314 results about "Blanching" patented technology

The invention discloses raisin tree clear juice and a preparing method thereof. The preparing method comprises the following steps of: selecting raw material, treating after picking, washing, removingimpurity, blanching, crushing, hydrolyzing by enzyme, inactivating enzyme, juicing, rough filtering, clearing, fine filtering, removing peculiar smell, concentrating, recovering aromatic substance, sterilizing, canning and sealing. The clear juice is light yellow and has aroma and flavor peculiar to raisin tree fruit, being clear and transparent; the ingredients of the juice include 40 percent to70 percent of sugar, 0 to 20 percent of protein and amino acid, 0 to 4 percent of fat, 5 percent to 20 percent of organic acid, 0 to 2 percent of vitamin, 0 to 10 percent of flavone and the like. Thejuice and the method have the following advantages: (1) original color, armor, flavor, nutrient substance and functional component of raisin tree are kept; (2) the application of enzyme technology inthe preparing process improves the juice yield rate greatly; and (3) the preparing process has dynamic flexibility and can be timely adjusted according to production conditions and quality requirement of the product.

The invention relates to a silk-reeling technology by the utilization of tussah fresh cocoon live pupae. The technology includes the steps that vacuum low-temperature permeation is performed on tussah fresh silkworm cocoons of the live pupae after refrigeration and freshness retaining in a vacuum environment at water temperature of 26 DEG C-40 DEG C, wherein the pH value is 6.5-8; according to vacuum low-temperature chemical cocoon reeling, water, sodium carbonate, sodium silicate, sodium borate, hydrogen peroxide and N-coconut oil-potassium glutamate form a reeling solution, and at temperature of 30 DEG C-46 DEG C, vacuumizing is performed for reeling in the pH value of 4-14; according to constant-temperature cocoon blanching, the cocoons are soaked in the reeling solution at temperature of 30 DEG C-40 DEG C for blanching; low-temperature silk reeling is performed, and raw silks are reeled again to be arranged to obtain a finished product. Pupa linings are manually removed from the silkworm pupae after silk reeling, so that the silk-reeling live pupae are obtained. The cocoons are not dried and cooked, silk reeling is directly performed, cost and energy consumption are reduced, and the survival rate of the by-products silk-reeling silkworm pupae is over 95%. Protein, amino acid and other kinds of nutrient active substances of pupa bodies are not affected, the utilization rate of the silk-reeling silkworm pupae is increased, breeding cocoons are provided for a sericulture department to perform orientated breeding, fine-breed breeding is accelerated, and the technology has great significance.

The invention discloses a method for preparing sulfur-free low-sugar preserved cherry tomatoes. Fresh cherry tomatoes are used as raw materials. The production process flow is fruit selection, cleaning, peeling, hardening, blanching and color preservation, sugar boiling, vacuum sugar soaking, glue coat spreading, drying and packaging, wherein the sugar soaking time is between 12 and 24h. The preserved cherry tomatoes prepared by the method have round shape, red and bright color, moderate acidity and sweetness, and fresh taste, and are soft and not sticky; the product does not contain sulfur; the sugar content is lower (50 percent) than that of the conventional preserved fruit; a novel product is provided for the preserved fruit family; the preserved cherry tomatoes have higher nutritionalhealth care value; and a way of deep processing is also provided for the current quickly-developed cherry tomato planting industry. The processing method is simple; and the product has rich nutritionand unique flavor, and is rich in nutrient components such as lycopene, vitamin and the like.

The invention relates to a method for preparing a lactic acid fermentation product of kelp. The method comprises the following steps of: rehydrating the kelp, blanching, cooling to normal temperature, and adding fermentation liquor, wherein the mass ratio of the kelp to the fermentation liquor is 1:(2-5); and inoculating activated mixed lactic acid bacteria, fermenting for 5 to 7 days under the sealing condition, and thus obtaining the lactic acid fermentation product of the kelp. In the method, the unsalted and dried kelp is rehydrated to perform lactic acid fermentation, is not limited by seasons and is not subjected to fishy smell removal treatment, so that the fermented kelp product has specific fermented fragrance of pickles and the delicate flavor of the kelp; and the mixed lactic acid bacteria is used for fermentation, so the obtained lactic acid fermentation product of the kelp has more delicious flavor and appropriate salty and sour taste, and is crisp, tender and palatable.

