57results about How to "Sweet and crispy" patented technology

The invention relates to the field of pollution-free greenhouse watermelon culture and particularly discloses a growing method for a first batch of greenhouse watermelons and a second to fifth batch of greenhouse watermelons. According to the climate and growing characteristics of the greenhouse watermelons in the Yangtze River basin, fertilizer and pesticides are applied according to different growing periods of the watermelons, so that the watermelons at the different periods fully obtain required nutritional ingredients, stable, full and normal growth is maintained, the yield and the quality of the greenhouse watermelons are improved, and the pollution-free and high-quality greenhouse watermelons are obtained.

The invention discloses a vacuum microwave processing method for crisp persimmon chips, and belongs to the technical field of food processing. The objective of the invention is to provide the vacuum microwave processing method for crisp persimmon chips, with the method having advantages of a high production efficiency, a low cost, capability of preparing crisp persimmon chips having rich nutritionand good taste, and the like. The method includes subjecting thin persimmon sheets to staged microwave puffing and drying in vacuum with the vacuum degree being -0.09 MPa to -0.06 MPa.

The invention relates to okra seed dietary fiber gluten-free biscuits high in slowly-digestible starch content and high in resistant starch content. The okra seed dietary fiber gluten-free biscuits consist of the raw materials in parts by weight of based on 100 parts of rice flour and okra seed powder by total weight, 94-98 parts of the rice flour, 2-6 parts of the okra seed powder, 20-30 parts ofbutter, 30-80 parts of eggs, 0.5-2 parts of baked powder, 0.5-1 part of salt and 6-20 parts of water. The rice flour and the okra seed powder are used, so that the okra seed dietary fiber gluten-freebiscuits high in slowly-digestible starch content and high in resistant starch content are made. The preparation technology of products is mature, and the okra seed dietary fiber gluten-free biscuitscan maintain blood sugar stable and satiety, reduce the hungry feeling, and besides, have positive role on the effect of regulating intestinal flora. According to the okra seed dietary fiber gluten-free biscuits, in the range of the required additive amount of the okra seed powder, the products are uniform in appearance color, light golden, and crisp, fragrant and sweet in mouth feel.

The invention discloses a preparation method for chocolate peanut kernels. The chocolate peanut kernels are prepared from the following raw materials: 700-800 parts of sugar-coating peanut kernel, 100-150 parts of white granulated sugar, 50-80 parts of cocoa butter replacer, 30-60 parts of whole milk powder, 20-40 parts of vegetable oil, 0.1-0.4 parts of arabic gum. The preparation method for the chocolate peanut kernels comprises the following steps: firstly smashing the white granulated sugar and melting the cocoa butter substitute; putting other raw materials except for the peanut kernels into a refining mill and milling the other raw materials except for the peanut kernels to get white chocolate with the cocoa butter replacer; putting the peanut kernels into a coating machine, adding the white chocolate with the cocoa butter replacer into the coating machine and wrapping the peanut kernels; screening and polishing the chocolate peanut kernels, and then packaging and storing qualified products. The preparation method for the chocolate peanut kernels, provided by the invention, has the advantages that the technology is simple, the cost is low and the taste is fragrant, sweet and crisp; by virtue of putting the raw materials such as the white granulated sugar into the refining mill and milling the raw materials to get a white chocolate liquid which is wrapped on the peanut kernels, the chocolate peanut kernels have a good waterproof effect, and by virtue of adding the chocolate peanut kernels serving as a middle product into a body of ice cream, shaved ice and water ice, or adding the chocolate peanut kernels serving as an additive into the external crisp cover of the water ice, the crisp feeling can be kept for a longer time.

The invention discloses rice paste capable of promoting intestinal peristalsis. The rice paste comprises the following raw materials in parts by weight: 25-35 parts of rice cooked powder, 10-15 parts of purple yam, 12-18 parts of egg white powder, 7-9 parts of bitter apricot kernels, 8-10 parts of coix seeds, 6-8 parts of Chinese dwarf cherry seeds, 6-7 parts of Indian buead, 3-5 parts of vine tea, 2-3.5 parts of lalang grass rhizome, 1.5-3 parts of common selfheal fruit-spike, 5-7 parts of common floweringquince fruits, 6-8 parts of potatoes, 1-2 parts of oak leaves, 1.5-3 parts of spina date root-bark, 2-4 parts of eelgrass, 3.5-5.5 parts of flos caryophyllata, 5-7 parts of honey, 7-10 parts of vitamin B and 1.5-2 parts of magnesium lactate. The rice paste disclosed by the invention has the advantages of unique flavor, fragrant, sweet and crisp taste and rich nutrients; and furthermore, by adding a variety of health care Chinese herbal medicines for invigorating spleen, promoting digestion and harmonizing stomach in the raw materials, the rice paste can promote the intestinal peristalsis, enhance the absorbing power of intestines, enhance the physique of human bodies and improve immunity.

