87results about How to "Variety of flavors" patented technology

The invention discloses a method for preparing tobacco sheets and an application of the method. In the method, enzymolysis is implemented when the tobacco stalk and the tobacco powder are soaked, solid-liquid separation is implemented after extraction, the solids are made into fiber sheet substrates, liquid is made into concentrated solution by alcohol precipitation and concentration, the concentrated solution is made into coating liquid by maillard reaction and coated on the fiber sheet substrates, and the fiber sheet substrates are dried and cut into tobacco sheets. In the invention, the macromolecular compounds that influence the quality of the tobacco sheets are sufficiently degraded by enzymolysis, the content of the impure taste in the tobacco sheets is decreased, the internal quality of the tobacco sheets is improved, and better aroma is obtained by the technical solution that produces prospective aroma by the maillard reaction to provide a rich aroma for the tobacco sheets so as to obtain tobacco sheet products fitting different types of cigarette products and having better internal quality. The tobacco sheets prepared by the method have excellent compatibility and harmonywith the conventional raw materials of the cigarettes, and have the advantages of good cigarette taste, various and rich aromas and less impure taste.

The invention discloses konjac jelly powder. The konjac jelly powder comprises the following components in part by weight: 30 to 40 parts of konjac powder, 10 to 25 parts of carrageenin, 0 to 10 parts of xanthan gum, 0 to 15 parts of locust bean gum, 0 to 20 parts of guar gum, 5 to 12.5 parts of sodium citrate, 8 to 15 parts of potassium chloride, 0 to 7 parts of xylitol and 2 to 5 parts of citric acid. A method for preparing jellies by using the konjac jelly powder comprises the following steps of: mixing the konjac jelly powder and white granulated sugar uniformly; pouring the mixed white granulated sugar and konjac jelly powder into a stirred cold water proportioning cylinder; continuously adding the white granulated sugar or syrup, opening steam and heating; and performing filtration, packing and sterilization to obtain konjac jelly finished products. The konjac jelly powder provided by the invention has low production cost, adjustable taste and high dietary fiber content; the prepared konjac jellies do not need to be treated by alkali; and the method for preparing the jellies by using the konjac jelly powder has simple making process and low making cost.

The invention discloses a method for making dumplings and buns and an eating method. The process comprises the following steps of: primarily processing raw materials to cut the raw materials into small pieces or not cut the raw materials as required; mixing the primarily processed raw materials and corresponding flavorings and processing the mixture into cooked food or food by conventional cooking technology or food processing technology; picking up foreign matters from the processed cooked food or food, wherein the foreign matters are inedible ingredients or bones; juicing and dicing the food; adding dipping sauce into the food and uniformly mixing the dipping sauce and the food to make stuffing; rolling dough or leaven dough into wrappers; and adding the stuffing into the wrappers to make the dumplings and buns. By using the conventional cooking technology or food processing technology, vegetables and meats are cooked, picked, juiced and chopped to make the stuffing, the stuffing is filled in the wrappers to make the dumplings or buns, and the dumplings or buns are eaten by dipping the special dipping sauce. The method overcomes various disadvantages of the prior art and has the advantages of convenient preparation, convenient eating, unique flavor and capability of meeting the tastes of different groups of people.

The invention provides a cigarette provided with a cavity type vessel section and capable of being not burned after being heated. The cigarette includes a tobacco section, the cavity type vessel section, a near-lip section and an outer wrapping material, wherein the tobacco section, the cavity type vessel section and the near-lip section are coaxially and sequentially connected, and the outer wrapping material limits the tobacco section, the cavity type vessel section and the near-lip section. The tobacco section includes smoke formation materials, and the core material of the tobacco sectionis wrapped by aluminum foil composite forming paper or anti-oil forming paper. According to the cigarette provided with the cavity type vessel section and capable of being not burned after being heated, materials of the multiple-cavity type vessel section can make the cigarette possess good cooling performance, and when users have a smoke, no burning feeling exits. Moreover, through the arrangement of the multiple-cavity type vessel section, taste of the cigarette is rich and diversified, smoke is strong in fragrance, and the smoke is full. By arranging the aluminum foil composite forming paper on the tobacco section, the problem that the core materials absorb moisture in air and thus the outer wrapping material is polluted and deforms is avoided.

