77 results about "Dried prawns" patented technology

The present invention relates to delicious fragrance dried shrimp lily broad bean particles and a preparation method thereof, wherein the delicious fragrance dried shrimp lily broad bean particles are prepared from the following raw materials by weight: 200-230 parts of broad bean particles, 20-25 parts of fresh salangid fry, 15-20 parts of small dried shrimp, 10-12 parts of red bean leaf, 7-9 parts of dolichos lablab flower, 5-7 parts of allium ascalonicum, 15-18 parts of lily, 30-35 parts of bean residue, 30-35 parts of flour, 25-30 parts of chicken claw, 3-5 parts of foeniculum vulgare mill, 13-16 parts of edible salt, 3-5 parts of laurus nobilis leaf, 18-23 parts of egg white, 20-25 parts of a nutrition addition liquid, and a proper amount of water. According to the present invention, the effective components of the prepared delicious fragrance dried shrimp lily broad bean particles have health effects of heat clearing, summer-heat removing, brain invigorating, eyesight improving, body fluid regeneration, thirst quenching lung heat clearing, dryness moistening, cough stopping, heart fire clearing, nervecalming, and the like.

The invention discloses a detoxifying, beautifying, health-maintenance and health-care tea, which is prepared from the following raw materials in parts by weight: 2-3 parts of globeflower, 2-4 parts of rhodiola rosea, 3-5 parts of fresh mint, 1-2 parts of centella asiatica, 7-8 parts of red bean paste, 7-10 parts of red amaranthus deflexus, 4-6 parts of royal jelly powder, 8-10 parts of kelp, 7-9 parts of konjak, 5-7 parts of dried sea shrimp, 6-8 parts of pinenut, 6-8 parts of aloe ointment, 12-13 parts of lichee, 9-11 parts of cucumber, 5-7 parts of pearl powder, 6-8 parts of Yogurt, 8-10 parts of apple vinegar, 8-10 parts of galanga juice, 2-4 parts of sweet potato leaves, 14-16 parts of nutritious additive liquid and appropriate amount of water. The health-care tea disclosed in the invention contains the Chinese herbal medicine materials such as the rhodiola rosea, the fresh mint, so that the effects of tonifying qi, clearing lung, benefiting intelligence, nourishing heat and beautifying face are achieved; in addition, vegetable and fruit materials such as the apple vinegar, the red bean paste, the pearl powder, red amaranthus deflexus which are rich in amino acids and various mineral substances required by a human body are included, so that the effects of reducing blood fat, expelling toxin, beautifying face and protecting health are also achieved. The immunity of the human body can be improved when the health-care tea is drunk for a long period.

The invention discloses a pet feed which is formed according to the following formula in percentage by mass: 5 to 8 percent of spirulina, 10 to 20 percent of animal giblets, 10 to 30 percent of soybean cake, 10 to 30 percent of dried prawn, 5 to 10 percent of bone meal, 10 to 30 percent of flour and 5 to 15 percent of the other materials. Compared with the prior art, the pet feed disclosed by the invention has the advantages that the pet feed is convenient to produce and has low cost and rich nutriments; the animal giblets and the dried prawn are food specially liked by pets and have an effect of promoting appetite; the spirulina and the soybean cake are green organic elements, so that various vitamins can be provided for organisms; and the bone meal can promote the development and improvement of bones of the pets.

The present invention provides a tuckahoe mildewed soybean chilli sauce, which is prepared from the following raw material components by weight: 20-40 parts of soybean, 0.1-0.2 part of tuckahoe, 0.1-0.2 part of medlar, 0.4-0.5 part of coix seed, 40-60 parts of green pepper, 8-12 parts of fresh caridina, 4-6 parts of gravy salt, 0.4-0.6 part of fresh ginger, 0.1-0.12 part of garlic, 4-5 parts of sweet flour paste, 0.3-0.6 part of stachyose, 0.4-0.6 part of yellow wine, 0.01-0.02 part of tea polyphenol, and 0.04-0.06 part of a health Chinese herb additive. According to the mildewed soybean chilli sauce, based on the preservation of the traditional process, the tuckahoe, the green pepper, the dried shrimp and other auxiliary materials are added, and the health Chinese herb additive is added, such that the singleness disadvantage of the traditional variety is changed, the nutrition is rich, and the health effects of spleen strengthening and stomach strengthenin are increased; the tuckahoe mildewed soybean chilli sauce does not contain any preservatives, such that the eating is safe; and the tuckahoe mildewed soybean chilli sauce has characteristics of yellow and bright color, delicious taste, crisp and tender texture, fragrance, rich nutrition, delicious and mellow taste, moderate salty taste, unique, spicy and delicious flavor, and long shelf life.

