1465results about How to "Rich flavor" patented technology

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The invention discloses a method for producing fermented bean curd through multi-strain mixed fermentation. The method comprises the following steps of: (1) preparing raw fermented bean curd, namely preparing the raw fermented bean curd from soybean; (2) culturing bacteria at the early stage, namely inoculating mixed strains comprising mucor, Aspergillus oryzae and Aspergillus niger into the raw fermented bean curd to culture bacteria at the early stage to obtain the fermented bean curd blanks; (3) pickling by using salt, namely placing the fermented bean curd blanks obtained in the step (2) into a rubber box, scattering salt layer by layer, and pickling with the salt to prepare salty blanks; (4) fermenting at the later stage, namely placing the pickled fermented bean curd salty blanks into a bottle, inoculating flavor-increasing yeast into wine liquid of semifinished products, and fermenting at the later stage; and (5) obtaining the fermented bean curd. By the method, the flavor of the fermented bean curd products can be enriched and the fermenting period of the fermented bean curd is shortened.

The invention provides a preparation method of an okra wine, comprising the steps of slurrying, sugar degree adjustment, alcoholic fermentation and filtering. The preparation method is characterized in that after the slurrying step and before the sugar degree adjustment step, an enzymolysis step is included. The preparation method provided by the invention is low in production cost and high in conversion rate, and about 2 tons of beverage-type okra low-alcohol healthcare wine can be produced from 1 ton of raw materials, and has an alcoholic strength of 10.0-12.0%; the physiological activities of the multiple active ingredients of abundant vitamins, mineral substances, flavone, polysaccharides and the like in okra tender pods are kept; and the okra wine is a novel low-alcohol healthcare wine integrating the functions of nutrition, healthcare, dietary therapy and the like, and has a quality guarantee period of 18 months at normal temperature.

The invention overcomes the defects of the traditional technical requirements such as high chowchow liquid concentration, and low chowchow liquid use ratio and processing efficiency, and discloses a preparation method of mango preserved fruit. By ensuring an exact ultrahigh pressure condition, the osmotic dehydration of the mango preserved fruit is accelerated to prepare low-sugar mango preserved fruit. The method is characterized in pressuring the mango by taking hydraulic pressure as a pressure transmission medium to sterilize, modify materiel, generate new organization structure and change the quality of the mango, so that the method has the characteristics of momentary compression, even reaction, safe operation and low energy consumption, and the prepared mango preserved fruit can well preserve the natural color smell and taste and the nutrition constituent of the mango, has special flavor, is sweet, tasty, refreshing and not greasy, has exquisite tissue, special taste and abundant nutrition, has abundant antioxidant components, is widely popularized, is particularly suitable for diabetes mellitus persons as the syrup is separated, and crates a new way for developing the edible and medical value of the mango.

The invention discloses a processing production method of flavor mushroom sauce, and belongs to the technical field of mushroom deep processing. The flavor mushroom sauce is processed by main raw materials of dry mushroom, soybean oil, meat, and fermented soya beans. The processing manufacturing process comprises the steps of dry mushroom rehydration, dicing processing, fried diced meat processing, fermented soya bean oil pouring preparation, flavor chili oil preparation, stir-frying, filling, exhausting, and sterilization. The flavor mushroom sauce product has strong mushroom flavor, and is delicious in taste; when compared with seasoning sauce products on the market, the product perfectly combines meat, vegetables with mushroom, integrates nutrition with health, belongs to a nutrient seasoning sauce, and effectively solves the problem of unbalanced nutrition combination for current office workers. The flavor mushroom sauce enriches the types and flavor of sauce products on the market; mushroom is deeply processed, which increases the added value of mushroom.

