347 results about "Egg albumen" patented technology

The invention provides a minced fish food formed by compounding vegetable crops with minced fish and a processing method thereof. The method for preparing the minced fish food comprises the following steps: adding soy isolation protein, starch, egg white, humectants, vegetable crops and coarse cereals, condiment and ice water; cutting, mixing, and forming; wrapping the formed minced fish food with bread crumbs, and quickly freezing to obtain minced fish cakes, or executing the gelation for the formed minced fish, then heating, later cooling, and quickly freezing to obtain minced fish product. The minced fish food comprises the following components by weight in percent: 30-60% of the minced fish, 1-10% of the soy isolation protein, 1-10% of the starch, 2-25% of the egg white, 0.1-0.4% of the humectants, 10-50% of the vegetable crops and the coarse cereals, 1-8% of the condiment and 5-35% of the ice water. The invention adopts the minced fish as the raw material and adds the vegetable crops and the dry fruit to prepare a composite minced fish food. The minced fish food has rich nutrition and good flavor and taste.

The invention discloses nourishing life-prolonging noodles which consist of the following components in parts by mass: 85-97 parts of basic powder, 2-11 parts of health powder, 0.2-0.4 part of enhancement powder and 0.2-6 parts of nutritional powder, wherein the basic powder is one or a combination of more of wheat powder, oat powder, buckwheat flour, purple sweet potato powder, soybean meal, black bean meal, black rice powder, sesame powder, red rice powder and red small bean powder; the health powder consists of corn stigma powder, konjak powder, hericium erinaceus powder, lily powder, sealwort powder, arrowroot, polygonatum odoratum powder and medlar powder; the enhancement powder is peanut protein powder or egg albumen powder; the nutritional powder is one or more of tomato powder or juice, carrot powder or juice, pumpkin powder or juice, strawberry powder or juice, orange powder or juice, hami melon powder or juice, yaw powder, castanea mollissina powder, walnut powder and lotus seed powder. The nourishing life-prolonging noodles supply comprehensive nutritional components; if people eat the product for a long time, the effects of delaying aging, stimulating the appetite, purging the gut, reducing the three highs, tonifying qi, benefiting the kidney, beautifying, resisting cancers and the like are achieved.

A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.

The invention discloses a method for preparing high-foamability egg albumen powder by efficiently desalting salted egg albumen, which comprises the following steps of: mixing the salted egg albumen with water, adjusting the pH value of the mixed liquid to 2.5 to 4.0, heating the mixed liquid, adjusting the pH value of the heated liquid to 5.6 to 7.5, and filtering the heated liquid to obtain precipitate; mixing the precipitate with the water, performing homogenization, filtering to obtain the precipitate, and repeating the step once; mixing the obtained precipitate with the water, adding protease to perform enzymolysis, heating the mixed solution for 15 to 30 minutes at the temperature of between 95 and 100 DEG C when the hydrolyzing degree reaches 3 to 6 percent and inactivating the enzyme to end the enzymolysis reaction and obtain enzymolysis liquid; uniformly mixing the enzymolysis liquid with carboxymethyl cellulose (CMC) and spraying and drying to obtain the high-foamability egg albumen powder. The method has the advantages that: the conditions are mild; the protein recovery rate reaches 85 to 90 percent; and the salted egg albumen powder after the desalination has high foamability and no saline and bitter tastes.

The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk and egg white compositions, for consumption. The compositions simulate sensorily an animal-derived egg, such as a chicken egg, and may have the same protein and vitamin content.

The invention relates to a chicken feed, in particular to an egg chicken feed. The egg chicken feed comprises the following components: an animal protein source, a plant protein source, mineral matters, vitamin additives, corn protein powder, corn distillers dried grains with soluble (DDGS), a lutein additive, a cantha additive and a coloring synergist. By feeding the egg chicken feed of the invention, egg yolk becomes yellower and redder, egg white becomes thicker, eggs have good color and pure flavor, and the color of eggs is difficult to fade; the eggs are superior to local eggs of chickens fed by natural feed; meanwhile, carotene physiological activator content of the egg yolk is higher and the preservation time of the eggs is longer.

