83 results about "Healthy diet" patented technology

The utility model discloses an intelligent straw which is characterized in that an induction electrode is coated and attached in the pipe wall of a hollow pipe along the length direction of the hollow pipe to collect the data of the amount of liquid passing through the hollow pipe, the hollow pipe can be made of food-grade materials such as silica gel and food-grade plastics, and the intelligent straw has the function of digitizing drinking water. The system can transmit data to a mobile phone or a cloud end, carries out health analysis through the data, achieves recording reminding, affects healthy diet of young people from behaviors, serves as an intelligent terminal of the Internet of Things, builds a digital connection between a merchant and a user, and further optimizes customer services better.

The invention relates to a healthy diet index evaluation method and system based on a diabetic patient. The method comprises the steps that a multi-modal data set of a patient is obtained, the multi-modal data set comprises diet image data, continuous blood glucose monitoring data and medicine use parameters, and mixed food material component analysis processing is conducted on the diet image data to obtain layered nutrition quantification data; performing synergistic effect analysis according to the drug use parameters and the pharmacokinetic model to generate a nutrition absorption correction coefficient; performing time sequence alignment processing on the layered nutrition quantification data and the continuous blood glucose monitoring data, and establishing a blood glucose response prediction model; and generating a diet health assessment report according to the blood glucose response prediction model and the nutrition absorption correction coefficient. According to the method, through the synergistic effect of the multi-modal data, the blood glucose response prediction model and the drug absorption correction coefficient, the diet effect of the diabetic patient can be accurately evaluated, nutrient absorption is optimized, and the scientificity and individuation degree of diet health management of the diabetic patient are effectively improved.

The invention discloses a processing method for preparing salt-reduced instant fish sausages by adding salted egg white powder, and belongs to the technical field of deep processing of aquatic products and high-value utilization of poultry egg byproducts. The preparation method comprises the following steps: chopping minced fillet, adding salted egg white powder and ice water, mixing and chopping to obtain minced fillet sol, filling the minced fillet sol into a casing, and performing two-stage heating gelation, high-temperature sterilization and cooling to obtain the instant fish sausage which can be stored for a long time at normal temperature. The quality of the instant fish sausage is remarkably improved by utilizing the salt content and the gel performance of the salted egg white. The method disclosed by the invention not only realizes high-value utilization of the salted egg white, but also reduces the treatment cost of the salted egg processing byproducts. And the adopted process route is compatible with the traditional fish sausage production, does not need major equipment transformation, is easy to realize industrial popularization, is beneficial to the healthy, convenient and diversified development of minced fish products, and conforms to the concept of pursuing healthy diet of consumers.

The invention relates to the technical field of data analysis, and particularly discloses a personalized healthy diet scheme generation system based on artificial intelligence, which is based on a food nutritional ingredient knowledge base, determines daily intake nutritional ingredient data of a user according to recent diet records of the user, and combines personal health data input by the user to generate a personalized healthy diet scheme. The deep learning algorithm is further introduced to perform joint interaction analysis on the personal health data of the user and the daily intake nutritional ingredient data so as to predict the daily required nutritional ingredients of the user, and then the daily required nutritional ingredients of the user are predicted on the basis of the obtained daily required nutritional ingredient data of the user and in combination with the diet preference information of the user. And generating a personalized healthy diet scheme according with the diet preference and the nutritional requirement of the user by means of a large language model. In this way, the problem that nutritionist resources are scarce can be effectively solved, personalized customization of diet schemes is achieved, and then efficient and accurate healthy diet suggestions can be provided for large-scale crowds.

