35results about How to "Preserve nutrition and health ingredients" patented technology

The invention provides a method for preparing a roxburgh rose vinegar beverage. The method comprises steps of treating raw materials, adding pectinase, adjusting total sugar degree, inoculating pre-activated alcohol active dry yeast for alcohol fermentation, inoculating pre-activated acetic acid bacteria suspension for acetic acid fermentation, and clarifying, removing acerbity and filtering by gelatin-tannic acid method. Compared with the prior art, the invention develops a new roxburgh rose product, namely roxburgh rose vinegar beverage. Compared with the other table vinegar, the roxburgh rose vinegar beverage has richer nutrition, mellow taste, intense flavor and unique efficiency, is tasty and refreshing, and has the functions of relaxing blood vessels and reducing blood lipid. By adopting the gelatin-tannic acid method, the acerbity taste of the roxburgh rose is completely removed, the taste of the roxburgh rose is changed, the interest of the people in eating the roxburgh rose is improved, and the functions of the roxburgh rose such as beautifying and skin maintaining, and nourishing and building health are fully developed. The product can be stored for 18 months at room temperature while maintaining nutritious and health-care ingredients of the roxburgh rose very well.

The invention discloses a method for brewing a sticky rice-purple sweet potato wine. The method comprises the following steps of: mixing purple sweet potato and sticky rice both steamed and cooked previously together in a weight ratio of (8-12): 1, adding yeast accounting for 0.01%-1% of the weight of the mixture, fermenting for 1-3 days at temperature in the range from 30 to 35 DEG C at first, and then continuing fermenting for 1-3 months at the temperature in the range from 15 to 25 DEG C; and finally, filtering and distilling the fermentation liquor, thereby obtaining the purple sweet potato wine. The purple sweet potato wine prepared by the method provided by the invention is mellow in vinosity, aromatic in smell, mild in taste without later effect, high in nutritional ingredients and also capable of promoting blood circulation and retarding cholesterol.

The invention provides a konjac tofu producing method. The konjac tofu producing method comprises the following steps: taking fresh konjac, peeling off, and steaming the konjac well in a steamer; adding water into soybeans for soaking the soybeans for 5-10 hours, pulping, filtering, and dissolving edible alkali into filtrate; putting the well-steamed konjac into a pulping machine, repeatedly pulping twice, naturally standing pulped konjac pulp, and pouring the konjac pulp into a shaping box; and cutting the konjac pulp into blocks with proper sizes, and immersing and cooking the blocks for 1 hour at a water temperature of 80-90DEG C to obtain finished konjac tofu. By the konjac tofu producing method, konjac starch and soybean starch can be fused sufficiently; nutritional health-care components of the konjac and the soybeans can be kept to the maximum extent; and the konjac tofu is more rich in protein content, contains eight amino acids necessary to a human body at a proportion close to the need of the human body, and is relatively high in nutritional value, pure in taste and free of bitterness.

The invention provides a producing method of dried giant salamander meat and a dried giant salamander meat product, and belongs to the field of food processing. The producing method comprises the steps of soaking sliced giant salamander meat in saline solution for deodorization, rinsing, adding condiments and a starch solution, steaming to be medium well, baking till water content is approximately 50%, frying with edible oil till the water content is less than 5%, centrifuging, deoiling, immersing into sauce for soaking for 10-15s, placing in a draught drying oven, and baking to be crisp at 100 DEG C. The dried giant salamander meat product produced with the method reserves nutritional and health-care components of giant salamander to the greatest extent, and has the characteristics of nutrient enrichment, convenience in eating, crisp taste and the like.

