50results about How to "Tasty" patented technology

The invention discloses a method for enhancing the taste of rice noodles by taking fresh rice as raw material. The method adopts a common production process of the rice noodles and comprises the following steps: soaking and smashing, then adding dietary fiber and rice protein in a certain ratio into the process of stirring, and adjusting water content; then performing processes of twin-screw extrusion, aging 1, steaming again, aging 2, washing and the like; finally, drying, cutting, sterilizing and packaging to obtain the rice noodles. In the rice noodles prepared by the method, the selection requirements of the raw materials are greatly reduced; various fresh early indica rice, late indica rice, mixed rice of early indica rice and late indica rice and broken rice are applicable. The rice noodles prepared by the method are less in pulp output amount and low in rice bar broken rate; meanwhile, the rice noodles have porous structures which are easily tasted and strong in reconstitution properties. In addition, the added dietary fiber and rice protein are capable of well making up the defect of relatively single nutrition of original rice noodles, so that the requirements of consumers on mouth feel, flavor and nutrition are met.

The invention relates to a preparation method of the upper part of a leg of pork, belonging to a preparation method of a meat product. The method of the upper part of the leg of pork sequentially comprises the steps of processing raw materials, stewing spice, preparing ingredients, injecting, kneading in a rolling way, drying, cooking, making caramel, coloring, baking, carrying out vacuum package and carrying out secondary sterilization. The upper part of the leg of pork prepared by the method is more delicious in flavor and more attractive and stable in color; the traditional Chinese style sauce halogen upper part of the leg of pork adopts the traditional marinating technology, and the thick gravy is prepared and the cooking, the salinity and the color modulation are mastered by human experience, so that the upper parts of the legs of pork which are made by different people in different batches have larger difference; the upper part of the leg of pork is prepared by combining the western style technology and the Chinese style technology, so that all indexes such as flavor, salinity and the like of the product are stable, the processing technology of the product is standard, and the defects that the traditional Chinese style sauce halogen product can not realize quantization and standardization can be avoided; furthermore, according to the method, all the auxiliary material is utilized once, so that the defects that the soup stock of the traditional Chinese style sauce halogen product is repeatedly used, the residue of the soup stock is stored and the like can be avoided, and the cost of the product formula can be lowered.

The invention discloses a canned pork luncheon meat and a making method thereof, and belongs to the technical field of canned foods. The canned pork luncheon meat comprises, by weight, 60-70 parts of meat, 2-8 parts of corn starch, 1-3 parts of yellow rice wine, 0.5-1.5 parts of edible salt, 0.2-0.8 parts of white sugar, 0.05-0.08 parts of I+G, 0.01-0.03 parts of composite phosphate, 0.1-0.3 parts of konjac glucomannan, 0.05-0.1 parts of carrageenan, 0.15-0.3 parts of paprika, 0.02-0.04 parts of a spice, 0.02-0.05 parts of onion, 0.01-0.015 parts of powdered ginger, 0.005-0.01 parts of beet red, and 0.002-0.05 parts of L-ascorbic acid; and the meat comprises at least one of chicken, pork and beef. The canned pork luncheon meat has the advantages of good mouthfeel, rich fragrance and good color.

The invention discloses a preparation method of diced meat-mustard pickle. The preparation method comprises the following steps: cutting the mustard into mustard shreds, and drying until the moisture content is 8-12% by weight; carrying out deep-frying on the diced pork until the diced pork is in toast tan; weighing diced pepper, Sichuan pepper powder and sugar in a weight ratio of 7:4:4 and uniformly mixing to obtain a mixture I; weighing peanut oil in a weight ratio of peanut oil to the mixture I being1.5:1, and pouring the peanut oil into the mixture I to obtain a mixture II; steaming the mustard shreds in a steam box at 100 DEG C for 10 minutes; putting the steamed mustard shreds, the diced pork and edible salt into a closed container, and fermenting for 6-8 days; weighing the fermented mustard shreds and the mixture II in a weight ratio of (95-100):(13-16); and uniformly stirring and sterilizing to obtain the diced meat-mustard pickle. In the preparation method disclosed by the invention, the drying is performed before steaming, the steamed mustard shreds easily get tasty and are soft with tenacity, and the mouthfeel is great; the diced meat-mustard pickle is suitable for different people at all ages. The preparation method disclosed by the invention is simple in the processing technology and suitable for automatic production in a factory.

