49results about How to "Keep the original color and taste" patented technology

A method of producing a healthcare yang-invigorating preparation for males is provided. The method is characterized in that: male silkworm pupa-cordyceps militaris-oyster peptides prepared by subjecting raw materials including male silkworm pupae, cordyceps militaris (L.) Link and oyster to enzymolysis, a composite extract prepared from mulberry fruit, barbary wolfberry fruit, palmleaf raspberry fruit, solomonseal rhizome, common yam rhizome, gordon euryale seed, poria, jujube kernels, cortex cinnamomi, Chinese date and ginseng and broken pine pollen prepared from pine pollen are added and fully mixed, an excipient is added into the mixture and the mixture is prepared into granules, capsules, and a tablet candy preparation according to conventional preparing processes. Compatibility of components adopted is scientific. An adopted preparing process is unique and simple. According to the method and the preparation, a production process is simple, the preparation is simple to eat, has effects of tonifying the kidney and qi, tonifying the lung and kidney, promoting sperm production, boosting marrow, invigorating the spleen and the stomach, improving microcirculation of human bodies, eliminating moisture, removing paralysis, boosting immunity, preventing fatigue, resisting viruses, strengthening bodies, invigorating yang and treating impotence, has obvious curative effects, mild functions and no side or toxic effects, and is an ideal healthcare yang-invigorating preparation for males.

The invention relates to a color protection and a combined drying method of apple chips, which comprises the following steps of: peeling, denucleating and slicing apples; immediately placing the sliced apples into sulfur-free color protection liquid; cleaning the apple slices after being subject to the color protection fixing by clean water; paving and placing the apple slices into a disc to be sent into a hot air drying box for being dried; carrying out vacuum low-temperature drying after the hot air drying is completed; and encapsulating the dried and checked apple chips to complete the production of the apple chips. The invention belongs to the combined drying process of the apple chips, which prepares the sulfur-free color protection liquid of the apple chips according to the browning prevention mechanism of the apple chips and the characteristics of the water losing process of the apple slices, and combines the hot air drying with the vacuum low-temperature drying technology. The sulfur-free color protection liquid of the invention effectively prevents the browning of the apple slices and the shrinkage strain in the drying process, greatly reserves the original color and original taste of the apples, and realizes the sulfur-free color protection. The invention combines the hot air drying and the vacuum low-temperature drying, reduces the drying energy consumption and improves the drying efficiency, the produced apple chips have low nutrient loss, and the invention has the advantages of health and environment protection.

The invention discloses a production method of freeze-dried carrot crisp chips. The production method disclosed by the invention comprises the following steps of: firstly, peeling carrots, and slicing carrots into chips; after spreading the sliced carrot chips in a dish, feeding into a hot air drying box, drying by using hot air for 40-60 min while controlling the temperature at 60-90 DEG C, after drying by using hot air, pre-freezing the carrot chips at minus 40 to minus 70 DEG C for 16-20 h, after pre-freezing, putting the carrot chips in a vacuum freeze drying machine, and freeze-drying in vacuum at minus 50 DEG C for 24 h to obtain the freeze-dried carrot crisp chips. According to the production method of the freeze-dried carrot crisp chips disclosed by the invention, because the hot air drying technology and the vacuum freeze drying technology are combined, the drying energy consumption is reduced; the drying efficiency is increased; the produced carrot crisp chips are low in nutrition loss, healthy and environment-friendly; the primary colour and the primary taste of the carrot crisp chips are greatly kept.

The invention discloses selenium-enriched trepang pulp. The selenium-enriched trepang pulp is characterized in that a micromolecule trepan solution obtained by using trepang as main raw materials is matched with fine konjak powder and a selenium-enriched extraction solution, and the selenium-enriched trepang pulp is obtained through the technological steps of mixing homogenizing, degassing, concentration, filling sealing, sterilizing and packaging. Trepang, selenium-enriched black medlar, selenium-enriched pawpaw and selenium-enriched momordica grosvenori are selected for scientific compatibility, the selenium-enriched trepang and the fine konjak powder are selected as raw materials, the selenium-enriched black medlar, the pawpaw and the momordica grosvenori are selected as the raw materials, and the selenium-enriched fruits and vegetables are high in selenium content; due to the fact that the pulp is rich in vitamins A, C and E, the human body can absorb selenium, modern food and medicine processing technology is applied, and pulp which is natural, nutritive, convenient to use, safe, good in taste, suitable for being eaten for a long time and the like is obtained; people can eat the pulp frequently so as to achieve the purpose of effectively supplementing selenium.