The invention belongs to the technical field of food and provides a fresh-keeping technology of cleaning, crispy-keeping, alkaline solution and microwave enzyme inactivation, and vacuum packing of leafy vegetables. The technology has the characteristics that the microwave technology is adopted; the enzyme inactivation effect is good; the inactivation rate of peroxydase can reach 96.8%; the physical appearances of vegetables are better preserved; and the loss of nutrient substances like vitamin c is less. The technology has the advantages that the detect is overcome that when the leafy vegetables are blanched by conventional hot water for a short time, the enzyme inhibition rate is low; the defect is overcome that when the leafy vegetables are blanched by hot water for a long time, the vegetables soften and turn yellow, and the loss of the nutrient elements of vegetables is great; and the alkaline solution and microwave blanching is adopted, so that the thorough inactivation of chlorophyllase is realized, green preserving process can be simplified, and the problem that heavy mental is left over in green preserving liquid is solved.

The invention relates to a fig leaf sweet tea and a manufacturing method thereof. Presently, the exploitation and utilization of fig leaves is few, thereby resources are wasted, and economic income of fruit farmers is reduced. The fig leaves have the mouthfeel of small suffering and are unpleasant to take, which do not conform to the habit of drinking tea of most people, therefore, the processing of the fig leaves is still a difficult problem. The fig leaf sweet tea of the invention is obtained by cleaning, chopping, blanching, rolling, condensing, and drying the fig leaves and matching the fig leaves with the sweet tea. The mixing of the fig leaves and the sweet tea has the functions of deastringency and sweetening, and retaining the pure fragrance of plants, has the mouthfeel of fresh and sweet aftertaste, and the fig leaf sweet tea is the high quality product which is suitable for drinking throughout the year; the tea also synthesizes the functions of health care and strengthening body of the two raw materials which have complementary advantages, thus becoming a pure natural green healthy drink, increasing the economic income of the fruit farmers. The fig leaf sweet tea and the manufacturing method thereof have the advantages of simple processing method, being beneficial to transportation, preservation, promotion and sale, and meeting the market demands.

The invention discloses vegetable a chickens' extract and method for making the same. The chickens' extract has the following raw materials: green vegetables, carrots, mushrooms, chicken reaction solution, salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment. The method includes; firstly selecting green vegetables, carrots, and mushrooms; performing blanching and color protecting after the rough cut, and then performing microwave drying, and finally carrying out ultra-fine crushing; and then scattering the crushed vegetable power into the chicken reaction solution, and adding the salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment; fully mixing evenly, granulating through a granulator, vibrating a fluidized bed for drying, to obtain the chickens' extract. The invention adds dry powder of green vegetables, which not only enriches the flavor of chickens' extract, but also adds the necessary vitamins of humans to the chickens' extract; and adds hydrolyzed vegetable protein, which has high amino acid content and makes the invention to be more nutritious.

A manufacturing method of a potato chip includes the following steps of material selection, cleaning at the first time, peeling, cleaning at the second time, slicing, cleaning at the third time, blanching, drying and separation, liquor pouring, frying, mixing, inspection and metering and packing and warehousing. According to the manufacturing method, pulps on a plurality of sections of a fresh potato are eliminated through light salt brine washing, impurities are prevented from being mixed in the frying process, and generation of poisonous substances such as nalkane, monoolefine, phenois and keto is prevented. Liquor pouring is carried out due to the fact that ethyl alcohol in alcohol enables cell primary pulps left on the potato after cleaning to fall off and rapidly deposit and enables moisture to quickly volatilize and peculiar smell to be eliminated. Due to the fact that powder removing is carried out two times, powder in oil is little, and the fried potato chip is pure in taste; resources are saved due to the fact that 5% of salt water facilitates dissociation of the pulps, if clean water is used, 4-5 times more clean water will be used, and accordingly the resources are greatly saved.

