69results about How to "Juicy" patented technology

The invention discloses a method for preparing an alcohol-free compound enzyme of Nan helianthus tuberosus No. 9 and fruits and vegetables. The method comprises the steps of helianthus tuberosus pretreatment, fruit and vegetable pretreatment, mixing and blending, fermentation, blending with a functional sweetener, and the like. According to the method, the novel compound enzyme of fruits and vegetables, which is low in sugar, alcohol-free, and rich in prebiotics, dietary fiber and other beneficial components, has both a fruit flavor and a lactic fermented flavor and integrates nutrition and health, can be obtained in short time.

The invention relates to a method for processing cherry valley duck fillet. The method comprises the following steps:, selecting cherry valley duck breast meat as a main ingredient, slitting, tenderizing, adding auxiliary materials, rolling, salting, sizing, frying, draining and quick-freezing; and finally packaging to obtain finished products, wherein the duck breast meat is tenderized during tenderization by adopting ultrasonic waves, the ultrasonic power is 300-310W, the concentration of Ca<2+> is 200-220mmol / L, the treatment time is 15-20 minutes, and the treatment temperature is 38-40 DEG C; the main ingredient of the duck breast meat and the auxiliary materials are rolled in vacuum during rolling and salting, and salting at the temperature of 0-4 DEG C for 10-12 hours. The product is unique in flavor, good in mouthfeel and rich in nutrition, and the production process is simplified and suitable for industrial large-scale production.

The invention belongs to the field of beverages, in particular to a method for preparing a sea-buckthorn jaboticaba fruit vinegar carbonated beverage. The method for preparing the sea-buckthorn jaboticaba fruit vinegar carbonated beverage comprises the steps of jaboticaba juicing, vinegar brewing, jaboticaba residue extraction, sea-buckthorn jaboticaba juice mixing, sugar-acid ratio adjustment, aerated water addition, bottling and sealing. The sea-buckthorn jaboticaba fruit vinegar carbonated beverage prepared with the method has the advantages of being fragrant, refreshing and capable of quenching thirst and has the antioxidant function and the eye protection function.

The invention relates to a mask, and especially relates to a mask having moisturizing and anti-oxidation functions, and its making method. The mask is obtained through using the following raw materials, by weight, 10-20 parts of ginkgo leaf, 15-25 parts of aloe, 5-15 parts of pawpaw, 10-20 parts of chrysanthemum, 5-15 parts of licorice, and 5-15 parts of Lophatherum gracile. The mask having the advantages of scientific and reasonable formula, easily available raw materials, low price, supplementation of abundant natural vitamins for skins, skin pigment removal, prevention of oxidizing damages comprising ultraviolet ray damage, anti-ageing, increase of the skin elasticity, helpfulness for the increase of the immunization and protection effects of skins, restoration of black spots caused by sun exposure and sleep insufficiency, and no anaphylactic reaction, and is an ideal moisturizing and anti-oxidation skin moistening mask.

The invention discloses a brewing method of lower-alcohol blueberry health-care wine. The method comprises the steps of blueberry selection and processing, tea preprocessing, raw material blending, ethanol fermentation, ageing, clarification stabilizing processing and the like. The method uses an optimized blue rain variety of blueberries as raw materials, and meanwhile tea leaching liquid, prebiotics and soluble dietary fibers are added; the lower-alcohol blueberry wine is obtained through raw pulp steeping, high-temperature enzymolysis, high-temperature start, mixed-bacteria synergy and low-temperature long-time fermentation; low-temperature ageing is assisted by microwaves to accelerate wine body mature, and the quality of the fruit wine is improved; a wine body is higher in clarity and is kept in a stable state for a long period of time through clarification stabilizing processing; the taste of the wine is improved and meanwhile a health-care function is increased for the wine by adding a functional sweetener. By the adoption of the process, the high-quality lower-alcohol blueberry wine having good color, fragrance and taste and integrating nutrition and health care can be obtained.