A color soy with red, orange, yellow, green, blue, or violet is prepared from the brewed soy as matrix through de-coloring by deactivated carbon twice, and mixing with chosen natural pigment.

The invention discloses a fermented beef jerky product and a manufacturing method thereof. The fermented beef jerky product is prepared from 10 kg of tendon beef, 50 g of salt, 50 g of white sugar, 10 g of glucose, 50 g of ground black pepper, 10 g of ajinomoto, 50 g of fresh ginger, 50 g of onion, 50 g of light soy sauce, 0.02 g of nitrite and 20 g of papain. The manufacturing method comprises the steps of raw beef trimming, leavening agent preparation and activation, raw beef curing, raw beef fermentation, fermented beef jerky drying, fermented beef jerky maturing, fermented beef jerky aseptic packaging and storage and the like. The fermented beef jerky product has the advantages that the traditional beef jerky quality, taste and flavor are improved, the color is more bright, original color and taste are kept, the beef jerky normal temperature preservation time is prolonged, nutritional ingredients can be easily absorbed by people in the fermentation process, putrefying bacteria are effectively retrained from growing, and production and processing are not limited by seasonality.

The invention discloses a preparation method of a solid beverage for maintaining men's health. The method is characterized by making fresh sea cucumber and fresh oyster meat into small molecular sea cucumber oyster powder, then compounding the small molecular sea cucumber oyster powder with a Chinese yam extract, a Gorgon fruit extract, a cinnamon extract, a raspberry extract, a ginkgo biloba extract, malt powder, tomato powder, ginseng powder, a cordyceps militaris extract, broken pine pollen, stevia rebaudiana powder and zinc gluconate, and conducting ultrafine mixing, granulation and packaging, thus obtaining a solid beverage. The invention is guided by the "kidney tonifying oriented" traditional Chinese medicinal theory, and adopts kidney vigorousness and failure as the main line to discuss the beverage for maintaining men's health and the preparation method thereof. A small molecular sea cucumber oyster hydrolysis product extracted by a modern biological technology is organically combined with nutritional and health care components, the health efficacy of each component is optimized, at the same time multiple demands of men's health are covered, and the effects of enhancing male vitality, resisting oxidation, preventing aging, protecting vascular endothelial cell and delaying cell senescence.

A mulberry leaf crisp chip food assisting blood glucose reducing is disclosed. The food is characterized in that the food is prepared by fully stirring mulberry leaf powder prepared from mulberry leaves and a traditional Chinese medicine extract prepared from tartary buckwheat, bitter gourd and grosvenor momordica fruit, performing compression molding by adopting a tabletting device, roasting in a furnace, cooling, and packaging with nitrogen being filled. According to a technical scheme of the food, the fresh mulberry leaves, the tartary buckwheat, the bitter gourd and the grosvenor momordica fruit are adopted as raw materials, and the purely natural crisp chip food which is natural, nutritious, convenient and good in taste is prepared by treatment determination based on syndrome differentiation in traditional Chinese medicine and modern medicine. The food has effects of tonifying yin, promoting the secretion of saliva, quenching thirst, moistening dryness and tonifying qi, and plays a role of regulating and tonifying liver, kidney, spleen, lung and stomach. When functions of internal organs of a person recover, the blood glucose decreases naturally, and body constitution is improved to different degrees. The food can assist blood glucose reducing and prevent diabetic complication. An objective of assisting blood glucose reducing can be achieved if a person eats the food often.

