59results about How to "In line with the concept of healthy eating" patented technology

The invention discloses a nutritional whole-grain cereal meal and a preparation method thereof, and belongs to the field of food processing. The nutritional whole-grain cereal meal is prepared from the following raw materials in parts by weight: 15-25 parts of black rice, 5-10 parts of semen sesami nigrum, 5-10 parts of oat, 1-5 parts of black glutinous rice, 1-5 parts of black bean flour, 1-5 parts of oatmeal, 1-2 parts of purple sweet potatoes and purple Chinese yam or 1-2 parts of freeze-drying raw materials. The preparation method comprises the following working procedures of frying the semen sesami nigrum, puffing the black rice and the black glutinous rice, crushing raw materials, mixing and the like. The nutritional whole-grain cereal meal has the characteristics of low content of fat, high content of proteins, dietary fibers and vitamins, relatively reasonable nutrition match, relatively convenience in preparation, and rich mouthfeel, can effectively remedy the problems of poor nutrition replenishment, low proteins, inconvenience in eating, poor mouthfeel and the like in existing foods (especially the food for breakfast), so that the dietary structure for the breakfast becomes reasonable.

The invention discloses a non-fried miscellaneous grain instant noodle and a production method thereof. The non-fried miscellaneous grain instant noodle comprises, by weight, 1-8% of food additives, 1.0-1.25% of gluten fortifier, 25-50% of water, 0.2-1.0% of edible oil, 5-30% of wheat flour, 5-30% of corn flour, 1-10% of corn starch, 10-30% of potato starch, 5-20% of mashed potato, 25-50% of tartary buckwheat flour, 5-25% of common buckwheat flour, 5-15% of modified starch, 2-10% of sweet potato starch, 2-10% of sweet potato powder, and 2-10% of cassava starch. The production method includes raw material weighing, mixing, paste curing and extrusion forming, long strip noodle block cooling and slicing, cooking, drying and packaging. Miscellaneous grains are adopted to serve as raw materials of the instant noodle, various human body essential nutrient substances and trace elements are contained, nutrition is reasonable and balanced, and a healthy diet idea of contemporary people is fitted; and continuous production is carried out through the adoption of a production line, work intensity of working staff is reduced, and production efficiency is promoted.

The invention provides high-fiber coarse food grain black sesame paste and a preparation method thereof. The black sesame paste consists of the following components in percentage by weight: 10 to 15 percent of black sesame, 25 to 35 percent of rice, 10 to 15 percent of bran superfine powder, and 35 to 45 percent of coarse food grains. The invention also provides a method for manufacturing high-fiber coarse food grain black sesame paste, which comprises the following steps: frying and finely grinding black sesame; crushing and puffing the rice and the coarse food grains after frying and finelygrinding to prepare flour; performing ultra-fine pulverization on puffed bran to obtain bran ultra-fine flour (the granularity is required to be less than or equal to 50 micron meters); and mixing the raw materials according to a weight ratio, wherein the dietary fiber content of the product is improved to over 5 percent. In the method, the black sesame paste is scientifically combined with high-fiber coarse food grains, the defects of overhigh heat and less dietary fiber content can be overcome, and the black sesame conforms to the healthy dietary concept of modern consumers; and associationof the raw materials ensures that the nutrition can be more complete, and the higher nutrition value is, and the functions of regulating intestines and stomach and preventing Three High (high blood pressure, high cholesterol, high blood sugar) can be realized after long term administration.

The invention discloses low-sodium nutritious composite salt and a preparation method thereof. The low-sodium nutritious composite salt is prepared from common salt, potassium chloride, L-histidine, L-arginine, L-lysine and sodium gluconate by the steps of stirring, dissolving, spraying and drying. The nutritious low-sodium composite salt disclosed by the invention is added with amino acid necessary for a human body when obviously reducing sodium content, not only is guaranteed to have the same salinity with the common salt, but also solves the problems of odor and bitterness of the common salt, and has an obvious health care effect.