The invention relates to a processing method of tea leaves, in particular to a processing method of Bai Yu Xian tea and the Bai Yu Xian tea processed with the method. The processing method of the Bai Yu Xian tea comprises the steps that: (1) fresh leaves sprinkling; (2) blanching and dehydration by microwave; (3) resurging after being cooled by sprinkling; (4) carded by a carding machine; (5) resurging after being cooled by sprinkling; (6) forming shape by a final tea roller: first, the tea leaves are rolled into strip type, then the tea strips are led to be hard and go through polishing and forming of the strip type, the tea leaves are taken out for being cooled by sprinkling when the tea strips are straight and smooth; (7) extracting scent by microwave; (8) screening and slaking. The Bai Yu Xian tea processed by the invention has flat and smooth strips in appearance, straight strips like swords and bright color; dried tea leaves has light scent and the scent is strong and lasts long after infused; the tea leaves is complete instead of being broken after stretching; the leaves is as clean as jade and bright; the tea tastes fresh and is obviously sweet after taste; throat feels comfortable; the tea is tasty and can be infused for five cups.

The invention discloses a processing method of novel nutrition blended cedrela sinensis. The processing method comprises the following steps: selecting and cleaning a cedrela sinensis raw material; dewatering the cleaned cedrela sinensis raw material; freezing the dewatered cedrela sinensis raw material; blanching the frozen cedrela sinensis by combining boiling water and microwaves; preserving heat and coloring after blanching; cooling and rinsing; draining; cutting; adding seasoning oil for blending; vacuum-packaging; and performing ultra-high pressure sterilization to prepare a cedrela sinensis dish. According to the processing method, the problem of color of a product is effectively solved by using boiling water and microwave blanching and trace sodium copper chlorophyllin, and the flavor of the cedrela sinensis is maximally remained by adopting a fat embedding technology and ultra-high pressure instant sterilization. The cedrela sinensis dish is green in color, thick and durable in flavor substance, rich in nutrients, good in taste, suitable for most of people, wide in market and high in social and economic benefits.

The invention belongs to a comprehensive sesame utilization technology and in particular relates to a residue-free sesame utilization technology. The residue-free sesame utilization technology is characterized by comprising the following steps of screening, blanching, bake-drying, smoke lifting, blowing off, squeezing, oil cake separation, grinding, packaging and the like, wherein the bake-frying temperature is controlled at 160+/-20 DEG C, and the bake-frying is executed for 20-40 minutes. Sesame oil produced by the residue-free sesame utilization technology disclosed by the invention can be used as cooking sesame oil; sesame powder obtained by grinding of sesame cakes can be used as main raw materials for noodles and sweet soup balls; residue-free utilization is realized; the using value of sesames is greatly increased, and the cost of an enterprise is reduced; the sesame cakes can be eaten, and the food flavor is improved.

The invention discloses a processing method for traditional Chinese medicine huangshan tribute chrysanthemum in steam blanching, microwave de-enzyming and vacuum freeze drying manners. According to the processing method, two techniques of steam blanching and microwave de-enzyming are sequentially utilized to process the huangshan tribute chrysanthemum, so that polyphenol oxidase (PPO) of the huangshan tribute chrysanthemum is broken and a flower body is prevented from changing color; the huangshan tribute chrysanthemum is subjected to vacuum freeze drying, so that the drying time is greatly shortened, and the processing efficiency is improved; furthermore, the loss of effective ingredients is reduced at utmost, and the quality improvement of the huangshan tribute chrysanthemum is facilitated; compared with the huangshan tribute chrysanthemum processed by the existing drying method, the huangshan tribute chrysanthemum provided by the invention has the advantages that the contents of chlorogenic acid and luteoloside are high; after the huangshan tribute chrysanthemum is brewed, the flower shape is excellent and the ingredient dissolution is facilitated; furthermore, the huangshan tribute chrysanthemum is suitable for requirements of mass production.

