30results about How to "Increase the choice of flavors" patented technology

The invention discloses a rice fruit. The formula of the rice fruit comprises the following components in parts by weight: 20-25 parts of rice, 15-20 parts of sticky rice, 15-20 parts of white granulated sugar, 1-2 parts of modified starch, 1-2 parts of wheat flour, 1-2 parts of corn flour, 1-2 parts of sorghum flour, 1-2 parts of red bean flour, 1-2 parts of oat flour, 1-2 parts of soybean flour, 1-2 parts of sesame flour and 0.5-1.5 parts of red chilli powder. The invention also discloses a preparing method of the rice fruit. The rice fruit disclosed by the invention is unique in taste, crispy and sweet; and the fillings are soft and have long aftertaste. The preparing method of the rice fruit is suitable for industrial production.

The invention discloses a dripping pill for cigarettes and a preparation method. The dripping pill for the cigarettes includes calcium chloride, calcium lactate and waterborne essence, and is obtainedby mixing gradually, freezing, and then dipping in forming liquid and sizing liquid separately. According to the dripping pill, the waterborne essence which is applied relatively widely is adopted, therefore, the varieties of flavors of the dripping pill for the cigarettes are increased, and the varieties of wrapping materials of the dripping pill for the cigarettes are widen; meanwhile, the safety of the dripping pill for the cigarettes is better improved, and the use cost of the essence for the cigarettes is reduced.

The invention discloses a steamed proso millet bun stuffed with all kinds of fruits and a production method of the steamed proso millet bun. In order to solve the problems of low nutritive value and relatively single taste of the steamed proso millet bun in the prior art, cowpea flour and cranberry flour are added into a steamed proso millet bun wrapper, wherein the addition amount of the added cowpea flour and cranberry flour accounts for 6-10% of the total mass of the steamed proso millet bun wrapper, and the mass ratio of the cowpea flour to the cranberry flour added into the steamed proso millet bun wrapper is 4.3:1. The steamed proso millet bun disclosed by the invention is stuffed with all kinds of fruits, and the stuffing is composed of pineapples, pears, mangoes, Hami melons, apricots, raisins, shelled melon seeds, honey, white granulated sugar and brown sugar. The steamed proso millet bun stuffed with all kinds of fruits has the advantages that the traditional preparation process of the steamed proso millet bun is changed; the taste selectivity of the steamed proso millet bun is increased; and the cowpea flour and the cranberry flour are added into the steamed proso millet bun wrapper, so that the nutritive value of the steamed proso millet bun is greatly increased.

The invention relates to a sticky steamed bun with chocolate-durio zibethinus stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, common yam rhizome powder and white jade bean powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the common yam rhizome powder and the white jade bean powder is 6-10% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the common yam rhizome powder to the white jade bean powder is 1:3. According to the present invention, the stuffing of the sticky steamed bun is chocolate-durio zibethinus stuffing, and the chocolate-durio zibethinus stuffing comprises white chocolate, durio zibethinus, white sesame, pear flower, jasminum sambac, butter, honey and white granulated sugar; and with the sticky steamed bun with chocolate-durio zibethinus stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the common yam rhizome powder and the white jade bean powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.

The invention discloses a steamed proso millet bun stuffed with yellow peaches and shredded coconuts and a production method of the steamed proso millet bun. In order to solve the problems of low nutritive value and relatively single taste of the steamed proso millet bun in the prior art, mint flour and jasmine flour are added into a steamed proso millet bun wrapper, wherein the addition amount of the added mint flour and jasmine flour accounts for 5-8% of the total mass of the steamed proso millet bun wrapper, and the mass ratio of the mint flour to the jasmine flour added into the steamed proso millet bun wrapper is 1:2.2. The steamed proso millet bun disclosed by the invention is stuffed with yellow peaches and shredded coconuts, and the stuffing is composed of the yellow peaches, the shredded coconuts, milk powder, rice flour, maize oil, brown sugar and white granulated sugar. The steamed proso millet bun stuffed with yellow peaches and shredded coconuts has the advantages that the traditional preparation process of the steamed proso millet bun is changed; the taste selectivity of the steamed proso millet bun is increased; and the mint flour and the jasmine flour are added into the steamed proso millet bun wrapper, so that the nutritive value of the steamed proso millet bun is greatly increased.

