128results about How to "Rich nutritional structure" patented technology

The invention discloses a vacuum freeze drying fruit and vegetable powder sour milk and a preparation method. The vacuum freeze drying fruit and vegetable powder sour milk comprises the following components by weight: 40-60 parts of sour milk, 15-25 parts of freeze-drying fruit and vegetable powder, 5-15 parts of butter and 10-20 parts of milk powder. The vacuum freeze drying fruit and vegetable powder sour milk changes an eating mode of sour milk and fruit and vegetable powder, popularization scope is increased, mouthfeel and local flavor are increased, the nutrition structure of the product is enriched, various shapes can be molded, the vacuum freeze drying fruit and vegetable powder sour milk just melts in the mouth, is suitable for being eaten by middle and old age people as well as infant, and the vacuum freeze drying fruit and vegetable powder sour milk is convenient for eating and carrying.

The invention discloses health-care coarse-grain flour which is prepared from the following raw materials in parts by weight: (1) coarse cereals: 60-70 parts of wheat, 4-6 parts of corn, 4-6 parts of polished round-grained rice, and 4-6 parts of barley; (2) auxiliary raw materials: 0.2-1 parts of walnut, 0.1-0.8 parts of cattle blood, 0.15-0.6 parts of goose blood, 0.1-0.6 parts of yam, and 0.1-0.8 parts of endodermis of chicken gizzard; meanwhile, the auxiliary raw materials of the health-care coarse-grain flour disclosed by the invention further comprise0.1-0.8 parts of pig blood, 0.1-0.6 parts of edible fungus, 0.2-1 parts of peanuts, and 0.2-1 parts of cassia seeds; in addition, the coarse-grain flour also can comprises 8-12 parts of one of tapioca, broad bean meal, peameal, soybean meal and millet or sorghum flour, or an arbitrary mixture thereof. The invention discloses a process for preparing the health-care coarse-grain flour. Meanwhile, the invention also discloses a health-care coarse-grain dried noodle prepared from the health-care coarse-grain flour above and a preparation process thereof.

The invention discloses a preparation method for a puffed sandwich crispy date. A differential-pressure puffing technique is adopted, the method is simple and safe, any additive is not required to be added, the product effect is good, the appearance of the red date is better kept, the Vc, polysaccharide and dietary fiber of the red date and rich protein and unsaturated fatty acid of almond are combined to enable the snack food to have more comprehensive nutrients, most importantly, the problems of high oil and fat content, oily taste, serious destroy of nutritional ingredients and short expiration date in the deep-frying and puffing are avoided, and as a result, the snack food is green, safe and nutritious.

The invention discloses a method for preparing a coconut-flavor boiled salted duck. The method comprises the steps of material selection, cleaning, picking, dry-salting, integral marinating, re-marinating, blank drying, cooking, quenching, drying by airing, and sterilization packaging. The method disclosed by the invention has the advantages that on the one hand, the adopted coconut powder, coconut shreds and coconut juice endow the boiled salted duck with a new flavor, and the coconut juice contains proteins, amino acids, vitamins, fats and minerals which are different with those in poultry products and contains more low carbon chain fats which are beneficial for the human body, therefore, the prepared coconut-flavor boiled salted duck meets the health consumption concept and nutrition view of the modern people; and on the other hand, the silicate mineral water is taken as raw materials and catalysts, therefore, the trophic structure of the boiled salted duck product is enriched, andas an effective flavor modified catalyst, the silicate mineral water optimizes the flavor of the boiled salted duck; meanwhile, the problem that the traditional boiled salted duck is difficult to be tasty, short in quality guarantee period and difficult to keep the flavor is solved, and the prepared boiled salted duck is delicate in taste, delicious in meat, good in flavor and high in nutritionalvalue, and has a certain health care effect.

