195results about How to "Fully retain nutrients" patented technology

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu / mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu / ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention discloses a making method of non-alcohol fermenting germinating unpolished rice beverage, which comprises the following steps: choosing unpolished rice; immersing; germinating; grinding; insulating; allocating; isotroping; sterilizing; inactivating enzyme; seeding bacteria; fermenting; displaying tasty flavour; improving digestive adsorption effect.

The invention discloses a production method for ready-to-eat instant nutritive edible fungus soup, which belongs to the technical field of deep processing of agricultural products. The production method mainly comprises the steps of selecting, cleaning, precise cutting, mixed boiling, spreading, pre-freezing and microwave vacuum freeze drying on screened raw materials such as edible fungi, thus obtaining the product which is subjected to nitrogen-filled packaging after being taken out of storage. The raw materials of the edible fungus soup is dewatered by a microwave vacuum freeze drying technology according to a modern food nutrition principle, so that the original color, aroma, taste and nutrients of the product are kept to the hilt, and compared with those of a conventional process, the drying efficiency is remarkably improved, the production cycle is shortened, the production cost is effectively reduced, and the special sterilizing effect of microwaves further guarantees the product quality at the same time. The edible fungus soup produced by the method is flat in shape, bright in color and luster, rich in nutrition, good in water regaining effect and long in storage time, and a feasible new way is provided for deep processing and utilization of the edible fungi.

The invention discloses fermented tomato sauce and a preparation method thereof. The fermented tomato sauce is characterized by comprising 50 to 100 percent of tomato slurry and 0 to 50 percent of syrup or substitute sugar. The preparation method is characterized by comprising the following steps of: crushing and pulping unrotten and fresh tomato serving as a raw material, concentrating in vacuum until the concentration is 0 to 3 times the original concentration, uniformly stirring the components according to the proportion, and sterilizing at the temperature of between 85 and 132 DEG C for 2 seconds to 15 minutes; and cooling the tomato slurry to the temperature of between 20 and 45 DEG C, inoculating lactobacilli to the sterilized and cooled tomato slurry according to a proportion of 10<3> to 10<9>cfu / mL, fermenting at the temperature of between 25 and 45 DEG C for 24 to 84 hours, and finishing fermentation when the pH value is 2.5 to 4.0. The method has the advantages that: (1) natural soft sourness can be produced, and annual fleabane herb flavor in the tomato is effectively removed; (2) through lactobacillus fermentation, the content of amino acid in the tomato can be improved by over 20 percent, the content of flavor substances in the tomato can be improved by over 30 percent, and the flavor and mouthfeel of a product are effectively improved; (3) nutritional ingredients in the tomato raw material, such as vitamins, dietary fibers and the like, are fully kept; and (4) the shelf life of food is prolonged, and the food is prevented from being rotted.

The invention provides a method for preparing cockscomb gynura decoction pieces. The method is characterized in that cockscomb and rauwofia are utilized as the main materials, and the cockscomb rauwofia decoction pieces are prepared by steps of raw material pretreatment, complex enzyme treatment, homogeneity, air flow drying, blending, softening and prilling, preforming and drying, shaping and package. The decoction pieces produced by the method can fully keep nutrient substances of the cockscomb and the gynura and remove astringent odor of the raw materials through primary and secondary steam fixation, improves the taste and quality of finished decoction pieces, can fully separate out active ingredients in the raw materials through the complex enzyme treatment, improves the utilization efficiency of the raw materials and enables the finished cockscomb rauwofia decoction pieces to have functions of clearing heat and promoting diuresis, resolving toxin and dispersing swelling, cooling blood and hemostasis and enhancing immunity.

The invention discloses a method for manufacturing dried coprinus comatus. The method comprises the following steps of material preparing, blanching, salting, brittleness keeping and hardening, color processing, precooking, sugar making, drying, sugar coating, reshaping, packaging and the like. According to the method for manufacturing the dried coprinus comatus, the coprinus comatus is salted, part of water of the coprinus comatus is removed so that the tissue of the coprinus comatus can be compact, the permeability of cells is also changed so that the sugar can permeate into the dried coprinus comatus, and therefore a finished product has a pure flavor and tastes good; the dried coprinus comatus is stable in color and luster due to the brittleness keeping and hardening and the color processing; since high fructose corn syrup is used in the sugar making process, the dried coprinus comatus has a lingering aftertaste, the nutritional ingredients in the coprinus comatus can be maintained sufficiently, and the dried coprinus comatus has the functions of whetting appetite, promoting digestion, and enhancing human body immunity.