The invention relates to a sticky steamed bun with five-flower common yam rhizome stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, coconut powder and sago powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the coconut powder and the sago powder is 4-7% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the coconut powder to the sago powder is 1:2.8. According to the present invention, the stuffing of the sticky steamed bun is five-flower common yam rhizome stuffing, and the five-flower common yam rhizome stuffing comprises osmanthus fragrans, rosa chinensis jacq, honeysuckle, sophora flower, gardenia jasminoides, common yam rhizome, honey, white granulated sugar and brown sugar; and with the sticky steamed bun with five-flower common yam rhizome stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the coconut powder and the sago powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.

The invention discloses Chinese dumplings with pineapple-broccoli stuffing and a preparation method thereof. The Chinese dumplings with pineapple-broccoli stuffing comprise dumpling wraps and dumpling stuffing; the dumpling wraps are prepared from wheat flour, oat flour, buckwheat flour and coix seed flour; yellow millet flour and corn gluten meal are also added in the dumpling wraps; the dumpling stuffing is pineapple-broccoli stuffing; and the pineapple-broccoli stuffing is prepared from the following raw materials in parts by weight: 25-30 parts of pineapples, 35-45 parts of broccolis, 10-15 parts of water chestnuts, 5-8 parts of jasmine flowers, 3-5 parts of jasmine-flower honey, 1-3 parts of brown sugar, 1-3 parts of white granulated sugar and 1-3 parts of salt. Traditional Chinese dumpling making technology is changed by the preparation method, and Chinese dumpling flavor selections are enriched by the Chinese dumplings with pineapple-broccoli stuffing. Moreover, the yellow millet flour and the corn gluten meal are added in the dumpling wraps, so that nutritive values of the Chinese dumplings are greatly increased; and the Chinese dumplings are simple in production technology and suitable for large-scale production.

The present invention discloses a matcha and pea stuffed sticky bean bun and a production method thereof. In order to solve the problems in the prior art that the sticky bean bun is low in nutritional value and single in taste. Purple sweet potato flour and perilla frutescens flour are added into the dough skin of the bean bun. The addition amount of the added purple sweet potato flour and perilla frutescens flour is 4-10% of the overall mass of the bean bun dough and the weight ratio of the added purple sweet potato flour to perilla frutescens flour in the bean bun dough skin is 5 to 1. The bean bun stuffing is a matcha and pea stuffing which is prepared from matcha powder, peas, egg yolk, honey, white granulated sugar, brown sugar, and maltodextrin. The matcha and pea stuffed sticky bean bun changes the traditional production technology of the sticky bean buns, increases the flavor choices of the sticky bean buns, and the addition of the purple sweet potato flour and perilla frutescens flour greatly enhances the nutritional value of the sticky bean buns.

The invention relates to a sticky steamed bun with creamy custard chestnut stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, sophora flower powder and dolichos lablab l powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the sophora flower powder and the dolichos lablab l powder is 2-6% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the sophora flower powder to the dolichos lablab l powder is 1.3:4. According to the present invention, the stuffing of the sticky steamed bun is creamy custard chestnut stuffing, and the creamy custard chestnut stuffing comprises egg, chestnut, milk powder, cream, butter, brown sugar and white granulated sugar; and with the sticky steamed bun with creamy custard chestnut stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the sophora flower powder and the dolichos lablab l powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.