The invention discloses a method for making snack sauced beef jerky. The method comprises the following steps: (1) boiling for producing aniseed water; (2) ultrasonic assisted pickling; (3) deodorizing and filtration; (4) cooking; and (5) packaging. Beef is pickled under the assistance of ultrasound, so the pickling time is greatly shortened, and the beef and the aniseed water are fully fused to make the beef jerky tasty; and the beef is dried by hot air blowing, so the water content of the beef jerky is improved; and blanching in carrot water is adopted, so the odor is reduced, the nutritional values of the product are increased, and the product is loved by people.

The invention discloses a chili seasoning. The chili seasoning is prepared from dry chili powder, sesame, fermented soya beans, pepper, star anise, fennel, cinnamon, Chinese olive, fresh ginger, dried ginger, galangal, rhizoma kaempferiae, sage, cardamom, radix angelicae, black pepper, radix aucklandiae, vanilla, peanut kernels, walnut kernel and salt. The invention further discloses a preparing method of the chili seasoning. The preparing method includes the following steps of 1, chili sorting; 2, parching; 3, smashing; 4, mixing; 5, stirring; 6, packaging. The chili seasoning has the advantages of being spicy, palatable, thick in fragrance and moderate and long in taste; the chili seasoning is good in color, aroma and taste, rich in nutrient, low in calorie, suitable for industrial production and good in economic and social benefit.

The invention discloses a cup for making tea. The cup for making the tea comprises an outer cup and a cylindrical inner cup arranged in the outer cup, the inner cup comprises an inner cup body, a rotary cup arranged in the inner cup body, a rotary stirring plate frame arranged in the rotary cup, a sealing ball, a water squeezing plate, a sealing rod and a pull ball. The inner cup is formed by a rotating rotary cup and a rotary stirring plate frame which rotates reversely, tea in a stirring cup is fully stirred by means of the rotating stirring force of the rotary cup and the rotary stirring plate frame, and tea water is more tasty and fragrant; by means of the sealing ball, the water squeezing plate, the sealing rod and the pull ball, the tea which is well made falls into the outer cup, the inner cup is taken out, the tea water in the outer cup can be poured into the tea cup for drinking conveniently, when the sealing ball rises to discharge, the water squeezing plate synchronously rises and squeezes the tea, residual water in the tea is squeezed out, waste is avoided, and discharging and tea squeezing are conducted synchronously. It is guaranteed that the operation is simple and efficient, and convenience and practicability are achieved.

The invention discloses a processing technique of seasoning sea grass, comprising the following steps: (1) liquid seasoner is used for spraying mist on a dry sea grass raw material, so as to lead seagrass raw material to be tasty uniformly; (2) the raw material is dried in a drying box; (3) edible vegetable oil is sprayed on the surface of the sea grass raw material in a mist way; (4) the raw material is fed in an automatic slicing machine to be cut with a certain size; (5) the raw material is fed into the drying box to be dried for obtaining finished products. The seasoning sea grass has thefollowing advantages by adopting the technique: (1) color and luster are green and have no light brown color in the traditional method; (2) the mouth feeing is fragment and tasty; (3) the specification is neat and the size is uniform; (4) products are not easy to be crushed; (5) labor and material are saved, and the manufacturing of products can be carried out one time.

The invention belongs to the field of food processing, and particularly relates to stomach-strengthening digestion-promoting crisp radishes and a preparation method thereof.The preparation method includes: salting radishes; adding Dendrobium candidium of 5-6 wt%, sweet potato leaf of 5-7 wt%, bamboo shoot shell of 7-8 wt%, straw mushroom of 10-12 wt% and citrus honey of 6-8 wt% into salting liquid; sealing, and placing at 0-5 DEG C for 12 h to prepare pickling liquid; adding radish strips after being salted into the pickling liquid for second pickling.The crisp radishes are endowed with stomach-strengthening digestion-promoting efficacy, is excellent in taste and suitable for people with various physical conditions to eat.

The invention discloses an Aster tataricus health-care beverage, which is characterized by comprising the following raw materials according to the following weight proportion: Aster tataricus 4-5, bamboo leaves 4-5, radix aucklandiae 3-4, tuckahoe with pine 4-5, and white mulberry root-bark 4-5. The beverage conforms to the theory of traditional Chinese medicine, has the health-care effects of removing the toxin of five internal organs, is balanced in action and safe, has no toxic and side effects, tastes good and can be drunk for a long time.