The present invention discloses a flavoured milk and its preparation method. Said flavoured milk includes the following components: (by weight portion) 75-95 portions of milk, 1-20 portions of grain granules, 2-15 portions of sugar, 0.1-0.8 portion of stabilizing agent and 0.05-0.2 portion of edible essence. Said preparation method includes the following steps: (1), weighing raw materials according to the formula; (2), preparing material: adding partial milk into sugar-melting pot, heating to 30-60 deg.C, adding partial sugar and stabilizing agent into the sugar-melting pot, stirring, then continuously heating to 62-85 deg.C, stirring, adding residual sugar, stirring until the above-mentioned materials are be completely molten, then pouring the above-mentioned molten mixture into the mixing vat in which the residual milk is held; (3), preheating; (4), homogenizing; (5), pasteurizing; (6), adding edible essence and grain granules; (7), sterilizing so as to obtain the invented flavoured milk containing grain granules.

Disclosed are a soup-block composite seasoning and a preparation method; as the existing domestic composite seasoning has single major nutrient and edible approach and is mainly used as the ingredient in cooking and instant food, the invention discloses a soup-block composite seasoning composed of seasoning ingredient, seasoning accessory, spice and other ingredients; wherein, the seasoning ingredient mainly comprises iodized salt, cane sugar and monosodium glutamate; the seasoning accessory is mainly composed of animal, seafood, vegetable and other extracts and determines the flavor of the seasoning; the spice mainly comprises ginger powders, cumin powders and onion powders; and other ingredients mainly refer to corn starch and maltodextrin. The soup-block seasoning has pure delicious taste and is rich in amino acids, protein and other nutrients, which can be used in catering as ingredient and can also be directly consumed as soup after being dissolved in hot water.

The invention relates to the field of agricultural product processing, in particular to an instant preserved flowering cabbage and a production method thereof. The method comprises the following steps of: firstly, preprocessing cruciferous brassica mustard leaf serving as a main raw material; then performing pickling, tank transferring, airing, embrittlement, pure lactic acid bacteria fermentation, nitrite removal, packaging and sterilization; and finally obtaining the instant preserved flowering cabbage, wherein dehydration and / or blending can be performed before packaging. The method has the advantages of low cost and simple process. The instant preserved flowering cabbage produced by the method has the advantages of unique mouthfeel, crisp texture, brownish yellow color and aromatic flavor, wherein the water content is 22 to 45 percent; the salt content is 2 to 6 percent, the total acid content (accounting by lactic acid) is less than or equal to 1 percent; the peroxide value (accounting by fat) is less than or equal to 20 meq / kg; and the ammoniacal nitrogen content is 0.15 to 0.16 percent.

The invention discloses a method for preparing fragrant peanut oil, which comprises the following steps: 1) a raw material is pretreated, wherein a peanut raw material is selected, is mixed with water, then is soaked, and then is subjected to coarse grinding and fine grinding; 2) complex enzyme is hydrolyzed, wherein the complex enzyme with neutral protease or alkali protease and flavor enzyme is selected to perform hydrolysis on the pretreated peanut raw material; 3) auxiliary materials are added, wherein reducing sugar, amino acid and peanut oil are added into a hydrolysate of the peanut raw material obtained through the treatment in step 2); 4) fragrance is generated through a thermal reaction, wherein the hydrolysate of the peanut raw material and the auxiliary materials are stirred evenly, then are transferred into a high pressure reaction kettle to be heated, and then are cooled to room temperature; and 5) the fragrant peanut oil is prepared, wherein a reaction liquid obtained after the treatment in step 4) is added with refined peanut oil, is quickly stirred first, and then is slowly stirred under certain temperature conditions, and water and impurities are removed through centrifugal separation to obtain the fragrant peanut oil product. The method can obtain flavor precursors of the fragrant peanut oil, namely amino acid and small peptide through the hydrolysis of the peanut raw material by the complex enzyme, and form the peanut oil with peanut fragrance flavor through the heating.

The invention discloses a fresh vegetable compound seasoning which is mainly prepared from the following raw materials: vegetable mixture, edible salt, sodium glutamate and disodium flavor nucleotide. The fresh vegetable compound seasoning is characterized in that the vegetable mixture comprises more than six vegetables and comprises at least one thickly flavored vegetable and at least one slightly flavored vegetable. The invention also discloses a preparation method of the fresh vegetable compound seasoning. The invention overcomes the defects of few varieties, single taste and non-thick vegetable flavor of the fresh vegetable seasoning in the prior art, and provides the fresh vegetable compound seasoning which has unique and thick vegetable flavor, layered taste and rich nutrition, is beneficial to the health, can meet different taste requirements on consumers and does not contain preservatives and antioxidants.