The invention relates to a sticky steamed bun stuffed with pumpkin and cassiae nodosae paste and a production method of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste. In order to solve the problems that in the prior art, the nutrient value of the sticky steamed bun stuffed with bean paste is low, and the taste is single, buckwheat flour and coix seed flour are added to the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, the addition amount of the buckwheat flour and the coix seed flour is5-8% of the total mass of the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, and the mass ratio of the added buckwheat flour to the added coix seed flour in the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste is 2.6 to 1. The paste in the sticky steamed bun is the pumpkin and cassiae nodosae paste which is prepared from cassiae nodosae, pumpkins, peas, brown sugar and white granulated sugar. According to the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, disclosed by the invention, a conventional technology for making the sticky steamed bun stuffed with bean paste is changed, selection of the taste of the sticky steamed bun stuffed with bean paste is increased, and the buckwheat flour and the coix seed flour are added to the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, so that the nutrient value of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste is greatly increased.

The invention relates to dumplings with strawberry and carrot fillings and a preparation method of the dumplings. The dumplings are made of dumpling wrappers and dumpling fillings, wherein the dumpling wrappers are prepared from wheat flour, oat flour, buckwheat flour and coix seed flour; red bean powder and soybean powder are added to the dumpling wrappers; the dumpling fillings are the strawberry and carrot fillings and are prepared from the following raw materials in parts by weight: 25-30 parts of strawberries, 35-45 parts of carrots, 10-15 parts of tomatoes, 5-8 parts of lily bulbs, 3-5 parts of honey of various flowers, 1-3 parts of brown sugar, 1-3 parts of white granulated sugar, and 1-3 parts of edible salt. According to the dumplings and the preparation method thereof disclosed by the invention, a conventional dumpling making technology is changed, the selection of the taste of the dumplings is increased, and the red bean powder and the soybean powder are added to the dumplings, so that the nutrient value of the dumplings is greatly increased, the making technology is simple, and the dumplings are suitable for mass production.

The invention discloses a Chinese yam yellow glutinous rice cake and a preparation method thereof. The Chinese yam yellow glutinous rice cake is prepared from the following raw materials in parts by weight: 90-110 parts of polished glutinous rice, 5-10 parts of glutinous rice, 6-10 parts of soybeans, 10-20 parts of Chinese yam and 6-10 parts of crystal sugar. The yellow glutinous rice cake prepared by the preparation method disclosed by the invention is unique in taste, is good in mouthfeel, does not easily become hard and is quite popular among various consumers.

The invention relates to dumplings with carambola and bamboo shoot fillings and a preparation method of the dumplings. The dumplings are made of dumpling wrappers and dumpling fillings, wherein the dumpling wrappers are prepared from wheat flour, oat flour, buckwheat flour and coix seed flour, and highland barley flour and corn flour are added to the dumpling wrappers; the dumpling fillings are the carambola and bamboo shoot fillings and are prepared from the following raw materials in parts by weight of 25-30 parts of carambola, 35-45 parts of bamboo shoots, 10-15 parts of purple sweet potatoes, 5-8 parts of cottonrose hibiscus, 3-5 parts of honey, 1-3 parts of brown sugar, 1-3 parts of white granulated sugar and 1-3 parts of edible salt. According to the dumplings and the preparation method thereof disclosed by the invention, a conventional dumpling making technology is changed, the selectivity of the taste of the dumplings is increased, and the highland barley flour and the corn flour are added to the dumplings, so that the nutrient value of the dumplings is greatly increased, the making technology is simple, and the dumplings are suitable for mass production.

The invention relates to a sticky steamed bun with chocolate lotus-seed-paste stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, magnolia denudata powder and chestnut powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the magnolia denudata powder and the chestnut powder is 5-7% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the magnolia denudata powder to the chestnut powder is 1:3.5. According to the present invention, the stuffing of the sticky steamed bun is chocolate lotus-seed-paste stuffing, and the chocolate lotus-seed-paste stuffing comprises sugar-free dark chocolate, lotus seeds, white granulated sugar and brown sugar; and with the sticky steamed bun with the chocolate lotus-seed-paste stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the magnolia denudata powder and the chestnut powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.

