71results about How to "Melt-in-your-mouth" patented technology

The invention provides a hawthorn fruit paste product and a preparation method of the hawthorn fruit paste product. Ingredients of the hawthorn fruit paste product comprise hawthorn fruit, boiling sugar, water, glucose, natural pigment and covering materials according to a weight ratio of (40-70): (40-55): (12-15): (8-14): (0.05-2): (0.05-2). Preservatives such as sodium benzoate, potassium sorbate and artificial pigments such as carmine are not used, and the adverse influence on the human body caused by the artificial additives is avoided. According to the preparation method provided by the invention, the ingredients are directly and uniformly mixed for shaping, the ingredients do not need to be refined, and the preparation method is simple and is easy to implement. The key steps of the preparation process of the preparation method are completed on one production line, the continuous and mechanical operation mode is formed, and the production efficiency is high. The glucose is added into hawthorn fruit paste milled materials, the mouth feeling of products is crispier and softer, and the hawthorn fruit paste just melts in the mouth.

The invention discloses a preparation method of composite green health food of freeze dried purslane and purslane / seaweed. In the method, moisture in fresh purslane is removed by adopting the vacuum freeze drying technology to keep original nutrients in the purslane changeless; further, the composite green health food of purslane / seaweed produced by adopting the technology is crisp and loose, can be just melt in the mouth and has natural taste without being fried. The preparation method of the product in the invention has simple process and less cost, and is suitable for industrial production.

The invention provides a processing method of a Chinese evergreenchinkapin seed crispy fruit. The Chinese evergreenchinkapin seed is taken as a raw material. The method comprises the following steps of: screening, shelling, rinsing, curing in a stewing way, freezing, unfreezing by microwave, soaking to be tasty, frying under vacuum, deoiling in a centrifuging way, wrapping, checking, etc. The processing method has the characteristics that on the one hand, the cell walls and the cell membranes in Chinese evergreenchinkapin seed nut tissues are broken under low temperature, so that tasty materials and moistures are convenient to penetrate, and the steam quickly generated in the process of unfreezing by microwave forms into a plurality of tinny gaps in the Chinese evergreenchinkapin seed nut, therefore, the Chinese evergreenchinkapin seed nut changes to be more crispy; and on the other hand, the Chinese evergreenchinkapin seed crispy fruit is soaked by unique soak solution, so that the specific taste can be given to the Chinese evergreenchinkapin seed nut. The processing method is simple and convenient to operate and less in equipment investment; and the industrial automation production is easy to realize. The Chinese evergreenchinkapin seed processed by the method is golden yellow in color and luster, soft and sweet, full-bodied in flavor, capable of just melting in the mouth, and suitable for people of all ages, thereby being a high-grade leisure tourism food.

A medicine, fructose-sodium diphosphate, in the form of particles for treating heart diseases contains fructose-sodium diphosphate, diluent and suspending aid proportionally.

The invention discloses a peanut sugar (cake), which comprises the following raw materials based on weight proportion: 58-65 portions of groundnut kernels, 15-20 portions of chemical maltose, 12-17 portions of granulated sugar, and 3-10 portions of edible oil; through material preparing, peanut processing, sugar melting, screening, sugar boiling, cooked groundnut kernel pre-heating as well as stirring and forming, the peanut sugar (cake) is obtained. In the groundnut kernel pre-heating step, more groundnut kernels can be added into the sugar paste, and the content of the groundnut kernels accounts for more than half of the total peanut sugar (cake), so that the product tastes crisp and sweet but not greasy.

The invention relates to a production process of foie gras, comprising the following steps of: putting goose livers into a vacuum cut mixer to roughly cut after clearing and cleaning; putting the goose livers and ingredients into the vacuum cut mixer again to finely cut; cutting and mixing the goose livers into foie gras; and finally, canning, sealing in vacuum, sterilizing at high temperature, cooling by spraying water, entering a constant-temperature tank and canning at the temperature of 37 DEG C sequentially. The invention has simple process and low production cost and can effectively eliminate fishy smell and peculiar smell in the foie gras by cutting and mixing the goose livers at high temperature and high speed, and the foie gras has fine mouthfeel and just melts in the mouth.

