68results about How to "Increase eating method" patented technology

The invention provides a multi-flavor fragrant toasted egg and the preparation process thereof. The multi-flavor fragrant toasted egg includes egg with milk tea flavor, egg with spicy flavor, egg with barbecue flavor, and fragrant smoked iron egg. The preparation process comprises the main processing steps of: disinfecting and cleaning raw eggs, boiling in water, removing shells, soaking in salt, adding flavoring, stewing and smoking, baking, vacuum packaging, sterilizing large package at a high temperature, and inspecting, wherein the preparation process of fragrant smoked iron egg has no smoking step but includes air-drying, soaking in spicy water, and air-drying. The flavoring addition step includes adding spicy materials and seasonings at different weight parts according to the different tastes. The multi-flavor egg product prepared by a plurality of steps adopting natural spicy materials and seasonings beneficial to human body has the advantages of balanced and rich nutrition, golden and oily color, tough egg white, oily and sandy yolk, strong taste, and instant use, and develops the interest of egg products for people. The egg product is suitable for various consuming groups, and particularly can provide convenience for journey.

The invention discloses a preparation method of a fermented red ginseng product, which comprises the following steps of: processing a red ginseng and preparing a red ginseng juice; fermentation: placing the red ginseng juice into a fermentation pot and controlling the temperature at 30-35 DEG C, wherein the inoculation amount of lactobacillus acidophilus and lactobacillus plantarum is respectively 4-8 percent and 0.8-2.0 percent, the pH value is 3.0-4.0, and the fermentation time is 12-72 hours; and preparation of fermented red ginseng powder: drying the fermented red ginseng juice and then sieving to prepare the fermented red ginseng powder. The fermented red ginseng product is a novel health food developed by utilizing a biotransformation technology. The invention is characterized in that a fermentation method of finishing the metabolic process of bioactive components of the ginseng in vitro is adopted on the production process, so that the fermented red ginseng product has rapid absorption after administration, determined curative effect, no toxic or side effect and broad market prospect. Moreover, the processing process thereof is advanced, and the eating method of the product is simple and convenient.

The invention relates to a food of quick frozen double-tail bar shrimp and a manufacturing method thereof and is characterized in that the invention adopts a shrimp body, which is prepared by frozen and thawy fresh shrimps and with no head, with the tail part and the last section of shrimp shell, as the raw material; the catgut is removed from the raw material of the shrimp body and the bare abdomen of the shrimp body is cut and extended into the shape of a straight bar; the straight-bar shaped shrimp body is immersed, and a layer of sterile bottom powder is uniformly coated on the external surface of the shrimp body, and a layer of slurry uniformly hangs on the external surface of the sterile bottom powder, and a layer of fluffy external wrapping powder is adhered on the external surface of the slurry to form the bar shrimp food and the two tails of the shrimp food are combined, placed and quickly frozen to form the quick frozen double-tail bar shrimp food. The weight percentages are as follows: 35 to 45 percent of straight-bar shrimp body, 1 to 5 percent of bottom powder, 25 to 35 percent of slurry and 25 to 35 percent of external wrapping powder. The food has inherent colors, smell, flavor and unique food shapes, is fresh and pure in flavor, rich in nutrition, long in shelf life and convenient in eating. The manufacturing method of the food is reasonable and strict in process, strong in operability and is suitable for industrial production.

The invention relates to convenient additive-free five-cereal nutritional noodles and a processing method thereof, and belongs to the field of food processing. The processing method comprises the following steps: performing quality optimization treatment on corns and black beans, grinding together with wheat, polished round-grained rice and yellow millets, blending, and performing curing forming to obtain the convenient five-cereal nutritional noodles. The obtained five-cereal nutritional noodles give full play to complementary nutrition advantages of rice, flour and beans, are endowed with relatively high nutritional value, are good in elasticity, toughness and reconstitution properties, do not need to be digested, can be eaten after being soaked with boiling water, and are convenient and quick; the process conditions are mild, no chemical and biosynthetic technologies are adopted, no pollution, waste residue, waste steam, waste water or harmful substance is generated, green production is realized, no gluten fortifier, thickening colloid, enzyme preparation or preservative is added, and no chemical reagent is used, so that the noodles are safe to eat.