The invention provides a concentrated seafood sauce and a manufacturing method thereof, which relates to the seafood sauce and the manufacturing method thereof. The method solves the problems of the prior concentrated seafood sauce of unstable taste, poor heat resistance and inoxidizability, containing preservative, easy loss of nutrition hard preservation of flavor. The concentrated seafood sauce is made mainly by dried sea-cucumber, scallops, dried fried shrimp, crab, braised mullet eggs, oyster, yellow wine, mashed chicken and cyclodextrin. The method comprises the steps of: 1, weighting; 2, pretreating; 3, boiling; 4, adding mashed chicken and filtering; and 5, adding the cyclodextrin and after concentration, and obtaining the concentrated seafood sauce. The product made by the method is stable in flavor, strong in heat resistance and inoxidizability, has lasting flavor, no preservative and less loss of nutrition runoff, and can be preserved for twelve to eighteen months below minus eighteen DEG C. The method is uniform and simple in art standard, is convenient to operate and has short manufacturing time.

The invention relates to raspberry fresh-keeping liquid and belongs to the field of fruit and vegetable fresh-keeping. The raspberry fresh-keeping liquid is prepared from 40-60 parts of aloe extracts, 5-8 parts of vitamin E, 5-10 parts of chitosan, 4-10 parts of gelatin and 8-20 parts of water. According to the raspberry fresh-keeping liquid, protective films can be formed on the outer surfaces of raspberries, the raspberries treated with the raspberry fresh-keeping liquid have no bad smell and can be eaten directly, cleaning is not required, the raspberries are plump and glossy, and the elasticity is good; the raspberries taste soft and are much in juice and tasty in smell; meanwhile, the raspberry fresh-keeping liquid is simple in technical scheme, low in cost, easy to produce and convenient to popularize.

The invention discloses a novel meat paste product preparing method. The method comprises the steps of conducting pretreatment and meat paste preparation with one or more kinds of livestock meat as the raw material, then adding gel prepared from curdlan gum, sodium alga acid, gellan gum and carrageenan, and obtaining a novel meat paste product by means of glutamine transaminase. By adding multiple gel agents to form the gel which reacts with myosin and actomyosin to form a protein gelinite, the elasticity, tenacity and juiciness of the product are controlled, and then the novel elastic, tenacious and juicy meat paste product which tastes strong is produced.

The invention relates to a breeding method of a good-taste and transport-and-storage-resistant pink tomato. The breeding method of the good-taste and transport-and-storage-resistant pink tomato comprises the following steps of taking Chunxuehong tomato as the female parent to perform 7 generations of individual selection and mixed seed reservation; taking Difenni tomato as the male parent to perform 4 generations of individual selection through a continuous selfing and molecular marker-assisted selection method to obtain 4th-generation strains, then combining tomato yellow leaf curl disease-resistant virus and performing 2 generations of individual selection to obtain 6th-generation strains, performing 2 generations of individual selection, removing abnormal plants and performing mixed seed reservation; crossing the female parent and the male parent to obtain seeds of the good-taste and transport-and-storage-resistant pink tomato. The bred good-taste and transport-and-storage-resistantpink tomato has the advantages of being good in taste, high in sugar degree, regular in fruit shape, good in color, resistant to transport and storage, robust in plant growth, high in comprehensive disease resistance and the like.

The invention discloses a special-purpose fertilizer for seedless grapes as well as a preparation method and application thereof. A formula of the special-purpose fertilizer is respectively disclosed according to difference of a foliage fertilizer and a root fertilizer, a set of corresponding fertilizer preparation methods is disclosed for the formula, and application and an application way of the special-purpose fertilizer are disclosed in detail; different fertilizer application frequencies and fertilizer application amount are adopted for a seedling stage, a growth stage and a fruiting period in a targeted manner, so that fertilizer needs of various nutrient substances in a growth process of the seedless grapes are ensured, and therefore, symptoms of a small tree body, poor fruit development, a plurality of malformed fruits and later maturity are avoided, growth of grapes is promoted, and fruit enlarging is expanded; the produced grapes are great, full and uniform in fruit, dense but not-crowded in fruit, rich in juice, and less in malformed fruit; the yield is increased to a certain extent, so that great economic benefits are brought to a fruit farmer.

The invention discloses a production method of juice quick-fried popcorn chicken. The production method includes the steps of raw material trimming, raw material inspecting, decocting of chicken soup, preparing of rolling and kneading liquid, vacuum rolling and kneading, placing for maintenance, pulp coating, powder coating, frying, quick freezing, inspected product packaging, sealing, metal detecting, X-ray machine passing, boxing and freezer entering for refrigeration. Compared with the prior art, the chicken soup replaces water to prepare the rolling and kneading liquid, the advantage that the chicken soup has salty delicacy and delicate flavor can be exerted, the meat quality and taste of the popcorn chicken can be greatly improved when the chicken soup permeates into chicken, and the popcorn chicken is full of juice, tender and smooth in taste and especially delicious.

