151results about How to "Good food therapy and health care" patented technology

The invention relates to a method for processing instant coarse cereal balanced nutritional flour, which comprises the following steps of: (1) mixing 25 to 30 percent of buckwheat flour, 10 to 15 percent of fagopyrum tataricum flour, 8 to 12 percent of hulless oat flour, 15 to 20 percent of hyacinth bean flour and 30 to 35 percent of pea flour to obtain mixed flour; (2) adding water into the mixed flour and blending to form flour paste, adding solution of CaCl2 to ensure that the pH value of the flour paste is between 6.0 and 6.5, adding 140 to 160u of intermediate-temperature alpha-amylase into each gram of mixed flour, and liquefying at the temperature of between 60 and 65 DEG C to obtain liquefied flour milk; and (3) decoloring the liquefied flour milk, seasoning, and spray-drying to obtain a finished product. The method is simple, easy to operate and master, low in production cost and environment-friendly, the obtained product has high instant and blending performance, is convenient to eat, has an adjuvant therapy effect on senile diseases such as hypertension, hyperlipaemia, cardiovascular and cerebrovascular diseases, diabetes, obesity and the like, and has better effects of dietetic therapy and health care than rice and wheat flour.

The invention discloses a making method of pressed salted duck, which includes: unhairing raw ducks to obtain unhaired ducks; weighing the ducks; vacuum-massaging the ducks and applying dry salt for pressed salted ducks, which accounts for 5.0-8.0% of the weight of the ducks; salting the ducks at -5 DEG C to 1 DEG C for 42-48 hours after massage is performed for 30-50 minutes; cooling herbal extract to 70-75 DEG C; using the herbal extract to hermetically soaking the ducks for 1.5-2.5 hours, using boiled water which is cooled to 48-52 DEG C to clean the ducks; sun-curing the ducks for 24-26 hours; placing the sun-cured ducks into a sun-curing basin and covering with cloth; drying the ducks in the shade in daytime; removing the cloth to air-dry the ducks at night and allowing dew to attachto the ducks; and obtaining the pressed salted duck, wherein making the pressed salted duck takes 6-8 days totally. The pressed salted duck is evenly salted and strong in flavor of cured food, and has dietary health effect.

The invention belongs to the technical field of foodstuff and particularly relates to functional microwave popcorn and a preparation method thereof. The functional microwave popcorn comprises the following raw materials in parts by weight: sweet corn, matcha, vitamin B1, vitamin B2, vitamin A, vitamin C, vitamin D, konjac gum, Kappa-carrageen gum, xanthan gum, green gram starch, mentha haplocalyx, eggs and banana meal. The popcorn is not added with cane sugar, melts easily in the mouth, tastes delicate and smooth, has a unique flavor and the functions of soothing liver, detoxicating, reducing fever and lubricating intestines and is rich in nutrition.

The invention discloses a dried walnut flower cake. The dried walnut flower cake is prepared through using the raw materials, by weight, 20-30 parts of corn powder, 15-18 parts of walnut kernel powder, 2-4 parts of black sesame powder, 10-15 parts of flour, 10-20 parts of a traditional Chinese medicinal paste of dried walnut flower, 10-20 parts of fermented lactic acid bean dreg milk, 10-20 parts of a composite traditional Chinese medicinal liquid, 1-2 parts of baking powder and a proper amount of water. The dried walnut flower cake has a mellow and rich taste and has a good diet therapy healthcare effect, and abundant phosphatides are contained in the dried walnut flower, are beneficial for enhancing the human cell vitalities, promote the human hematopoietic function, and can effectively reduce the blood fat and cholesterols and prevent the arteriosclerosis.

The present invention belongs to the field of food processing technology, in the concrete, it relates to a composite flavouring material made up by using Chinese medicinal material agastache as raw material and application of said flavouring material for stewing fish. Said agastache flavouring material is made up by using agastache as raw material through the processes of extraction, mixing and emulsification. Said flavouring material has rich nutrients and has effective health-care action.