The invention discloses a high-dietary-fiber bran and red jujube probiotics chewing tablet. The chewing tablet is prepared by pelleting, low-temperature drying, size stabilizing and tabletting of bran and red jujube fermented grain powder, a flavoring agent, a coagulator and a lubricant, wheat bran powder rich in dietary fiber and red jujube mud with full function and high sugar content are taken as raw materials, lactobacillus plantarum and leuconostoc mesenteroides subjected to domestication expanding culture are taken as leavening agents, and the chewing tablet is made through solid state fermentation, vacuum freeze drying and high-speed crushing. The high-dietary-fiber bran and red jujube probiotics chewing tablet has the advantages of easy obtain of the materials, low cost, few addition of supplementary materials, palatable flavor, high dietary fiber content and rich nutrient and intestinal probiotics of the lactobacillus plantarum and leuconostoc mesenteroides, and combined colony count is maintained at 8X107cfu / g above level within the product warranty period; the chewing tablet having good conditioning and healthcare functions on human constipation is a good healthcare food and can be chewed and eaten directly.

The invention relates to the technical fields of microbial fermentation and bioconversion of traditional Chinese medicines, in particular to a radix puerariae extract and a preparation method thereof, as well as radix puerariae yoghourt and a preparation method thereof. The radix puerariae extract provided by the invention is mainly prepared from radix puerariae by a heating water-extraction method, and the radix puerariae yoghourt is mainly prepared by mixing the radix puerariae extract with fresh milk, cane sugar and complex zymophyte. According to the radix puerariae extract and the radix puerariae yoghourt provided by the invention, the nutrients of the radix puerariae extract and the nutrients of the fresh milk are complementary, so that the nutrient value of conventional yoghourt is increased, the health-care function of the active components of the radix puerariae is also complemented, the radix puerariae extract and the radix puerariae yoghourt have the effects of promoting the production of body fluid to relieve thirst, reducing blood sugar and blood lipid, and besides, can increase the effect of the yoghourt for dissipating the effects of alcohol, the damage of drugs to human bodies is reduced, the effect of dissipating the effects of alcohol is better, and the discomfort feeling caused by drunkenness of people can be relieved.

The invention discloses an okra lactobacillus fermented beverage and belongs to the technical field of agricultural product processing. The method comprises juicing okra pods, performing lactobacillus fermentation on the juice, and sterilizing the fermented juice to obtain the okra lactobacillus beverage. According to the okra lactobacillus fermented beverage, by means of flavor content analysis of a GC-MS (gas chromatography-mass spectrometer) and sensory evaluation, lactobacillus stains applicable to lactobacillus fermentation of the okra juice. The okra lactobacillus fermented beverage abandons the defects of low lactose durability, high cholesterol content, high dairy allergen content and the like of traditional lactobacillus fermented dairy products and has the advantages of being rich in vitamins, trace elements and dietary fiber and oxidation-resistant, thereby having a wide market prospect.

The invention discloses barley-malt-containing purple sweet potato wine and a preparation method thereof. A fermentation material containing purple sweet potatoes as a main raw material is obtained through fermentation after liquefaction with alpha-amylase in barley malt, protease enzymolysis and saccharification with beta-amylase, wherein the alcohol by volume of the purple sweet potato wine is 10%-12%, and the anthocyanin content is 730-805 mg / L; the barley-malt-containing purple sweet potato wine is prepared after two times of fermentation, has high vinosity as well as aromatic and mellow flavor, is mild without a delayed effect after taking, reserves original nutrition and health care components of the purple sweet potatoes and the barley malt and has the effects of anti-oxidation, anti-tumor, blood circulation promotion, cholesterol delaying and the like; a brewing method of the wine is simple, raw materials are widely sourced, the production cost is low, and the market prospect is broad.

The invention relates to the technical field of food processing, and discloses a radix puerariae-red bean compound sheep soup product and a preparation method thereof. The preparation method comprises the following steps: performing subcritical fluid extraction on radix puerariae to prepare a radix puerariae flavonoid extract; preparing red bean paste of which the water content is 20 to 30 percent; boiling the radix puerariae flavonoid extract, the red bean paste, agar liquid and white granulated sugar together, removing from heat till the mass percentage of a soluble solid is 50 to 65 percent, performing injection molding, cooling and packaging. The radix puerariae-red bean compound sheep soup food has special taste, is fresh and delicious, has a nutritional value and a health-care effect, integrates the functions of nutrition, health care, dietary therapy and the like, and is a nutritional health care food.