The invention relates to the technical field of cake processing and particularly relates to a dry fruit contained sticky rice cake and a preparation method thereof. The dry fruit contained sticky rice cake is prepared from 5 parts of a main material, 1.01 parts of an auxiliary material and 3.56 parts of an ingredient, wherein the main material is prepared by mixing sticky rice, coix seed and konjac powder; the ingredient is prepared by mixing honey sugar, white gourd tablet sugar, pericarpium citri reticulatae sugar, clausena lansium sugar, white granulated sugar, walnut kernels, peanut kernels, sesame and glycyrrhiza uralensis fisch; the auxiliary material is prepared by mixing white gourd dices, corn germ oil and wheat germ oil. The sugar type raw materials are treated and konjac and other dry fruits are added so that the nutritional structure layer in the cake is further improved and the nutritional structure is abundant; meanwhile, the dry fruit contained sticky rice cake is suitable for people with hyperglycemia and hyperlipidemia to eat and has a certain inhibition effect on blood sugar content.

The invention relates to the technical field of black tea preparation, and particularly relates to a black tea preparation method capable of improving the content of tea polyphenol. By the steps of classifying, processing, mixing and twisting the tea leaves, carrying out fixation, twisting again, unbinding, fermenting, reshaping, carrying out fixation, drying, sterilizing and the like, nutritional components in the tea leaves are subjected to great microcosmic change, the nutrition structures in the tea leaves are enriched and relative high nutritional substance leaching rate is achieved; technological parameters are controlled properly, so that the nutrient elements in green tea leaves are controlled effectively, and harmful substances in the tea leaves are discharged out in the preparation process; useful substances, namely tea polyphenol and the like are converted and retained, the content of tea polyphenol and similar substances (condensed polyphenols) in prepared black tea is relatively high, and the health function of tea leaves is enhanced; according to testing, the content of polyphenols in the black tea is improved by 17-19% compared with that in the traditional black tea.

The invention discloses a white tea processing method, and belongs to the technical field of tea processing. The method comprises the following steps: picking fresh tea tree leaves characterized by a bud with a leaf and a bud with two leaves, uniformly spreading the fresh tee tree leaves on a withering tank, disposing at normal temperature to carry out withering, sending the withered leaves to an enzyme deactivating machine, deactivating enzymes, sending the obtained leaves to a microwave enzyme deactivating machine, deactivating enzymes, carrying out tea strip tidying fixing, carrying out drying and fragrance enhancement, screening the obtained tea leaves, and packaging the screened tea leaves to obtain a finished white tea product. Enzyme deactivating treatment of the withered leaves through using the common enzyme deactivating machine and enzyme deactivating treatment of the tea leaves through using microwaves, adopted in the enzyme deactivating step, make beneficial substances, such as tea polyphenol, in white tea, be converted and reserved, so the quality of the white tea is improved.

The invention relates to the technical field of fish feed preparation, in particular to fish feed and a preparation method thereof. The proportional design is performed through fermented cow mature, corn, wheat bran, common salt, mineral supplements, sodium bicarbonate and fermented pasture, so that the mixture ratio of all raw materials is reasonable; the nutrition structures can be mutually improved; particularly, the palatability of fermented cow manure can be improved; the eating quantity of the feed fed for feeding the fish is increased; the bringing of harmful pathogenic bacteria is avoided; the culture risk is prevented; the safety coefficient is improved.

The invention mainly provides a production process for cool type light and fresh health-care yellow wine, which prepares the cool type light and fresh health-care yellow wine by reasonably blending aged rice wine serving as a base wine, Guyue alcoholic yellow wine, Yuanhong wine, root of kudzu vine, lophatherum gracile, water and crystal sugar according to a formula. The yellow wine made by the production process is low in alcohol degree, cool and fresh, has certain health-care effect, sweet and fresh style and unique fragrance. The added root of kudzu vine and lophatherum gracile have the health-care effects of clearing heat to remove internal heat, lowering blood fat, lowering blood pressure, regulating physiological function and the like. The yellow wine is very suitable to be drunk in summer and cater to the likeness of young consumers. As a new variety of yellow wine for slack season, the yellow wine made by the invention represents the charm of yellow wine and the huge innovation and creation space of yellow wine.