A system is provided.SOLUTION: This food management device is provided with a means for recognizing the kind, quantity and best-before date of food, a means for transmitting the recognized food data, a means for preserving the transmitted data and tracking the best-before date or preservation period, a means for generating a recipe based on the taste, physical condition, season, weather and economical conditions of a user, and a means for transmitting the generated recipe. The system includes a notification means, a means for confirming a deficient food material and automatically placing an order, a means for analyzing the nutrition balance of the user and generating advice for supporting healthy eating habits, a means for transmitting the generated advice, and a means for collecting the feedback of the user and updating data.SELECTED DRAWING: Figure 1

The invention relates to the technical field of food industry, in particular to low-GI fermented rice noodles and a preparation method thereof, and the preparation method comprises the following steps: (1) weighing raw materials: weighing 10-20% of coarse cereals and the balance of long-shaped rice, and mixing the coarse cereals and the long-shaped rice; (2) raw material fermentation: washing, adding water and 3% bacterial suspension, and sealing for fermentation; and (3) pulping: washing the fermented raw materials again, mixing the raw materials with water, pulping, pouring the pulp into a full-automatic rice noodle machine, extruding into rice noodles, cooling and aging at room temperature, sub-packaging in vacuum bags, and storing at 4 DEG C. The prepared fermented composite rice noodles have relatively high nutritional ingredients and antioxidant activity, the digestion characteristic is remarkably optimized, flavor substances are richer, particularly, the performance is excellent in the aspect of reducing the glycemic index, and compared with traditional rice noodles, the fermented composite rice noodles are more suitable for healthy diet requirements.

The present invention discloses pear powder added mochi and a preparation method thereof. The pear powder added mochi is prepared from the following raw materials in parts by weight: 4-6 parts of pear powder, 50-60 parts of premixed flour, 18-22 parts of milk, 10-12 parts of butter, 21-23 parts of egg liquid and 0.8-1.2 parts of sesame seeds. The pear powder is added into the mochi, so that natural dietary fibers, vitamins and minerals of fruits are successfully introduced into a traditional mochi system with high carbohydrates, the dietary fiber content of the product is greatly increased, and the mochi is a dessert and also can be used as a health-care food. The functional food has the potential of promoting intestinal tract movement, adsorbing cholesterol and regulating blood sugar and blood fat, and meets the pursuit of modern consumers for healthy diet.

The invention discloses a formula for pickling all medicinal and edible food materials together with plum, and relates to the technical field of food processing, and the formula comprises the following components: plum (grafted), high fructose corn syrup, white granulated sugar, edible salt, dried orange peel, lemon, citron, ginger, liquorice and five spice powder. The high fructose corn syrup, the dried orange peel, the lemon, the citron and the ginger are used for replacing essence and preservatives, so that the flavor of the dried orange peel plum or the fructus mume can be improved, meanwhile, the pollution risk of the essence or the preservatives in the food processing process is reduced, and the essence or the preservatives are prevented from going bad under the condition of high-temperature boiling in the plum pickling process; the purposes of reducing the addition of preservatives and pursuing healthy diet can be achieved, a certain treatment and health care function can be achieved, and adverse reactions caused by medicines can be avoided.

The invention discloses a healthy diet intelligent management system, which comprises an acquisition module used for acquiring basic data, body data and food material reserve data of a user, and a calculation module used for calculating basic metabolism of the user based on the basic data and the body data of the user; the recommendation module is used for regularly recommending daily nutrition indexes to the user and recommending a target diet of each meal every day to the user according to the basic metabolism and food material reserve data of the user; the target diet comprises a first diet suggestion and a second diet suggestion; the first diet suggestion package is used for recommending target food in the food material reserve data and the weight of each single food of the target food species according to the basic metabolism of the user and the nutrition required by the user; the second diet suggestion calculates the weight of each food of the target food species selected by the user according to the target food selected by the user from the food material reserve and the basic metabolism of the user, and takes the target food selected by the user and the weight as target diet recommendation.

