254results about How to "Fine tissue" patented technology

The invention provides a sugar-free soft sweet rich in collagen. The soft sweet comprises the following raw materials by weight: 1 to 50 parts of collagen, 0.1 to 10 parts of an anti-oxidant, 10 to 98 parts of a non-carbohydrate sweetening agent, 0.01 to 20 parts of gel and 0.1 to 50 parts of a food additive. The sugar-free soft sweet is granular, and each granular soft sweet has a net weight of 1 to 8 g. The collagen sugar-free soft sweet provided in the invention has the following characteristics: 1) high-content collagen is provided; 2) the soft sweet is sugar-free, has a low calorie value and does not enter into metabolism of a human body; 3) the anti-oxidant in a formula can promote absorption of collagen; 4) good stability is obtained; 5) a candy is used as a carrier, so the soft sweet has good taste and can be easily accepted by consumers; 6) the soft sweet has a small volume and is convenient to carry; 7) according to results of three months of accelerated inspection, degradation amount of collagen in the soft sweet is small; 8) the soft sweet has qualified taste after three months of accelerated inspection; and 9) the soft sweet has qualified taste after stored for 24 months at normal temperature.

A fermented lactobacillus beverage is prepared from soybean through preparing soybean milk, inoculating thermophilic streptococcus and lactobacillus, fermenting, dispensing, homogenizing and sterilizing. Its advantages are agreeable taste, not containing cholesterine and lactose, and high nutritive value.

The present invention discloses a brown probiotic yogurt and a preparation method thereof. The brown probiotic yogurt includes the following materials: milk 78-97.48%, reducing sugar 1-8%, milk protein powder 0.5-3%, single cream 0.5-3%, sweet substances 0.01-7%, prebiotics 0.5-1.3% and probiotic fermentation agent 0.01-0.1%. The preparation method includes the following steps: 1) the milk is heated to 40-50 DEG C and is mixed with the reducing sugar, and the mixture is heated to 90- 95 DEG C to obtain a material A; 2) the material A is cooled to 40-50 DEG C and mixed with the milk protein powder, single cream, sweet substances and probiotics for 15-30 min to obtain a material B; and 3) the material B is homogenized and sterilized to obtain a fermentation substrate; and 4) the fermentation substrate is cooled to 35-38 DEG C, and probiotics are added into the fermentation substrate for fermentation to obtain the finished products. The yogurt has a probiotic content of 10<10> cfu / 100 g or above 10<10> cfu / 100 g, combines advantages of both brown fermented milk and probiotic fermented milk, and is pure and authentic in mouthfeel.

The invention discloses a high-strength wear-resistant steel plate and a preparation method thereof. The steel plate comprises the following ingredients (wt%) of: 0.28-0.35% of C, 0.10-0.60% of Si, 0.7-1.0% of Mn, no more than 0.025% of P, no more than 0.010% of S, 0.4-0.8% of Cr, 0.10-0.60% of Mo, 0.01-0.05% of Nb, 0.01-0.08% of V, 0.005-0.05% of Ti, 0.001-0.003% of B and the balance Fe and impurities. The preparation method comprises the procedures, such as smelting, continuous casting, controlled rolling, online quenching and low-temperature tempering. According to the preparation method, the prepared product has the Brinell hardness value being more than 500 through the reasonable design of alloying ingredients and production process, the hardness distribution is even, the impact toughness is no less than 24 J at the temperature of -20 DEG C, the microstructure is tempered martensite, the properties of welding and cold bending and the form of the steel plate are excellent; and the wear-resistant steel plate has a simple production process and short cycle, is low in cost and can be widely applied to the manufacture of construction machines.

The invention relates to the technical field of foods and relates to fermented coconut cream / coconut pulp juice, coconut yogurt and preparation methods of fermented coconut cream / coconut pulp juice and coconut yogurt. The preparation method of the fermented coconut cream / coconut pulp juice comprises the following steps: removing partial grease from coconut cream / coconut pulp juice, and carrying out sterilization and cooling, so as to obtain a fermented raw material; and adding a first fermentation strain into the fermented raw material, so as to obtain the fermented coconut cream / coconut pulp juice. The preparation method of the coconut yogurt comprises the following steps: respectively and independently fermenting the coconut cream / coconut pulp juice and a milk product, so as to obtain the fermented coconut cream / coconut pulp juice and fermented yogurt; and mixing the fermented coconut cream / coconut pulp juice with the fermented yogurt with the fermented yogurt in proportion, and carrying out blending and sterilization, so as to obtain the coconut yogurt. The products provided by the invention have special flavors of coconuts and yogurt, stable tissue state and fine and smooth taste and are rich in nutrition and easy to digest and absorb.