The invention discloses a spicy lute-shaped leg. The spicy lute-shaped leg is prepared by salting the lute-shaped leg, stirring with paste and wrapping with powder oil. The spicy lute-shaped leg is characterized by comprising the following components in parts by weight: 60-80 parts of chicken lute-shaped leg, 43.82-64.96 parts of salting material, 23.4-39.2 parts of paste, 39.7-83.3 parts of external-wrapping powder and 30-40 parts of ice water. The invention also discloses a processing technology of the spicy lute-shaped leg. Due to adoption of the technical scheme, the spicy lute-shaped leg disclosed by the invention has the following beneficial effects that the content of protein is high; by reasonable proportioning and further process operation, the bone-meat connecting parts are easily flavored, the eating method of the chicken lute-shaped leg is better improved in the aspects of both taste and appearance, the nutritional value is retained, and compared with the traditional frying method, the spicy lute-shaped leg prepared by the processing process is lower in content of cholesterol, is more beneficial to health and is convenient to eat.

The invention discloses dried gynura bicolor and a making method thereof. The dried gynura bicolor comprises 80-120 parts of gynura bicolor, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of aniseed, 1-3 parts of white spirit, 2-5 parts of semen torreya, 2-5 parts of honeysuckle, 2-5 parts of Chinese olive, 2-5 parts of sophora flower and 1-3 parts of spina date seed and is processed and made through the steps of washing, boiling, airing, pickling, dewatering, packaging and the like. When the gynura bicolor is put in a pickling vessel and pickled, the refreshing and delicate tastes of the honeysuckle, the Chinese olive, the sophora flower, the spina date seed and the semen torreya are kept by the gynura bicolor, the fragrance of the gynura bicolor is increased, and the gynura bicolor is better seasoned and tastes better and fresher. Besides, as the pickling seasonings are packaged with the gynura bicolor, the retention time of the taste is prolonged. The eating method and the processing method of the gynura bicolor are increased, the eating of households and restaurants is facilitated, the gynura bicolor market is effectively enlarged, and market requirements are met.

The invention relates to a method for preparing a lucid ganoderma solid drink. The method comprises the following steps: pretreating lucid ganoderma, performing superfine grinding, pulping, performing ultrahigh pressure treatment and performing spray drying. The lucid ganoderma solid drink product is fine and smooth in color and high in dispersity and has a particular medical material flavor of lucid ganoderma, the eating method is simple and convenient, the integrity of functional components of the lucid ganoderma is basically kept, processing loss of the raw materials is effectively reduced, and the solid drink is easy to brew. According to the lucid ganoderma solid drink, the polysaccharide leaching efficiency is 11.21-19.89mg / g, the powder extraction rate is 20.67-44.78 percent, and the dissolution time is 93-54 seconds.

The invention discloses a preparation method of microwave-cooked instant fish. The preparation method comprises the following steps: (1) pretreating, washing a fish body and freezing, unfreezing the fish body and washing by using clean water during preparation, removing the head, the tail part and the internal organs, shredding the fish body into fish pieces, washing the fish pieces again by using clean water, and draining off the water; (2) salting, adding edible salt and edible vinegar into water to prepare a salting solution and salting the fish pieces in the salting solution; (3) drying, washing the slated fish pieces, draining off the water and then drying; (4) pasting, adding an edible compound membrane into water, dissolving, uniformly stirring, then adding flour to prepare a pasting solution, and soaking the dried fish pieces in the pasting solution; (5) frying in oil; (6) preparing a seasoning packet; and (7) packaging. The microwave-cooked instant fish prepared by the method disclosed by the invention is low in oil content, convenient to eat and sufficient nutrients of fish meat can be reserved.

The invention discloses dry artemisia selengensis and a preparation method thereof. The dry artemisia selengensis is prepared from 80-120 parts of artemisia selengensis, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseeds, 1-3 parts of white wine, 2-5 parts of dandelion, 2-5 parts of red beans, 2-5 parts of wild jujubes, 2-5 parts of phyllanthus emblica and 1-3 parts of nata de coco through the process steps of cleaning, boiling, airing, pickling, dewatering, packaging and the like. When the artemisia selengensis is pickled in a pickling vessel, the fresh and elegant flavors of the red beans, the wild jujubes, the phyllanthus emblica, the nata de coco and the dandelion are remained in the artemisia selengensis, so that the fragrance of the artemisia selengensis is increased, and the artemisia selengensis is more tasty, better in mouthfeel and more fresh in taste; and the pickling ingredients and the artemisia selengensis are simultaneously packaged, so that the taste retention time is prolonged. According to the invention, eating and processing methods for the artemisia selengensis are additionally provided, so that the artemisia selengensis is convenient for households and restaurants to use, the market competitiveness of the artemisia selengensis is effectively enhanced, and the market demand is met.