The invention develops a production method of microwave puffed apple crisps with fresh apples or dehydrated apple slices as raw materials. The processing method of puffing apple crisps by a CM-10S microwave puffing machine (specially made by Nanjing Cemu Microwave Technology Co., Ltd) takes fresh apples or dehydrated apple slices as the raw materials. Specifically, the processing technology with fresh apples as the raw materials consists of: apple selecting, apple washing, peeling, pit removing, slicing, color protection, blanching, soaking in sugar liquor, pre-drying, uniform wetting, microwave puffing and cooling. The apple crisps prepared by the technology of the invention is uniformly puffed, crispy and delicious, keep the original flavor, color, nutrition and active function of apples. Effectively solving the problems of high oil content, great loss of nutrition and active ingredients, short storage period and other problems of traditional fried puffed food, the method provided in the invention has the advantages of rapid puffing speed, low cost, and high production efficiency, thus being able to realize large-scale production.

The invention discloses honey osmanthus tea and a preparation method thereof. The preparation method comprises the following steps: collecting naturally dried osmanthus flowers, screening, performing fixation, blanching and draining; then pickling twice with concentrated honey of which the sugar degree is 83-87 Be, namely during primary pickling, pickling the drained osmanthus flowers in the mass ratio of the osmanthus flowers to the concentrated honey being 1:1 for 1-3 days and separating the primarily pickled osmanthus flowers from the honey, and then adding the concentrated honey to the upper layer of the primarily pickled osmanthus flowers to soak and pickle the osmanthus flowers for 15-20 days for the second time; naturally and slowly settling the honey to ensure that the osmanthus flowers evenly absorb the honey; extruding a little of air in a pickling cylinder for evenly distributing the honey into the osmanthus flowers; finally, taking out the osmanthus flowers together with the honey liquid, modulating the sugar degree of the honey to 60-68 Be when heating to 63-73 DEG C, and bottling. The honey osmanthus tea does not need to be stirred in the preparation process, the probability of fractures of petals of the osmanthus flowers can be reduced by reducing the frequency of stirring of the osmanthus flowers, the intact appearance of the honey osmanthus tea is reserved, and thus the quality, the grade and the market competitiveness of the honey osmanthus tea are improved.

A method for processing rabbit cutlets comprises the following steps: a, processing with rice wine and pickling, that is, mixing the rabbit cutlets after being drained with rice wine at the weight ratio of 1: 0.1-1:0.3, and pickling the rabbit cutlets with the curing salt composed of salt and sucrose at 4-12 DEG C for 12-24 hours; b, boiling and blanching, that is, taking out the cured rabbit cutlets for cleaning, and then blanching the rabbit cutlets in boiling water for 1-5 minutes, and then draining; c, braising, that is, adding the rabbit cutlets and spice to flavoring liquid for seasoning, and braising the spiced rabbit cutlets for 25-30 minutes after being boiled, and then taking out for draining, wherein, adding 1.5%-4.0% of salt, 3.0%-6.0% of sucrose and 0.8%-1.5% of monosodium glutamate and water in balancing amount to make the flavoring liquid; d, baking, that is, baking at 65-75 DEG C for 3-5 hours; and e, air-drying at a low temperature, that is, air-drying the rabbit cutlets at a temperature of lower than 38 DEG C. The rabbit cutlets processed according to the invention has the advantages of firm texture, chewy taste, unique flavor and long shelf life.

The invention discloses a method for preparing seasoning instant osmunda japonica thumb. The method comprises the following steps of: S1, washing fresh osmunda japonica thumb, blanching, cooling to room temperature and salting; S2, elutriating the salted osmunda japonica thumb, draining water, adding white granulated sugar, filling in a fermenting tank, inoculating a complex microbial inoculant, and fermenting; and S3, removing part of salinity of the fermented osmunda japonica thumb, seasoning, vacuum packaging and bagging by adopting an aluminum foil compound pocket, and sterilizing. The method has the beneficial effects that alcoholic fermentation is carried out by utilizing acid-resisting yeast and taking sugar as a culture medium, obvious and faint soy sauce flavor is generated by virtue of common effects of saccharomycetes and lactic acid bacteria, thus unique taste and flavor of the instant osmunda japonica thumb are obtained, and the nutritive value of the instant osmunda japonica thumb is improved; the complex microbial inoculant can reduce the pH of the environment, inhibit growth of harmful microbes, and also has the capacity of degrading nitrite so as to guarantee the edible safety of the product; the fermentation period is greatly shortened, the yield is increased, and the agriculture efficiency and income of farmers are increased; and the method is simple, the technology is mature, the method is easy to popularize, and industrial production is realized.