The invention provides a greenhouse Cucumis melo first batch plantation method comprising the following steps: 1, applying base fertilizer: ploughing soil, evenly mixing Granubor, zhushang and Fengxi ammonium nitrate calcium with potassium sulfate magnesium , and spreading the mixture; 2, transplanting and recovery stage: using rooting water to irrigate the newly transplanted seedlings, wherein the rooting water comprises micro-supplement root-inducing liquid, carbendazim wettability pulvis and Furui missible oil; 3, vine extending stage: using micro-supplement root vigor calcium and micro-supplement root-inducing liquid to apply fertilizer in an irrigation mode; 4, pre-blossom stage and young fruit stage: using micro-supplement root vigor calcium and micro-supplement root-inducing liquid to apply fertilizer in a spray mode 3-4 days before blossom; 5, fruit expansion stage: using Cuipei fruit expansion fertilizer and Longdewei to fertilize 15-17 days after fruits are set; 6, stop using drugs, water and fertilizer 15 days before harvest. The first batch of cucumis melo cannot grow excessively, is tidy in fruit bearing, less in melon cracks, and sweet and crispy in meat; the second batch of cucumis melo is less in physiology yellow leaves, good in growth vigor, and vines cannot fall; the method can continuously bear fruits, and the melon is large in size and sweet.

The invention discloses a making method of peony flower bud tea. The making method includes the following steps that 1, collection is conducted, wherein translucent breezing peony flower buds which are about to burst into bloom are collected in the morning and then put into a fresh-keeping container with ice bags; 2, freezing is conducted, wherein in shade places, outer green sepals and redundantpedicels are removed, and the flower buds are stored in a freezer at the temperature of minus 60-minus 25 DEG C to be rapidly frozen until the center temperature of the flower buds reaches minus 25 orbelow; 3, vacuum drying is conducted, the flower buds which are frozen in the second step are placed in drying trays of a vacuum freezing dryer through single layers, vacuum covers rapidly cover thedrying trays, the flower buds are closed tightly, and vacuum drying is conducted until the center temperature of the flower buds reaches 25-30 DEG C; 4, storage is conducted, wherein the flower buds which are treated in the third step are stored in a flower tea container, food additives are placed into the flower tea container, and the flower buds are sealed and kept in a dark place. The shape, color and the flavor of pedals of the obtained peony flower buds are basically kept unchanged, there is no loss of nutrients, drying time is shortened, and the shelf life is prolonged.

The invention relates to a health-maintaining aromatic and crispy manual pancake and a preparation method thereof. The pancake is prepared from a main pancake ingredient and stuffing. The main pancake ingredient is prepared from whole wheat flour, corn meal, rice, oatmeal, wheat germ, walnuts, jujubes, lentinus edodes, coix seeds, lotus seeds, glutinous rice, black beans, black rice and millet. Four kinds of the stuffing are peanut stuffing, sesame stuffing, crystal sugar stuffing and spring onion stuffing. The pancake provided by the invention is rich in protein, vitamin B, vitamin E, mineral substances, cellulose, an unsaturated fatty acid of linoleic acid, etc., has a variety of tastes, has comprehensive nutrients, has a health care function and plays an assistant role in treating, regulating and recovering various chronic diseases.