The invention discloses a medicinal and edible weight-losing tea substitute formula as well as a preparation method and application thereof. According to the formula, spleen strengthening, dampness eliminating, digestion promoting and lipid lowering are taken as the core, Pu'er tea, Chinese yam, hawthorn, medicated leaven, white hyacinth bean, poria cocos, radix fici simplicissimae and barley malt are matched according to a specific proportion, and all the components synergistically play the roles of regulating the spleen and the stomach, eliminating damp evil and promoting fat metabolism. Wherein the Pu'er tea has the effects of inducing diuresis to reduce edema, the hawthorn has the effects of promoting digestion and relieving stasis, the poria cocos has the effects of clearing damp and promoting diuresis, and the Chinese yam and the white hyacinth bean have the effects of tonifying spleen and eliminating dampness. The preparation method comprises the following steps: cleaning the raw materials, drying at low temperature, crushing and sieving, mixing and sub-packaging, and preparing the portable tea bag. During application, 1-3 bags are brewed for drinking in different periods of time, and safe weight reduction can be realized in cooperation with healthy diet and sports. The formula is prepared from medicinal and edible components, has no side effect, is suitable for long-term conditioning of spleen deficiency and excessive dampness type obesity people, and has the advantages of scientificity, convenience and high efficiency.

The invention discloses a city restaurant health level prediction and evaluation method in the technical field of health evaluation, and the method comprises the steps: obtaining a multi-source data set of restaurants in a target region, and the multi-source data set comprises a space vector data set and a health label data set; and performing fusion processing on the multi-source data to obtain a fused data set. According to the method, multi-source data sets are fused, space information and health information of a restaurant are fully utilized, the comprehensiveness and accuracy of prediction and evaluation are improved, meanwhile, multi-dimensional health evaluation feature vectors are extracted based on semantic mining and image recognition, richer input information is provided for a prediction model, and the prediction efficiency is improved. According to the method, semantic similarity completion is performed on the to-be-predicted set, so that the problems of data missing and incompleteness are effectively solved, health level prediction of a whole region level can be completed under the condition that data input into the restaurant health level prediction model is insufficient, and a technical data basis is provided for further analyzing a regional diet environment and healthy diet fairness.

The invention discloses prebiotic soft fried dough twists and a making method thereof, and belongs to the technical field of food. The fried dough twist disclosed by the invention is prepared from the following raw materials in parts by mass: 132 to 169.5 parts of a dough base material, 5 to 6 parts of resistant dextrin, 7 to 9 parts of fructo-oligosaccharide microcapsules, 6 to 8 parts of isomaltitol, 1.5 to 2 parts of stachyose, 0.5 to 1.0 part of soybean lecithin and 0.01 to 0.03 part of vitamin E. The prebiotic retention rate is synergistically increased through microcapsule coating and a making process, the aging resistance of the fried dough twist is improved through synergistic moisturizing of resistant dextrin and fructo-oligosaccharide microcapsules, white granulated sugar is partially replaced by isomaltitol, stachyose and other sugar parts with low glycemic index, and the taste of the fried dough twist is improved. And the resistant dextrin with high dietary fiber content and the fructo-oligosaccharide prebiotics are matched, so that the product not only meets the sweet taste requirement, but also meets the healthy diet pursuit of modern consumers on low sugar, high fiber and high prebiotics.

The production process comprises the following steps: taking dry goods raw materials, and dividing the dry goods raw materials into a first type of raw materials and a second type of raw materials according to whether slag needs to be removed or not; the first-class raw materials and the second-class raw materials are put into different bin bodies of soaking treatment equipment respectively, so that the first-class raw materials and the second-class raw materials are separated for soaking treatment; respectively performing soaking treatment on the Jinhua ham and the Dakaiyuan ham; mixing the pre-treated dry raw materials, the Dakishan, the edible salt, the aromatic vinegar, the sesame paste and the white granulated sugar, and putting the mixture into high-pressure equipment to be pressed and cooked; then grinding and homogenizing in a colloid mill to obtain a basic sauce blank; transferring the obtained basic sauce blank into a boiling pot, adding yeast and the pretreated Jinhua ham, heating and stirring, and then adding water starch for thickening to obtain a finished product sauce; the mellow, full and layered flavor experience far better than that achieved by a single sauce is formed, the requirements of consumers are met, oil-based preparation is not needed, and the sauce conforms to healthy diet.

