79results about How to "Whet the appetite" patented technology

The invention discloses a method for making a stewed duck, which comprises three steps of boiling in clear water, marinating and roasting, marinade for marinating is prepared by mixing and boiling Sichuan pepper, hot pepper, allspice, fructus tsaoko, star anise, cinnamon, galangal, dried orange peel, clove, common fennel, piperis longi, liquorice, kepulaga, elecampane, rhizoma kaempferiae, herb, murraya paniculata (L.) jack, cumin, spiceleaf, lycopodium calvatum, rhizoma gastrodiae and amomum villosum and using an appropriate mount of sugar, salt and chicken essence, the duck stewed by using the marinade with the formula is salty and fresh, the taste is special, and the aroma of spices and the aroma of the duck are combined to the moderate aroma; and the boiled duck is roasted for 3-4h at the temperature of 50-60 DEG C, thereby realizing crisp skin and tender meat and being aromatic and oily. The stewed duck produced by adopting the method has the advantages of crisp skin, tender meat, aromatic and oily properties, salty and fresh taste and special taste, and can be conformable to the public tastes, be welcomed by consumers and be non-greasy by long-term consumption, so that the product is in good sales and realizes good economic benefits.

The invention discloses a cobblestone steamed bread making method. The method comprises the steps that firstly, flour, salt, baked crushed peanut kernels, stir-fried sunflower seed kernels, yeast powder and fennel are taken to be added into a dough mixer, vegetable oil and drinking water at the temperature of 11 DEG C to 30 DEG C are simultaneously added at the constant speed, and stirring is conducted while the vegetable oil and the drinking water are added; secondly, an appropriate amount of the flour and the vegetable oil are added again, and stirring is continuously conducted for 10 min to 20 min; thirdly, mixed dough is taken out of the dough mixer to be fermented; fourthly, the fermented dough is cut into a plurality of equal parts; fifthly, each part of the dough is rolled into a cake with the thickness of 8 mm to12 mm through a rolling pin; sixthly, cobblestones are put into an electric griddle to be heated; seventhly, the rolled cakes are put into the electric griddle in which the cobblestones are laid, the electric griddle is covered with a griddle cover, heating is conducted for 15 minutes, the cakes are turned over to the other sides, and then baking is conducted for 5 minutes. According to the cobblestone steamed bread making method, by increasing the thickness of cobblestone steamed bread, the problems that the cobblestone steamed bread is prone to extrusion and moisture are solved; by increasing the diversity of the raw materials, the mouthfeel is improved; by increasing the using amount of the vegetable oil, the baked cobblestone steamed bread is more attractive in color and luster.

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 relates to a preparation method of a pitaya fruit vinegar. The preparation method comprises the following steps: selecting fresh pitaya fruits as the raw materials, wherein the pitaya fruits are 70 to 80% matured and do not have any rotten part or disease; cleaning the pitaya fruits, pulping the whole pitaya fruits into paste, adding rock sugar and yeast to carry out fermentation, separating the pulp and the dregs, and finally diluting the pulp so as to obtain the edible pitaya fruit vinegar. In the provided preparation method, complete pitaya fruits are taken as the raw materials, no auxiliary material such as vinegar essence, essence is added during the preparation process, and the prepared pitaya fruit vinegar has a fruit fragrance and a pure, soft and refreshing taste. The palatability and taste of the pitaya fruit vinegar are good, the appetite of people can be promoted therefore, and the pitaya fruit vinegar is a multifunctional vinegar beverage and has a very good market prospect. In the present market, the deeply-processed pitaya products are rare, the provided preparation method may change the situation, moreover, the matured pitaya can be processed before sale, the related pitaya industries can be promoted, a new economic growth point will be formed, and thus the preparation method will generate enormous economic and social profits.

