81 results about "Custard powder" patented technology

The invention relates to food and a production method thereof and particularly relates to preserved vegetable flaky pastry and a production method thereof. The production method of the preserved vegetable flaky pastry comprises the following steps of: washing preserved vegetables, cutting into shreds and drying at a low temperature; adding vanilla powder and spicy vanilla powder to season for later use; sequentially adding custard powder and white granulated sugar into low-gluten flour, adding butter and lard oil, and uniformly agitating; and adding the uniformly-mixed preserved vegetable shreds into the powder, uniformly agitating, and molding and baking. The preserved vegetable flaky pastry initiates to take the preserved vegetables as the raw materials of the flaky pastry, the vanilla powder and the spicy vanilla powder are added to season and the flaky pastry is mixed and baked by using the soft flour, so that the flaky pastry is sweet and tasty and is full of nutrition; and the special taste of the preserved vegetables is kept to the greatest extent and the product is ensured to have the previous characteristic of the preserved vegetables after being baked during the producing process, so that the characteristics of local foods is reflected and the local characteristics are rich.

The invention relates to a meat pie which comprises a wrapper and pie fillings. The wrapper is formed by mixing the following materials by weight percentage: 50-60 of flour, 15-20 of shout, 0.1-0.3 of salt, 0.1-0.2 of sugar, 0.1-0.2 of five spice powder, 0.1-0.2 of custard powder and 1-3 of ferment powder and allowance water; the pie fillings are formed by mixing the following materials by weight percentage: 0.4-0.6 of salt, 0.2-0.3 of flavoring additives, 0.1-0.2 of edible oil, 3-5 of sauce, 0.2-0.5 of flavoring substances, 10-15 of vegetables and 20-25 of water and allowance meat; and the weight proportion of the wrapper and the pie fillings is 1:1-1.5. Therefore, the meat pie belongs to Chinese fast food with balanced nutrition and has the advantages of scientific manufacturing method, mechanical and massive production, convenient eating and easy package, carrying and storage.

The invention relates to a quick-frozen sweet potato conditioning product with a roasted sweet potato flavor. The quick-frozen sweet potato conditioning product comprises the following components in percentage by mass: 36.9-95.49% of baked sweet potato, 1-10% of white sugar, 1-10% of milk powder, 1-10% of anhydrous ghee, 0.5-3.0% of custard powder, 0.01-0.1% of edible essence and 1-30% of condiment. The invention further discloses a processing method of the quick-frozen sweet potato conditioning product with the roasted sweet potato flavor. The processing method comprises the following process flows: selecting; cleaning; reconditioning; baking; cutting, taking out fleshes, and removing skins; adding ingredients; mixing; forming; applying a skin; packaging; refrigerating; obtaining a semi-finished product; unfreezing; roasting; and obtaining a finished product. With the adoption of the processing method, industrial production can be satisfied, the nutrition and the flavor of a baked sweet potato can be adjusted, and a nutritive, safe, convenient and health-care quick-frozen sweet potato conditioning product with the roasted sweet potato flavor can be produced.

The invention discloses thick sweet stuffing as well as a preparation method and an application of the thick sweet stuffing in preparing desserts. The thick sweet stuffing is prepared from the following raw materials in percentage by weight: 16-22% of salted egg yolks, 25-30% of white sugar, 20-26% of butter, 10-15% of modified starch, 9-12% of maltodextrin, 7-10% of custard powder and 0.5-1% of an emulsifier through such steps as preprocessing the salted egg yolks, stirring and sub-packaging. The thick sweet stuffing disclosed by the invention is used for preparing desserts such as steamed buns, breads and glutinous rice balls with thick sweet fillings. The stuffing disclosed by the invention can be processed and stored at normal temperature, and can avoid refrigeration; the stuffing is good in balling performance, and dry and smooth in texture; and the stuffing, in a forming process, can avoid oil leakage and is easy to close up.