The invention discloses a pleurotus citrinopileatus culture medium and a preparation method thereof. The pleurotus citrinopileatus culture medium is prepared from the following raw material components in parts by weight: 30-40 parts of corn cobs, 25-35 parts of sawdust, 20-30 parts of pleurotus eryngii mushroom dreg, 12-15 parts of peanut cake meal, 9-14 parts of oil residue cakes, 6-12 parts of pineapple peel, 12-15 parts of sweet potato vine powder, 4-8 parts of celastrus angulatus, 2-4 parts of fructose, 13-18 parts of dry poultry manure, 3-7 parts of plant ash, 1-3 parts of gypsum powder and 5-10 parts of nutrition additives. The culture medium disclosed by the invention is wide in main material source, economical and environmentally friendly due to addition of the pleurotus eryngii mushroom dreg and easy in absorbing nutrient substances by thallus, so that the cost is lowered. Besides, the nutrition additives are added to improve the biotransformation efficiency of the pleurotus citrinopileatus, so that the trophic structure is enriched, and thus, the obtained mushrooms are relatively fresh and bright, and mellow.

The invention discloses a healthcare rice cake containing Lycium ruthenicum Murr. The raw materials of the healthcare rice cake containing Lycium ruthenicum Murr comprise 600-800 parts by weight of sweet corn flour, 400-700 parts by weight of Japonica rice flour, 5-10 parts by weight of Lycium ruthenicum Murr, and 6-12 parts by weight of Radix Puerariae. The healthcare rice cake containing Lycium ruthenicum Murr has abundant nutrition, has a sweet, mellow but not sickly taste, and can realize the abundant amino acid nutrition supplementation and the Lycium ruthenicum Murr and Radix Puerariae healthcare efficacies when people eat the delicious rice cake; the rice cake is especially suitable for the eating by middle aged and elderly people suffering from cardio-cerebrovascular arteriosclerosis and hypoimmunity, and is an ideal healthcare standing food in the family; and the healthcare rice cake has the advantages of simple making technology, suitableness for the industrialized production, and good market prospect.

The invention discloses an edible fungus mother strain culture medium prepared from cotton seed hulls and a preparation method of the edible fungus mother strain culture medium. The edible fungus mother strain culture medium prepared from the cotton seed hulls is prepared from the cotton seed hulls, corn flour, monopotassium phosphate, agar and water in a mixed mode. Nutritional ingredients of the edible fungus mother strain culture medium can meet the growth requirements of an edible fungus mother strain, the cotton seed hulls serve as main raw materials, and the structure of the mother strain culture medium is improved; through the cooperation of the cotton seed hulls, the corn flour, monopotassium phosphate and the agar, the nutrition structure of the mother strain culture medium is richer, the nutrition environment is more suitable for the growth requirements of the mother strain, after inoculation is completed, the strain is high in germination speed and adaptability, the spawn running time after inoculation is completed is obviously shortened, then the production period of edible fungi is shortened, and the annual multiple crop index is increased; the cotton seed hulls serve as the main raw materials of the edible fungus mother strain culture medium, local materials can be used, and the production cost of edible fungus cultivation is reduced. In addition, the preparation process is simple, and ingredients among all the raw materials generate complex micro biochemical reactions.

The invention relates to the technical field of blueberry white spirit brewing and particularly relates to a blueberry white spirit and a preparation method thereof. By virtue of mixing the blueberry and white spirit, soaking and adding sugar, the nutrient structure in the blueberry white spirit is improved, the mouth feel of the blueberry white spirit is improved so that the blueberry white spirit has the characteristics of relatively complete nutrient ingredients, rich nutrient structure and relatively high quality; according to the preparation process, by preprocessing the blueberry, mixing the blueberry and white spirit, adding sugar, soaking and storing in a mild environment and then filtering, heating and cooling, the nutrient ingredients in the blueberry and alcohol are subjected to directional microscopic biochemical reaction and thus the nutrient structure and the nutrient content in the blueberry white spirit are further ensured, the quality of the blueberry white spirit is improved and the mouth feel of the blueberry white spirit is also improved.