The invention discloses a base seasoning for chafing dish and a making method of the base seasoning. The base seasoning comprises the raw materials of beef tallow, chicken oil, salad oil, chili peppers, Chinese prickly ash, pepper fruits, a thick broad-bean sauce, fermented soya beans, fermented glutinous rice, crystal sugar, Baijiu, Chinese cinnamon, fructus tsaoko, star aniseeds, netmeg, rhizomakaempferiae, beautiful galangal fruits, cloves, Indian long peppers, rhizoma chuanxiong, radix angelicae, amomum cardamomum, a mixture of radix aucklandiae and fructus amomi, galanga, fennel fruits,licorice roots, bay leaves, cumin seeds, gardenia jasminoides, lysimachia capillipes, lysimachia foenum-graecum hance, vanilla, onions, scallions, fresh ginger, coriander, garlic and celery. The invention further provides the making method of the base seasoning. According to the base seasoning for chafing dish and the making method of the base seasoning, varied natural Chinese herbal medicines andspices are adopted, ingredients are healthy, people eat the base seasoning do not suffer from excessive internal heat easily, the base seasoning integrates nutrients and delicious taste, and has popular potential and high promotion value.

The invention provides a method for processing dried prawns. The method is characterized by comprising the following steps: (1) freezing fresh prawns, and taking the frozen prawns out for standby for the next step for processing; (2) removing shells of partial of the frozen prawns, immersing the shell-less prawns into ice water at zero DEG C; (3) taking the shell-less prawns out from the ice water, and then immersing and washing in a salt solution of 30-50 DEG C for 5-10 minutes; (4) spraying and cleaning the prawns which are immersed and washed by the salt solution; (5) putting the prawns into a food steamer for steaming; (6) drying the prawns, wherein the water content of the dried prawns is 6-8 percent; and (7) packaging the dried prawns into finished products. According to the method for processing dried prawns, spoilage of prawn materials is avoided in multiple processing steps, the quality of the finished dried prawns is improved, and the loss of the nutrient components of the dried prawns is avoided.

The invention discloses method for assisting marinated meat through ultrasonic wave. The method comprises the following steps: material selection and initial processing; pickling: soaking meat into water with the salt with the mass percent being 10 to 20 to pickle the meat for 30min; precooking: putting the pickled meat into water, pressurizing the water to 0.13 to 0.16MPa, and then boiling for 5to 10min; marinating: putting the precooked meat into marinade prepared in advance, to ensure that the meat is completely soaked into the marinade, boiling the marinade with soft fire, soaking an ultrasonic generator into the marinade, emitting ultrasonic wave with the strength being 10W / cm<2> to 18W / cm<2>, keeping the process for 30 to 40min, then extincting the fire, closing a pot opening afterthe marinade is cooled down to 80 DEG C, and performing insulation for 30min; taking out the meat: naturally cooling down the meat to 25 DEG C after the meat is taken out, freezing the marinade for using for the next time after the marinade is filtered; performing vacuum packaging and sterilization. The method can effectively reduce the marinating time on the premise that the marinating quality isguaranteed, saves energy and reduces emission, improves the scale production efficiency, and improves the mouthfeel of the meat.

The invention provides a flavor food drying / flavoring all-in-one machine, comprising a vacuum tank, a feed liquid tank, a vacuum pump, a hot air generator and a hanging basket, wherein the hot air generator is provided with an air inlet pipe, one end of the air inlet pipe is connected with the hot air generator, the other end of the air inlet pipe is connected with the vacuum tank, and the end, close to the vacuum tank, of the air inlet pipe is provided with a hot air vent; the vacuum pump is provided with a suction pipe, one end of the suction pipe is connected with the vacuum pump, and the other end of the suction pipe is connected with the vacuum tank; the feed liquid tank is provided with a feeding pipe, one end of the feeding pipe is connected with the feed liquid tank, and the other end of the feeding pipe is connected with the vacuum tank; the feeding pipe is provided with a valve, the top of the vacuum tank is provided with a seal cover, the hanging basket is arranged in the vacuum tank, and flavor food is arranged in the hanging basket. The flavor food drying / flavoring all-in-one machine has flavoring and drying functions, thus solving the problems of conventional separation of flavoring from drying, nonuniform flavoring and serious waste.