The invention discloses a production technique for chicken powder with a great freshness flavor, and belongs to the technical field of processing food seasoning. The chicken powder comprises the following materials according to mass: 30kg of fresh chicken skeletons, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, 2kg of lentinula edodes, 1kg of radix puerariae, and 0.4kg of pepper; the production technique comprises the steps: pretreating active ingredients, and carrying out high-temperature high-pressure sealed cooking, fine treatment, enzymolysis for flavor, mixing, spray drying, filling and capping. According to the production technique, the processes are simple, the energy consumption can be reduced, the loss of flavor components can be effectively reduced and sufficient release of flavor substances is promoted, the chicken powder is rich in chicken flavor, harmonious in saline taste, delicate flavor and perfume, luminous in color, good in rehydration property, smooth in mouthfeeling, free from sand grains, and milkily white in soup feeling.

The invention provides a method for preparing a traditional Chinese medicine fruit and vegetable enzyme beverage, and relates to the food field. The method comprises the steps: mixing a fruit and vegetable mixture with rock candy according to the mass ratio of 3:(0.5-1.5), placing the mixture in a fermentation tank, and in a sealed state and under a condition of the temperature of 2-30 DEG C, fermenting for 160-200 days, to obtain a fruit and vegetable fermented liquid; mixing the fruit and vegetable fermented liquid with a traditional Chinese medicine decoction liquid, inoculating with one or two or more of lactobacillus delbrueckii subsp.bulgaricus, lactobacillus plantarum subsp.plantarum, yeast and bifidobacterium animalis, and in a sealed state and at the temperature of 35-40 DEG C, fermenting for 3-8 days, to obtain the traditional Chinese medicine fruit and vegetable enzyme beverage. The medicine and food homology and mutual harmony and complementation effects are achieved; the obtained traditional Chinese medicine fruit and vegetable enzyme beverage has the advantages of high total phenol content, high DPPH(.) scavenging rate and high SOD enzyme activity, shows strong antioxidant capacity, can improve the human body gastrointestinal health-care functions, and can be used as a daily drinking health drink.

The invention relates to a low-salt pickled fermented Allium chinense and a processing method thereof. The pickled fermented Allium chinense is prepared by the steps of: taking a fresh Allium chinense; removing fibrous roots and washing; adding table salt, drinking water, glacial acetic acid, citric acid and sodium metabisulfite to carry out primary fermentation for 10 to 12 days; taking the fermented Allium chinense; adding the table salt, the drinking water, the glacial acetic acid and the citric acid to carry out secondary fermentation for 30 to 60 days; proportionally mixing the fermented Allium chinense in the second time with soup; then adding dried red pepper rings; and sterilizing and cooling. The product of the invention has stable quality and low content of sulfur dioxide with preferable preservation of color, brittleness and nutritious elements of the Allium chinense, and has longer shelf life.

The invention discloses an apple-flavored essence for tobacco, a preparing method and an application thereof. The apple-flavored essence for tobacco is prepared, by weight percent, from the following materials: 5-30% of apple juice, 4-20% of amino acid, 0.5-5% of malic acid, 0.5-5% of acetaldehyde and the balance of glycerine in which water accounts for 10-40%. The preparing method of the apple-flavored essence for tobacco comprises the following steps: using the glycerine in which water accounts for 10-40% as a reaction medium and adding the amino acid, malic acid and acetaldehyde into the apple juice to form mixed liquid by blending; and carrying out Maillard reaction on obtained mixed liquid to obtain the apple-flavored essence for tobacco. The application is to add the apple-flavored essence for tobacco into a leave formulation according to a proportion of 0.1-5 per mill of the weight of leaves so as to be used for tobacco production. The invention further confirms the adding proportion of the essence for tobacco, reduces thorn, removes impurities, and improves the comfort of the mouth and nose to smoke; in addition, the invention enriches aroma and offers apple-flavored note,thus improving the quality and volume of aroma of the cigarettes.