The invention discloses double-antibody sandwich ELISA (enzyme linked immunosorbent assay) kit used for detecting an avian leukosis group specific antigen. The kit comprises an enzyme plate coated by a monoclonal antibody which is secreted by a hybridoma cell strain the preservation serial number of which is CGMCC (china general microbiological culture collection center) No.5961. The invention also discloses a double-antibody sandwich ELISA method which is established by utilizing the monoclonal antibody and is capable of rapidly and effectively detecting an ALV (avian leukosis virus). In the double-antibody sandwich ELISA method, the monoclonal antibody prepared by pronucleus expressive HLJ09mdj-1p27 albumen is utilized as a peridium antibody, and antibodies prepared by p27 are utilized as a detection antibody. According to the invention, the minimum detection amount of the p27 is 1.25 ng / ml, the method is not reacted with the common virus of birds, and the specificity is good. The method is utilized to detect egg white and an anus swab sample, and the coincidence rate is respectively 96.5% and 88.9% compared with a PCR (polymerase chain reaction) method; and the result proves that the method has the advantages of convenience, celerity, differentia, sensitivity and the like, and is useful for the detection and population purification of the ALV.

The invention relates to a food processing method, in particular to a pickling method of multi-flavor marinated eggs, which comprises the following steps: firstly, placing fresh eggs into a pickling salt solution after pretreatment; then, placing the pickling salt solution with the fresh eggs into a sealed container; introducing pulse pressure to the inside of the container at the normal temperature, wherein one pulse period of the pulse pressure is between 5 and 20 minutes, the ratio of the high pressure maintaining time to the low pressure maintaining time of the pulse pressure is 1 / 2, the time for raising the low pressure to the high pressure in one pulse period is 35 to 50 seconds, and the time for relieving the high pressure to the low pressure is 5 to 30 min; carrying out sampling verification on the picked marinated eggs; carrying out post maturation treatment; and steaming or boiling the marinated eggs after the post maturation to obtain finished products. The marinated eggs prepared by the invention have the advantages that the salinity of egg white and egg yolk are moderate, the appearance of the egg cases is good, the mouth feeling of the marinated eggs is good, in addition, the processing time of the finished eggs is short, and the storage period is long.

An expanded extruded high protein product comprising an extrudate of a composition comprising about 10-50% by dry weight of egg white and about 50-90% by dry weight of an edible starch, wherein the product has a moisture content of less than 8%, a protein content of at least 10%, and a density of less than 100 grams per liter.

The invention discloses a preparation method of egg albumen powder with a great instant property and no bitter or fishy smells, which solves the problems of bad instant property, bitter smell or fishy smell, and bad organoleptic quality of egg albumen powder in the market at present. According to the preparation method, enzymolysis treatment is performed on egg albumen protein by a compound protease (including Alcalase, neutral protease and flavourzyme) and cooperates with a two-stage enzymolysis method, the use amount of the compound protease is less than the use amount of any one protease in the compound protease during independent use, the physicochemical indexes of instant property, taste and the like of the egg albumen powder obtained via the enzymolysis are greatly improved, and unexpected technical effects are obtained; the proportioning ratio of Alcalase to neutral protease to flavourzyme in the compound protease is determined to be 1: 2: 1, and via the proportioning, the instant property and dissolution stability of the egg albumen powder are remarkably improved; and high-speed short-time superfine treatment is combined, so that the effects are better.

A multifunctional gold egg steamer comprises a base, wherein a housing is arranged on the edge of the base; a heating device located on the inner side of the housing is arranged on the base; a reducer motor is arranged in the middle of the base; a power output end of the reducer motor is connected with a shaking mechanism; and a dismountable egg loading mechanism is arranged on the shaking mechanism. The steamer is unique in design, compact in structure, high in automation degree and high in egg steaming efficiency, greatly reduces the unsuccessful labor intensity during manual egg shaking, particularly meets fast-paced living needs of office workers, is a brand-new small home appliance capable of mixing egg white and yolk of an egg uniformly and steaming the egg automatically, gives consideration to an ordinary steaming task, and is multifunctional, strong in practicability and easy to popularize and apply.