The invention discloses an intestine and stomach nourishing baby nutritive rice flour. The intestine and stomach nourishing baby nutritive rice flour is prepared from the raw materials of, by weight part, 40-50 parts of maize, 10-20 parts of corn germ meal, 12-20 parts of carrot powder, 10-15 parts of milk powder, 5-15 parts of yam flour, 3-8 parts of chestnut meal, 5-10 parts of fruit powder, 0.5-1 part of sodium citrate, 5-8 parts of nutrition additives and 1-3 parts of flavor enhancer. The invention also discloses a preparation method of the intestine and stomach nourishing baby nutritive rice flour. According to the intestine and stomach nourishing baby nutritive rice flour, the maize serves as the main ingredient and is processed through the steps of grinding, pulping, boiling, puffing and secondary grinding for refining grains and then added with the carrot powder, so that the nutrition structure of the intestine and stomach nourishing baby nutritive rice flour can be enriched. The intestine and stomach nourishing baby nutritive rice flour can well protect intestines and stomach of babies, reduce the digestion stress of the intestines and stomach of the babies and provide comprehensive nutrition for the babies.

The invention provides a vacuum-freeze-dried fruit-vegetable yoghurt product made of powder and a production technology. Main raw materials include yoghurt, fruit-vegetable powder, milk powder, whey powder, refined sugar and probiotics, and the production technology includes the main steps of mixing, stirring, dishing, quick freezing and freeze drying. Compared with the prior art, heating cookingis avoided, and the activity of the probiotics in the yogurt is guaranteed; additives are avoided, and the food safety of the obtained yoghurt product is guaranteed; the overall technology is optimal,convenient to apply and suitable for mass production, and the cost is low; the total sufficient freeze-hardening setting time is 3h to 4h, and consumed time is short; as the probiotics is added, theproduct is more beneficial to human health; as the fruit-vegetable powder is added, vitamins, dietary fibers and other nutrients are strengthened; especially, the product just melts in the mouth, thearoma is obvious, taste and flavor are good, the nutritional structure is rich, and the promotion value is high.

The invention relates to a fruit vinegar fermented nutrient salt and a using method thereof and belongs to the field of biotechnology. The fruit vinegar fermented nutrient salt is prepared from the following components in parts by weight: 5-11 parts of compound amino acid, 1-4 parts of compound vitamin, 0.005-0.01 part of compound trace element, 0-30 parts of sodium acetate, 20-45 parts of potassium dihydrogen phosphate, 20-45 parts of sucrose, 2-5 parts of a yeast extract and 0-3 parts of sorbitol. In the fruit vinegar liquid fermentation production process with fruit wine as a raw material, with utilization of the fruit vinegar fermented nutrient salt and the using method thereof, the growth of thalli can be remarkably promoted, and the activity of the thalli is improved, so that the fermentation efficiency is improved, the fermentation time is shortened, and the production cost is reduced. In addition, according to the using method of the fruit vinegar fermented nutrient salt, the addition amount of the fruit vinegar fermented nutrient salt is calculated according to the concentration of ethanol, instead of fixing the addition amount of the fruit vinegar fermented nutrient salt within some addition range, so that as for acetic acid fermentation with ethanol as a substrate, the fermentation efficiency is ensured, and the utilization ratio of the raw materials is also increased.

The present invention provides a medicinally and edibly homologous bean-like food and a production technology thereof. The medicinally and edibly homologous bean-like food comprises the following rawmaterial components in parts by weight: 70-80 parts by weight of eggs, 10-20 parts by weight of edible and medicinal powder, 8-12 parts by weight of white granulated sugar, 0.2-0.5 part by weight of fructo-oligosaccharide and 132-168 parts by weight of boiled water. The provided medicinally and edibly homologous bean-like food changes eating methods of egg products, is prepared from the raw materials which are the edible and medicinal powder as food and drugs, increases health-care effects, improves promotion ranges, increases mouthfeel and flavor, enriches nutritional structure, and is obvious in aroma and melt once entering mouth.