The invention relates to a chestnut chicken and relative preparation. Wherein, it uses healthy chicken, uses chestnut powder as quelite and other findings, to be baked in microwave oven; and the preparation comprises that: puncturing the chicken, coating quelite, baking it in microwave oven; coating the quelite again, baking in microwave oven; cooling, packing. The invention can mix the chestnut chicken, chickens' extract, salt, and flavouring essence. The invention can widen the chestnut application with low cost.

The invention is an pour milk powder, easy to dissolve in water to disperse into sour milk liquor, sourness tasty and nutrition rich. It contains lots of active lactobacilli, having many nutritious and health efficacies of adjusting the balance of bacteria group in intestines channel, reducing blood lipid, etc. It has advantages of long shelf life (above one year), convenient storage and carrying, simple eating and easy batch production.

The invention discloses five-cereal meal replacement sticks having balanced nutrition and a preparation method thereof, The five-cereal meal replacement sticks comprise the following components in parts by weight: 24-36 parts of cereals, 8-15 parts of resistant dextrin, 0.5-2 parts of psyllium fiber, 3-7 parts of apricot kernel granules, 5-13 parts of granule protein, 0.5-3.5 parts of whole milk powder, 1-3 parts of glucose syrup, 12-23 parts of maltitol, 7-12 parts of dried fruit, 1-4 parts of coconut oil, 1-5 parts of glycerin, and 2-7 parts of other materials. According to the production process, the syrup content is little, maltitol content is increased, the weight part ratio of glucose syrup to maltitol is 1-3: 12-23, sweet degree is reduced, sweet greasy mouthfeel is not generated, the maltitol is difficulty digested and absorbed in human body, insulin secrete cannot be stimulated, after meal replacement sticks are taken, increase of the blood sugar content in the human body is little, and the probability of the diseases of hypertension and diabetes can be greatly reduced. In the invention, resistant dextrin and psyllium fiber are added, lactalbumin is employed, so that the meal replacement sticks are helpful for conditioning gastrointestinal tract, avoiding flatulence, reducing fat, and lowering lipid.

The invention provides a preparation method of quasipaa spinosa active peptide nutrition powder. The quasipaa spinosa active peptide nutrition powder comprises the following raw materials of quasipaaspinosa peptide powder and fruit powder. The preparation method of the quasipaa spinosa active peptide nutrition powder comprises the following steps of freezing sterilization, fishy flavor removal, grinding into thick liquid, enzymolysis, odor removal, spray drying and preparation of a finished product, wherein quasipaa spinosa is prepared into the peptide powder, and the peptide powder and the fruit powder are compounded to prepare the quasipaa spinosa active peptide nutrition powder. The active peptide nutrition powder comprises 16 amino acids and 20 trace elements or above, has high nutrition content, is rich in mineral substances, promotes osteocytogenesis, rapidly supplements calcium, can be directly absorbed by the intestinal tract, rapidly supplements active cells, increases antibodies, promotes the immune function and metabolism, is simple and convenient to eat, and can be directly drunk after being mixed with warm water or eaten after being stirred with supplementary food.

The invention discloses a preparation method of ginseng granules, which comprises the following steps: processing ginseng and providing ginseng granules; swelling: adding the ginseng granules into a swelling machine to heat for 45 to 60 minutes at the temperature from 110 DEG C to 150 DEG C and under the pressure of 1 to 3kg / cm<2>; rapidly reducing the pressure to the normal pressure after swelling to take out and cool the ginseng granules. The invention has advanced technology, simple and feasible method, high leaching rate of effective ginseng ingredients, rapid leaching speed, simple product eating method and easy food absorption.

The present invention discloses a chocolate sauce apple biscuit which is made of the following raw materials in parts by weight: 50-70 parts of apples, 7-14 parts of chocolate sauce, 40-60 parts of refined flour, 20-30 parts of white granulated sugar, 4-5 parts of hericium erinaceus and 30-50 parts of butter. The chocolate sauce apple biscuit fully preserves apple nutrition, is rich in nutrition, promotes digestion of intestines and stomach, and can be stored for a long-term. Besides, the food prepared in a form of biscuits can be produced in a large scale, which widens the consumption method of apples.

