69results about How to "Beautiful taste" patented technology

The invention discloses a dried beancurd with an egg filling and a production method thereof, and changes the traditional processing method which adopts the pressure molding of soybean milk with a coagulator and marinating in brine. In the method of the invention, a concentrated soup is added to soybean protein powder to directly season the product without marinating, and then eggs are added according to a certain ratio, mixed and directly heated to be molded without adding any coagulator, thereby making the processing method more convenient. By using the eggs and the soybean protein as the main raw materials, the method comprises the following steps of: adding the concentrated soup for boiling meat, salt, sugar and gourmet powder to the raw materials, mixing, stewing, cooling, slicing, packaging and sterilizing. The product combines the animal protein and the vegetable protein, thereby being more abundant in nutrient components and more elastic. Besides, the product is easy to realize the large-scale industrial production, and can be produced into different tastes, such as spiced taste, spicy taste, spicy and hot taste, barbecue taste and chilli taste.

The invention relates to a method for modifying flavored instant food by shiitake stem. The method includes soaking dried shitake stem in distilled water overnight; taking out the soaked shitake stem, slicing, placing slices in soak solution, regulating pH, adding cellulase for enzymolysis, and regulating pH; filtering after enzymatic deactivation, adding light soy sauce, white granulated sugar, thirteen spice, 2-4g of salt, monosodium glutamate and chili oil for curing overnight, drying at 80-90 DEG C, cooling to 50-60 DEG C for drying, adding soybean salad oil and spices, vacuum-packing and sterilizing. The shitake stem is modified by biological enzymatic analysis, so that the quality of the shiitake stem is improved, the shiitake stem is highly chewy and softer. By double mixing, the shiitake stem is brighter in color and more delicious and can arouse appetites of consumers better. By step drying, drying time can be shortened, and the finished food is ideal in red brown color without evident curls and air-dried skin. The shitake stem flavored instant food is highly chewy, rich in texture and delicious.

The invention discloses a purifying technique of drinking water, which is characterized by the following: adopting ozone and active charcoal to predispose; proceeding deep disposal through the combination of reverse osmosis and electrodialysis; sterilizing circularly. The purifying system is composed of predisposal system, deep disposal system and circulating sterilizing system.

The invention relates to health-preserving quinoa porridge, and belongs to the technical field of foods. The technical scheme adopted by the invention lies in that the health-preserving quinoa porridge consists of the following raw materials in parts by weight and in compounding ratio of main materials and auxiliary materials, wherein the main materials comprise 50-80 parts of millet and 20-50 parts of quinoa; the auxiliary materials comprise 5-10 parts of dried lily bulbs, 0-4 parts of Chinese wolfberry fruits, 0-4 parts of red jujubes and 0-4 parts of radix salviae miltiorrhizae. According to the health-preserving porridge, a dietetic invigoration recuperation manner is adopted, and reasonable compounding is adopted, so that absorption of various trace elements and minerals by human bodies is improved; besides, the auxiliary materials, such as the red jujubes and the Chinese wolfberry fruits are added, so that the efficacies of maintaining beauty and keeping young for females are strengthened; the millet, the quinoa and the dried lily bulbs are correspondingly compounded in proportion according to different populations, so that the needs for the amino acids, the trace elements and the minerals of human bodies are effectively and reasonably met, the nutrient value is increased, the consumption cost of people is reduced, and besides, the effects of reducing blood pressure, blood lipid and blood sugar can also be achieved; the dried lily bulbs and the Chinese wolfberry fruits are added together, so that the effects of treating a cough with lung heat, palpitation, insomnia, dreaminess, and blur vision can be achieved.

The present invention relates to a food concentrated chicken paste. It is made up by using (by weight portion) 100 portions of chicken bone, 5-20 portions of chicken skin, 0.5-2 portions of Chinese herbal medicine flavouring material for food, 1-2 portions of salt and 100-400 portions of water through a certain production process. Said invention also provides the concrete steps of its preparation process. Said product richly contains the components of protein, calcium and phosphorus, etc.

The invention relates to an instant crisp and fragrant parched rice. The preparation steps are as follows: sticky rice or rice is stewed into cooked rice in a rice-cooker; then the cooked rice is processed into crisp and fragrant parched rice by mechanical equipment, such as an iron pan, an automatic rice cooker, an oven and the like; next the parched rice is added with cooking oil, flavouring, meat, fruit vegetables and the like; and the parched rice and flavoring accessories are respectively packed by plastic films into small bags which are put into a water-proof paper packing food box or a thicker plastic film packing food bag, the packing box is completely sealed by plastic film, the packing bags are sealed by double layer plastic films so as to prevent the food in the packing box from becoming soft and going bad caused by wetting, thereby ensuring good food quality and long shelf life. The instant crisp and fragrant parched rice has crisp and tasty mouthfeel and nice fragrance, and is a new food for supplying a gap in crisp and fragrant parched rice varieties in instant food, popular among people, and also a favorable food in production and marketing enterprises.