The invention discloses a process for preparing pickled shredded ginger. The process comprises the following steps: cleaning, peeling, cutting into shreds, pickling, soaking in water, desalting, blanching, soaking, fermenting in a jar, packaging and warehousing. According to the process disclosed by the invention, no loss of nutritional ingredients is effectively ensured; the spicy taste and the peppery taste of the fresh ginger can be blended; the content of smoke nitrate in the pickling process is lowered to the maximal extent; the taste of the fresh ginger can also be improved; the quality of fresh ginger products is effectively ensured; and the storage life of the fresh ginger is further prolonged. In addition, the preparation process disclosed by the invention is simple; the prepared shredded ginger has the bright color and luster, is crisp, refreshing, delicious in taste, excellent in mouthfeel, safe and sanitary, and is a delicious food for home and travel; conditions are created for diversified and industrialized development of the fresh ginger products; the process has the significant economic value and social value, is suitable for being used in industrialized production, and is also suitable for being self-made and self-eaten at home.

The invention belongs to the technical field of agricultural product processing, and specifically discloses a superheated steam blanching and combined drying integrated processing method and superheated steam blanching and combined drying integrated processing equipment. The equipment comprises an integrated combination processing machine body, a pressure pulsation generation system, a superheated steam blanching system, a hot wind drying system, a vacuum drying heating system, an automatic control system and other parts. According to the present invention, a material is firstly subjected to vacuum pulsation superheated steam blanching enzyme-inactivation color-protection and sterilization pre-treatment in the integrated processing equipment, and then hot wind vacuum combination drying is performed; with the method and the equipment, the problems that the chemical residue exists in the use of the chemical enzyme-inactivation color-protection method in the hot wind vacuum combination drying processing pre-treatment, the cost of the processing system is significantly increased by additionally arranging the independent physical blanching device, the material is required to be taken out after the blanching and the material re-distribution is required to be performed in the drying device, and the like can be solved; with the method and the equipment, the sterilization treatment in the processing process can be simultaneously completed, the drying time can be effectively shortened, the quality of the product is good, and other characteristics can be provided; and the method and the equipment are suitable for the blanching and drying processing of most of fruits and vegetables and Chinese herbs.

The invention discloses a remodeled pleurotus nebrodensis crisp chip and a manufacturing method thereof, belonging to the field of snack food processing. The remodeled pleurotus nebrodensis crisp chip comprises the following raw materials in parts by weight: 14-18 parts of pleurotus nebrodensis powder, 46-54 parts of high gluten flour, 16-22 parts of water and 0.6-2.2 parts of seasoning (the combination of one or more than two of soft sugar, salt, pepper powder and five spice powder according to taste). The manufacturing method comprises the following specific manufacturing steps of: firstly, carrying on washing, blanching, color protection, roasting, smashing and sieving on fresh pleurotus nebrodensis; then, remodeling and equalizing water; and finally, puffing by microwave, spraying the seasoning, drying and packaging to obtain the remodeled pleurotus nebrodensis crisp chip. According to the invention, the remodeling technology is adopted, the utilization ratio of preparing crisp chips by using the pleurotus nebrodensis raw material is greatly improved, and operations are simple, convenient and quick; meanwhile, the defects of high oil content of fried and puffed food are also overcome, and the quick non-fried and puffed manufacturing of the remodeled crisp chip is realized; and the processed crisp chip has a better crisp mouthfeel and a strong pleurotus nebrodensis taste.