The invention relates to a food and a process, namely five-color selenium fragrant health care rice and a method for producing the same. The five-color selenium fragrant health care rice is characterized by consisting of the following components by weight portion: 25 to 27 portions of white fragrant rice, 10 to 12 portions of red fragrant rice, 7 to 9 portions of black fragrant rice, 6 to 8 portions of waxy fragrant rice, 8 to 10 portions of oat rice, 7 to 9 portions of buckwheat rice, 8 to 10 portions of mung bean, and 13 to 15 portions of selenium-rich high-oil corn, wherein the white fragrant rice, the red fragrant rice, the black fragrant rice and the high-oil corn are artificially cultivated selenium-rich rice with selenium content of between 200 and 250 micrograms per kilogram. The production method is to apply sodium selenate or sodium selenite selenium fertilizer in the crop growth stage to ensure that the selenium content reaches the standard. Because the health care rice is prepared from five-color rice and can be cooked together, the nutrient is complete, the structure is reasonable, the color of the cooked rice is bright, the flavor is unique, and the selenium content and various nutrient content are ensured, thus the health care rice has obvious food therapy health care function, low cost and convenient implementation, is suitable for extensive urban and rural ordinary people to eat, and has considerable utility value and market prospect.

High-nutrient health-care bread is made from flour, sugar, yeast, Chinese yam residue dietary fibers, burdock residue dietary fibers, salvia miltiorrhiza, salt, purple potatoes and beans. A crust of the obtained bread is brown, or golden yellow, or reddish brown or light brown; according to the bread crust texture, the crown is big, the neck is obvious, and the crust is free from cracks or spots and smooth; a bread core is purple or light purple and as smooth as silk; air holes of the bread are fine, dense, uniform and rectangular, hole walls are thin, and the bread has no obvious hollow or solid parts and is in a sponge shape; the bread is soft and high in resilience, can recover fast after being pressed, and has bread empyreumatique taste, sweet and saline taste and light yeast taste; Chinese yam residues and burdock residues contain a great number of usable high-quality dietary fibers and have the good dietary therapy health-care functions for patients with diabetes, colon cancer and the like; the salvia miltiorrhiza can reduce blood fat and restrain coronary atherosclerosis formation.

The invention discloses a making method of kidney-tonifying and qi-tonifying pressed salted duck, which includes unhairing crude ducks to obtain the unhaired ducks, weighing, subjecting the ducks to vacuum massage via dry salt used for pressed salted duck and accounting for 5.0-8.0% of the unhaired ducks, massaging the ducks while applying the dry salt for 30-50 minutes, salting the ducks at the low temperature of -5 DEG C to 1 DEG C for 42-48 hours, cooling herbal extractant to 70-75 DEG C, using the herbal extractant to hermetically soak the ducks for 1.5-2.5 hours, washing the ducks with boiled water cooled to 48-52 DEG C, air-drying the ducks for 24-26 hours, placing the air-dried ducks into a sun-drying basin, covering the ducks with cloth, drying the ducks in the shade without exposure to sunlight in daytime, uncovering the ducks to air-dry the ducks at night, and allowing dew to attach to the ducks to obtain the pressed salted duck, wherein the making method takes 6-8 days totally. The kidney-tonifying and qi-tonifying pressed salted duck is evenly salted, has strong flavor of cured products, and has the dietary therapy and health caring effects of tonifying kidney and qi.

The invention discloses a preparation method of a beauty-nourishing pressed salted duck, comprising the following steps of: unhairing a duck to obtain a bare duck; weighing; carrying out vacuum massage on the duck by the dried salt for the pressed salted duck, wherein the weight of the dried salt is 5.0-8.0% of that of the duck; coating the dried salt for the pressed salted duck when the pressed salted duck is massaged; massaging for 30-50 minutes; curing for 42-48 hours at the low temperature from -5 DEG C to 1 DEG C; cooling the Chinese medicine extracting solution to 70-75 DEG C; soaking the duck for 1.5-2.5 hours in a sealing way by the Chinese medicine extracting solution; cleaning the duck by boiled water with the temperature of 48-52 DEG C, and then drying for 24-26 hours; putting the dried duck into a drying pot, and covering with cloth; drying the duck in the shade without sunshine in the day; and carrying out air drying on the duck by the means that the cloth is opened in the night, so that the dew can be attached to the duck body jointly for 6-8 days to obtain the product. The beauty-nourishing pressed salted duck not only is evenly cured and thick in cured meat, but also has the effect of beauty-nourishing food therapy health care.

The invention discloses a preparing method of kidney-tonifying qi-benefiting seasoned duck. The preparing method comprises the following steps of: frying salt, anise and Sichuan peppercorn according to proportion until the mixture turns yellow, salting the duck and the yellow ingredients at low temperature according to proportion, taking Chinese herbal medicine according to weight part and mixing, adding water, placing for 30-35 minutes at normal temperature, adding water again, boiling to obtain traditional Chinese medicine extracting solution, placing in soaking equipment, placing the treated duck, soaking and drying, stirring thick broad-bean sauce, soy and water according to proportion for blending sauce, carrying out vacuum massage on the dried duck while applying the sauce, and drying 2-3 hours in a drying room after massaging for 30-50 minutes, thus obtaining a finished product. The kidney-tonifying qi-benefiting seasoned duck prepared by the invention is uniform in salting and good in mouth feeling and has a kidney-tonifying qi-benefiting dietary-therapy health-care function.