The invention relates to the technical field of feeds, specifically to a broiler feed containing jujube bark. The feed is prepared from the following raw materials by weight: 65 to 75 parts of corn, 12 to 15 parts of rapeseed meal, 12 to 15 parts of peanut meal, 8 to 10 parts of rice protein powder, 8 to 10 parts of sweet potato residue, 10 to 12 parts of rye bran, 10 to 12 parts of rice straw, 8 to 10 parts of rice bran, 8 to 10 parts of sorghum flour, 3 to 4 parts of garlic residue, 3 to 4 parts of Calystegia hederacea, 2 to 3 parts of catclaw buttercup root, 2 to 3 parts of longan seed, 2 to 3 parts of jujube bark, 2 to 3 parts of dried prawn powder, 1 to 2 parts of calcium hydrogen phosphate, 1 to 2 parts of dried centipede powder, 1 to 2 parts of chicken bone meal, 4 to 5 parts of corn leaf, 2 to 3 parts of aloe, a proper amount of salt and 0.2 to 0.5 part of a feed attractant. According to the invention, all the raw materials for the broiler feed are purely natural components and do not contain any chemically synthesized drugs; juice obtained after decoction of jujube bark contains natural drug components, can prevent and treat diseases of digestive tracts and respiratory tracts of broilers and effectively reduces the incidence rate of the broilers.

The invention discloses a processing method of a ginseng shrimp and belongs to the field of food processing. The processing method is characterized in that a processing flow which comprises the steps of raw material treating, cleaning, stewing, dewatering, stewing, drying, coarse screening, cooling, hulling, fine screening, selecting, grading, weighing, packaging, testing and finished product making is adopted. The processing method has the beneficial effects that the problem that fresh sea shrimps are difficult to store and are inconvenient to eat is solved; and a processing method of the ginseng shrimp which is rich in nutrition, is unique in the taste and has the health care efficacies of invigorating the spleen for benefiting the lung, helping produce saliva and calming nerves is provided.

The invention provides bone soup for knife noodles and a preparation process thereof. The raw materials comprise the following components in parts by weight: 100 parts of pig bone stock, 10 parts of thick crucian soup, 5-8 parts of floating oil, 3-12 parts of Chinese yams, 0.8-1.5 parts of dried small shrimps, 0.1-0.3 part of scallops, 5-10 parts of salt, 3-8 parts of sugar, 3-5 parts of monosodium glutamate, 0.1-0.8 part of I+G, 0.05-0.2 part of disodium succinate and 0-0.3 part of white pepper powder. The characteristics of different raw materials are fully considered, meanwhile, the flavorsof the different raw materials are utilized, the bone soup is mer in freshness by adding fish soup, different raw materials are utilized to provide different flavor peptides, flavor amino acids are richer, and the raw materials are mutually synergistic, so that the flavor of the bone soup is mellow; the fish soup is added with yeast to remove fishy smell of the fish soup, and papain is added forcutting residual proteins to form more peptides and amino acids which can be better dissolved in the soup; and the Chinese yams are added to utilize the thickening property of starch and increase theresidence time of the bone soup in the oral cavity so as to fully embody the delicious taste of the bone soup.

The invention provides a vegetable juice and abalone foodstuff, which comprises main ingredients, supplementary materials, condiment and vegetable juice, wherein the main ingredients include natural fresh abalone, dried scallop, dried shrimp, and the auxiliary materials include dried green onion, green onion tail, ginger, onion, the condiment includes crystal sugar, oyster sauce, dark soy sauce, peanut oil. The vegetable juices include maize extract, pumpkin extract, carrot extract, Chinese flowering quince extract, which are all fresh juices.

The invention discloses a making method for an instant dried flavored prawn. The making method comprises the following steps: pretreatment, preparation of flavoring, preserving, cooking, drying, packaging, sterilization and cooling so as to prepare the finished instant dried flavored prawn, wherein the flavoring comprises spicy flavoring, hot flavoring and strange-taste flavoring. The method provided by the invention can realize energy-saving, efficient, sanitary and safe processing and production of the instant dried flavored prawn; meanwhile, the varieties of dried prawn products are enriched, and the instant dried flavored prawn is delicious in taste, rich in nutrients and suitable for people of all ages; and the taste of different flavoring caters for demands of different populations.