The invention discloses a preparation method of an American ginseng beverage capable of relieving physical fatigue. The preparation method is characterized by comprising the following steps of throughcooperation of American ginseng slurry prepared from the raw materials of American ginseng, Chinese yams, white funguses, mulberries and pineapples with a traditional Chinese medicine extracting solution prepared by decoction of Chinese wolfberry fruits, rhizoma polygonati, radix astragali, red jujubes, Chinese magnoliavine fruits, radix angelicae sinensis, papayas and licorice roots, performingmixing, performing filtering, performing homogenizing, performing concentration to obtain a mixture, sending the mixture in a fermenter, adding lactic acid bacteria which are 2-4% of the slurry, performing constant-temperature fermentation at 37-45 DEG C for 8-12 hours, then performing filling and sealing, performing sterilization, performing packing and the like. According to the preparation method, nutrient components and bioactivity of food materials of the American ginseng and the like are perfectly reserved, the utilization rate of the raw materials is increased, and a biological fermentation technique is adopted, so that the health-care effect of products is increased, the mouth feel is improved, and the American ginseng beverage is rich in beneficial living microorganisms. The American ginseng beverage is free from any chemical additive, the original color, the original taste and nutrient efficacy of natural raw materials are maintained, and the American ginseng beverage has theefficacy of relieving physical fatigue.

The invention discloses a rich man's disease-prevention and control mulberry leaf food and a preparation method thereof, which are characterized in that mulberry leaf paste is prepared by fresh mulberry leaves, traditional Chinese medicine extraction powder is added, putting to a blender for uniform blending is carried out, food materials such as buckwheat flour, pumpkin flour, kelp flour and ginger flour are then added, the materials are put in parts by weight to the blender for dough modulation, dough is formed and is subjected to fermentation, the dough after fermentation is then put to a biscuit forming machine for calendaring molding, baking, cooling and packaging are then carried out, a biscuit food is prepared, and a mulberry leaf solid drink with the characteristics disclosed in the invention can also be prepared. The preparation method adopted in the invention is unique, the medicinal and food effects and the biological activities of the mulberry leaves are improved, the adopted fermentation method eliminates the bias of the mulberry leaves and improves the taste, the adopted semi-fermentation method simplifies the production process and shortens the production cycle, thespecial aroma of a whole fermented biscuit is achieved, the prepared biscuit is neat and beautiful in shape, and the health needs of different levels of the public to prevent and control rich man's diseases are thoroughly met.

The invention discloses a snack food capable of replenishing blood and tonifying the kidney. The snack food is characterized by being prepared through the following steps of thoroughly cleaning black beans, black rice and black sesame seeds serving as raw materials, then steaming the cleaned materials at constant pressure with a steamer, when the steamed materials are completely cooked, taking out the completely cooked materials, putting the cooked materials in a drying room for drying until the water content is smaller than 8%, and performing superfine comminution so as to obtain 150 or more mesh mixed powder; and then adding a traditional Chinese medicine extract of barbary wolfberry fruits, mulberry fruits and haws, uniformly mixing the traditional Chinese medicine extract with the mixed powder so as to obtain a mixture, performing compression moulding on the mixture by using tabletting equipment so as to obtain snack food blanks, roasting the snack food blanks in a furnace, cooling the roasted snack food blanks, and performing packaging with nitrogen. The snack food is prepared from the following components in percentage by weight: 50-70% of the mixed powder and 30-50% of the traditional Chinese medicine extract. The solution adopted by the invention lies in that the black beans, the black rice, the black sesame seeds, the barbary wolfberry fruits, the mulberry fruits and the haws are used as the raw materials, and according to a traditional Chinese medicine theory and scientific extraction and concerted application, a purely natural crisp chip food which is natural, nutrient, convenient and good in mouth feel is made; the snack food can nourish yin, replenish blood, promote salivation and moisten dryness and has the efficacies of replenishing blood and tonifying the kidney, and if people often eat the snack food, the purposes of replenishing blood and tonifying the kidney can be achieved.