The invention relates to a production process of instant Chinese chestnut kernels and a product, which belong to the field of the deep processing of agricultural products. The production process comprises the following main technological processes: taking Chinese chestnuts with high water content, low reducing sugar, low starch and low fruit breaking rate as a raw material, processing instant Chinese chestnut kernels, sieving the raw material, classifying, removing outer peels, blanching, removing inner peels, quick-freezing, unfreezing, saccharifying, steaming, pasting, packaging and sterilizing. The instant Chinese chestnut kernels produced by the method have golden color, low fruit breaking rate and proper sweetness, are fragrant, glutinous and delicious and can be used as leisure foods for eating.

The present invention belongs to the field of milk product producing technology, and is especially Chinese flavor cheese producing process. The Chinese flavor cheese producing process has the materials including cow milk or goat milk, bean milk, lactic acid bacteria, camembert cheese mold and Chinese flavor seasoning, and produces Chinese flavor soft cheese, Chinese flavor hard cheese, Chinese flavor reformed cheese, Chinese flavor cheese food and Chinese flavor cheese seasoning through one basically conventional cheese producing process. The Chinese flavor cheese products are suitable for Chinese consumer and foreign consumer favorable to Chinese flavor food.

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 relates to a production method for high-quality instant lentinus edodes crisp chips and belongs to the technical field of deep processing of agricultural products. A main process for producing the instant lentinus edodes crisp chips comprises the following steps: harvesting fresh lentinus edodes with good quality; removing pedicles; washing; immersing; freezing; freezing and drying in vacuum; and seasoning and carrying out nitrogen-filled packing. The production method adopts a novel vacuum freezing and drying process to produce the lentinus edodes crisp chips. Compared with the prior art, the process adopts a low-temperature dehydration manner of freezing and drying in vacuum to keep the nutrition and the flavor components of the lentinus edodes to the greatest extent; the sensory quality of the product is improved and the defects of traditional oil fried crisp chips that the oil content is high, the color and luster are poor, the mouth feel is hard and the like are avoided. The product obtained by the process has the characteristics of rich flavor, crispy mouth feel, low oil content, high additional value, good sensory quality and the like; the invention provides a feasible new way for deeply processing the lentinus edodes.

The invention discloses a method for producing crisp gingko nut and crisp shell-opened gingko, comprising steps of: (1) preparing gingko nut or shell-opened gingko: directly peeling shells of gingkoes to prepare nut or using other method to prepare shell-opened gingko; (2) immersing the gingko nut or the shell-opened gingko in ethanol solution to further detoxicate the nut or the shell-opened gingko and decreasing bitter taste; (3) immersing the gingko nut or the shell-opened gingko in aqueous flavoring agents, processing the gingko nut or the shell-opened gingko for 1-10 times by physical method to season the gingko nut quickly; (4) frying the seasoned gingko nut or shell-opened gingko in edible oil and taking the gingko nut (body) out when the gingko nut becomes golden and crisp; (5) oil removing: removing surplus oil of the fried gingko nut or shell-opened gingko by an oil thrower until the gingko body has no obvious oil layer; (6) flavoring for a second time: putting the gingko nut or the shell-opened gingko in a mixer to flavor with flavoring agent again and preparing different flavors of crisp gingko nut and crisp shell-opened gingko.

The invention belongs to the field of food processing and relates to processing and application of soybean protein isolate, specifically to a grain-compounded soybean protein snack dried bean curd. The grain-compounded soybean protein snack dried bean curd comprises the following raw materials: soybean protein, plant oil, modified starch, salt, sugar, monosodium glutamate, salty essence, complex gum, grain particles, transglutaminase (TG) and water. Through controlling the integral processing technology of the dried bean curd, especially chopping and mixing time and material adding sequence of the processing technology and process parameters like marinating temperature and time, the dried bean curd which is good in moisture and temperature control and taste and hard to deteriorate in production and consumption is prepared.