The invention discloses natural lonicera caerulea fruit mixed honey and a preparation method thereof. Northeast linden honey is used as a substrate; a mixing process suitable for physical and chemical characteristics of lonicera caerulea fruit is adopted; moisture of the linden honey and the lonicera caerulea fruit is removed by a vacuum pressure boiling method; then the linden honey and the lonicera caerulea fruit are mixed according to a certain ratio; after honey taste and lonicera caerulea fruit juice taste are guaranteed to be sufficiently fused, the mixture is placed into a cold storage environment for cold storage; by utilizing the characteristic that the linden honey is difficult to rot after being crystallized and solidified, the mixed honey is condensed into a solid state to prepare the lonicera caerulea fruit mixed honey which does not need to be subjected to anti-corrosion storage. The invention provides a key technology for researching and producing the lonicera caerulea fruit mixed honey. The method solves the problems of uneven mixing, sour taste, layered crystallization and the like, enables taste, color and nutriment of the lonicera caerulea fruit mixed honey to reach the optimal state, and can enable the product to have a natural anti-corrosion function and reach the green food standard in a case of not adding preservatives.

The invention relates to the field of edible mushroom breeding, in particular to an oyster mushroom breeding method. The oyster mushroom breeding method includes the following steps that oyster mushroom spores are collected and sown and grow into oyster mushroom fruit bodies in the mature period, mushroom context tissues are cut from the oyster mushroom fruit bodies for cultivation, then hyphae are obtained, the hyphae are cut into slices for cultivation, and the obtained hyphae are oyster mushroom cultures. According to the oyster mushroom breeding method, the hyphae are changed by a physical technological means, the hyphae meet the requirement gradually, and differentiation of the fruit bodies is decreased; the prepared cultures are used for cultivation, good disease resistance and insect resistance are achieved, and the oyster mushroom fruit bodies obtained by planting are thick in hull, deep in color, big, fleshy, not prone to being over ripe, glossy, shiny, rich in mushroom flavor and delicious in taste; the biotransformation efficiency of the first crop of oyster mushrooms reaches up to 70%, differentiation of the fruit bodies is effectively reduced by 30%, yellow mushrooms and dead mushrooms are avoided in the whole growth process, bud removal is avoided, and labor is saved.

The present invention relates to a flavouring material for liang soup and its preparation method. Its flavouring material composition includes (by weight portion) 100 portions of concentrated chicken 's bone soup, 10-30 portions of concentrated pork bone soup, 10-20 portions of concentrated minced ham paste, 15-25 portions of salt, 2-6 portions of meat taste flavouring material, 0.5-2 portions of conpoy extract, 1-3 portions of chicken oil and 2-5 portions of vegetable oil. Its main component is the concentrated bone extract, and richly contains the components of protein, calcium and phosphorus, etc.

The invention relates to a multi-flavor lily lamb liver sauce and a manufacturing method thereof. The multi-flavor lily lamb liver sauce is prepared by lamb livers, lilies, amomum tsao-ko, pepper, cassia barks, fennel, aniseeds, fresh ginger, white pepper, lesser galangal, liquorice roots, tree pepper, salt, dark soy sauce, monosodium glutamate, scallion, plant oil, bean paste, flavor seasonings, light soy sauce, white sugar, chili powders and water; and the lamb livers, the lilies and the bean paste are used as main raw materials, the plant oil, the pepper, the water, the salt, the sugar and the monosodium glutamate are added into the main raw materials to form a mixture, and then the mixture is subjected to steaming, cooling, slice cutting, stir-frying, filling, sterilizing and cooling to obtain the multi-flavor lily lamb liver sauce. According to the multi-flavor lily lamb liver sauce, animal protein and plant rootstock are combined so that the multi-flavor lily lamb liver sauce is nutritional and rich in trace elements of ferrum, zinc and calcium and can be prepared into different flavors of five-spice flavors, spicy flavors and pungent and spicy flavors, and the multi-flavor lily lamb liver sauce is convenient to eat, suitable for both the old and the young and capable of being used in profession restaurants and being sold in markets and convenience stores so that people can eat indoors and outdoors.

