47results about How to "Has a sweet flavor" patented technology

The invention discloses a processing technique for potato crunchy candy slices, and belongs to the field of food processing. The processing technique is characterized in that the processing technique flow comprises the following steps: potato preparation, cleaning, slicing, rinsing, boiling, drying, frying, sugar coating, and cooling and packaging. The processing technique has the beneficial effects that the product is fragrant and crisp, and proper in sweetness, and has the peculiar sweet flavour of potato; the product is quite high in nutritional value, rich in many nutritional substances including proteins, vitamins and the like, and beneficial for human body to digest and absorb foods and enhancing the immunologic function of human body, has the effects of strengthening spleen and harmonizing stomach, tonifying qi and regulating middle energizer, detoxifying and beautifying skin, reducing pressure and resisting ageing, is a pollution-free nutritional food which is suitable for people of all ages, and economical and practical, as well as is low in water content and suitable for being preserved for a long time.

The invention discloses a method for producing milky-flavor banana chips and belongs to the field of food processing. The method is characterized by adopting the processing process flows of pretreating raw materials, dipping, carrying out dehydration drying, softening and packaging. The method has the beneficial effects that the product produced by the method is strong in milky flavor and crispy and crunchy in mouth feel, has the unique fragrant and sweet flavor of bananas and is crispy and tasty; the product is very high in nutritive value and rich in a variety of nutrients, is beneficial to the cleaning-off of the intestines and stomach and the promotion of human body metabolism, has the effects of clearing heat, moistening the lung, quenching thirst, detoxifying and lowering blood pressure, and is an economical-and-practical and green-and-healthy food which is suitable for people of all ages.

The present invention discloses a carrot and potato cake production method and belongs to the field of food processing. The carrot and potato cake is characterized by being prepared from 5 kg of mashed carrots, 12 kg of mashed potatoes, 1 kg of mashed purple Chinese yams, 200 g of refined salt, 35 g of monosodium glutamate, 120 g of rose sauce, 300 g of malt starch, 240 g of radix puerariae powder, and 80 g of corn dextrin. The processing processes are as follows: raw material selecting, washing, peeling, slicing, rinsing, cooking, crushing, pre-dehydrating, material blending, forming, paste applying and powder spraying, oil-frying, cooling, quick-freezing, packaging and freezing. The beneficial effects are as follows: the carrot and potato cake is crisp in taste, is sweet, fragrant and palatable, is rich in flavor, and has a unique sweet and fragrant flavor of potatoes. The carrot and potato cake is very high in nutritional value and rich in protein, vitamins and other nutrients, is conducive to food digestion and absorption of human body, enhances the human body immune function, has efficacies of strengthening spleen and harmonizing stomach, benefiting qi and regulating middle energizer, expelling toxins and beautifying features, lowering pressure and resisting aging, is a green and nutritional food which is suitable for people at all ages and is economical and affordable, can be stored for a long time, is easy for carrying, and can be used as travelling solid food and convenience meal.

The invention discloses a preparation method of yellow peach fruit milk and belongs to the field of beverage processing. The yellow peach fruit milk is prepared from the following raw materials in percentage by weight: 60% of yellow peaches, 20% of milk powder, 17% of cane sugar, 2% of a BE-3 compound stabilizer, 0.3% of acid-proof sodium carboxymethyl cellulose, 0.25% of alginate propylene glycol ester, 0.25% of sucrose ester, 0.1% of sodium tripolyphosphate, 0.05% of potassium sorbate, 0.04% of flavoring butter essence and 0.01% of strawberry essence. The preparation method of the yellow peach fruit milk comprises the following steps: processing yellow peach fruits, extracting, clarifying, concentrating, mixing, homogenizing, filling in cans, sterilizing, performing heat preservation, detecting omission, and labeling so as to obtain the yellow peach fruit milk. The yellow peach fruit milk is sour, sweet, tasty and rich in nutrition, has the special fresh and sweet flavor, and has the effects of moistening lung, tonifying kidney, wetting whistle, removing dryness, engendering liquid, allaying thirst, promoting blood circulation, removing stasis, nourishing yin and tonifying deficiency. The yellow peach fruit milk is convenient to eat and is suitable for being eaten by people of all ages; the yellow peach fruit milk is a health beverage capable of wetting whistle and quenching thirst.

