105results about How to "Unique nutrition" patented technology

The invention relates to a method for producing olive juice, which comprises the following steps of: immersing olive pulps in a color fixative, performing enzymolysis by using an enzymatic agent, and juicing to obtain the olive juice. The color fixative is mixed aqueous solution of pawpaw flavone, sodium pyrophosphate and sodium chloride, wherein the mass concentration of pawpaw flavone in the color fixative is 0.05 to 0.15 percent, the mass concentration of sodium pyrophosphate is 0.05 to 0.15 percent, and the mass concentration of sodium chloride is 0.1 to 0.3 percent in mass concentratio. The enzymatic agent is mixed aqueous solution of pectinase and tannase, wherein the mass concentration of pectinase is 0.01 to 0.02 percent, and the mass concentration of tannase is 0.01 to 0.02 percent; and the pH value of the color fixative during immersing and the pH value of the enzymatic agent during enzymolysis are both regulated to between 4 and 5. By the method, the problem of brown stain can be avoided, so the original nutrition ingredients and fresh color and luster and flavor of the olive juice are retained.

A coix seed vinegar for building up body and suppressing tumor is prepared from coix seed, sorghum grains, millet husk, bran, distilled grain, vinegar yeast, edible yeast, edible salt, and natural spice.

The invention discloses a manufacturing method of apple beer. The manufacturing method comprises the steps of firstly squeezing apples and clarifying to obtain apple juice, then smashing barley malt, burnt malt and black malt, adding water, stirring, and performing temperature control saccharification to obtain malt mash; adding the malt mash into lupulus, boiling, respectively cooling a malt extract and the apple juice, and then mixing; finally, adding beer yeast, performing temperature control fermentation, ageing, clarifying and filling to obtain the apple beer. According to the manufacturing method of the apple beer, the apples, the barley malt, the burnt malt and the black malt are mixed for fermentation, so the apple beer has the fragrance of the malts and the lupulus and the nutrition and fruit aroma of the apples, is pure in taste, tasty and refreshing, harmonious in beer body, soft, and fine and smooth in foam, nutritional ingredients of the apple fruits are completely mixed in the fermented beer, extremely high nutritive value is achieved, and the nutrition of various materials are organically combined together, so that the apple bear has peculiar nutrition and characteristics.

The invention discloses nutrient fresh and wet rice noodles and a preparation method thereof and relates to the technical field of food processing. The nutrient fresh and wet rice noodles are prepared from the materials: rice, fishskin, beta carotene, sweet potatoes, wax gourds, a quality improver, yolks, modified starches, sticky rice powder, mushrooms, alliin and cowhells. The technical process is as follows: A, material preparation; B, material pretreatment: a, cowhell pretreatment, b, wax gourd pretreatment, c, fishskin pretreatment, d, sweet potato pretreatment, e, mushroom pretreatment and f, rice pretreatment; C, noodle making: a, primary material mixing, b, flour steaming, c, secondary material mixing, d, flour fermentation, e, forming and f, stewing. The nutrient fresh and wet rice noodles have the characteristics of rich nutrition, good mouthfeel, delicious taste, health-protection effect and the like, can be made into fried noodles and soup noodles and are suitable for people of all ages.

The invention relates to sweet potato fine dried noodles and a preparation method of the sweet potato fine dried noodles. The weight portion of the components are that: 100 portions of wheat flour and 30 to 50 portion of fresh sweet potatoes; the process is that: cleaning the fresh sweet potatoes, shattering and grinding to pulp; adding the pulp into the wheat flour, stirring and kneading the wheat flour; the process of cooking, suppressing, slicing, drying, cutting, packing, checking up, which is the same as the common production process of fine dried noodles. And then the sweet potato fine dried noodles with bright color, sweet taste, rich nutrition and convenience are produced. The invention has the advantages of simple production process, low processing cost, less investment on equipments, low energy consumption, saving all the nutrition of the sweet potato without loss. The sweet potato fine dried noodles are the popular nutritive food with special flavor.