The invention discloses a dragon fruit Chinese mooncake and a making method thereof. The dragon fruit Chinese mooncake is composed of, by weight, 20-30 parts of dragon fruits, 8-12 parts of potatoes, 8-12 parts of yam, 8-12 parts of sweet potatoes, 8-12 parts of pueraria root powder, 10-15 parts of white sugar syrup, 55-65 parts of milk powder, 110-130 parts of weak flour, 40-60 parts of white sugar powder, 5-15 parts of carotene custard powder, 10-15 parts of malt syrup, 55-65 parts of yellow cream, 20-30 parts of beaten egg and 1-2 parts of baking powder. The dragon fruit Chinese mooncake has the advantages that dragon fruit concentrate and dragon fruit extract are added in the filling and the crust respectively, active ingredients of the dragon fruit are maintained in the maximum way, and the unique dragon fruit flavor and nutritive value is achieved; the sweet potatoes, the potatoes, the yam and the pueraria root powder are added in the crust, thus the mooncake is convenient to shape with less sugar and oil, dregs never fall during eating, and better nutrition and health are achieved.

The present invention relates to a salted egg yolk filling used for a preparation of an egg yolk pie. The salted egg yolk filling comprises the following raw materials in parts by weight: salted egg yolk 50-200 parts, wheat starch 10 -50 parts, custard powder 10-30 parts, white granulated sugar 20-50 parts, fructose 10-40 parts, whole milk powder 10-40 parts, malt sugar syrup 10-35 parts, and butter 10-35 parts. The egg yolk pie and the salted egg yolk filling thereof are manufactured by using a good formula and processing technology, not only retain the fragrance and nutrition of the salted egg yolk, have an unique flavor and a long shelf life, and especially can make use of the small and chopped salted egg yolk and improve the utilization ratio of the salted egg yolk. Besides, the sandwiching of the salted egg yolk filling in the egg yolk pie enables the egg yolk pie to have an unique mouthfeel, good color and luster, excellent fragrance and mouthfeel, and be convenient and instant.

The invention provides fruit moon cake, which is made from weak strength flour, eggs, water, invert syrup, emulsifying agents, water containing soda, salad oil, custard powder and fruit stuffing as raw materials. The fruit moon cake provided by the invention has the advantages that the fragrance is intense, the nutrition is rich, various vitamins and mineral substances are richly contained, and the fruit moon cake is deeply enjoyed by people. The invention also provides a manufacture process of the fruit moon cake, and the method is simple, is easy to implement and can be easily realized.

The invention relates to the technical field of food processing, in particular to a suaeda-salsa dietary fiber moon cake. The suaeda-salsa dietary fiber moon cake comprises wrappers and fillings. The wrappers are prepared from, by weight, 30-65 parts of flour, 10-25 parts of suaeda-salsa dietary fibers, 8-18 parts of yam powder, 5-12 parts of black sesame seed powder, 10-20 parts of lentinan, 2-6 parts of custard powder, 65-180 parts of yolk liquid, 10-20 parts of peanut oil, 1-3 parts of edible salt, 1-3 parts of white granulated sugar and 1-3 parts of alkaline water. The invention further relates to a preparing method of the suaeda-salsa dietary fiber moon cake. The suaeda-salsa dietary fiber moon cake can serve as a dietary fiber supplementing agent, the nutrition is balanced, intestinal tract wriggling of the human body can be promoted, heavy metal ions in the human body can be further absorbed, heavy metal poisoning of the human body is prevented, and the suaeda-salsa dietary fiber moon cake is suitable for being eaten by old people and children.

The invention relates to an apple sweet potato pie and a preparation method thereof, and belongs to the technical field of food. The apple sweet potato pie is prepared from the following ingredients in parts by weight:200-300 parts of low-gluten flour, 50-80 parts of corn starch, 100-150 parts of butter, 20-30 parts of sugar, 1-3 parts of salt, 150-300 parts of milk, 20-30 parts of custard powder, 50-80 parts of baked sweet potatoe,5-10 parts of cinnamon powder, 5-15 parts of dried , black currant, 15-20 parts of longan aril, 5-8 parts of boxthorn and 4-8 parts of dried mulberry, as well as 2-3 eggs, 2-3 apples and 1-2 lemons. According to the invention, the conventional preparation method of the apple sweet potato pie is improved, more nutrient-rich dried fruit, medicine and the like are added into the apple sweet potato pie, so as to enable the apple sweet potato pie to be more reasonable in the nutritional collocation, richer in taste, and more suitable for Chinese people.

