145 results about "Healthy eating" 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 relates to the technical field of food processing, in particular to a steamed stuffed bun containing rumex hanus powder and a production process of the steamed stuffed bun. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the steamed stuffed bun containing the rumex hanus powder is prepared by mixing the following raw materials by weight: 80-160kg of wheat flour, 1-7kg of rumex hanus powder, 400-800g of high-activity dry yeast and 180-240g of dietary alkali. The rumex hanus steamed stuffed bun has the beneficial effects that the rumex hanus steamed stuffed bun is rich in nutrition: by adding rumex hanus powder, various nutritional ingredients of rumex hanus are blended into the steamed stuffed bun, so that the nutritional value of the steamed stuffed bun is greatly improved, and the requirements of consumers on healthy diet are met; the reasonable raw material ratio and the standard production process ensure that the steamed stuffed bun has good taste and texture, not only keeps the softness of the traditional steamed stuffed bun, but also is endowed with unique flavor; all links in the production process are strictly controlled, and the quality stability of steamed stuffed bun products is ensured from raw material treatment to finished product packaging.

The invention relates to the technical field of data processing, in particular to a collaborative recommendation method, device and system based on shared healthy diet and a medium, and the method comprises the steps: obtaining health data and diet demand data of each user in a family; generating a family health data vector based on the health data of each user, generating a family diet demand vector based on the diet demand data of each user, and constructing a knowledge graph based on the family health data vector and the family diet demand vector; determining a conflict function value between the members based on the difference of each diet demand component in the diet demand vector and the corresponding weight; forming a member pair set by the member pairs of which the conflict function values are positive numbers, constructing an objective function based on the diet demand vector of each member and the member pair set, and solving the objective function to obtain a unified diet scheme of the family; according to the invention, a family shared diet scheme which can meet individual demands and balance conflicts can be obtained.

The invention provides an intelligent hospital catering platform and method fusing dining features and health management, and an architecture diagram of the platform, and the platform comprises a patient ordering system which is used for recognizing the dining features of a patient according to the illness state, the dining habits and the nutritional requirements of the patient, and recommending a first personalized menu to the patient based on the dining features of the patient; the employee ordering payment system is used for identifying employee dining features according to the health data, the dietary habits and the nutritional requirements of the employees and recommending a second personalized menu to the employees based on the employee dining features; and the recommendation system is used for recommending the menu to the corresponding user side. By combining an existing payment ordering system on the market and through AI upgrading, the system is more humanized, and scientific diet is achieved. The AI technology is integrated into the patient ordering system and the staff ordering payment system of the hospital, so that the dining experience can be remarkably improved, the nutrition management is optimized, and the patient and the staff are helped to establish healthy dietary habits.

The invention discloses a healthy diet knowledge accurate retrieval engine based on a large language model. The healthy diet knowledge accurate retrieval engine comprises a user interface module, a natural language understanding module, a healthy diet knowledge base module, an accurate retrieval module, a personalized suggestion module and a feedback learning module. The engine receives healthy diet related problems through a user interface, performs natural language understanding by using a large language model, and extracts user intentions and key information. And then, related data is accurately retrieved from the healthy diet knowledge base, and personalized diet suggestions are generated in combination with the personal health information of the user. The engine also has a feedback learning function, collects user feedback and optimizes the processing logic of each module. According to the method, intelligent retrieval and personalized recommendation of healthy diet knowledge are realized, the efficiency of acquiring accurate and practical healthy diet information by the user is improved, and the user is helped to formulate and execute a more scientific and reasonable diet plan, so that the formation of a healthy lifestyle is promoted, and long-term reliable healthy diet guidance service is provided for the user.

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 discloses a diet data analysis method and device based on a large language model, and belongs to the technical field of diet data analys.The method comprises the steps that user basic information and taste preferences described by natural languages are collected through a user interface; unstructured data of food is captured regularly, and a healthy diet database is constructed after large language model cleaning and tagging processing; basic metabolic rate and daily total energy consumption are calculated in combination with the basic information of the user, and a nutrient intake target is determined; the big language model application layer generates a daily diet plan containing cooking suggestions; and receiving the diet recorded by the user photographing or natural language, analyzing the diet, comparing the analyzed diet with the nutrition target, and generating personalized feedback containing problems, reasons and adjustment suggestions. The device correspondingly comprises five functional modules. According to the invention, automatic maintenance and personalized analysis of diet data are realized, and intelligence and practicability of diet management are improved.