The invention discloses a method for producing carrot-flavor zizania latifolia crisp chips, and belongs to the food processing technical field. The method comprises the following steps: carrot raw material selection; carrot soaking and cleaning; carrot peeling and shaping; carrot dicing; carrot block blanching and color protection; carrot block crushing; carrot juicing; carrot juice centrifugation and deslagging; carrot juice vacuum concentration; carrot vacuum impregnation liquid blending; zizania latifolia raw material selection; zizania latifolia soaking and cleaning; zizania latifolia shaping; zizania latifolia slicing; zizania latifolia slice cleaning; hardening of zizania latifolia; vacuum impregnation; zizania latifolia quick-freezing; zizania latifolia vacuum deep-frying; zizania latifolia centrifugal deoiling; product cooling; and product packaging. The vacuum impregnation technology is adopted for impregnating the zizania latifolia slices in the carrot juice to make tasty, so that the zizania latifolia slices are endowed with the carrot fragrant and sweet flavor and nutritional ingredients; then the vacuum deep-frying technology is adopted for dewatering treatment, then centrifugal deoiling is carried out, and thus the seasoning type zizania latifolia crisp chips crisp in tissue, fragrant and sweet in mouthfeel, unique in flavor and rich in nutrition are obtained.

The invention provides a manufacture method of health care seasoning oil, which is characterized in that the method comprises the following steps: heating refined edible oil to 60 to 70 DEG C; sequentially putting five kinds of seasoning materials including green rhizomes, garlic, scallion stalk, green fresh pepper, star anise and sesame into an oil pot to be fried by the oil under the condition that the temperature of the edible oil is maintained between 60 and 70 DEG C; draining fried slag of the seasoning materials; cooling of the seasoning oil; and carrying out filtration and package. The invention has the advantages of rich nutrition, unique flavor and strong fragrance, and belongs to good cooking seasoning oil for cold dishes making with sauce, steaming, stir-frying and baking. The dishes made by using the invention have unique flavor, fragrance, delectable flavor, reasonable fatty acid composition and concordant nutrition, and maintain the features of natural spices and flavoring agents.

The invention discloses spicy hot needle mushroom. The spicy hot needle mushroom is characterized in that: the spicy hot needle mushroom comprises the following substances, by weight, 1000 parts of dehydrated needle mushroom, 18-35 parts of salt, 0.02-0.05 parts of Acesulfame Potassium, 8-13 parts of salt-free monosodium glutamate, 0.4-0.8 parts of I+G, 3-10 parts of sesame oil, 50-90 parts of chilli oil, 5-13 parts of Chinese prickly ash oil, 2-8 parts of capsanthin, 0.3-2.5 parts of chilli extract, 0.1-0.65 parts of a scallion oil essence, 0.05-0.2 parts of a chicken fat essence, 0.05-5 parts of beef powder, and 0.1-0.3 parts of potassium sorbate. The spicy hot needle mushroom of the invention adopts a unique formula, and a production method of the spicy hot needle mushroom has the advantages of simple operation, safety and health, so a food with the advantages of nutrition and health beneficial to consumers, attractive color, unique taste and convenient carrying is provided, and the edible safety is simultaneously guaranteed.

The invention discloses a dicscorea zingibernsis compound plant protein beverage and a preparation method thereof. The beverage comprises the following raw materials in percentages by weight: 5-50% of plant protein slurry, 5-30% of original dicscorea zingibernsis pulp, 2-10% of a sweetening agent, 0.1-1.0% of a stabilizer, 0.1-1.0% of an emulsifier and the balance of water. The dicscorea zingibernsis compound plant protein beverage prepared by the invention has a compound taste and nutrition of dicscorea zingibernsis crops and a plant protein beverage, is unique in taste, rich in nutrition, smooth in taste, good in stability and suitable for people of all ages and both sexes, and is beneficial for health if being drunk for a long time.

