46results about How to "Change the status quo of scarcity" patented technology

The invention provides a method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as a raw material. The method comprises the steps of gathering fresh hawthorn fruit and hawthorn leaves as a raw material, then performing primary deastringency on the hawthorn fruit, cutting the hawthorn fruit, removing kernels, drying or baking the hawthorn leaves, extracting hawthorn leaf juice, mixing hawthorn fruit pulp and the hawthorn leaf juice, performing heating and secondary deastringency on the hawthorn fruit pulp and the hawthorn leaf juice, then performing pulping, browning preventing, pectin removal, sugar regulating, fermenting and clarifying on the hawthorn fruit pulp and the hawthorn leaf juice, and finally performing filtering, wine regulating and ageing, so as to obtain the finished hawthorn wine. By adopting the method, the hawthorn fruit and hawthorn leaves are organically combined, the prepared hawthorn wine can properly maintain original nutrient components and functional components of the hawthorn fruit and hawthorn leaves, and after technical processes of deastringency, browning preventing, and pectin removal, the hawthorn wine is rich in nutrition and good in palatability and taste, arouses appetite of people, belongs to multifunctional health-care wine product with the effect of preventing diseases and higher a health-care value, and is good in market prospect.

The invention relates to the technical field of food processing, particularly a method for preparing a banana juice from complete banana fruit, more particularly a banana natural juice which is prepared from complete banana fruit (including peel and flesh) and can be widely used for preparing a banana beverage, banana wine, banana vinegar, banana meal and the like. The banana peel used as one of the raw materials has the advantages of abundant resources and high nutritive value, and thus, is a waste of resources and can pollute the environment after being discarded; and by using the banana peel as the raw material, the invention can change wastes into valuable substances, can improve the nutrients of the product, and particularly obviously lowers the cost of the product after adding the banana peel. The implementation of the invention changes the actual state of rare banana processed products on the existing market, opens up a way for bananas after production, promotes the development of banana related industries, forms a new economic growth point, and has great economic benefit and social benefit.

The invention discloses a processing method of preserved kiwi fruits. The method comprises the following concrete steps: collecting fresh kiwi fruits, which are mature but hard, free of disease and insect damage, complete and high in sugar, as a raw material, washing the raw material, peeling the raw material, and vertically cutting each fruit in half; performing color-protecting and sugaring on pulps of the kiwi fruits; and finally, performing processes of drying, cooling and the like on the pulps of the kiwi fruits to prepare the finished preserved kiwi fruits. According to the method, the pulps of the kiwi fruits are subjected to color protecting by a sodium pyrosulfite solution, and the sugaring and drying processes of the pulps of the kiwi fruits are segmentally carried out, so that the preserved kiwi fruits can have the color of the original fruits and rich aroma and flavor of the kiwi fruits, have better competitive advantages than like products and have very remarkable market advantages.

The invention discloses a preparation method of sweet corn wine. The preparation method specifically comprises the steps: collecting fresh sweet corns as a raw material, then separating corn kernels from corn cobs, boiling, stewing, steaming, mixing with distiller's yeast, saccharifying, potting, distilling, and preparing the finished wine. By implementing the preparation method, the required sweet corn raw material is extremely abundant, and is low in price; the prepared sweet corn wine is free from any additive and preservative and pure in mouth feel, and never goes to the head after people drink the sweet corn wine. Meanwhile, the prepared sweet corn wine is rich in nutrients, and well reserves original nutrients and functional ingredients of sweet cone wine fruits, thereby being a wine product with multiple health functions, and being very good in market prospect. The current situation that less processed products obtained by deeply processing the sweet corn wine on the market is changed, the path of the sweet corn wine after production is solved, the development of relevant industries of the sweet corn wine is driven so that a new economic growth point is formed, and huge economic benefit and social benefit are achieved.