The invention discloses whole wheat Chinese yam dreg dietary fiber bread and a preparation process thereof. The whole wheat Chinese yam dreg dietary fiber bread is mainly composed of whole wheat flour, AB Mauri yeast, salt, granulated sugar, water, Chinese yam dreg dietary fiber and defatted milk powder, is rich in nutrition and delicious, and has a good food therapy health care function for patients with diabetes mellitus, colon cancer and the like.

The invention discloses pig skin sponge body-building food with an appearance building effect. The body-building food is prepared by a series of treatment, including selecting various bacteria-free animal skins, mainly pig skin, removing hair from the pig skin, descaling and cleaning the pig skin, soaking and rinsing the descaled and cleaned pig skin by edible alum, drying the soaked and rinsed pig skin, cutting the dried pig skin into slices, strips and threads, and frying the slices, strips and threads by edible oil until the slices, strips and threads turn sallow for later use. Therefore, the pig skin does not contain or contains little fat, so collagen and elastin having wrinkle-removing, skin-smoothing and skin elasticity promoting effects can be better digested, absorbed and utilized by human body. The body-building food can be eaten in various ways: the body-building food can be eaten as fast food or snack according to individual interest, a cold vegetable dish in sauce, a fried dish or soup cooking hot pot with optionally adjustable taste. The body-building food is packaged in vacuum or hermetically packaged with a drier as a semi-finished product. The semi-finished product in a package is soaked in boiled warm water and is dehydrated to obtain a finished product. The finished product is blended and processed according to the way and the taste for eating.

The invention discloses whole-wheat and burdock dreg dietary fiber bread and a preparation process thereof. The whole-wheat and burdock dreg dietary fiber bread is mainly prepared from whole wheat flour, Mauri yeast, table salt, granulated sugar, water, burdock dreg dietary fiber and defatted milk powder. The whole-wheat and burdock dreg dietary fiber bread disclosed by the invention is rich in nutrition and delicious, and has better food-therapy healthcare functions on patients suffering from diabetes mellitus, colorectal cancer and the like.

The invention discloses buckwheat composite healthcare rice and a preparation method of the buckwheat composite healthcare rice. The buckwheat composite healthcare rice comprises the following raw materials: bitter buckwheat, sweet buckwheat, broomcorn, taro, chestnuts, chufa, carrots, allium fistulosum, ginkgo leaves, astragalus membranaceus and sealwort. The buckwheat composite healthcare rice has the beneficial effects that the problem of various diseases due to unbalanced nutrition of a human body is solved in diet; the buckwheat composite healthcare rice has very good food treatment and healthcare effects for arteriosclerosis, hypertension, hyperglycemia, hyperlipidemia, cardiovascular and cerebrovascular diseases and other blood circulation diseases, and is good in mouth feel and simple and convenient to eat.

The invention discloses a high-fiber boil resistant noodle and a making method thereof. The noodle is composed of whole wheat flour, cabbage, amaranth, Agrocybe cylindracea, peach flesh, celery, lentil, kelp powder, fresh willow sprouts, Smallanthus sonchifolius, ginseng fruit, water chestnuts, tangerine pith, Oroxylum indicum, radix bupleuri, Centella asiatica, Tradescantia pallid, Chinese waxgourd seeds. The noodle produced through the production method has a boil-resistant not muddy soup property, has smooth and chewy mouthfeel, and has very good health effects because of the addition of lentil, lentil, Tradescantia pallid and the like.

The invention discloses health-care rice with balanced nutrition and a preparation method thereof. The health-care rice is prepared from the following raw materials: pumpkin, oat, phaseolus calcaratus, black soybean, carrot, umbilicaria esculenta, kalimeris indica, egg powder, cordyceps sinensis, rhodiola rosea, sunflower root, red wine and milk vetch pollen and the like. The health-care rice disclosed by the invention has the beneficial effects that the problem that the nutritional components of a human body are not balanced to cause various diseases from the diet aspect is solved. The health-care rice with the balanced nutrition disclosed by the invention has good health-care effect of dietary therapy to arteriosclerosis, hypertension, hyperglycemia, hyperlipidemia and cardiovascular and cerebrovascular diseases and the like, and is simple and convenient in eating and comprehensive in nutrition.