The invention discloses a fingered citron soft sweet with a filling and a preparation method thereof. The fingered citron soft sweet with the filling is composed of outer layer gel and the filling, and the filling accounts for 18%-25% of the weight of the whole soft sweet. The filling is fingered citron sauce and contains preserved fingered citron and fingered citron fruit juice, and the weight ratio of the preserved fingered citron to the fingered citron fruit juice is 1:1-4. The outer layer gel contains the following raw materials, by weight, of 4-9 parts of composite gel agents, 65-80 parts of edible sugar, 1-4 parts of preserved fingered citron, 0.3-1 part of acid agents, 0.1-0.5 part of burnishing oil and the balance water. According to the preparation process, sweet gel liquid is cooled after vacuum cooking is finished, the preserved fingered citron and the acid agents are added, mixed and stirred, and then slurry is fully homogenized and degassed completely through the ultrasonic cavitation effect and the following mechanical effect of the cavitation. The sweet body of the prepared fingered citron soft sweet with the filling is in faint yellow, crystal-clear and transparent, and the isabelline slabby filling material is clearly visible. The beneficial ingredients and the special flavor of the preserved fingered citron in the soft sweet with the filling are reserved well, the fingered citron filling is fragrant, sweet and mellow, the sweet body also has fragrance of fingered citron, nutrition is rich, the flavor is unique, and the quality is high.

The invention relates to roe rolls, which are characterized in that: beancurd skins are coated with roes; and each roe roll comprises the following components in part by weight: 20 to 25 parts of roes and 75 to 80 parts of beancurd skins, wherein the roes are seasoning roes and comprise the following components in part by weight: 80 to 120 parts of fresh roes, 0.5 to 1.5 parts of salt, 2 to 5 parts of cooking wine, and 2 to 3.5 parts of auxiliary material. A method for preparing the roe rolls comprises the following steps of: a, stripping and curing; b, steaming and frying; c, making rolls; and d, packaging and sterilizing. The method can also comprise the step of marinating the beancurd skins. The roe rolls and the preparation method thereof provided by the invention improve the current situation of single type of the conventional roe food; healthy food with unique flavor, rich nutrition, high protein and low fat is processed by combining the roes with the beancurd skins, so that the popularization of the roes is facilitated and the health level of people is improved; and the preparation method has the advantages of simple process, convenient operation, and easy popularization.

An instant long-thread konjak vermicelli as an instant food is prepared proportionally from long-thread konjak vermicelli, edible salt, citric acid, sodium citrate, isovitamin C, flavouring and vegetables through preparing long-thread konjak vermicelli, rinsing, thermal desulfurizing, acidifying, mixing with others and packing.

A red-vinasse-flavor broad bean and a preparing method thereof are disclosed. The red-vinasse-flavor broad bean is prepared from following raw materials by weight: 300-350 parts of broad bean, 12-15 parts of red vinasse, 20-22 parts of a sweet sauce made of fermented flour, 6-8 parts of beetroot powder, 5-8 parts of garlic preserved in laba vinegar, 15-20 parts of preserved mustard, 4-6 parts of ossein protein, 8-10 parts of a fermented bean curd solution, 1-2 parts of cortex acanthopanacis, 1-3 parts of sinochasea trigyna, 1-2 parts of forestry greenstar root, 1-2 parts of perilla leaf, 20-40 parts of pig bone, 20-25 parts of sweet osmanthus sugar, 8-10 parts of olive oil and 6-8 parts of a nutrition additive. The red-vinasse-flavor broad bean has layered taste, wherein an outer layer contains the sweet osmanthus sugar, the sweet sauce made of fermented flour, and other nutrition compounds, has fresh and elegant sweet osmanthus fragrance, and is sweet and chewy; and the inner layer adopts the red vinasse, the preserved mustard, and other raw materials to preserve the broad bean so as to improve taste, and is mellow, fragrant, crisp, refreshing, capable of promoting digestion, unique in flavor and rich in nutrition. The added traditional Chinese medicine components improve healthcare value, tonify liver and kidney and are beneficial to human body health.