The invention discloses green tea flavored rice paste which consists of the following raw materials in parts by weight: 20-30 parts of millet, 10-15 parts of soybeans, 8-13 parts of red jujubes, 14-20 parts of green tea, 7-12 parts of pork, 3-5 parts of passion fruits, 7-9 parts of mushroom, 6-8 parts of bananas, 7-10 parts of coconut milk, 5-8 parts of lucid ganoderma, 5.5-7 parts of radix paeoniae alba, 4.5-5.5 parts of fructus forsythiae, 5-6 parts of dried rehmannia root, 2-4 parts of radices lithospermi, 2.5-3 parts of eriophorum comosum nees flowers, 3-4 parts of vine of multiflower knotweeds, 5-7 parts of vegetable oil, 5-7 parts of pomegranate leaves, 1-2 parts of vitamin B, 1-3 parts of chitosan, 4-6 parts of honey and 1-3 parts of table salt. The rice paste disclosed by the invention is unique in flavor, sweet and crisp in taste and rich in nutrition; and meanwhile, the rice paste, which is mainly flavored by green tea, has the special effects of resisting aging, preventing and resisting cancers, sterilizing, diminishing inflammation and the like.

The present invention discloses an apricot kernel and sweet potato crisp cake processing technology, which belongs to the food processing field. The apricot kernel and sweet potato crisp cake is made from low-gluten flour 35 kg, soybean flour 10 kg, buckwheat flour 8 kg, corn starch 6 kg, potato full flour 20 kg, soft sugar 45 kg, butter and sesame seed oil each of 15 kg, whole milk powder 7 kg, ammonium bicarbonate 0.3 kg and water 32 L. The processing technology comprises the following processes: preparing a dough, cutting into strips, forming, baking, cooling and packaging. The beneficial effects of the apricot kernel and sweet potato crisp cake are that the apricot kernel and sweet potato crisp cake is yellowish in color, is fragrant, sweet and crisp, is crisp in taste, is sweet and delicious, and has a due flavor of sweet potatoes. The apricot kernel and sweet potato crisp cake is conductive to improve human body immune system, maintain and regulate human body functions, has efficacies of preventing osteoporosis, aging, and arteriosclerosis, and is a rare low-calorie, low-sugar, low-fat food.

The present invention relates to an almond hard candy comprising the following components by weight: 90 to 110 parts of white granulated sugar; 50 to60 parts of malt syrup; 20 to 40 parts water; 10 to 25 parts of almond powder; 0 to 15 parts of milk powder; and 0 to 0.6 part of salt. The almond hard candy takes the almond powder as a main characteristic ingredient, is not added with any flavor, and makes up for candy deficiencies in nutrition, so that the almond hard candy can provide energy, also is given the nutritional value of almonds, and can meet multiple needs of the modern consumer groups. The almond hard candy has high nutrients (fat content is 3.3-8.6g / 100g, and the protein content is 1.8-5.3g / 100g), is crisp and sweet in taste and rich in almond flavor, has the effects of relieving cough and moistening lung, and the like, is easy to eat and carry, and is a new flavor candy integrating health, convenience and nutrition in one.

The invention belongs to the technical field of food processing methods, in particular to a hydrolytic chicken haematoglobin and meaty soda biscuit and a manufacturing method thereof. The hydrolytic chicken haematoglobin and meaty soda biscuit is manufactured with a chicken haematoglobin enzymatic hydrolysate replacing artificial flavors. The hydrolytic chicken haematoglobin and meaty soda biscuit comprises, by weight, 200 parts of wheat flour as a main material, and comprises auxiliary materials, namely, 5-10 parts of the chicken haematoglobin enzymatic hydrolysate, 2-4 parts of active dray yeast, 0.5-1.5 parts of sodium bicarbonate, 2-4 parts of edible salt, 5-10 parts of dietary fibers, 5-10 parts of vegetable oil and the proper amount of water. The biscuit has a natural meaty smell and some advantages of antioxidant substances, contains most of amino acid, polypeptide and other effective constituents, and facilitates health of customers. Dietary fiber powder is contained, so that the biscuit is low in sugar and low in calory and has a richer nutrition structure.

The present invention discloses a ready-to-eat desertliving cistanche flavor fried dough twist and a manufacturing method thereof. The ready-to-eat desertliving cistanche flavor fried dough twist comprises the following components including, by weight, 1-3 parts of desertliving cistanche, 240-260 parts of pea flour, 240-260 parts of wheat flour, 0.05-0.07 parts of wormwood flour, 2-4 parts of eggs, 0.5-1.5 parts of red dates, 0.5-1 parts of barbary wolfberry fruit, 30-40 parts of white granulated sugar, 30-40 parts of rock sugar, 4-9 parts of honey, and 1-2 parts of salt. The manufacturing method comprises the steps of (a) juicing; (b) kneading dough; (c) fermenting the dough; (d) moulding the fried dough twist; (e) soaking, cooling and seasoning the cooked fried dough twist type noodles; and (f) baking and obtaining the finished product of the fried dough twist. The desertliving cistanche flavor fried dough twist is bright and attractive in color, crisp and taste in taste and low in fat content, is integrated with nutrition of raw materials such as desertliving cistanche, pea, honey, red dates and barbary wolfberry fruit and the like, and is a kind of delicious and nutrient specialty food.