The invention discloses crystal steamed creamy custard buns and a preparation method thereof. The crystal steamed creamy custard buns comprises the following raw materials: wheat starch, mung bean starch, tapioca starch, potato starch, lotus root starch, colloid, salad oil, butter, white sugar, egg, milk, corn starch and custard powder. The preparation method comprises the following steps: steamed stuffed bun wrapper preparation; stuffing preparation; formed product preparation; cooking; packing, labeling and marketing. The crystal steamed creamy custard buns are characterized in that the steamed stuffed bun wrappers adopt a mixture of various starches, so that the prepared crystal steamed creamy custard buns are crystal, bright and translucent in appearance, and have low probability of leakage; the stuffing in the crystal steamed creamy custard buns is clear to see, thereby prompting appetite. The crystal steamed creamy custard buns are smooth to eat, are fine and smooth, tough and chewy and al dente, and are unique in taste. Moreover, not only the steamed stuffed bun wrappers but also the stuffing are rich in nutrition; the crystal steamed creamy custard buns are fragrant outside and tender inside, are thin in the steamed stuffed bun wrappers and full in stuffing, and breaks through the tradition. Besides, the types of the steamed stuffed bun are increased.

The invention discloses a cheese and dry cheese moon cake. The cheese and dry cheese moon cake comprises stuffing and a cake wrapper which is used for wrapping the stuffing; the stuffing is prepared from the following raw materials in percentage by weight: 30 to 40 percent of cream, 15 to 25 percent of white granulated sugar, 8 to 15 percent of water, 8 to 15 percent of dry cheese, 3 to 7 percent of cheese sauce, 3 to 7 percent of non-dairy powder, 3 to 5 percent of milk powder and 10 to 16 percent of food additives; the cake wrapper is prepared from the following raw materials in percentage by weight: 35 to 45 percent of powder special for the moon cake, 30 to 35 percent of syrup, 10 to 12 percent of soybean oil, 3 to 5 percent of custard powder, 0.5 to 1.0 percent of water containing soda and 10 to 13 percent of milk powder. The moon cake disclosed by the invention integrates the flavour of the dry cheese and the cheese, and has the characteristics of long fragrance, softness and smoothness.

The invention discloses sour cream cake and a making method thereof. The sour cream cake comprises a cake blank and a sour cream layer covering the outside of the cake blank, wherein the sour cream layer is prepared from the following ingredients: milk, yeast, sugar, unsalted butter, fill cream evaporated milk and custard powder. Through the mode, the prepared sour cream cake is diversified in flavor, still soft after being placed for a long time and extremely good in taste; the sour cream cake has rich probiotics and therefore is healthier due to fermentation.

The invention discloses a highland-barley-kernel pie. The pie is manufactured by covering stuffing with a pie crust; the pie crust is prepared from 220-270 parts of pie crust mung bean soap, 25-35 parts of eggs, 3-10 parts of pipe crust custard powder, 1-7 parts of maltitol, 1-8 parts of pie crust thickener and 0.5-3 parts of natural matcha powder; the stuffing is prepared from 350-450 parts of highland barley kernels, 1,000-1,600 parts of peeled potatoes, 270-380 parts of stuffing mung bean soap, 220-300 parts of granulated sugar, 50-80 parts of milk powder, 100-160 parts of composite cream,20-60 parts of stuffing custard powder, 20-40 parts of cooked rice flour, 360-420 parts of maltitol, 12-22 parts of edible salt, 25-40 parts of stuffing thickener and 20-30 parts of compounded emulgator. The invention further provides a preparing method of the highland-barley-kernel pie. The highland-barley-kernel pie is excellent in mouthfeel and easy to absorb, and the variety of highland-barleyproducts is enriched.

The invention relates to an unsweetened food, in particular to unsweetened cookies and a manufacturing method thereof. The unsweetened cookies are prepared from the raw materials of strong flour, cream, salad oil, liquid xylitol, unsweetened custard powder, milk powder, pure egg yolk, sodium bicarbonate and clean water in a weight portion ratio of 200-300:145-165:10-30:155-175:12-14:12-14:40-60:1.5-2.5:20-40. The invention provides a leisure food, which is scientific in formula, simple in manufacturing process, and excellent in color, smell and flavor, and is particularly suitable for specialpeople or patients not suitable to have sugar. On the premise of retaining nutrients, the unsweetened cookies are suitable for all people and are also a nutritive and safe delicious food for special people or patients.