The invention relates to double-color thin-wall plastic tableware and a processing method thereof, and belongs to the technical field of tableware. The tableware comprises a body. The body comprises a round bottom in the middle and a conical flange extending to the periphery of the round bottom. The body is formed by multiple layers of sheets in a laminated mode and comprises an upper surface layer and a lower surface layer, the sheets are tightly attached to one another, the thickness of the sheets ranges from 0.2 mm to 0.7 mm, the sheets forming the upper surface layer and the lower surface layer have different colors, and the sheets are made of plastic, including polypropylene plastic (PP) and polystyrene plastic. Because the tableware is formed by the multiple layers of sheets of different colors in a combined mode, the tableware has high strength without becoming sunk easily, and is convenient to use and more novel and bright-colored in appearance; because the tableware is made of the polypropylene plastic (PP) or the polystyrene plastic with reasonable compatibility, on one hand, the long-lasting antibacterial and antifungal property and other properties of the cup are effectively guaranteed, and on the other hand, environmental pollution caused by disposable tableware can be reduced; because the tableware is processed through a plastic sucking moulding process with special parameters, the final properties of the tableware are improved.

The invention relates health-care blueberry tofu and a preparation method thereof. The health-care blueberry tofu is made with soybean milk, blueberry leaf powder and blueberry leaf juice according to a weight ratio of 1:0.02-0.08:0.01-0.02. The preparation method includes: firstly picking fresh blueberry leaf, cleaning, crushing, pressing, filtering to obtain blueberry leaf juice and leaf residue, drying the leaf residue, and grinding to obtain the blueberry leaf powder; secondly making well soaked soybean into soybean milk by the conventional methods, adding the blueberry leaf powder into the soybean milk according to the above weight ratio, mixing to obtain mixed milk, and boiling; and thirdly, slowly adding the blueberry leaf juice according to the above weight ratio when the mixed milk cools to 75 DEG-90 DEG C, and after the mixed milk coagulates into uncongealed beancurd, operating procedures according to the conventional methods to obtain finished tofu. Therefore, nutrients in the soybean milk and the blueberry leaf are comprehensively utilized, effects are complentary, nutrition and health values of the tofu are improved, attracting green or light green color is imparted to the tofu, and the tofu has strong fruit flavor and can enhance vitality and prolong life while arousing people's appetite.

The invention belongs to the technical field of agricultural product deep processing, and specifically relates to a preparation method of preserved pitaya. The preparation method comprises the following steps: selecting fresh pitaya fruits as the raw materials, wherein the pitaya fruits are 70 to 80% matured and do not have any rotten part or disease; peeling off the pitaya peels, cutting the pitaya pulp into slices with a length of 0.5 to 0.6 centimeter, then soaking the pitaya slices into a solution containing 2% of salt and 0.2% of sodium sulfite, then soaking pitaya slices into sugar, baking, grading, and packing so as to obtain finished products. The preserved pitaya prepared by the provided preparation method is rich in nutrients, moreover, the original nutrients and functional components are well preserved, the value of the pitaya is increased, the preserved pitaya is convenient for transportation, and thus the preserved pitaya has a very good market prospect. In the present market, the deeply-processed pitaya products are rare, the provided preparation method may change the situation, moreover, the matured pitaya can be processed before sale, the related pitaya industries can be promoted, a new economic growth point will be formed, and thus the preparation method will generate enormous economic and social profits.

The invention discloses a tea flavor moon cake which comprises moon cake skin and moon cake filling, wherein the moon cake skin comprises water dough and oil dough; the water dough is prepared from the following raw materials in parts by weight: 10-15 parts of wheat flour, 3-4 parts of water and 2-3 parts of rapeseed oil; the oil dough is prepared from the following raw materials in parts by weight: 10-15 parts of wheat flour and 5-7 parts of lard oil; the moon cake filling is prepared from the following raw materials in parts by weight: 3-3.5 parts of steamed dough, 3-4 parts of peanuts, 2-3 parts of walnuts, 5-6 parts of sesames, 2-3 parts of white sugar, 0.4-0.6 part of lard oil, 1-2 parts of dried tangerine or orange peel and 10-12 parts of tea leaves; a part refers to the weight of 0.5kg. The invention further discloses a method for preparing the tea flavor moon cake. The tea flavor moon cake is natural and healthy in food materials and does not have any preservative or additive; by carefully choosing and reasonably mixing the various raw materials, the nutritional ingredients of the various raw materials are remained to the greatest degree, and oily feel brought by the lard oil is neutralized by using the tea leaves salted by the dried tangerine or orange peel and sugar.