Provided is whole-wheat bread. The whole-wheat bread is composed of, by weight, 58 parts of whole-wheat flour, 0.5 part of Mauri yeast, 2 parts of granulated sugar, 35 parts of water, 1 part of Chinese yam residue dietary fibers, 2 parts of the root of kudzu vine, 2 parts of the root of Chinese trichosanthes and 3.5 parts of skim milk powder. The method includes the steps that the Chinese yam residue dietary fibers are puffed for 30-50 minutes by warm water of 28 DEG C according to the proportion of 1 to 4; sugar and salt are placed into a dough kneading machine cylinder to be added with water, and then Chinese yam residue dietary fiber puffing liquid, the root of kudzu vine, the root of Chinese trichosanthes, the skim milk powder, the whole-wheat flour and the yeast are added in sequence; low-speed stirring is conducted for 3-5 minutes first, and intermediate-speed stirring is carried out till gluten is completely expanded; basic leavening is conducted for one hour, and then dough is divided and rolled according to the leavening degree of the dough; leavening is performed for 10-15 minutes during the period; the formed dough is placed into a leavening chamber to be continuously leavened till the volume of the dough accounts for 80% of the finished product volume; egg liquid is brushed on the surface of the dough which is leavened ultimately, and the dough is placed into a pre-heated oven till the bread is baked to be golden yellow bread.

The present invention discloses a The noodle comprises the following components: wheat flour, medicinal and edible micromolecular auxiliary material particle powder (kudzuvine root, konjak, tartary buckwheat, agaricus blazei murill and gastrodia elata), edible salt, dietary alkali, animal collagen, an egg liquid mixture (fresh chicken and duck eggs) and drinking water, and the components are mixed to prepare the healthy and nutritious noodle, and the healthy and nutritious noodle is prepared by mixing the wheat flour, the medicinal and edible micromolecular auxiliary material particle powder (kudzuvine root, konjak, tartary buckwheat, agaricus blazei murill and gastrodia elata). The preparation method has the beneficial effects that the wheat flour is used as a main material, and small molecule auxiliary materials are added into the flour, so that nutritional ingredients of the noodles are increased, and traditional single noodles are changed into comprehensive noodle food with multiple matched elements. The small-molecule auxiliary materials solve the problem that the small-molecule auxiliary materials are particles which are difficult to promote decomposition of the digestive system in the chewing process, the size of the food particles directly affects the contact surface of digestive enzymes in the digestive system on the food surface, the mixed contact decomposition of the digestive enzymes on the food is enhanced, and the absorption of the digestive wall of the human body is promoted. The noodles have the advantages of being good in taste, chewy, free of paste soup and rich in nutrition.

The present invention discloses a seasoning material used for manufacturing pungent and spicy seafood and a method thereof. The seasoning material is prepared from the following substances in parts bymass: 50-60 parts of Chinese prickly ash, 30-40 parts of chilies, 10-20 parts of nutmegs, 10-15 parts of perilla leaves, 10-15 parts of cassia bark, 5-8 parts of cloves, 5-8 parts of fennel, 15-20 parts of orange peels, 10-15 parts of peony bark, 5-8 parts of amomum fruits, 10-15 parts of fresh ginger, 10-12 parts of green Chinese onion, 5-10 parts of edible salt, 3-5 parts of white sugar, 10-20parts of soy sauce, 5-8 parts of cooking wine, 6-10 parts of sodium glutamate, 3-5 parts of vinegar, 5-10 parts of olive oil and 5-10 parts of oyster sauce. The overall mouthfeel of the seasoning material is improved. Besides, the seasoning material can benefit qi, nourishes body, regulates qi, harmonizes stomach, warms kidneys, enhances yang, thus avoids symptoms of spleen and stomach disorders,qi stagnation, etc. of human bodies caused by excessive consumption of spicy food, satisfies people's appetite, and at the same time has good therapeutic and health-care effects.

The invention relates to the field of health care product preparation methods, and particularly discloses a food additive for improving picky eating, which is prepared from the following components in parts by weight: 6-10 parts of Chinese flowering crabapple fruit powder, 5-7 parts of strawberry powder, 4-6 parts of hawthorn fruit powder, 1-2 parts of orange powder, 0.5-1.5 parts of rhizoma sparganii, 0.5-1.5 parts of fingered citron, 2-6 parts of endothelium corneum gigeriae galli, 1-3 parts of fried malt and 1-3 parts of honey. The prepared food additive can effectively stimulate appetite and improve picky eating, the effective rate and the marked effective rate of the food additive for children of 2-5 years old reach 100%, and the levels of orexin and neuropeptide Y in bodies of tested children are remarkably increased.