The invention discloses a preparation process of handle meat, which sequentially comprises the steps of roasting, cleaning, cutting, quick-freezing, cutting, blanching, degreasing, boiling and braising, at least collagen peptide is added in the braising step, and the addition amount of the collagen peptide is 0.1-10% of the mass of the meat. The collagen peptide has a water retention effect, so that the water retention property of the handmade meat can be improved, and the meat is fresher, tender and juicy; the collagen peptide is added, so that the meat tenderness and chewing elasticity are remarkably improved while the sauce flavor of traditional handle meat is maintained, meanwhile, the porous structure of the peptide fragment can adsorb part of free fat and reduce the greasy feeling, and the obtained handle meat is regular in shape, fat but not greasy, thin but not hard, rich in colloid, full in flavor and stable in quality. The food is especially suitable for consumers pursuing healthy diet.

The invention belongs to the field of food production, processing and utilization, and relates to a preparation method of special diced tomato for fried tomato eggs, a product of the preparation method and application of the product in the fried tomato eggs. The method comprises the following steps: by taking special processed tomatoes as raw materials, selecting varieties, checking and accepting the raw materials, cleaning, selecting, peeling, dicing, pre-sterilizing, blending juice, filling and sealing, and sterilizing in a water bath, thereby obtaining the special diced tomato can for the fried tomato eggs. According to the invention, completely naturally mature processed tomatoes are used, an advanced high-temperature steam skin scalding process is adopted, and the skin is ground and peeled by a rubber roller, so that the effects of fast peeling, complete tomato particles and reduced lycopene loss are achieved. The prepared tomato juice designed according to different formulas serves as base juice, diced materials and the prepared tomato juice are fully mixed and then subjected to low-temperature sterilization and filling, the whole process from raw material harvesting to finished product freshness locking is conducted for 6 hours, the high-quality, convenient and fast terminal food material is made, and the dual requirements of modern consumers for efficient cooking and healthy diet are precisely met.

The invention relates to the technical field of healthy diet, in particular to an intelligent proportioning and mixing system based on healthy diet. The invention discloses an intelligent proportioning and mixing system based on healthy diet. The intelligent proportioning and mixing system comprises a data processing module, a user interaction module, a food material storage and conveying module, an intelligent proportioning module, an intelligent mixing module and a communication module. The system has the beneficial effects that the data processing module comprehensively analyzes the health information of the user, and uses a professional nutrition proportioning algorithm to accurately calculate the food material dosage, so that the personalized nutrition requirements are met, and the accurate nutrition proportioning is realized; the intelligent mixing module optimizes a mixing mode according to food material characteristics by virtue of a plurality of mixing modes and real-time environmental parameter monitoring, so that the mouth feel and the nutrition absorption are improved; diversified operation of the user interaction module is combined with remote control of the communication module, and operation convenience is greatly improved.

The invention relates to the technical field of noodle making, and discloses a formula and making method of civil service handmade soda noodles, and the formula of the handmade soda noodles is made from the following raw materials by weight: 1000 g of flour; and 450 to 500 g of water. 130 to 150g of edible salt; 55 to 60 g of dietary alkali; 20 g of pumpkin powder; according to the formula and the preparation method of the manual soda noodles for the civil service, through combination of scientific raw material proportioning and a manual process of'three times of kneading and three times of waking ', sufficient formation and stable construction of a gluten network can be realized on the premise of not using large noodle pressing equipment and chemical additives, so that the production input cost is reduced, and the natural properties of the noodles are ensured; the noodles meet the healthy diet requirements of consumers, are excellent in toughness, not easy to break after being cooked, elastic and smooth in mouth feel and more fragrant when being chewed by alternately performing multiple kneading and fermenting, gradually stretching and optimizing a gluten network structure, and are matched with the unique fragrance of dietary alkali or highland barley, so that the integration of wheat fragrance and alkali fragrance is realized; the natural flavor is prevented from being covered by the additive, and the eating experience is improved.