The invention relates to a quick-frozen needle fish fillet food and a preparation method thereof. The method takes the needle fish fillet as raw material, and the fillet without head, tail, internal organs, vertebra and fish bones is made from quick-frozen needle fish which is fresh or frozen first and then unfrozen; in addition, the needle fish is cut in a fifty-fifty manner with the connection by the fish skin on fish back. After the fish fillet is sterilized and frozen, the outer surface of the fillet is evenly coated with a layer of aseptic base; the outer surface of the aseptic base is covered with a layer of low-temperature paste; the outer surface of the paste is stuck with a layer of fluffy outer dressing material, therefore, the outside of the fish fillet is in a fluffy powder-flake shape, and the inside of the fish fillet which is cut in a fifty-fifty manner is wrapped by the low-temperature sauce and the aseptic base respectively. The fish fillet is quickly frozen to become the quick-frozen needle fish fillet food. The food comprises 40-55% of the needle fish fillet, 1-5% of the aseptic base, 20-25% of the low-temperature paste and 20-30% of the outer dressing material. The quick-frozen needle fish fillet food has the advantages of attractive appearance, fresh and pure flavor, long shelf life and convenience in eating. The preparation method of the food is characterized by reasonable and strict manufacturing process and strong operability; therefore, the food prepared by the method is safe, healthy, stable quality and suitable for industrialized production.

The invention belongs to the field of food, particularly belongs to the field of pickles in food industry and particularly relates to a fermented pickle combined bag and a preparation method thereof.The fermented pickle combined bag comprises the following components in parts by weight: 1 to 10 parts of fungus powder bag, 50 to 150 parts of nutritional bag, 1 to 5 parts of spice bag and 10 to 100parts of flavor bag. The fermented pickle combined bag can rapidly ferment pickles; and during use, a customer only needs to put water and vegetable into a pickle jar without adding any other seasoning, and the pickles which are sour and delicious and has excellent taste can be prepared.

The invention discloses a tea flavor moon cake which comprises moon cake skin and moon cake filling, wherein the moon cake skin comprises water dough and oil dough; the water dough is prepared from the following raw materials in parts by weight: 10-15 parts of wheat flour, 3-4 parts of water and 2-3 parts of rapeseed oil; the oil dough is prepared from the following raw materials in parts by weight: 10-15 parts of wheat flour and 5-7 parts of lard oil; the moon cake filling is prepared from the following raw materials in parts by weight: 3-3.5 parts of steamed dough, 3-4 parts of peanuts, 2-3 parts of walnuts, 5-6 parts of sesames, 2-3 parts of white sugar, 0.4-0.6 part of lard oil, 1-2 parts of dried tangerine or orange peel and 10-12 parts of tea leaves; a part refers to the weight of 0.5kg. The invention further discloses a method for preparing the tea flavor moon cake. The tea flavor moon cake is natural and healthy in food materials and does not have any preservative or additive; by carefully choosing and reasonably mixing the various raw materials, the nutritional ingredients of the various raw materials are remained to the greatest degree, and oily feel brought by the lard oil is neutralized by using the tea leaves salted by the dried tangerine or orange peel and sugar.

The invention discloses a pure-fragrance chicken cream and a preparation method thereof. The main component of the pure-fragrance chicken cream is a concentrate produced from chicken bones, the production cost is low, the chicken bone resource is adequately utilized, and a bone extract contains rich components such as protein, calcium and phosphorus, has rich and delicious taste and is rich in nutrition and very beneficial to the health of a human body, so that the living standard and nutritional level of people are increased; and furthermore, a large amount of seasonings are added during the seasoning, so that the product has special color, flavor and taste, and is very delicious.

The invention discloses multifunctional stereoscopic circular ecological aquaculture equipment. The equipment comprises a plurality of stereoscopically stacked culture boxes and is characterized in that at least one culture space is formed in each culture box, and at least one nest for simulating large, medium and small caves of shrimps and crabs is placed in each culture space. According to the equipment, by arranging the nests for simulating the large, medium and small caves of the shrimps and crabs in the culture spaces, the shrimps and the crabs can rest in the simulated nests, and at thesame time, enough bad spaces are formed in the peripheries of the nests to serve as inhabitation and feeding places for aquatic products such as the shrimps and the crabs. In addition, the equipment can prevent aggressive organisms from killing one another and avoid natural disasters, correspondingly the aggressive organisms can be cultivated in groups, the land rent of a pond is reduced, and theculture efficiency is improved.