The invention belongs to the technical field of food processing and especially relates to a moon cake with high soybean dietary fiber content; the invention also relates to a processing method of the moon cake. The moon cake of the invention comprises skin materials and stuffing materials; the skin materials comprise the following components in parts by weight: 35-60 parts of flour, 10-20 parts of soybean dietary fiber, 40-60 parts of soybean oligosaccharides, 3-6 parts of custard powder, 120-240 parts of egg, 15-25 parts of soybean oil, 1-2 parts of table salt and 1-2 parts of alkaline water. According to the moon cake of the invention, the soybean dietary fiber is added into the flour, so that water absorption of the flour product is raised, gluten network is strengthened and gluten quality is improved, thus quality of the moon cake is thereby improved; moreover, the soybean oligosaccharides is added, so that the soybean oligosaccharides and the soybean dietary fiber cooperatively act to human intestinal tract and intestinal peristalsis is well promoted to help digestion; furthermore, a small amount of enzyme is added in the moon cake, so that the enzyme acts to the dietary fiber effect to transform part of the dietary fiber into polysaccharide, thus the gluten network is strengthened to make the moon cake chewier.

The invention relates to a flaky pastry and a producing method thereof. The flaky pastry is prepared from, by weight, 50-60 parts of self- raising flour, 5-10 parts of custard powder, 1-5 parts of palm oil, 10-15 parts of peanut oil, 20-30 parts of one or a plurality of red bean-filling, spicy pork floss, white sesame seed and chopped peanut, 5-10 parts of syrup and 1-5 parts of white sugar. The producing method of the flaky pastry includes separately producing semi-finished products of flaky pastry crusts and fillings and then using a filling machine to fill, mold and bake the flaky pastry. The flaky pastry using the above composition proportion is sweet, tasty and nutritious. Local food feature is remarkably reflected by matching pork floss with red bean-filling. During the producing process, the flaky pastry crusts and fillings are separately produced into semi-finished products and the flaky pastry is filled and molded by using the filling machine so that the flaky pastry is easy to mold and can be produced into various shapes..

The invention relates to a preparation method of vegetable bread. The main ingredients of the vegetable bread comprise sweet potato or pumpkin 1000-2000g, berry sugar 300-750g, butter 20-80g and instant custard powder 60-80g. The sweet potato or the pumpkin is immersed in light salt brine for 10 minutes to kill oxidase in the sweet potato, the sweet potato is taken out and steamed, the steamed sweet potato is placed in a blender to be stirred into pulp, the berry sugar and the butter are placed into the pulp and are uniformly mixed, and eventually the instant custard powder is fully and uniformly mixed and is freezed to be used. The pumpkin contains large amount of pectin, when the pumpkin and starchy food are taken simultaneously, viscosity of gastric content is improved, absorbing for carbohydrate is slowed down, the pectin forms gelatinoid in an intestinal tract, absorbing for the carbohydrate and lipid is slowed down, and rising of blood fat and blood sugar can be controlled. Varieties and content of vitamin and amino acid in the sweet potato are both higher than those of polished round-grained rice and wheat flour, the content of the vitamin and cellulose is extremely high, and the sweet potato contains iron, calcium and other microelements which are essential for a human body. The sweet potato is treated as nutrition and health care food abroad.

The invention discloses a processing method of fried crisp chicken and fried crisp duck. The processing method comprises the following steps: (1) cleaning and drying raw materials and; (2) salting thefollowing raw materials in weight percent of the chick or the duck: common salt, 0.50-1.50; monosodium glutamate, 1-2; sugar, 1.5-2.8; chicken essence, 0.5-1.5; ethyl maltol, 0.2-0.5; spices, 0.02-0.1; ginger, 0.2-0.8; pepper powder, 0.05-0.11; custard powder, 0.05-0.16; mashed garlic, 1.2-2.2; liquor, 2-6 ; and chick or duck 50kg; (3) roasting and drying the chick or the duck; (4) uniformly covering the chick or the duck with glutinous rice flour pulp; (5) frying the chick or the duck in an oil cauldron; and (6) packaging the chick or the duck into a finished product. The invention has the advantages of simple processing process, simple operation, low production cost, eating effects of fried crisp and hot mouthfeel and integral golden crisp chick or duck skin, thereby being popular in broad eaters.