The invention discloses heat clearing and eyesight improving tea which mainly consists of 30-40% of chrysanthemum, 25-30% of mint, 10-20% of medlar, 5-10% of semen cassia and 5-10% of butterflybush flower. The five raw materials are mixed, crushed and sterilized, and then packed with teabag paper for drink, or prepared into granules or water. The heat clearing and eyesight improving tea disclosed by the invention not only can provide nutrient components to human body, but also has effects of clearing liver and heat, nourishing yin, improving eyesight and enhancing immunity.

The invention discloses a baking-resistant oil-in-water type Caska sauce and a preparation method thereof. The sauce comprises the following raw materials by mass percentage: 30-50% of water, 10-35% of syrup, 2-10% of modified starch, 5-10% of edible vegetable oil, 2-10% of white granulated sugar, 2-8% of milk powder, 0.2-2% of protein, 1-5% of whey powder, 0.05-3% of an emulsifier, 0.02-2% of edible gum, 0.01-0.2% of beta-carotene, and 0.008-0.0015% of food flavor. The method adopts the synergistic use of protein, edible glue and starch, so that the obtained product has good baking resistanceand good application effect in bread, as a surface decoration, the product is not foamed and fractured after high-temperature baking, and as a stuffing material, the product does not collapse. The baking-resistant oil-in-water type Caska sauce of the invention has smooth and delicate taste, good mouth-forming property and good flavor. The baking-resistant oil-in-water type Caskada sauce of the invention has low oil content and conforms to the healthy eating concept of the consumer. Under the condition of low oil content, the prepared Caska sauce tastes refreshing and smooth.

The invention provides edible blending oil. The edible blending oil consists of 300 to 500 weight parts of camellia oleosa seed oil, 250 to 450 weight parts of rapeseed oil, 100 to 150 weight parts of peanut oil and 100 to 200 weight parts of pine seed oil. The edible blending oil solves the technical problems that the edible oil in the prior art has single nutritional ingredient, non-pure flavor and low nutritional value.

The invention provides a composite protein beverage and a preparation method thereof. The raw materials of the composite protein beverage contain brown rice and skimmed milk powder. The composite protein beverage contains dietary fibers and plant protein, and besides, contains skimmed milk protein, so that the comprehensive requirements for nutrients of common people are met, and a healthy food and drink idea is reflected.

The invention discloses a preparation process for a red date sesame paste. The process includes: soaking red dates in an acidic aqueous solution, then conducting high pressure steam treatment, beating and separation to obtain a date slurry and data residue; heating, stirring and separating the data residue to obtain a secondary date slurry, combining the date slurries, adding embedding materials, and carrying out concentration and drying to obtain red date powder; mixing the red date powder, rice meal, coarse grain powder and black sesame powder, and conducting sterilization, thus obtaining the red date sesame paste. The invention also discloses the red date sesame paste prepared by the process. According to the invention, by means of acidic water solution soaking for peeling and embedding material adding, the astringent taste of the red date product can be effectively eliminated. The prepared red date sesame paste has rich nutrition, heavy flavor, and fragrant and sweet taste.

The invention discloses instant bamboo shoot slices and a preparation method of the instant bamboo shoot slices. The preparation method comprises the steps of (1) cutting bamboo shoots into bamboo shoot slices of which the size is 5cm*2cm*0.8cm; (2) boiling the bamboo shoot slices in debitterizing liquid for 5 minutes to debitterize, and immersing and rinsing debitterized bamboo shoot slices by clean water; (3) standing for 12 to 24 hours after the bamboo shoot slices are boiled in mixed liquid prepared from white granulated sugar, syrup, vitamin C, citric acid and edible salt for 20 to 60 minutes; (4) baking the bamboo shoot slices after standing in a hot wind drying oven of 40 to 60 DEG C for 2 to 5 hours. The instant bamboo shoot slices disclosed by the invention are moderate in toughness and good in taste, are sweet and delicious, have the special fragrant flavor of bamboo shoots, are convenient to eat and are nutrient and healthy. The preparation method disclosed by the invention is simple in operation, low in cost and easy for realizing engineering industrialization.