The invention provides a method for processing dried prawns. The method is characterized by comprising the following steps: (1) freezing fresh prawns, and taking the frozen prawns out for standby for the next step for processing; (2) removing shells of partial of the frozen prawns, immersing the shell-less prawns into ice water at zero DEG C; (3) taking the shell-less prawns out from the ice water, and then immersing and washing in a salt solution of 30-50 DEG C for 5-10 minutes; (4) spraying and cleaning the prawns which are immersed and washed by the salt solution; (5) putting the prawns into a food steamer for steaming; (6) drying the prawns, wherein the water content of the dried prawns is 6-8 percent; and (7) packaging the dried prawns into finished products. According to the method for processing dried prawns, spoilage of prawn materials is avoided in multiple processing steps, the quality of the finished dried prawns is improved, and the loss of the nutrient components of the dried prawns is avoided.

Ingredients of a tomato and beef soup comprise 100-150 parts of water, 20-25 parts of fresh beef, 5-10 parts of tomato, 1-5 parts of laver, 1-2 parts of dried shrimp, 0.5-1 part of sliced lemon and 1-2 parts of salt. A making method of the soup comprises the following steps: adding water to a boiler, and boiling; cutting fresh beef to form blocks, adding the blocks to the pot, covering the pot with a pot cover, and strewing for 15min; adding tomato blocks, laver and dried shrimp into the pot, and stewing together with the beef for 5min; adding salt to the pot, uniformly stirring, covering with the pot cover, and stewing for 10min; and turning off a heating source, adding the sliced lemon to the pot, covering the pot with the pot cover, storing for 10min, and pouring out the obtained soup which can be eaten. The tomato and beef soup has the advantages of convenient preparation, easy making, freshness without greasiness, high nutrition values, suiting of personnel tastes, safety and health.

The present invention relates to a production method of sweet potato shrimp pieces. The method mainly takes the following production steps: (1) using the following raw materials: cooked sweet potatoes 50-70%, minced shrimp meat 8-15%, cassava starch 4-16%, corn starch 8-38% and table salt 0.9%, stirring and mixing the raw materials evenly with the addition of water, and repeatedly pressing the mixture into soft dough; (2) spreading massive dough to a thickness of 2-3 cm dough lumps, high temperature steaming the dough lumps until the dough lumps are cooked, and air-drying the cooked dough lumps to form harden dough; (3) cutting the harden dough into small pieces to from dough pieces with a thickness of 0.2-0.3 cm and a width of 1-1.5 cm; (4) frying the dough pieces in a pan with vegetable oil with a temperature of 180-250 DEG C until the dough pieces are puffed, and draining the oil of the puffed sweet potato shrimp pieces, thereby obtaining the delicious sweet potato shrimp pieces; and (5) immediately packaging the oil drained crispy shrimp pieces with damp-proof sealing bags in order to make the shrimp pieces damp-proof and mildew-proof and capable of keeping crunchy and delicious.

The invention belongs to the technical field of food processing and discloses seafood beef basic seasoning soup. The seasoning soup is prepared by taking spotted crabs, dried prawns, dried mussel meat, dried squids, dried scallops, old hens, pig feet, lean ham, beef bones, beef tenderloin and lean chicken breast meat as main materials and boiling. According to the seafood beef basic seasoning soup, the materials are strictly selected and formula matching is scientific and reasonable; requirements on the aspects of nutrients, flavor, color and luster and the like are considered and the process is simple; prepared seafood beef has a rich flavor, is delicious and palatable, has a long aftertaste and has rich nutrient values; the requirements on tastes of different regions can be met, and the development and requirements of a modern catering industry can be met; in the aspect of a process, boiling soup organically combined with steaming in a container and the soup has is more delicious.