The application discloses a method for preparing shredded red pepper with beef and mushrooms. The method comprises the following steps: 1, grinding dry red pepper and old ginger into a grinder together, and grinding garlic; 2, dicing beef, pickling with white granulated sugar for 5-10 minutes, slicing mushrooms and salting with salt for 5-10 minutes, airing collybia albuminosa and grinding into powder, and peeling peanuts and grinding; 3, frying, namely frying raw Sichuan pepper and fermented soya beans with rapeseed oil for 2-5 minutes, mixing the dry red pepper and old ginger together, frying in the rapeseed oil for 10-15 minutes with the temperature kept at 100-150 DEG C, adding garlic, drying vapor, and frying vapor in the salted beef and mushrooms with the rapeseed oil for later use;and 4, performing secondary frying, namely mixing the dry red pepper, old ginger, beef, mushrooms and garlic, spreading the ground peanuts and collybia albuminosa and uniformly stirring, boiling by slow fire for 5-10 minutes, and adding salt, monosodium glutamate and white sesame seeds. The red pepper made by the method disclosed by the invention is excellent in taste.

The invention discloses a continuous automatic production line used for processing stir-fried rice. The production line comprises a raw material bin, wherein the lower end of the raw material bin is connected to a primary sieving device, the primary sieving device is connected to an automatic weighing device, and the automatic weighing device communicates with a digester through a material conveying pipeline II; a draining device is arranged below the digester, a loading bin is positioned at the upper end of the draining device, and the discharging port of the loading bin communicates with thefeeding port of a stir-frying pan; the discharging port of the stir-frying pan is provided with a swinging vibration sieve, and the discharging end of the stir-frying pan is provided with a fine sandreflux hoister; and the discharging port of the swing vibration sieve is sequentially connected to a sieving cleaning device, a rice milling machine I, a rice milling machine II and a color sorting mechanism through material conveying hoisters, and the discharging port of the color sorting mechanism is connected to a finished product bin through material conveying pipelines. An automatic programcontrol management system of the invention reduces the an intermediate operation links, not only enhances the controllability of the production process and greatly saves manpower, but also obviously improves production efficiency, reduces production cost and increases economic benefit.

The invention discloses a method for producing grapefruit flavor milk shelled melon seeds. The grapefruit flavor milk shelled melon seeds are prepared from the following raw materials in parts by weight: 100-120 parts of shelled melon seeds, 10-15 parts of milk, 5-10 parts of grapefruit juice, 5-8 parts of flos sophorae, 2-3 parts of red flower, 1-2 parts of radix angelicae, 2-3 parts of grapefruit peel, 2-3 parts of tribulus terrestris, 1-2 parts of indigo naturalis, 1-2 parts of folium mori, 1-2 parts of polygala tenuifolia, 0.1-0.3 part of xanthan gum, 10-15 parts of white spirit, 5-10 parts of butter and a proper amount of a seasoning fluid. The grapefruit flavor milk shelled melon seeds are prepared by decocting, frying and fusing the milk, grapefruit juice and melon seeds, the milk flavor and grapefruit flavor are increased, and the taste is sweet and crispy. Meanwhile, beneficial traditional Chinese medicine components are added into the formula, a health-care function is improved, the tribulus terrestris has the effects of calming the liver and tonifying kidney, and the polygala tenuifolia has the effects of improving intelligence and soothing nerves and invigorating the spleen and tonifying kidney, so that bad conditions of unsettled feeling, weakness and amnesia can be effectively relieved.