The present invention relates to a radix codonopsis and fruit compounded drink and a preparation method thereof, and belongs to the technical field of drink processing, the radix codonopsis and fruit compounded drink comprises the following raw materials: 30% of radix codonopsis, 10% of fruit, 10% of a flavor regulator and 10% of a stabilizer. The fruit is selected from one or more of cherries, apples and crisp red plums, the use amount of the fruit is 60%, the flavor regulator comprises 2%-8% of natural honey and 0.05%-0.2% of citric acid, the stabilizer comprises 0.1%-0.5% of pectin, the fruit juice is added into the codonopsis pilosula juice, the natural sour and sweet flavor of the fruit effectively neutralizes and covers the inherent bitter taste of codonopsis pilosula, and the taste of the codonopsis pilosula is improved. Artificial essence, pigments and preservatives are not added in the whole preparation process, the pursuit of modern consumers for cleaning labels and healthy diet is met, and through process control and addition of optional stabilizers, the product is free of layering and precipitation in the shelf life and stable in quality.

The invention relates to the technical field of food processing, in particular to low-sugar jelly and a preparation method thereof, and the preparation method comprises the following steps: carrying out acidolysis treatment on pretreated passion fruit peel and extracting filtrate; boiling and concentrating the filtrate, adjusting the pH value of the concentrated solution to 9.0-11.0, and then degreasing in a constant-temperature water bath at the temperature of 10-25 DEG C for 1-3 hours to obtain a degreased solution; adding ethanol into the degreased solution for precipitation to obtain a precipitate, and cleaning and drying the precipitate to obtain low-methoxyl pectin; and uniformly stirring the low-methoxyl pectin, a calcium source, an acidulant and water to obtain the passion fruit low-sugar jelly. The raw materials are innovative, and waste is turned into wealth; according to the invention, high-ester pectin in passion fruit peel is successfully converted into low-ester pectin, the dependence of traditional jelly on high sugar degree is broken, and the product can be gelled under a sugar-free condition and accords with a healthy diet trend. The obtained jelly is moderate in gel strength and smooth in taste.

The invention belongs to the technical field of biological medicines, and particularly relates to a loquat and snow pear composition for moistening lung, relieving cough and reducing sputum and a preparation process thereof. According to the invention, refined sugar such as cane sugar, rock sugar, high fructose corn syrup and the like is not added additionally, and the fresh and sweet flavor brought by natural fructose of snow pears and loquats and the natural sweetness provided by tremella polysaccharide, lily and the like are fully utilized. The calorie and the glycemic index (GI value) of the product are remarkably reduced, and the low-sugar and sugar-free healthy diet trend of modern consumers is better met. The product is especially suitable for sugar-controlled crowds (such as diabetics), obese crowds, children for caries prevention and public consumers paying attention to health management, the applicable crowds of the product are expanded, and the health attribute is improved.

The invention provides a system for guiding healthy diet after image recognition, the system combines disease engine data to calculate a disease risk model, and then according to the disease treatment history in the big data server of the system and the information of a nutritional diet knowledge base, the system customizes a healthy diet plan for a user and pushes the healthy diet plan. And compared with the data of the nutrition diet knowledge base, the uploaded diet plan is used for correction, and the diet plan of the user is perfected. According to the invention, through the image recognition technology, the types of the diet main materials of the user in the preset period are recognized, measured, estimated, classified and sorted, and the personal health record of the user is synchronized, so that the recommended healthy diet list for the user is planned, the user diet image recognition can be carried out through the simple mobile terminal, and the user experience is improved. Operation is simple and reliable.

The invention discloses a sour orange and fingered citron compound fruit juice beverage and a preparation method thereof, and belongs to the field of fruit juice preparation. The compound fruit juice beverage is prepared from 10%-40% of lime liquid, 1%-5% of fingered citron juice, 5%-10% of a compound sweetening agent and the balance of water, wherein the sweetening agent is prepared by compounding erythritol and D-psicose according to the ratio of (30%-70%): (30%-70%). The preparation method comprises the following steps: cleaning and cutting the raw materials of the lime and the fingered citron, boiling and filtering the lime with peel to prepare lime liquid, juicing and filtering the fingered citron with peel to prepare fingered citron juice, compounding the lime liquid, the fingered citron juice, the sweetening agent and water, homogenizing, performing UHT sterilization, and packaging and inspecting to obtain a finished product. The utilization rate of the lime raw material is increased, the addition of the fingered citron juice improves the flavor of the beverage, the fingered citron juice and the lime liquid synergistically improve the oxidation resistance, the compounded sugar substitute better meets the healthy diet requirement, and the preparation process is simple to operate and suitable for industrial application.