The present invention discloses a fruit-and-cereal meal and a preparation method therefor, relating to the field of food processing. The fruit-and-cereal meal is prepared by the following materials in parts by weight: 15-25 parts of freeze-dried dragon fruit, 15-25 parts of freeze-dried banana, 40-80 parts of black sesame, 20-50 parts of black glutinous rice, 20-35 parts of red bean powder, 15-30 parts of cornmeal, 10-15 parts of yam flour, 20-35 parts of maltodextrin, 2-80 parts of white granulated sugar. The preparation method comprises the steps of stir-frying black sesame, puffing black glutinous rice, corn and red beans, crushing the raw materials and mixing the raw materials. The nutritious fruit-and-cereal meal prepared by the present invention is characterized by being low in fat, high in protein, dietary fibre and vitamin, more reasonable in nutrition arrangement and easier in dissolution, which can effectively solve the problem of bad nutrition arrangement in food currently to ensure a more reasonable breakfast diet structure.

The invention discloses a preparation method of a Queensland nut beverage, belonging to the technical field of deep processing of Queensland nuts. The preparation method comprises the following steps: firstly baking Queensland nuts, peeling shells, taking kernels, and carrying out dry grinding on the kernels at normal temperature until the fineness reaches 200 meshes or above, so as to obtain Queensland nut kernel pulp; mixing 3.0-4.0% of Queensland nut kernel pulp, 0.5-0.6% of sodium caseinate, 0.3-0.35% of an emulsifying agent and 0.02-0.03% of a thickening agent in percentage by weight, and then adding water until the percentage is 100%; and carrying out homogenization twice under specific conditions, and then carrying out ultra-high temperature instant sterilization, cooling and sterile filling. According to the preparation method of the Queensland nut beverage, provided by the invention, the specific flavor of the raw materials, namely the Queensland nuts, can not be covered and can be kept, so that the product, namely the Queensland nut beverage, can maximally keep the original nutritional ingredients and flavor of the Queensland nuts.

The invention discloses natto-kinase-enriched aloe-whole fat sour milk and a preparation method thereof. The natto-kinase-enriched aloe-whole fat sour milk comprises the following raw materials: whole-fat milk, white granulated sugar, original aloe juice, natto and lactobacillus. The preparation method comprises the following steps: Step One, uniformly stirring the whole-fat milk and the white granulated sugar, and sterilizing the mixture by carrying out heating so as to obtain a basic liquid; Step Two, incubating the dry lactobacillus powder or the activated lactobacillus solution into the basic liquid when the basic liquid is cooled, so that a lactobacillus-containing liquid is obtained; Step Three, fermenting the lactobacillus-containing liquid at constant temperature of 35-45 DEG C for 2-6 hours, so that a prepared material liquid is obtained; Step Four, adding the original aloe juice into the prepared material liquid, and carrying out stirring, so that an aloe material liquid is obtained; and Step Five, adding the homogenized natto into the aloe material liquid before eating, so that the natto-kinase-enriched aloe-whole fat sour milk is prepared. Activity of the natto kinase in the prepared reconstituted-milk sour milk can be 200IU / ml or higher, and the sour milk is good in taste, so that the reconstituted-milk sour milk is conducive to promotion and application.