The invention relates to fine powder of green algae and sea-cucumber intestines and eggs and a preparation method thereof. Different from the prior art, the preparation method comprises the following steps of: pretreating the green algae by a colloid mill, treating by cellulase, and separately collecting supernatant and precipitate; pretreating the sea-cucumber intestines and eggs by a homogenizer, treating by compound protease, and separately collecting supernatant and precipitate; adding the precipitates into an iron pan in a centralized manner, adding water, edible fungus, chicken, duck, fish or shrimps for boiling, then changing into small fire to boil for 2-4 hours, and filtering to obtain supernatant; mixing all supernatants, and then freeze-drying to obtain the fine powder. The fine powder and the preparation method have the advantages that seasonings such as green onion, ginger, garlic, sichuan pepper, syzygium aromaticum, gardenia, anise, cinnamon and bay leaves can be added according to personal taste in the use process; no any additive is added in the manufacture process, the nutritional and health components of the green algae and the sea-cucumber intestines and eggs are retained to a greatest extent, and the balanced diet pagoda of Chinese residents is reasonably referred; and the fine powder is scientific in design, nutritional and healthy and can be used for cooking noodles and hotpot condiments and the like.

The invention discloses a processing method of ultrafine instant semen coicis powder. The processing method comprises the following steps: (1) screening raw materials; (2) drying; (3) extruding and puffing; (4) crushing; (5) carrying out ultra-micro crushing; (7) carrying out enzyme killing; (8) cooling; (9) spraying and drying. A product produced by the processing method has high nutrient value;the ultrafine instant powder has the characteristics of high digestion rate, good blending performance, unique flavor, good palatability and the like.

The invention discloses a preparation method of ready-to-eat dandelion paper. The preparation method comprises the following steps: performing material selection: selecting well-grown fresh and tender dandelion leaves without plant diseases and insect pests, and cleaning the leaves; covering the dandelion leaves with a freshness retaining film, and putting the leaves with the film into a refrigerator for freezing; defreezing, draining the leaves, putting into a pulping machine for pulping, and adding water for blending to obtain paste; weighing the paste type dandelion pulp, adding starches and salt, uniformly stirring, coating a baking board with the mixture, baking into paper, and riving off the paper to obtain the ready-to-eat dandelion paper. By the procedures of material selection, freezing, homogenization, baking and the like, fresh dandelions are prepared into ready-to-eat vegetable paper, so that the paper is convenient to eat, and the original flavor and the nutritional health component are retained; meanwhile, long-time storage is facilitated.

The invention discloses a preparation method of a blood pressure reducing beverage. The finished product of the blood pressure reducing beverage is prepared by mixing and sterilizing the following materials in parts by weight with a sweetening agent and an acidulant: 20-35 parts of a coix lachryma-jobi kernel extracting liquid, 20-35 parts of a solanum tuberdsm extracting liquid, 15-20 parts of a plantain herb extracting liquid, 10-15 parts of a selfheal extracting liquid and 5-10 parts of a chrysanthemum extracting liquid. The beverage prepared by the method disclosed by the invention is not bitter, has fresh scent and is convenient to take. The beverage has a certain blood pressure reducing effect, and is applicable to being used as a health-care food for mild hypertensives.