The invention relates to a manufacturing method for soft almond cakes. The manufacturing method for the soft almond cakes is characterized in that the method includes the following steps: (1) premixing of powder materials: according to parts by weight, 100 parts of sprouted green bean powders, 5 to 20 parts of modified starch, 0 to 25 parts of whole egg powders, and 0.6 to 1.2 parts of a bulking agent are mixed and sieved for standby; (2) stirring: according to parts by weight, 50 to 80 parts of butter are softened at the room temperature and added with 0.2 to 0.6 part of an alpha-processed emulsifying agent, 0.4 to 1.0 part of preprocessed xanthan gum, 20 to 40 parts of powdered sugar, 25 to 40 parts of high fructose corn syrup and 0 to 10 parts of sorbitol, the mixture is stirred and beat until a bulky status is reached, the powder materials which are premixed in the step (1) for standby are then added, and the obtained mixture is stirred evenly to obtain powder balls; (3) refrigerating and standing; (4) impression forming; (5) baking; (6) cooling and sorting. The soft almond cakes manufactured through the method are different from the traditional soft almond cakes which are dry and hard, and finished products have delicate and soft textures and a unique flavor.

The invention discloses a dried hyacinth bean vegetable and a manufacturing method thereof. The dried hyacinth bean vegetable is prepared from the following raw materials in parts by weight: 80-120 parts of hyacinth beans, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of aniseeds, 1-3 parts of white spirit, 2-5 parts of caraway, 2-5 parts of green plum, 2-5 parts of ginger, 2-5 parts of star anise, and 1-3 parts of fennel, and prepared by washing, airing, shredding, boiling, dehydrating, sterilizing and other processes. In the invention, the shredded hyacinth bean can be placed in a pot to make soup, and remains the fresh and dedicate flavor of the caraway, green plum, ginger, star anise and fennel; the manufacturing method can increase the flavor of the hyacinth bean, and enable the bean to be tastier, better in flavor and fresher in taste. The manufacturing method disclosed by the invention improves the edible methods and the processing method of the hyacinth bean, effectively enlarges the market range of the hyacinth bean and meets the market requirement.

The invention discloses a dried eggplant and a processing method thereof. The dried eggplant is processed from the following raw materials in parts by weight: 80-120 parts of eggplant, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseed, 1-3 parts of white spirit, 2-5 parts of green plum, 2-5 parts of gardenia, 2-5 parts of clove, 2-5 parts of mint and 1-3 parts of peony by cleaning, airing, shredding, cooking, dewatering, sterilizing steps and the like. The eggplant shreds are cooked in a boiler, and the eggplant shreds retain fresh and elegant taste of the green plum, the gardenia, the clove, the mint and the peony and are added with fragrance of the eggplant, so that the eggplant is more tasty, better in mouth feel and more fresh in taste. The invention enriches the eating methods and the processing methods of the eggplant, so that the market range of the eggplant is effectively widened, household use or restaurant use of the eggplant is facilitated, and the market demand is met.

The invention relates to the technical field of processing of sweet potato leaves, in particular to a wind-blown biscuit containing sweet potato leaves. According to the wind-blown biscuit containingsweet potato leaves, sweet potato leaves are subjected to selection, cleaning, color fixation and pulping to form sweet potato leaf pulp, and the sweet potato leaf pulp, water, table salt and other seasonings are produced into different tastes of wind-blown biscuit containing sweet potato leaves. The biscuit product is formed through deep processing, the eating method of sweet potato leaves is effectively increased on the basis that rich nutrient components of the sweet potato leaves are reserved, the preservation time of the sweet potato leaf food is prolonged, and the wind-blown biscuit containing sweet potato leaves is convenient to carry and east by people.

The invention relates to an instant wood frog and a production method thereof. The method specifically comprises the following steps: drying, soaking, steaming, classifying, blasting, cooling, packaging and the like. The production method has the beneficial effects that the instant wood frog is produced by a ready-to-use-method; eating of widespread consumers is greatly facilitated; the nutrients are reserved; the eating method is greatly facilitated; the obtained instant wood frog is good in taste, suitable for people with different favors, extremely easy to store, and good in anti-corrosion property in a general state; and the appearance is regular and not easy to deform.