The invention discloses a glutinous bean-stuffed steamed bun with a candied date-taro stuffing and a production method thereof. In order to solve the problems that the conventional glutinous bean-stuffed steamed bun is low in nutritional value and relatively simplex in taste, Chinese yam flour and rose flour are added into a wrapper of the bean-stuffed steamed bun; the addition amounts of the Chinese yam flour and the rose flour are 6-10% of the total mass of the wrapper of the bean-stuffed steamed bun; the mass ratio between the Chinese yam flour and the rose flour which are added into the wrapper of the bean-stuffed steamed bun is 15: 1; the bean-stuffed steamed bun uses the candied date-taro stuffing, and the candied date-taro stuffing consists of candied dates, taros, corns, brown sugar and white granulated sugar. The production method of the glutinous bean-stuffed steamed bun with the candied date-taro stuffing changes the conventional process for making the glutinous bean-stuffed steamed bun; selectable tastes of the glutinous bean-stuffed steamed bun are increased; the Chinese yam flour and the rose flour are added into the wrapper of the glutinous bean-stuffed steamed bun, so that nutritional values of the glutinous bean-stuffed steamed bun are greatly increased.

The invention relates to dumplings with mandarin orange-tomato stuffing and a preparation method thereof. The dumplings consist of dumpling wrapper and dumpling stuffing, wherein the dumpling wrapper is prepared from wheat flour, oat flour, buckwheat flour and pearl barley flour, and chickpea flour and phaseolus vulgaris flour are added into the dumpling wrapper; the dumpling stuffing is the mandarin orange-tomato stuffing and is prepared from the following raw materials in parts by weight: 25-30 parts of mandarin oranges, 35-45 parts of tomatoes, 10-15 parts of cucurbita pepo, 5-8 parts of malus spectabilis, 3-5 parts of linden honey, 1-3 parts of brown sugar, 1-3 parts of white granulated sugar and 1-3 parts of edible salt. According to the dumplings with the mandarin orange-tomato stuffing and the preparation method thereof, the traditional dumpling preparation processes are changed, the choice of tastes of the dumplings is increased, and the chickpea flour and the phaseolus vulgaris flour are added into the dumplings, so that the nutritional value of the dumplings is greatly increased; the preparation method is simple and is applicable to mass production.

The invention discloses a mango and Chinese yam Huangba cake. The mango and Chinese yam Huangba cake is made from, by weight, 90-110 parts of glutinous rice, 5-10 parts of sticky rice, 6-10 parts of soybeans, 10-20 parts of Chinese yam, 8-15 parts of mango pulp and 3-7 parts of rock sugar. The Huangba cake made in the invention has unique taste and good mouthfeel, is not overly sweet, is not proneto become hard, and is deeply loved by different consumers.

The invention relates to a sticky steamed bun with banana creamy custard stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, purple phaseolus vulgaris powder and water chestnut powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the purple phaseolus vulgaris powder and the water chestnut powder is 7-10% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the purple phaseolus vulgaris powder to the water chestnut powder is 3.4:1. According to the present invention, the stuffing of the sticky steamed bun is banana creamy custard stuffing, and the banana creamy custard stuffing comprises banana, egg, milk powder, unsalted butter, butter, orange powder, honey, brown sugar and white granulated sugar; and with the sticky steamed bun with banana creamy custard stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the purple phaseolus vulgaris powder and the water chestnut powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.

The invention relates to dumplings with pear and cucumber fillings and a preparation method of the dumplings. The dumplings are made of dumpling wrappers and dumpling fillings, wherein the dumpling wrappers are prepared from wheat flour, oat flour, buckwheat flour and coix seed flour; white kidney bean powder and green bean powder are added to the dumpling wrappers; the dumpling fillings are the pear and cucumber fillings and are prepared from the following raw materials in parts by weight: 25-30 parts of pears, 35-45 parts of cucumbers, 10-15 parts of asparagus, 5-8 parts of daisy flowers, 3-5 parts of sweet-scented osmanthus honey, 1-3 parts of white sugar, 1-3 parts of white granulated sugar, and 1-3 parts of edible salt. According to the dumplings and the preparation method thereof disclosed by the invention, a conventional dumpling making technology is changed, the selection of the taste of the dumplings is increased, and the white kidney bean powder and the green bean powder are added to the dumplings, so that the nutrient value of the dumplings is greatly increased, the making technology is simple, and the dumplings are suitable for mass production.