The invention relates to the technical field of microbial fermentation and biological transformation of traditional Chinese medicine, and in particular relates to a rose extracting solution, rose yoghourt and preparation methods thereof. The rose extracting solution provided by the invention is mainly prepared from roses by a heated water extraction method, and the rose yoghourt is mainly prepared by mixing the rose extracting solution, fresh milk, sucrose and a compound fermentation strain. The rose extracting solution and rose yoghourt provided by the invention complement the nutrition of the rose extracting solution and fresh milk, improve the nutrient value of the traditional yoghourt, supplement the health care functions of the active components of roses, have the health care functions of beautifying and making the skin full of vitality, can improve yellowish complexion and color spots, make the skin white and natural, enrich the variety of health care yoghourt, and can meet the requirements of more consumer groups for health care through food therapy.

The invention provides a producing method of a giant salamander collagen particle and a giant salamander collagen product, and relates to the field of health care product processing and production. The producing method comprises the steps of heating giant salamander skin for extraction and vacuum concentration, adding bean oil, rock candy and yellow wine, continuing concentration into thick paste, condensing for 24h at -5 DEG C in a gelling box, slitting, drying, grinding, adding maltodextrin and a right amount of starch slurry with a concentration of 10%, preparing a soft material, preparing a particle, drying, granulating and packaging. Various nutritional and health-care components in the giant salamander skin can be reserved to the greatest extent, the produced giant salamander collagen product is convenient to take, can be absorbed by a human body conveniently, and has the characteristics that the product can allow skin to be plump, elastic and abundant after being taken.

The invention relates to konjac tofu flour for preparing delicious konjac tofu, and belongs to the technical field of food processing. The konjac tofu flour is prepared by mixing yellow konjac flour, Amorphophallus albus flour, Amorphophallus konjac K.Koch flour, fish meal, houttuynia powder, ginger powder, garlic powder and other raw materials. Compared with the prior art, the konjac tofu flour for preparing delicious konjac tofu is safe, healthy and high in nutritional value; in the konjac tofu flour for preparing delicious konjac tofu, auxiliary materials are fully mixed with konjac flour, to maximally retain nutritional and healthcare components of konjac; the konjac tofu prepared from the konjac tofu flour provided by the invention is soft in texture, high in elasticity, delicious and delicate in mouthfeel, can maximally restore and enrich the konjac flavor of the prepared konjac tofu, so as to satisfy the taste and habits of consumers and the market demand.

The present invention discloses a processing method of dried mutton slices and belongs to the technical field of meat food processing. The processing method can be divided into the following several processes: mutton pre-treating, mutton deodorizing, cooking, drying and bagging. Preparation steps of a deodorizing liquid are as follows: fresh gingers, mints and folium perillae at a mass ratio of 5:2:0.5 are put into a mortar to be mashed to obtain a deodorizing mixture A; the deodorizing mixture A is added into a mixture of black tea and licorice juice, the mixture is heated to 45-50 DEG C, andthe heated mixture is stirred evenly to obtain a deodorizing liquid. The provided dried mutton slice product is low in production costs, simple in processes and suitable for an industrialized production. The processing method can effectively remove own smell of the mutton, increases a flavor of the dried mutton slices, and improves mouthfeel. The dried mutton slices preserve nutritional and health-care ingredients of the mutton itself, and are healthy and natural, delicate in meat quality, delicious in taste and easy to eat.

The invention relates to a Rhus chinensis beverage which is prepared by processes of pre-treating, preparing materials, mixing, fermenting, filtering, mixing, sterilizing, filling and the like by adopting Rhus chinensis having health care function. A finished product sufficiently keeps nutritional and health-care components of Rhus chinensis and has the functions of converging and detoxifying, promoting production of body fluid and nourishing the lung, lowering fire and reducing phlegm and the like; the Rhus chinensis beverage is slightly yellow and semi-transparent and has no layering phenomena; and the Rhus chinensis beverage has a potato fermentation faint scent and a Rhus chinensis faint scent, has vinosity, does not irritate a mouth, has a smooth mouth feeling and is tasty and refreshing.