The invention discloses a healthy spicy hot pot condiment and a preparation method thereof. The condiment is prepared from the following raw materials: oil materials, spices, Chinese herbal medicinesand auxiliary materials; the oil materials comprise rapeseed oil, beef tallow, salad oil and chicken oil; the spices comprise anise, rhizoma kaempferiae, cumin, amomum cardamomum, angelica dahurica, lemongrass, amomum tsao-ko, nutmeg, clove, myrcia, fennel, cinnamon, galangal, long pepper and amomum kravanh; the Chinese herbal medicines comprise radix aucklandiae, liquorice, liquorice, gardenia jasminoides ellis, angelica sinensis, rhizoma nardostachyos, pericarpium citri reticulatae, lithospermum erythrorhizon, adenophora stricta, polygonatum odoratum, fructus crataegi, momordica grosvenori and murraya paniculata; and the auxiliary materials comprise Erjingtiao dry red chilies, dry bell peppers, seven-star peppers, Chinese prickly ash, sichuanese peppers, thick broad-bean sauce, pickled peppers, hot and spicy sauce, chili sauce, beer, white spirit, crystal sugar, fermented glutinous rice, shallots, green Chinese onions, raw ginger, garlic and pod peppers. The invention also provides apreparation method of the condiment. The condiment adopts various natural Chinese herbal medicines and spices, is healthy in ingredients, does not cause internal heat easily, is nutritional and delicious, and has very high popularization value.

The present invention discloses non-oil-fried instant hollow noodles and a preparation method thereof, and belongs to the technical field of food processing. The non-oil-fried instant hollow noodles comprise the following raw materials in parts by weight: 60-85 parts of a mixture of highland barley flour and buckwheat flour, and 5-12 parts of sweet potato powder. The highland barley flour and buckwheat flour are compound enzyme modified highland barley flour and buckwheat flour. The present invention also discloses a preparation method of the non-oil-fried instant hollow noodles. The preparation method comprises the steps of dough kneading, squeezing and kneading, rolling, curing, molding, cooking, drying and packaging. The noodles have the advantages of being good in processing performance, strong in plasticity, good in taste and comprehensive in nutrition.

The invention discloses nutrition lunch canned meat and a making method thereof, and belongs to the technical field of canned food. The nutrition lunch canned meat is made of 60-70 parts of meat, 2-8 parts of corn starch, 1-3 parts of yellow wine, 0.5-1.5 parts of salt, 0.2-0.8 part of white sugar, 0.05-0.08 part of I+G, 0.01-0.03 part of composite phosphate, 0.2-0.35 part of konjac glucomannan, 0.15-0.3 part of chilli powder, 0.02-0.04 part of spice, 0.01-0.015 part of fresh ginger, 0.005-0.01 part of D-erythorbic acid, and 0.5-1 part of a plant extract. The meat is pork or beef. The plant extract is a water extract of astragalus membranaceus, pericarpium citri reticulatae, cassia seeds, polygonum multiflorum and Chinese dates. The concentration of the plant extract is 0.5-1.5 g / L. The nutrition lunch canned meat has a certain health care effect, fine and smooth taste and aromatic flavor.

The invention relates to instant glutinous rice congee. Glutinous rice, grouse and water are adopted as main raw materials, and deodorization, vacuum seasoning, ingredient filling, boiling curing and sterilization are performed to obtain the instant glutinous rice congee, wherein seasoning is prepared from edible salt, brown sugar, soup-stock chicken powder, white pepper raw powder, fresh ginger raw powder, I+G and cooking wine, and ingredients are prepared from medlar, lilies, lotus seeds with no core, longan pulp, ginseng tablets and quail eggs. The instant glutinous rice congee is abundant in food material, sweet and glutinous in taste, fragrant in flavor, high in nutritive value, and rapid, convenient and instant to eat.

The invention discloses a production method of mulberry leaf health dumplings. The method is characterized in that processed mulberry leaf powder is mixed with flour and seaweed meal to form a dough, the dough is processed to obtain dumpling wrappers, and blanched enzyme-deactivated fresh mulberry leaves are used as a raw material to obtain a dumpling stuffing. The mulberry leaves and the above seaweed raw material are foods with very high nutrition values, and are combined to realize nutrition and efficacy complementation, and the above mulberry leaf raw material is a delicious food with very high nutrition values, and has the effects of food digestion, qi rectifying, phlegm reducing, cough relieving, toxin expelling and lactation promoting. The mulberry leaf health dumplings organically combine the mulberry leaves and algae with the dumpling wrappers and the dumpling stuffing, and have high practical values and economic meaning.