The invention discloses an essence-free strawberry sandwich biscuit and a preparation method thereof. The preparation method comprises the following steps: slicing radix puerariae to steam, adding water to carry out ultrasonic treatment, filtering and recovering the filtrate A; grinding wild ginger, steaming, adding rice wine to soak, filtering and recovering the filtrate B; mixing palm oil, strawberry raw stock, egg powder, white granulated sugar, maltose, starch, millet flour, edible ammonium bicarbonate and edible sodium bicarbonate to obtain a mixture A; adding flour in the mixture A, mixing and placing to obtain a mixture B; adding the filtrate B in the mixture B, mixing and placing for 7-8h to obtain a mixture C; shaping the mixture C and adding cream in the interlayer of the shaped biscuit; and sending the cream sandwich biscuit into a biscuit stove to bake, spraying palm oil on the surface, cooling and trimming to obtain the essence-free strawberry sandwich biscuit. The prepared essence-free strawberry sandwich biscuit is free of essence, so that the fragrance of the strawberry is kept and a health effect is provided.

Snowflake candy, commonly known as slag candy, is a well-known specialty snack in Yaozhou District, Tongchuan City, Shaanxi Province. A large part of the traditional snowflake sugar production process relies on professional sugar makers, and the taste and formula do not cater to the preferences of modern people. The invention provides a preparation method of snowflake candy, comprising the following steps: preparing nuts: frying sesame seeds, peanuts, sweet almonds, and walnuts respectively, peeling and breaking them, and correspondingly obtaining sesame kernels, peanut kernels, almonds, and walnut kernels, Standby; primary sugar embryo: soak millet and add barley mash to steam, then ferment, then filter and boil the sugar embryo, twist the strips to get sugar embryo, and cool it for later use; making snowflake sugar: put the above steps (1) Add 20kg of sesame kernels, 5kg of peanut kernels, 2.5kg of almonds, and 2.5kg of walnut kernels, add the sugar embryos obtained in the above step (2), mix and bake them in a container, knead them evenly after softening, and press them into a cake shape , cut into strips is snowflake candy. It is suitable for industrialized production and has the function of food therapy and health care.

The invention relates to the technical field of food, and particularly discloses an egg tart skin and a manufacturing process thereof, and the egg tart skin comprises the following raw materials in parts by weight: 50-60 parts of an oil core and 150-180 parts of a water skin; the water skin is prepared from the following raw materials in parts by weight: 220 to 260 parts of flour, 18 to 24 parts of sugar, 5 to 15 parts of eggs, 0.2 to 0.6 part of an emulsifying agent and 500 to 800 parts of water; the oil core comprises the following raw materials in parts by weight: 90-150 parts of flour and 200-260 parts of lard oil; the emulsifier comprises calcium lactate, sucrose fatty acid ester and distilled monoglyceride; the egg tart skin disclosed by the invention has a relatively good crisp mouth feel.

The present invention relates to a meat-aroma glutinous rice cake, and belongs to the food field. The meat-aroma glutinous rice cake is prepared from the following raw materials by weight: 150 to 180 grams of glutinous rice, 20 to 25 grams of glutinous rice powder, 15 to 20 grams of pork muddy flesh, 15 to 20 grams of big red dates, 4 to 6 grams of tuber onion seeds, 5 to 10 grams of coptis chinensis, 10 to 15 grams of glycyrrhiza uralensis and 30 to 40 grams of green tea. According to the present invention, the meat-aroma glutinous rice cake has characteristics of a unique flavor, a sweet and crisp taste, rich nutriments, a special health care function and can maintain the natural flavor of glutinous rice.

The invention discloses a honey walnut kernel making method which comprises the following steps: S1, pretreating fresh walnut kernels to obtain peeled walnut kernels; s2, putting the peeled walnut kernels into a freeze dryer for freeze drying; s3, soaking the peeled walnut kernels subjected to freeze drying in honey water; s4, mixing the honey and the egg liquid according to a volume ratio of 1: (15-20), adding the peeled walnut kernels obtained in the step S3 after the honey and the egg liquid are fully and uniformly mixed, then transferring the peeled walnut kernels into a tray, and draining redundant mixed liquid of the honey and the egg liquid; s5, taking 10-15 parts by mass of flour and 2-3 parts by mass of honey powder, uniformly mixing the flour and the honey powder, and uniformly sieving the flour and the honey powder on the peeled walnut kernels by using a sieve; and S6, frying the peeled walnut kernels obtained in the step S5 in a pot until the surfaces of the walnut kernels are golden yellow, fishing out the walnut kernels, draining oil, and airing. The method effectively avoids the problem that the honey of the existing honey walnut kernels is easy to melt at high temperature, and the honey walnut kernels are very convenient to package, transport and eat.