It essentially has three compartments separated by a partition. By filling each compartment with food and eating from them, one can maintain their health without needing any special expertise or significant effort. This provides a container for a balanced and healthy diet that is easy to maintain without giving up. [Solution] Partitions 4a, 4b, and 4c are provided to separate areas where foods containing various nutrients are stored or placed, such as foods mainly composed of carbohydrates, foods mainly composed of protein, and foods mainly composed of vegetables, mushrooms, and seaweed.

The invention discloses a method for enhancing the toughness of low-salt minced shrimp gel based on kappa-carrageenan, and belongs to the technical field of food processing. The low-salt minced shrimp gel is prepared by taking penaeus vannamei boone as a raw material, adding kappa-carrageenan under a low-salt condition and carrying out chopping and two-stage heating gelation processes. According to the invention, the gel toughness of the low-salt minced shrimp product is obviously enhanced, and the technical bottlenecks of loose texture, poor chewiness and the like caused by insufficient dissolution of myofibrillar protein in the traditional low-salt minced shrimp are overcome. By adding the kappa-carrageenan and regulating and controlling the process, a composite network structure with energy dissipation capability is formed in the minced shrimp, so that the product has excellent flexibility and resilience while maintaining proper hardness, thereby realizing the'elastic 'taste expected by consumers. The method is simple in process, green, safe and easy to popularize and apply in the food industry, meets the requirement of modern healthy diet for low salt, and provides a reliable technical path for developing a new generation of high-added-value minced shrimp products.

The invention relates to an intelligent system for assisting cooking, and the system comprises a user interface, a central processing module, a menu database, a cooking guidance module, a nutritional ingredient analysis module, a food raw material library, and an innovative menu generation module. And the other side of the central processing module is electrically connected with a menu database, a cooking guidance module, a nutritional ingredient analysis module, a food raw material library and an innovative menu generation module. The system can help a user to quickly find a menu suitable for the user and obtain detailed cooking guidance so as to cook delicious food more easily, in addition, the system can also help the user to better understand knowledge in the aspects of food and nutrition and health so as to promote healthier dietary habits, and meanwhile, the system can be applied to the field of food processing. In addition, the system can recommend a proper menu according to the taste preference and diet limitation of the user, and the personalized requirements of the user are met.

The invention relates to the technical field of diet analysis, in particular to a healthy diet analysis method based on social media data, and the method comprises the following steps: extracting diet label time intervals, calculating interval difference values, normalizing and screening period stable labels, analyzing food frequency sequence division types, and generating period classification groups; and extracting images and indexes to construct an intake track set, calculating a structure ratio to identify inclined nodes, and generating a nutrition loss integral list. According to the method, through period consistency judgment based on social media tags, stability recognition under the diet information time dimension is enhanced, time sequence behavior tracks of heat and intake structures are extracted and constructed through text keyword density, intake structure offset point locations are recognized in a dynamic continuous sequence, and the fluctuation trend is quantified; the daily nutrition gap expansion time accumulation assessment is carried out, and the multi-period diet deviation monitoring capability and the feasibility of health risk quantitative analysis are enhanced.