The invention discloses sea cucumber royal jelly capable of delaying aging and a production method of the sea cucumber royal jelly. The sea cucumber royal jelly is characterized in that sea cucumber serosity made from food materials of fresh sea cucumbers and the like as raw materials cooperates with prepared royal jelly liquid, and then a traditional Chinese medicine extracting solution obtainedby decocting Chinese yams, radix astragali, mulberries, glossy ganoderma, red jujubes, Pseudo-ginseng, radix angelica sinensis, haws and radix acanthopanacis senticosi is added; and the sea cucumber royal jelly is made through the technological steps of performing mixing, performing filtering, performing homogenizing, performing concentration, performing sending to a fermenter, adding lactic acidbacteria of which the weight is 1-4% of that of the concentrated slurry, performing constant-temperature fermentation at 37-45 DEG C for 7-12 hours, performing filling, performing sealing, performingsterilization, and performing packing. The adopted formula is scientific, the adopted physical method and an enzymolysis technology are organically combined, nutrient components and bioactivity of food materials of the fresh sea cucumbers and the like are well reserved, and the adopted biological fermentation technique can increase the health-care effects of products. The sea cucumber royal jellyis good in mouth feel. Compared with a conventional sea cucumber royal jelly product, the sea cucumber royal jelly disclosed by the invention is better in nutrient and health-care effect, better in mouth feel, quicker and more convenient to eat, and has the efficacy of delaying aging.

The invention discloses a squeezing and grinding machine for food materials. The squeezing and grinding machine comprises a feeding mechanism, a grinding mechanism, a driving mechanism, a filter screen, a discharging mechanism and a shell. The feeding mechanism comprises an accommodating hopper, and the accommodating hopper is provided with a feeding channel; the grinding mechanism comprises an upright spindle-shaped screw and an abrasive disk, the abrasive disk sleeves the screw, the screw and the abrasive disk can fittingly rotate in reverse directions, and at least one layer of knife rings is arranged in the rotary abrasive disk. The squeezing and grinding machine has the advantages that strip-shaped cutting knives are arranged in the rotary abrasive disk, particle withdrawing grooves are formed in the rotary abrasive disk, the strip-shaped cutting knives are matched with the rotary screw, shearing-shaped intersections are formed between spiral of the screw and the oblique cutting knives of the knife rings when the screw and the abrasive disk move relatively, and the food materials can be shorn and smashed and can be cut and smashed by each layer of cutting knives and knife grooves of the rotary abrasive disk, a body of the screw and convex strips of the screw; the particle withdrawing grooves for driving and compressing the food materials to reversely convey and feed the food materials from bottom to top are formed by the oblique knife grooves of the reversely rotary abrasive disk.

The invention discloses a processing method of novel primary-taste dried fruits and a drying method of the primary-taste dried fruits through Binchotan, and belongs to the technical field of deep-processing of fruits. The processing method disclosed by the invention sequentially comprises the following steps: (1) selecting fruits which are fully mature, and soaking the selected fruits for 3 minutes in 100ppm of a ClO2 solution so as to clean and disinfect the fruits; (2) draining the fruits, removing peels and kernels of the fruits, cutting pulp, placing the cut pulp into a container, uniformly sprinkling white sugar on the surface of the pulp, and refrigerating the pulp in a freezer at the temperature of 0-7 DEG C; (3) crushing the Binchotan into 1cm<2>, loading the crushed Binchotan into an empty tray, wherein the thickness of the crushed Binchotan is 2-3 cm, placing the tray at the bottom of a tray frame, draining the pulp, placing the drained pulp on a drying tray, and placing the drying tray on the tray frame; (4) placing the tray frame in a drying room, and drying and cooling the pulp in the drying tray twice so as to obtain finished products of the dried fruits; and (5) packaging the dried fruits for the first time, and placing the packaged dried fruits in the freezer in which the temperature is -3-0 DEG C for storage. According to the method disclosed by the invention, chemical additives such as preservatives, color fixatives, essence and pigments are not added, and residues do not exist, so that the original flavor of mature fresh fruits can be well maintained, and the novel primary-taste dried fruits are deeply loved by vast people.