The invention relates to low-fat red cooked pork, and belongs to the technical field of food. According to the technical scheme, the low-fat red cooked pork is prepared through the following steps: a first step, taking 1000g of streaky pork with skin, and cutting the streaky pork into blocks of 1 to 2 centimeters; a second step, putting oil into a frying pan, and stir-frying aniseed and the pork blocks; a third step, adding oil into another pan, adding 10 to 20 g of green onion, 10 to 15 g of ginger, two star anise, 1 g of myrcia, 1 to 3 g of Sichuan pepper and 1 to 3 g of fennel into the pan, stir-frying, adding 10 to 30 g of sugar, frying with small fire until bubbling, adding the pork blocks, further stir-frying, adding 5 to 10 clovesof garlic, stir-frying, adding 10 to 20 g of dark soy sauce and 10 to 20 ml of cooking wine, and stir-frying; and a fourth step, adding water until the pork is completely immersed in the water, dropwise adding lemon juice into the pan, heating, after boiling, and stewing with small fire for about 40 minutes to obtain the low-fat red cooked pork.

A cocoa butter improver (CBI) is a specific heat-resistant cocoa butter equivalent (CBE), wherein glycerol-1,3-distearate-2-oleate (SOS) having higher melting point constitutes the main component in the triglyceride composition of the CBI. In the invention, the biosynthesis of the cocoa butter improver comprises the following steps: firstly, carrying out transesterification reaction preferably among SOS with a high content, and glycerol-1,2-distearate-3-oleate (SSO) and tri-stearin (SSS) with a low content in the presence of 1,3-specific lipases as a catalyst under the optimized conditions of the transesterification reaction; carrying out molecular distillation on the product obtained from the optimized transesterification reaction to remove fatty acid from the product, wherein the optimization is carried out by targeting on the heavy-phase yield and acid value; and carrying out wet fractionation on the deacidified product by using acetone, n-hexane and other solvents, wherein the conditions of fractionation are optimized by targeting on the yield of SOS-rich stearin. A large amount of stearic acid (or low-grade alcohol ester thereof) obtained through the removal of fatty acid in the molecular distillation and the palmitic components of SOO and OOO as the main triglyceride composition obtained through the follow-up fractionation are recyclable as the raw materials for the transesterification, thus improving the utilization rate of raw materials. The CBI prepared through the biosynthesis of the invention is applicable as the raw material for the production of heat-resistant chocolate in the food industry.

The invention relates to a corn paste stuffing and a production method thereof. The corn paste stuffing comprises the following raw materials in percentage by weight: 20 to 30 percent of beans, 25 to 40 percent of corn, 30 to 42 percent of sweetener, 9 to 18 percent of grease, 0.2 to 0.4 percent of edible essence and 0.03 to 0.1 percent of preservative. The production method comprises the following steps of: inspecting, accepting and treating the raw materials, comprising rough processing of washing and peeling of the beans; cooking the beans to make starch in the beans form paste; mixing and pulping the cooked beans and the sweetener; weighing the grease, the essence and the preservative, accurately controlling the using amount of the auxiliary materials, and putting the auxiliary materials into the pulped mixture; pressing the corn to form pressed corn; boiling materials with a wok, namely boiling the mixture added with the auxiliary materials for 3.5 to 4 hours, then adding the pressed corn into the boiled mixture, and fully and uniformly blending various raw materials together; and packing the cooked stuffing and cooling the stuffing to obtain a finished product. The corn paste stuffing produced by the method has the characteristics of visible granules, floppy mouthfeel and high nutrition reserving degree.