The invention discloses a ganoderma lucidum culture medium and a preparation method thereof. The formula of the ganoderma lucidum culture medium comprises the following raw materials by weight ratio: 55-75wt% of corncob, 5-20wt% of soybean straw, 10-25wt% of ganoderma lucidum residue, 1-5wt% of soybean cake, 1-3wt% of cane sugar and 1-3wt% of gypsum powder. According to the ganoderma lucidum culture medium and the preparation method thereof disclosed by the invention, tree resource waste can be avoided, the crop shells, crop cores, straws and ganoderma lucidum residue can be fully utilized, the adverse effect on the environment also can be avoided, and a substrate in the ganoderma lucidum culture medium is abundant in nutrient structure, and is rich in trace factors, so that the nutrient structure is reasonable.

The invention discloses a disease and pest resistant watermelon organic fertilizer and a making method thereof. The disease and pest resistant watermelon organic fertilizer comprises the following raw materials by weight part: 40-50 of farmyard manure, 20-25 of silicon-calcium-magnesium fertilizer, 15-20 of flammulina velutipes dreg, 8-15 of activated carbon, 10-15 of attapulgite powder, 6-10 of ilmenite powder, 6-10 of bone meal, 3-4 of oyster powder, 10-15 of sesame green manure, 5-8 of fulvic acid potassium, 4-6 of monoammonium phosphate, 8-15 of a soil treatment agent, 6-8 of zirconia, 2-5 of manganese oxide, 3-5 of zinc sulfate, and 1-3 of ascorbic acid. The disease and pest resistant watermelon organic fertilizer provided by the invention has a balanced and comprehensive nutrition structure, can effectively provide soil fertility and ensure the growth demand of watermelon. Also, the soil treatment agent provided by the invention can improve the physical and chemical properties of soil, improve crop's resistance to pests and diseases so as to improve crop yield, and does not cause pollution to crops and soil.

The invention relates to the field of technologies for manufacturing chicken feed, in particular to chicken feed and a method for preparing the same. The chicken feed and the method have the advantages that various raw materials act on one another owing to proportion designs for fermented cattle manure, corns, bran and fermented pasture, accordingly, the palatability of the chicken feed can be improved, nutrition structures in the chicken feed can be enriched, the appetite of chicken can be enhanced by the chicken feed prepared by the aid of the method, feed wastage can be reduced, the meat-to-feed ratio can be increased, particularly, the morbidity can be reduced, and the farming cost can be lowered.

The invention discloses sugar-free seabuckthorn leaf beverage and a preparation method thereof, relates to the field of beverage, and provides the sugar-free seabuckthorn leaf beverage which is balanced in nutrition and low in calorie. The sugar-free seabuckthorn leaf beverage is prepared from the following component raw materials: 30-40 parts of seabuckthorn leaf extract, 60-70 parts of purifiedwater, 0.1-0.2 part of stevioside, 0.2-0.3 part of mogroside, 0.25-0.35 part of isomalto-oligosaccharide, 0.005-0.015 part of glycyrrhizin, 0.03-0.09 part of puerarin polysaccharide, 0.02-0.06 part ofkonjac polysaccharide, 0.12-0.22 part of seabuckthorn polysaccharide, 0.003-0.009 part of green tea powder flavor, 0.015-0.025 part of white lemon flavor, 0.008-0.016 part of sour plum juice enzyme and 0.01-0.03 part of table salt. The preparation method provided by the invention is simple to operate; the prepared sugar-free seabuckthorn leaf beverage is not only rich in nutritional ingredients,low in calorie, good in drinking taste and suitable for people such as patients with hypertension, hyperglycemia and hyperlipidemia, old people and children, but also has a function of effectively increasing the proliferation of probiotics in the gastrointestinal tract so as to adjust the gastrointestinal tract.