The invention provides a double cropping rotation delaying and double cropping promoting cultivating method for facility grapes. The method comprises the steps of variety selection, planting and pruning, wherein one-year-old grape mother vines are cultured with prepared vines, autumn delaying fruits are obtained through the annual mother vines of the grapes, and next-year promoted fruits are obtained through the one-year-old mother vines of the grapes. According to the method, the problem that most autumn delaying grapes adopt a late grape variety is solved, the problem that double-cropping grapes within one year need to fruit on the same mother vine is solved, the one-year-old mother vines within one year promote fruiting, different vines of the one-year-old mother vines achieving delaying fruiting fruit twice, and the original predatory mode that the same vine of the same age is pinched, and one-year-old buds are forced to germinate and fruit twice in the current year is avoided. According to the method, the delayed fruits of the one-year-old mother vines appear on the market on New Year's Day, the new-year-old mother vines are promoted to fruit before June, fruiting is carried out in low seasons, and the economic benefits are remarkable.

The invention provides a greenhouse grape single-mother-vine fruiting successive-year double-cropping cultivation method. The method comprises pruning. According to pruning, annual grape mother vine cultivation, grape sibling mother vine arrangement, annual mother vine updating and grape annual mother vine double-fruiting double-cropping are included. The acre yield of grapes of the first batch is about 4000 kilograms, and the acre yield of grapes of the second batch is about 4000 kilograms; compared with traditional-mode double-cropping fruit grapes, mature grapes of the annual second batch, fruits are uniform, juice is full, color is bright, and the sugar content is two or more percent higher; according to the grape cultivation method, pruning is easy, and updating is easy.

The invention relates to the technical field of foods, and discloses mellow health-care embryonated eggs. The mellow health-care embryonated eggs are made from the following raw materials of breeding eggs, strawberries, biond magnolia flowers, pollia japonica, ardisia villosa, cortex toonae sinensis, discolorous clinquefoil roots, blackberry seeds, pomelo seeds, wine yeast, halite, spice, oat beta-glucan and complex enzymes. The mellow health-care embryonated eggs are rich in mellow frangrance, delicious in juice, chewy and refreshing in mouth feel, free from eggy smell, rich in nutrition and comprehensive in health-care functions, and can enhance immunity, nourish faces, beautify faces, promote gastrointestinal functions, delay senescence, resist cancer and restrain cancer. The breeding eggs which are just produced are treated, the incubation time is advanced by 7-15 days, in the incubation process, the incubation conditions are adjusted according to embryo growth, 13 days later, the optimal state of nutrition and mouth feel is achieved, the incubation time is shortened by 2 days, and the economic returns of breeding peasant households are increased by 16.7%; the embryonated eggs are subjected to strawberry wine fermentation firstly, so that the mellow degree and delicate fragrance are enhanced, and the mouth feel is slightly sweet; boiling-over with the spice is performed, so that the eggy taste is removed, and the mellow health-care embryonated eggs are rich in fragrance, moderate in salty and sweet degree and delicious in mouth feel.

The invention discloses a preparation method of folium mori vegetable. Picked and cleaned folium mori tender shoots are sequentially subjected to blanching, color-and-crispy keeping, pickling and seasoning so as to obtain the folium mori vegetable. The folium mori vegetable prepared by the invention is crisp in taste, instant, and longer in preservation period, and edible and medicinal values of folium mori are developed and utilized. The prepared instant folium mori vegetable not only is good in taste, but also has the efficacies on clearing lung-heat and moistening dryness, dispelling wind and heat, calming liver and improving eyesight, cooling blood and the like, and truly realizes medicinal and edible functions since the edible and medicinal values of the folium mori are developed.

The invention relates to the technical field of fruit tree cultivation, in particular to a method for cultivating short shoot type Fuji apple trees. The method for cultivating the short shoot type Fuji apple trees is characterized in that a short shoot type variation shoot selective-breeding test is performed; single Fuji shoots bearing more than 20 apples are selected in multiple apple orchards; the selected shoots are top-grafted onto multiple tree species bearing various type apples for a contrast test; and based on three-year observance, contrast and test, the top-grafted trees having the characteristics of early fruit bearing, robust compact shoots, thick leaves in dark green, short internodes, fast fruit development, bright red fruit color and stable character expression are selected and determined as short shoot type Fuji apple tree species and then cultivated widely. The method for cultivating the short shoot type Fuji apple trees has the beneficial effects that the selectively-bred short shoot type Fuji apple trees bear large high-pile apples with fresh and lovely luster, high content of soluble solids and extremely excellent tolerance to storage and transportation, and the fruit trees are stable in high yield character expression and strong in stress resistance.