The invention discloses a formula of seafood dried scallop sauce and a preparation technology of the seafood dried scallop sauce. The formula is prepared from the following raw materials in percentageby weight: 47 to 48 percent of dried scallops, 16 to 17 percent of small shrimps, 14 to 15 percent of silver anchovy, 6 to 8 percent of fermented soya beans, 2 to 5 percent of dried turnip, 2 percentof garlic, 2 to 10 percent of chilli and 4 to 8 percent of a mixture of edible oil and sodium glutamate. The method is simple and convenient, nutrition of the dried scallops and the small shrimps isreserved, the taste is good, and a new product is provided for deep development of the dried scallops; through the dried scallop sauce which can be directly eaten and can also be used as seasoning sauce, a healthcare effect of precious food materials is highlighted, and the flavor of aquatic products is also improved.

The invention relates to the field of processing food, in particular relates to hotpot seasoning bags with a seafood coconut flavor and a preparation method thereof. The hotpot seasoning bags consist of a basic soup material, a hotpot sauce material and a soup dried product, wherein the basic soup material is prepared from the following components: coconut juice, seabed coconuts, old hen meat, prawns, crab meat, gingers, garlic, white peppers and salts; the hotpot sauce material is prepared from the following components: rapeseed oil, dried scallops, the crab meat, shrimp meat, onions, the salts, gourmet powder, chicken essence, white sugar, Baijiu (Chinese alcohol) and oyster sauce; the soup dried product is prepared from the following components: dried crab legs, dried prawns and the seabed coconuts. A hotpot tastes freshly and has balanced nutrition, meets the requirement of modern people, and is safe and sanitary. Seafood and tropical coconuts are blended with the hotpot, and portable seasoning bags are prepared. The seasoning bags disclosed by the invention have the advantages that materials are strictly selected, the proportioning of a formula is scientific and reasonable, requirements on all aspects such as nutrition, tastes, and color and lustre can be met, the process is exquisite, the flavor is intense, the mouthfeel is palatable, and requirements on tastes in different areas can be met.

A three-delicacy hot-pot dipping sauce is prepared from raw materials in parts by weight as follows: 9-20 parts of Wangshouyi thirteen-spices, 13-24 parts of a sweet sauce, 20-40 parts of water, 20-45 parts of scylla serrate muddy flesh, 12-16 parts of garlic, 25-30 parts of fresh pork, 9-13 parts of scallions, 13-27 parts of fresh ginger, 5-15 parts of sugar, 12-24 parts of pepper powder, 13-33 parts of a chili sauce, 6-12 parts of yellow wine, 8-14 parts of fennel, 6-24 parts of pepper, 24-26 parts of dried and shelled shrimps and 15-30 parts of soybean oil. The dipping sauce has the benefits as follows: the three-delicacy hot-pot dipping sauce tastes good, can enhance the flavor of food and is free of ingredients harmful to human bodies.

The invention discloses a throat-moistening seasoning and a preparation method thereof. The throat-moistening seasoning is characterized by comprising the following raw materials in parts by weight: 85-90 parts of yellow croakers, 7-8 parts of honey, 10-11 parts of solanum tuberdsm, 8-9 parts of dried scallop, 7-8 parts of crucian roes, 30-35 parts of hawthorn juice, 10-11 parts of kidney beans, 7-8 parts of small shrimp, 4-5 parts of pea flour, 5-6 parts of bovine bone marrow powder, 18-20 parts of fresh ginger, 20-22 parts of lemon peel, 9-10 parts of oilseed rape, 110-120 parts of colza oil, 2-3 parts of honeysuckle, 4-5 parts of Chinese olive, 3-4 parts of glycyrrhiza uralensis, 4-5 parts of fructus momordicae, 2-3 parts of knotteflower phyla herb, 3-4 parts of fimbristylis dichotoma and 8-9 parts of a nutrition additive. The yellow croakers are added, so that the throat-moistening seasoning is delicious; the yellow croakers are filled with juice in the enterocoelia before being baked, so that the meat of the yellow croakers is kept fresh and tender after the yellow croakers are baked; ingredients of Chinese medicinal herbs contained in the throat-moistening seasoning can be used for moistening the throat; added hawthorn juice and lemon peel enable the throat-moistening seasoning to be sour and sweet in taste. In addition, the nutrition additive is capable of relieving the grease of the seasoning, thereby preventing high heat of the seasoning from increasing the fat.

The invention discloses a vacuum microwave freeze-drying method for producing freeze-dried prawn meat. The method comprises the following steps: washing, removing the heads, the skin and the internal organs, boiling with salt, removing the salt, drying in vacuum and microwave to remove 40-50% of moisture, subsequently freezing, drying in vacuum, and packaging to obtain a finished product. The method for producing the freeze-dried prawn meat, which is disclosed by the invention, is low in production cost and energy-saving, and the finished product well maintains the original color, the shape and the nutrition of prawn meat, and is good in reconstitution property, good in taste and convenient to soak and eat.