The invention relates to the technical field of food stabilizing agents, particularly to a refreshing type stabilizing agent and a preparation method thereof. The refreshing type stabilizing agent consists of the following raw materials in parts by weight: 10.6-14.6 parts of guar gum, 8.5-10.5 parts of xanthan gum, 9.3-13.3 parts of carboxymethyl cellulose sodium, 2.2-4.2 parts of sodium alginate, 12.8-16.8 parts of carrageenin, 11.9-15.9 parts of locust bean gum, 12.1-16.1 parts of fatty acid monoglyceride, 3.6-5.6 parts of sucrose fatty acid ester, 2.5-4.5 parts of tripolyglycerol monostearates, 4.4-6.4 parts of konjaku flour and 6.1-8.1 parts of maltodextrin. The refreshing type stabilizing agent disclosed by the invention enables the product structure to be refreshing, is melted after being put in mouths, and is high in fragrance release speed.

The invention discloses a cake making method. 0-60% of weak strength flour, 0-50% of corn starch and 40-50% of milk powder are mixed to be flour and the flour is sieved at least one time; protein and egg yolk of eggs of a proper number are separated, the ratio of the eggs to the flour is 1-1.5: 1, a little lemon juice or white vinegar is added in the protein to be whipped until coarse bubbles are generated, coarse-granular sugar with the ratio to the eggs being 0.1-0.2: 1 is added, and the mixture continues to be whipped until the protein hardens and short upright sharp corners can be pulled out; water with the ratio to the eggs being 0.1-0.2: 1, oil with the ratio to the eggs being 0.5-0.6: 1, berry sugar with the ratio to the eggs being 0.2-0.4: 1, salt with the ratio to the eggs being 0.01-0.03: 1, and vanillin with the ratio to the eggs being 0.01-0.02: 1 are added into the egg yolk, and the flour is also added into the egg yolk to be whipped until the flour and the egg yolk are completely and evenly mixed; the protein and the egg yolk are poured together to be whipped evenly and then are poured into a mould, and the mould is put into an oven to be baked for 25-30 minutes at 150 DEG C. Soft and delicious cakes can be made according to the method.

The invention discloses weight reducing intervention meal replacement biscuits. The weight reducing intervention meal replacement biscuits are made from the following raw materials in parts by weight:600-750 parts of wheat flour, 130-180 parts of white granulated sugar, 30-60 parts of soybean oil, 6-8 parts of albumen peptide, 5-8 parts of whey protein, 8-10.5 parts of a mulberry leaf extract, 5-8 parts of a black wood ear extract, 5-8 parts of a hericium erinaceus extract, 5-8 parts of a grifola frondosa extract, 8-11 parts of a pome and cactus extract, 5-8 parts of a nori extract, 6-10.3 parts of inulin, 5-8 parts of citrus fiber powder, 7-9 parts of barley seedling powder, 7-9.5 parts of bran, 9.5-10.6 parts of resistant dextrin, 3-4.5 parts of L-carnitine, 6-8 parts of trepang peptide, 50-60 parts of yellow cream, 40-60 parts of eggs, 10.5-11.8 parts of malt sugar and 0.3-0.4 part of papain. The obtained weight reducing intervention meal replacement biscuits disclosed by the invention are low in cost and high in nutrient value, can effectively assist in weight reduction, and can obviously reduce side effects generated by weight reducing medicines. The invention further discloses a preparation method of the weight reducing intervention meal replacement biscuits. The method is simple in technology.

The invention discloses hypoglycemic rice chocolate. The hypoglycemic rice chocolate is composed of cocoa mass, newtol, skim milk powder, selenium-enriched spirulina, hypoglycemic rice, potato starch, glycyrrhizin, glycine, citric acid and phospholipid. According to the hypoglycemic rice chocolate, no high temperature is adopted in the preparation process, and nutrient substances are reserved; no white granulated sugar is added in the chocolate, and heat of milk candy is obviously lowered; the hypoglycemic rice and the selenium-enriched spirulina are added, the nutritional ingredients of the chocolate are enriched, tumors and radiation can be resisted, and the blood glucose is adjusted and stabilized; the chocolate comprises an inner layer and an outer layer, the inner layer is smooth and soft, overflowing in milk aroma and chewy, the glycyrrhizin and the glycine are added into the outer layer, so that the sweetness is proper, the aroma is mellow and lasting, and the chocolate melts in the mouth; the whole chocolate is abundant in taste, sour and sweet, delicious and capable of being normally eaten by the old and the children.