The invention relates to the field of foods and particularly relates to a melaleuca cake containing chlorella pyrenoidosa. The melaleuca cake comprises the following components in percent by weight: 20 to 30 percent of egg white, 1 to 3 percent of egg, 13 to 16 percent of egg yolk, 15 to 20 percent of white granulated sugar, 10 to 13 percent of wheat flour, 0.2 to 0.8 percent of milk powder, 3 to 5 percent of milk, 0.2 to 0.6 percent of cream, 0.2 to 0.3 percent of chlorella pyrenoidosa, 2 to 3 percent of corn starch, 2 to 5 percent of soybean oil, 3 to 5 percent of liquid butter, 0.1 to 0.2 percent of edible salt, 0.0005 to 0.0007 percent of sodium dehydroacetate, 0.002 to 0.003 percent of tartar powder, 4 to 6 percent of pure water and 3 to 5 percent of durian fruit. The melaleuca cake not only has the original value of the cake, but also has the effect of the chlorella pyrenoidosa, and conforms to the idea of healthy diet of modern people, and the value of the cake is improved.

The invention relates to a processing method for a medium square skin-on meat dumpling. At current, no processing method for the medium square skin-on meat dumpling which is simple in production process, processed by taking medium square skin-on meat as the stuffing raw material, alternative in fat meat and lean meat, unique in flavor and capable of achieving the effect of full stuffing when being taken exists. The processing method comprises an indocalamus leaf processing process, a glutinous rice processing process, a raw meat processing process, a binding process and a waterproof stewing process; a finished product indocalamus leaf is obtained in the indocalamus leaf processing process; finished product glutinous rice is obtained in the glutinous rice processing process; the raw meat processing process comprises the following steps of: chopping medium square skin-on meat into cutlets, rolling and twisting the cutlets by using meat stuffing seasonings, and pickling for 35-45minutes to obtain finished product cutlets, wherein the meat stuffing seasonings include soy sauce, wine, table salt, white granulated sugar and chicken powder; an un-steamed dumpling is obtained in the binding process, and the medium square skin-on meat dumpling is obtained through the waterproof stewing process. The processing method is simple in process, and the processed meat dumpling is alternative in fat meat and lean meat, unique in flavor and capable of achieving the effect of full stuffing when being taken.

The invention discloses a citrus paradisi fruit vinegar beverage with taste of Hami melons and a preparation technology of the citrus paradisi fruit vinegar beverage. The citrus paradisi fruit vinegar beverage is characterized by being prepared from the following raw materials in parts by weight: 240-260 parts of citrus paradisi pulp, 45-55 parts of polished glutinous rice, 40-50 parts of the Hami melons, 8-12 parts of strawberries, 7-9 parts of gynostemma herb, 5-7 parts of Chinese angelica, 7-9 parts of lotus root starch, 10-18 parts of honey and 15-25 parts of cane sugar. The citrus paradisi fruit vinegar beverage disclosed by the invention is rich in nutrition, tasty in sour and sweet degrees and refreshing, and has flavors of the Hami melons and citrus paradisi fruit vinegar acid; added materials such as the gynostemma herb and the Chinese angelica have the health-care efficacies of protecting a liver, removing toxicities, reducing blood pressure, reducing blood fat and blood glucose and the like; besides the technical content and the grade of citrus paradisi processing industry can be improved, products conforming to a healthy food and drink concept are obtained, a new way of effectively utilizing citrus paradisi resources is provided, and economic benefits and social benefits of the citrus paradisi industry are improved.

The invention discloses brittle bone chicken and a preparation method thereof. The brittle bone chicken is prepared from the following raw materials and assistant materials in parts by weight: 40-80 parts of chicken without neck, whole wing, drumsticks and tail, 1.3-2.5 parts of edible salt, 0.1-0.5 part of a water-retaining agent, 0.2-1 part of aginomoto, 0.3-2 parts of white granulated sugar, 0.1-0.5 part of ground pepper, 0.1-0.5 part of ground pepper, 2-10 parts of starch, 2-6 parts of protein, 0.1-1 part of essence and 20-40 parts of water. By taking the eviscerated chicken, which has relatively low use value, without neck, whole wing, drumsticks and tail, the production cost can be effectively reduced. The product can be accepted by customers, the competitiveness of the product in the market can be improved, and in addition, the taste, the flavor and the nutrition value of the brittle bone chicken prepared by using the method disclosed by the invention all meet the levels of those of whole chicken. Due to steaming, the crispy taste is ensured, by shortening the frying time, the nutrient components in chicken can be retained to the maximum extent, and the idea of healthy food of modern people can be met.