The invention relates to a formula of a flavored pig feed. The formula of each ton of the flavored pig feed comprises the following raw materials in proportion: 80-100kg of bran, 30-50kg of puffing soybeans, 100-150kg of soybean meal, 50-100kg of alfalfa meal, 8-10kg of stone powder, 5-8kg of dicalcium phosphate, 2-4kg of sodium chloride, 0.2-0.5kg of composite enzyme, 0.1-0.2kg of phytase, 1-3kg of an acidulant, 2-4kg of composite organic trace elements, 0.3-0.5kg of composite vitamins, 10.01-0.05kg of vitamin B, 0.2-0.5kg of ginkgo fruits, 0.2-0.5kg of asiatic cornelian cherry fruits, 0.2-0.5kg of star aniseeds, 0.2-0.5kg haw powder, 2-5kg of lysine, 10-15kg of peanut oil, 10-15kg of coconut oil, 0.1-0.2kg of vitamin E and the balance of corn. The feed is used for feeding pigs of which the weight is larger than or equal to 30 kilograms, improving the immunity and increasing the deposition quantity of purely fragrant precursors are facilitated, and "original fragrance" flavored pork which is extremely rich in juiciness, strong in fragrance, good in tenderness, high in safety, free from antibiotics and high in nutrition can be produced.

The invention discloses a food agricultural product pesticide residue detection device, and belongs to the field of agricultural product pesticide detection. The food agricultural product pesticide residue detection device comprises a crushing box, a test vessel and a crusher, wherein a feeding pipe is installed at the top of the crushing box, a juicing box is installed at the bottom of the crushing box, the crusher is rotatably installed in the crushing box, the crusher is composed of a vertical rod and a crushing blade installed on the vertical rod, the bottom end of the crushing box communicates with the interior of the juicing box through a communicating opening, a first motor is installed on one side of the juicing box, and a spiral extruder is rotatably installed in the juicing box. According to the detection device, agricultural products can be juiced more thoroughly, a larger amount of juice can be obtained, multiple sets of detection data can be detected at the same time, and the detection result is more accurate. Meanwhile, disintegrating slag of the agricultural products can be more conveniently separated out of the device and collected in the dirt collecting box, and the device can be rapidly put into detection again to be used.

The invention discloses a preparation method of a special fertilizer for navel orange planting. The preparation method comprises the following steps: step one, using orange peels, creeping dichondra and camphor tree leaves to prepare a mixture; step two, preparing coconut shell powder; step three, after mixing the mixture, coconut shell powder, seafood shell powder, rice bran and a seaweed hydrolysate uniformly, standing to obtain a mixed solution; step four, adding molasses, urea, plant ash, sea-foam stone powder, monopotassium phosphate, zinc sulfate, boric acid, magnesium sulfate, ferrous sulfate, manganous nitrate, copper sulfate and sodium molybdate into the mixed solution, and after uniform mixing, carrying out chelation to prepare the special fertilizer for navel orange planting. The invention provides a preparation method of the special fertilizer for navel orange planting.

The invention discloses a low-peroxide-value and high-fat fish ball added with a seaweed concentrate and a preparation method of the fish ball. The fish ball mainly consists of the following components in parts by weight: 50-100 parts of frozen minced fillet, 5-10 parts of a seaweed concentrate, 15-30 parts of grease, 10-20 parts of water, 0.03-0.5 part of composite phosphate, 0.5-1.5 parts of table salt, 0.1-0.3 part of seasoning and the balance of accessories. The low-peroxide-value and high-fat fish ball added with the seaweed concentrate, which is disclosed by the invention, is low in peroxide value, long in shelf life and rich in nutrition; by introducing the seaweed concentrate which is combined with the fish ball in the preparation process of the high-fat fish ball, fat oxidation is controlled and subsequent quality issue of the high-fat fish ball caused by the fat oxidation is solved, so as to add flavor of the high-fat fish ball, enrich taste and improve the quality of the finished product; and meanwhile, the comprehensive utilization of the seaweed is promoted as well.