The invention discloses fucoidin stomach-nourishing rice cakes containing dietary fibers and a preparation method of the fucoidin stomach-nourishing rice cakes containing dietary fibers, and relates to the technical field of food processing. The fucoidin stomach-nourishing rice cakes comprise the following raw materials in parts by weight of 50-90 parts of rice, 1-30 parts of starch, 0.05-20 partsof fucoidin, 0.01-2 parts of dietary fibers, 0.05-10 parts of hericium erinaceus powder, 0.05-10 parts of Chinese yam powder, 0.1-10 parts of cereal powder and 0.1-15 parts of auxiliary materials, and are prepared through the steps of sequentially washing rice, performing flour milling, performing cooking, performing shaping, performing drying and performing puffing. The fucoidin in the raw materials can prevent helicobacter pylori from adhering and invading gastric mucosa to restrain growth, so as to achieve the effects of nourishing the stomach and protecting the stomach, and the sodium alginate can also be compounded with harmful metals of strontium, cadmium, lead and the like in esophagus to reduce accumulation of harmful heavy metals in bodies. Through combination of the raw materials, the requirement for nourishing the stomach, of consumers can be fundamentally met.

The invention relates to an orange jelly ice-lolly and a processing technology thereof. The invention provides an orange jelly ice-lolly with smooth and delicious taste, flexibility and rich elasticity, and rich nutrients, and a processing technology thereof. The invention adopts a technical scheme that: the orange jelly ice-lolly is prepared from, by weight: 15-20% of white granulated sugar, 20-25% of glucose syrup, 0.6-0.8% of carrageenan, 0.2-0.4% of konjac gum, 0.3-0.4% of composite gum, 0.1-0.2% of sodium citrate, 0.2-0.3% of an essence, and 5-10% of an orange juice concentrate.

The invention discloses a preparation method for foods, and particularly discloses a preparation method for dumplings stuffed with mackerels. The method is characterized by comprising the following steps of: preparing flour dough; preparing filling for dumplings; making dumplings; rapidly refrigerating; and packing and preserving at the low temperature. In the preparation method for dumplings stuffed with mackerels provided by the invention, mackerels are taken as a basic raw material, streaky pork, peanut oil and Chinese chives are taken as auxiliary materials, and an appropriate amount of seasonings is added for preparing the filling, so that the dumplings taste fine and smooth, just melt in the mouth and can fully meet the requirement of human body nutrition; and the process has compact steps and high operability, and is suitable for industrial mass production.

The invention relates to a high-efficiency preparation method of functional rose soluble beans based on infrared spouted graded freeze drying, and belongs to the field of food processing. Rose flowers, eggs, yoghourt and milk powder are used as main raw materials, corn starch, cream essence, fatty acid monoglyceride, xanthan gum, psyllium seed hull powder and the like are added, and through rose flower pretreatment, mixing, nanometer homogenization, pattern mounting, sterilization, freezing forming and infrared spouting grading freeze drying, the convenient instant functional rose soluble beans are obtained. The moisture content of the freeze-dried functional rose soluble beans processed by the method is 3%-5%; the drying time is shortened by 10-12 hours compared with that of common freeze-drying; the dehydration energy consumption is reduced by 25%-30% compared with that of the common freeze-drying; the high-quality rate of the product reaches 90% or above; the moisture absorption resistance of the freeze-dried rose soluble beans added with the psyllium seed hull powder is improved by 20-30% compared with that of rose soluble beans not added with the psyllium seed hull powder; andthe produced rose soluble beans melt immediately in the mouth, are soft in taste and strong in fragrance, are rich in vitamin C, flavonoids and phenolic compounds, and have antioxidant activity.