The present invention discloses one kind of sweet potato noodle and its making process, and belongs to the field of food producing technology. The sweet potato noodle is produced with fresh sweet potato 500-700 weight portions, fine konjaku powder 2-6 weight portions, flour 1000-1200 weight portions, salt 50-150 weight portions and water 0-50 weight portions, and through the steps of preparing composite color protecting liquid, processing fresh sweet potato via color protection and steaming, adding the other ingredients, rolling to shape, stoving, etc. The sweet potato noodle is tough, bright in color, smooth in mouth feeling, rich in nutrients, and low in cost.

The present invention relates to a wheat germ processing method by using a microwave curing technology. The method comprises the following steps: wheat germ extracting, first microwave drying, plane rotary screen filtering, magnetic substance removing by a magnetic selector, second microwave drying and cooling, inspecting and packaging. The first microwave drying is used to reduce the water content of the wheat germ from about 15% to within 4.8%, then the second microwave drying is used to reduce the water content within 3%, and all the processing temperatures are controlled within 120 DEG C, which avoids loss of protein nutrients at the high temperatures. In the microwave heating process, a variety of active enzymes and harmful microorganisms in the wheat germ can be fully inactivated. The processing method eliminates the raw and smelly tastes of the wheat germ, avoids the rancidity of the wheat germ, meets a long-term storage requirement, and maintains the original state and taste of the wheat germ, so that the wheat germ is crisp in mouthfeel and good in rehydration, and can be dissolved once the wheat germ is put into water without the needing of crushing again.

The invention discloses white sesame seed and needle mushroom cookies with the effects of benefiting the liver and nourishing hair. The cookies are prepared from, by weight, 300-320 parts of low-gluten flour, 120-130 parts of fresh needle mushrooms, 6-7 parts of olive oil, 20-23 parts of white sesame seeds, 9-10 parts of peppermint candy, 14-16 parts of water chestnuts, 65-70 parts of butter, 90-95 parts of white granulated sugar, 4-4.5 parts of salt and a proper amount of citric acid, sodium isoascorbate, sodium pyrosulfite, sodium carboxymethylcellulose, soya bean lecithin and water. The needle mushroom cookies have rich raw materials, the main material is reasonably matched with multiple auxiliary materials such as the olive oil and the white sesame seeds, and the prepared finished cookies are higher in nutritional value. In the processing process, the needle mushrooms are subjected to color protection, the needle mushrooms are evenly dried gradually, and the certain stability and special flavor of the needle mushrooms are kept; the cookies have the effects of benefiting the liver and nourishing hair after being eaten, and are suitable for a wide range of people.

The invention discloses a yoghourt and needle mushroom biscuit for enhancing immunity. The yoghourt and needle mushroom biscuit is prepared from the following materials in parts by weight: 300-320 parts of low-gluten flour, 120-130 parts of fresh needle mushroom, 18-20 parts of buckwheat sprout, 16-19 parts of yoghourt, 26-30 parts of pine nut, 3-4 parts of cattail root, 65-70 butter, 90-95 parts of white granulated sugar, 4-4.5 parts of salt, citric acid, sodium isoascorbate, sodium pyrosulfite, sodium carboxymethylcellulose, soya bean lecithin, and a proper amount of water. The needle mushroom biscuit has rich materials, the main material is reasonably matched and processed with multiple auxiliary materials like yoghourt and pine nut, the prepared finished product of biscuit is rich in nutrient, the color of the needle mushroom is protected in the processing process, the needle mushroom is evenly dried gradually, certain stability and the special flavor of the needle mushroom are kept, and if taken for a long period of time, the needle mushroom biscuit has the effects of life cultivation and health preservation, and plays a role of enhancing immunity.

