155results about How to "Sweet and delicious" patented technology

The invention discloses a manufacture method for fruit egg tart water. The egg tart water made by the manufacture method for the fruit egg tart water is mainly made of milk, unsalted butter, berry sugar, yolk, condensed milk and fruit. A manufacture process is simple, and a made egg tart is bright in color, smooth in taste and fragrant, sweet and delicious in taste. The made egg tart has the fragrance of the fruit, and nutritional ingredients in the egg tart are increased.

The invention relates to a method for preparing plant health-care tea, in particular to a method for preparing fructus crataegi cuneatae leaf health-care tea having strong pharmacological effect, aiming to provide plant health-care tea. The method comprises the following steps of: picking up fresh leaves; dewatering; kneading and twisting; drying; grinding; blending; packaging; and sub-packaging: packaging by a tea bag packaging machine to obtain the fructus crataegi cuneatae leaf health-care tea, wherein per 5g of the tea is packaged into a bag. The preparation method retains original ingredients and health-care functions of the fructus crataegi cuneatae leaves and increases the content of vitamin C through blending with oolong tea powder. The tea can be used for effectively eliminating oil and fat, helping discharge waste in vivo, dissipating stasis and resolving phlegm so as to achieve the effects of losing weight and reducing the fat.

The invention relates to a method for preparing health-care drink of yam, wherein it comprises that: washing, removing skin and cutting the yam; adding citrate; adding water at 1:2. 5 to beat slurry; boiling at 80Deg. C for 20min; adding pectase, cellulose, and amylase into slurry to enzymolyze for 2h, to obtain the yam slurry; eccentrically treating the slurry at 4000rpm for 15min, collecting upper clean liquid as the yam juice; adding findings, to obtain the drink. The invention has no side effect, hormone and additive.

The invention relates to a composition for loosening bowel to relieve constipation. The composition is mainly prepared from the following raw materials in parts by weight of 30-60 parts of roses, 0.5-10 parts of fruits and vegetables, 0.01-16 parts of Chinese herbal medicine materials, 30-60 parts of fructooligosaccharide, 1-5 parts of xylo-oligosaccharides, 0.1-2 parts of maltodextrin, 0-1 part of isomaltooligosaccharide, 0-1 part of polydextrose, 0-1 part of soybean peptides, 0-0.1 part of konjaku powder, 0-0.01 part of vitamin E, and 0-0.1 part of calcium lactate. The composition for loosening bowel to relieve constipation comprises various natural components for moisturizing the intestine, can promote intestinal peristalsis, soften excrement and urine, and improve intestine microenvironment, and achieve the effect of long-acting improving of constipation after being eaten for an appropriate treatment course, and is free from toxic and side effects.

The invention discloses a Chinese chestnut chocolate cake. The Chinese chestnut chocolate cake is prepared by the following raw materials according to parts by weight: 70 to 80 parts of flour, 20 to 40 parts of Chinese chestnut, 10 to 20 parts of chocolate, 10 to 20 parts of egg, 1 to 3 parts of salt, 1 to 3 parts of monosodium glutamate, 2 to 4 parts of sodium bicarbonate, 10 to 20 parts of cream and 3 to 5 parts of cake emulsifier. The preparation process comprises the following steps: 1, crushing the Chinese chestnut to obtain Chinese chestnut powder; 2, mixing the flour, the Chinese chestnut powder and the sodium bicarbonate to be stirred with water, then adding in the salt, the sodium glutamate and the cake emulsifier, and then evenly stirring; 3, beating the egg; 4, shaping; 5, spreading the chocolate onto the surface of the cake; and 6, putting the cake into an oven to be baked for 35 to 45 minutes, taking out the baked cake, then putting the cream on the baked cake, and finally, obtaining the Chinese chestnut chocolate cake. The Chinese chestnut chocolate cake has higher nutritional value, integrates the advantages of ordinary cake and Chinese chestnut in taste, tastes sweet and is fragrant and attractive.