The invention relates to the technical field of foods and particularly relates to quickly-frozen original-taste steamed cakes and a preparation method thereof. The quickly-frozen original-taste steamed cakes are prepared from the following raw materials by weight percent: 35-45% of eggs, 15-25% of white granulated sugar, 20-30% of cake powder, 2-4% of an emulsifying agent, 2-8% of cheese, 0.1-0.3% of a swelling agent, 3-6% of milk powder, 1-3% of custard powder and 5-10% of edible oil. The preparation method of the cakes comprises the following steps: stirring and whipping to obtain a pasty material; steaming the pasty material; and then quickly freezing. The quickly-frozen original-taste steamed cakes provided by the invention are sweet and soft, and have rich milk aroma and relatively abundant nutritive values. According to the preparation method provided by the invention, under the condition that a preservative is not singly added, the storage period of the cakes is greatly prolonged and the defect that the storage time of traditional steamed cakes is short is solved.

The invention discloses a processing method of crisp candy. The processing method comprises the following steps: (1) weighing raw materials; (2) mixing peanut kernels with walnut kernels, stir-frying, cooling and grinding to prepare auxiliary material powder; (3) uniformly mixing wheat powder, red bean powder, apple flower powder and the auxiliary material powder, adding xylitol, condensed milk, tea oil, phyllanthi fructus oil, a preservative and custard powder, and uniformly stirring to prepare a mixture; (4) putting the mixture into a mould to prepare a crisp candy blank; and (5) taking out the crisp candy blank, coating the surface of the crisp candy blank with a layer of mixed pulp accounting for 1wt%-3wt% of the crisp candy blank, pricking a hole in the middle of the crisp candy blank, drying in drying equipment at 230-250 DEG C for 30-50 minutes, standing, cooling and packaging, wherein the mixed pulp is prepared by uniformly mixing 2-3 parts of high malt syrup, 3-5 parts of honey, 1-3 parts of lemon juice and 2-4 parts of water, boiling at 100-120 DEG C for 2-3 hours and cooling. The crisp candy prepared by adopting the method is prevented from cracking after being stored for a long time and is good in mouth feel, the shelf life is prolonged, and fragments rarely drop when the crisp candy is eaten.

The invention belongs to the technical field of food processing, and particularly relates to a pumpkin-flavored dried bean curd. The pumpkin-flavored dried bean curd is prepared from the following raw materials in parts by weight: 10-12 parts of pumpkin paste, 1-1.2 parts of honey, 1.5-1.8 parts of brown sugar, 0.1-0.12 part of table salt, 0.2-0.5part of coconut milk powder, 0.05-0.08 part of custard powder, 0.1-0.2 part of condensed milk and 100-120 parts of dried bean curds. The pumpkin-flavored dried bean curd disclosed by the invention uses the pumpkins, the jujube honey and the like as main raw materials, and in addition, the coconut powder, the custard powder, the condensed milk and the like are added for seasoning the pumpkin-flavored dried bean curd, so that the obtained dried bean curd is rich in nutrition, is special in flavor and is excellent in mouth feel. The pumpkins and the honey have the efficacies of nourishing the lungs, benefiting qi, invigorating the spleen, nourishing the stomach, loosening bowel to relieve constipation and the like, and give an extremely high health care value to products. The dried bean curd food has the characteristics of low calorie, low salinity and the like, is high in nutrient value, and is suitable for people of all ages to eat.

The invention relates to potato cake and a preparation method thereof. The potato cake comprises the following materials by weight: 350-450 parts of potato granules, 50-150 parts of potato flour, 400-600 parts of high-gluten flour, 15-18 parts of salt, 16-18 parts of sugar, 10-12 parts of custard powder, 6-9 parts of wheat gluten, 6-8 parts of monosodium glutamate, 5-7 parts of a compound leavening agent, 45-55 parts of edible lard, 40 to 50 parts of edible vegetable oil and 500 to 530 parts of drinking water, wherein the potato granules, the potato flour and the high-gluten flour serve as main materials; the salt, the sugar, the custard powder, the wheat gluten, the monosodium glutamate, the compound leavening agent, the edible lard and the edible vegetable oil serve as auxiliary materials. As both the potato granules and the potato flour are adopted and mixed for preparation of the potato cake, the potato cake is rich and pure in taste; moreover, as the custard powder, the wheat gluten and the compound leavening agent are adopted, the final potato cake can have better taste, and be fragrant, crispy and tasty. The preparation method is simple in process, and suitable for large-scale industrialized production; the finished product of the prepared potato cake is in a frozen state, so that the original taste and nutrition of the food are retained to the most extent, and the potato cake is convenient to preserve, transport and eat.