The invention relates to a preparation method of preserved rice noodles. The preparation method includes the steps of rice machining and sand filtration, smashing, humidity adjustment, extrusion for gelatinization, extrusion for emerging of silk noodles, cutting off, checking and packaging. The preparation method is characterized by taking the rice noodles before extrusion for emerging of silk noodle and drying as materials, wherein the water content of the rice noodles at the moment is 25wt%-30wt% and the temperature is 40-60 DEG C; cutting the rice noodles to 17-19cm; soaking the rice noodles for 60-100min in Didazuril bactericide solution with concentration of 50%-60% and temperature of 35-45 DEG C, wherein the ratio of material to liquid is 1wt%:5wt%; conducting vacuum packaging, wherein the vacuum degree is 0.09MPa-0.092Mpa; thermally sterilizing the rice noodles for 0.5h-1h in a water bath maintained at the temperature of 90-95 DEG C; cooling packaging bags with circulating cold water so as to fast reduce the temperature in the center of the packaged material to 30-35 5 DEG C; blowing the water at the outer surfaces of the packaging bags to dry; checking whether the packaging bags bulge and break and conducing metal detection; putting the rice noodles together with auxiliary materials such as matched sauce bags in a packaging box; and sealing the packaging box, thus obtaining a finished product. For the preserved rice noodles produced according to the preparation method, the water content is higher than 60% and the quality guarantee period is longer than 6 months; the infusing and dispersing performance is good; caking does not happen and undesirable odor does not emerge; the dissolving starch rate of the rice noodles is low; after culture for 1 month at the temperature of 37 DEG C, the rice noodles achieve 1426g of hardness, 26.14gs of crisp performance, 512 of viscosity, 0.513s of viscoelasticity.

The invention relates to a sweet baked walnut and a production method of the sweet baked walnut. The sweet baked walnut comprises the following raw materials by weight: 70-80 parts of baked walnuts, 4.6-5.5 parts of powdered sugar, 0.25-0.30 parts of garlic powder, 0.95-1.0 parts of edible salt, 0.13-0.18 parts of monosodium glutamate, 0.6-1.0 parts of dried yeast powder, 6.0-9.0 parts of peanut grits, 1.5-2.0 parts of cream, 6.1-6.9 parts of malt syrup, 0.8-0.9 parts of water-soluble cinnamon powder, 0.1-0.15 parts of water-soluble cloves powder, 0.05-0.07 parts of water-soluble star anise powder, and 0.09-0.11 parts of powdered onion essence. The sweet baked walnut is of a flavored walnut product refined mainly by processes of peeling, baking, seasoning and the like. Other auxiliary materials for adding flavor are blended in the product on the basis of baking fragrance of the original walnuts, so that the walnut has unique Thailand sweetness, the flavors are more diversified compared with the original flavors, the taste is more abundant, and the palatability is better, thereby being more suitable for the demand of customers, and further having better economic benefits.

The invention discloses freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd and a preparation method thereof. The freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd is prepared from minced fillet, isolated soybean protein, curdlan and water serving as main raw materials, glutamine transaminase serving as a protein cross linker and other seasoning accessories by mixing, forming, heating and quick freezing. After being unfrozen, the state of the bean curd is unchanged; the mouthfeel and the freezing and boiling resistance of the obtained bean curd are greatly promoted; and the bean curd can be preserved for more than 12 months at the temperature of 18 DEG C below zero and boiled for more than 2 hours in water of 95 DEG C. The bean curd is fresh, tender and smooth, and is particularly suitable for long-time boiling consumption such as hotpot.

The invention discloses a reproduced cheese ball and a preparation method thereof. The preparation method comprises the following steps of: (1) melting and mixing raw materials, wherein the raw materials comprise natural cheese, milk fat, albumen powder, emulsifier, stabilizer and water; (2) sterilizing, and emulsifying so as to obtain an outer shell material; (3) molding and forming the outer shell material so as to obtain a formed outer shell; (4) performing core injection: injecting core material in the formed outer shell; and (5) demolding, and cooling so as to obtain the reproduced cheese ball. The reproduced cheese ball disclosed by the invention can be eaten directly, and also can be eaten after being fried; and the reproduced cheese ball after being fried is scorched outside but tender inside, the outer shell cannot be dissolved by hot flow, and the inner core is melted; and moreover, the reproduced cheese ball has high nutrition value, and is rich in protein and fat which are easily absorbed by human body.