The invention discloses an instant American ginseng chicken soup can and a production method thereof. The method comprises the following steps: blanching a whole chicken and a chicken skeleton, cutting to form blocks, boiling to respectively obtain a whole chicken block soup, a chicken skeleton soup and an American ginseng decoction, uniformly mixing the whole chicken soup, the chicken skeleton soup and the American ginseng decoction according to a ratio of whole chicken blocks to the chicken skeleton blocks to American ginseng slices which are added to each kilogram of clear water, and adding salt and monosodium glutamate; and fully dissolving, uniformly mixing, filling to a can, and sterilizing to prepare the instant American ginseng chicken soup can, wherein the boiling step is characterized in that the whole chicken soup is obtained through taking clear water according to a mass ratio of water to the whole chicken blocks of 1:1.5-1:2.2, heating to boiling, adding the chicken blocks, adding 0.01-0.02kg of ginger and 0.008-0.012kg of cut welsh onion to each kilogram of the clear water, and boiling at 85-100DEG C for 1-2h. The instant American ginseng chicken soup can has the advantages of carrying convenience, long storage period, instant eating after simple heating, abundant nutrition, and clearness and rich flavor of the chicken soup, and has the healthcare efficacies of physique strengthening, refreshing and brain strengthening.

The invention discloses a preparation method for black fungus beverage (including the pulp type and the pulp-less type). The preparation method comprises the following steps that: (1) dried or fresh black fungus is cleaned with water, kept away from impurities and soaked, or the black fungus is ground into powders; (2) the black fungus or the black fungus powder is boiled; (3) the black fungus or the black fungus powder is crushed and ground into slurry; (4) the black fungus or the black fungus powder is filtrated, and the filtrate is reserved for subsequent steps; (5) the filter residue is broken into pieces and combined with the filtrate, to obtain the extract; (6) the extract is flavored; (7) the extract is homogenized; (8) the extract is bottled or flash pasteurized and sterilely filled or sterilized under high heat and pressure. In the invention, the optimal leaching condition of black fungus is determined according to such factors as temperature, time and the ratio of the materials to water, and the adding quantity of honey, stabilizer, xylitol and white sugar are also determined in the way alike; the prepared beverage preserves the effective components of the black fungus, and has the advantages of rich nutrition, mellow mouth feeling, strong flavor, high stability and good fluidity, and no such phenomena as precipitation and elutriation are found after being observed in a static state at constant temperature for a month and at normal temperature for 12 months.

The invention relates to old oil hotpot flavor essential oil. The oil is prepared from, by weight, 40-80 parts of hotpot fresh oil, 15-30 parts of hotpot condiment extracts, 0.3-2 parts of butyric acid with mass concentration of 1%, 0.1-1 part of 2,5-dimethylpyrazine, 0.05-0.5 part of trans,trans-2,4-decadienal, 1-4 parts of furfural with mass concentration of 10%, 0.1-1 part of butyric acid butylester, 0.05-0.5 part of isovaleric acid with mass concentration of 1%, 0.1-1 part of ethyl acetate with mass concentration of 10%, 0.1-1 part of butyric acid butylester, 0.05-0.5 part of 2,3,5-trimethylpyrazine with mass concentration of 1%, 3-8 parts of furanone, 3-8 parts of ethyl maltol and the balance soybean oil supplemented till 100 parts. The essential oil is natural, safe and healthy, customers can enjoy the delicious taste, and meanwhile the requirement for ensuring body health can be met.

The invention discloses a processing method for drying litchi pulp and longan pulp. The method comprises the following steps of: selecting litchi or longan fruits as a raw material, performing blanching and color protecting treatment on the shelled and denucleated pulp, drying the treated pulp by using hot air to obtain a semi-dry product, and performing microwave vacuum drying till the water content of the product is 10 to 15 percent. The product is golden, thick in flavor, sweet and sour and attractive in appearance; the nutritional components are kept well; and the quality of the product is obviously superior to that of the traditional dehydrated litchi pulp or longan pulp product. The processing method has the characteristics of health, environmental friendliness, short production period, low operating cost and high energy utilization rate, and is favorable for improving the market competitiveness of the dried litchi and longan products.