The invention discloses a walnut chocolate cake, which comprises the following raw materials by weight: 500g of flour, 130g of walnut, 25g of honey, 15g of raisin, 25g of chocolate, 90g of egg, 10g of salt, 8g of monosodium glutamate, 8g of baking soda, 90g of cream and 8g of cake emulsifier. A making method comprises the following steps of: (1) grinding the walnut; (2) mixing the flour, walnut powder and the baking soda, adding water, stirring, adding the salt, the monosodium glutamate and the cake emulsifier, and uniformly stirring; (3) breaking the egg, uniformly stirring, adding into the raw materials in the step (2), adding the honey and the raisin, and uniformly stirring; (4) forming; (5) spreading the chocolate on the surface of the cake; and (6) baking, namely putting into a baking box, baking for 35 to 45 minutes, taking out, spreading the cream, and thus obtaining the walnut chocolate cake. The walnut chocolate cake is prepared from the walnut serving as a raw material, and has high nutritional value.

The invention relates to a food field, substantially relates to a fungus condiment and the preparation method. The fungus condiment is made by the following raw materials according the part by weight: morchella esculenta of 1 to 5 parts, matsutake of 5 to 10 parts, dictyophora of 1 to 5 parts, boletus of 10 to 25 parts, mushroom of 20 to 25 parts, agrocybe cylindracea of 6 to 15 parts, cantharelloid of 10 to 25 parts, lucid ganoderma of 3 to 8 parts, natural spice of 3 to 15 parts, and sodium glutanmate of 10 to 25 parts. The high concentration is implemented to the wild mushrooms so as to make instant product; the fungus condiment is a condiment which is mainly applicable for mushroom soup; when the fungus condiment is added into the soup, the fungus flavor is more strong, the taste is pure and the nutrition is easier to be absorbed.

The grain food consists of corn meal 20-30 wt%, malt syrup 20-30 wt%, chocolate 10-20 wt%, raisin 10-15 wt%, black rice meal 1-10 wt%, oat meal 1-10 wt%, sesame 1-5 wt%, sugar 1-5 wt% and edible gelatin 0-1 wt%. It is not fried and is similar to hard and soft Manchu candied fritter in structure, flavor and taste, and has unique flavor.

The invention discloses nutritious breakfast. The nutritious breakfast is prepared from soybean, corn, brown rice, wheat or oat, pumpkin or carrot, and Chinese chestnut or walnut in a weight ratio of 2-9:0.5-4:0.5-4:0.5-4:0.8-4:0.3-7, or the nutritious breakfast is prepared from black bean, black rice, Chinese chestnut or walnut, and pumpkin or carrot in a weight ratio of 2-9:0.5-4:0.3-7:0-4. A method for preparing the nutritious breakfast comprises the following steps of: preparing each component for each group of nutritious breakfast in proportion, mixing, cleaning and grinding, adding water and boiling to form a pasty mixture or a drink mixture, and adding sugar. The nutritious breakfast has the advantages of high and balanced nutritional components, fragrant and sweet and delicious taste, reasonable price, simple preparation, and capability of increasing nutrition for teenagers and enhancing physique of old people.

The invention discloses tobacco extract and electronic cigarette liquid. A preparation method of the tobacco extract comprises the following steps that (1), tobacco powder or/and tobacco shreds serve as raw materials, the raw materials are extracted with ethanol water with the volume fraction more than 75%, an extracting solution is concentrated to obtain ethanol extract, ethanol is used for dissolving the ethanol extract, then the ethanol extract is frozen, dissolved out, precipitated and filtered, and filter liquor is concentrated to obtain extract I; (2), the raw materials extracted with the ethanol are extracted with water, water extract is obtained, the water extract is leached with a solvent A, water phases are collected and then are used for leaching a solvent B, and organic phases are collected and concentrated to obtain extract II, wherein the solvent A is one or more of petroleum ether, normal hexane and cyclohexane, and the solvent B is ethyl acetate or dichloromethane; (3), the extract I and the extract II are mixed to obtain the tobacco extract. The tobacco extract keeps the tobacco aroma, the amount of aroma is full, no black residue exists after atomization, and no scorched flavor exists.

The invention relates to a food seasoning and the processing method. The food seasoning is made by the following raw materials according to the part by weight: matsutake of 1 to 5 parts, morchella esculenta of 1 to 3 parts, agrocybe cylindracea of 40 to 55 parts, mushroom of 2 to 6 parts, yellow boletus of 1 to 3 parts, sesame of 2 to 5 parts, peanut of 8 to 14 parts, vegetable oil of 10 to 15 parts, feast sperm of 0.1 to 1.5 parts, pepper of 15 to 20 parts, spice of 2 to 4 parts and salt of 1 to 3 parts. The food seasoning of the invention takes feast as the main raw materials, and is a green condiment, and has the advantages of strong mushroom taste, crispy and delicious and rich nutrition.