The invention discloses a pawpaw Chinese yam rice, which is prepared by the following raw materials by weight: 100-120 parts of rice, 6-8 parts of pawpaw, 10-12 parts of Chinese yam, 2-3 parts of lily, 2-3 parts of dark plum, 1-2 parts of cedronella, 1-2 parts of corn silk, 1-2 parts of tree peony barks, 2-3 parts of dahurian angelica, 1-2 parts of hawthorne leaves, 1-2 parts of anemone dichotoma L., 1-2 parts of wolfberry leaves, 4-5 parts of roots of kudzu vine and a proper amount of sea-buckthorn oil; the rice is immersed with sea-buckthorn, and is fried, thereby the rice can absorb the nutrition components of sea-buckthorn oil, and the mouthfeel is more delicious and crisper; the rice is added with traditional Chinese medicine components, thereby has efficacies for appetizing, dispersing food, invigorating spleen, nourishing stomach, nourishing liver and kidney, beautifying skin and protecting skin; the composite rice prepared by granulation technology has the advantages of comprehensive nutrition, fine mouthfeel and dietotherapy health care effect, and the composite rice is a rice grain type product whose boiling performance and boiling method are equal to those of the common rice.

The invention discloses a manufacturing process of a Motuo stone ceramic pot. The manufacturing process comprises the following steps: grinding of blank and Motuo stone with water; filtering after formation of slurry; slurry mixing and aging; calcination after injection molding. Motuo stone accounts for 13%-17% of the total amount of raw materials and has good physical properties, and the manufactured Motuo stone ceramic pot has good hardness and toughness. The Motuo stone ceramic pot contains 16 trace elements such as zinc, iron, calcium, magnesium and the like needed by human bodies, is beneficial to human bodies, has obvious dietotherapy and health care effects on patients with hypertension, heart disease, cardiovascular and cerebrovascular diseases and the like, and can be used as a hot pot and a soup pot and used for cooking meals, stewing meat and cooking vegetables.

The invention discloses a juicy peach and lotus-nut sweet soup. The juicy peach and lotus-nut sweet soup is prepared from juicy peaches, lotus nuts, pearl rice, lettuce, water, ginseng, hibiscus flowers, lavender, burdock leaves, dianthus chinensis, agar, high fructose corn syrup and almond meal. A making method of the juicy peach and lotus-nut sweet soup comprises the following steps that firstly, juice peach pulp is prepared; secondly, lotus nut paste is prepared; thirdly, pearl rice paste is prepared; fourthly, vegetable juice is prepared; fifthly, a nutritional solution is prepared; sixthly, agar is soaked and heated to a melting state for use; seventhly, the materials obtained in the steps are mixed, high fructose corn syrup, almond meal and a proper amount of water are added, the mixture is boiled with high-temperature fire, then stewed with slow fire and poured out of a pot when soluble solids reach 80-90%, and the juicy peach and lotus-nut sweet soup is obtained. According to the juicy peach and lotus-nut sweet soup and the making method thereof, juicy peaches, lotus nuts, lettuce and other nutrient ingredients are introduced into soup, ginseng, almond meal and other health-care beneficial ingredients are added at the same time, the nutrient value is improved, and then the juicy peach and lotus-nut sweet soup is rich in taste, and faint in scent and delicious when eaten, and has a good food therapy health-care effect.

The invention discloses a nutrition preparation suitable for improving eyesight of astronauts. The nutrition preparation is prepared from raw materials of blueberry pumace powder, yam powder, wolfberry powder, cassia seed powder, endive powder, whole milk powder, maltodextrin and xylitol. Based on the modern dietotherapy theory and experience, through scientific compatibility, a product is rich invarious components, beneficial to health of the visual system, such as anthocyanin, a vitamin A, carotenoid and plant polysaccharide besides having rich nutrient substances such as proteins, carbohydrates and fat, has the effects of relieving eye fatigue, improving the eyesight and the like after being eaten for a long term, and is particularly suitable for being eaten by the astronauts.

