying as auxiliaries; selecting seasonings such as edible salt, gourmet powder, sesame oil, peanut oil and Weidamei sauces; uniformly stirring the main material, the auxiliaries and the seasonings to prepare stuffing; using refined wheat flour with high quality and high gluten degree as a dough raw material; mixing the refined wheat flour with water to make a paste; kneading and fermenting; pressing into round wrappers; filling the wrappers with the stuffing with the; kneading the peripheries of the wrappers to form boiled dumplings; quick-freezing and packaging to obtain a finished product. The method for making the sleeve-fish boiled dumplings is reasonable in procedures, reasonable in proportioning of the stuffing and high in operability; the boiled dumplings prepared by using the method have a smooth and delicious taste, and are high in toughness, fresh and fragrant in smell, rich in nutrition and free of fishy and peculiar smell.

The invention discloses a feed capable of reducing the attack rate of broiler chickens and a preparation method of the feed. The feed comprises the following raw materials of corn flour, soybean flour, selenium-enriched coarse rice powder, corn straw powder, sunflower seed meal, rice chaff, fruit peel powder, animal bone meal, hay meal, silkworm chrysalis meal, dried marine algae powder, green teapowder, a compound enzyme preparation, probiotics, a sweetening agent, a Chinese herbal medicine additive, table salt and a coating agent. According to the feed capable of reducing the attack rate ofthe broiler chickens and the preparation method of the feed provided by the invention, the formula and the preparation technology of the feed are optimized, so that the obtained feed is reasonable innutrition collocation, good in palatability, good in stability and long in quality guarantee period, nutrient loss is not liable to cause in the transportation process, the constitutions of the broiler chickens are effectively improved, the attack rate and the mortality rate of the broiler chickens are significantly reduced, and the breeding economic benefits of the broiler chickens are increased.

The invention discloses ginger tea-honey-dried beef cubes and a preparation method thereof. The ginger tea-honey-dried beef cubes are prepared from the following raw materials: beef, malt syrup, an appropriate amount of pickling solution, an appropriate amount of marinating ingredients, fresh gingers, red dates, brown sugar, modified starch, low-gluten wheat flour, unpolished rice, tender leaves of Chinese prickly ash, seasoning liquid, caulis polygoni multiflori, male flowers of eucommia ulmoides, liquorice roots, radix rhodiolae and an appropriate amount of rice vinegar. According to the ginger tea-honey-dried beef cubes and the preparation method thereof disclosed by the invention, microwave-aided pickling is conducted so as to reduce nutrition loss; positive and negative pressure rolling is further conducted, so that the beef is much more uniformly pickled; a functional vinegar solution is compounded, and vinegar-marinating injection is conducted, so that the meat texture structure is improved while the nutrition and the flavor are not damaged; rolling is conducted again so as to absorb functional ingredients of the vinegar marinating, so that the meat texture is tendered to the maximum extend while the nutritional functions are enriched; repeat cooking is conducted so as to lock the flavor and improve the aroma; and then, granulating, coating and seasoning are conducted, so that the ginger tea-honey-dried beef cubes are prepared. The prepared ginger tea-honey-dried beef cubes are rich in taste and flavored in multiple layers, and have multi-layer taste; the dried beef cubes are rich in flavor, and have the flavor of the ginger tea; moreover, the traditional Chinese medicine functional components, including the caulis polygoni multiflori, the male flowers of the eucommia ulmoides and the like, are added, so that the dried beef cubes have the effects of activating blood circulation, warming up the body, building up physique and improving health; thus, the dried beef cubes are beneficial for human body health.

The invention discloses a preparing method for strawberry composite fruit and vegetable juice.The preparing method comprises the steps that fresh strawberry fruits pass through a quick-freezing tunnel to be frozen in single pieces, the frozen strawberries pass through high-power pulse microwave equipment to be treated for 1-5 min on a conveying belt and then are subjected to superfine smashing, and then strawberry pulp is obtained; tender okra and water shield are frozen in a quick-freezing house, pass through the high-power pulse microwave equipment to be treated for 1-5 min on the conveying belt and then are subjected to superfine smashing, and then tender okra pulp and water shield pulp are obtained respectively; the strawberry pulp, the tender okra pulp and the water shield pulp are mixed, pure water, concentrated pear juice, isomalto-oligosaccharide, ferulic acid, gellan gum and locust bean gum are added and mixed evenly, and strawberry composite fruit and vegetable juice is obtained; the strawberry composite fruit and vegetable juice is canned, sealed and sterilized.According to the preparing method, by means of the modern high and new technology, the absorbing rate of nutrient ingredients and active factors in the strawberry composite fruit and vegetable juice is increased, the grade of the strawberry composite fruit and vegetable juice is increased, the core competitiveness of the strawberry composite fruit and vegetable juice is improved, and broad market prospects are achieved.

The invention discloses a rex rabbit replacement period feed which is composed of vetiver grass, corn, soybean meal, wheat bran, a vitamin premix and salt. The nutrition of the feed is complete and reasonable. The feed is especially suitable for feeding rex rabbits at the replacement period. By the adoption of the feed, disease of digestive tract can be effectively and completely eradicated, and healthy growth of rex rabbit is guaranteed. The feed is beneficial to increase grease as soon as possible and raise skin quality. In addition, the feed makes fluff dense, uniform, glossy and bright, and can be used to improve the quality of rabbit meat so as to produce harmless green food.