A fermenting technique for preparing the hydrolytic fish protein with sour-sweet taste and rich amino acids features that the fish meat is fermented by one or more of bacterium lactis, bifidobacterium, thermophilic streptococcus and Bulgarian bacillus for 2-7 hr.

The invention discloses a method for pickling a special cucumber pickle. The pickle is prepared by pickling cucumbers, white spirit, ginger, soy sauce, peanut oil, foeniculum vulgare, pepper, monosodium glutamate, sugar, chillies and salt in percentage by weight. The method has the advantages of simple process and reasonable preparation, and the product has the characteristics of rich nutrition, luscious taste, easiness of storage, fresh, crisp, fragrant, hot and salty tastes, and the like. What is more, the pickle has a prevention effect on the H1N1 influenza A spread in the world.

The invention discloses nutrient lotus seed powder capable of clearing heat and relieving fidgetiness and a preparation method of the nutrient lotus seed powder. The nutrient lotus seed powder consists of the following raw materials of lotus seeds, water chestnuts, green plum juice, barley kernels, waxberries, wild jujubes, chickpeas, tomato powders, water bamboos, smallanthus sonchifolius, honeysuckles and the like. The nutrient lotus seed powder and the preparation method thereof disclosed by the invention have the beneficial effects that the lotus seeds have the efficacies of reinforcing the spleen, relieving diarrhea, quieting the heart, soothing the nerves, clearing heat and relieving fidgetiness, and the lotus seeds are combined with various food materials, so that the made nutrient lotus seed powder is delicately fragrant and pleasant, fragrant, sweet and delicious and rich in nutrition; the time that people cook dry lotus seeds is shortened; besides, the nutrient lotus seed also has the efficacies of clearing heat, dispelling summer-heat and promoting sleep, and is suitable for being eaten in summer.

The invention discloses collagen fruit jelly and a preparation method thereof. Each 1000 bags of products of the collagen fruit jelly contain the following raw material and auxiliary materials, wherein the raw material comprises 1400-1600g of collagen; and the auxiliary materials comprise 3000-3500g of fructo-oligosaccharide, 700-800g of oligoiso-maltitol, 250-350g of white granulated sugar, 15-30g of konjac, 100-200g of sweet orange fruit powder, 10-25g of sucralose, 10-20g of potassium sorbate and 8500-10000g of purified water. The preparation method mainly comprises the following process steps: quality detection of the raw material and the auxiliary materials, sieving, weighing, mixing, solation, volume fixing, filling, sealing, atmospheric sterilization, cooling, forming, packaging andthe like to obtain the finished products; the collagen fruit jelly has good mouthfeel; and the production process is simple and has short time.

The present invention discloses fucoidin-enriched intestinal tract preserving type jelly and a preparation method thereof, relates to the technical field of food processing and fills a technical gap in the prior art that no intestinal tract preserving and diarrhea relieving functional jelly exists. The fucoidin-enriched intestinal tract preserving type jelly comprises the following raw materials:brown algae concentrated powder, trehalose, composite prebiotic powder, concentrated lemon juice, apple juice, jelly powder, sodium alginate, edible essence and pure water; the composite prebiotic powder is a combination of one or more of lactitol, inulin, oligofructose, oligoisomaltose or polydextrose; and the raw materials of the brown algae concentrated powder and sodium alginate are both natural polysaccharide products extracted from kelp or sargassum of brown algae and have good solubility. The intestinal tract preserving type jelly regulates intestinal tract and easily preserves health by consumption of snack foods, is tender, smooth and refreshing, and convenient to carry and eat, and has a good market prospect.

The invention relates to a method for preparing toxin-expelling and young-keeping semen nelumbinis porridge, and belongs to the field of foods. The method comprises the following steps of: pretreating raw materials, grinding roughly, heating to form an amyloid, cooling, grinding finely, spicing, drying, sterilizing at high temperature, sealing under vacuum and packaging. The toxin-expelling and young-keeping semen nelumbinis porridge is convenient to eat and sweet and palatable in taste, has the effects of maintaining beauty, keeping young and enriching blood, facilitates the absorption and smoothness of intestinal tracts and the regulation of body functions; and the preparation process is simple and sanitary.

