72results about How to "Play a role in color protection" patented technology

The invention discloses a processing method of canned tunas. Compared with the generally processed canned tunas, the invention has the advantages that cheap tunas such as frigate mackerels and the like are used as raw materials, and aiming at the inherent defects of sour taste, dark color, easy browning and the like of frigate mackerel tunas, the invention provides two solutions correspondingly in the processing method, wherein one solution is color protection treatment, namely a brine soaking method is used for removing partial blood water and soluble protein in tuna bodies by adding citric acid and vitamin C into brine to perform the function of color protection; and the other solution is to add the soup of the invention into the canned tuna meat after the raw materials are processed and cooked to perform the functions of preventing the tuna meat from being oxidized, preventing the tuna meat from browning and improving the taste of the tuna meat, wherein the soup comprises salt, monosodium glutamate, sodium pyrophosphate, sodium tripolyphosphate, citric acid and vitamin C. The invention overcomes the inherent defects of cheap tunas, can be used for processing the cheap tunas used as can raw materials into the canned tunas, and improves the economic benefit and the development prospect of the products.

The invention discloses a fermentative crispy pickled pepper and an application of the fermentative crispy pickled pepper in a seasoning packet of instant noodles. The fermentative crispy pickled pepper is prepared by the steps of with a fresh pepper as a raw material, fermenting the fresh pepper by virtue of brine rich in lactic acid bacteria, and adding a crisp-keeping agent compounded by alkaline calcium salt and citric acid and a composite antioxidant compounded by tea powder, curcuma powder, sodium ascorbate and the citric acid; with the fresh pepper, the crisp-keeping agent and the composite antioxidant act as the raw materials, directly carrying out vacuum packaging, pasteuring, air drying and cooling to prepare the fermentative crispy pickled pepper. With the adoption of the fermentative crispy pickled pepper, the fermentative crispy pickled pepper is prepared by virtue of a segmented temperature controlling heating technology; flavor compounds of the fermentative crispy pickled pepper can be completely kept by using an embedding and granulation technology, and a fermentative crispy pickled pepper powder packet is prepared; the preparation method is simple and is safe to operate; in addition, in the fermentative crispy pickled pepper seasoning packet of the instant noodles, the pepper is brilliant yellow, is good incrisp feeling, is good in fermentation fragrance and taste, is unique in flavor when being applied in the seasoning packet of the instant noodles, is good in taste and is longer in shelf life.

The invention discloses red-pulp dragon fruit and white-pulp dragon fruit compound fruit wine. The fruit wine is made by taking red-pulp dragon fruits and white-pulp dragon fruits as raw materials, the two kinds of fruit juice are mixed to present a ruby red color, the added sodium metabisulfite and citric acid can achieve the color protecting effect, and tartaric acid and citric acid produced in the alcoholic fermentation process also have the protective effect on pigment, so that the dragon fruit wine finally presents a bright ruby red color and can be preserved for a long time (12 months) without fading. Any other kind of fruits is not introduced into the compound dragon fruit wine, so that the dragon fruit wine remains peculiar aroma of the dragon fruits. Therefore, the dragon fruit wine made by the method is bright and transparent in color, full in wine body, typical in fruit aroma, strong in wine fragrance, sour-sweet and palatable, mellow and odor-free. The making cost is reduced, the problem that economic losses are brought by poor sales of the white-pulp dragon fruits can be solved, and the additional value of the dragon fruits is greatly improved. Therefore, the compound dragon fruit wine has wide application prospects and promotes the development of the fermented food industry and fruit wine industry.

The invention provides a preparation method for a shine skin papaya juice beverage. The unpleasant tastes, such as, sour, astringent and bitter, of the shine skin papaya juice can be overcome through the key physicochemical processes of color-protecting, de-astringent, enzymolysis, and the like. In the whole process, any flavor raw materials, such as, juice and tea, are not added; the unique flavor of the papaya juice is extremely reflected; and the prepared shine skin papaya juice beverage is unique in formula and flavor.