The invention provides a method for making fried peeled prawns into commercial snacks. The method comprises the following making working procedures: step one, mixing a small quantity of table salt into fresh aquatic prawns, and salting for half hour so as to reach proper salt taste; step two, exposing the salted tasty prawns to the sun or rapidly drying the salted tasty prawns till the whole bodies of the salted tasty prawns become hard; step three, peeling all shells of the dried prawns so as to obtain the peeled prawns for later use; step four, using peanut oil mixed with a small quantity of sesame oil as oil in a frying pan; step five, pouring the peeled prawns and a small quantity of garlic bulbs into the frying pan, frying for 15 minutes, then fishing out peeled prawns and draining off oil; step six, subpackaging the dried peeled prawns into sterilized plastic food packaging bags, each of which contains 20g of peeled prawns; step seven, pouring a small quantity of sesame oil into the plastic food packaging bags so as to fill gaps between the peeled prawns; step eight, pressing so as to squeeze out all air in the plastic food packaging bags, and sealing openings by using a thermoplastic sealing machine.

The invention belongs to the technical field of food processing and discloses a pungent and spicy seafood marinade and a preparation method thereof. The pungent and spicy seafood marinade is prepared by boiling main ingredients, spices, seasoning and coloring materials. The main ingredients include: dried prawns, spotted sea crabs, dried oysters, dried scallops, pork caudal vertebrae, chicken claws and dried cuttlefish. The spices include saruma henryi. The seasoning includes pungent and spicy condiments. According to the invention, ingredient selection is strict and ingredient proportioning is scientific and reasonable; the requirements of each aspect of nutrients, taste, color and luster are satisfied; and a production process is simple and brief. The prepared seafood marinade has the characteristics of a strong flavor, a fresh and palatable taste and a long aftertaste, has rich nutritional value and meets the taste demands of different regions. In terms of the process, paying attention to heat control and a combination of the spices increases the delicious taste of marinated dishes.

The invention relates to the field of food processing, in particular to a sturgeon sauce and a preparation method thereof, the sturgeon sauce comprises the following raw materials in parts by weight:sturgeon meat; rapeseed oil; peanut; mushroom; onion; Capsicum frutescens; sesame oil; soybean; garlic; ginger; sesame; dried shrimp; white granulated sugar; dried tangerine peel fermented soya bean;dried chili skin; Chinese prickly ash; soy sauce; dark soy sauce; vinegar; oyster sauce; anise; cinnamon; myrcia; caraway; starch; salt; fermented soya bean; wet fungus; preservative; and cooking wine. The preparation method has the advantages of simple preparation method, easy operation and low cost, and the prepared sturgeon sauce has unique flavor, smooth taste and rich nutrition, and is convenient for people of all ages to eat.

The invention discloses a dried peeled shrimp vacuum packaging device for aquatic product processing. The device comprises a base, a vacuum pump, a transportation box, a material outlet and a hot sealing block; the transportation box is arranged at the top of the base; the bottom end of the transportation box is fixedly connected with the top of the base; a material delivering box is fixed at thetop of the transportation box; the vacuum pump is arranged at the top of the base below the material delivering box; the bottom end of the vacuum pump is fixedly connected with the top of the base; adust removing box is arranged at the top of the transportation box above the vacuum pump; an exhaust fan is arranged inside the dust removing box; the inner wall of the exhaust fan is fixedly connected with the dust removing box; a packaging box body is arranged at the top of the base on the side of the transportation box; and the material outlet is formed in the inside of the packaging box body.According to the dried peeled shrimp vacuum packaging device for aquatic product processing, rapid and stable vacuum packaging of dried peeled shrimps by the vacuum packaging device is realized, dustand impurities are prevented from entering a packed dried peeled shrimp box, and the working efficiency of the vacuum packaging device is improved.