The present invention discloses a mango ice cream production method, belonging to the field of food processing. The mango ice cream is characterized by using the following recipe: whole milk powder 180 grams, sweet condensed milk 50 grams, cream 70 grams, sucrose 55 grams, eggs 30 g, sodium alginate 8 g, glycerol monostearate 1 g, mango pulp 500 g, honey 75 grams, and an appropriate amount of water. The production processes are as follows: raw materials pretreating, mixing, colloid milling, sterilizing, cooling, aging, congealing, filling, packaging, hardening, and inspecting, thereby obtaining the finished products. The beneficial effects are as follows: the mango ice cream is in orange color, is fragrant and mellow in fruity taste, is sour, sweet, cooling and tasty, contains a few ice crystals, and has a unique fragrant and sweet flavor of mangoes. The mango ice cream is rich in nutrients, vitamin C and minerals, is conductive for beautifying features and keeping young, has efficacies of sterilizing and preventing against cancers, also has therapeutic effects of preventing arteriosclerosis and hypertension, and is simple in consumption, and is easy to operate.

The invention discloses a manufacturing method for nectarine milk, which belongs to the field of beverage processing. The manufacturing method is characterized in that an adopted formula comprises 70% of nectarine, 15% of milk powder, 13% of white sugar, 1% of a CMC stabilizing agent, 0.25% of acid-resistant sodium carboxymethyl cellulose, 0.2% of alginic acid propylene glycol ester, 0.25% of sucrose ester, 0.2% of sodium tripolyphosphate, 0.05% of potassium sorbate, 0.02% of flavoring butter essence and 0.03% of strawberry essence, and processing process flow comprises procedures consisting of extraction of nectarine fruit, clarification, concentration, mixing and blending, homogenization, filling, sterilization, heat preservation, leak detection and labeling and obtainment of the nectarine milk. The invention has the following beneficial effects: the nectarine milk is milky and has fresh and sweet flavor unique to nectarine milk; and the nectarine milk is beneficial for benefiting qi and blood, nourishing yin and promoting secretion of saliva or body fluid, is ideal accessory food for patients with iron deficiency anemia, exerts anticoagulation and hypotensive effects and is easy to eat and convenient to operate.

The invention discloses a processing method of cabbage preserved with honey, and belongs to the field of food processing. The processing method is characterized by comprising the following technological processes sequentially: selecting materials, removing impurities, cleaning, cutting, blanching, sugaring, cooling and packaging. The processing method has the beneficial effects that the cabbage preserved with the honey is crisp and refreshing, delicate in taste, crisp and tender in texture, reserves the unique fresh and sweet flavor of cabbages, and is rich in nutrition; the cabbage preserved with the honey, is rich in vitamin C and carotene, and is conducive to the boosting of the immunity of a body and the promotion of the metabolism of the body; the cabbage preserved with the honey has functions of building body, softening blood vessels, delaying aging as well as preventing and resisting cancers, and is a pure natural green food which is nutritive and healthy.

The invention discloses a processing technology of banana nutrition cookies, and belongs to the field of food processing. The invention is characterized in that the processing technology of selecting materials, peeling, bar cutting, precooking, seasoning, sizing, dying, packaging and finishing. The processing technology of banana nutrition cookies is crispy, crunchy, and delicious and is with sweet flavor of banana and jujube. The processing technology of banana nutrition cookies is high in nutritive value, rich in a variety of nutrients, and helpful to clean up stomach, and promotes human's metabolism. The processing technology of banana nutrition cookies has functions of clearing heat and moistening lung, quenching thirst and detoxicating, maintaining body and keeping young, and reducing blood pressure. The processing technology of banana nutrition cookies is a nutritious green health food and is suitable for people of all ages.