The present invention relates to a food concentrated duck pasts. It is made up by using (by weight portion) 100 portions of duck bone, 0.5-2 portions of Chinese herbal medicine flavouring material for food, 1-2 portions of salt and 100-400 portions of water through a certain production process. Said invention also provides the concrete steps of said production process. Said product has rich nutrients, in particularly, richly contains the components of protein, calcium and phosphorus, etc.

The decanting eyesight-improving body-nourishing biscuit and a production method of the decanting eyesight-improving body-nourishing biscuit comprise obtaining boiled liquid through boiling of arrowroot, flowers of kudzu vines, chrysanthemums, wolfberries, honey, yeasts and other raw materials; drying and grinding the flowers of kudzu vines, the chrysanthemums and the wolfberries after the boiling to obtain powder to be mixed with the arrowroot; adding an appropriate amount of the boiled liquid to be uniformly mixed; adding the honey and semi-dried yeast; fermentation after mixing; molding; and drying. The biscuit has multiple health care functions of decanting, eyesight-improving, depressurization, body-nourishing and the like, the special production method enables biscuit product to be uniform in taste, free of splitting, corner losing and block surface losing, uniform in the cooked degree and free of burnt points, and the biscuit has the advantages of being attractive in appearance, convenient to eat, convenient to carry, long in storage time, and the like.

The present invention relates to a flavouring material for jun soup and its preparation method. Its composition includes (by weight portion) 100 portions of concentrated bone soup, 10-20 portions of salt, 2-6 portions of vegetable oil and 2-6 portions of animal oil. Its main component is concentrated bone extract, and richly contains the components of protein, calcium and phosphors, etc.

The invention discloses an air freshener capable of tranquilizing and calming nerves and a preparation method of the air freshener. The air freshener consists of the following materials: agar, sodium alginate, carrageenan, xanthan gum, sodium carboxymethylcellulose, poloxamer, carbomer 941, Arabic gum, tragacanth, a rosemary aqueous extract solution, a peppermint aqueous extract solution, a lavender aqueous extract solution, an osmanthus fragrans lour aqueous extract solution, potassium sorbate, pigment and distilled water. Compared with existing products on the market, the air freshener disclosed by the invention is gentle in nature, high in safety, long in volatilization time, beautiful in color and refreshing and pleasant in smell; and especially, the air freshener, for students who are afflicted by anxiety and insomnia and are low in learning efficiency due to high study stress, can achieve effects of improving student sleep and increasing the learning efficiency of the students.

The invention provides pasteurization modified milk with pH being larger than or equal to 4.5, and a preparation method thereof. A sugar composition is optimally allocated, a vacuum concentration technology is combined to control the water activity to be 0.92 or below, and a pasteurization technology is combined, so that the pasteurization modified milk can be preserved at the constant temperaturefor 6 months or more without the need for using a preservative. Two-stage homogenizing emulsification is adopted, so that the oil drop diameter of the emulsion is around 0.25 micrometers, and no layered phenomenon occurs. The invention also provides hot brewing milk tea containing the pasteurization modified milk, and a preparation method thereof. The milk tea comprises a milk bag and a tea bag packaged independently, and brewing manners can be selected according to individual tastes so as to meet the demands of different drinkers; the pasteurization modified milk and the milk tea products donot contain trans-fatty acids, so that the taste is fine and smooth, the flavor is mellow, and meanwhile, the demands of the drinkers on nutrition and health can be met.

The invention discloses healthcare soy sauce for treating diabetes, and belongs to the technical field of seasoning. The healthcare soy sauce for treating diabetes comprises 70-85% of base soy sauce and 15-30% of Chinese herbal medicine extracting solution, wherein the total percentage of the base soy sauce and the Chinese herbal medicine extracting solution is 100%; the Chinese herbal medicine extracting solution is composed of the following components according to parts by weight: 25-40 parts of astragali radix, 25-40 parts of dried rhizome of rehmannia, 10-20 parts of rhizoma atractylodis,25-40 parts of ginseng, 10-20 parts of the root of root of kudzu vine, and 25-40 parts of salvia miltiorrhiza; and the base soy sauce is prepared from the following raw materials according to parts byweight: 40-60 parts of soybeans, 10-15 parts of black rice, 30-40 parts of wheat, 3-8 parts of automatic flavorings, 12-18 parts of salt, 2-6 parts of citric acid and 35-65 parts of water. The healthcare soy sauce for treating diabetes is rich in nutrients, mellow in mouthfeel and delicious in taste, and increases appetite when being used for cooking. After long-term consumption, the healthcare soy sauce can treat the diabetes, control the blood glucose and lower the blood pressure, is anti-tumor and anti-diarrhea, improves the immunity, and promotes the metabolism and the like.