The invention discloses a preparation method of a black bean and colla corii asini beverage capable of replenishing blood and tonifying kidney. The preparation method is characterized in that black bean serosity made from black beans and black sesame seeds as raw materials cooperates with colla corii asini serosity prepared from colla corii asini and yellow wine as raw materials, and a traditionalChinese medicine extracting solution prepared from Chinese wolfberry fruits, mulberries, Chinese jujubes, haws and fructus momordicae as raw materials is added; and the preparation method comprises the following technological steps of performing mixing, performing enzymolysis, performing concentration, performing degassing, performing filling, performing sealing, performing sterilization and performing packing. A physical means and a biological enzymolysis technique are organically combined, so that the characteristics of original color, original taste and nutrient efficacy of natural raw materials are maintained, absorption by human bodies is facilitated, and the cooperative formula is scientific. The components achieve the effects of intercoordination and reinforcing, nutrient and health-care effects of natural substances for human bodies are commonly achieved, and the black bean and colla corii asini beverage can achieve the efficacy of replenishing blood and tonifying the kidney.The black bean and colla corii asini beverage is free from any chemical additives, free from food preservatives, high in nutrient value and good in mouth feel, is suitable for mass consumption, and can nourish and strengthen bodies after being taken for a long term. The beverage prepared by the preparation method can replenish blood and tonify the kidney.

The invention relates to a drying technology of agricultural by-products and a device thereof and particularly relates to a drying technological method with a cooling stage and a device thereof. The drying technological method comprises the following steps of conducting feeding, drying and cooling; conducting one-time repeated drying or repeated drying and cooling several times or conducting repeated drying, cooling and drying several times, wherein the percentage difference of the water content in the material to the water content out the material after drying each time is not smaller than 20%. Through implementation of the technical scheme, the material is dried in a dryer for a period of time and is subsequently cooled; when the material is cooled, the water in the material is balancedexternally and is used for supplementing the external water; the rapid dewatering effect is achieved, and the material is tempered; the material is uniformly dried; the water discharging quantity is increased; the material can be tempered in the cooling stage, and the water is rapidly discharged; the internal water can naturally supplement the external water; the material can be evenly dewatered;the color of the material is unchanged; the original color and the original taste of the material are retained; the deformation rate is reduced; the drying time is improved by more than 30%; and the energy is reduced by more than 25%.

The invention discloses a method for making freeze-dried okra, and belongs to the field of healthcare food. The method comprises the following steps: performing freeze-drying on a first okra by using a vacuum freeze-drying method so as to obtain a first freeze-dried okra; crushing and squeezing a second okra so as to obtain okra juice and a crushed okra material; performing freeze-drying and crushing on the crushed okra material by using the vacuum freeze-drying method so as to obtain a second freeze-dried okra; uniformly mixing the second freeze-dried okra with the okra juice, coating the surface of the first freeze-dried okra, and drying at a temperature of 0-5 DEG C, so as to obtain the freeze-dried okra, wherein the mass ratio of the first freeze-dried okra to the second freeze-dried okra is 10 to 20-30. The method is simple and applicable to industrial production, the expiration date of the okra can be delayed, nutrient components of okra are maintained, and original colors and taste of the okra are maintained. The freeze-dried okra made by using the method is long in preservation time, complete in nutrition maintenance, original in color and taste, good in healthcare function, soft in outer layer, crispy in inner layer and good in taste.

The invention discloses walnut-flavored flammulina velutipes biscuits with effects of moistening dryness and tonifying deficiency. The biscuits are made from, by weight, 300-320 parts of low-gluten flour, 120-130 parts of fresh flammulina velutipes, 15-18 parts of red grapes, 23-26 parts of walnut powder, 5-6 parts of goose livers, 3-4 parts of honeysuckle flowers, 65-70 parts of butter, 90-95 parts of white granulated sugar, 4-4.5 parts of salt and an appropriate amount of citric acid, sodium erythorbate, sodium pyrosulfite, sodium carboxymethylcellulose, soybean lecithin and water. According to the flammulina velutipes biscuits, the raw materials are rich, the main material is reasonably matched with multiple auxiliary materials such as the walnut powder and the goose livers to be process, and therefore the made finished biscuits contain more nutrient elements; color protecting operation is conducted on the flammulina velutipes in the processing process, gradual and uniform drying is adopted, therefore, the certain stability of the biscuits is kept, the unique flavor of the biscuits is kept, and the effects of moistening dryness and tonifying deficiency are achieved if the biscuits are eaten.