The invention discloses a method for repairing and processing an old rattan chair. The method is characterized by comprising the steps of (1) cleaning and polishing the old rattan chair, specifically, polishing the old rattan chair by using 40-mesh abrasive paper and 80-mesh abrasive paper and cleaning the old rattan chair by using a sodium chloride solution; (2) carrying out ammoniation treatment, specifically, putting the polished rattan chair into a vacuum cabinet, introducing ammonia gas and carrying out ammoniation treatment; (3) soaking the rattan chair, specifically, immersing the ammoniated rattan chair into impregnation liquid and carrying out vacuum impregnation by using a magnetizing and pressurizing method; (4) carrying out antibacterial treatment, specifically, immersing the impregnated rattan chair into antibacterial liquid at a constant temperature, alternately using 24kHz ultrasonic waves and 35 kHz ultrasonic waves for impregnation cooking treatment, carrying out cooking repeatedly and carrying out drying for 3-4 times; (5) drying the rattan chair, specifically, placing the antibacterial rattan chair at the temperature of 75-78 DEG C and the temperature of 46-52 DEG C for baking; and (6) carrying out dyeing, specifically, stirring wood wax oil, ethanol and dye at a high speed and then spraying and drying the rattan chair.

The invention discloses a processing method of bamboo shoots. The processing method comprises the following steps of 1 material preparing, wherein fresh bamboo shoots are selected and washed to remove impurities; 2 blanching, wherein the bamboo shoots of which the impurities are removed are placed in 85-100-DEG C water to be blanched for 12-20 min; 3 leaching, wherein the bamboo shoots are cooled, bamboo shoot shells and bamboo shoot bases are removed, and then the bamboo shoots are washed and leached; 4 penetrating treating, wherein the bamboo shoots treated through the step 3 are put into composite penetrating fluid to be subjected to penetrating dewatering treatment and then taken out to be washed and leached; 5 vacuum drying, wherein the bamboo shoots treated through the step 4 are subjected to vacuum drying to obtain bamboo shoot products with the water content of 10%-20%; 6 packaging, wherein sterile vacuum packaging is adopted. According to the processing method, the bamboo shoots are processed through a technique combining penetrating dewatering predrying with vacuum drying, therefore, the phenomenon that tissue structures of the bamboo shoots are destroyed in the processing process can be reduced, and then the original qualities such as color and luster, flavor, texture and nutrition of the bamboo shoots can be kept to the maximum extent after the dried bamboo shoots are rehydrated.

The invention discloses a dandelion apple cider vinegar and a preparation method thereof, and belongs to the technical field of biological engineering; the dandelion apple cider vinegar is prepared through the following steps: using preserved apple processing by-product as a raw material, fermenting to obtain the apple cider vinegar, mixing the apple cider vinegar with the dandelion in the volume ratio of the apple cider vinegar to dandelion juice of 10-15: 3-5, adding honey and white granulated sugar to prepare the dandelion apple cider vinegar, wherein the honey occupies 4%-8% of the total mass of the dandelion apple cider vinegar, and the white granulated sugar occupies 6%-10% of the total mass of the dandelion apple cider vinegar; the preparation method comprises the following steps: preparing the dandelion juice, fermenting and preparing the apple fruit wine, fermenting and preparing the apple cider vinegar, blending, filtering, sterilizing and filling. The apple waste and waste sugar liquor produced in the preserved apple processing are used for fermenting to prepare the apple cider vinegar, the waste is turned into the wealth, the cost is lowered, the resource is saved, and environment pollution is reduced. The dandelion apple cider vinegar disclosed by the invention contains multivitamin, minerals, flavonoid active substance and other nutritional substances, and has the obvious effects of being antioxidative, bacteriostatic, and capable of reducing blood fat and reducing blood sugar.

The invention provides a preparation method of a shine skin papaya composite fruit juice beverage. The preparation method has the advantages that the unpleasant tastes of the shine skin papaya per se, such as sourness, acerbity and bitterness, are overcome by key physical-chemical methods of color protection, acerbity removal and enzymolysis; by adding fruit and vegetable juice into the shine skin papaya juice, the flavor is particular, the mouth feel is diversified, and the shine skin papaya composite fruit juice beverage is suitable for sub-health populations who engage in intelligence activities for a long time.