The invention relates to the technical field of food processing, and particularly discloses low-carbohydrate, high-protein and high-dietary-fiber flour and a preparation method thereof. The food is prepared from the following raw materials in percentage by weight: 30%-60% of a protein component, 20%-50% of a dietary fiber component, 10%-15% of a carbohydrate control component and 5%-10% of food colloid and functional auxiliary materials, the total carbohydrate content of the flour is lower than 30%, and the total sugar content of the flour is lower than 0.25%; the preparation method comprises the following steps: S1, pretreating each material to obtain a pretreated material; s2, mixing the pretreated materials to obtain mixed powder; s3, the mixed powder is subjected to homogenization treatment, and homogenized powder is obtained; and S4, packaging the homogenized powder. The high-dietary-fiber flour can be used for making various healthy staple food products, and has the advantages that the energy source of staple food is converted into a functional nutrition carrier, and the healthy diet requirement is met.

The invention discloses a making method of low-GI black sweetgum leaf zongzi, which comprises the following steps: selecting freshly picked sweetgum leaves, removing attached branches, thin stems and damaged leaves, washing with flowing clear water for 3-5 times, and drying in a constant-temperature drying box at 35 DEG C until the water content is 12-15%; deionized water with the conductivity smaller than or equal to 10 [mu] S / cm after pretreatment is injected into a crusher, the dried liquidambar formosana hance leaves are added according to the solid-to-liquid ratio of 1: 5, crushing is conducted for 25 seconds at the rotating speed of 12000 r / min, the same amount of deionized water is supplemented after crushing is completed, meanwhile, vitamin C accounting for 0.3% of the mass of the liquidambar formosana hance leaves is added to serve as a color fixative, stirring is conducted for 15 minutes at the temperature of 30 DEG C, and a liquidambar formosana hance leaf aqueous solution is prepared; preparing black fermentation liquor; glutinous rice dyeing, color fixation, anti-oxidation strengthening and low-GI composite conditioning treatment; and making and cooking the zongzi. The glutinous rice wine has the advantages of slowing down digestion and absorption of glutinous rice, avoiding rapid increase of blood sugar, being beneficial to healthy diet, improving color and luster, optimizing taste, preventing leaf sticking, resisting bacteria and prolonging the storage life after refrigeration.

The utility model relates to the technical field of electric rice cookers, and discloses a cooking device of an electric rice cooker, which comprises an inner container, a steamer, a bottom shell, a lifting device and an electric connecting piece. The bottom shell is connected with the bottom end of the inner container; the lifting device comprises a lifting driving piece and a lifting moving assembly, and the lifting driving piece is arranged in the bottom shell and is in transmission connection with the lifting moving assembly; the steamer is connected with the lifting moving assembly; the power connecting piece is arranged on the bottom shell and electrically connected with the lifting driving piece. According to the cooking device of the electric cooker, frequent disassembly and separation between the lifting device and the inner container can be avoided, the food steamer is more stable and reliable to lift, the sealing performance between the inner container and the bottom shell is better, water or steam is prevented from entering the bottom shell, and the use safety is improved; moreover, automatic lifting of the steamer is achieved, rice and rice soup are separated, part of sugar of the rice is taken away through the rice soup, part of the rice soup is isolated into the inner container, and therefore the sugar reducing effect of the rice is achieved, the sugar content of the rice is reduced, and the healthy diet requirement of people is met.

The invention discloses a high-calcium salmon sausage rich in active polypeptides and a preparation method thereof, and the preparation method comprises the following steps: taking salmon fishbone zymolyte, salmon meat, chicken, starch and seasonings as raw materials, chopping and uniformly mixing, filling, cooking, sterilizing and cooling to complete the preparation of the high-calcium salmon sausage rich in active polypeptides. According to the preparation method of the high-calcium salmon sausage rich in the active polypeptide, salmon processing by-products are fully developed and utilized in a high-valued mode, waste of salmon bone resources is avoided, meanwhile, the salmon bone zymolyte is added into production raw materials of the salmon sausage, the calcium content of the salmon sausage is increased, the content of the salmon bone zymolyte is increased, and the content of the salmon bone zymolyte is increased. Moreover, bioactive substances such as polypeptide with antioxidant activity are supplemented, the health-care function and nutritional value of the salmon sausage are enhanced, and the requirements of people on convenience, high nutrition, functionality and healthy diet diversification of instant food are met.