The invention discloses a production method of sour soybean milk with good flavor. The method comprises the following steps: with kilogram and liter as the mass unit and volume unit respectively, adding water to the soybean at a mass-volume ratio of (1:4)-(1:6), adding NaHCO3, stirring uniformly and soaking for 6-14 hours at normal temperature; grinding the soaked soybean in hot water at 80-90 DEG C, sieving and boiling to obtain soybean milk; based on the volume of the soybean milk, adding (5-8)% of sucrose, (0-1)% of lactose and (0-1)% of glucose, wherein the percent is according to mass-volume ratio; after sufficient dissolution, treating at a temperature of 70-121 DEGE C; cooling, and inoculating 0.02-0.06g / L ready-to-use starter or adding an activated leavening agent accounting for (5-8)% of the soybean milk by volume; culturing for 12-18 hours at 30-37 DEG C, and refrigerating to obtain sour soybean milk with good flavor. By adopting the method disclosed by the invention, the obtained sour soybean milk does not have beany flavor and is moderately sour and sweet, refreshing in taste and uniform in texture.

The invention discloses a method for processing vegetable fish balls, which comprises the following steps of: preprocessing fresh fish, mining meat, and rinsing; adding the rinsed fish into a fine filtering machine for fine filtration; preparing refined minced fillet and refined mashed vegetable by using a colloid mill; mixing the refined minced fillet, refined mashed vegetable, starch, isolated soy protein and seasoning auxiliary materials, and performing grinding treatment; and finally, forming, boiling, cooling, quickly freezing and packaging. The method is low in cost, the process is simple, and the method is convenient to use and has higher application and promotion value.

The invention relates to purple sweet potato milk pudding which comprises the following components in parts by weight: 5-25 parts of purple sweet potatoes, 60-80 parts of milk, 1-5 parts of whole milk powder, 1-10 parts of single cream, 0.05-10 parts of a sweetening agent, 0.25-0.50 part of agar, 0.8-1.5 parts of modified starch and 0.05-0.15 part of an edible essence. The invention also provides a method for processing the purple sweet potato milk pudding. The purple sweet potato milk pudding is light purple or purple, attractive in color and luster, fine and uniform in tissue, free of bubble and whey separation, fresh, smooth and mellow in taste, thick in milk flavor and proper in sweetness, has natural aroma and a unique flavor, leads endless aftertaste and is well received by customers. The purple sweet potato milk pudding can be subjected to temperature fluctuation and vibration in the transport process, and the phenomena of product deformation, breakage, water seepage and the like in the transport and sale processes can be effectively avoided.

The invention relates to rare earth prealloyed powder which is obtained by water atomization. The powder comprises the following components in percentage by weight: 36-45wt% of Cu, 5-8wt% of Sn, 5-8wt% of Ni, 0.5-1.5wt% of Ce, 8-12wt% of Co and 26-43wt% of Fe. According to the rare earth prealloyed powder provided by the invention, the sintering temperature is 740-800 DEG C, the bending strength is grater than 1000MPa, the utilization ratio of diamond reaches over 50%, the service life of the product is improved by over 30%, and the sharpness of the product is improved by over 20%. The rare earth prealloyed powder provided by the invention is wide in application range, and can be widely applied to granite cutting saw webs of various specifications.

The present invention discloses a preparation method for a leisure bean product, ie., multi-layer bean rolls. The purpose of the present invention is to overcome disadvantages of single variety, rough mouthfeel, poor toughness and the like of the existing leisure bean product. The main process steps of the method of the present invention comprise: selecting materials, soaking and cleaning, refining, centrifugating and filtering, carrying out continuous slurry boiling, carrying out slurry curdling, beating into fine slurry, carrying out first molding, carrying out alkalization seasoning, carrying out second molding, and carrying out secondary seasoning. According to the present invention, the traditional bean product processing technology and the modern food production technology are effectively combined, and the production process is optimized, such that problems of alkalization molding, seasoning, retention of soybean nutrients and the like are solved, and the technical level of the products is effectively improved; the product of the present invention has characteristics of delicate tissue, high elasticity, moderate hardness, unique flavor, rich nutrition, convenient eating, health and safety, easy carrying and storing, and the like, and is suitable for various consumer groups.