The invention discloses a salt steamed egg with contents. The salt steamed egg with contents comprises a steamed egg and a sauce bag. The steamed egg is prepared from an egg, a spice soup, light soy sauce, salt, white sugar, monosodium glutamate, contents and the sauce bag. According to the invention, a unique formula is employed, texture indexes and sensory indexes are used as evaluation standards, and a ratio and addition amounts of raw and accessory materials are strictly demonstrated; and on the basis of the egg with high-quality protein and through cooperative usage of the spice soup prepared by decocting a plurality of spices and key control of the ratio of water and the addition amount of the spice soup, the prepared salt steamed egg with contents has good organization structure, tastes fine and slippery, just melts in the mouth and has fresh fragrance and delicious taste.

The invention provides a preparation method of a normal-temperature solid dairy product. The preparation method comprises the following steps of preparing fermented milk, cooling the fermented milk to 2-6 DEG C, carrying out standing for 4-20h to obtain aged fermented milk, agitating the aged fermented milk for inflation at an agitating inflation expansion ratio of 110-200% to obtain aerated fermented milk, molding the aerated fermented milk, carrying out refrigeration at a temperature of -80 to -75 DEG C for 1-2h to obtain refrigerant fermented milk, and drying the refrigerant fermented milk until water content of 2-5% to obtain the normal-temperature solid dairy product. The invention provides the normal-temperature solid dairy product. The normal-temperature solid dairy product has water content of 2-5%, protein content of 4.0-5.0% and fat content less than or equal to 0.45%. The normal-temperature solid dairy product just melts in the mouth after instant eating and can be preserved at a normal temperature.

The present invention discloses a manufacture technology of quick-frozen germ cookies. The manufacture technology comprises the following steps: raw materials are prepared: wheat germ, low-gluten flour, butter, powdered sugar, eggs, baking soda and salt are prepared; material blending is conducted: the following accessory materials of 29% of butter, 23% of powdered sugar and 8% of wheat germ are accurately weighed; dough kneading is conducted: the butter is naturally softened, the powdered sugar is added, the butter is beaten evenly until the butter is white, egg liquid is added, the beating continues, the low-gluten flour and wheat germ are poured together into an egg beater, and the materials are stirred evenly; shaping is conducted: 10 g of each of a small dough is weighed, the weighedsmall dough is kneaded into round balls, and a layer of the wheat germ is rolled on; quick-freezing is conducted: shaped cookies are put in -35 DEG C to be subjected to water locking for half an hour;and finished products are packaged. The present invention relates to the technical filed of food processing. The quick-frozen germ cookies are rich in dietary fibers to solve high-oil and high-sugarproblems of the cookies. The manufacture technology can also increase product nutrition, increases flavor, meets consumers' pursuit of nutritional and healthy high-quality products, and meets currentconsumer awareness.

The invention relates to the field of bean products and in particular relates to a bean product and a preparation method thereof. The bean product comprises the following components in percentage by weight: 5-15% of bean flour, 2-8% of skim milk powder, 0.05-0.3% of agar powder, 0.1-0.5% of gelatine powder, 2-8% of white granulated sugar and the balance of water. The bean product is comprehensive in nutritional ingredients; the nutritional proportions of the bean product are more suitable for meeting the requirements of the human body and the taste of the bean product is good, and the bean product tastes smooth and tender, melts in mouth, and further is prone to be absorbed by the human body and advantageous for the health of people. The invention also provides a preparation method of the bean product; the preparation method of the bean product is simple; the substances of all the raw materials are mixed evenly mixed by cooking in water so that the nutritional ingredients of all the components can be well mixed and maintained as much as possible; as a result, the obtained bean product is more tender and nutritional.