The invention discloses a production method of coconut milk-flavored jerusalem artichoke slices, and belongs to the field of food processing. The production method is characterized by adopting the processing technology of raw material pre-processing, impregnation, dehydration for drying, softening and packing. The production method has the benefits that the product is rich in milk flavor, tastes fragrant and crisp, has the special fragrant and sweet sapour of jerusalem artichoke, and is crisp and palatable. The coconut milk-flavored jerusalem artichoke slices are rich in starch and inulin, can be used for reducing blood glucose, and improving internal fat balance, and has the efficacies on dispelling cold, warming the stomach, strengthening the spleen and activating blood circulation, thereby being an exceptional low-calorie, low-sugar and low-grease health food.

The invention discloses a processing method of low-sugar Chinese chestnut preserved fruit, belonging to the field of food processing. The processing method is characterized by comprising the process flows of shelling, pre-cooking, rinsing, enzyme treatment, soaking in sugar, drying, and packaging to obtain a finished product. The product is brown, has agreeable sweetness, is crispy and tough in taste, and has the fragrant and sweet flavor of Chinese chestnuts. The product is delicious in taste and rich in nutrients, is beneficial to improving human body immunity, has special treatment effects on preventing osteoporosis and arthralgia and myalgia, has the efficacies of delaying senescence, prolonging life and preventing cancer, and is convenient to eat and simple to operate, thus being green food delicious in taste and rich in nutrients.

The invention discloses a making method of a syrup chestnut can and belongs to the field of food processing. The making method is characterized by including: selecting materials; removing outer shells and inner peels; trimming; protecting color; preboiling; cooling; canning; sealing a can; sterilizing; cooling; obtaining the syrup chestnut can. The making method has the advantages that the syrup chestnut can is brown, sour, sweet, palatable, clear in soup and crisp and chewy in taste and has fragrant and sweet flavor unique to chestnut. The syrup chestnut can is delicious, rich in nutrition and conducive to improving human immunity, has special treatment effect on preventing osteoporosis and arthralgia and myalgia and has efficacy of delaying aging and prolonging life. The syrup chestnut can is convenient to eat and simple to operate and is green food which is delicious and rich in nutrition.

The invention discloses a health morchella honey dew processing method, and belongs to the field of beverage processing. The processing method is characterized in that the processing technology flow comprises the following steps: adopting morchella, cleaning, precooking, beating, squeezing juice, blending, homogenizing, degassing, sterilizing, filling, capping and inspecting. The processing method has the benefit that the product is clear, sweet and delicious in taste and agreeable in sweetness, has particular flavor of morchella, is unique in flavor and rich in nutrition, has efficacies of benefiting intestines and stomach, helping digestion, reducing blood sugar, reinforcing kidney to strengthen yang and tonifying brain to refresh spirit, can improve the body immune function, and is a delicious, healthy, nature and pure health product; the processing method is simple in operation and easy in implementation.

The invention discloses a making method of candied flavored strawberries, and belongs to the field of food processing. The making method is characterized by adopting the processing technological processes of selecting raw materials namely strawberries, puncturing holes, salting the strawberries with holes, rinsing the salted strawberries, and packaging the rinsed strawberries so as to obtain finished products. The making method disclosed by the invention has the beneficial effects that the products made by the making method are light red, are subtransparent, and have the special clean and sweet flavor of the strawberries; the products not only can regulate the spleen, nourish the stomach, clear heat and reduce internal heat but also have the effects of preventing and resisting cancer, nourishing yin and nourishing blood. The products are suitable for both old people and young people, are convenient to eat, and are nutrient, healthy and green foods capable of invigorating the stomach and promoting digestion.