The present invention provides pandan leaf freeze-dried powder and a preparation process thereof. The preparation process comprises the following steps: S1, washing and cutting up fresh pandan leaves, putting the cut-up pandan leaves into a pretreatment solution to be soaked, and then taking out the pandan leaves, wherein thepretreatment solutioncontains citric acid and vitamin C; S2, adding the pretreated pandan leaves to an ethanol solution, and then adding chitosan and thraustochytrium limacinum powder, wherein the mass ratio of the ethanol solution to the chitosan to the fresh pandan leaves to the thraustochytrium limacinum to the fresh pandan leaves is (1.2-1.8): (0.1-0.2): (0.03-0.05): 1; and carrying out low-temperature fermentation at the temperature of subzero 10 DEG C to subzero 5 DEG C to obtain fermentation liquor; S3, adding cellulase, protease and pectinase to the fermentation liquor; carrying out ultrasonic pretreatment at 200-300 W, carrying out enzymolysis at 35-40 DEG C to obtain an enzymatic hydrolysate, and carrying out filtering and centrifuging to obtain a centrifugate; and S4, concentrating the centrifugate, performing freeze-drying at-20 to-15 DEG C, and then performing freeze-drying at-30 to-25 DEG C to obtain the product. The prepared pandan leaf freeze-dried powder is high in quality and high in stability.

The present invention discloses a mung bean juice and a mung bean tea beverage and the production method. Mung beans are cleaned, and 0.05percent-0.1percent isoascorbate aqueous solution, the weight of which is 40-50 times of the mung beans, is added to the mung beans. The mung beans are immersed in the solution of 75-85 Celsius degrees for 30 minutes. And first water extract is obtained after filtration. Then, water is added in bean dregs, the weight of which is 20-30 times of the bean dregs. And 0.05percent-0.1percent isoascorbate and 0.1percent-0.2percent sodium citrates are added in the bean dregs solution. Then, the bean dregs solution is heated and boiled for 8-20 minutes. Secondary water extract is obtained after filtration. The first water extract and the secondary water extract are combined and the mung bean juice is obtained. The content of soluble solid is 0.1percent-0.2percent. The obtained mung bean juice can be further made into the mung bean tea beverage. The mung bean tea beverage of the present invention has the effects of heat cleaning, detoxification, summer-heat elimination and thirst quench and can be stored at 18 Celsius degrees below zero, 4 Celsius degrees and 38 Celsius degrees for three months without sedimentation.

The invention relates to wasabi sauce. The wasabi sauce comprises the following components in parts by weight: 50 to 70 parts of wasabi, 1 to 10 parts of thickening agent, 1 to 20 parts of flavor enhancer, 1 to 10 parts of flavoring agent, 1 to 10 parts of unsaturated fatty acid, and 1 to 20 parts of water. The invention also discloses a preparation method of the wasabi sauce. The wasabi sauce iscahracterized by adding the compound thickening agent formed by combining propylene glycol alginate and sodium alginate as well as unsaturated fatty acid, all components are synergistic, so that the original color and original taste of the wasabi sauce can be maintained.

The invention discloses olive sunflower seeds tonifying the lungs and the stomach. The olive sunflower seeds are prepared from, by weight, 190-200 parts of the sunflower seeds, 6-7 parts of radix glycyrrhizae, 10-12 parts of maltose, 18-20 parts of pigskin, 3-4 parts of folium mori, 40-45 parts of olive, 18-22 parts of semen nelumbinis, 5-7 parts of white granulated sugar, 5-7 parts of salt, a small amount of citric acid and tartaric acid and a proper amount of water. According to the sunflower seeds, many types of auxiliary materials such as the pigskin, the olive and the sunflower seeds are mixed in the preparation process, the improved process promotes entering of fragrant matter and nutritious matter, and various nutritious elements are contained; besides, inoxidizability of the sunflower seeds is improved, overall quality of the sunflower seeds is improved, the health maintenance and heath care effects are good after the sunflower seeds are eaten for a long time, the lungs and the stomach can be benefited, and the sunflower seeds help produce saliva and quench thirst.

The invention discloses a technical scheme for the gas-conditioned preservation of lichees, in particular to a method for preserving lichees in gas-conditioned packages, which includes the following steps: (1) after picking, lichees without diseases and pests, which are uniform in size and the maturity of which is 80 to 90 percent, are chosen; (2) after being washed with ice water, the lichees are immersed in the solution of citric acid and sodium chloride with certain concentration, and are dried by cold wind; (3) a proportional gas mixer is used for mixing gases; (4) the lichees are packaged in gas-conditioned high-resistance nylon vacuum bags, and are refrigerated under the temperature of 4 DEG C plus or minus 1 DEG C after being packaged; (5) CO2, O2 and N2 are adopted as the gases charged into the gas-conditioned packages, CO2 is 5 percent, O2 is 5 percent, and N2 is 90 percent. The ratio of the volume (L) value of the gases charged into the packages to the weight (kg) value of the lichees is 3:1 to 2:1. Under the condition of 4 DEG C plus or minus 1 DEG C, the method can prolong the preservation period of lichees with commodity value to more than 40 days.