The invention discloses a no-cutting and no-bonding cover turning carton and a folding method thereof. The carton comprises a foldable paperboard; and the paperboard is provided with four transverse creases and two longitudinal creases. One part positioned between the middle two transverse creases forms a back wall and two square parts; and the square parts are set as inclined creases. A front wall and two lower folding parts are formed between the transverse crease positioned on the frontmost side and the front side of the paperboard; and the lower folding parts are set as inclined creases. An upper front wall and two upper folding parts are formed between the transverse crease positioned at the backmost side and the back side of the paperboard; and the upper folding parts are set as two inclined creases. The lower front wall, the upper front wall, the back wall, a box cover, a bottom box, an upper side wall and a lower side wall of the carton are formed by folding the paperboard along the transverse, longitudinal and inclined creases. The carton has the following advantages that a bonding process is not needed; the shearing is not needed; the setting of specific structures is not needed; the paperboard can be folded into the no-cutting and no-bonding cover turning carton through folding; the carton is simple in structure and convenient and fast in use; and the no-cutting and no-bonding cover turning carton can be disassembled to recover the paperboard after use, so that the paperboard can be used by multiple times, and the cost is low.

The invention provides a laver meat ball and a preparation method. The preparation method comprises following steps: chicken, salt, a water-retaining agent, and a part of water are mixed and stirred until the meat becomes sticky; dried laver, monosodium glutamate, white granulated sugar, chive, ginger powder, protein, an essence, starch, and the rest water are added, and an obtained mixture is stirred uniformly so as to obtain a mixed stuffing; and the mixed stuffing is subjected to water bath molding, and is cooled with ice water so as to obtain the laver meat ball, wherein 20 to 55 weight parts of water are added in the above preparation steps. Compared with existing technology, chicken and laver are mixed according to a certain ratio, so that advantages of chicken, such as tender meat texture, and delicious taste, are combined with laver, the laver meat ball possesses taste of both chicken and laver, and the taste of chicken is not completely covered by laver fiber. In addition, laver is abundant in nutrients, and nutrient content of the laver meat ball is increased. The laver meat ball can be cooked via a plurality of methods, and edible methods of laver are increased.

The preparation method of flavored chicken uses high-grade fresh chicken as main raw material, and uses Chaxin mushroom as flavoring material, and adopts the following steps: selecting main material fresh high-grade chicken; preparing Chaxin mushroom flavouring material, including selecting material, removing impurity, cleaning, drying, pulverizing, conantrating, adding chicken bouillon powder, refined salt and sodium glutamate; puncturing chicken body, applying Chaxin mushroom flavouring material on the punctured chicken body, roasting chicken body, deep-frying, further puncturing chicken body and further applying flavouring material on the chicken body, and roasting, packaging to obtain the invented product flavoured chicken with unique flavour and delicate taste.

The invention provides a method for preparing Bama miniature pig dried meat floss. The method includes the following steps that firstly, pork is processed; secondly, pork pieces are placed in hot water and boiled and then slowly boiled for 2-3 h on slow fire, oil slick and foam on the surface are skimmed, and the boiled pork pieces are taken out, smashed and beaten into shredded pork; thirdly, fish is processed; fourthly, the cleaned fish is placed in impregnation fluid to be impregnated for 40-60 min at room temperature, and then the cleaned fish is steamed at normal pressure; fifthly, the steamed fish is smashed to obtain shredded fish for use; sixthly, the shredded pork and the shredded fish are poured into a stirring machine, and auxiliary materials are added to be evenly stirred; seventhly, the mixed shredded pork and fish are poured into a dried meat floss frying pan to be fried for 15-20 min, seasonings are added to be fried for 15-20 min, and then soybean sauce is added till the shredded pork and fish become fluffy. Bama miniature pig leg meat is processed into the dried meat floss which is good in taste, moderate in salinity and sweetness and convenient to carry.

The invention provides a finger millet crisp and a processing method thereof. The finger millet crisp is tasty, delicious and abundant in nutrient, and the nutrients of the finger millet crisp can be absorbed by the human body easily. The finger millet crisp comprises, by weight, 30-35 parts of finger millet powder, 6-10 parts of unripe walnut, 6 parts of unripe peanut, 3 parts of water, 18 parts of flour, 20 parts of edible oil, 10 parts of white sugar and 1 part of egg. The processing method of the finger millet crisp comprises the following steps that firstly, finger millet rice obtained by husking finger millet is ground into powder and screened; secondly, the unripe walnut and the unripe peanut are smashed, the smashed unripe walnut, the smashed unripe peanut, the sugar and the oil are stirred and fermented and are mixed with the water and the flour, the screened finger millet powder is placed into the mixture, and the new mixture is stirred through a shortener; thirdly, the stirred mixture is divided into small blocks, egg liquid adheres to the small blocks, the small blocks are baked to form the finger millet crisp, and forming and packaging are carried out. The finger millet crisp has the advantages that the nutrients are balanced, the nutrient content can be absorbed by the human body easily, people can conveniently and quickly eat the finger millet crisp at any time, the edible methods of the finger millet are increased, and much delicacy is brought to people.