The invention discloses a cherry flavored grapefruit vinegar drink. The drink is characterized by being prepared from the following raw materials in parts by weight: 180-200 parts of grapefruit pulp, 40-50 parts of glutinous rice, 40-50 parts of cherry fruit, 10-15 parts of hami mellon fruit, 6-7 parts of radix pseudostellariae, 8-10 parts of longan pulp, 12-16 parts of cabbage juice and 6-9 parts of agaric powder. The drink is rich in nutrition, sour, sweet and refresh, has the flavor of cherry and grapefruit vinegar, and has the health effects of tonifying spleen and lung, benefiting vital energy, promoting the production of body fluid, tranquilizing, nourishing blood and the like. Furthermore, according to the preparation process, the technical content and level of grapefruit processing industry to obtain the product in accordance with healthy dietary concept, a new approach is provided to effective utilization of grapefruit resource, and the economic and social benefits of the grapefruit industry can be improved.

The invention discloses a pomegranate flavor Huyou(grapefruit) fruit vinegar beverage. The pomegranate flavor Huyou(grapefruit) fruit vinegar beverage is characterized by comprising, by weight, 240-260 parts of Huyou(grapefruit) pulp, 45-55 parts of sticky rice, 34-38 parts of pomegranate,14-16 parts of pawpaw, 8-9 parts of red dates, 6-8 parts of Chinese wolfberry, 8-12 parts of lemon juice, 8-10 parts of honey and 16-20 parts of white granulated sugar. The pomegranate flavor Huyou(grapefruit) fruit vinegar beverage is abundant in nutrition, tasty and refreshing, and has the due flavors of pomegranate and Huyou(grapefruit) fruit acetic acid; materials such as the added red dates and the added Chinese wolfberry have the health care effects of invigorating spleen-stomach to replenish qi, nourishing the blood and tranquilization, tonifying deficiency to boost essence, clearing heat to improve eyesight and the like; meanwhile, the technical content and the grade of the Huyou(grapefruit) processing industry can be improved, the product meeting the healthy diet idea is obtained, a new way for effectively using Huyou(grapefruit) resources is provided, and the economical and social benefits of the Huyou(grapefruit) industry is improved.

The present invention discloses instant lemon slices and a reparation method thereof. Fresh lemons are washed, the washed lemons are cut into slices, the cut lemons are soaked, the soaked lemons are pickled, and the pickled lemons are dried into the instant lemon slices. The prepared instant lemon slices by the preparation method well preserve the flavor, natural and nutritional health-care ingredients, and health-care functions of the fresh lemons, are unique in flavor and beneficial to human body absorption, have efficacies of promoting salivation and quenching thirst, clearing heat and relieving summer heat, harmonizing stomach and calming adverse-rising energy, and reducing phlegm and stopping cough, and have more accessory functions of cleaning intestines and stomach, enhancing appetite, promoting human body digestion, etc.

The invention discloses instant orange slices and a preparation method thereof. The preparation method comprises steps as follows: (1), an orange is disinfected and subjected to color protection in an aqueous solution of citric acid and sodium hydrogen sulfite; (2), the orange subjected to color protection is sliced and subjected to deastringency in an aqueous solution of edible salt and citric acid; (3), the orange slices are boiled for 20-60 minutes in a mixed solution of white granulated sugar, high fructose corn syrup, vitamin C, citric acid and edible salt and then is left to stand for 12-24 hours; (4), the orange slices left to stand are baked for 2-5 hours in a hot air drying box with the temperature ranging from 40-60 DEG C. The instant orange slices are in light yellow, have moderate rigidity and a good taste, is sour and sweet, has a refreshing flavor specific to oranges and is convenient to eat, nutritional and healthy. The technological operation is simple, the cost is low, and engineering industrialization is easy to realize.