The invention discloses steamed pork with rice flour with a function of invigorating blood circulation and a preparation method of steamed pork with rice flour. The steamed pork with rice flour is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of streaky pork, 10-12 parts of mature vinegar, 30-35 parts of kaoliang spirit, 20-21 parts of lotus root, 10-11 parts of egg liquid, 4-5 parts of olive oil, 20-21 parts of honey, 8-9 parts of starch, 5-6 parts of custard powder, 2-3 parts of amaranth freeze-dried powder, 5-6 parts of cocoa powder, 3-4 parts of Sichuan lovage rhizome, 2-3 parts of dendrobium flowers, 4-5 parts of flos carthami, 1-2 parts of liquorice, 2-3 parts of wilson passionflower herb, 1-2 parts of pyracantha fortuneana fruits, a proper amount of rice dumpling leaves, a proper amount of coconut shells and 10-11 parts of a nutrition and health solution. According to the invention, the main raw material, namely the streaky pork, and the rice dumpling leaves are fried together, so that the fragrance of the rice dumpling leaves infiltrates the streaky pork while some grease is separated out, and the steamed pork with rice flour is fat but not greasy. In addition, the formula of the steamed pork with rice flour is reasonable, and with the multiple Chinese herbal medicine ingredients, the steamed pork with rice flour has a function of invigorating blood circulation.

The invention discloses long-shelf-life corn cake and a production method thereof. The corn cake is made from sweet corn kernels, wheat flour, a vegetable oil, green bean flour, starch, raw chicken eggs, edible salt, white granulated sugar, cream essence, roasted peanut coat powder, onion lyophilized powder, licorice root extract, wild jujube root, pepper powder, custard powder and sodium bicarbonate. According to the corn cake the application, egg protein structure turns from compact to loose after the eggs are fried, the eggs are then decocted with the wild jujube root using water, health-care nutrient decoction rich in nutrition is obtained, the sweet corn kernels are boiled in the decoction to reduce part of fat, the corn cake is then shaped with batter made of the simple decoction and corresponding materials, and the corn cake is fried and frozen and sterilized; by reducing the fat in the corn kernels and providing anti-oxidant catechin and epicatechin from the green bean flour, it is possible to greatly relieve decomposition and deterioration in storage process of the corn cake, and the corn cake may be kept long and is of popularization significance.

The invention relates to a preparation method of Aussie burned ribs. The method comprises the steps of rolling and rubbing skinned square pork segments with bones together with an auxiliary ingredient for 15-30 min; then putting the mixture to a disk to carry out quick-freezing immediately as soon as rubbing and rolling are finished; and at last carrying out vacuumizing and packaging. The auxiliary ingredient is prepared by the following raw materials according to weight proportion: 100-150 parts of skinned square pork segments with bones, 0.3-0.5 part of monosodium glutamate, 0.4-0.6 part of white sugar, 0.4-0.6 part of garlic powder, 0.3-0.5 part of ginger powder, 2-3 parts of corn starch, 2-3 parts of flour, 2-3 parts of custard powder, 6-10 parts of rose fermented bean curd, 0.4-0.5 part of compound composite phosphate, 1-2 parts of fermented bean curd, 6-7 parts of peanut butter, 2-3 parts of sesame seed butter and 15-20 parts of iced water. The Aussie burned ribs have the advantages of being simple in production technology, satisfying the requirement of industrial production and promoting the development of food industry; and the Aussie burned ribs are oily but not greasy due to less fat, rich in meat aroma and convenient to eat.

The invention provides quick-frozen roasted sweet potatoes. The quick-frozen roasted sweet potatoes are prepared by steps: step one, cleaning sweet potatoes and roasting; step two, taking out flesh of the roasted sweet potatoes, and trimming original skin of the sweet potatoes into a certain shape, and subjecting the flesh of the sweet potatoes to tunnel microwave high-temperature sterilization; step three, adopting a vacuum electric heating stirrer for well stirring the pulp of the sweet potatoes and ingredients under a vacuum heating condition, wherein the ingredients are mainly selected from one or more of milk powder, vegetable shortening, custard powder and white sugar; step four, subjecting products obtained at the step three to forming lamination, refilling mixed sweet tomato mash into a mould, starting a vacuum piston type forming machine, and laminating the trimmed sweet potato skin to surfaces of the formed products; step five, starting a vacuum pre-cooler for precooling the roasted sweet potatoes subjected to forming lamination; step six, putting the pre-cooled products into a quick-freeze storage; step seven, adopting a continuous pillow type packaging machine for quickly packaging to obtain products.