The invention belongs to the field of biomedical materials, and particularly relates to a La0.7Sr0.2Bi0.1MnO3 magnetic nanoparticle, a preparation method and an application of the magnetic nanoparticle. The sodium hyaluronate modified La0.7Sr0.2Bi0.1MnO3 magnetic nanoparticle serves as a magnetic thermal therapy medium, a magnetic fluid takes the La0.7Sr0.2Bi0.1MnO3 magnetic nanoparticle as a core, and the surface of the magnetic nanoparticle is modified by the sodium hyaluronate to form stable magnetic hydrosol. The magnetic thermal therapy medium has good biocompatibility and chemical stability and high magnetic heating performance, can effectively kill cancer cells and has a wide application prospect in magnetic thermal therapy and thermo-chemotherapy combination and anti-tumor diagnosis and treatment integration.

The invention discloses a method for drying Dictyophora rubrovolvata. The method comprises the following: (1) a stage of preheating, which is to send hung Dictyophora rubrovolvata into a drying room, raise the temperature to between 50 and 55 DEG C within 0.5 to 1 hour for preheating and finish preheating when the mushroom surface of the Dictyophora rubrovolvata pinched with hands generate wrinkles; (2) a stage of evaporating, which is to raise the temperature to between 60 and 70 DEG C within 1 hour and keep the temperature for 2 to 3 hours after preheating is over; (3) a stage of drying, which is to lower the temperature to between 50 and 60 DEG C and keep the temperature for 1 hour after evaporation is over; and (4) a stage of cooling, which is to spread the dried Dictyophora rubrovolvata to dissipate heat in time. Compared with the prior art, the Dictyophora rubrovolvata in the method has no contact with coal throughout a drying process; the dried Dictyophora rubrovolvata is a green food which has no off-flavor, contains no sulfur and is beautiful in color; and the method not only can retain the unique flavor and nutrition of the Dictyophora rubrovolvata, but also can maintain the complete shape of the Dictyophora rubrovolvata, and ensures that the shelf life of the Dictyophora rubrovolvata can be up to 12 months at a temperature of between 5 and 30 DEG C.

The invention discloses a preparation method of luncheon duck meat with pickled pepper flavor. The preparation method of the luncheon duck meat with pickled pepper flavor comprises the following steps of: pretreating duck meat, duck fur, pig fat, pickled pepper sauce and duck bone; mixing the materials proportionally; adding TG enzyme; and curing, cutting, packing, cooking thoroughly, slicing, packaging and sterilizing to prepare the luncheon duck meat with pickled pepper flavor. The comprehensive utilization of duck fur and duck bone improves the additional value of the meat duck. By adopting the TG enzyme, the texture quality and the water retention of the product are improved. The finally prepared luncheon duck meat with pickled pepper flavor is rich in nutrition, convenient, sanitary, unique in flavor and complete in color, aroma and taste.

The invention discloses a preparation method of fragrant sauced donkey meat. The preparation method comprises the following steps of: (1) cutting donkey meat into meat loaves, injecting a pickling liquid into each of the meat loaves, and then putting the meat loaves in the pickling liquid to soak; (2) after rolling the soaked donkey meat, adding mixed powder of sodium hydrogen carbonate and carrageenan into the soaked donkey meat, wherein the mass ratio of sodium hydrogen carbonate and carrageenan is 1:1; (3) decocting material water with a condiment package, and putting the rolled donkey meat loaves in the material water to marinate; and (4) packaging the marinated donkey meat loaves in vacuum and sterilizing the marinated donkey meat loaves to prepare a finished product. The fragrant sauced donkey meat disclosed by the invention is fresh and tender in donkey meat, relatively good in taste, unique in flavor, rich in nutrition, high in yield and suitable for large-scaled production.

The invention belongs to the technical field of tea processing, and particularly discloses a preparation method of jasmine flower and golden flower dark green tea. The preparation method comprises thefollowing steps of: selecting materials, deactivating enzymes, primarily kneading, performing pile fermentation, secondarily kneading, scenting and lifting flowers. The preparation method overcomes the defect of weak jasmine fragrance in a traditional jasmine dark tea process, and the prepared jasmine flower and golden flower dark tea is rich in fragrance and has the advantages of unique flavor,rich nutrition and strong health-care function.