The invention discloses a planting method of high-quality and high-yield yellow peach. The planting method comprises the following steps of land preparation, planting, trimming, fertilizer applying, management of flowers and fruits, and picking. Compared with the prior art, the planting method has the advantages that the obtained yellow peach has high yield, rich juice, and no pollution; the planting efficiency and quality of the yellow peach are improved, and the better economic benefit can be obtained.

The invention discloses a deep-sea fish fruit product and a preparation method thereof. The deep-sea fish fruit product is prepared from a crust and stuffing, wherein the crust is prepared from the following raw materials in parts by weight: 30-38 parts of minced fillet, 25-30 parts of starch, 5-10 parts of wheat flour, 0.5-1 part of carrageenan, 0.5-1 part of sodium carboxymethyl cellulose, 1-1.5parts of acetic ester starch, 0.5-1 part of chitosan, 1-2 parts of edible salt, 0.5-1 part of edible essence and 30-40 parts of water; and the stuffing is prepared from the following raw materials inparts by weight: 10-15 parts of squid meat, 15-20 parts of chicken meat, 10-15 parts of pork, 5-10 parts of parsley, 2-4 parts of seaweed, 1-2 parts of vegetable oil, 0.5-1 part of scallion, 0.5-1.5parts of edible salt, 0.5-1 part of soy sauce, 0.5-1 part of monosodium glutamate, 0.5-1 part of xylose, 0.5-1 part of spices and 5-10 parts of water. The crust of the deep-sea fish fruit product hassufficient elasticity, the stuffing of the deep-sea fish fruit product has delicious taste, full juice and good mouth feel and flavor, and the deep-sea fish fruit product has higher nutritional value.

The invention discloses a preparation method of vegetable gel soft sweets. The preparation method is characterized by comprising the following two steps: preparing raw materials and preparing sweets.The provided gel soft sweets are soft and juicy and have fruit-like mouthfeel. At the same time, other colloids are adopted to introduce a carrageenan base to endow the carrageenan soft sweets with ajuicy feeling, an improvement of a water-retaining property of the carrageenan soft sweets can improve the overall quality, and use and development of the carrageenan soft sweets are promoted.

The invention discloses a planting method of high-quality sweet corn, which comprises the following steps: (1) selecting a plot with deep soil, strong fertility and convenient drainage for site preparation and fertilization; (2) selecting seeds, soaking them and accelerating germination Treatment, (3) sow the seeds after the above-mentioned germination treatment with the above-mentioned (1) plot, (4) replenish the seedlings in time when the above-mentioned corn seedlings are sown with two leaves and one center, thin the seedlings when they have five leaves, and set the seedlings when they have seven leaves , (5) Carry out daily field management of the above-mentioned corn fields. Through the above method, the planting method of high-quality sweet corn of the present invention is closely connected by soaking seeds, accelerating germination, and sowing, so as to improve the survival rate of corn seedlings, scientific and reasonable daily management provides a good environment for the growth of sweet corn, and improves the quality and yield of sweet corn At the same time, the planting cycle is shortened, and the sweet corn meat is rich in fat, sweet and delicious, and can be eaten raw.

The invention discloses a production method of a vegetarian sausage, and belongs to the field of processing techniques of soybean products. The production method of the vegetarian sausage comprises the following steps: preparing raw materials, soaking, soaking with sodium carbonate, squeezing, cutting into pieces, wrapping with cloth, binding, cooking for shaping and marinating. With adoption of the production method, the taste of the vegetarian sausage is effectively improved on a basis of ensuring the nutritive value of the vegetarian sausage; in addition, broken dried bean curds are taken as the raw materials in a production process, so that the produced vegetarian sausage contains the flavor of the soybean products, resources are reasonably utilized, and the broken dried bean curds cannot be wasted.

The invention discloses a preparation method of tangerine fruit wine. The preparation method comprises the following steps: (1) raw materials selection, (2) preparation of tangerine fruit juice, (3) preparation of loquat fruit juice, (4) sugar adjustment, (5) fermentation, (6) clarification and (7) sterilization and filling. According to the preparation method of the tangerine fruit wine, the tangerine fruit juice and the loquat fruit juice are reasonably blended, are mixed and are subjected to sugar adjustment and pH adjustment, and then distiller's yeast is added for fermentation, clarification, and then sterilization and encapsulation are carried out; a certain amount of loquat flowers is added in the fermentation process for combined fermentation, so as to form the novel flower-fragrance fruit wine; besides, by utilizing the distiller's yeast, the growth metabolism of saccharomycetes can be promoted, and the growth of harmful bacteria is inhibited; and the brewed tangerine fruit wine has relatively strong wine flavor and relatively good quality.