The invention discloses a preparation method of snakegourd tea fine powder. The snakegourd tea fine powder for reducing inflame and moistening lung is processed by taking snakegourd as a raw material, preparing the raw material, and subjecting the raw material to steps of extraction, enzymolysis, enzyme deactivation, filtering, grinding, mixing, homogenizing, spray drying, finishing and packing. In the invention, extraction residue produced from the extraction of the snakegourd is subjected to composite enzyme treatment, so that the nutrient substances of the snakegourd are sufficiently retained, and the utilization ratio of the snakegourd is improved. Due to second-level homogenizing, the taste of the finished tea fine powder is improved, the quality of the finished tea fine powder is enhanced, and the finished tea fine powder has health-care functions of moistening lung, reducing phlegm, reducing inflame, relieving a cough, relieving chest stuffiness, removing stasis, cleaning toxic substances, relaxing bowel, and the like.

The invention discloses chicken jerky and a preparation method thereof, belonging to the field of a food processing technology. By taking chicken, fruit and vegetable dregs and oats as main raw materials, the preparation method comprises the following steps of freezing and preserving the raw materials in a freezing chamber firstly, baking and roasting, and then spraying fruit juice on the surface of a semi-finished product to obtain the product. The preparation method is simple and convenient to operate, can fully keep the nutritional ingredients of chicken, effectively combine the nutritional ingredients of the fruits and vegetables and the oats, and can effectively prevent the nutritional ingredients and active ingredients from loss and destruction by adopting a special baking process; furthermore, the chicken jerky forms a special fruit, vegetable and chicken compound flavor, has good mouthfeel and smooth and seamless appearance, can be eaten instantly, and can be used as snack foods such as small snacks, or used as geriatric foods with low fat and low calorie.

The invention discloses a processing method of wheat seedings as well as instant wheat seeding powder and wheat seeding fiber powder prepared from the same, and aims to solve the problem that the wheat seedings can be protruded during the processing by adopting the existing wheat seeding juice powder preparation process, for example, in part of methods, hot air being 145-165 DEG C is used for drying, the processing time is slightly long, and the product quality is seriously influenced. The wheat seedings are processed by adopting a wall-adhering-resisting spray control drying method, the blanching temperature can achieve 95 DEG C-98 DEG C, and enzyme and functionality components in the seedlings are greatly destroyed. The processing method comprises the following steps of: preprocessing, color protecting, pulping, filtering, homogenizing and spray drying. The processing method provided by the invention is capable of effectively reducing the blanching temperature, the functionality components are reserved to be maximum extent, meanwhile, wheat seeding juice is directly sprayed, a relatively good spraying effect is obtained through controlling spraying process parameters, the process is simple, the operating method is simple, the spraying time is short, and a product is not easy to block.

The invention discloses a preparation method of a rubus parvifolius and mulberry vinegar beverage which adopts rubus parvifolius and mulberries as the main raw materials. The preparation method comprises the following steps: raw material juicing, enzymolysis, ultra-high temperature sterilization, alcohol fermentation, acetic fermentation, filtration, blending, homogenization, sterilization, filling and storage. The preparation method for the rubus parvifolius and mulberry vinegar beverage which is comprehensive in nutrition and pure in taste can fully maintain the nutrient substances of both rubus parvifolius and mulberries, improves the raw material utilization ratio, enables the end rubus parvifolius and mulberry vinegar beverage to be stable in color through homogenization, avoids delamination and precipitation, reduces damage to the active ingredient through ultra-high temperature sterilization, and ensures that the finished product of rubus parvifolius and mulberry vinegar beverage has the effects of promoting the production of body fluid to relieve thirst, benefiting liver and kidney, promoting the production of body fluid to moisten the intestines, blacking hair and improving eyesight, promoting digestion and the like.