The invention discloses spleen-tonifying liver-warming black rice mixed sunflower seeds. The spleen-tonifying liver-warming black rice mixed sunflower seeds are made from, by weight, 190-200 parts of sunflower seeds, 6-7 parts of licorice roots, 10-12 parts of maltose, 8-9 parts of ginger pieces, 19-22 parts of black rice, 8-10 parts of pomegranate seed powder, 25-28 parts of cucumbers, 5-7 parts of white granulated sugar, 5-7 parts of salt, a little amount of citric acid, a little amount of tartaric acid and a proper amount of water. The black rice, the pomegranate seed powder, the cucumbers and other auxiliary materials are mixed in the making process of the sunflower seeds, and the improved process promotes absorption of aroma and nutrients and makes the special aroma of the sunflower seeds mixed with the aroma of the black rice. In addition, the oxidation resistance of the sunflower seeds is further improved, and the sunflower seeds have a high nutritional value and have spleen-tonifying liver-warming effects after long-term eating.

The invention discloses anti-senile sunflower seeds prepared from liquor and purple sweet potatoes. The sunflower seeds are prepared from, by weight, 190-200 parts of sunflower seeds, 6-7 parts of licorice roots, 10-12 parts of maltose, 10-13 parts of sorghum liquor, 2-3 parts of cicada slough, 20-23 parts of black brin, 34-36 parts of purple sweet potatoes, 5-7 parts of white granulated sugar, 5-7 parts of salt, a small amount of citric acid, a small amount of tartaric acid and an appropriate amount of water. In the preparation process of the sunflower seeds, various auxiliaries such as the sorghum liquor, cicada slough, purple sweet potatoes and the like are added, and absorption of fragrance and nutrient substances is promoted by means of the improved processing technology; in addition, oxidation resistance of the sunflower seeds is improved, the overall quality of the sunflower seeds is improved, the quality guarantee period of the sunflower seeds is prolonged, the nutritional value is high, a certain health-care effect is achieved, fatigue resistance and senescence resistance can be achieved, and body immunity can be enhanced.

The invention discloses a preparation technology for Guanxi honey pomelo pulp beverage. The preparation technology comprises the following steps: raw material selection, cleaning and peeling, pericarp removing, pre-boiling, color protection, hardening, tinning, air exhausting and sealing, sterilization and cooling, and normal temperature storage. The Guanxi honey pomelo pulp beverage prepared by employing the preparation technology for the Guanxi honey pomelo pulp beverage is extremely excellent in mouthfeel and completely keeps the original flavor of Guanxi honey pomelo. By preparing the pulp beverage from Guanxi honey pomelo, market supply and demand are adjusted, the added value of Guanxi honey pomelo is improved, and an effective solution approach is provided for processing and utilization of Guanxi honey pomelo fruit source, also the beverage market is enriched, a new economic growth point is formed, and the agricultural product processing technology development is actively promoted.

The invention discloses a preparation method of whole pomegranate seed powder. Peeled mature pomegranate fruits are processed into the whole pomegranate seed powder through the steps of carefully selecting pomegranate fruits as raw materials, performing color protection on whole pomegranate seeds, mashing the whole pomegranate seeds after the color protection so as to obtain pomegranate fruit paste, quenching and tempering the pomegranate fruit paste, and spraying and drying the quenched and tempered pomegranate fruit paste. The whole pomegranate seed powder prepared by the preparation method disclosed by the invention is rich in nutrition, high in retention rate of bioactive components, good in reconstituability, short in rehydration time, and favorable of storage and transportation; besides, the shelf life of the whole pomegranate seed powder can be prolonged; the defects of large loss of active components and low utilization rate of raw materials existing in the fruit powder which is prepared by spraying and drying fresh pomegranate juice or concentrated juice thereof are overcome, and a new way for processing and utilizing pomegranates is developed.