The invention discloses needle mushrooms with pickled peppers, which are characterized by including, by weight, 1000 parts of needle mushrooms, from 13 to 35 parts of salt, from 0.02 to 0.05 part of acesulfame, from 2 to 6 parts of monosodium glutamate without salt, from 0.1 to 0.4 part of disodium nucleotide, from 1 to 8 parts of sesame oil, from 50 to 90 parts of chill oil, from 0.8 to 5 parts of capsanthin, from 0.01 to 0.08 part of ethyl maltol, from 0.05 to 0.5 part of scallion oil essence, from 0.1 to 0.3 part of potassium sorbate and from 50 to 200 parts of chopped pickled peppers in a proportioning manner. As the needle mushrooms with the pickled peppers are prepared by a unique formula and the production method are simple in operation and is safe and sanitary, the needle mushrooms are beneficial to nutritional health of consumers, have a pretty color and unique taste, and are convenient to carry, and furthermore, edible safety is guaranteed.

A nutritive beverage turnip wine for health-care and its preparation are disclosed. The material proportion of the turnip wine is as below: rice 45 - 50; turnip juice 200 - 250; honey 12 - 15; raw ferment bacterium 0.4 - 0.5 parts by weight. The process includes: immersing rice, washing, fermenting, and preparing with other materials. Its advantages include good appearance and taste, low cost, simple process, easy storage, with nutrition and smell of turnip, having therapeutic functions such as to relieve cough and to reduce sputum, to remove blood stasis and detoxicate, anti-cancers, blood pressure and fat reduction.

The invention relates to a non-fried highland barley noodle. In the invention, only wheat flour and eggs are used as main raw materials and are mixed with highland barley flour, so that the flavor ofhighland barley is added while nutrient elements, such as various microelements, vitamins and dietary fibers, are added; potatoes, beans, brown rice, oat and corn kernels are added, so that the potatoes and beans as well as cereals are added for increasing the ingestion of human body to cereals, balancing nutrition and supplementing various microelements and dietary fibers; compared with the chemical components, such as preservatives, added into the traditional instant noodles, the antioxidants extracted from lemon peel and shaddock peel are added, so that the non-fried highland barley noodlehas natural and healthy ingredient sources and has unique flavor and rich nutrition.

The invention discloses a curing method of Ganba fungus-Chinese chive flowers. The curing method comprises the following steps: curing the Chinese chive flowers, curing the Ganba fungus, curing chili peppers, making main ingredients, making ingredient liquid, curing, packaging, sterilizing and the like, wherein mass ratio of the Chinese chive flowers to the Ganba fungus is 0.5-3 to 1. The Ganba fungus and the Chinese chive flowers are innovatively matched in curing in the invention, so that the flavors and the health care effects of the two main ingredients are organically combined; the product obtained according to the invention has good taste, unique flavor and rich nutrients; special ingredient recipe and curing process are utilized, so that nitrite concentration is effectively reduced in the cured food; thus, the product is safe and healthy for eating. The Ganba fungus-Chinese chive flowers can be dipped or eaten together with rice or bread; the Ganba fungus-Chinese chive flowers can also be used as flavoring to improve taste of food; and the Ganba fungus-Chinese chive flowers has effects of eliminating fishy smell and enhancing flavor. The Ganba fungus-Chinese chive flowers is convenient for eating and has wide applied range.

The invention provides a processing method of roasted mutton chops. The method is characterized in that the method comprises the following steps: selecting qualified mutton chops, arranging, preparing scallion oil and a preserving agent, preserving the mutton chops for 2-3h, roasting at 400DEG C, and brushing the mutton chops with the scallion oil every 20-25min three times in the roasting process to obtain the roasted mutton chops. The method has the advantages of simple production technology, operation convenience, and good maintenance of the product flavor, and the roasted mutton chops have the advantages of abundant nutrition, mutton odor reduction, no need of refrigerated preserving, short preserving time, use of self-made scallion oil, pure cotton flavor, and suitableness for all ages.