The invention discloses a dumpling stuffed with honey-dew melons and cucurbita pepo and a preparation method of the dumpling. The dumpling is composed of a dumpling wrapper and stuffing, wherein the dumpling wrapper is prepared from wheat flour, oat flour, buckwheat flour and pearl barley flour; red bean flour and black bean flour are added into the dumpling wrapper; the stuffing contains honey-dew melons and cucurbita pepo and is prepared from the following raw materials in parts by weight: 25-30 parts of honey-dew melons, 35-45 parts of cucurbita pepo, 10-15 parts of sweet potatoes, 5-8 parts of lotus, 3-5 parts of various flower honey, 1-3 parts of brown sugar, 1-3 parts of white granulated sugar and 1-3 parts of table salt. According to the dumpling stuffed with honey-dew melons and cucurbita pepo, the traditional dumpling making process is changed, and the taste selectivity of the dumpling is increased; the red bean flour and the black bean flour are added into the dumpling, so that the nutritive value of the dumpling is greatly increased; and the preparation method is simple in process and suitable for mass production.

The invention provides a dumpling with kiwi and mung bean sprout stuffing and a preparation method thereof. The dumpling consists of a dumpling wrapper and dumpling stuffing, wherein the dumpling wrapper is prepared from wheat flour, oat flour, buckwheat flour and coix flour, while sweat potato meal and potato meal are added in the dumpling wrapper; the dumpling stuffing comprises kiwi and mung bean sprouts, and is prepared from the following raw materials in parts by weight: 25-30 parts of kiwi, 35-40 parts of mung bean spouts, 10-15 parts of celery, 5-8 parts of plum blossom, 3-5 parts of lactose, 1-3 parts of brown sugar, 1-3 parts of white granulated sugar and 1-3 parts of edible salt. According to the preparation method, the traditional process for manufacturing dumplings is changed, options for dumpling flavors are increased, and the sweat potato meal and the potato meal are added in the dumpling wrappers, so that the nutritional value of the dumplings can be greatly increased, and the manufacture process is simple and is suitable for large-scale production.

The invention provides complex gum as well as low-acidity jelly prepared from the same and a preparation method thereof. The complex gum comprises the following components in percentage by weight: 21%-29% of konjac gum, 22%-31% of carrageenan, 33%-41% of xanthan gum and 8%-15% of locust bean gum. The preparation method of the jelly comprises the following steps: (1) mixing 0.6-0.8 part of the complex gum with 10-18 parts of white granulated sugar and dissolving with water, adding rice-soybean milk prepared from 0.8-1.2 parts of rice meal and 0.2-0.4 part of soybean or 1-3 parts of skim milk powder, evenly mixing, adding water until the total amount reaches 100 parts, and then homogenizing for thinning gains; (2) water-absorbing for swelling the obtained gel solution, and then gel-melting;and (3) carrying out high-temperature counter-pressure sterilization, and cooling for forming the low-acidity jelly. The complex gum provided by the invention has the advantages of strong high-temperature resistance and good gel performance; and the jelly product prepared from the complex gum has no acid taste of acidic jelly so that the taste of the jelly is diversified.

The invention discloses yellow radish rice cakes and a manufacturing method thereof. The yellow radish rice cakes are prepared from the following components in parts by weight: 90-110 parts of glutinous rice, 5-10 parts of sticky rice, 6-10 parts of soybeans, 6-10 parts of white radishes, 6-10 parts of carrots, and 6-10 parts of rock sugar. The yellow radish rice cakes prepared by the method havea unique taste and a good mouth feel, and are not easy to harden and greatly popular with different consumers.

The invention discloses a fruit and balsam pear Huangba cake and a making method thereof. The fruit and balsam pear Huangba cake comprises, by weight, 90-110 parts of glutinous rice , 5-10 parts of sticky rice, 6-10 parts of soybeans, 8-16 parts of balsam pears, 5-8 parts of watermelons, 5-10 parts of brown sugar and 5-7 parts of peanut kernels. The Huangba cake made in the invention has unique taste and good mouthfeel, is not overly sweet, is not prone to become hard, and is deeply loved by different consumers.