The invention discloses a processing method of a tujia salt-preserved egg, belonging to the technical field of processing of poultry and eggs. A plurality of Chinese herbal medicines such as cinnamon, artemisinin, clove and the like are added into early flavoring liquid, and cooked together with salt; then quick lime is brewed; the flavored flavoring liquid not only has tujia characteristics, but also can be rapidly immersed into yolk; the egg is coated by seasoning mud after being carefully preserved and maintained while the seasoning mud is prepared by adding yellow mud, soda and quick lime after being cooked by quality spices with tujia characteristics, such as radix curcumae longae, rhizoma acori graminei, and elecampane; the egg white has preserved eggs taste after being carefully maintained; the salt-preserved egg is obtained by cleaning and steaming; the yolk of the prepared salt-preserved egg is a golden sand core, and is sandy, crisp, fragrant and sticky to eat; the egg white is turquoise preserved egg gel, is glittering and translucent, transparent, and elastic, has strong mellow, and leads a person to feel endless aftertastes; and one salt-preserved egg has two tastes. Compared with the existing salt-preserved egg, the processing method has the advantages that the quality guarantee period is greatly prolonged; and the salt-preserved egg can be stored for 6 months at normal temperature, and does not deteriorate.

The invention relates to health-care ass meat food and the field of health-care ass meat balls, in particular to a health-care ass meat ball which can prevent and cure hyperlipemia. The health-care ass meat ball is characterized by comprising the following raw materials, by weight part, of 100 parts of ass meat, 2-5 parts of salt, 3-6 parts of sugar, 5-10 parts of egg white, 0.1-0.2 part of sodium bicarbonate, 0.5 part of ground pepper, 15-25 parts of starch and 10-25 parts of pimpinella diversifolia traditional Chinese medicine micro powder. The pimpinella diversifolia traditional Chinese medicine micro powder is manufactured by pimpinella diversifolia, honeysuckle, kapok and Chinese yam according to the weight part ratio of 10:5-8:5-8:5-10. The pimpinella diversifolia traditional Chinese medicine micro powder is fresh, sweet and mellow in taste, so that the taste of the ass meat ball is improved, and the health care function of the ass meat ball is acheived. The honeysuckle, the Chinese yam and the like are used for conditioning the balance of the heart, the liver, the spleen, the lungs and the kidneys of the human body, regulating Qi, strengthening the spleen, removing thirst, dispersing blood stasis and removing turbid. The pimpinella diversifolia is used for activating blood and promoting menstruation to achieve the purpose of reducing blood fat. The ass meat ball is suitable for preventing and curing hyperlipemia and can achieve auxiliary food health care.

The invention provides a processing method of rose-shrimp meat pie. The processing method comprises the following steps: washing fresh water chestnuts, removing peels and pedicels, cutting into pieces and placing in a dish for later use; washing shrimp meat and pork, mincing, flavoring with cooking wine, refined salt, monosodium glutamate, shallot and ginger juice, adding water chestnut pieces and dry starch, stirring thoroughly, adding egg white and stirring thoroughly for later use; beating egg yolk, slowly pouring to an oiled cooker, steaming in a steamer until well-cooked, naturally cooling, and dicing; mincing ham for later use; squeezing minced meat to obtain meat balls, coating with diced yolk, pressing in pie shape, placing in a dish, placing minced ham in the middle part of each pie, steaming over moderate fire for about 5 to 7 minutes, and removing from the fire and ready for serving. The rose-shrimp meat pie has gold color, good appearance, tender, soft and crisp taste and rich nutrition; is easy to be absorbed and ingested; and is particularly suitable for the elderly and infants.