The invention relates to matcha milk flavor baked walnut, which is prepared from the following ingredients in parts by weight: 70 to 75 parts of baked walnut, 6.0 to 7.0 parts of white sugar powder, 0.65 to 0.70 parts of common salt, 0.11 to 0.13 parts of monosodium glutamate, 7.0 to 8.0 parts of crushed peanuts, 3.5 to 4.0 parts of cream, 7.0 to 7.5 parts of malt syrup, 0.83 to 0.86 parts of matcha powder, 0.32 to 0.34 parts of natural matcha essence and 0.07 to 0.09 parts of cream sesame oil essence. The matcha milk flavor baked walnut provided by the invention belongs to the flavor type walnut products mainly obtained through being refined via the processes of shelling, baking, seasoning and the like. The product is mixed with other auxiliary materials for adding other flavors on the basis of the original walnut fragrance, so the walnut has the unique matcha milk flavor, in addition, the flavor is pluralistic through being compared with that in the prior art, the taste is richer, and the palatability is better, so the matcha milk flavor baked walnut is more suitable for the requirements of customers, and better economic benefits are realized.

The invention discloses a freezing-resistant and boiling-resistant quick frozen bean curd and a preparation method thereof. According to the invention, soy isolate protein, curdlan and water are taken as main raw materials; glutamine transaminase is taken as a protein crosslinking agent; other spices are added into the materials; the materials are mixed, stirred, formed, heated and frozen quickly to form the quick frozen bean curd with the textures of freezing resistance and boiling resistance; a product status is not changed after the quick frozen bean is unfrozen, so that the taste and freezing resistance and boiling resistance of the bean curd are greatly improved; and the product can be preserved at the temperature of 18 DEG C below zero for over 12 months, and is boiled in water at the temperature of 95 DEG C for over 2 hours. In addition, the spices are added into the bean curd, so that the bean curd has the delicious, tender, tasty and smooth characteristics and is specifically suitable to be boiled in water for a long time for chaffy dishes, hotpots and the like.

The invention discloses a hawthorn and passion fruit wine and a preparation method thereof. The hawthorn and passion fruit wine is prepared through natural fermentation of hawthorns, passion fruits and sugar. The alcohol content is low. The hawthorns and the passion fruits are fruits with high nutrient content. The prepared wine is unique in flavor, rich in nutrition and suitable for popularization.

The invention discloses a freeze-dried fruit and vegetable product and a processing method thereof. The freeze-dried fruit and vegetable product is made from, by weight, 0.1-80 parts of apples, 0.1-30 parts of blueberries, 0.1-10 parts of strawberries, 0.1-10 parts of purple potatoes, 0.1-20 parts of carrots, 0.1-10 parts of spinach, 0.1-5 parts of seaweed, 0.1-10 parts of glucose, 0.01-2 parts of pectin and 0.2-0.5 part of a color fixative. The freeze-dried fruit and vegetable product made according to the ingredient portion is not subjected hot-air drying and vacuum frying, so that the freeze-dried fruit and vegetable product is safe, healthy, balanced in nutrition, novel in appearance, rich in taste and variety and convenient to carry and store and can meet the pursuit for life quality of modern consumers, can also satisfy the demand of a body for comprehensive nutrition of foods and is suitable for all ages of populations to eat.

The invention discloses a method for preparing electronic cigarette essence from green tea. The method includes the following steps that firstly, green tea, dried lemon slices and peanut coats in a certain proportion are extracted by means of a Soxhlet extracter; secondly, ethyl acetate is used as a solvent; thirdly, the green tea extracts are dissolved in an ethyl alcohol-propylene glycol-water compound solvent in a re-dissolving mode; fourthly, insoluble substances are removed in a high-speed centrifugal mode. A clarified solution obtained after centrifugation is the novel green tea electronic cigarette essence. The method is characterized in that fragrant substances in green tea are mildly extracted through the Soxhlet extracter, so that the green tea electronic cigarette essence is lasting and mellow in fragrance and well meets requirements of electronic cigarettes.