The invention relates to the technical field of artificial intelligence, in particular to a long-term healthy diet recommendation method, device and system and a medium, and the method comprises the steps: obtaining the current original data of a user, carrying out the preprocessing of the original data, and generating a health data vector of the user; dividing the life cycle into different life stages, and determining a standard nutritional requirement vector of each life stage; determining a life stage of the user, and generating a personalized nutritional demand vector of the user based on the standard nutritional demand vector of the life stage and the health data vector of the user; acquiring historical data of the user, generating a comprehensive feature vector based on the historical data, and generating a prediction result of the current life stage of the user based on the personalized nutritional demand vector and the comprehensive feature vector; generating a current diet planning scheme of the user based on the personalized nutritional demand vector of the user in the current life stage; according to the invention, continuous optimization and evolution of long-term healthy diet planning can be realized.

A computing device may be configured for user interaction with specific timing mechanisms and access rules that may improve a user's preparedness for and ultimate success with a behavior change effort, such as smoking cessation, healthy eating, and / or behaviors to promote a healthy pregnancy. The computing device may include a processor that executes an enforcement module on the condition that both a user attempts to access a first content-interaction module between the first end time on a first scheduled date and a second start time on a second scheduled date and the user did not attempt to access the first content-interaction module between the first start time on the first scheduled date and the first end time on the first scheduled date. The enforcement module may indicate that the first content-interaction module is no longer available and that a second content-interaction module will become available on the second scheduled date.

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

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.

The invention discloses a preparation method of low-GI konjac meal replacement powder, and belongs to the technical field of food processing. The method solves the problems that the existing low-GI meal replacement powder is non-uniform in raw material mixing, easy to lose nutritional ingredients, poor in particle forming, improper in moisture content control and the like. According to the technical scheme, the preparation method comprises the following steps: mixing konjac powder and resistant dextrin according to a mass ratio of 1: 0.5-1: 2, extruding the mixture by a twin-screw extruder at 80-120 DEG C to form a compound, and cooling and crushing the compound to 80-100 meshes; mixing the compound with inulin and soybean protein isolate according to a ratio of 100: 10: 5 to obtain a premix, and mixing the premix with vitamin mineral microcapsules according to a ratio of 100: 1; taking a 5% hydroxypropyl methyl cellulose aqueous solution as an adhesive, granulating by a fluidized bed, and drying until the water content is lower than 5%. The meal replacement powder prepared by the method is balanced in nutrition, uniform in particles, good in reconstituability and suitable for people who need to control blood sugar and pursue healthy diet.

The invention provides a model-based finished dish nutrient content accurate real-time calculation method. The food raw materials and cooking data are obtained through front-end interaction, the nutrient intake is accurately calculated in real time, the nutrient intake is compared with a recommended value of a dietary pagoda for evaluation, food category intake is counted in a classified mode, and prompts are generated. The requirement of modern healthy diet for accurate evaluation of nutritional ingredients of dishes is met, and healthy catering development is promoted.

The application discloses an intelligent diet management method and system based on multi-source health data fusion, and relates to the field of health diet management. In order to solve the defects of the existing diet management system, such as data fragmentation, manual input dependence, incapability of generating personalized diet plans and incapability of forming a closed-loop feedback, basic information, medical information and body composition data of a user are acquired; initial health parameters are generated according to the basic information, the medical information and the body composition data of the user, wherein the initial health parameters include basal metabolic rate, total energy consumption and total energy requirement; and the initial health parameters are updated according to dynamic input real-time data, so as to realize intervention and management on diet behaviors, wherein the dynamic input real-time data includes diet data and exercise data. The application is mainly used for intervention and management on diet behaviors according to the results of multi-source health data fusion.

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 discloses premixed flour of a flour product and a preparation method of the premixed flour, and the premixed flour takes whole wheat flour as a base material, and is matched with quinoa flour, chia seed powder, pea protein powder, inulin, cactus fruit powder, kale powder, coconut flower sugar, a composite leavening agent and ground cinnamon. According to the premixed flour of the flour product, through a step-by-step mixing technology, after the whole wheat flour and the quinoa flour are mixed, the chia seed powder, the pea protein powder and the inulin are sequentially added to increase the content of fibers and protein, then the cactus fruit powder and the kale powder are added to endow natural red and green colors, coconut flower sugar and ground cinnamon are supplemented, the composite leavening agent is added, and the premixed flour is obtained. The premixed flour has whole grain nutrients, natural pigments and functional components, is rich in dietary fibers and proteins, is suitable for various cooked wheaten foods such as noodles, steamed buns and pancakes, meets healthy diet requirements, and is suitable for families and food industry popularization.