The invention discloses a preparation method of an instant canned edible bird's nest soup. The method comprises the following steps of S1, soaking, wherein high-quality edible bird's nests are placedin pure water and soaked for 2-8 hours at 10 DEG C or below, after soaking, filtration is conducted, and soaking water is refrigerated for standby use; S2, feather picking-out, wherein swallow feathers in the soaked edible bird's nests are manually picked out, and the soaked edible bird's nests are obtained; S3, canning, wherein the soaked edible bird's nests with the certain weight are weighed and added into rock candy water, cap screwing and vacuum sealing are conducted, and semi-finished edible bird's nest soup products are obtained; S4, sterilization, wherein primary sterilization is conducted, that is, firstly, a sterilization cooker is heated to 70-80 DEG C, and then the semi-finished edible bird's nest soup products are put in the sterilization cooker for being cooked for 15-45 minutes; secondary sterilization is conducted, that is, after cooking, the temperature is increased to 121 DEG C, after sterilization is conducted for 3-10 minutes, the semi-finished products are cooled and fished out, and the instant canned edible bird's nest soup is obtained. According to the method, separate sterilization is conducted twice, by adopting the sterilization mode, the possibility of melting of the edible bird's nests in water is reduced, and therefore addition of food additives is reduced, the instant canned edible bird's nest soup presents an original egg white taste of the ediblebird's nests, and the greener, more environmentally friendly and more economical purpose is achieved.

The invention relates to the foodstuff field, in particular to a nutrient egg powder. The nutrient egg powder consists of raw materials with the weight portions as follows: 100 portions of whole egg powder, whole yolk egg powder or whole egg white egg powder, 10 to 30 portions of milk powder, 10 to 20 portions of fruit and vegetable, 0.1 to 0.5 portion of vitamin B1, 0.1 to 0.5 portion of vitamin B2, 0.1 to 0.5 portion of vitamin E, 0.005 portion of vitamin D and 0.1 to 0.05 portion of calcium powder which are mixed. The whole egg powder is prepared by the steps as follows: a fresh egg is pasteurized and spray-dried or is fermented and dried for drying after removing a shell and is made into powdery solid granules. The whole yolk egg powder or the whole egg white egg powder is prepared by the steps as follows: the shell of the fresh egg is removed; the fresh egg is pasteurized; yolk and egg white are separated and are spray-dried and dried separately and are made into the powdery solid granules. The invention has the beneficial effects that the nutrient egg powder is easy for preserving and convenient for eating, the nutrient egg powder not only has the nutrient components of the fresh egg but also has other nutrient components and can be fit for the requirements of different people.

The invention relates to a production method of high protein mineral nutrient fresh rice flour. The high protein mineral nutrient fresh rice flour comprises the following components in parts by weight: 50 parts to 60 parts of rice flour, 15 parts to 20 parts of cornmeal, 10 parts to 15 parts of egg white and 0.001part to 0.002 part of microelement compound ingredients, wherein the microelement compound ingredients comprise the following components in parts by weight: 1.0 part to 1.2 parts of calcium, 40 parts to 42 parts of magnesium, 0.30 parts to 0.33 parts of zinc, 0.30 parts to 0.33 partsof lithium, 32 parts to 35 parts of sodium, 80 parts to 90 parts of potassium, 0.001 part to 0.002 part of strontium and 0.001 part to 0.002 part of selenium. Compared with the prior art, the nutrient healthy rice flour rich in excellent protein and multiple mineral nutrients, such as calcium, magnesium, zinc, lithium, sodium, potassium, strontium, selenium and the like, has the characteristics of uniform and straight appearance, no knots, no shreds, good elasticity, no burn, long quality guarantee period, comprehensive nutrient and convenience for eating. The quality guarantee period is as long as 5 days.

A chemical for preserving the salty yolk is proportionally prepared from edible salt, sodium alginate, disodium hydrogen phosphate and potassium sorbitate. A process for preserving the salty yolk includes such steps as proportionally mixing said chemical with water, immersing the fresh yolk in it at 5-35 deg.C for 24-72 hr, cold storage at -18 deg.C or baking at 40-50 deg.C for 3-4 hr, spraying a layer of antistaling agent and vacuum packing.

The invention discloses a production method of ice cream containing small brown-rice small wafers. By adopting small brown-rice small wafers produced by a double-screw extruder and adding ultrahigh-gel-degree egg albumen powder, the addition amount of the brown rice can be increased to 25 to 50 percent, the nutritional value of the ice cream can be significantly increased, and the taste, expansion rate and melting resistance of the ice cream are also ensured at the same time; and various raw materials for preparing the ice cream in the production method of the invention are bio-materials, and no chemical additive is added, so that the production method is healthy and environmentally friendly.