The invention discloses normal-temperature cheese food and a preparation method thereof. The preparation method comprises the following steps of (1) uniformly mixing a stabilizing agent, a milk powder substance, an emulsifier and emulsified salt to obtain a mixture A; (2) uniformly mixing grease, the mixture A and water, and performing stirring heating to realize sterilization and emulsification; (3) performing homogenization; (4) performing pouring, cooling and molding; and (5) drying the product until the moisture content is 8-35 percent by mass, and packaging the product. According to the normal-temperature cheese food, the shortcomings of oil and water separating, texture granulation and unstable quality are overcome; the normal-temperature cheese food can be stored and sold under normal temperature; meanwhile, the normal-temperature cheese food serving as leisure food is favorable for popularization of the cheese culture in China.

The invention discloses a pure plant-fermented yogurt and a production method thereof. The pure plant-fermented yogurt produced by reasonably proportioning grain and oil crop seeds as raw materials and adopting thermal-fusion pulping and lactobacillus plantarum fermentation without adding stabilizers and animal proteins has the advantages of fine and smooth tissues, uniformity and consistence, no sediment and demixing and unique flavor, and is in a thickened fluid; the acidity pH of the pure plant-fermented yogurt is 3.5-4.0, the viable count is not less than 1 million / milliliter, and the production method saves the processes of liquefaction and saccharification so that the unique nutrient components of plants are kept. Without containing cholesterols, lactose and preservatives, the pure plant-fermented yogurt is suitable for all people and can be used for preventing and curing hypertensions, hyperlipaemia, cardiovascular and cerebrovascular diseases, diabetes mellitus, obesities and digestive system diseases after long-term drinking.

A preparation method of konjak-red jujube sugar-free soft sweet comprises the steps of preparing red jujube juice, preparing mixed gel fluid of konjak glucomannan, boiling, condensing and molding, and cutting and drying. The preparation method of the konjak-red jujube sugar-free soft sweet is simple, convenient to obtain materials and low in cost. By using the principle of the generation of hot reversible gel through a synergistic action of konjak glucomannan and carrageenan under an acid condition and fully combining the gel property of konjak glucomannan and the nutritive value of red jujube, the invention overcomes the defects of poor mechanical performance and irregular shaping appearance of common soft sweets, improves thermal property and mechanical property of products and enhancestoughness of products by physically mixing konjak glucomannan and carrageenan. The prepared soft sweet has special color of red jujube and is rich in nutrition, fresh and delicious, and convenient tocarry.

The invention discloses normal-temperature processed cheese and a preparation method thereof. The preparation method comprises the following steps: S1, (1) uniformly mixing a stabilizer and an emulsifier to obtain a mixture A, adding the mixture A into water, performing stirring and heating until materials are uniform to obtain a mixture B, and (2) melting natural cheese, emulsifying salt and the water by heating to obtain a mixture C, wherein the step (1) and the step (2) can be carried out in a random order, and the addition amount of the water in the step (1) accounts for 40-90 percent of the total addition amount of the water; S2, uniformly mixing the mixture B and the mixture C, and performing heating, sterilization and uniform stirring; S3, performing homogenizing; S4, performing pouring, cooling and molding; S5, performing drying until the water content is 9-40 percent, and performing packaging to obtain the normal-temperature processed cheese. According to the normal-temperature processed cheese provided by the invention, the defects of oil separation, water separation, granulation and instable quality are overcome. The normal-temperature processed cheese can be stored and sold at normal temperature.

The invention discloses flavored fermented milk which comprises the following raw materials: raw milk, white granulated sugar, edible flower sauce and probiotics. A method for preparing the flavored fermented milk comprises the following steps: (1) defatting: performing centrifugal defatting treatment on the raw milk and introducing separated watery cream into a temporary storage tank for standby; (2) fermenting: sterilizing and then fermenting the defatted raw milk in the step (1); (3) homogenizing and sterilizing: adding the white granulated sugar into the watery cream obtained in the step (1), homogenizing and then sterilizing; (4) whey removal: demulsifying a fermentation solution obtained in the step (2) and then performing whey removal treatment; (5) filling: uniformly mixing the sterile watery cream added with the sugar and the fermentation solution subjected to whey removal, adding sauce ingredients to fill, conducting after-ripening after temperature reduction and preparing the flavored fermented milk. The flavored fermented milk disclosed by the invention has the advantages that the prepared flavored fermented milk is high-protein flavored fermented milk, opens up a new taste and is not added with a food additive, so that not only are purely natural raw material ingredients ensured, but also no nutritional ingredient is lost.