The invention discloses a rhizopus which is collected in the CCTCC (China Center for Type Culture Collection) and has a collection number of No. M 2011323 and the application of the rhizopus to the preparation of a rice wine yeast, belonging to the field of microorganism. The invention further discloses the rice wine yeast prepared from the rhizopus and a method for preparing the rice wine yeast.The rhizopus used for preparing the rice wine yeast is obtained through screening, the rice wine brewed by using the rice wine yeast has high alcohol and sugar content and tastes sweeter and more fragrant than the rice wine brewed by using the existing rhizopus rice wine yeast.

The invention relates to a mountain delicacy wine and a processing method thereof. The mountain delicacy wine disclosed in the invention is made by soaking a group of compounds in 58-degree to 62-degree pure Kaoliang distilled spirit. The compounds consist of the substances by weight portions of: 1-7 portions of Chinese caterpillar fungus, 2-6 portions of glossy ganoderma, 4-12 portions of ginseng, 5-15 portions of campanula pilosula, 4-10 portions of radix adenophorae:, 3-8 portions of fresh morel mushroom, 4-15 portions of fresh matsutake, 10-20 portions of fresh bolete, 2-6 portions of black pedate pinellia rhizome, 10-25 portions of medlar, 15-25 portions of jujube, 4-12 portions of cured raisin, 2-5 portions of honey and 1-4 portions of coptis. The invention mixes wild edible fungi with valuable Chinese medicinal materials, the nutrition and pharmacological ingredients are dissolved in the distilled spirit so as to be absorbed by human body more easily by taking orally. The invention has the effects of relieving heat and regulating qi, tonifying kidney and invigorating brain, nourishing yin and strengthening yang, preserving health and prolonging life for human body.

This invention pertains a way of storing, specific speaking; it's a long term storing method of Chinese chestnut. Its procedure is: do the faces an hydration processing to the chestnut, dry up for 2-3 hours in the furnace of 50 deg.C, choose the storage container, in which there is the agent for keeping taste made of inner skin of Chinese chestnut and silica gel drier. Then put in the Chinese chestnut, to two over three of volume, in the container there are air holes, finally use the ane filter cover the holes, then store the container in the cool and dry place. This way kills bacteria on Chinese chestnut face, prevent bacteria' born, at the same time, weaken the ability of buding, promote losing water at 15%--30%, and sugar degree over 15%. This way of storing applies for the family and production of small scale.

The invention relates to the field of food processing, and more specifically relates to a method for preparing a dragonfruit juice. The method comprises the following steps: selecting the material and cutting the material into blocks, preparing the dragonfruit pieces, preparing celery juice, preparing the dragonfruit juice, disinfecting the dragonfruit juice, and loading the dragonfruit juice. The dragonfruit juice has hypolipidemic effect, the celery juice has blood pressure lowering effect, and combination of the dragonfruit juice and the celery juice has the advantages of sweat taste and has health care effect.

The invention discloses a preparation method of a biological preparation for preventing and controlling a vegetable nematode disease. The preparation method comprises the steps of firstly culturing paecilomyces lilacinus by virtue of a culture medium until mature, adding chitosan, and carrying out mixed culture, so as to obtain the biological preparation. According to the preparation method, paecilomyces lilacinus and chitosan are well combined together and do not need to be separately used, so that the use is convenient, the cost is low, the effect is good; furthermore, the prepared biological preparation for preventing and controlling the vegetable nematode disease can be used during soil preparation fertilization, growing period and flowering and fruit bearing periods, is stable in field use effect and has efficacies of enhancing fertility, increasing field, improving quality, saving labor, increasing benefit, reducing residual toxicity, improving soil quality and eliminating nematodes.

A roasted fragrant flavor sweet potato beverage and a preparation method thereof are characterized in that the sweet potato beverage is composed of a sweet potato water extracting solution and glycine; the sweet potato water extracting solution is a filtering solution obtained by the fact that extraction is performed by using deionized water for 3-6 hours under the condition of 40-70 DEG C and then filtration is performed. The roasted fragrant flavor sweet potato beverage is rich in nutrition and fragrant and sweet in taste, and is a nutrition health beverage with roasted fragrant flavor. Because sweet potato resources are rich, the preparation technology is simple, the operation is convenient and the nutrition health function of sweet potatoes is outstanding, the roasted fragrant flavor sweet potato beverage and the preparation method thereof effectively utilize the sweet potato resources and improve the additional value of the sweet potato resources, and have broad market prospects.