The invention relates to functional five-cereal bean milk as well as a production technology thereof, and belongs to the technical field of beverage processing. The production technology of the functional five-cereal bean milk is characterized by comprising the following steps: mixing baked germinated brown rice and germinated soybeans to pulp by taking the germinated soybeans and the germinated rice as main raw materials, pulping corns, oat, barley, buckwheat, Awadani, mung beans and red beans respectively, compounding, adding a sweetening agent, a stabilizing agent and an emulsifying agent, then homogenizing, degassing, sterilizing, cooling and performing sterile filling, thereby preparing the functional five-cereal bean milk. According to the invention, all the germinated soybeans and brown rice grains are utilized; the application fields of corns, oat, barley, buckwheat, Awadani, mung beans and red beans are widened; the functional five-cereal bean milk is unique in flavor, fine and smooth in mouthfeel, balanced in nutrition and rich in beneficial components of gamma-aminobutyric acid (GABA), dietary fibers and the like, and has the efficacies of resisting oxidation, improving the immunity of organism, relaxing bowels, building body, losing weight, reducing blood pressure, improving sleep and the like, and the content of GABA in the functional five-cereal bean milk is 10-15 mg / 100mL.

The invention discloses a preserved roselle manufacturing method which comprises the following steps of preparing materials, salting the materials, protecting crispness of the materials, hardening the materials, sulphuring the materials, precooking the materials, sugaring the materials, drying the materials, reshaping the materials, packing the materials and the like. Roselle is salted to remove part of water, so that tissues of the roselle are compact, the permeability of cells is changed, and sugar can permeate into preserved roselle conveniently. Thus, the preserved roselle is pure in flavor, delicious in taste and convenient to eat. Furthermore, nutrients of the roselle are fully kept. The preserved roselle has the effects of relieving summer heat, reducing blood pressure, intensifying blood vessel elasticity, curing hypertension, clearing heat, detoxifying, helping digestion, helping produce saliva and slaking thirst.

The invention discloses a preparation process of rose apple date palm fruit vinegar drink. The rose apple date palm fruit vinegar drink uses rose peach and dates as main raw materials, and the rose apple date palm fruit vinegar drink passes the following steps Preparation: Juicing of raw materials, enzymatic hydrolysis, ultra-high temperature sterilization, alcoholic fermentation, acetic acid fermentation, filtration, blending, homogenization, sterilization, filling, and storage. The invention provides a preparation process of apple apple and date palm fruit vinegar beverage with comprehensive nutrition and pure taste. Repeated homogenization makes the color of the finished roseberry date vinegar drink stable, avoids layered precipitation, and ultra-high temperature sterilization reduces the damage to the active ingredients of the roseberry date vinegar drink, making the finished roseberry date vinegar drink more stable. The drink has the effects of clearing heat and quenching thirst, diuresis and drenching, quenching thirst and irritability, replenishing qi and blood, resolving phlegm and relieving asthma.

The invention discloses a fermented carrot sauce and a preparation method of the fermented carrot sauce. The fermented carrot sauce is characterized by consisting of the following components in percentage by weight: 50 to 100 percent of carrot pulp and 0 to 50 percent of syrup or substitutive sugar. The preparation method comprises the following steps of: precooking carrots and then pulping the precooked carrots; uniformly stirring the components in percentage by weight, and sterilizing the mixture, wherein the sterilization temperature is between 85 and 132 DEG C, and the sterilization time is between 20 seconds and 30 minutes; after the sterilization, cooling the carrot pulp to the temperature of between 20 and 45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled carrot pulp according to a proportion of 103 to 109 cfu / mL, fermenting the mixture for 24 to 84 hours at 25 to 45 DEG C, and ending the fermentation when the pH value is between 2.5 and 4.0; and standardizing the fermented carrot pulp to obtain a finished product of the fermented carrot sauce. The preparation method can: (1) produce natural softness and sourness and effectively remove wild wormwood taste in the carrots; (2) improve the amino acid content in the carrot pulp by over 20 percent through lactic acid bacteria fermentation, improve flavor substances by over 30 percent, and effectively improve the flavor and the mouthfeel of the product; (3) fully maintain nutrient components such as vitamins, dietary fibers and the like in the carrot raw material; and (4) prolong the shelf life of foods and prevent putrescence.