The invention relates to tomato flavor baked walnut, which is prepared from the following ingredients in parts by weight: 72 to 75 parts of baked walnut, 2.0 to 2.1 parts of white sugar powder, 0.07 to 0.09 parts of garlic powder, 0.45 to 0.50 parts of common salts, 0.85 to 0.90 parts of dried yeast powder, 8.0 to 9.0 parts of crushed peanuts, 1.8 to 1.9 parts of cream, 8.0 to 8.5 parts of malt syrup, 2.6 to 2.8 parts of tomato powder essence, 0.40 to 0.45 parts of anhydrous citric acid and 0.15 to 0.17 parts of I+G. The tomato flavor baked walnut provided by the invention belongs to the flavor type walnut products mainly obtained through being refined via the processes of shelling, baking, seasoning and the like. The product is mixed with other auxiliary materials for adding other flavors on the basis of the original walnut fragrance, so the walnut has the unique tomato flavor, in addition, the flavor is pluralistic compared with that in the prior art, the taste is richer, and the palatability is better, so the tomato flavor baked walnut is more suitable for the requirements of customers, and better economic benefits are realized.

A portable adaptive egg baker comprises an upper shell, a lower shell, an upper heating unit, a lower heating unit, an upper inner container, a lower inner container, an upper elastic support, a lower elastic support, a temperature measuring element and a power supply plate. The upper container and the lower inner container are closed to form a closed container, and one egg or a plurality of eggs can be accommodated in the closed container. The adaptive elastic supports can be compressed to different degrees according to the sizes of the different eggs, and accordingly elastic supporting and buffering effects can be realized for the eggs. The portable adaptive egg baker has the advantages that water can be omitted when the eggs are baked, the eggs can be directly heated, the egg baker is portable, and the water and energy are saved; the eggs which are heated can be supported by an elastic adaptive system, four sides of each egg are suspended, and accordingly the eggs can be evenly heated; the elastic supports are easy to disassemble and have multiple functions.

The invention relates to a processing method of frozen instant halogenated squid. The method comprises the following concrete steps of S1, soaking: cleaning cut and killed squid; then, performing soaking for 2 to 4h; S2, halogenation: putting drained squid into halogenation juice for halogenation; S3, drying: draining halogenation juice of halogenated squid; then, performing heat pump drying treatment, wherein the heat pump temperature of the heat pump drying treatment is 35 to 40 DEG C; the drying humidity is 45 to 50 percent; the air speed is 2 to 4m / s; the dryness time is 1 to 2h; S4, secondary seasoning: performing secondary seasoning on the halogenated squid subjected to heat pump drying treatment; S5, packaging and freezing: after vacuum package, conveying the halogenated squid intoa double helix freezer for freezing to reach the temperature of -18 DEG C. The processing method has the advantages that on the premise of ensuring the amusement and the convenient eating of squid products, the nutrition and health efficacies of the squid products can be effectively maintained; meanwhile, the flavor and the shelf life of the squid product can also be ensured; consumers can enjoy the delicacy and nutrition of the squid securely and relievedly.

The invention discloses a chilli pepper paste with nuts and a preparation method thereof, wherein the chilli pepper paste with nuts includes 1000-3000 g of sunflower oil, 200-400 g of sunflower seeds,100-300 g of pine nuts, 200-400 g of beef, 200-400 g of garlic, 300-500 g of peanut, 50-150 g of sesame, 200-400 g of cashew nut, 200-400 g of walnut kernels, 500-1500 g of fresh capsicum frutescens,400-600 g of fresh red chili pepper, 100-300 g of soybean paste, 5-15 g of salt, 10-30 g of chicken essence, 5-15 g of monosodium glutamate, 4-6 g of white sugar, 1-3 g of thirteen-spices, and 5-15 gof cooking wine. The preparation method comprises the steps: mincing the fresh capsicum frutescens, red chili pepper, beef and garlic, breaking up the peanut, cashew nuts and walnut kernels, puttingsunflower oil in a pot, and heating to the oil temperature of 90 DEG C; then adding the minced beef, after the minced beef is cooked thoroughly, turning into low heat, adding the minced garlic, stewing to obtain a garlic fragrance smell, adding the minced fresh capsicum frutescens and the minced red chili pepper, stewing for 3-5 min, and adding the soybean paste, salt, monosodium glutamate, chicken essence, white sugar, cooking wine and thirteen-spices; and finally, adding the broken peanuts, cashew nuts and walnuts and sesame. The prepared chilli pepper paste with nuts has a peppery taste, also has diverse nut taste, has a good fresh fragrance, and greatly stimulates the appetite of an eater.