The invention belongs to the technical field of manufacture of characteristic foodstuffs, and particularly relates to colorized coarse-grain brown rice noodles and a preparation method thereof. The colorized coarse-grain brown rice noodles are prepared by combining starch with brown rice with different colors. According to the colorized coarse-grain brown rice noodles and the preparation method thereof, brown rice is lower in cost than rice and substantially higher in nutrition value than rice. Therefore, the prepared rice noodles from brown rice are correspondingly lower in cost and much higher in nutrition than rice noodles prepared from rice; and also, the prepared brown rice noodles have good chewy quality and good mouthfeel. Additionally, because the brown rice has multiple colors, the brown rice can be prepared into brown rice noodles with different colors; and the brown rice noodles with different colors are mixed together and forms a bowl of varicolored characteristic brown rice foodstuff before being eaten, and thus the brown rice noodles not only are abundant in nutrition and but also are capable of arousing people's appetite. By implementing the technical scheme, the brown rice noodles product is substantially improved in value, and production operators attain good profits.

The invention belongs to the technical field of food manufacturing and discloses a hawthorn, orange peel and matcha crystal dumpling, a preparation method thereof and an instant frozen stuffed dumpling. Dumpling powder is composed of the following components in parts by weight: 10-30 parts of hawthorn, 10-30 parts of orange peel, 25-70 parts of sago powder, 5-25 parts of sweet potato starch and 0.5-4.0% of matcha powder; stuffing is composed of 50-100 parts of white sesame, 50-100 parts of red peanuts and 50-100 parts of brown sugar; and the preparation method comprises the following steps: decocting the hawthorn and orange peel into water decoction; polishing sago into sago powder; mixing with sweet potato starch, adding matcha powder, adding the mixed water decoction of the hawthorn andorange peel, kneading a sago powder dough, and standing for 20 minutes; and adding the stuffing composed of the white sesame, red peanuts and brown sugar, so that the finished product is obtained. Thehawthorn, orange peel and matcha crystal dumpling disclosed by the invention has the advantages that unique matcha flavor and faint scents of the hawthorn and orange peel are given to the dumpling, the dumpling is soft and waxy and also has elastic taste; and the dumpling disclosed by the invention does not contain any additive, and the matcha is added, so that the dumpling is more nutrient.

The invention relates to a preparation method of pumpkin wine. The preparation method comprises the following steps: collecting fresh and non-degenerative old pumpkins as a raw material; then, removing peels and seeds; pulping pumpkin pulp into slurry; and finally fermenting and brewing to prepare an original juice pumpkin wine product. By virtue of the embodiment of the invention, any assistant raw materials such as water, alcohol and essence are not doped in the preparation process of the pumpkin wine, and the prepared pumpkin wine is pure original juice wine. Meanwhile, the prepared pumpkin wine is rich in pumpkin fragrance and pure in taste and does not go to the head. The pumpkin wine is good in palatability and good in taste, arouses appetite of people and is a wine product with various health-care functions and good in market prospect. By virtue of the embodiment, the situation that in the existing market, pumpkin deep processing products are rare is further changed, the post-production outlet of pumpkins is solved, and the development of pumpkin related industries is driven to form new economic growth points, so that the pumpkin wine has huge economic and social benefits.