The invention discloses a processing technology of sedum sarmentosum decoction pieces, wherein the sedum sarmentosum decoction pieces are mainly prepared from sedum sarmentosum by the following steps: sedum sarmentosum preprocessing, complex enzyme processing, homogenizing, airflow drying, blending, softening and pelleting, tabletting and drying, reshaping and drying, and the like. The decoction pieces produced by the method disclosed by the invention can fully reserve the nutrient substances of the sedum sarmentosum; by removing water twice with steam, astringency in the raw materials can be removed and the taste of the finished decoction pieces can be improved; through the complex enzyme processing, active ingredients in the raw materials are fully separated and the utilization rate of the raw materials is improved; therefore, the finished sedum sarmentosum decoction pieces have functions of clearing heat and promoting diuresis, removing toxin and dispersing swelling, cooling blood for haemostasis, boosting immunity and the like.

The invention discloses a manufacturing method for preserved zizania latifolia and relates to the field of deep processing of foods. Zizania latifolia is gramineous zizania latifolia which belongs to a perennial biennial root herbaceous plant wide in planting area. The manufacturing method comprises the following steps: preparing materials; carrying out blanching; carrying out color protection treatment; carrying out brittleness-keeping and hardening treatment; carrying out salting; carrying out pre-cooking; carrying out sugar preserving; carrying out drying; carrying out sugar-coating; carrying out shaping; and carrying out packaging and the like. According to the method disclosed by the invention, by using a saline solution to blanch, not only can the zizania latifolia turcz be sterilized and de-enzymed, but also the permeability of inner cells of the zizania latifolia turcz can be changed, so that penetration of sugar into the preserved zizania latifolia turcz is facilitated. Through the brittleness-keeping and hardening treatment and the color protection treatment, the preserved zizania latifolia turcz is pure in flavor, tasty in flavor and stable in color and luster, and the nutrients of the zizania latifolia turcz can be fully retained. The preserved zizania latifolia turcz has the functions of inducing diuresis and dispelling water, reducing the blood pressure and clearing away heat and loosing the bowels.

The invention relates to a lycium ruthenicum beverage. The beverage comprises the following components in parts by weight: 1-5 parts of dried lycium ruthenicum, 1-5 parts of concentrated fruit juice,5-12 parts of sugar crops, 0.5-2 parts of a sour agent, 0.05-0.3 part of a compound stabilizer, 0.01-0.06 part of a compound color fixative, and 75.64-92.44 parts of treated water. According to the invention, the dried lycium ruthenicum is taken as a main raw material, and the nutrient components such as anthocyanidins, proanthocyanidins, amino acid, polysaccharides, proteins, vitamins and minerals in the lycium ruthenicum are effectively reserved through the reasonable compatibility and synergy of the compound color fixative and other components. The beverage has a deep purple red color, richand unique flavor of the lycium ruthenicum, a state of clarified beverages and a dense mouth feel of turbid beverages, is palatable with slight sweetness and sour, rich in the anthocyanidins, and hasthe efficacy of preventing and treating diabetes, improving eyesight, improving skins, preventing cancers, enhancing human immunity, beautifying skins, and resisting oxidation.

The invention provides pawpaw biscuits, comprising the following components: 40-60 parts of flour, 20-40 parts of cream, 20-40 parts of pawpaw, 3-6 parts of banana, 5-15 parts of milk, 0.005-0.015 parts of ammonium bicarbonate, 0.005-0.015 parts of pawpaw essence and suitable water. The pawpaw biscuits provided in the invention have the following advantages: 1, the biscuits preserve the nutrition of the pawpaw and have rich nutrition and better health-care function; 2, the taste of the product is delicious, so the pawpaw biscuits can be produced in scales and can be widely circulated, so the nutrition utilization for the pawpaw is promoted.

The invention relates to a making method of boxthorn leaf tea. The making method comprises the following steps of: collecting, spreading, killing out, rolling, forming and drying boxthorn leaves; and drying by using an electric oven through three steps of primarily drying, cooling and secondarily drying until the moisture content of the boxthorn leaves is less than 5%, and twisting the boxthorn leaves in powder by hands. The making method of the boxthorn leaf tea provided by the invention uses the collected boxthorn leaves as raw materials; the boxthorn leaf tea is formed by carefully stir-frying by using the traditional process and the modern science and technology; with the adoption of the making method of the boxthorn leaf tea, various nutrition and health protection components of the boxthorn leaves can be fully reserved; the boxthorn leaf tea has the advantages of faint scent, heavy flavor and exotic fragrance; and furthermore, a preparation process is simple, no auxiliary material can be added, and the health-care effect is obvious.