The invention relates to quick-frozen fried fresh milk and a making method thereof. The quick-frozen fried fresh milk is prepared from the following raw materials in parts by weight: corn starch, wheat starch, corn flour, milk powder, custard powder, carrageenan, agar, emulsified oil, white sugar, water, cake flour, sodium bicarbonate, salt, baking powder and bread crumbs. The invention realizes industrialized production of fried fresh milk and high efficiency, the product is easy to mould after a colloid is added, and the obtained fried fresh milk is crisp outside and soft inside and has strong flow sense; the surface is wrapped with bread crumbs, thus improving crisp level of the fried product, avoiding the fried product from deformation after long time storage and maintaining crisp taste; and the fried product is not greasy and has beautiful appearance.

The invention discloses rose-flavored honeycomb cakes and a preparation method thereof. The rose-flavored honeycomb cakes are prepared from the following raw materials in parts by weight: 200-250 parts of rose tea water, 220-300 parts of yeast, 650-700 parts of honey, 500-600 parts of egg yolk, 220-260 parts of corn starch, 150-250 parts of pure water, 150-200 parts of flour, 60-100 parts of instant custard powder and 8-12 parts of table salt. In the preparation process, nutrient components of roses and honey are merged, so that the rose-flavored honeycomb cakes have the characteristics of high protein, low fat and low sugar, and are rich in nutrition, artistic in shapes, fragrant in smell and fine and smooth in mouth feel, requirements of people for diversified cakes are met, the rose-flavored honeycomb cakes are especially suitable for crowds suffering from indigestion and children to eat, and the rose-flavored honeycomb cakes have health care effects.

The invention discloses hibiscus esculentus crunchy candy and a preparation method thereof. The hibiscus esculentus crunchy candy is prepared from the following raw materials in parts by weight: 70 to 90 parts of buckwheat powder, 20 to 30 parts of hibiscus esculentus powder, 5 to 10 parts of barley flour, 5 to 8 parts of yam flour, 3 to 5 parts of peanut powder, 5 to 8 parts of rose hip extracts, 5 to 8 parts of peony flower extracts, 5 to 8 parts of Chuzhou chrysanthemum extracts, 10 to 12 parts of L-arabinose, 8 to 10 parts of hibiscus esculentus oil, 2 to 4 parts of honey, 3 to 5 parts of cream, 15 to 20 parts of coconut juice, 0,3 to 0.5 part of efficient preservative, and 0.5 to 0.8 part of custard powder. The hibiscus esculentus crunchy candy provided by the invention is special in taste, full of nutriments, and rich in microelements such as zinc and selenium, has the efficacies in aiding digestion, benefiting intestines and stomach and caring liver, can be beneficial to allaying tiredness and rapidly restoring fatigue after frequent eating, is helpful for improving the cancer prevention and anti-cancer promotion ability of a human body, and is not liable to regain moisture and long in expiration date.

The invention relates to a production method of quick-frozen and processed pork spare ribs. The production method is characterized by comprising the following steps of: 1) processing raw materials: selecting high-quality spare ribs from pork legs; cutting into forms of drumsticks through a knife, wherein meat is kept at 1 / 3 part of the upper end of each spare rib; 2) rolling and kneading: adding the following raw materials in percentage by weight: 100-150kg of spare ribs from pork legs, 0.3-0.5kg of monosodium glutamate, 0.4-0.6kg of white sugar, 0.4-0.6k of garlic powder, 0.3-0.5kg of ginger powder, 2-3kg of maize starch, and 2-3kg of flour to a rolling-kneading machine; heating to 10 DEG C; rolling and kneading for 5 minutes; cooling to 0 DEG C; adding 2-3kg of custard powder, 7-10kg of preserved rose beancurd, 0.4-0.5kg of composite phosphate, 3-4kg of braised pork with pickled bean curd sauce, 6-7kg of peanut butter, 2-3kg of sesame paste, and 15-20kg of ice water to the rolling-kneading machine in sequence; and vacuuming and rolling and kneading for 20 minutes; 3) quickly freezing: distributing the processed spare ribs onto dishes after rolling and kneading; and quickly freezing until the center temperature is not higher than 4 DEG C below zero; and 4) packaging and refrigerating: sterilizing; vacuuming; packaging; and refrigerating in a refrigeration storage.