An oatmeal seasoning packet is a bag or box commodity combined with similar seasoning packets (vegetable packet and / or powder packet and / or sauce packet) for instant noodles and contained with raw oatmeal or cooked oatmeal. The oatmeal can add rich fruit and vegetable nutrients and a variety of tastes and fragrances, is convenient and quick to eat, is satisfactory and meets the market demand.

The invention provides heat-not-burn cigarette particles as well as a preparation method and application thereof. The heat-not-burn cigarette particles comprise the following components in parts by weight: 4-9 parts of natural plants, 2-3 parts of plant extract, 0-3 parts of plant essence and 1-3 parts of a smoke agent. The cigarette particles are completely purely natural, free of chemical additives, good in particle flowability and convenient to store and transport; powder of different sizes is granulated to have a certain porous structure, so that the carbonization efficiency during fumingis improved; and the flavor is variable, and the characteristic fragrance is obvious.

The invention relates to a pomegranate-shaped spring roll and a manufacturing method thereof. The pomegranate-shaped spring roll comprises a spring roll wrapper, a spring roll stuffing and sprouts, wherein the spring roll stuffing consists of three layers which are sequentially a quicksand sandwich, a glutinous rice flour paste layer and a linseed layer from the inside out; the quicksand sandwich comprises cooked salted duck egg yellow, gelatin, butter, sand sugar, custard flour, milk powder and water; the glutinous rice flour paste layer comprises flour starch, white granulated sugar, water and glutinous rice flour. The preparation method of the pomegranate-shaped spring roll comprises the four steps of preparing spring roll wrappers, making glutinous rice flour pastes, preparing the quicksand sandwich and shaping. The invention has the following benefits: the cooked salted duck egg yellow has the effects of moistening lung, nourishing yin and supplementing blood and soothing the nerves to aid sleep; the linseed is used for preventing cardiovascular diseases; besides, the pomegranate-shaped spring roll has the effects of improving the fat content of skin, promoting the pressure resistance, lowering cholesterol and promoting brain development of children.

The invention relates to a sea moss-roasted flavour baked walnut and a production method thereof. The sea moss-roasted flavour baked walnut comprises the following raw materials by weight: 73-76 parts of baked walnuts, 1.5-1.7 parts of powdered white sugar, 0.25-0.27 parts of garlic powder, 0.95-1.0 parts of edible salt, 0.25-0.27 parts of monosodium glutamate, 0.27-0.30 parts of dried yeast powder, 8.0-9.0 parts of peanut grits, 0.66-0.68 parts of pepper salt powder, 1.95-1.98 parts of cream, 6.3-6.9 parts of malt syrup, 0.14-0.16 parts of white pepper powder, 2.5-3.0 parts of sea moss powder essence, and 1.8-1.9 parts of roasted powder essence. The sea moss-roasted flavour baked walnut is of a flavored walnut product refined mainly by processes of peeling, baking, seasoning and the like. Other auxiliary materials for adding flavor are blended in the product on the basis of baking fragrance of the original walnuts, so that the walnut has unique roasted sea moss flavor, the flavors are more diversified compared with the original flavors, the taste is more abundant, and the palatability is better, thus being more suitable for the demand of customers, and further having better economic benefits.

The invention discloses a processing technology of egg roll type crispy tilapia skin. The processing technology comprises the following steps that refrigerated crispy tilapia skin is unfrozen, scaled,cleaned, drained and cut into slices with the length of 10-12 centimeters and the width of 7-9 centimeters, wherein the ambient temperature of an operation room is required to be 5-15 DEG C; the cutsliced tilapia skin is marinated with pickling seasonings, wherein the seasonings comprise 0.3% of salt, 0.1% of monosodium glutamate and 0.1% of wine by mass; the marinated sliced tilapia skin is steamed at 80-160 DEG C for 20-40 minutes by using a high-pressure steamer, and the steamed tilapia skin is placed in a blast drying box at 80-160 DEG C for drying until the water content of the tilapiaskin is 10-25%; the dried tilapia skin is subjected to oil impregnation, then the tilapia skin is fed into a preheated egg roll make-up machine for deep frying, so that the tilapia skin is puffed androlled for shaping when being hot; the egg roll type tilapia skin is coated with flour paste and breadcrumbs for secondary deep-fry puffing until the tilapia skin is deep-fried to be golden and crispy, and the grease of the egg roll type tilapia skin after secondary deep frying is completed is drained off.