The invention discloses yoghurt melts rich in yeast beta-glucan and amino acid and a preparation method of the yoghurt melts. The raw materials of the yoghurt melts comprises the following ingredientsin parts by weight: 0.1-20 parts of skim milk powders, 0.1-20 parts of trehalose, 0.1-10 parts of whey powders, 0.1-10 parts of modified starch, 0.1-5 parts of ferment powders, 0.1-5 parts of yeast beta-glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifiers and 0.1-10 parts of acetylated starch phosphate thickeners. The preparation method comprises the following steps: weighing, mixing, preheating, homogenizing, sterilizing, cooling, inoculating, fermenting, mixing and emulsifying, congealing, traying, vacuum freeze drying, subpackaging and packaging and the like. The yoghourt melts prepared by the method have the characteristics of good taste, high stability, convenience in eating and carrying, good health-care effect andthe like, and are suitable for people of all ages such as middle-aged and elderly people, infants and the like to eat.

The invention provides a wild jujube shortcake and its processing method. The wild jujube shortcake comprises 5 parts of wild jujube powder, 2 parts of white sugar, 15 parts of red date powder and 1 part of an almond paste. The wild jujube shortcake is obtained through a unique processing technology comprising a step of milling the wild jujube and a step of mixing with the red date powder, the almond paste and the like, and has the characteristics of pure taste, instant dissolving in the mouth, and abundant nutrition.

The invention provides a making method of additive-free crisp cheese. The additive-free crisp cheese is made from the following materials of edible starch, glutinous rice flour, fresh eggs, drinking water, anchor butter, white granulated sugar, milk powder, cheese and edible salt. The crisp cheese disclosed by the invention is free from additives of preservatives and leavening agents, and is produced by a physical whisking principle and a conventional baking technology. The additive-free crisp cheese is a non-puffed food, is made by a baking technology, and does not cause excessive internal heat after being eaten; the additive-free crisp cheese has natural milk fragrance, and does not contain pigment or essence; the anchor butter is selected, and hydrogenated vegetable oil is not contained, so that diseases of cardiovascular diseases, diabetes and the like cannot be caused; the additive-free crisp cheese is fragrant, crisp and loose in mouth feel, not sweet or greasy, just melts in mouths, and is suitable for old people and young people; the additive-free crisp cheese is mellow and small in shape, and is convenient for consumers to carry and preserve; a cooling sterilization technology is adopted, and the quality guarantee period of the additive-free crisp cheese is prolonged by a physical method; and pop-top can packages are adopted, so that the additive-free crisp cheese is guaranteed not to be crushed and free from air leakage in the transportation process, and is convenient to store, and the effect of fresh keeping is achieved.

The invention discloses crispy shiitake and chocolate cookies and a production method thereof and belongs to the technical field of food processing. The production method comprises the steps that shiitake stems are used as main raw materials, vegetable oil, saccharose, refined salt, monosodium glutamate, micron five-spice powder, epsilon-polylysine hydrochloride and the like are added into the raw materials to prepare shiitake floss, then, the shiitake floss is used as a main raw material, and chocolates are added to prepare the crispy chocolate cookies. The production method of the crispy shiitake and chocolate cookies is provided, the production method is unique in technology, short in production period and low in energy consumption, and the product is high in yield, crispy, delicious, excellent in taste, good in preservation effect and capable of being preserved for one year at normal temperature.

The invention discloses a rice crust formula and a preparation method thereof. The rice crust comprises a rice crust ingredient formula and a seasoning formula, the ingredient formula comprises the following components by weight, 50 jin of flour, 5 jin of corn flour, 5 jin of black corn, 6 jin of granulated sugar, 200 g of baking powder, 180-220 g of baking soda, 2-4 jin of millet, 5-10 eggs and 5jin of water, and the seasoning formula comprises a spicy seasoning formula and a spiced seasoning formula. The preparation method comprises the following steps: preparing the raw materials accordingto the weight components; putting the prepared materials into a stirrer, uniformly stirring, adding eggs and water, uniformly stirring, and putting into a hopper; raising the temperature of the bulking machine to a set temperature, starting the main machine, and then starting discharging to start bulking; frying the puffed green body in a pot, putting the fried green body into a seasoning barrel,stirring, and packaging. The spicy rice crust and the spiced rice crust prepared by the method are uniform in thickness and relatively good in taste.