The invention discloses milky body fluid production promoting and intestine moistening sunflower seeds. The milky body fluid producing and intestine moistening sunflower seeds are prepared from, by weight, 190-200 parts of sunflower seeds, 6-7 parts of licorice roots, 10-12 parts of maltose, 2-3 parts of all-grass of phyllanthus matsumurae hayata, 70-78 parts of pure milk, 20-23 parts of baby Chinese cabbages, 20-24 parts of corn grains, 5-7 parts of white granulated sugar, 5-7 parts of salt, a little amount of citric acid and tartaric acid and an appropriate amount of water. According to the sunflower seeds, multiple auxiliary materials such as the pure milk, all-grass of phyllanthus matsumurae hayata and the corn grains are mixed in the preparation process, absorption to aroma and nutritional substances is promoted through an improved technology, and therefore the special aroma of the sunflower seeds is mixed with the aroma of the milk and the corn; in addition, the antioxidant property of the sunflower seeds is improved, the nutrient value is high, and the sunflower seeds can promote body fluid production, moisten the intestines and benefit the lung and the stomach.

The invention relates to a sauce production technology and in particular relates to a production method of rose flower jam. The production method comprises the following steps: A: mixing paper mulberry bark and dried tangerine peel; adding water and boiling; filtering to obtain peel liquid; B: mixing and pulping aloes, okras and fiddleheads and filtering; putting obtained slurry into a pot and boiling with small fire to prepare paste for later use; C: taking rose flower petals and drying through hot air; then carrying out ultramicro-pulverization to prepare rose flower pulp; adding a complex enzyme and carrying out low-temperature enzymolysis; then adding compound fermentation bacteria and carrying out low-temperature fermentation; then adding a fresh-keeping agent to prepare fermented rose flower pulp; D: taking brown sugar and boiling to obtain syrup; adding 60 percent of the syrup into the peel liquid and uniformly mixing; putting a mixture into a fermentation container as a substrate; sequentially adding the fermented rose flower pulp and the residual syrup; then adding a product obtained by step B as a surface layer matter and naturally fermenting. The rose flower jam producedby the production method has good damp-proof performance; a technology is simple and a production period is shortened; the color, aroma and anthocyanin activity of the rose flowers are kept to the greatest extent.

The invention discloses a processing method of tea-flavored candied jujubes. The processing method is characterized by comprising the following aspects of (1) removing kernels: immersing selected jujubes into a sodium hypochlorite solution, performing soaking, fishing out the soaked jujubes, draining the fished-out jujubes, putting the drained jujubes under an ultraviolet lamp, performing illumination for sterilization, and removing the kernels; (2) performing softening: immersing the jujubes after kernel removal into color protection fluid, and performing softening treatment; (3) performing maceration: immersing the softened jujubes into macerating fluid, performing maceration, and performing ultrasonic oscillation; (4) performing low-temperature fermentation: adding the maceration fluidand a mixed bacterium agent to coconut juice, and performing low-temperature fermentation under the environment of 14-16 DEG C; (5) performing sugaring: adding water and prepared raw materials into apot, performing heating until the materials in the pot melt, pouring the fermented jujubes into the pot, performing cooking, then conveying the jujubes and sugaring fluid into a pressure cooker, and performing sugaring treatment; and (6) performing baking: baking the sugared jujubes, and performing constant-temperature standing.

The invention discloses an anti-fatigue blueberry concentrated beverage. The anti-fatigue blueberry concentrated beverage is processed from components such as blueberries, ginseng leaves, blueberry leaves and grapes. A processing method of the anti-fatigue blueberry concentrated beverage comprises the following steps: (1) preparation of a nutrient : firstly airtightly soaking the ginseng leaves, the blueberry leaves, boxthorn leaves and black nightshade leaves in absolute ethanol and stir-frying, and then carrying out fermentation and cooking treatment; (2) pretreatment: immersing the blueberries and the grapes in saline water for washing, then soaking the blueberries and the grapes by using a sodium selenite liquid, and heating and preserving heat; (3) preparation of concentrated juice: beating and grinding the pretreated blueberries and grapes, and carrying out enzymatic hydrolysis and high-pressure cooking; (4) clarification treatment: mixing the concentrated juice and the nutrientliquid for low-temperature freezing, then heating up, and adding pectinase for ultrasonic oscillation; (5) high-pressure homogenization: pouring primarily prepared juice into a homogenizing barrel andadding calcium gluconate and honey for high-pressure stirring and homogenization; and (6) sterilization and packaging: subjecting the homogenized juice ultraviolet sterilization and then filling to prepare an anti-fatigue cranberry beverage.