The invention relates to a manufacturing method for konjak dumplings made of sweet rice. The konjak dumplings made of sweet rice take corn flour, glutinous rice flour, konjac fine powder, jerusalem artichoke powder, wild camellia-seed oil, olive oil and perillaseed as raw materials. The manufacturing method comprises the steps of mixing the wild camellia-seed oil and the olive oil; blending the mixture with the jerusalem artichoke powder, the konjac fine powder and the perillaseed uniformly to make rice dumpling cores; blending the corn flour and the glutinous rice flour uniformly to make rice dumpling outer layers; and finally making the dumplings with a conventional method. The manufacturing method overcomes the problems that the konjak is not suitable for making the dumplings made of sweet rice, the konjac fine powder health-care food is liable to be adhered on oral cavity; and diet nutrition value is not ideal. The invention provides a health-care food which has high diet and health-care nutritional values and good taste and has the effects of protecting gastric mucosa and reducing weight.

The invention discloses a special compound seasoning for stewing tofu and a preparation method of the special compound seasoning and a using method thereof. The special compound seasoning for stewing tofu is mixed and prepared from, by weight, 500-600 parts of shrimp sauce, 200-300 parts of shrimp oil, 80-120 parts of sauce oil, 45-55 parts of vinegar, 35-45 parts of cooking wine, 25-35 parts of chicken bouillon, and 8-12 parts of aginomoto. When the seasoning is in use, each part of the seasoning by weight can be applied to 7-9 parts by weight of tofu. The special compound seasoning for stewing tofu is convenient to use, and has unique flavor.

The invention discloses ready-to-eat rice vermicelli containing seasoning and a processing method thereof. Uniformly mixing rice flour and seasoning water / soup solution as per a certain proportion, then performing gelatinization, squeezing powder, drying, section cutting, vacuum packaging and performing sterilization so as to manufacture the rice vermicelli, wherein the proportion of the rice flour to the seasoning water / soup solution in weight part is 1:(0.33-0.36). According to the ready-to-eat rice vermicelli containing seasoning and the processing method thereof, tasteless fresh rice vermicelli is processed into special fresh rice vermicelli with varied flavors, the rice vermicelli is eaten instantly at the moment the bag of the rice vermicelli is opened, convenient to eat, varied in taste, delicious in flavor, and long in storage life, and can be introduced in a supermarket for sale.

The invention provides yoghurt with cinnamon and dried orange peel flavors as well as a preparation method thereof. According to the preparation method, a certain amount of dried orange peel juice andcinnamon powder are added sequentially in the fermentation process of the yoghurt to obtain the yoghurt with cinnamon and dried orange peel flavors.

The invention discloses soluble fruity yogurt blocks containing probiotics and edible for children, and a preparation method of the blocks. The blocks comprise pine nut proteins, fresh milk, lyophilized blueberry powder, lyophilized strawberry powder, lyophilized raspberry powder, lyophilized mulberry powder, lyophilized palmleaf raspberry fruit powder, lyophilized cranberry powder, lyophilized red-fleshed pitaya powder, lyophilized cherry powder, lyophilized purple grape powder, lyophilized blackcurrant powder, lyophilized red beet powder, streptococcus thermophilus, lactobacillus delbrueckii subspecies bulgaricus, bifidobacterium infantis, bifidobacterium longum, bifidobacterium breve, bifidobacterium lactis, bifidobacterium adolescentis, lactobacillus casei, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus rhamnosus, xylo oligosaccharides, maltodextrin, sucralose, and agar. The method organically combines vegetable proteins, animal proteins, probiotics, with fruits rich in anthocyanidin. The obtained blocks not only are beautiful, tasty, and rich in nutrients, but also can enhance immunity, adjust intestinal flora, protect eyesight, and keep people away from obesity and dental caries. The blocks are safer, more hygienic and healthier for children to eat.