The invention relates to the technical field of fruit tree growing, in particular to a golden pear growing method. By choosing golden pear seedlings in the growing process and soaking the golden pear seedlings in nutrient solution, the calli of the roots of the golden pear seedlings are buffered, consequently, a good environment is provided for the absorption of subsequent nutritional value, and thereby the survival rate of the grown golden pears is increased; moreover, in combination of the choice of soil of a golden pear growing base and the cultivation of the soil, golden pear growing method greatly improves the structure of the soil, consequently, the environment adaptability of the golden pear seedlings is enhanced, and the survival rate is increased.

The invention discloses raising bait for sucking-blood leeches as well as a preparation method and application of the raising bait. The raising bait is prepared by mixing vegetable juice with animal serum in the volume ratio of the vegetable juice to the animal serum being (1-5) to (6-10). The preparation method comprises the following steps of (1) taking animal blood clods, stirring and breaking the taken animal blood clods, and performing filtration with a 40-mesh sieve so as to obtain filtrate namely the animal serum; (2) thoroughly cleaning vegetables, draining the cleaned vegetables, chopping the drained vegetables to obtain vegetable segments of 3-5 cm, mashing the vegetable segments, and performing filtration with a 40-mesh sieve so as to remove fibers and obtain filtrate namely the vegetable juice; and (3) mixing the animal serum with the vegetable juice in proportion. The raising feed for sucking-blood leeches provided by the invention is prepared by mixing the vegetable juice with the animal serum, so that the content of antithrombins and the individual weight of the leeches in unit mass can be greatly increased, and besides, the nutrient structure of the bait for the leeches is enriched; the raising efficiency is improved, and the medical value of the leeches is notably increased, so that the artificial raising economic benefits of the leeches are improved. The preparation method is simple, the raw materials are easy to obtain, and the vegetable juice and the animal serum are mixed and used, so that the supply pressure of the animal blood in the market can be relieved.

The invention relates to the technical field of blueberry jam red wine, and particularly relates to a blueberry jam red wine and a preparation method thereof. The preparation method comprises the following steps: dividing blueberries into two aliquots and sugar into four aliquots, pulping one aliquot of blueberries, mixing together with one aliquot of sugar and water, controlling the temperature and the mixing speed, decocting into a concentrated paste, to obtain jam; then pulping the other aliquot of blueberries, mixing together with 1.5 aliquots of sugar, storing and fermenting for 1 day, stirring so as to be aerobically fermented when in storage and fermentation, then adding 1.5 aliquots of sugar, stirring and evenly mixing at high speed, storing and fermenting for 30 days, to obtain fermented liquor; then mixing the fermented liquor with the jam, further performing fermentation again, so that nutrients in the blueberries are fully leached, the mouthfeeling of the blueberry jam wine can also be improved, and the nutritional structure of the blueberries is more reasonable.

The invention relates to a tonic instant sea cucumber slice processing method, and belongs to the technical field of sea cucumber finishing. A tonic instant sea cucumber slice is prepared by the steps of raw material cleaning, viscera removal, blanching, shaping, slicing, dipping, seasoning, vacuum packaging, sterilizing and the like. The sea cucumber slice prepared by adopting the method is added with cloves, pricklyash peels, lilies, Chinese wolfberries, solomonseal rhizomes, honeysuckle, poria cocos, honey and other edible Chinese herbal components when being dipped, so that the nutrition structure is relatively reasonable; salt, white granulated sugar, soy sauce and other condiments are added, so that the taste is improved, the nutrient loss of a product is little, and the sea cucumber slice is convenient to eat, and has moistening and warming efficacies.