The invention discloses cordyceps militaris and purple sweet potato cookies and a preparing method thereof. The cordyceps militaris and purple sweet potato cookies are mainly prepared from, by weight, 75-100 parts of low-gluten flour, 5-10 parts of cordyceps militaris powder, 10-20 parts of purple sweet potato powder, 45-55 parts of soft sugar, 65-80 parts of butter, 45-55 parts of eggs and 1-3 parts of table salt. The treated cordyceps militaris, the purple sweet potatoes and the low-gluten flour are mixed according to a proportion, fusion of three nutrition systems is enhanced, the prepared cookies have colors, fragrance, taste and nutrition features of the cordyceps militaris, the purple sweet potatoes and the low-gluten flour, and nutritional ingredients in the cordyceps militaris and the purple sweet potatoes are basically not lost; the components with other proportions are added so that the whole cookies are in modena, are glossy, have rich cordyceps militaris and purple sweet potato flavor, are high in sense score, low in energy, crisp and delicious in taste and long in service life and conform to the health diet concept of mass consumers.

The invention discloses a lemon high-fiber cracker which includes the following ingredients, lemon pulp, low-gluten flour, eggs, sugar powder, xylitol, anhydrous butter, milk powder, complex raising agent and water. The lemon high-fiber cracker made by the preparation method of lemon high-fiber crackers used an industrial by-product lemon pulp as raw material. Not only the comprehensive utilization ratio of abandon raw material is decreased, the economical effect and additional value are increased, but also the manufacturing cost is increased and the pollution to environment is reduced. The preparation method of lemon high-fiber crackers has positive economic and social significance. Beta - cyclodextrin - ultrasonic joint processing way is adopted by the preparation method of lemon high-fiber crackers, the cracking of the products is ensured. The lemon high-fiber cracker is rich in lemon cellulose, belongs to the roughage food, and meets the healthy diet concept of modern people.

The invention discloses a red-soup hotpot condiment and a preparation method thereof. The red-soup hotpot condiment comprises the following components in parts by weight: 300-400 parts of beef tallow, 100-200 parts of rape seed oil, 100-200 parts of palm oil, 10-20 parts of shallot, 10-20 parts of coriander, 10-20 parts of onion, 10-20 parts of garlic, 80-100 parts of small yellow ginger, 100-200 parts of glutinous-rice-cake-shaped chilies, 200-300 parts of thick broad-bean sauce, 300-400 parts of chili sauce, 20-30 parts of crystal sugar, 70-100 parts of Chinese prickly ash, 10-20 parts of beer, and a spice bag. The hotpot condiment provided by the invention is red and bright in color, pleasant in fragrance, unique in flavor, and low in cholesterol content. The hotpot condiment is a healthier and safer hotpot condiment.

The invention relates to the field of food processing, in particular to a nutrition healthcare peony nutritious food based on infrared spouted bed drying and a making method. The nutritious food is made from 25-35 parts of peony flowers, 10-15 parts of rose flowers, 5-10 parts of coix seeds, 7-10 parts of sweet potatoes, 5-10 parts of wheat, 3-5 parts of dandelion, 3-5 parts of lotus leaves, 5-8 parts of red dates and 10-15 parts of sugar. The making method comprises the steps of selecting raw materials, preparing ultra micro mixed fine powder, soaking with sugar, drying, baking and packaging.Food and health are organically combined together, the nutritive value of edible flowers is brought into full play, the problem that in the prior art, delicacy and nutrients cannot be well matched inthe nutritious food is solved, peony can be deep processed by means of the drying technology, the novel healthcare product is developed, the novel healthcare product is developed, the problems of peony flower planting regional limit and difficult fresh flower transportation are solved, the requirement for a larger range is met, and the resource advantage for peony planting region is brought intofull play.