The invention provides a making method of pickled chili sauce. The method includes the following steps of firstly, preparing, by weight, 250 parts of two thorns pepper, 250 parts of capsicum frutescens, 70 parts of pickling salt, 20 parts of Baijiu, 20 parts of white granulated sugar, 1.5 parts of bay leaves, 1 part of anise, 7.5 parts of cinnamon, 2.5 parts of fennel, 1.5 parts of licorice root, 1 part of clove, 5 parts of Chinese prickly ash, 1.5 parts of amomum tsao-ko, 88 parts of old ginger, 8.5 parts of garlic and 1 part of lactic acid bacteria, wherein capsicum frutescens and two thorns pepper are washed and dried after bases are removed; secondly, adding water with the weight 4 times that of two thorns pepper in a fermentation tar, and conducting sealing and fermenting for 3 days at room temperature; thirdly, taking out pickled two thorns pepper and capsicum frutescens to be juiced to obtain pepper juice, taking out chili pickling liquid in the fermentation tar, and juicing fresh lemon to obtain lemon juice; fourthly, mixing chili juice, chili pickling liquid, lemon juice and light soy sauce according to the weight ratio of 24:103:35:88. The invention further provides the pickled chili sauce made through the method. The sauce is delicious in taste and simple in making method.

The invention discloses a preparation method of a spicy and hot rabbit head. The preparation method mainly includes following steps: reshaping, cleaning, fishy odor removing, sugar-coloring material preparing, marinating, material mixing, sterilizing, cooling and finished product obtaining. With rabbit head as 100 parts, the spicy and hot rabbit head includes following components, by weight, 3-8% of soybean sauce, 5-8% of dried chilli, 0.8-1.2% of Chinese prickly ash, 0.6-1.0% of monosodium glutamate, 5%-8% of sugar, 0.2-0.5% of rhizoma kaempferiae, 0.2-0.5% of cinnamon, 0.2-0.5% of anise, 0.2-0.5% of fennel, 0.2-0.5% of bay leaves and 200-300% of water. A mixing material including 5-10% of chilli oil, 2-5% of Chinese prickly ash powder, 2-5% of soybean sauce and 0.8-1.2% of sesame. The spicy and hot rabbit head is good in sensory properties, is unique in flavor, is nutritional and delicious, can be stored for a long time and is suitable for large-scale industrial production.

The invention discloses walnut juice beancurd and a preparation method thereof, which relates to beancurd and a preparation method thereof. The walnut juice beancurd is characterized by comprising the following raw materials in part by weight: 1800-22000 parts of soybean, 400-600 parts of walnut kernel, 800-1200 parts of egg liquid, and by comprising the following main auxiliary materials in part by weight: 40-60 parts of salt, 200-300 parts of corn starch, 200-300 parts of pea starch, 200-300 parts of ginger slice and 200-300 parts of scallion, wherein after soaked, the raw materials absorb 2090-2940 parts of water, are pulped and are added with 10725-14350 parts of water. The preparation method of the walnut juice beancurd comprises the steps as follows: a, soaking; b, pulping; c, boiling; d, adding the egg liquid; and e, steaming and shaping. The raw materials and the auxiliary materials of the walnut juice beancurd are combined scientifically and properly; the preparation process is unique and reasonable; the walnut juice beancurd is green food, has rich nutrition, tender and smooth mouthfeel, delicate texture and relatively good elasticity, is milky white and difficult to break and is particularly applicable to preparation of middle-grade and high-grade beancurd food in large hotels; and requirements of ordinary people on green beancurd food can be met.