The invention discloses a ginseng oral liquid and a preparation method thereof, which is characterized in that fresh ginseng, medlar, yam, fig, mulberry jujube, jujube, hawthorn, chrysanthemum, and licorice are used as raw materials, which are washed, minced, and added with water to refine the liquid. , homogenization, ultrasonic enzymolysis, filtration, and concentration to obtain a degradation solution, which is then sent to a fermenter, and lactic acid bacteria with a slurry weight of 1-3% are added, fermented at 37-45°C for 4-8 hours, and obtained after filtration The filtrate is made through the technical steps of filtering, degassing, filling and sealing, sterilization and packaging. The hydrolysis process adopted in the present invention makes the liquid free of impurities, non-layered, uniform and transparent, easy to digest and absorb, especially has extremely strong nutritional activity and biological functions, and the adopted biological fermentation technology increases the health care effect and contains rich The beneficial living microorganisms have the function of maintaining the balance of gastrointestinal flora and improving the body's immunity, and it tastes good without any chemical additives, and has good business advantages and market prospects.

The invention discloses an anti-cancer hericium erinaceus chip food. The food is characterized in that: fresh hericium erinaceus and sweet potato are adopted as the raw materials to prepare composite slurry, the composite slurry is blended with Chinese wolfberry, wild chrysanthemum, dark plum, and Siraitia grosvenorii Chinese herbal extracts, and oligosaccharide is added. Specifically, 30-50% by weight of the composite slurry, 30-70% of the Chinese herbal extracts and 5-20% of an oligosaccharide solution are stirred evenly, then tabletting equipment is employed for compression moulding, and baking, cooling, and nitrogen filled packaging are carried out to obtain the anti-cancer hericium erinaceus chip food. According to the solution adopted by the invention, fresh hericium erinaceus, sweet potato, Chinese wolfberry, wild chrysanthemum, dark plum, and Siraitia grosvenorii are employed as the raw materials, scientific extraction and compatibility of effective components are performed according to the theory of traditional Chinese medicines so as to prepare the natural, nutritional, convenient and good-taste pure natural chip food, so that people can eat frequently to reach the anti-cancer purpose.

The invention discloses a vacuum dehydrated food and a method for producing the same. The food comprises the following raw materials in weight portion: 30 to 40 portions of pork, 30 to 40 portions of beef, 30 to 40 portions of mutton, 5 to 15 portions of shrimp, 5 to 15 portions of fish, 5 to 15 portions of corns, 5 to 15 portions of beans, 30 to 40 portions of starch, 0.5 to 1.5 portions of seasonings and 0.5 to 1.5 portions of spices. The raw materials are premixed, the premixed mixture is processed into primary pretreated product in a strip, granular or flaky shape, and the primary pretreated product is processed in a vacuum kettle in a vacuum state into a crisp and delicious ready-to-eat product. The vacuum dehydrated food has the advantages of unique flavor, rich nutrients, long storage period and the like.

The invention discloses a green tea crisp chip food with a weight reducing function. The green tea crisp chip food is made through the following steps: adding 50-70wt% of red bean powder, 5-15wt% of L-carnitine-L-tartrate and 5-15wt% of honey to 30-50wt% of a green tea paste prepared from fresh green tea leaves, uniformly stirring, carrying out compaction molding by adopting a tabletting device, baking in a furnace, cooling, and carrying out nitrogen filling packaging. The green tea crisp chip food prepared from the green tea leaves, red beans, L-carnitine-L-tartrate and honey through organically combining the traditional Chinese medicinal theory with the modern medical science has extremely strong activity and important biological functions, has the efficacy of fat removing and weight reducing, has the advantages of naturalness, nutrition, convenience and good mouthfeel, can be frequently eaten by people to realize the weight reducing purpose.