The invention relates to the technical field of crucian carp breeding feeds, in particular to a making method of a crucian carp larva fish feed. The making method is characterized by comprising the following steps of: (1) uniformly mixing and stirring bean meal, dried potato powder, pomegranate flower powder, dried prawn powder, red yeast powder, dicalcium phosphate, sodium chloride and trace elements so as to obtain a mixture, and crushing the mixture to obtain powder; (2) puffing the powder; (3) crushing earthworms, carrots, garlic, fly larvas, cucumbers, pumpkins and pork livers and stirring the crushed earthworms, the crushed carrots, the crushed garlic, the crushed fly larvas, the crushed cucumbers, the crushed pumpkins and the crushed pork livers to obtain pasty materials; (4) putting the mixture obtained in the step (3) in a drying machine, and drying the mixture; (5) stirring and mixing the cooled mixture obtained in the step (4) and the mixture obtained by puffing in the step (2), and then performing sterilization treatment; and (6) uniformly mixing the mixture obtained in the step (5), eggs, lemon juice, castor oil and additives so as to obtain a new mixture, and putting the new mixture to a pelleting machine to be pelleted, so as to obtain the crucian carp larva fish feed. The crucian carp larva fish feed disclosed by the invention is easy to absorb, and the growth speed of crucian carp larva fishes is high.

The invention provides flavored spicy strips. The flavored spicy strips consist of the following raw materials in parts by weight of 50-70 parts of wheat flour, 20-30 parts of longan powder, 10-30 parts of rhizoma polygonati odorati powder, 5-9 parts of Chinese jujube powder, 8-12 parts of gordon euryale seed powder, 2-3 parts of apple seed oil, 10-14 parts of dried prawns, 2-5 parts of perilla leaves, 2 4 parts of pod peppers, 1-2 parts of mustard, 1-2 parts of licorice roots, 3-7 parts of villous amomum fruits, 1-2 parts of table salt, 0.5-1 part of pepper powder and 2-4 parts of vegetable oil. The flavored spicy strips are rich in components, high in nutrient value, and unique in flavor, and are welcomed by consumers.

The invention discloses red bean, shelled shrimp and purple glutinous rice cakes and a preparation method thereof. The red bean, shelled shrimp and purple glutinous rice cakes are characterized by consisting of the following raw materials in parts by weight: 300-350 parts of purple glutinous rice, 50-55 parts of defatted soybean protein, 300-350 parts of glutinous rice, 100-120 parts of rice wine, 10-12 parts of yellow chrysanthemum polysaccharide, 7-8 parts of herba asari, 1-1.2 parts of stir-baked olibanum, 3-3.5 parts of Chinese angelica root-tips, 5-6 parts of semen cuscutae, 30-35 parts of red beans, 15-18 parts of shelled shrimps, 25-30 parts of cooking wine, 10-12 parts of curry powder, 300-350 parts of ox bones and 10-12 parts of ginger slices. According to the red bean, shelled shrimp and purple glutinous rice cakes disclosed by the invention, the effective components of the red bean, shelled shrimp and purple glutinous rice cakes have the health-care effects of removing heat, dispelling cold, resisting bacteria, alleviating a pain, nourishing blood, enhancing immunity, improving eyesight, tonifying the kidney and the like.

The invention provides a shrimp curve blanking hopper which comprises a tubular blanking pipe hopper, the blanking pipe hopper is composed of a plurality of unit pipe sections from top to bottom, thewhole section outline of a pipe cavity is round and gradually decreases from top to bottom, the upper end of the blanking pipe hopper is connected with a discharging port of a stock bin through an upper port of a transition pipe section with a round lower port, an upper port of the transition pipe section is consistent with the discharging port of the stock bin in outline, and a pipe core of the blanking pipe hopper located at the upper part of a gate valve and / or a pipe core of the transition pipe section is deviated in the direction away from a core of the discharging port from top to bottom. Therefore, the formed blanking pipe hopper is integrally in a shrimp curve shape; the pipe core of the blanking pipe hopper and / or the pipe core of the transition pipe section are / is deviated from top to bottom in the direction away from the core of the discharging port, so that the position of the discharging port in the lower end of the blanking pipe hopper can be guided to the position wherea coal feeder is located, and the requirement for the space between the blanking pipe hopper and installed and fixed coal mills is met.