The invention discloses a method for making phaseolus coccineus and green tea biscuit. A formula of the biscuit comprises the following components in part by weight: 100 parts of flour, 3 to 6 parts of green tea powder, 7 to 13 parts of phaseolus coccineus powder, 50 to 70 parts of margarine, 35 to 45 parts of sugar powder, 6 to 10 parts of salad oil, 50 to 60 parts of egg, 0.7 to 1.3 parts of salt, 1.4 to 1.8 parts of baking powder and 18 to 22 parts of water. The making method comprises the following steps of: putting the margarine and the sugar powder into a container, and preheating for 15 to 25 minutes in an oven, wherein the temperature of the oven is set at 30 to 40 DEG C; stirring the preheated margarine and sugar till distinct granules do not exist, adding the egg, continuously stirring till foaming on the surface, adding the salad oil, the salt and the baking powder, continuously stirring till a large quantity of foams on the surface are white, and thus obtaining an initial biscuit making material; and putting the weighed flour into the initial biscuit making material, adding the water, blending uniformly to form biscuit making dough, standing the biscuit making dough for 8 to 12 minutes at room temperature, sequentially adding the phaseolus coccineus powder and the green tea powder, shaping, baking, cooling, and thus obtaining the phaseolus coccineus and green tea biscuit.

The invention relates to delicious chicken wings. The delicious chicken wings are prepared by the following specific steps: (1) pre-treating chicken wing; (2) carrying out secondary treatment on the chicken wings; and (3) cooking the chicken wings thoroughly. An experiment shows that the delicious chicken wings provided by the invention have sweet outside and salty inside, full and juicy meat quality and a unique flavor; the delicious chicken wings are suitable for people of all ages; and the content of nitrite is lower than that of traditional salty and spicy flavor chicken wings, and therefore, the delicious chicken wings are more healthy and meet a healthy diet concept of modern people better.

The invention provides a preparing method of a xylitol fiber western cake. The preparing method comprises the steps of placing butter at a room temperature to soften the butter, adding xylitol and edible salt after softening the butter, stirring evenly, then adding evenly stirred egg pulp within several times till the mixture is stirred to be in a white a cream shape, mixing edible flour, dietary fiber and leavening agent evenly, then screening the edible flour, the dietary fiber and the leavening agent into the cream-shaped mixture, stirring the mixture through a scraping knife, putting stirred dough into a preservation bag to be refrigerated for 1.5-4.5 h, putting refrigerated dough at the condition of room temperature again, processing the dough to be molded after resoftening the dough for 15-45 min, putting molded dough into an oven to be baked for 12-25 min, setting an upper fire temperature and a lower fire temperature of the oven, and cooling baked dough to obtain the finished product. The preparing method of the xylitol fiber western cake has the advantages that the western cake has a good color and flavor, and the preparing technology of the western cake is optimized, so that heat and the amount of fat contained in the western cake are lowered, and the raw material ratio of the western cake is more reasonable.

The invention discloses a low-sodium dried mackerel pickling agent and a preparation method thereof. The pickling agent is composed of the following components in percentage by weight: 25-40% of potassium chloride, 5-15% of potassium lactate and 45-60% of sodium chloride. The dried mackerel is prepared through the technological means of pretreatment, slicing, deodorization, salting, airing, hot-air drying and the like, three factors and three levels (a potassium chloride substitution ratio, a potassium lactate substitution ratio and drying time) with relatively remarkable sensory influence areselected for the response surface experimental design, and a mathematical model is established to optimize the processing technology to obtain the optimal process for preparing low-sodium dried mackerel. Compared with dried mackerel prepared by a traditional process, the low-sodium dried mackerel prepared by the method is relatively low in sodium ion content, reserves the due flavor and taste ofcured fish under the low-sodium degree, reduces various diseases which are high in fatality rate and induced by high sodium, and particularly meets a healthy diet concept of modern people.