The invention discloses preserved fruit potato chips and a production method thereof. The production method comprises the following steps: cleaning fresh potatoes to remove purities; step 2, peeling the potatoes and cutting the potatoes into chips; after framing the cut potato chips, placing the potato chips into a soaking tank containing a sodium metabisulfite solution for soaking for 25-35 min,and bleaching the soaked potato chips; step 4, boiling and preserving the bleached potatoes with a steam jacketed kettle; step 5, adding the boiled potato chips and a pickling liquid to a sterile vacuum tank for negative-pressure vacuum pickling; step 6, placing the potato chips in a low-temperature baking room for drying; step 7, placing baked semi-finished products in a cold drying room for colddrying after plate turning; step 8, secondarily seasoning the cold-dried potato chips; and step 9, performing vacuum packaging on the potato chips with sterilized packaging bags.

The invention discloses a sticky rice-chicken meatball and a preparation method thereof, and relates to the food processing field. The sticky rice-chicken meatball is prepared from the following components in parts by weight: a raw material: 95-100 parts of chicken; auxiliaries materials: 10-15 parts of sticky rice, 2-3 parts of salt, 15 parts of mashed potatoes, 0.4-0.5 part of phosphate, 2 parts of soybean protein isolate, 0.6 part of lentinula edodes blocks, 0.5 part of yam mud and 40 parts of water. According to the sticky rice-chicken meatball disclosed by the invention, the chicken and the sticky rice are combined and chicken meatball spices are scientifically proportioned, so that the sticky rice-chicken meatball is the best in mouthfeel, unique in flavor, short in production period, high in efficiency, good in product mouthfeel, not greasy and reasonable in nutrition arrangement.

The invention discloses a preparation method of undaria pinnatifida dumpling. The preparation method comprises the following steps of blending processed undaria pinnatifida powder, flour and egg, processing the mixture to obtain dough, processing the dough to obtain a dumpling wrapper and preparing dumpling stuffing from the processed undaria pinnatifida as a raw material. Undaria pinnatifida as a raw material has a good taste, a high nutrition value and effects of reducing cholesterol in blood, promoting discharge of superfluous sodions in human body, preventing cerebral thrombus, improving and reinforcing blood vessels, preventing arteriosclerosis and reducing hypertension. Through organic combination of undaria pinnatifida, dumpling wrapper and dumpling stuffing, the preparation method has a very great practical value and economic significance.

The present invention provides a fragrant and spicy flavored broad bean casual snack and a preparation method thereof. The fragrant and spicy flavored broad bean casual snack comprises the following raw materials in parts by weight: 30-35 parts of broad beans, 20-22 parts of corn / pumpkin mixed powder, 14-16 parts of white granulated sugar, 4-5 parts of olive oil, 0.8-1.2 parts of powdered soy sauce, 0.03-0.05 part of cortex cinnamomi powder, 0.05-0.1 part of sodium bicarbonate, 0.5-0.8 part of edible salt, 0.1-0.2 part of BBQ essence, 0.05-0.1 part of fennel powder, 0.1-0.2 part of maltodextrin, 0.05-0.1 part of bee pollen and 0.03-0.06 part of citric acid. The fragrant and spicy flavored broad bean casual snack is prepared by mixing, baking, drying and other steps. The prepared casual snack is fragrant, spicy and delicious, and also rich in nutrients, and has excellent health-care effects. In addition, the baking is used to replace traditional oil-frying, so that the casual snack is healthier and safer, fragrant, crisp and crunchy. The fragrant and spicy flavored broad bean casual snack is wide in raw material sources, simple and convenient in technology, suitable for consumers ofdifferent ages and broad in market prospects.

The present invention discloses a preparation method for a quick-frozen Spanish mackerel dumpling. The preparation method is characterized in that Spanish mackerel meat and flour are mixed to prepare dough for the preparation of dumpling wrappers, and the Spanish mackerel meat, green peppers, pork, fresh ginger, chopped scallions, refined salt and adjunct materials are processed step by step to prepare dumpling fillings. The Spanish mackerel is organically combined with the green peppers and wheat flour cooked food, and further organically combined with the dumpling wrappers and vegetable and meat dumpling fillings to prepare the quick-frozen Spanish mackerel dumpling. The quick-frozen Spanish mackerel dumpling is very popular since people generally pay attention to nutrition and health at present.