The invention provides bread and a preparation method thereof, and belongs to the field of food. The bread is prepared from the following raw materials by weight: 180 to 240 g of flour, 30 to 40 g of green tea powder, 20 to 25 g of milk, 10 to 15 g of coconut juice, 8 to 15 g of white granulated sugar, 3 to 5 g of salt, 5 to 10 g of pineapples, 10 to 20 g of tuna fish, and 2 to 4 g of yeast powder. The bread provided by the invention is strong in flavor and thick in taste, also has the effects of reducing blood pressure and blood fat, and can also increase cranial capacity, improve memory and comprehension, enhance eyesight, and prevent shortsightedness.

The invention belongs to the field of pet foods and particularly relates to a chicken-minced fillet cake for a pet to eat and a preparation method of the chicken-minced fillet cake. According to the chicken-minced fillet cake, chicken is combined with minced fillet, fish meat contains rich proteins, calcium, phosphorus and vitamins, and chicken is tender in meat quality, delicious, juicy and rich in nutritional effect, and the chicken is combined with the minced fillet, so that the taste is delicious, the food particularity of the pet can be improved, and nutrients can be supplemented; the chicken-minced fillet cake is similar to a peanut cake eaten by people, has a novel and attractive appearance and is capable of attracting the purchasing desire of consumers, is very easy to be popular among the consumers and is well favored by the pet, so that the friendship between the pet and an owner is improved. The chicken-minced fillet cake has the fragrant and crispy taste of baked chicken and fragrance of fish meat and can supply nutrition required by the pet, and the limitation on the form of single dried chicken in the past is broken through; and the chicken-minced fillet cake is formed through compression and cutting, small, cute, rich in new conceptions and convenient to carry and is a superexcellent snack of the pet.

The invention discloses an extrusion device for artemisia vulgaris extraction. The extrusion device for artemisia vulgaris extraction comprises a base, wherein a fixed plate is arranged at the upper end of the base; a motor is arranged on one side of the upper end of the fixed plate; an output shaft of the motor is connected with a rotary shaft I; a rocking rod is arranged on the rotary shaft I; one end, far away from the rotary shaft I, of the rocking rod is movably connected with one end of a connecting rod; a connecting block I is arranged at one end, far away from the rocking rod, of the connecting rod; a movable frame is arranged at the lower end of the connecting block I; a limiting block I is arranged in the movable frame; a movable rod I is arranged at the lower end of the limitingblock I; the lower end of the movable rod I penetrates through the lower end of the movable frame; a spring I is arranged at the position, between the limiting block I and the movable frame, on the movable rod I in a sleeving way; a connecting block II is arranged at the lower end of the movable rod I and located under the movable frame; and a rotary shaft II crosses the connecting block II. Theextrusion device for artemisia vulgaris extraction has the beneficial effects that the multi-stage spring is arranged, a pressing block can extrude artemisia vulgaris sufficiently, and more artemisiavulgaris juice can be obtained, so that the artemisia vulgaris extraction utilization rate is improved.

The invention discloses a preparation method for a passion fruit juice beverage and relates to the technical field of food processing. The preparation method comprises the following steps: cleaning picked passion fruit; squeezing the whole fruit; separating and roughly filtering with a stainless steel mesh, thereby acquiring raw juice (cryopreserving raw juice and standing by); adding purified water and ingredients and blending, wherein the ingredients include white granulated sugar, honey, fructo-oligose, D-sodium erythorbate and sodium carboxymethylcellulose, and ratio of ingredients to rawjuice to water is at (9-11):(15-17):(72-75); blending and then filtering, homogenizing, sterilizing and filling; covering, turning over a can, spraying the code, turning over the can again, spray-cooling, detecting inner pressure, airing and putting into storage. Compared with the prior art, the NFC juice prepared according to the invention has the advantages that damage to juice fragrance, colorand nutrient substances is less, content of raw juice in the end product is above 15%, fruity fragrance is strong, no essence or pigment is added, ratio of acid to sugar is moderate, juice tastes niceand inherent flavor of passion fruit is kept.