The invention discloses a rhizoma polygonati extract. The rhizoma polygonati extract is obtained according to the steps of a, pulverizing rhizoma polygonati; b, placing obtained rhizoma polygonati powder in an extraction tank, adding 0.3-0.8% acid solution 4-8 times as heavy as the rhizoma polygonati powder, soaking for one hour, heating to 60-80 DEG C for 1-3 hours, filtering and collecting extracting solution; c, adding water 2-6 times as heavy as filtered powder dregs, heating to 55 DEG C, regulating a ph (potential of hydrogen) value to be 5.0, adding compound enzyme as much as 0.5-1.5% of the weight of powder dreg water, performing enzymolysis for 2 hours, filtering and collecting enzymatic hydrolysate; d, blending the extracting solution with the enzymatic hydrolysate, regulating a ph value to be neutral, heating to 70 DEG C, adding 0.2-0.6% clarifying agent to clarify for one hour, and performing refined filtration to obtain refined filtrate; e, subjecting the refined filtrate to vacuum concentration; f, subjecting concentrated solution to spray drying so as to obtain the rhizoma polygonati extract.

A green plum juice beverage with rich nutrients the green plum and good taste is prepared from fresh green plum through choosing raw material, washing, freeze peeling, thawing in hot water, beating, proportionally mixing it with other additives, degassing, homogenizing, sterilizing and loading it in containers.

The invention relates to a making process of spiced peanuts. The process comprises the following steps: (1) cutting kohlrabi into square cubes, soaking the square cubes in clean water for 3-5 hours and changing water twice in the soaking process, so that salt in the vegetable cubes seeps out; (2) soaking peanut kernels by using cold water, cooking and cooling the peanut kernels; (3) fishing out the soaked square kohlrabi cubes without saline tastes from the clean water, putting the square kohlrabi cubes into a water squeezer, and squeezing out water; (4) boiling and cooling sauce of salt, spices and soy sauce for future use; (5) pouring the square kohlrabi cubes with water squeezed and the cooled peanut kernels into the cooled sauce, soaking and pickling the square kohlrabi cubes and the peanut kernels in the cooled sauce, reversing a vat once every day in the former five days, and obtaining the spiced peanut after the square kohlrabi cubes and the peanut kernels are stored for 15 days. The process is generally finished by using the traditional manual process, the made spiced peanuts are clean and clear in color and smooth in mouth feel; nutritional components of the peanuts are sufficiently kept; and moreover, a preparation process system has the advantages of simple equipment, low cost and easiness in promotion and application.

The invention discloses a making method of coffee leaf tea. The making method includes: using coffee leaves and / or tender leaf tips as raw materials, preprocessing, fumigating, rolling, drying and packing, to be more specific, cleaning the raw materials in a graded manner, processing in inert gases under normal temperature for 3-9 hours, using steam of 110-120 DEG C to fumigate the raw materials for 1-5 minutes, using a tea leaf rolling machine to roll the raw materials at 40-90 DEG C for 4-8 minutes to obtain targets, drying at 90-125 DEG C for 45-75 minutes, and vacuum packing. The making method has the advantages that the coffee leaves and / or tender leaf tips are used as the raw materials, the nutrient contents such as caffeine, chlorogenic acid and trigonelline rich in the coffee leaves and / or tender leaf tips are reserved sufficiently, the coffee leaf tea is beneficial to human bodies, has functions such as moderate stimulating, beatifying and aging delaying, and unique in flavor; the coffee leaves can be used as tea leaves and also be used as blending and adding raw materials of beverage.

The invention belongs to the field of foods, and especially relates to a fermented mango beverage and a preparation method thereof. The fermented mango beverage is prepared by the following steps: carrying out blanching, carrying out pulping, carrying out fermenting, carrying out seasoning, and carrying out sterilizing. The fermented mango beverage provided by the invention is rich in nutrition, good in edible taste, as well as beneficial for nutrient intake and body health.