The invention discloses a processing technology for a quick-cooking flavor potato, which belongs to the field of food processing. The processing technology is characterized by comprising the following processing procedures: raw material selection; peeling; pelletizing; steaming; traying; drying; and preparation of a finished product. The invention has the following beneficial effects: the flavor potato is prepared from potato through peeling, pelletizing, steaming and drying, is in a light-yellow semi-transparent granular form and has sweet taste and fragrant and sweet flavor unique to potato; the quick-cooking flavor potato has a high nutritional value, is rich in a plurality of nutrients like protein and vitamins, facilitates digestion and absorption of food, enhances the immunity of the human body and has spleen-reinforcing, stomach-harmonizing, qi-benefiting, middle energizer-regulating, toxin expelling, beauty-maintaining, blood pressure-reducing and anti-aging effects; and the quick-cooking flavor potato is an economical green nutritional foodstuff suitable to people of all ages, can be stored for a long time and is convenient to carry and applicable as solid food for travelling and convenient meal.

The invention discloses a processing method for a Chinese-yam fruity crunchy candy piece, and belongs to the field of food processing. The processing method is characterized by including the processes of Chinese yam adopting, cleaning, slicing, rinsing, boiling, drying, frying, sugar coating, cooling and packaging. The processing method has the advantages that the Chinese-yam fruity crunchy candy piece is crispy and refreshing in taste and proper in sweetness, and has the fragrant and sweet flavor peculiar to Chinese yams; dietary fibers are rich in the product, it is facilitated of protecting gastric mucosa and assisting digestion, and the Chinese-yam fruity crunchy candy piece further has the effects of nourishing yin, nourishing the lung and reducing blood pressure and blood glucose and is environment-friendly health-caring fine food integrating great taste and nutrients.

The invention discloses a preparation method of fragrant crisp chestnut biscuits, belonging to the field of food processing. The preparation method is characterized by adopting the following technological processes: material selecting, shelling, washing and dicing, precooking, flavoring, shaping, drying, packaging and finished product obtaining. The preparation method has the beneficial effects that the products are fragrant, crisp and tasty, taste fragrant and crisp and have the peculiar fragrant and sweet flavors of chestnuts; the products not only are tasty and rich in nutrients but also are conductive to improving the body immunity, have peculiar curative effects in preventing osteoporosis and pains in muscles and bones and have the functions of delaying senility, prolonging lives and preventing cancers; the products are convenient to eat and simple to operate and are green food which is not only tasty but also rich in nutrients.

The invention discloses a processing method of levulose-flavored preserved ginkgo fruits, and belongs to the field of food processing. The processing method is characterized by comprising the following processing technological flows of hulling ginkgo nuts, precooking the hulled ginkgo nuts, rinsing the precooked ginkgo nuts, performing enzyme treatment, immersing ginkgo nuts after enzyme treatment into sugar, drying the ginkgo nuts immersed into the sugar, packaging the dried ginkgo nuts, and obtaining finished products. The processing method has the benefits that products prepared by the processing method are glittering and translucent in color, are sweet rather than greasy, are fragrant, crisp and tenacious in mouth feel, and have peculiar fragrant and sweet flavor of ginkgoes. The products are delicious and rich in nutrition, are beneficial for human bodies to digest and absorb food, and have the efficacies of nourishing yin, nourishing faces and resisting ageing. The processing method is simple to operate, is easy to implement, and is a green food which is delicious and is rich in nutrition.

The invention discloses a production method for canned plums, and belongs to the field of food processing. The production method is characterized by using processing technology processes of selecting raw materials, processing the raw materials, eliminating bitter of the raw materials and keeping the crisp performance of the raw materials, using thermokalite for scalding skins of the raw materials, rinsing the raw materials, removing the skins of the raw materials, dyeing the raw materials, cleaning the raw materials, trimming the raw materials, canning the raw materials, exhausting, sealing cans, sterilizing, and cooling to obtain finished products. The production method has the beneficial effects that the canned plums present pale yellow and are subtransparent, the canned plums have the special sweet flavor of the plums, the canned plums contribute to removing heat from the liver and promoting diuresis, the canned plums have an obvious effect on treating ascites due to cirrhosis, the canned plums can also promote digestion, relieve a cough and eliminate phlegm, the canned plums are simple to eat, and the operation is convenient.