The invention provides a production method of a cooked porcupine meat food product and the cooked porcupine meat food product prepared by the production method, and belongs to the field of food processing. The production method comprises the following steps of firstly, slaughtering porcupines, enabling blood in bodies of the porcupines to thoroughly flow out, and then rapidly removing external genital organs; then hanging the porcupines in the manner that the heads of the porcupines face upwards, thoroughly sprinkling the porcupines with cold water, then sprinkling the sprinkled porcupines with hot water of 90 DEG C, thoroughly picking porcupine hair, and thoroughly cleaning skin; and cutting apart the chests of the porcupines, cutting out internal genital organs, removing bladders of the porcupines in a manner of enabling the bladders to be undamaged, then soaking porcupine meat with salt solutions, removing fishy smell, performing rinsing, adding condiment and starch water, performing steaming until the porcupine meat is 80% cooked, performing baking until 50% of the moisture is remained, performing frying with edible oil until the moisture content is 5% or below, performing centrifugation for removing oil, immersing the porcupine meat after being subjected to oil removal in dressing, performing soaking for 10-15 seconds, putting the soaked porcupine meat in a blast drying cabinet, and performing baking at the temperature of 100 DEG C until the porcupine meat is crisp. According to the cooked porcupine meat food product produced by the method disclosed by the invention, the fishy smell of the porcupine meat can be removed to the maximum extent, the nutrient and health-care components of the porcupine meat are reserved, and the cooked porcupine meat food product has the characteristics of being rich in nutrition, convenient to carry and eat and the like.

The invention relates to a production method of semi-dry raspberry wine. According to the method, rubus mesogaeus berries are used as main raw materials, red raspberries and blackcurrants are used asauxiliary materials, multiple deacidification modes are combined for use, and the acidity in the raw materials is reduced by adopting two deacidification yeasts (Pichia udriavzevii yeasts and immobilized Schizosaccharomyces pombe Lindner) and a step-by-step deacidification mode. The fermentation is stopped by rapidly reducing the temperature and adding potassium metabisulfite, and the proper sugardegree of the fruit wine is kept. After clarification, ageing, freezing and filtering, sterile filling is carried out, and the semi-dry fruit wine which is bright in pomegranate red color, has rich sweet fragrance of red raspberry and dried plum fruits, and is fresh, lively, full and harmonious in taste is obtained.

The invention discloses a dendrobium nobile flower tea drink and a preparation method thereof. The dendrobium nobile flower tea drink is a composition of dried dendrobium nobile flowers and black tea,and the weight ratio of the dried dendrobium nobile flowers to the black tea is (0.1-1.5): 1. The preparation method comprises the following steps: 1) washing fresh dendrobium flowers with cold waterat 5-15 DEG C, and storing at 5-10 DEG C; 2) taking out the fresh dendrobium flowers, alternately laying the fresh dendrobium flowers and the tea leaves in a fermentation chamber in a layered manner,adjusting the temperature of the fermentation chamber to 25-30 DEG C, and fermenting for 3-5 hours; 3) taking out the fresh dendrobium flowers, and freeze-drying until the water content is less thanor equal to 10wt% to obtain dried dendrobium flowers; taking out the tea leaves and drying the tea leaves at 70-80 DEG C until the moisture content is less than or equal to 10wt% to obtain black tea;and (4) mixing the dried dendrobe flowers with black tea according to a weight ratio of (0.1-1.5): 1, so as to obtain the dendrobe flower black tea beverage. The dendrobium nobile flower tea drink integrates the faint scent of the dendrobium nobile flower and the faint scent of the black tea, and has the health-care and health-preserving effects of the dendrobium nobile flower and the black tea atthe same time.