The invention relates to a dyeing and finishing method of cotton / milk egg albumen blending raschel fabric, and the method comprises first, processing fabric before dyeing, second, drying, steaming, washing and drying keffekilite, third, dyeing and printing the fabric, fourth, dyeing or steaming, washing, flexibly handing, stentering or drying print cloth. The invention chooses CN-type reactive dyes and micro-molecular high-performance scouring assistants, and a set of new technological method. The invention solves technical incompatibility of two fibers which are cotton and bovine albumin. The invention has the advantages of low production cost, little pollution, bright color and even dyeing, and excellent performance of bovine albumin fiber can keep invariant.

The invention refers to a cheese which is produced by once grinding a cheese and then reshaping the same. In the step of reshaping, it is possible to use, as a binder, dextran, starch (including processed starch), egg albumen, an egg albumen powder, gelatin, agar, thickening polysaccharides, casein, a processed cheese, a whey powder, a whey protein concentrate, a whey protein isolate, soybean protein, gluten or the like. Thus, it becomes possible to provide a cheese which smoothly melts in the mouth and has a favorable and less sticky texture using no or little molten salt. Also, it becomes possible to easily add a flavoring agent thereto.

The invention relates to a low-salt salted duck egg dynamic sousing salinity regulation and control method and belongs to the technical field of deep processing of animal products. The method comprises the steps as follows: firstly, dynamically sousing egg stuff in a high-salt sousing liquid for 2-3 hours by cooperating ultrasound with bubbles; secondly, continuously dynamically sousing the egg stuff in the high-slat sousing liquid under the condition of bubbling of a gas pump for 25-35 days; lastly, transferring the egg stuff to a low-salt sousing liquid for dynamic sousing under the condition of bubbling for 4.5-13.5 days, taking out the egg stuff from a tank, and cleaning, drying and packing the egg stuff to obtain the finished product. According to the invention, salt in the sousing liquid can be uniformly distributed by cooperating the ultrasound with the bubbles for dynamic souring; with the adoption of bubbling dynamic souring, the souring liquid and the egg stuff can be agitated, the salt more quickly infiltrates into egg whites and yolks from the sousing liquid, so as to shorten the processing cycle; the high-salt reverse infiltration of the egg whites can be achieved by adopting low-salt bubbling dynamic souring, the salinity of the egg whites of the finished product of the salted duck eggs is effectively lowered, and the moisture is improved, as a result, the product quality is improved, and a modern processing method for mass production of low-salt salted duck eggs is supplied.

The invention discloses a method of preparing a dried egg white, which is characterized in that, separating the egg white and the egg yolk with an egg separator, keeping the egg white separately in a processing vessel for use; dissolving 0.5 to 2 portions of agar powder, 0.1 to 0.5 portion of carrageenan and 0.1 to 0.5 portion of guar gum in 10 to 20 portions of distilled water by weight and stirring uniformly, and then pouring the mixture into 80 to 100 portions of egg white liquid which is already stirred uniformly, and stirring uniformly in a water bath at 70 to 80 DEG C; pouring the well-combined feed liquid into a non-stick mold, and boiling the feed liquid with vapor; preparing bittern according to the prescription, and heating to 80 to 90 DGR C, and then taking out the boiled cooked materials from the mold and putting into the bittern, marinating for 1 to 2 hours at 80 to 90 DGR C; taking out the marinated egg white, drying for 20 to 60 minutes at 55 to 65 DGR C; taking out the dried egg white, cutting into small pieces with different shapes and different sizes according to requirements, and bagging vacuum; giving the packed products a sterilization processing at a high temperature of 100 to 121 DGR C in a counter pressure for 10 to 60 minutes; cooling the sterilized products piecewise, wiping off the water on the surface of the packages, air drying further, labeling and printing code, boxing up, to be products.