The invention discloses a chayote compound fish ball. The chayote compound fish ball is prepared from, by weight, 40-50 parts of fish meat, 20-30 parts of chayote, 10-20 parts of great cat-tail, 10-20 parts of sweet wormwood herb, 3-5 parts of Yuhua tea leaves, 3-5 parts of walnut powder, 3-5 parts of corn starch, 5-8 parts of glutinous rice flour, 2-3 parts of scallion, ginger and garlic powder, 3-5 parts of edible salt, 5-10 parts of soybean oil, 3-5 parts of egg white and 5-10 parts of purified water. The preparation method comprises the steps of preparation of chayote slices, great cat-tail slices, a Yuhua tea extracting solution, india wormwood herb balls, minced fish and compound minced fish and fish ball molding. The compound fish ball is a high-quality green and safe fish ball with good elasticity, chewiness, color and lustre, aroma, nutrition and the like.

The present invention discloses red date blood tonifying and mind smoothing sunflower seeds. The red date blood tonifying and mind smoothing sunflower seeds are prepared from the following raw materials in parts by weight: 190-200 parts of sunflower seeds, 6-7 parts of liquorice, 10-12 parts of maltose, 5-6 parts of rice vinegar, 18-20 parts of buckwheat, 2-3 parts of rosemary, 30-34 parts of red dates, 5-7 parts of white granulated sugar, 5-7 parts of salt, a small amount of citric acids and tartaric acids, and an appropriate amount of water. In the preparation process of the sunflower seeds, the various accessory materials of the buckwheat, rosemary, red dates, etc. are mixed. The improved processing technology promotes the absorptions aroma and nutrient substances, so that the special aroma of the sunflower seeds mixes the fragrances of the red dates and rosemary, and the sunflower seeds are unique in tastes. In addition, the preparation method further improves the anti-oxidation ability and the whole quality and shelf life of the sunflower seeds. A long term consumption of the sunflower seeds can tonify blood and smooth minds.

The invention relates to a manufacturing method of dried pteridium aquilinum. The manufacturing method comprises the following steps: selecting and harvesting fist-holding-shaped pteridium aquilinum with small folded pinniform leaves in good time, immediately soaking the selected and harvested pteridium aquilinum in an ascorbic acid solution, according to the weight percentage, uniformly mixing and boiling 99.665% of beer, 0.23% of citric acid, 0.08% of xanthan gum and 0.025% of BHA, purifying the pteridium aquilinum and cutting the root of the purified pteridium aquilinum, boiling the pteridium aquilinum in the boiled mixture, after boiling, rapidly removing water from the pteridium aquilinum, uniformly spreading table salt and edible baking soda on the surface of the pteridium aquilinum, kneading the pteridium aquilinum while the pteridium aquilinum is hot, after kneading, spreading out and airing the pteridium aquilinum, during the spreading and airing process, spreading out and kneading the pteridium aquilinum once every three days, when the water content of the pteridium aquilinum being as low as 18-20%, putting the pteridium aquilinum in an oven, and drying the pteridium aquilinum at 30-35 DEG C until that the water content is lower than 10%. With adoption of the manufacturing method, the finished dried pteridium aquilinum is dark brown, glossy, dry, elastic and excellent in swelling property and does not contain impurity; the leaf surface of the pteridium aquilinum is curly and wrinkled.

The invention discloses coconut juice sunflower seeds for tonifying qi and relieving rheumatic pains. The coconut juice sunflower seeds are prepared from, by weight, 190-200 parts of the sunflower seeds, 6-7 parts of radix glycyrrhizae, 10-12 parts of malt sugar, 2-3 parts of flowers of tungoiltree, 30-34 parts of coconut juice, 19-22 parts of peanut buds, 30-34 parts of cashew kernels, 5-7 parts of white granulated sugar, 5-7 parts of salt, a small amount of citric acid and tartaric acid and a proper amount of water. In the preparation process of the sunflower seeds, multiple auxiliaries such as the coconut juice, the peanut buds and the cashew kernels are mixed, an improved process promotes entrance of fragrant matter and absorption of nutritious substances, besides, inoxidizability of the coconut juice sunflower seeds is improved, the overall quality of the sunflower seeds is improved, the shelf life of the sunflower seeds is prolonged, nutritious value is high, and the coconut juice sunflower seeds have certain health care efficacy and can tonify qi, relieve rheumatic pains, tonify deficiency and strengthen the body.