The invention provides health-caring wild-rice-grain germinated-unpolished-rice noodles and a preparation method thereof. The health-caring wild-rice-grain germinated-unpolished-rice noodles are characterized by comprising the following raw materials: 10-30 parts of wild rice grains, 5-10 parts of unpolished rice, 5-10 parts of buckwheat flour, 50-70 parts of wheat flour, 3-8 parts of soy proteinpowder, 5-10 parts of egg white, and 1.5-2 parts of edible salt. The health-caring wild-rice-grain germinated-unpolished-rice noodles integrate nutritious and health-caring wild rice grains into dailydiets of people so that the health-caring wild-rice-grain germinated-unpolished-rice noodles have very good diet therapy effects; and the health-caring wild-rice-grain germinated-unpolished-rice noodles are especially suitable for people with hyperglycaemia, and feasible for long-term taking. Raw materials of the health-caring wild-rice-grain germinated-unpolished-rice noodles are wide in sources, and low in costs; moreover, the production method of the health-caring wild-rice-grain germinated-unpolished-rice noodles is simple and practicable.

The invention discloses carrot lotus seed soup being prepared from the raw materials including: carrot, lotus seeds, crystal rice, caraway, water, astragalus membranaceus, rose flowers, verbena officinalis, loofah leaves, pine needles, agar, high fructose corn syrup and sweet potato powder. A preparation method includes the steps of: 1) preparing carrot slurry; 2) preparing lotus seeds paste; 3) preparing crystal paste; 4) preparing vegetable juice; 5) preparing nutritional liquid; 6) soaking the agar and heating the agar to melt the agar for later use; and 7) mixing the treated materials hereinabove, adding the high fructose corn syrup, the sweet potato powder and a proper amount of water, boiling the mixture on high fire and then boiling the mixture on soft fire until content of soluble solid substances reaches 80-90%. The soup contains the nutrient components, such as the carrot, the lotus seeds and the caraway, and meanwhile includes the health-caring beneficial components, such as the astragalus membranaceus, the sweet potato powder and the like, so that the soup is improved in nutritional value, has abundant taste, is refreshing and delicious and has excellent dietary therapy and health caring effects.

The invention discloses a colorful nutritional rice and a preparation method thereof. The colorful nutritional rice is composed of the following raw materials: corn, glutinous rice, purple potato, black rice, red kidney bean, buckwheat, whole egg powder, selenium-rich green tea powder, dehydrated mushroom, peanut sprout, perilla stem, netmeg, orange peel, and soybean phosphatide. The colorful nutritional rice has the advantages of comprehensive nutrients and reasonable formula; the cooked rice is colorful, has a unique flavor, contains enough contents of selenium and a plurality of nutrients, and has a prominent diet therapy and healthcare function; furthermore, the colorful nutritional rice is cheap, is easy to prepare, is suitable for vast common people in the towns and villages, and has a prominent practical value and a vast market prospect.

The invention discloses thick soup with pickled cucumbers and Chinese chestnuts. The thick soup is made from raw materials including the pickled cucumbers, chestnut kernels, black millet, araliaceae acanthopanax trifoliatus, a moderate amount of water, raspberries, apple blossoms, sage, fresh bamboo leaves, dandelion, agar, maltitol and cordyceps militaris powder. The making method includes the steps of 1), making pickled-cucumber pulp; 2), making chestnut kernel pulp; 3), making black millet paste; 4), making vegetable juice; 5), making a nutrition solution; 6), soaking the agar prior to heating to be melt for standby use; 7), mixing the obtained materials, adding the maltitol, the cordyceps militaris powder and the water, boiling up with high-temperature fire, boiling out with soft fire and taking out of a pot till soluble solid reaches by 80-90% to obtain the product. Nutrient ingredients of the pickled cucumbers, the chestnut kernels, the araliaceae acanthopanax trifoliatus and the like are introduced into the thick soup, and meanwhile, beneficial elements of the raspberries, the cordyceps militaris powder and the like are added, so that nutritional value is improved; the thick soup is rich in taste, fresh and delicious in flavor and good in diet therapy and healthcare effect.

The invention discloses common yam rhizome dietary fiber jam and a preparation technology thereof. The common yam rhizome dietary fiber jam mainly comprises common yam rhizome dietary fiber, yellow soybean paste and crab cream oil, is formed after respective processing, mixing and stewing, can be served as a nutrient health care food, also can be served as the pickled vegetables for breakfast and dinner to be directly eaten, and can be matched with various fried, cooked and stewed dishes too. The common yam rhizome dietary fiber jam is full of nutrients, tastes good, has the original flavor, can be stored for a long time, and has better food therapeutic health care function to patients with diabetes mellitus, colon cancer and the like.