The invention relates to the technical field of food processing, in particular to a moon cake with passion fruits, five kernels and sweet-roasted pork and a preparation method thereof. The moon cake comprises a wrapper material and stuffing; the wrapper material is mainly prepared from plain flour, cooked glutinous rice flour, passion fruit juice, purple potato powder, cassava powder, okra powder, moringa oleifera powder, Chinese cabbage powder, bitter gourd powder, murraya exotica powder, lemon juice, cerealose, isomalt, monocalcium phosphate, baking powder, white oil, artemisia oil, rice bran oil, alkali water and the like; the stuffing is prepared from the sweet-roasted pork, the five kernels, eggplants, wax gourds, tangerine peels, pomelo peels, lotus roots, syrup, xanthan gum, sodium diacetate and the like; then, the moon cake is prepared by molding, baking and other steps. The moon cake with the passion fruits, the five kernels and the sweet-roasted pork has the advantages of being golden in color, transparent in luster, mellow in taste, sweet but not greasy, soft and crisp, rich in nutrient, long in shelf life, simple in preparation method and easy to produce, and has unique fruit fragrance and floral fragrance and the health-care effects of clearing heat, removing toxicities, promoting appetite, inducing saliva, maintaining beauty, keeping young, losing weight, reducing fat and the like.

The invention provides hawthorn and passion fruit wine. The hawthorn and passion fruit wine is brewed by taking mature hawthorn fruits and passion fruits as raw materials according to a conventional fruit wine preparation method. By implementing the hawthorn and passion fruit wine, the hawthorn fruits and the passion fruits are organically combined, and the prepared hawthorn and passion fruit winehas original nutritional and functional components of the hawthorn fruits and the passion fruits at the same time; the produced hawthorn and passion fruits are rich in nutrition, better in effect, strong in fruit fragrance, good in palatability and good in taste, can stimulate the appetite of people, and are a multifunctional health-care wine product with the functions of disease prevention, health maintenance and the like at the same time. By implementing the hawthorn and passion fruit wine, the current situation that highly processed products of the hawthorn fruits and the passion fruits are rare on the current market is changed, the post-production outlet of the hawthorn fruits and the passion fruits is achieved, the development of related industries of the hawthorn fruits and the passion fruits is promoted, a new economic growth point is formed, and huge economic benefits and social benefits are achieved.

The invention relates to a method for brewing litchi wine. The method specifically comprises the steps of collecting fresh, non-decay and 80-90% ripe litchi fruits as raw materials, then cleaning the raw materials, draining the moisture on the surfaces of the litchi fruits, peeling and shelling, pulping, fermenting and finally brewing to obtain a normal juice litchi wine finished product. By implementing the method disclosed by the invention, in the preparation process of the litchi wine, any auxiliary materials, such as water, alcohol and essence are not doped and thus the prepared litchi wine is pure normal juice wine, and meanwhile, the prepared litchi wine is rich in aroma of litchi and has pure taste, good palatability and good taste and is sweet and refreshing, after people drink the litchi wine, the head of people cannot be spun and so that the litchi wine is a wine product with a plurality of health-caring functions and has very good market prospects. By implementing the method, the situation of rare deep processing products of litchi on the current market is also changed, the problem of the future of the produced litchi is solved, the development of litchi-related industries is promoted so as to form a novel economic growth point and great economic and social benefits are achieved.

The invention discloses an appetizing pumpkin seed kernel and purplish glutinous rice cake and a preparation method thereof. The appetizing pumpkin seed kernel and purplish glutinous rice cake is characterized by comprising the following raw materials in parts by weight: 300-350 parts of purplish glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of defatted soybean protein, 20-23 parts of aloe ultramicro powder, 30-35 parts of pumpkin seeds, 100-120 parts of rice vinegar, 25-30 parts of misgurnus anguillicaudatus powder, 7-8 parts of cortex cinnamomi, 15-18 parts of cuttlefish flesh, 10-12 parts of diced green onion, 30-35 parts of salted duck egg yolk, 300-350 parts of bovine bone, 7-8 parts of lemon peel, 10-12 parts of red wine, 8-9 parts of ginger slices, 7-8 parts of hawthorn skin and 5-6 parts of glabrous greenbrier rhizome. The active ingredients of the appetizing pumpkin seed kernel and purplish glutinous rice cake has the health-care effects of promoting appetite, nourishing the stomach, strengthening the spleen, keeping beauty, replenishing blood, inducing diuresis, disintoxicating, resisting inflammation and the like.