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 invention relates to the technical field of preparation of additive-free sugar cake premixed flour, and particularly discloses a preparation method of additive-free sugar cake premixed flour, which comprises the following steps of: screening and preparing raw materials: selecting oligosaccharide raw materials subjected to quality detection, selecting a resistant starch source, and mixing the resistant starch source and the oligosaccharide raw materials to obtain the additive-free sugar cake premixed flour, vegetable protein raw materials are selected, raw materials rich in dietary fibers are prepared, meanwhile, a natural flavor enhancer is prepared, and a food-grade preservative additive meeting the national standard is prepared. According to the preparation method of the additive-free sugar cake premixed flour, oligosaccharide, a resistant starch source, vegetable protein, dietary fibers, a natural flavor enhancer and the like are adopted as raw materials, the healthy diet trend is met, and the requirements of consumers for low-sugar, high-fiber, high-protein and natural-flavor products are met.

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 research and development method and an evaluation system of soft meat products, and aims to solve the problems that under the aging background, the protein intake of old people is insufficient, the chewing and digestion capabilities are reduced, and the disease proportion of'three highs' is high, and most meat products on the market are high in fat, poor in softness, and contain water-retaining agents and preservatives. The invention provides a soft meat product research and development method and an evaluation system. The research and development method covers characteristic analysis and screening of various meat raw materials, enzymolysis technology optimization, processing technology integration innovation and reasonable application of natural ingredients and additives, so that soft, low-fat, high-protein and additive-free effects are realized. The evaluation system comprises multi-dimensional texture, accurate nutritional ingredients and comprehensive evaluation of digestion performance and sensory quality. According to the embodiment verification, the scheme provides an innovative systematic scheme for development of soft meat products, is expected to meet healthy diet requirements of special groups such as old people, promotes industrial upgrading, improves product quality and market competitiveness, and has important practical value and wide application prospects.

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 present invention discloses a Chinese yam meat ball steaming production method which comprises the following steps: fresh Chinese yams are washed and peeled, and Chinese yam powder is prepared; cleaning and peeling fresh pork to prepare minced pork; mixing and stirring the crushed Chinese yams, the minced pork, edible salt, bruised ginger, bruised scallions, pepper powder, paprika powder, peanut oil, sesame oil, sweet potato starch and egg white to form a mixed material; and preparing the mixed material into spherical balls, putting the spherical balls into a steamer, and steaming and curing to obtain the Chinese yam meat balls. The Chinese yam meatballs are prepared by steaming and curing, and the Chinese yam meatballs are prepared by the processing method, so that the problem that cancerogenic substances benzopyrene and acrylamide are easily generated in the process of preparing the Chinese yam meatballs by high-temperature frying and are not beneficial to human health is solved, and the Chinese yam meatballs are more in line with the life concept of healthy diet pursued by modern people.

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 belongs to the technical field of food production and processing. The invention provides an edible mushroom composite crisp chip. The edible mushroom composite crisp chip comprises an edible mushroom chip and a composite embrittlement film covering the outer layer of the edible mushroom chip, the composite embrittlement film sequentially comprises a first embrittlement film and a second embrittlement film from inside to outside. Through a double-layer coating process, the embrittlement effect, the structural stability and the storage performance of the crisp chips are remarkably improved. Compared with a traditional deep-frying technology, a low-oil or oil-free coating curing technology is adopted, so that the oil content is kept in a low range, and the modern healthy diet requirement is met. Tests show that the edible mushroom composite crisp chips have excellent crispness, uniform coating layers and good storage stability, and can maintain crispness and flavor under a high-humidity condition. In addition, the coating process is simple and easy to operate, raw materials are wide in source, process parameters are easy to adjust, and the coating process is suitable for large-scale production and commercialized popularization.

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 invention relates to the technical field of catering management, and discloses an image-based dinner plate binding method and device, and the method comprises the steps: recognizing an identification code of a target dinner plate based on a first sensor disposed on a meal taking device when it is detected that the target dinner plate is stored in a dinner plate placement region of the meal taking device; acquiring image data of the user based on a second sensor arranged on the meal taking equipment, judging whether the image data meets acquisition conditions or not, and if yes, determining identity information of the user according to the image data; and the identification code of the target dinner plate is bound with the identity information of the user to obtain the identification code-user identity binding information of the target dinner plate, so that the user image data collected by the sensor can be intelligently judged to bind the user image data meeting the collection condition with the dinner plate identification code, and the user experience is improved. According to the invention, the binding accuracy of the dinner plate is improved, so that the acquisition accuracy of the nutrition intake data of the user is improved, and healthy diet management of the user is facilitated.

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.