The invention discloses nut flavored fermented milk comprising the raw materials: raw cow milk, white granulated sugar, a nut sauce, and probiotics. A preparation method comprises the steps: (1) degreasing: carrying out centrifugal degreasing treatment of the raw cow milk, introducing the separated diluted cream into a temporary storage tank for standby application; (2) fermentation: sterilizing the degreased raw cow milk after degreasing in the step (1), and then fermenting; (3) homogenization and sterilization: adding the white granulated sugar into the diluted cream obtained in the step (1), homogenizing, and then sterilizing; (4) whey removal: demulsifying the fermented liquid obtained in the step (2), and then carrying out whey removal treatment; and (5) filling: mixing evenly the aseptic sugar-added cream with the whey-removed fermented liquid, adding the sauce ingredient, filling, cooling, and then after-ripening. The nut flavored fermented milk has the advantages that the prepared flavored fermented milk is high-protein flavored fermented milk, and a new taste is opened up; and with no addition of food additives, the natural raw material composition is ensured, the nutritional ingredients are not lost, and thus the nutritional ingredient content is improved to the greatest extent.

A preparation method of plant protein powder fermented milk beverage comprises the following steps: (1) plant protein powder extrusion, (2) expanded material ultra-fine pulverizing, (3) yogurt base stock fermentation, and (4) preparation of fermented milk beverage. The problems that anti-nutritional factors of protein of double-protein fermented milk beverage products are not inactivated possibly, strain fermentation efficiency is low, the flavor is poor and quality of products is unstable are solved, and the method which is high in efficiency, easy to operate, low in cost and suitable for production of most of plant origin protein raw material fermented milk beverage products is provided.

A cutter dedicated steels, is characterized in that: the chemical compositions and mass percent of each composition are: C 0.85%- 0.95%, Si 0.4%-0.5%, Mn 0.4%-0.5%, P <= 0.03%, S <= 0.02%, Cr 14.5%-15.5%, Mo 0.4%-0.6%, V 0.2%-0.3%, the residuel of Fe and inevitable micro impurity. The combination of the content of C and Cr in the inventive steels is the best combination suitable for producing cutter, the structure of steels is finer by adding Mo and V. The inventive steels have excellent integrated mechanical property, higher strength and rigidity, good toughness and excellent anti-rust property. The inventive steels have higher rigidity and better anti-rust property than the existing 3Cr13 steel, 4Cr13, 5Cr15MoVsteel, in particular the rididity HRC reach 57-58 HRC, and it is a cutter dedicated steels with excellent integrated mechanical property.

The invention provides lucid ganoderma fruit chiffon cake, which comprises lucid ganoderma fruit. The invention also provides a preparation method of the cake. According to the preparation method of the cake, lucid ganoderma fruit powder is added on the basis of chiffon cake, the original nutrition ingredients of the lucid ganoderma fruit are maintained, the nutrition value and the health care function of the cake are improved, in addition, good mouth feeling, flavor and tissue structures of the chiffon cake are ensured, meanwhile, the bitter taste and the astringent taste caused by lucid ganoderma are completely shielded by the flavor of the chiffon cake through an optimized recipe.

The invention discloses an annealing technique for an aluminum foil of an air conditioner radiator which belongs to the processing field of an aluminum product. A production mode for controlling the air of a furnace is adopted in an annealing furnace; the temperature of the air of the furnace is directly set to be 280 to 290 DEG C; the total annealing time is 20 to 26 hours; according to the size of the load of the furnace, a material column is fed on a frame without a thermal couple and can be directly discharged and cooled after the annealing is finished. The annealing technique of the invention has the beneficial effects that: the annealing technique only controls the temperature of the air of the furnace; the material column does not need a thermal couple; the operation is simple and convenient and the generating of waste material is avoided; the setting of the temperature and the time not only is beneficial to improving the production efficiency, but also leads the tissue of an aluminum foil product to be exquisite and leads the comprehensive performances to be excellent, is beneficial to subsequent processing and deformation in particular; the annealing technique of the invention reduces the production cost, can realize to punch the fin rays of the air conditioner at a high speed without cracking and meet the demands of a top customer.