The invention relates to a watermelon peel beverage which is prepared from following raw materials, by weight, 100-200g of watermelon peel, 20-30g of mung bean, 40-60g of brown sugar, 20-30g of lotus seeds, 60-70g of lily and 400-500g of water. The watermelon peel beverage is prepared by crushing and grinding the raw materials, mixing the raw materials, performing an extraction process, performing sterilization and adding a proper amount of additives. The watermelon peel beverage is easy to prepare and is suitable for being prepared in large scales in the season that watermelons are matured. The watermelon peel is refreshing and delicious, and has effects of relieving summer-heat and clearing heat and promoting appetite and engendering fluid.

The invention discloses a preparation method of novel salt-free Chinese sauerkraut. The novel salt-free Chinese sauerkraut is prepared from raw materials in parts by weight as follows: 10-20 parts ofround radish leaves, 0.1-0.2 part of lactobacillus yeast powder and 100-200 parts of distilled water. According to the process, the traditional Chinese sauerkraut preparation technology is optimized,and the prepared finished product is light in mass, easy to store and convenient to eat, has unique flavor and appetizing and grease-relieving effects, is rich in cellulose, meets the health requirement for low-salt food on the market, provides theoretical basis and support for further development and utilization of green vegetables and promotes development of deep processing industry of vegetables in China.

The invention relates to fructus crataegi sweet corn wine, which is prepared from the following steps of adopting ripe fructus crataegi fruits and sweet corns as raw materials, and then brewing according to a conventional fruit wine preparation method. Through applying the fructus crataegi sweet corn wine, the fructus crataegi fruits and the sweet corns are organically combined, so that the prepared fructus crataegi sweet corn wine has original nutrients and functional components of the fructus crataegi fruits and the sweet corns at the same time; since the sweet corns have a high sugar degree, a wine degree can be naturally generated without adding other sugars during a preparation method; the produced fructus crataegi sweet corn wine not only is rich in nutrients, but also has better effect, has a heavy fruit fragrance, is good in palatability and taste, can whet the appetite of people, and is a multifunctional health-care wine product with disease prevention and health maintenance. Through applying the fructus crataegi sweet corn wine provided by the invention, the current situation that highly processed products prepared fromthe fructus crataegi fruits and the sweet corns are rare is changed, the post-production way problem of the fructus crataegi fruits and the sweet corns is solved, the development of related industry of the fructus crataegi fruits and the sweet corns is driven, a new economic growth point is formed, and great economic benefit and social benefit are achieved.

A mango-pitaya compound beverage is composed of mango juice and pitaya juice. The mango-pitaya compound beverage is prepared by organically combining mango original juice and pitaya original juice, thereby being higher in nutritional value, maintaining aroma of fruit, being pure in taste, soft, refreshing, high in palatability, great in flavor and capable of arousing people's appetite, being a fruit drink with various healthcare functions and having great market prospect. The mango-pitaya compound beverage is ideal in form, well retains original nutritional and functional ingredients of mangoand pitaya and is easy to digest and absorb, and special functions are enhanced; a status quo that products processed from mango and pitaya are rare on current market is changed, the problem of a wayout for mango and pitaya after yielding is solved, development of industries related to mango and pitaya is driven, a new economic growth point is formed, and the mango-pitaya compound beverage has great economic benefit and social benefit.