The invention provides a method for preparing pitaya paste by a whole pitaya. The pitaya paste is particularly made of the whole pitaya, convenient to eat, good in taste and rich in nutrients, and can be used as leisure food and staple food as well. By the implementation of the method, the whole pitaya is used as raw materials, one of the raw materials, namely pitaya peel is rich in resources and high in nutritive value, and resources are wasted and the environment is polluted if the pitaya peel is abandoned; the pitaya peel is also used as the raw material, then, waste can be turned into wealth, nutrients of a product can be also increased, and most importantly, cost of the product is obviously reduced after the pitaya peel is added. Meanwhile, the prepared product is ideal in shape, the original nutritional and functional ingredients of the pitaya are well reserved, the product can be easily digested and absorbed, the special functions are enhanced, and the product is convenient to eat and good in taste, and can be used as the leisure food and the staple food. Currently, similar products are not available on the market.

The invention discloses a preparation method of mango buffalo milk. The mango milk is composed of uncooked buffalo milk and minced mango pulp. The novel and characteristic mango buffalo milk is prepared by combining mango and buffalo milk together. The mango buffalo milk is rich in fragrance, has a good taste and rich nutrients, is more nutritional than the conventional milk, and also has a healthcare function. Compared with the similar milk products, the provided mango buffalo milk is more competitive in the market and is capable of earning more profits. Furthermore, the mango buffalo is suitable to people of all ages, and has a vast market prospect.

A preparation method for hawthorn fruit juice comprises the following steps: selecting fresh large hawthorn fruits as a raw material, then mashing, blending with water, carrying out astringency removal, decocting, extracting, clarifying fruit juice and blending so as to obtain the finished product namely fruit juice. Through implementation of the preparation method, the hawthorn fruits are mashed firstly to obtain mashed fruit pulp, so that effective ingredients can be effectively extracted from the fine fruit pulp and also have a good effect for the astringency removal link. Through pre-stewing the fruit pulp for astringency removal, not only is bitterness in the hawthorn fruits effectively removed, but also original nutrients and functional ingredients of the hawthorn fruits are well retained; in addition, a physical method is adopted completely in the whole astringency removal process and any chemical additive is not added, so that the original ecological property of the hawthorn fruit juice is remained. Meanwhile, the hawthorn fruits are mashed firstly, then the mashed hawthorn fruits are blended with water for decoction and finally, the fruit juice is extracted, so that the effective ingredients of the hawthorn fruits can be extracted out completely, the prepared fruit juice has not only the original function of the hawthorn fruits, but also an excellent healthcare effect, and is good in palatability and high in commercial value.

The invention relates to a sugarcane wine preparation method, which specifically comprises: adopting sugarcane as a main raw material, squeezing into a juice, and fermenting through wine koji to obtain a peculiar wine product. According to the present invention, the required raw material sugar cane is rich, and further has characteristics of low cost, high nutritional value, and good health effect; any moisture, alcohol, essence and other auxiliary materials are not doped, and the prepared sugarcane wine is the raw juice wine while most of the traditional fruit wines are blended by adding various auxiliary materials; and the prepared sugarcane wine is not added without any additives and preservatives, and has characteristics of rich sugarcane flavor, pure taste, no temulence after being drunk, appetite exciting and rich nutrition, well retains the original nutritional and functional ingredients of the sugarcane, is a wine product with a variety of health functions, and has good market prospects.

The invention relates to a tomato solid drink and a preparation method thereof. The method concretely comprises the following steps: with fresh tomatoes as a main raw material, processing the tomato raw material, and adding isomaltooligosacharide and resistant starch into the raw material; and finally, carrying out spray drying to prepare a powder product and filling water into the powder product to obtain the tomato solid drink. According to the tomato solid drink and the preparation method thereof, pigment, essence and preservative are not added into the tomato solid drink in the product preparation process, so that the tomato solid drink and the preparation method thereof are completely in accordance with the development tendency that the modern food is safe, nutrient and convenient. Furthermore, the technology of the method is high in efficiency, good in effect, high in raw material utilization rate, free from waste and little in nutritional ingredient loss. The produced product is long in shelf life, and the problems that the tomatoes are excessive in supply in the peak season as well as rotted and inferior in the slack season, and the like can be solved. The current situation that fewer processed tomato products are available on the market is changed, the produced tomatoes are well sold, the development of industries related to the tomatoes is driven, and a new economic growth point can be formed, so that the tomato solid drink and the preparation method thereof have great economic benefit and social benefit.