The invention discloses a half-baked cheese cake and a preparation method thereof. The half-baked cheese cake contains the following raw materials in parts by weight: 10-20 parts of soft white sugar,12-26 parts of natural cream, 50-70 parts of wheat flour, 30-40 parts of water, 10-12 parts of starch, 25-35 parts of sunflower seed oil, 1.2-1.8 parts of edible salt, 4-6 parts of food additives, 15-27 parts of raspberries, 22-38 parts of pomelo flesh and 32-58 parts of kiwi fruits. Combined with the preparation method, the half-baked cheese cake effectively avoids the defects in the prior art that half-baked cheese cakes are high in protein content and not easy to digest, bring about further injury to human bodies with enteritis and are unfavorable for the health of the human bodies.

The invention discloses a processing technology of sauced ginger slices. The processing technology comprises the following steps that S1 fresh ginger is peeled off and cut into ginger slices, the ginger slices are blanched, aired and pickled, and the pickled ginger slices are obtained; S2, granulated sugar is added into water to be dissolved, then soy sauce, sesame oil, Huangjiu (Chinese rice wine), garlic powder, semen nelumbinis powder and rhizoma dioscoreae mud are added, the mixed solution is boiled and cooled, and the sauce is obtained; and S3, the pickled ginger slices are placed into the sauce to be soaked, then the ginger slices are drained off, then deoxidized sodium acetate, citric acid and fructo-oligose are added, the product is packed and sterilized, and the sauced ginger slices are obtained. The sauced ginger slices obtained by adopting the processing technology is nutrient and delicious, rich in taste, convenient to eat and long in guarantee period, and has the good health care effect.

The invention discloses a processing method for instant refrigerated delicious crayfishes. The processing method includes the steps that alive freshwater crayfishes are used as the raw material, and a cooked freshwater crayfish product capable of being preserved at the temperature of 0-10 DEG C is prepared through checking, picking, cleaning, cooking, bagging, vacuum packaging, cooling and refrigerating. The shelf life of the refrigerated food is 15-30 days, no chemical preservative is added in the processing process, original flavor, texture, color and nutrition of the freshwater crayfishes are retained, people can eat the instant refrigerated delicious crayfishes conveniently just by opening a package bag, and the requirement for food nutrition, delicacy and rapid-pace life of consumers is met.

The invention discloses a seasoning formula and making technology of procambarus clarkii. The seasoning formula of the procambarus clarkii comprises 4.5-7 jin of old ginger, 4.5-7 jin of dried garlic, 1-2 jin of chicken frames, 1-2 jin of pig barrel-shaped bones, 0.8-1.5 jin of dry red peppers, 0.5 jin of fried hot peppers, 15-20 jin of edible oil, 3.5-5 jin of white granulated sugar, 3.5-5 jin of salt, 1.2-1.8 jin of main materials, 0.4 jin of auxiliary materials, 3-4 jin of fresh shrimp essence, 3-4 jin of Gaoxianweisu, 4-6 jin of cooking wine and 150-200 jin of water. The invention further discloses the making technology of the procambarus clarkii. The cooked procambarus clarkii is rich in taste, fresh and delicious in flavor, fresh and tender, full of juice, and delicately fragrant in taste when being put in mouths, the fishy smell and cold can be removed, and the aftertaste of the cooked procambarus clarkii lasts long.

The invention discloses a preparation method of a dietary therapy type drug for enteritis. The preparation method comprises the following steps: scouring 15 to 27 weight parts of raspberries, wiping to dry the surfaces of the raspberries, then soaking the raspberries into 45 to 81 weight parts of water, performing infrared heating under a condition of 0.55 to 0.75 KW for 0.35 to 0.45 min, fragmenting the raspberries, adding polygalacturonase at 0.8 to 3.4 mm / kg for reaction at 35 to 75 DEG C for 80 to 150 min, then pulping the raspberries into a pasty initial intermediate, and performing infrared heating on the initial intermediate under a condition of 0.45 to 0.95 KW for 0.35 to 0.45 min. With other steps, the defect that porridge which only contains grapes and millets has no curative effect for a person suffering from the enteritis and is unfavorable for the health after being eaten for a long time is effectively avoided.

The invention relates to a psychotria rubra health-care beverage and a preparation method thereof. The psychotria rubra health-care beverage is characterized by being prepared from the following raw materials in parts by weight: 4-5 parts of psychotria rubra, 4-5 parts of dandelions, 3-4 parts of cloves, 4-5 parts of Chinese galls and 4-5 parts of bombyx mori. The psychotria rubra health-care beverage disclosed by the invention conforms to a traditional Chinese medicine theory, has the health-care effects of nourishing the lungs and regulating vital energy, is balanced in effects, safe, free from toxic and side effects and good in taste, and can be drunk for a long term.