The invention discloses a beef processing method. The method comprises the following steps: (1) preserving raw material; (2) slowly thawing the raw material; (3) rolling and kneading; (4) trimming andplacing the raw material in a dish; (5) steaming; (6) pre-cooling and storing the raw material; (7) cutting the raw material into pieces; (8) dipping the raw material in a seasoning juice; (9) bagging; (10) vacuumizing; (11) carrying out secondary sterilization; (12) carrying out secondary pre-cooling; (13) freezing; and (14) packaging and carrying out metal detection. The beef processing methodhas the beneficial effects that beef products prepared by the beef processing method are free of preservatives, long in shelf life, free of loss of nutrition components, soft in taste and easy to melt; the beef processing method is especially applicable to beef with skin; the beef with the skin is more difficultly softened, but the beef skin is rich in collagen and other nutrition components; thebeef prepared by the processing method is softer, is melted in the mouth, and also retains the nutrition components of all the parts of the beef.

The invention belongs to the technical field of tea, and particularly relates to black tea and a preparation method thereof. The preparation method includes following steps: (1), respectively making fresh leaves of Yunnan Lincang camellia sinensis and common oolong variety into dry products, and mixing to obtain a black tea dried product; (2), subjecting fresh leaves of ultrahigh-aroma-type oolong variety to withering, twisting and drying processes to respectively obtain dried products, and mixing to obtain mixed tea; (3), mixing the black tea dried product prepared in the step (1), aged black tea and the mixed tea prepared in the step (2) according to a weight ratio of (0.5-1.5):(0.3-2.3):(0.1-0.5) to obtain natural-rose-aroma-type black tea; (4), storing at normal temperature for 2-3 months to obtain the black tea. The black tea prepared by the method has natural rose aroma, is lasting in aroma and brewing-resistant, tea soup is red, bright and transparent and is light amber-deep amber, and the black tea is mellow and smooth in taste, melts in your mouth and is quick in turning from bitterness to sweetness.

The invention discloses a sweet steamed egg containing contents and a preparation method of the sweet steamed egg. According to the product, eggs and milk are taken as main raw materials and are assisted by other healthy ingredients, and then a mixture is prepared into a thermosetting seasoning egg product by adopting a traditional steaming mode; by taking water holding capacity and sensory indexes as evaluation criteria, a stable product system is formed, the problem of water separating in the preservation process is prevented or retarded, and the shelf life is prolonged. Steaming and forming procedure and sterilizing link are simultaneously performed in the production process at the same time, and the mouthfeel is fresh and tender. According to the sweet steamed egg disclosed by the invention, nutrition and texture of the product are jointly optimized in the aspect of a formula and a process; produced steamed egg has the advantages of bright color, uniform texture, smooth taste, mellow and normal aroma and unique flavor.

The invention relates to the technical field of rice cake production, and specifically relates to pre-mixing powder for making rice cakes. The pre-mixing powder includes 70% of Australian standard white wheat flour, 30% of rice flour and a modifying agent; and the modifying agent consists of 1500 ppm of glyceryl monostearate, 1500 ppm of calcium stearoyl lactylate and 10 ppm of neutral protease. The beneficial effects of the pre-mixing powder are as follows: through the selection of dedicated wheat flour and rice flour and specific modifying agent, adjustment on the pre-mixing powder can be realized, so that the rice cake is soft and fine in taste and just melted in the mouth, and the rice is strong in fragrance; and through the rotation cooperation of the inside and outside of a rotary stirring drum, full mixing of raw material powder can be realized, so that non-uniform mixing can be avoided, therefore, the prepared rice cakes can be uniform in texture and excellent in taste.