The invention discloses a processing method of rosa sterilis jam, a processing method of rosa sterilis jelly and a processing method of candied rosa sterilis. The jam is made through the steps of cleaning rosa sterilis, performing peeling, performing coring, performing color protection, performing breaking, performing enzymolysis, performing mashing to obtain pulp, performing filtering, performingblending, performing treatment with a colloidal mill, performing homogenizing, performing concentration, performing canning, performing sterilization, performing cooling, performing preserving and the like; the jelly is made through the following steps of cleaning the rosa sterilis, performing peeling, performing coring, performing color protection, performing breaking, performing enzymolysis, performing mashing to obtain pulp, performing filtration, performing blending, performing treatment with the colloidal mill, performing homogenizing, performing clarification, performing heating for sterilization, performing canning, performing cooling, performing preserving and the like; and the candied rosa sterilis are made through the following steps of cleaning the rosa sterilis, removing stabs, performing peeling, cutting the peeled rosa sterilis into two parts, performing coring, performing color protection, performing blanching, performing sugaring, performing drying and the like. The scratchability of the obtained jam is 227.56g, the thickness / density is 827.73g.sec, the cohesion force is -280.02g, the viscosity index is -59.38g.sec, the soluble solid achieves 60 degrees Bx, the total sugar is 55.0%, and pH is 3.3-3.5. The TSS of the obtained jam is greater than or equal to 45 degrees Bx, the total sugar is about 15.0%, and the pH is 3.0-3.8. The obtained candied rosa sterilis is golden, the total sugar is greater than or equal to 45%, the acidity is 0.45%-0.8% and the moisture content is 15%-25%.

The invention takes fresh milk or reconstituted milk as a main material, does not add any sweetener, such as cane sugar, fructose, glucose and the like but adds Na, Fe, ZN and Ca which are easy to absorb to obtain salty yoghourt capable of strengthening Fe, Zn and Ca. The invention aims to change the sour and sweet mouth feel of yoghourt and develops a fermented sugarless low-sodium dairy product which has bland taste, is favourable for the tooth health of youngsters and cardiovascuIar health of middle-aged and elderly people.

The invention relates to the technical field of premixing powder, in particular to premixing powder of soft and European-style bread and soft and European-style bread made by application thereof. The premixing powder of soft and European-style bread comprises the raw material, parts by weight, including high gluten wheat flour, modified starch, granulated sugar, gluten, salt, soy protein powder, vitamin C, calcium carbonate, emulsifier, preservatives and enzyme preparations. The premixing powder of soft and European-style bread and the soft and European-style bread made by application thereof have the following beneficial effects: by utilizing vital gluten, the content of proteins of flour is increased so that the bread is more resilient; by utilizing modified starches, flexibility and water retention of the bread are improved so that the bread keeps full; by use of enzyme preparations, the bread structure is softer and more dedicate so that ageing resistance of the bread is increased; by utilizing preservatives produced from micro-encapsulation technology, the impact on dough recovery is little so that a storage period of the bread is prolonged.

A heat-resistant wrought aluminum alloy is characterized by containing the following metal elements: silicon 0.05-0.10%, iron 0.8-1.5%, copper 1.5-3.0%, manganese 0.2-0.5%, magnesium 1-2%, nickel 1-2% %, zinc 0.1-0.5%, titanium 0.05-0.15%, molybdenum 0.01-1% and the balance aluminum. The alloy obtained by the invention is a heat-resistant wrought aluminum alloy with less silicon content and high thermal strength; after adding titanium element, the structure is fine; after adding silicon, molybdenum, nickel, copper, iron and other elements, it can form thermal stability with aluminum The better excess phases Al2CuMg, Al6Cu3Ni, Al2FeSi, Al3Ti, Al2Cu4Mg5Si4, etc., improve the thermal strength of the aluminum alloy, can be strengthened by heat treatment, and have high plasticity in the hot state; do not contain manganese, chromium, so there is no extrusion effect, resistance Good welding, spot welding and seam welding performance, good corrosion resistance and machinability. It can be used to manufacture pistons of internal combustion engines and complex forgings that work at high temperatures, such as compressor impellers, blower impellers, etc.