The invention discloses a bitter gourd yellow glutinous rice cake and a preparation method thereof. The bitter gourd yellow glutinous rice cake is prepared from the following raw materials in parts by weight: 90-110 parts of polished glutinous rice, 5-10 parts of glutinous rice, 6-10 parts of soybeans, 8-16 parts of bitter gourd and 8-12 parts of crystal sugar. The yellow glutinous rice cake prepared by the preparation method disclosed by the invention is unique in taste, is good in mouthfeel, does not easily become hard and is quite popular among various consumers.

The invention relates to a sticky steamed bun with vatica mangachapoi blanco-papaya stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, walnut powder and white sesame powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the walnut powder and the white sesame powder is 5-9% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the walnut powder to the white sesame powder is 1:2.3. According to the present invention, the stuffing of the sticky steamed bun is vatica mangachapoi blanco-papaya stuffing, and the vatica mangachapoi blanco-papaya stuffing comprises vatica mangachapoi blanco, papaya, hawthorn, cherry, honey, white granulated sugar and brown sugar; and with the sticky steamed bun with vatica mangachapoi blanco-papaya stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the walnut powder and the white sesame powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.

The invention discloses a steamed proso millet bun stuffed with coffee and chestnuts and a production method of the steamed proso millet bun. In order to solve the problems of low nutritive value and relatively single taste of the steamed proso millet bun in the prior art, lotus seed flour and pine seed flour are added into a steamed proso millet bun wrapper, wherein the addition amount of the added lotus seed flour and pine seed flour accounts for 2-7% of the total mass of the steamed proso millet bun wrapper, and the mass ratio of the lotus seed flour to the pine seed flour added into the steamed proso millet bun wrapper is 1 to 2.3. The steamed proso millet bun disclosed by the invention is stuffed with coffee and chestnuts, and the stuffing is composed of the chestnuts, the coffee, milk powder, honey, white granulated sugar, brown sugar and water. The steamed proso millet bun stuffed with coffee and chestnuts has the advantages that the traditional preparation process of the steamed proso millet bun is changed; the taste selectivity of the steamed proso millet bun is increased; and the lotus seed flour and the pine seed flour are added into the steamed proso millet bun wrapper, so that the nutritive value of the steamed proso millet bun is greatly increased.

The invention relates to a sticky steamed bun with euryale ferox-black bean stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, sorghum flour and scented rice flour are added to the sticky steamed bun dough wrapper, wherein the addition amount of the sorghum flour and the scented rice flour is 3-8% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the sorghum flour to the scented rice flour is 3:1. According to the present invention, the stuffing of the sticky steamed bun is euryale ferox-black bean stuffing, and the euryale ferox-black bean stuffing comprises euryale ferox, black bean, black sesame, brown sugar and white granulated sugar; and with the sticky steamed bun with euryale ferox-black bean stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the sorghum flour and the scented rice flour are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.

The invention discloses a method for processing multi-flavor peanuts. The raw materials include 1kg of peanut kernels, 2kg of starch, 5kg of first-grade white sugar, 20g of salt, 5g of thirteen species, 8g of chili powder, 10g of pepper, 15g of fennel, 10g of five-spice powder, 5g of baking soda powder, 500g of water and 300g of edible oil. The method comprises the following steps: washing: a userimmerses the peanut kernels in the water for rinsing, and the peanut kernels are dried after rinsing; and preparation: the user melts the first-grade white sugar in warm water of 65-75 DEG C. The method employs a process comprising washing, preparing, sugaring, powder wrapping, sugaring, powder wrapping, oil pouring, stirring, frying, seasoning blending, cooling, sterilizing, packaging and finished product acquisition, so that the peanut kernels have various tastes; and the method solves the problem that peanut kernels prepared by a traditional processing do not have multiple tastes, and increases the taste selection of peanuts, thereby improving people's appetite for peanuts, improving the purchasing power on peanuts, and bringing considerable economic benefits to a processing party.