The invention discloses a pineapple-glutinous rice wine and a preparation method thereof. The preparation method comprises the following steps: 1) washing pineapple peel residues, adding cellulose for carrying out enzymolysis for 1-2h, adding vitamin C for protecting color, performing hot blanching for 20-30 min, and pulping; 2) steaming and boiling glutinous rice into dried rice, paving and cooling, then adding distiller's yeast and evenly stirring, and sugaring for 2-3 days at the temperature of 25-30DEG C; 3) adding pectinase into the pineapple peel residue pulp, then adding into sugared rice, then adding alcohol yeast, continuously fermenting for 3-5 days at the temperature of 25-30DEG C, performing ultrasonic treatment for 20-30 minutes, and treating twice to three times; 4) after fermenting, filtering with gauze to obtain wine liquor, adding a compound clarifying agent into the wine liquor, and clarifying; and 5) aging the clarified wine liquor for 3-5 days, performing ultrasonic aging treatment for 30-50 minutes, and treating twice to three times. The prepared pineapple-glutinous rice wine has gold yellow color, contains soft pineapple flavor and lightly fragrant yellow rice wine aroma, and is also rich in flavonoids, thus being a health-care fruit wine with nutrition.

The invention relates to the technical field of preserved fruits and preparation methods thereof and provides low-sugar strawberry preserved fruit and a preparation method thereof. The low-sugar strawberry preserved fruit is prepared through steps as follows: step one, performing blanching; step two, performing vacuum sugar infiltration and normal-pressure sugar soaking; step three, draining sugar liquor and processing with carrageenan; step four, drying the sugar-soaked strawberries after processing with carrageenan to obtain the preserved fruit; step five, placing the preserved fruit in a closed container and softening the preserved fruit to obtain the low-sugar strawberry preserved fruit. The sugar content of the low-sugar strawberry preserved fruit is 30%-40%, and besides, the low-sugar strawberry preserved fruit has the characteristics of good appearance plumpness, strong fruit flavor, bright color, high nutrient value and good chewing toughness, and meets eating requirements of customers for taste, nutrient value and safety of food at present.

The invention provides a product discharging, liquid supplying and cleaning device for an automatic cooking device and an operation method thereof. The device comprises a product discharging port, a product holding apparatus, a liquid holding distribution apparatus and one or a plurality of liquid processing apparatuses, wherein the product discharging port is used for discharging cooking finished products or liquid discharging materials, the product holding apparatus comprises a product holding mechanism and a moving apparatus which moves the product holding mechanism to or away from the position under the product discharging port, the liquid holding distribution apparatus comprises a first inlet, a first outlet and a contacting apparatus, and the one or the plurality of liquid processing apparatuses are used for processing the liquid discharging materials discharged from the first outlet when a second inlet contacts with the first outlet. Compared with the prior art, the product discharging, liquid supplying and cleaning device for the automatic cooking device can be used for collecting the cooking finished products and the liquid discharging materials and utilizes the plurality of liquid processing apparatuses to process the liquid discharging materials correspondingly, not only the discharging, recovering, filling and recycling of the liquid in cooking processes of oil sliding, frying, water boiling, blanching and the like can be achieved, but also the cooking device can be cleaned automatically with washing liquor in a cyclic and/or non-cyclic manner.

The invention discloses a production process of sugared flower mushroom, belonging to the food processing field. The production process is characterized in that the processing process comprises the following flows: selecting flower mushrooms, rinsing, hardening, performing sulfuring treatment, blanching, dipping in sugar, boiling with sugar, coating with sugar and packaging. The production process has the beneficial effects that the sugared flower mushroom is plump in body, has soft, smooth and crispy mouthfeel, has sweet and fragrant taste and has flower mushroom fragrance; the sugared flower mushroom is beneficial to enhancing the body immune function, is boiled with syrup with low sugar degree, has low cost in the aspect of sugar content, has sweet and agreeable taste, is beneficial to adjusting the metabolism of a human body and delaying senescence, can be eaten conveniently, has the efficacy on preventing cancer and is a health food with special flavor and suitable for people of all ages.