The present invention relates to fowl product and is especially one kind of chicken paste and its production process. The chicken paste is produced with chicken breast, and through high pressure steaming, milling slurry, enzymolysis with proteinase, adding fixings and heat reaction, milling in colloid mill, cooling and packing in sealed container. The present invention can utilize the nutritive components in chicken completely, and the chicken paste is rich in taste and may be used as material for chicken bouillon, chicken seasoning, biscuit, instant noodles, puffing food, nutritious food and meat product.

A technique for preparing the smoked tilapia slices includes such steps as washing, immersing in fumigating liquid for 5-10 min, uniformly arranging the fumigated tilapia slices on a grate of fumigating furnace, freeze-drying at 15-25 deg.C, liquid fumigating for 20-40 min, and drying at 20-30 deg.C for 30-60 min.

The invention discloses a method for preparing a dendrobium beverage. According to the method for preparing the dendrobium beverage, dendrobium candidum is taken as raw materials, and the dendrobium beverage is prepared and obtained through the processes of crushing, high-pressure homogeneous extraction, clarification, material blending, high-pressure homogeneous mixing, degassing and filling sterilization in sequence. According to the method for preparing the dendrobium beverage, by means of optimization of technological parameters, the original nutrition and flavor of the dendrobium are reserved, and the quality of beverage products is improved; the dendrobium beverage is sweet and sour refreshing, rich in flavor, light green in color and pure in taste, contains rich dendrobium polysaccharides, effective constituents such as mannose and amino acid, and nutrient substances such as vitamins and mineral substances, has high healthcare functions and medical value, and can nourish yin, beautify, change the color and luster of the skin, resist aging, and prolong life when drunk for a long period of time. The dendrobium beverage is stable in product quality, free of sedimentation and layering in long-period storage at room temperature, stable in state, and long in shelf life.

The invention discloses a baking-resistant high-oil custard cream as well as a preparation method and application thereof. The baking-resistant high-oil custard cream is prepared from the following components in parts by weight: 35-52 parts of water, 15-28 parts of white granulated sugar, 4-6 parts of modified starch, 2-5 parts of milk powder, 3-6 parts of whey powder, 10-25 parts of edible vegetable oil, 2-5 parts of glycerin, 0.5-4 parts of whey protein, 0.2-1.5 parts of microcrystalline cellulose, 0.1-0.8 part of sodium alginate, 0.1-1 part of carrageenan, 0.08-0.12 part of citric acid, 0.01-0.2 part of beta-carotene, 0.05-0.09 part of a preservative and 0.008-0.018 part of an edible essence. Through reasonable proportion and synergistic effect of raw materials and unique operation process, the prepared custard cream is good in baking resistance performance, smooth and fine in taste, pure in fragrance and long in shelf life, can be used in industrial baked products, is applied to sandwiches and surface decorations of breads or cakes, enables the taste and the flavor of the product to be enriched, increases the varieties of the products, prevents ageing of the products and attracts more consumers.

A paper-type vegetable is prepared from vegetables through washing, cutting, scalding, centrifugal dewatering, mixing it with the solution of filming material, rolling, microwave drying, stripping film, spraying the solution of flavouring, and microwave drying again.

The invention discloses a rosa roxburghii tratt fruit cake and a preparation method thereof. The rosa roxburghii tratt fruit cake is prepared from rosa roxburghii tratt fruit residue, water, cellulase, a composite gelling agent and a flavoring agent, wherein the composite gelling agent consists of chitosan and acidolysis starch. The method not only sufficiently utilizes the byproduct to avoid resource waste, but also gives full play to the nutrition healthcare value of fruit residue, wherein the rosa roxburghii tratt fruit residue is rich in crude fibers; and through the technical scheme adopted by the invention, the prepared cake product is orange red or brownish red, has uniformly distributed tiny particles of rosa roxburghii tratt fruit residue, obtains transparency and glossiness, rich flavor and specific smell of the raw rosa roxburghii tratt fruit, is moderate in acidity and softness and appropriate in elasticity and toughness, does not have rough mouthfeel, contains rich dietary fibers, has nutritional and healthcare effects, and is a leisure nutritional food suitable for various consumers.