The invention discloses a processing method for preserved low-sugar gingko, and belongs to the field of food processing. The processing method is characterized in that the processing technological process including shelling, pre-boiling, rinsing, enzyme treatment, sugar soaking, drying, packaging and finished product obtaining is adopted. The processing method has the advantages that the product is pale brown, has agreeable sweetness, is crispy in taste, has tenacity and has the unique fragrance and sweet flavor of gingko. The product is delicious, tasty, rich in nutrition, beneficial to food digestion and absorption for human bodies, and has the effects of nourishing yin and keeping young. The processing method is easy to operate and implement, and the preserved low-sugar gingko is green food which is delicious, tasty and rich in nutrition.

The invention discloses a method for preparing a black fungus-walnut kernel beverage, and belongs to the field of beverage processing. The method is characterized by comprising the following three steps: I, walnut taking, washing, drying, soaking/boiling, pulping, filtering, and obtaining of walnut pulp; II, black fungus taking, soaking for washing, pelleting, heat extraction, filtering, leaching solution taking, and obtaining of black fungus particles; III, mixing of the walnut pulp and the black fungus particles, homogenizing, bottling, sterilizing, cooling and obtaining of finished products. The method has the benefits that the product is cool; the black fungus particles are moderate in size, and taste exquisite and smooth; the beverage has the delicate fragrance of the black fungus and fragrant and sweet flavor of walnuts, is appropriate in sweetness, not only is rich in nutrition, has the efficacies of supplementing qi, activating blood circulation, cooling blood, moistening, nourishing blood and retaining youthful looks due to stomach and intestine clearing function of relatively high adsorption power of vegetable gum contained by the beverage, but also can be used for preventing diseases such as thrombi, and is convenient to take, nutritional and healthy.

The invention discloses a production method of plum preserves, and belongs to the technical field of food processing. The production method is characterized by comprising the following steps: raw material selecting; puncturing; salting; rinsing; packaging; obtaining the finished products. The plum preserves are semi-transparent and light yellow and have the special fresh and sweet flavor of plums. Moreover, the plum preserves are conducive to removing liver-fire and have obvious effect on treating cirrhosis with ascites, and can promote digestion, eliminate phlegm and stop cough. The plum preserves are simple to eat, and the production method is convenient to operate.

The invention belongs to the field of health care food and discloses mushroom noodle capable of enhancing infant immunity and a preparation method thereof. The mushroom noodle is prepared from the following ingredients in parts by weight: 10 to 15 parts of selenium-enriched mushroom powder, 20 to 30 parts of millet flour, 30 to 40 parts of wheat flour, 5 to 10 parts of sweet potato flour, 5 to 8 parts of broccoli juice, 5 to 8 parts of onion juice, 2 to 4 parts of fructo-oligosaccharide, 4 to 6 parts of galactooligosaccharide, 0.5 to 1 part of gypenoside, 0.5 to 1 part of pseudostellaria polysaccharide and 20 to 30 parts of soybean milk. According to the mushroom noodle disclosed by the invention, the selenium-enriched mushroom powder, the gypenoside and the pseudostellaria polysaccharideare added to be served as functional components to make the noodle, so that the made noodle can scientifically aim at the physiological law of infant immune system development, can be matched with a requirement for special nutrients in an infant growth and development process, can provide sufficient nutrients for the infant, can enhance the physique of the infant, can act on and assist the infantimmune system development from multiple dimensions of immune organs, tissues and cells, can help stimulate infant immune function potential and can reduce occurrence of infectious diseases.