The invention relates to a processing method and a processing device of dried dragon fruit slices. The processing method comprises the following steps: (A) cleaning dragon fruit, cutting off the two ends of the dragon fruit, and cutting the dragon fruit into slices with the thicknesses of 4-6mm along the transverse direction, or removing the peel and cutting the dragon fruit into slices with the thicknesses of 4-6mm along the transverse direction to obtain the fruit slices; (B) rapidly soaking the fruit slices into a color fixative for 30-60 minutes, then cleaning the fruit slices with clear water to remove the color fixative from the surfaces of the fruit slices, wherein the color fixative comprises the following components by weight percent: 0.5-1.0% of ascorbic acid, 0.5-1.0% of citric acid, 0.4-0.8% of table salt and the balance of water; (C) drying the fruit slices processed in the step (B) at the temperature of 50-60 DEG C until the water content of the fruit slices is 16-28%; (D) ironing the two sides of the dried fruit slices for 5-20 seconds at the temperature of 100-110 DEG C to obtain the dried dragon fruit slices. The dried dragon fruit slices prepared by the method have the strong characteristic aroma of the dragon fruit and the seeds of the dragon fruit emit unique fragrance of sesame.

The invention discloses a pure-natural dates crisp chip health food. The pure-natural dates crisp chip health food is characterized in that 30-50 percent of dates, 20-40 percent of yam, 20-40 percent of lotus seeds and 10-30 percent of rice by weight are taken as raw materials, cleaned and mixed, then the mixture is well cooked at normal pressure in a steamer, the cooked mixture is taken out and placed in a drying room to be dried till the water content is less than 8 percent, the obtained product is subjected to superfine grinding to obtain fine powder of 150 meshes or above, oligosaccharide is added into the fine powder, uniform stirring is carried out, then the mixture is pressed and shaped by tabletting equipment, the obtained chips are placed in a stove for baking, and the baked chips are cooled down and subjected to nitrogen-filled packing to obtain the pure-natural dates crisp chip health food. The solution is that the natural, nutritive, convenient and good-taste crisp chip food is produced according to the traditional Chinese medicine theoretical science by taking dates as the main raw material, and the pure-natural dates crisp chip health food can be eaten for a long time by people to achieve the health-care purposes of replenishing qi to invigorate the spleen and tonifying deficiency for fitness.

The invention discloses a body-building and brain-strengthening fish roe and enoki mushroom biscuit which is prepared from the following raw materials in parts by weight: 300-320 parts of low-gluten flour, 120-130 parts of fresh enoki mushroom, 10-13 parts of grape seeds, 20-23 parts of grenadine juice, 7-9 parts of lanatechead saussurea herb with flower, 14-16 parts of fish roes, 65-70 parts of butter, 90-95 parts of white granulated sugar, 4-4.5 parts of salt, and a proper amount of citric acid, sodium isoascorbate, sodium metabisulfite, sodium cellulose glycolate, soya bean lecithin, and water. The enoki mushroom biscuit is rich in raw materials; main raw materials and various auxiliary materials such as grape seeds and fish roes are reasonably collocated and processed, so that the prepared finished product biscuit is relatively high in nutritional value. In addition, during a processing process, a color protection operation is adopted for enoki mushrooms, and gradual and uniform drying is adopted for the enoki mushrooms, so that certain stability of the enoki mushrooms is kept, and special flavor of the enoki mushrooms is also kept; after being eaten, the body-building and brain-strengthening fish roe and enoki mushroom biscuit has a health-preserving efficacy and is capable of building body and strengthening the brain.

The invention discloses a five-grain eight-ingredient formula food for keeping males healthy. The method for preparing the formula food is characterized by comprising the following steps: by using processed rice, sorghum, beans, wheat and millet as raw materials, carrying out mixing and fine grinding to obtain five-grain powder; adding eight-ingredient micropowder prepared from chilies, chocolate, ginkgo, oysters, bananas, green tea, kernels and tomatoes, adding purified water, mixing to obtain a paste, heating to 100 DEG C, and keeping for 5 minutes; and cooling, drying, pulverizing, passing through an 80-mesh screen, and packaging. The formula food is composed of the following components in percentage by weight: 60-80% of five-grain powder and 20-40% of eight-ingredient micropowder.