The invention discloses a fruit juice prawn, selecting 8-15 prawns, 250-400 g of chicken breast, 100-250 g of almonds, 1-2 bottles of confiture, 5-15 g of ketchup, 1-3 g of monosodium glutamate, 2-5 g of white sugar, 1-3 g of refined salt, 45-60 g of cooking oil, 4-8 g of cooking wine, 5-8 g of ginger powder and 10-30 g of water starch. When cooking, prawns are removed beards, legs and sand lines and washed at first. Then prawns are cut from the backs of the prawns and cut crosswise on the prawn meat. The chicken breast is minced, added with cooking wine, ginger powder, refined salt, monosodium glutamate and white sugar and stirred uniformly. The cooked minced chicken is stuffed in prawn meat and smeared evenly. The almonds are inserted in minced chicken in turn in a downward almond tip mode and dragon-squama-like prawn blanks are obtained. The prawn blanks are steamed for 8-10 min to be cooked. A pan is heated, ginger powder is added, well-blended ketchup and confiture are added, water starch is poured when extract is bright and confiture is poured on the prawn blanks after stirring uniformly.

The invention provides a soup base having seafood flavor, for snail noodles, and a making technology of the soup base. The soup base comprises the following components in parts by weight: 55-65 partsof snail meat, 8-10 parts of star aniseeds, 10-20 parts of fresh ginger, 8-10 parts of Chinese prickly ash, 10-20 parts of dry red peppers, 8-10 parts of fennel fruits, 3-5 parts of crab claws, 8-12 parts of crab shells, 1-3 parts of shelled shrimps, 3-5 parts of oyster meat, 4-6 parts of shrimp meat, 3-5 parts of laver, 8-10 parts of edible salt, 0.1-0.2 part of seafood essence, 4-8 parts of an oyster sauce, 6-8 parts of cooking wine and 200-400 parts of water. According to the soup base having seafood flavor, for snail noodles, provided by the invention, under the premise that the original mouth feel of the soup base for snail noodles is not influenced, various seafoods are added, so that the soup base for the snail noodles has seafood flavor, is fresh and delicious in flavor and is better in mouth feel than like products in markets.

The invention provides a bubble removing device in a small shrimp culture pond, belongs to the technical field of small shrimp culture, and aims to solve the problem of low efficiency of manually fishing bubbles in the culture pond by workers. The bubble removing device comprises a foam flow guiding mechanism, the foam flow guiding mechanism is connected to the front end of a walking mechanism andis in transmission connection with the walking mechanism, a pushing mechanism is further slidably mounted at the rear end of the walking mechanism, and a collecting mechanism is further rotatably connected to the top of the rear side of the walking mechanism. By forward pushing a push handle to allow a rack to drive a rope winding gear to rotate to pull a steel wire pull rope to wind, the front end of a collecting mechanism is pulled to incline downwards, after a front baffle is in contact with a push plate, walking wheels are pushed to walk forwards, a flow guide shaft is driven by a chain to rotate, foam on the front side of a flow guide wheel is pushed into a collecting net through the flow guide wheel, after the push handle is loosened, a tension spring drives the pushing mechanism tomove backwards, the rope winding gear rotates reversely, the steel wire pull rope is loosened, and meanwhile an ejection spring drives the front end of an ejection rod collecting mechanism to eject,so that the foam is poured into a collecting bag.

A making method of colorful and multi-flavor rice dumplings, zongzi, steamed stuffed buns, dumplings and pastries belongs to the technical field of food, and is characterized in that polished round-grained rice and glutinous rice are soaked in a soaking solution, and raw materials are added to rice flour for making the rice dumplings and the pastries, flour for making the dumplings and rice for making the zongzi to change colors. The soaking liquid and raw materials for changing colors comprise but are not limited to jam, sugared sweet-scented osmanthus, sugared sesame, red bean paste and mung bean paste prepared from honey, chocolate, matcha, stigma croci, dendrobium officinale and the like as raw materials; comprise but not limited to fresh meat, ham, preserved meat, dried small shrimps, fresh shrimp meat, fresh minced shrimps, fresh minced fillet, fresh crab spawn, salted fish and the like, and a combination of celery, caraway, shiitake mushrooms, agaric, fresh bamboo shoots, Chinese cabbages, radishes, carrots, edible mushrooms, salted vegetables, bean products and meat. The method has the beneficial effects that the method can meet the requirements of audiences on colors and tastes of sweet soup balls, rice dumplings, steamed stuffed buns, dumplings, Qingming Chongming balls, steamed sponge cakes, Chongyang cakes and the like, and is also suitable for making eight-treasure rice pudding, eight-treasure porridge, moon cakes and the like.