The invention relates to a waxberry compound enzyme and a preparation method thereof. The preparation method includes: respectively juicing waxberry, raspberry and blueberry, and mixing to obtain mixed raw juice; adding pectinase into the mixed raw juice for enzymolysis reaction to obtain enzymolysis mixed liquid; adding honey and scoliidae into the enzymolysis mixed liquid, stirring, and adding active dry yeast after stirring is completed to obtain pre-fermentation liquid; adding honey source bacteria freeze-dried powder into the pre-fermentation liquid, and feeding air for aerobic fermentation to obtain aerobic fermentation liquid; adding lactobacillus into the aerobic fermentation liquid, feeding non-oxygen gas for anaerobic fermentation, and filtering to obtain filtering residue and waxberry compound enzyme raw stock after the anaerobic fermentation is completed; aging the waxberry compound enzyme raw stock to obtain the waxberry compound enzyme. In the preparation method, different types of strains are selected to perform aerobic and anaerobic fermentation on the waxberry, the raspberry and the blueberry sequentially, so that the obtained waxberry compound enzyme is diverse innutrition structure, balanced and comprehensive in taste and capable of strengthening body if being taken for a long time.

The invention discloses a poplar segment domestic fungus cultivar culture substrate and a preparation method of the cultivar. The culture substrate is prepared by combining poplar segments, cottonseed hulls and corn flour. The nutrient composition can meet the demand of domestic fungus cultivar growth. The poplar segments are used as principle raw material which is rich in lignin, cellulose and hemicelluloses and contains less carbohydrate, improving the structure of cultivar culture substrate. The domestic fungus cultivar prepared from poplar segments has strong resistance to infectious microbe, which reduces the pollution rate of domestic fungus sacks; through the combination of poplar segments, cottonseed hulls and corn flour, the nutrition structure of the cultivar culture substrate is more abundant, the nutrition environment is more suitable for the growth of domestic fungus mycelia. After inoculation , the germination area of bacterial strain is large, the spawn running is fast and the time for spawn running cultivar fungus sack is shortened by 10 to 18 days so that the production period of domestic fungus is shortened and the annual cropping index is increased; at the same time, the method adopts poplar segments which is widely distributed as the principle raw material so that the local material can be used for reducing the production cost of domestic fungus cultivation.

The invention provides a canned green soybean processing technology including the steps of: selecting raw materials, soaking the raw materials in salt water, rinsing and selecting the green soybeans,pre-boiling the green soybeans, cooling, rinsing and inspecting the green soybeans, examining and receiving empty cans, selecting and washing the cans, packaging the green soybeans into the cans, weighing the canned green soybeans on a scale, preparing a soup, filling the cans with the soup, spraying codes onto the cans, sealing the cans, sterilizing and cooling the cans, wiping the cans, storingthe products in a storeroom and beat-inspecting and packaging the products. The canned vegetable blend can change single eating mode of green soybean and increases promotion range. The technology canimprove taste and mouth feel of the product and enriches nutritional structure of the product. The product can fit people in all ages and is convenient to eat and take.

The invention discloses a paddock stool medium. The paddock stool medium comprises wood chips, buckwheat husk, maltose, soybean meal, yeast powder, sodium bicarbonate and a proper amount of water according to a certain weight percentage. The paddock stool medium is built based on wood chips and buckwheat husk. Maltose provides a carbon element. Soybean meal and yeast powder provide a nitrogen element. Sodium bicarbonate provides an inorganic salt. The culture method using the paddock stool medium comprises the following steps of preparing a fungus bag from a paddock stool liquid strain obtained by liquid fermentation activation culture and a medium, building fungus walls, and carrying out culture in a way that in first 3 months, a water spray process is carried out once each week, in two weeks before harvest, a water spray process is carried out once each day, a shady, cool and wet greenhouse environment is always guaranteed in the whole culture and air humidity is greater than 90%. The paddock stool medium improves a paddock stool yield, obviously improves quality, produces large and plump bacterial strain, reduces a cost, has a rich nutrition structure, can be operated simply, produces effects fast and has a moderate cost, a small investment, good market prospect and substantial benefits.

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.