The present invention relates to a food concentrated beef paste. It is made up by using (by weight portion) 100 portions of beef bone, 0.5-2 portions of Chinese herbal medicine flavouring material forfood, 1-2 portions of salt and 100-400 portions of water through a certain production process. Said invention also provides the concrete steps of said production process. Said product has rich nutrients, in particular, richly contains the components of protein, calcium and phosphorus, etc.

The invention discloses a low-water-activity fruit and vegetable type nutrient food. The low-water-activity fruit and vegetable type nutrient food comprises the following components in percentage by mass: 60-90% of dehydrated and dried fruits and vegetables, 5-35% of a food-grade adhesive and 0-5% of a food-grade water retention agent. The invention further discloses a making method of the low-water-activity fruit and vegetable type nutrient food. The making method comprises the following steps of (1) decocting the food-grade adhesive at the temperature of 90-110 DEG C for 10-60min; (2) mixingall the components together, and performing stirring to obtain a mixture; (3) shaping the mixture in shaping equipment; and (4) performing drying. The invention relates to the low-water-activity fruit and vegetable type nutrient food and the making method thereof.

The invention discloses bread and a making method thereof. The bread consists of the following components in parts by weight of 57.72-58.25 parts of tailored flour for bread, 1.44-1.46 parts of freshyeast, 0.03-0.04 part of sodium dehydroacetate, 0.09-0.10 part of enriched milk powder essence, 0.01-0.02 part of ethyl maltol, 0.13-0.15 part of calcium propionate, 0.15-0.29 part of super soft breadimprovers, 8.66-10.20 parts of white sugar, 2.89-2.91 parts of eggs, 16.36-18.94 parts of water, 1.46-1.92 parts of sugar alcohol, 0.73-1.44 parts of malt syrup, 0.29-0.77 part of glycerin, 0.44-0.67part of salt, 4.37-6.74 parts of beef tallow, 0.44-0.67 part of emulsifying ointment special for foods and 0.08-0.14 part of soybean lecithin. In addition, the invention further discloses the makingmethod of the bread. The making method comprises the following steps of firstly debugging a dough mixer well, adding ingredients, starting the dough mixer to enable the ingredients to be uniformly mixed to form dough smooth in surface, then putting the dough in a leavening room for leavening, finally making the leavened dough into the shapes of potatoes, and performing baking until the bread is shaped. The bread produced by a formula is nutritive and delicious, is similar to potatoes in shape, is deeply loved by people, and is worth popularization.

The invention discloses dumplings made of chicken skins. Dumpling wrappers are made of the chicken skins, joints of the dumpling wrappers are adhered with one another by the aid of binding materials after the dumpling wrappers wrap fillings, and the fillings are made of, by weight, 27.43 parts of large breasts without skins, 35.58 parts of thigh meat with skins, 4 parts of breast skins, 11.68 parts of Chinese cabbage pieces, 11.08 parts of champignon pieces, 1.18 parts of leek pieces, 2.54 parts of soy sauce, 0.57 part of bruised rhizoma zingiberis recens, 1.6 parts of sesame oil and 4.34 parts of mixtures. The dumplings have the advantages that the dumplings contain abundant nutrition and have good taste, and certain beautifying effects can be realized by the dumplings; the joints of the dumpling wrappers are adhered with one another by the aid of the edible binding materials, the binding materials are low in usage, accordingly, the dumplings are safe to eat and good in apparent shape, and filling leakage can be prevented; the dumpling wrappers are pickled by pickling materials for 24 hours, various components in the pickling materials are jointly used, accordingly, effects of benefiting qi and blood can be realized by the dumpling wrappers, and the meat is tender and has aromatic taste.

The present invention relates to food and particularly discloses a concentrated chicken paste. The concentrated chicken paste can be prepared according to the following processes: 1) chicken bones arefirstly boiled out; 2) bone soup, oil and bone flesh residues are separated; 3) the bone flesh residues are taken and the taken bone flesh residues are subjected to an enzymatic digestion; 4) the bone soup and an enzymolysis solution are taken to be boiled to obtain a bone extract; and 5) the bone extract is concentrated in vacuum to solid content larger than or equal to 25% or density of 1.1-1.2g / ml to obtain a finished product. A main component of the product is a concentrate made from chicken skeletons as a raw material. The concentrated chicken paste is rich in proteins, calcium, phosphorus and other ingredients, has rich and beautiful taste and rich nutrients, and is very beneficial to human body health.