The invention discloses a mulberry enzyme beverage, which comprises the following components by weight percentage: 20%-50% of mulberry enzyme stock solution, 0.5%-1.0% of maltitol, 0.1%-0.2% of galacto-oligosaccharide, and 0.01% of acesulfame potassium -0.02%, water 48.78%-79.39%. The preparation process of the mulberry enzyme beverage of the present invention is as follows: mulberry enzyme stock solution → deployment → membrane filtration → sterilization → filling → finished product of the mulberry enzyme beverage. The mulberry enzyme beverage of the present invention is transparent in body, purple in color, free of precipitation, strong in aroma, soft and slightly sweet in taste. The mulberries of the present invention are fermented and can retain the nutritional and health-care components of mulberry enzymes to the greatest extent. The mulberry enzyme beverage prepared by the method of the invention not only has good taste and long aftertaste aroma, but also can balance the endocrine system, maintain acid-base physique, and enhance human immunity after long-term drinking.

The invention relates to fine powder of green algae and sea-cucumber intestines and eggs and a preparation method thereof. Different from the prior art, the preparation method comprises the following steps of: pretreating the green algae by a colloid mill, treating by cellulase, and separately collecting supernatant and precipitate; pretreating the sea-cucumber intestines and eggs by a homogenizer, treating by compound protease, and separately collecting supernatant and precipitate; adding the precipitates into an iron pan in a centralized manner, adding water, edible fungus, chicken, duck, fish or shrimps for boiling, then changing into small fire to boil for 2-4 hours, and filtering to obtain supernatant; mixing all supernatants, and then freeze-drying to obtain the fine powder. The fine powder and the preparation method have the advantages that seasonings such as green onion, ginger, garlic, sichuan pepper, syzygium aromaticum, gardenia, anise, cinnamon and bay leaves can be added according to personal taste in the use process; no any additive is added in the manufacture process, the nutritional and health components of the green algae and the sea-cucumber intestines and eggs are retained to a greatest extent, and the balanced diet pagoda of Chinese residents is reasonably referred; and the fine powder is scientific in design, nutritional and healthy and can be used for cooking noodles and hotpot condiments and the like.

The invention discloses a production method of health-care fructus-momordicae-flavor nut slices. The production method of the health-care fructus-momordicae-flavor nut slices comprises the following steps: containing fresh fructus momordicae with calcium oxide in a sealed container for 20-40 days; peeling the fructus momordicae, and slicing nuts; containing peel of the fructus momordicae with fresh gingers in an extraction tank and adding water so as to carry out boiling reflux extraction; filtering the extract, and carrying out vacuum concentration so as to prepare an extract; drying the nut slices, and uniformly sprinkling the extract onto the nut slices, and continuing drying until the water content is 5% or lower, so that the health-care fructus-momordicae-flavor nut slices are prepared. The production method of the health-care fructus-momordicae-flavor nut slices is few in steps and simple in processes, and fully utilizes the peel of the fructus momordicae and the nuts. The prepared nut slices are free of bitter and astringent flavor, and good in taste.

The invention relates to a preparing method for maca and rose dry white wine. The preparing method comprises the steps of preparing a yellow and / or white maca and white rose flower extraction solution, fermenting dry white wine, blending the extraction solution, the dry white wine liquid and tea polyphenol in the proportion of supernate to wine liquid to tea polyphenol being (5-15):(85-95):(0.1-1) by weight, and the like. Compared with the prior art, the dry white wine is obtained through fermentation with the low-temperature fermentation technology, the wine taste is purer and milder, the active ingredients of maca and rose flowers are fully preserved, the effects of nourishing and body building are achieved, and the human body is made to be full of physical strength and vigorous in sprit. Meanwhile, tea polyphenol is added, makes the color of the wine brighter, and performs the effects of delaying aging, maintaining beauty and keeping young, and preventing cancer and cardiovascnlar and cerebrovascular diseases as tea polyphenol also acts as an antioxidant, and the maca and rose dry white wine can build the body and boost the immunity when drunk for a long term.