The invention discloses an intelligent egg yolk-egg white separating device for agricultural use. The intelligent egg yolk-egg white separating device for the agricultural use comprises a separation fixing rack; a placing table is fixedly connected to the bottom of the inner chamber of the separation fixing rack; an egg white collecting box is placed on the upper surface of the placing table; roll bars are arranged at the top part of the separation fixing rack in an inclined way; steel bars are fixedly connected to the lower ends of the roll bars, and are located on the separation fixing rack; material outlets are arranged at one ends of the steel bars, wherein the ends are further away from the roll bars than the other ends; an egg yolk collecting box is placed right under the material outlets at one side of the separation fixing rack, wherein the side is closer to the separation fixing rack than the other side; baffles are fixedly connected under one ends of the roll bars, wherein the ends are further away from the roll bars, and the baffles are positioned in the inner chamber of the separation fixing rack; and a placement fixing rack is fixedly connected to the other side of the separation fixing rack. By arranging the roll bars, the intelligent egg yolk-egg white separating device is capable of ensuring downward rolling of the eggs; during rolling, the egg white flows through the gaps between the roll bars, so that the egg white flows into the egg white collecting box; moreover, the steel bars are arranged so as to slow down the rolling speed of the egg yolk, so that the egg white residues on the egg yolk are further separated.

The invention relates to fish balls with Chinese parsley and a making method thereof. The fish balls comprise the following raw materials in parts by weight: 38-45 parts of fresh fish meat, 10-20 parts of the Chinese parsley, 8-20 parts of starch, 1-3 parts of egg albumen, 0.2-0.5 part of fat pork, 0.8-1.8 parts of salt, 0.1-0.5 part of monosodium glutamate, 0.1-0.3 part of cooking wine and the balance of purified water. The making method has the advantages of low cost and simple process; and the fish balls produced by the making method have the advantages of good toughness, no odor and delicious taste, and are convenient to eat; therefore, the fish balls have good popularization value.

A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.

The invention discloses a preparation method of albumen antioxidant peptide. Egg albumen powder is used as main raw material, and the raw material is separated and purified through processes of thermal denaturation, enzymolysis,ultrafiltration, ion exchange, gel filtration, vacuum concentration and drying and the like to obtain the albumen antioxidant peptide with high activity. According to the invention, the albumen is subjected to enzymolysis with alkali protease, and albumen enzymolysis peptide with low molecular weight and high antioxidant activity is obtained through separation. In addition to reduction of antigenicity of albumen, improvement of functional characteristics and easiness for absorption, the product can also inhibit and eliminate free radicals as well as adjust and improve physiological functions, and can be applied to the research and development of medicines for preventing and treating chronic diseases. A new way for improving the additional value of the albumen, further processing eggs and application of eggs is developed, and the preparation method has wide market prospect.

The invention discloses a formula and a method for preparing auricularia-auricula sandwiched crisp fritter. The method comprises: screening auricularia auricula, cleaning, rewatering, performing homogenizing processing, and enabling auricularia auricula to form fragments; performing first enzymolysis and secondary enzymolysis on auricularia auricula fragments by using pectase, so as to obtain an auricularia auricula enzymolysis solution; adding a tomato seasoning powder, the auricularia auricula enzymolysis solution, albumen powder and water according to the formula, baking, coating baked fritter with a layer of egg white, then uniformly spreading puffed millet, covering puffed millets with another fritter sheet, so as to prepare the sandwiched crisp fritter, then performing compacting on the sandwiched crisp fritter, cooling to room temperature and packaging to obtain the finished product. The auricularia-auricula sandwiched crisp fritter has the function characteristics of auricularia-auricula polysaccharide, also has the nutritive peculiarity of albumen powder, is unique in flavor and sense, is crisp and tender in texture after baked, just melts in the mouth, is delicious and crisp, comprises various concentrated sugar, vitamins and mineral matters in auricularia auricula, is beneficial for growth of children, and is helpful to delay aging of the elderly.

The invention discloses a dumpling stuffed with sea mollusk, which is characterized in that the dumpling stuffed with sea mollusk is formed by dumpling wrapper and stuffing, wherein the stuffing is made from diced sea mollusk meat, mashed seafood, soup stock, seafood soup and seasoning. The making method comprises the following steps: mixing the diced sea mollusk meat and the mashed seafood, adding egg white, the soup stock and the seasoning to the mixture while stirring in the clockwise direction until the materials are made into paste, placing a right amount of paste sea mollusk stuffing in a dumpling wrapper and making into the dumpling. The invention provides a dumpling stuffed with sea fish, which uses diced sea mollusk meat as the main material, has fresh taste and abundant nutritive values and simultaneously does not have the stuffing broken in the boiling process.