The invention discloses buckwheat dumpling flour, which consists of corn flour, millet essence flour, strong flour, yeast powder, edible diastase and calcium lactate, and the mass ratio of the components is 80-90:7-11:7-11:0.5-1.5:0.8-1.2:0.3-0.3. Dumplings prepared from the buckwheat dumpling flour have high toughness of dumpling wrappers, good mouthfeel, boiling resistance, smooth surface after being boiled and insusceptibility to crack.

The invention relates to foils with alloying component proportioning and a method for making the same, in particular to aluminum foils used for the production of a radiator of an air conditioner and a method for making the same, belonging to the aluminum product processing field. The invention aims to overcome the defects existing in the prior art and provide air conditioner foils which are made by elements of iron, manganese, silicon, titanium and aluminum with the optimized component proportioning through processes of cast-rolling, cold-rolling and annealing; the aluminum foils have the advantages of compact structure and excellent comprehensive performance, and particularly facilitate the reduction of thickness and lower manufacturing costs; moreover, the aluminum foils can realize that air conditioner fins are not broken when the fins undergo the high-speed punching, thereby meeting market requirements.

The invention discloses a production method of a purple sweet potato pudding bean curd and further discloses a bean curd product prepared by carrying out the production method of the purple sweet potato pudding bean curd. Raw materials comprise the following components: soya-bean milk, smashed purple sweet potato, sugar, gelatin, milk powder, lactone and non-dairy creamer. The method disclosed by the invention is simple in production process, easy to realize and high in production efficiency, and can rapidly produce the purple sweet potato pudding bean curd; and the purple sweet potato pudding bean curd disclosed by the invention is lavender, fine and smooth in tissues, smooth and soft, has a mixed flavor of a purple sweet potato, a milk taste and soybean taste, and has a creamy and smooth mouth feel. With the purple sweet potato pudding bean curd produced by adopting the technique disclosed by the invention, new species are increased for a soybean product family so that a development new thought of enterprises is widened and the purple sweet potato pudding bean curd is particularly suitable for consumption fashion of modern young people; and the purple sweet potato pudding bean curd has abundant nutritional values, can be beneficial for body health after being eaten for long time, and is suitable for wide promotion.

The invention discloses a preparation method for a sandwich doughnut cake, and belongs to the field of preparation of doughnut cakes. The sandwich doughnut cake is prepared from the following raw materials in parts by mass: 22-23 parts of medium-strength wheat flour, 19-22 parts of white granulated sugar, 4-6 parts of water, 18-21 parts of refined vegetable oil, 25-26 parts of fresh eggs, 5-6 parts of corn starch, 1-2 parts of edible salts, 0.5-0.8 part of double-effect baking powder, 0.1-0.2 part of citric acid, 0.05-0.15 part of edible flavor, 2-6 parts of Custard cream, 5-6 parts of coating chocolate, 0.2-0.5 part of chocolate cream, 0.04-0.06 part of a d-sorbitol solution, 0.04-0.05 part of glycerol, 0.04-0.05 part of xanthan gum and 0.10-0.15 part of a cake emulsifier. A preparation method for the sandwich doughnut cake comprises the following steps: preparing the raw materials and mixing the raw materials, fermenting flour pulp, slip-casting and molding the fermented flour pulp, roasting the fermented flour pulp, carrying out core casting on the roasted flour pulp, de-molding and cooling the flour pulp to obtain a cake, forming patterns on the coating of the cake, and packaging and warehousing the cake. The preparation method further comprises preparing coating chocolate. The sandwich doughnut cake adopts various formulas, and is rich in nutrient, is fine in classifying in a preparing process, steps are smooth, and the operation is easier.

The invention discloses salted egg yolk ice cream. The salted egg yolk ice cream is prepared from raw materials in parts by weight as follows: 35-47 parts of water, 10-25 parts of cream, 5-20 parts ofwhole milk powder, 2-9 parts of butter, 2-9 parts of vegetable oil, 1-8 parts of a sweetening agent, 1-4 parts of cocoa powder, 0.2-0.4 parts of an emulsifier, 10-20 parts of salted egg yolk paste and 5-10 parts of salted egg yolk granules. The salted egg yolk ice cream has grey brown appearance coated with chocolate cream, a layer of golden yellow salted egg yolk granules are stuck to the surface of the salted egg yolk ice cream, the luster is attractive, the section of the salted egg yolk ice cream is faint yellow, the salted egg yolk ice cream has fine texture and no obvious ice crystals,the salted egg yolk is aromatic and tangy, and the salted egg yolk ice cream is cool, refreshing, high in nutritional value and suitable for people of all ages.