The invention discloses tea sauce and a preparation method thereof. The tea sauce comprises the following components in percentage: 50-99.8% of tea concentrated pulp, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-49.8% of syrup or substituted sugar. The preparation method comprises the following steps: extracting fresh tea leaves serving as a raw material with hot water, and performing 6-fold vacuum concentration; uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 2 seconds-5 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on the ratio of 10<3>-10<9> cfu / ml; and fermenting at 25-45 DEG C for 24-72 hours, wherein the fermentation ends when the pH value is 3.0-4.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea leaves; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the raw material of tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention discloses vegetable chili sauce which is made of green onion, chilies and vegetables as main raw materials. The vegetable chili sauce is simple in making method, fresh and spicy in taste and rich in nutrition, and nutrition components of vegetables are maintained to the maximum extent; in the making process, soup made of edible salt is adopted to adjust the taste, no other complex seasoning is used, the original taste of food can be maintained to the maximum extent, and thus the vegetable chili sauce is nutrient and healthy.

The invention discloses a processing method of a robinia flower flour paste. The processing method is characterized in that the robinia flower flour paste is prepared from robinia flower and flour which are used as major raw materials by virtue of the steps of robinia flower enzyme deactivation, drying, crushing, mixing, steaming, starter propagation, fermentation for soy sauce preparation, grinding, blending and the like. The robinia flower flour paste prepared by use of the method is delicious and appropriate in degree of saltiness, can be used as a seasoning or a table paste, and is convenient to eat; meanwhile, the raw materials of the robinia flower flour paste are easily available so that the processing cost can be reduced; the nutritive value of the robinia flower is increased, and the robinia flower flour paste has the effects of eliminating edema, resisting ulcers, reducing blood pressure, preventing arteriosclerosis and the like.

The invention relates to herbaceous plant nutritious drink and a manufacturing method thereof, which aim to the defects of single nutrition of fruit drink, good drinking effect but high cost of drink mainly including amino acid, and so on. Amino acid, hawkthorn, balloon-flower roots, rhizoma polygonati, sicklesenna seeds, chrysanthemum, liquorice and other traditional Chinese medicine plants with sweet mouthfeel are selected; the processing method is scientifically selected according to the characteristics of the herbaceous plant nutritious drink; and the drink can replenish various microelements, vitamins and amino acid of the human body, is beneficial to all ages, has slightly sweet and sour flavor, belongs to a natural preparation, and does not contain hormones and pigments. When people enjoy drinking the herbaceous plant nutritious drink, the herbaceous plant nutritious drink can quickly replenish nutrition, increase energy, improve the immunity of the organism, and protect liver and stomach, and has good functions of health care, aging resistance and so on.

The invention discloses a processing method for bamboo mushroom and nostoc commune nutritional fungus-vegetable tablets. The processing method is characterized in that the bamboo mushroom and nostoc commune nutritional fungus-vegetable tablets are prepared from environment-friendly, healthy and nutrient-rich bamboo mushrooms and nostoc commune which are used as main raw materials through the steps of pre-processing, smashing, pulping, enzyme treatment, homogenizing, freeze-drying, mixing, softening, pelleting, tabletting, drying, shaping, drying and the like. According to the method, the raw materials are subjected to compound enzyme treatment, so that nutrient substances in the raw materials are fully retained, and the utilization ratio of the raw materials is increased; environment-friendly, healthy and nutrient-rich bamboo mushrooms and nostoc commune are used as main raw materials, so that the nutrient substances of the nutritional fungus-vegetable tablets are increased, the variety of the nutritional fungus-vegetable tablets is increased, the bamboo mushroom and nostoc commune nutritional fungus-vegetable tablets are complete in nutrition, delicious in taste and convenient to carry or eat, can be eaten directly, can also be dissolved in drinking water to be drunk, is long in storage period and has the effects of clearing heat, dissipating phlegm, relieving restlessness, stopping vomiting, clearing away heat and toxic materials, clearing away heat and improving eyesight, astringing, benefiting qi, boosting essence and refreshing of the bamboo mushrooms and nostoc commune.