The invention relates to the field of deep processing of rare birds of animals, and provides a production method of canned silky fowl stew. The production method comprises the following technological processes of selecting proper silky fowls; slaughtering the selected silky fowls; removing hair, blood and internal organs; performing cleaning; performing soaking with salt water; performing high-pressure cooking; performing separation; performing packaging into bags; adding seasoning; performing sterilization and disinfection; and performing packaging. The production method disclosed by the invention has the advantages that the making method is simple, the time is short, the equipment is simple, the cost is low, the canned silky fowl stew is rapid to transport and convenient to eat, and a new way is provided for professional cultivation of Taihe silky fowls and deep processing industralization of silky fowl products. High-temperature sterilization treatment and vacuum packaging are performed on the Taihe silky fowls, so that the nutrient value and the flavor of the Taihe silky fowls are maintained, besides, the seasoning for the Taihe silky fowls is added, the canned silky fowl foods are rich in flavor, lasting in fragrance, convenient to transport, and easy to preserve, and specific, nutritive, delicious, rapid and convenient foods are provided for vast consumers.

The present invention discloses a dried hemerocallis citrina baroni dish and a production method thereof, wherein the dried hemerocallis citrina baroni dish is prepared from the following raw materials by weight: 80-120 parts of hemerocallis citrina baroni, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of lophatherum gracile, 2-5 parts of peppermint, 2-5 parts of dried and mature seed of brassica juncea (l.) czern. et coss, 2-5 parts of tangerine red epicarp, and 1-3 parts of portulaca oleracea, and washing, blanching, drying in the sun, sousing, dewatering, packaging and other processes are performed to prepare the hemerocallis citrina baroni dish. According to the present invention, when the hemerocallis citrina baroni is placed into the sousing container and is soused, the hemerocallis citrina baroni retains the refreshing and elegant taste of lophatherum gracile, peppermint, dried and mature seed of brassica juncea (l.) czern. et coss, tangerine red epicarp, and portulaca oleracea, such that the aroma of the hemerocallis citrina baroni is increased, the flavor of the hemerocallis citrina baroni is increased, and the taste is good and delicious; the sousing components and the hemerocallis citrina baroni are packaged so as to prolong the taste preservation time; and the eating method and the processing method of the hemerocallis citrina baroni are increased, the hemerocallis citrina baroni is easy to eat in home and restaurants, the market of the hemerocallis citrina baroni is effectively broadened, and the market requirement is met.

The invention discloses a food for enhancing immunity and removing bad breath and body odor, and a making method thereof. The food comprises, by weight, 30-50 parts of red date, 30-50 parts of Chinese yam, 30-50 parts of red rice, 30-50 parts of black rice, 30-50 parts of millet, 30-50 parts of sorghum rice, 30-50 parts of oat, 30-50 parts of red beans, 30-50 parts of soybeans, 20-25 parts of walnuts, 20-25 parts of buckwheat, 20-25 parts of carrots, 40-60 parts of black sesame, 40-60 parts of brown rice and 40-60 parts of malt. The making method of the food comprises the following steps: washing and airing all above raw materials; baking the aired raw materials until the raw materials are cooked; and mixing the cooked raw materials, and milling the obtained mixture to form granules. 20-40G of the food is eaten once every day. The above product is composed of food materials, can be eaten as a food, and has no side effects.

The invention discloses a millet soft cookie and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps of: cleaning, soaking, drying and crushing millet, stirring and mixing the crushed millet, wheat flour, butter, white granulated sugar, high fructose corn syrup, a pectin solution, egg and milk powder, performing extrusion forming, baking and cooling, and thus obtaining the cookie. The eating method of the millet is developed; the processing technology is simple; the taste and the mouthfeel of the cookie are improved by adding the high fructose corn syrup and the pectin solution; the millet soft cookie is obviously different from the market millet cookie product; and the millet soft cookie has high nutritional value, has the characteristics of good taste and mouthfeel and rich nutrition, and can increase the intake of dietary fibers and improve the dietary structure of customers.