The invention belongs to the technical field of farm product processing, and relates to a quick-freezing type herbal cuisine hen clay pot and an industrial processing technique thereof. The hen clay pot is prepared by the following processing steps of material selecting, blanching, immersing, material mixing, cooking, taking out of a pan, soup and oil separating, soup preparing and seasoning, soup pre-cooling, packaging, quick-freezing and refrigerating. The processing method realizes the traditional hen soup from the self-prepared dish of families and restaurants to standardization and modernization production based on fully maintaining the original soup and taste of the hen. The obtained product not only has the effects of nutrition and health protection, but also is convenient to be eaten; and the shelf life under a cold chain condition can achieve more than 3 months.

The present invention discloses lyophilized seasoning dendrocalamus latiflorus crisps and a preparation method thereof, and belongs to the technical field of fruit and vegetable processing. According to the method, the dendrocalamus latiflorus slices are subjected to repeated blanching and boiling to remove a bitter taste of the dendrocalamus latiflorus, the fresh dendrocalamus latiflorus is boiled for 15 min every time, carrying out draining and cooling, then the dendrocalamus latiflorus are soaked in an citric acid aqueous solution with a mass fraction of 75% for 1.5 to 3 hours. After the flavoring, placing the dendrocalamus latiflorus slices at a temperature of -22 ~ -25 DEG C to carry out freezing for 5 to 8 hours, then carrying out a vacuum freeze-drying dehydration, during which the absolute pressure inside the bin should not exceed 110 Pa. Controlling and adjusting the freeze-drying temperature curve so that a water content of the product is less than 4 wt%.

The invention provides a formula and a preparation method of a health drink containing mulberry fruit and raspberry. The raw materials comprise mulberry fruit and raspberry in the mass ratio of 1:1.5-0.5. A preparation process is as below: selecting materials, cleaning, blanching or infiltrating, pulping, conducting enzymolysis, filtering, blending, and conducting sterile filling to prepare a functional health drink. The invention adopts a traditional Chinese medicine health care prescription and modern scientific preparation technologies (combined pectin enzymolysis technology and beta-cyclodextrin envelope technology) to reserve various effective active ingredients in the raw materials to the maximum, solves the problems of flavor preservation and sedimentation of the drink, and guarantees bioavailability and health care function of the drink. The health drink has the effects of tonifying kidney yang, nourishing yin and blood, resisting oxidation, enhancing immunity, and delaying senility. The preparation process provided by the invention is scientific and reasonable, has low equipment requirements, strong maneuverability, short production cycle, and is applicable to industrial scale production of mulberry fruit and raspberry health drink.

The invention discloses salted duck's gizzard. A making method of the salted duck's gizzard comprises the following steps of 1, raw material selection and treatment, 2, stir-frying with table salt, 3, dry-curing, 4, brine preparation, 5, salting with the brine, 6, air-curing, 7, blanching and leaching, 8, boiling for cooking, 9, cooling and packaging, 10, vacuum sealing, 11, sterilization, 12, splat cooling and 13, external packing. The making method does not adopt any antiseptics, chemical pigments and chemical perfumes, produces the salted old duck's gizzard having a unique taste, and increases the number of types of packaged duck's gizzard leisure foods. The salted duck's gizzard has a unique fragrance and a delicious taste, is suitable for large-scale industrial production and creates a novel approach for deep-processing of duck's gizzard and making of a duck's gizzard food having a novel taste.

The invention provides a preparation method of a crisp mushroom food, which comprises the steps of: selecting and cleaning mushrooms for later use, blanching, dipping under normal pressure, freezing, oiling under vacuum, centrifugally deoiling, seasoning and packing. The invention further provides processing equipment which comprises a frying room, wherein the frying room is internally provided with a food bracket, a heating pipe and a cooling and circulating pipe are sequentially arranged under the food bracket, the frying room is further provided with a water inlet pipeline and deoiling equipment, and the water inlet pipeline is provided with a water inlet control valve; and an oil storing tank and a vacuum pump are connected with the frying room, and a connecting pipeline of the oil storing tank is provided with a plurality of control valves. The edible mushrooms which are abundant in nutrition are prepared into the fried serve food, and the invention is convenient for people to eat, so that the quality guarantee period of the mushrooms is prolonged, and the defects that the conventional fried food is high in oil content and low in yield are overcome.