The invention relates to the field of food processing, and in particular relates to a multi-flavor dried yak meat sausage and a preparation method thereof. Different from a conventional processing method of marinating in a marinade, the preparation method combines yak meat with natural spices. The preparation method comprises the following steps: preparing meat stuffing differing in flavor from yak meat, chicken, white sugar, fermented glutinous rice, light soy sauce, vegetable oil, amomum tsaoko, Sichuan pepper, cassia bark, fennel, aniseed, fresh ginger, white pepper, chili powder, nitrite and the like, filling and drying in the air, and adding the vegetable oil, spices and other seasonings in proportions. The preparation method disclosed by the invention can be used for better improving the taste of the yak meat and facilitating consumers to eat.

The invention discloses a preserved egg flavor egg meat roll and a making method thereof. The egg meat roll includes, by weight, 100-120 parts of eggs, 50-60 parts of starch, 50-60 parts of preservedeggs, 100-150 parts of pork, 30-40 parts of beer, 10-15 parts of vinegar, 6-8 parts of fresh ginger, 4-6 parts of water, 1-2 parts of salt, 2-3 parts of edible vinegar, 2-3 parts of cooking wine, 2-3parts of soybean sauce, 0.1-0.15 part of pepper powder, 0.5-1 part of sesame oil, 100-120 parts of trotters, 500-600 parts of the water, 6-8 parts of the fresh ginger, 1.5-2 parts of the salt, 20-30 parts of the starch, and 20-30 parts of egg white. The egg meat roll is golden yellow in appearance and obvious in section level; the egg meat roll is adorned with the preserved eggs, so that the egg meat roll is beautiful and appetitive, and the whole egg meat roll is in fresh fragrance; the egg meat roll has peculiar chewy taste of egg pieces and also has the fresh fragrance of meat and cool taste of the preserved eggs; and the egg meat roll is great in elasticity and suitable to people of all ages.

The invention discloses a pouch potato and a production method thereof. Each of the potato chips fried in oil has the shape of a pouch, the interior of each potato chip is hollowed and is crispy and bulged, and the cooled potato chip is not shrunken. The production method comprises the following steps: slicing the potato into chips; soaking and frying the potato chips in an oil bath, frying and turning and stirring to be cooked by 60-70 percent, taking the potato chips out until the potato chips are totally cooked thoroughly, removing the gravity-attached oil, and naturally cooling for 3-5 minutes in air; totally pouring the cooled potato chips into the oil bath for performing secondary soaking and frying, stirring while frying, controlling the oil temperature to be 100-120 DEG C for 10-15 minutes; and bulging and foaming the potato chips, taking the potato chips out when the pouch shapes are formed, and naturally removing the gravity-attached oil. The pouch potato has the characteristics that the potato chips have the shape of the pouches or like silkworm cocoons, can be kept for a long time without deformation, are golden yellow in color, crispy on the outside and soft on the inside, not oily and greasy, difficult to cause endogenous heat and suitable for men and women, both young and old, can be eaten on the same day, also can be packaged by a paper box after being fried, can be made in batches for standard production export sales and can be packaged by preservative bags to be stored and transported for consumption in other places.

The invention provides low-sugar-content low-fat-content cakes and a preparation method thereof, and specifically relates to the technical field of cake production. The low-sugar-content low-fat-content cakes provided by the invention take meat and skin jelly as a main raw material; radix ophiopogonis, ginkgo leaves, cassia seeds, corn kernels and radix rehmanniae are added into a part of the meatand skin jelly so as to prepare cake bases; flesh of pitaya fruits, bananas and mangoes are added into the remaining part of the meat and skin jelly so as to prepare sauce; and the sauce is poured onto the cake bases so as to obtain finished products. The cakes prepared by the preparation method provided by the invention are natural in formula, suitable for people of all ages, fine and smooth intaste, soft and moist in taste, enriched in collagen and rich in fresh fruit and meat juice, and have the health-caring functions of softening the blood vessels, reducing cholesterol, enhancing body vitality and nourishing the skin; moreover, the cakes are also capable of preventing hyperglycaemia, hypertension, hyperlipidemia and vascular sclerosis. The preparation method of the low-sugar-contentlow-fat-content cakes provided by the invention is simple in steps, easy to obtain materials and feasible for scale production.