The invention discloses a method for producing natural zinc-rich bamboo juice. The method comprises the steps of adding sucrose into an aqueous solution of zinc sulfate for reacting to obtain a zinc-rich sucrose solution; diluting the zinc rich sucrose solution by adding pure water, and controlling the concentration of zinc to be 35-55mg / kg to obtain zinc-rich sucrose injection; obliquely injecting 20-40ml of zinc-rich sucrose injection into the upper parts of bamboo joints at the lower part of a bamboo by using an injector, and sealing injection holes with beeswax; and cleaning the upper part of the bamboo within 3-7 days after injection, drilling the position, close to the bamboo joints, at the upper part, inserting bamboo juice intubation tubes into holes, sealing the outer part with beeswax, connecting the bamboo juice intubation tubes to a container for accommodating bamboo juice to obtain the zinc-rich bamboo juice, and sealing the holes with beeswax after the juice is taken. By adopting the production method, all active ingredients of bamboo juice are completely reserved, and the bamboo juice is rich in zinc serving as a trace element.

The invention discloses a fresh-ginger and orange-peel soft sweet rich in calcium substance and a preparing method thereof, and relates to the technical field of food processing. The fresh-ginger and orange-peel soft sweet rich in calcium substance is mainly prepared from fresh ginger, orange peels, white granulated sugar, honey, raspberries, tartary buckwheat flour, carrots, lotus root starch, whitebait, sheep chine soup, malic acid, agar, carrageenan, modified starch, malt syrup and the like. By means of the fresh-ginger and orange-peel soft sweet, the pungent smell of the fresh ginger is removed, and the taste of the soft sweet is guaranteed; the orange peels comprise pectin, orange-peel glycoside, orange oil and orange pigment and microelements such as calcium, iron, phosphorus and potassium, and particularly are rich in substance such as VB1, VC, VP and volatile oil, and the heal-care effect of the soft sweet is enhanced; as ingredients of the honey and the fresh ginger are matched, excessive-human-body-yin-fluid-consumption adverse reactions caused by excessive sweating after the fresh ginger is taken can be avoided; the fresh-ginger and orange-peel soft sweet produced with the method is rich in nutrition, unique in taste and easy to carry, and has the certain health-care effect.

The invention discloses fruit and vegetable-flavored fermented sausages in bladder skin and a preparation method thereof. The method is characterized by comprising the following steps: cutting duck breasts, lean pork and fat pork; mixing the cut meat in a certain proportion; adding the following ingredients to the meat: salt, white sugar, glucose, sodium nitrite, sodium erythorbate, lactalbumin powder, transglutaminase, star anise, Chinese prickly ash, cassia bark, cooking wine, starter culture, blueberry pulp, carrot pulp, and red date powder; and conducting the following processes: stirring, uniform mixing, stuffing filling, fermentation, air drying and curing, baking, and vacuum packaging so as to obtain finished products. The finished products have the advantages that the sausages in bladder skin have fruit and vegetable flavors, rich nutrients, and functions of antioxidation and antibiosis.

The invention relates to a processing method of a decapterus maruadsi leisure food. Fresh frozen decapterus maruadsi is taken as a raw material, liquorice, myrcia, black pepper, Chinese prickly ash, cassia bark, ginger slices, fennel, star anise, salt, soft white sugar, chicken essence, monosodium glutamate, glycine, sodium hexametaphosphate, cooking wine and chili oil are taken as auxiliary materials, and the decapterus maruadsi is subjected to pretreatment, pickling flavoring, drying, seasoning, baking, vacuum packaging and photodynamic sterilization so as to obtain the decapterus maruadsi leisure food. The method is simple and low in cost, and is suitable for industrial production. The product is rich in nutrients, spicy and delicious in taste, deep and lasting in taste and unique in flavor, and has great marketization popularization value. The product is a semi-dry product, and is softer and more palatable than dried salted fish; the problem of difficult flavoring of the decapterusmaruadsi is solved in a mode of secondary flavoring; a natural plant pigment, curcumin, is applied as a photosensitizer to the product, and has the effects of reducing blood fat, resisting tumor, resisting inflammation, benefiting gallbladder and resisting oxidation; and the photodynamic sterilization is a novel cold sterilization process, prevents high-temperature sterilization from damaging nutrients, and prolong shelf life.