The invention specifically relates to a method for making purple yam noodles, comprising the following steps: selecting materials, selecting fresh purple yams that are free from diseases and insect pests and unearthed for no more than 30 days; cleaning, cleaning the selected purple yams with clear water, and peeling after cleaning , after peeling, put it in clear water and soak it for later use; for purple yam treatment, steam the peeled purple yam at high temperature, press and crush it into purple yam mud after steaming; Add water to the yam paste and stir evenly, put it into a noodle press, squeeze it several times, and cut it into shreds; cut, cut and arrange the dried purple yam noodles, and then pack them. The preparation steps of the present invention are simple, and the prepared purple yam noodles are smooth and firm, delicate in taste and rich in nutrition, retain the original flavor and nutrition and health care ingredients of the purple yam to the greatest extent, and the processed finished purple yam noodles have outstanding flavor and stable storage. It is convenient to eat and has good practicality and market promotion value.

The invention discloses an okra lactic acid bacteria fermented beverage, which belongs to the technical field of agricultural product processing. Firstly, the okra pods are prepared into juice, then lactic acid fermentation is carried out, and the okra lactic acid bacteria beverage is obtained through sterilization. The present invention screens and obtains lactic acid bacteria strains suitable for lactic acid fermentation of okra juice through GC-MS flavor component analysis and sensory evaluation. The beverage not only eliminates the deficiencies of traditional lactic acid fermented dairy products such as lactose intolerance, high cholesterol and dairy allergens, but also has rich vitamins, trace elements, dietary fiber and antioxidant functions, and has a broad market prospect.

The invention provides edible nourishment kudzu vermicelli and process for preparation, wherein the raw material comprises the constituents (by weight percentage) of kudzu powder 70-78%, potato starch 10-20%, edible mushroom 10-20%, allume 0. 2-1. 0%. The preparation process includes steps of mixing, curing, forming, cooling down and drying.

The invention discloses a pumpkin sesame ball and a method for preparing the pumpkin sesame ball. The method for preparing the pumpkin sesame ball comprises the following steps that peel and pulp of a fresh and ripe pumpkin are removed, after the pumpkin is washed clean, the pumpkin is placed into boiling water to be cooked for one to two minutes, and after being cooled, the pumpkin is diced with each piece being two millimeters; two kilograms of fresh and ripe sesame is placed into a clean pot to be fried with soft fire for seven to eight minutes, and after being cooled, the sesame is placed for standby application; the cooled pieces are placed into the clean pot and auxiliary ingredients composed of 2%-6% of isolated soybean protein, 5%-15% of corn starch, 0.2%-0.6% of composite phosphate and 0.1%-0.6% of carrageenan are added into the pot, cooked syrup is placed into the pot according to the proportion of 15:1, the mixture is mixed and stirred for 2-3 until the mixture is even, mixing and stirring are conducted for 3-4 minutes until a single piece is completely bonded with the sesame, at the moment, heat is turned off, cooling is conducted, and then semi-finished pumpkin sesame balls are prepared. Dewatered pumpkin sesame balls are filled into packaging bags, vacuum sealing is conducted, the pumpkin sesame balls are prepared after sterilization, and the pumpkin sesame balls can be simply warehoused.

The invention discloses apocynum venetum red wine and a preparation method thereof, and particularly relates to the technical field of preparation of the apocynum venetum red wine. The preparation method specially comprises the following steps of 1, preparing raw materials; 2, performing raw material treatment; 3, performing cooking; 4, performing spreading for cooling; 5, performing enzymolysis;6, performing stirring and mixing; 7, performing fermenting; and 8, performing blending and blending. Through key technologies such as enzymolysis, high-pressure extraction, blending and blending, theaging time is greatly shortened, the whole red wine production period is shortened, ester compounds in the wine are increased, the product flavor is softer, the economic benefits of red wine production enterprises are improved, the bitter taste of apocynum venetum is neutralized through cooking, spreading for cooling and rose red wine leaching liquor, the nutritional and health-care ingredients of the apocynum venetum are reserved, and the functions of the red wine are increased, so that the red wine has the efficacy of strengthening the body, being rich in fragrance, mellow in taste, high innutrient value, and the like, and is high in practicability.