The invention relates to a method for producing a rose vinegar drink. The method comprises the following steps that (1) flower bases and flower pistils of picked fresh organic edible roses are removed, and only petals are reserved for standby application; (2) a superior white rice vinegar stock solution and polycrystal rock candy are selected, 0.8-1.1 parts of the rose petals are poured into 4-6 parts of the white rice vinegar stock solution by weight, 2.5-3.5 parts of the rock candy is added by weight, and after seeping, brewing and soaking are performed for 20-25 days, all nutrient substances of the roses are completely separated out and brewed into the vinegar; (3) after the rose petals are completely whitened, the petals are filtered out several times, rose residues are coarsely filtered, and liquid is finely filtered to prepare the high-concentration and pure raw juice of the rose vinegar drink; (4) the raw juice of the rose vinegar drink and purified water are diluted according to a weight ratio of (0.8-1.1): (9.5-11.5), after dilution is completed, 0.2-0.4% of white sugar, 0.1-0.3% of salt, 0.03-0.05% a food preservative and 0.1-0.3% of citric acid are added by weight, uniform mixing is carried out, and the rose vinegar drink is obtained. The rose vinegar drink is light rosy liquid, has light vinegar scent and rose scent, is palatably sweet and sour, has distinct rose fragrance, is rich in flavor, and has a long aftertaste.

The invention relates to convenient edible-fungus soup with efficacies of relaxing tendons and activating collaterals, and a preparation method of the convenient edible-fungus soup, and belongs to the technical field of food processing. The convenient edible-fungus soup is prepared through the compounding of the following raw materials in parts by weight: 400-450 parts of oyster mushrooms, 60-100 parts of needle mushrooms, 60-100 parts of pleurotus eryngii, 60-100 parts of agaricus bisporus, 60-100 parts of pleurotus nebrodensis, 60-100 parts of white beech mushrooms, 6-10 parts of cordyceps militaris, 60-80 parts of spinach and 80-100 parts of carrots. The convenient edible-fungus soup disclosed by the invention contains over 80% of edible fungi, is rich in nutrition and pure in mouth feel, and has the efficacies of relaxing tendons and activating collaterals, and strengthening immunity of human bodies; an appropriate amount of traditional Chinese medicine liquid is added to the convenient edible-fungus soup , so that the nutritional value of the convenient edible-fungus soup is increased; besides, the liquid of the convenient soup can uniformly disperse after being rewatered, and is good in dispersion stability, so that consumers can obtain high-quality nutrient substances, the dietary structures of the consumers can be regulated, and the dietary quality of the consumers can be improved.

The invention belongs to the technical field of preservation of fruits and vegetables, and particularly relates to a production method of instant rice cakes. The production method comprises the following steps: adding ursolic acid, saponin, xylose and linolenic acid to glutinous rice flour to be mixed uniformly; adding water and feeding into a dough mixer; rolling into a ball; placing at room temperature for 30-35 min to obtain a glutinous rice ball; feeding the glutinous rice ball into a tank; feeding pure oxygen into the tank; maintaining a pressure in the tank in a range of 2-2.6 MPa; maintaining the pressure for 14-16 min; feeding the glutinous rice ball into steam for steaming; and slicing and packaging in vacuum to obtain the instant rice cakes. The instant rice cakes produced by the invention can keep appearance, color, smell and taste at a relatively high level for a relatively long time.

The invention discloses coconut meat body-strengthening fermentation type rose dreg composite jam which is prepared from the following raw materials in parts by weight: 150-160 parts of rose dregs, 90-100 parts of cherries, 5-6 parts of winter bamboo shoots, 7-8 parts of coconut meat, 10-15 parts of needle mushroom pulp, 1-2 parts of siraitia grosvenorii flowers, 2-4 parts of fructus corni, 2-3 parts of radix salviae miltiorrhizae, 6-8 parts of yeast, 35-40 parts of white granulated sugar, a proper amount of pectin, a proper amount of agar, a proper amount of lemon juice and a proper amount of water. The syrup is gradually added into the fermented juice so as to effectively prevent the syrup from being gelatinized; according to the invention, the rose dregs and the cherries are used as main materials, the radix salviae miltiorrhizae and other Chinese herbal medicine components are added, so that the composite jam has the effects of clearing away heart-fire, relieving restlessness, nourishing blood and tranquilization; in addition, the used auxiliary materials such as the coconut meat and the like have the functions of strengthening the body, tonifying deficiency and tonifying qi.