66 results about "Desiccated coconut" patented technology

The invention relates to a desiccated coconut and a sapodilla kernel processing method. A desiccated coconut and sapodilla kernel is prepared from the raw materials of sapodilla kernels, desiccated coconuts, mirabalan powder, malt syrup, white granulated sugar, a nutrient additive, table salt and palm oil through the steps of portioning, removing astringent taste, washing, coating sugar, frying, stirring, cooling and packaging. The desiccated coconut and sapodilla kernel made by the method has natural and pure fragrance and crispy taste, the product has proper greasy sense and high nutritive value and is suitable for all people, and the production equipment is mature, can realize massive production and has wide market prospects.

The invention discloses a memory foam material containing a natural fiber and application of the memory foam material. The product comprises a memory foam material body, wherein the memory foam material body contains the natural fiber of which the content is 15-80 percents of the total volume of the memory foam material body. The natural fiber is one or more of bamboo fiber, hemp fiber, wood fiber, chitosan fiber, natural palm fiber and natural desiccated coconut. The natural fiber replaces the most of space occupied by air bubbles originally, so that the gas phase volume fraction of the foam body is reduced, and the thermal conductivity is increased; thus, the heat dissipation capacity and permeability of the product are greatly improved, and the problems of low thermal conductivity and poor heat dissipation of the traditional memory foam are solved. The higher the content of the natural fiber is, and the higher the heat dissipation capacity and permeability of the prepared memory foam are.

The invention discloses a puff pastry and a method for preparing the same. The puff pastry consists of oily leather, pastry and stuffing, wherein the stuffing consists of cake flour, starch, sugar, processed sesame, salad oil, pork lard, desiccated coconut, water and winter melon; the oily leather consists of the following components: low gluten flour, high gluten flour, pork lard, granulated sugar and water; and the pastry consists of the following components: low gluten flour and pork lard. The crust of the puff pastry is fragrant, crisp, light and thin, the stuffing is well tasty, fully elastic and tough, the puff pastry has a pure taste and is quite characterized, and people should want more while chewing and eating the puff pastry. The preparation method is simple and easy to implement.

The invention discloses pawpaw flavor moon cake, which comprises moon cake wrappers and moon cake stuffing according to a proportion being 2:8, wherein the moon cake wrappers comprise 45 parts of weak strength flour, 14 parts of raw oil, 37.5 parts of maltitol liquid, 0.75 parts of water containing soda and 10 parts of fresh egg yolk, the moon cake stuffing comprises 149 parts of pawpaw paste and 120 parts of desiccated coconut, and matcha powder is respectively added into the moon cake wrappers and the moon cake stuffing. The pawpaw flavor moon cake has the advantages that the flavor is unique, agreeable sweetness is realized, and the pawpaw flavor moon cake has good flavor, is delicious, belongs to delicious food and also belongs to health care food.

The invention discloses sesame and peanut short bread and a method for making the same. The sesame and peanut short bread comprises raw peanut, white sesame, butter, icing sugar, egg yolk, self-raising flour and desiccated coconut. The method includes roasting the peanut by the aid of a roaster; crushing the roasted peanut to obtain crushed peanut; making sesame powder; mixing materials and making paste; stirring the paste by the aid of a blender and then making dough; flatly pressing the dough and roasting the dough; packaging the sesame and peanut short bread under the vacuum condition. The sesame and peanut short bread and the method have the advantages that the sesame and peanut short bread is crispy, mellow, fragrant, sweet and tasty, has aromatic flavor, is not easy to break and is high in nutritional value; consumers can carry and eat the sesame and peanut short bread conveniently, and the sesame and peanut short bread is economical and convenient; the sesame and peanut short bread is packaged under the vacuum condition and is long in shelf life, and taste of the product is unchanged within the shelf life; the method for making the product is different from the traditional method in that the materials for making the product are crushed instead of being ground into powder, accordingly, the consumers can taste strong taste of the peanut in the sesame and peanut short bread, and the sesame and peanut short bread is savory and mellow.

The invention discloses a culture medium for common zinnia and a cultivation method applying the culture medium. The culture medium for the common zinnia comprises the following components in parts by volume: 4-5 parts of PIN matrix No. 2, 2-3 parts of desiccated coconut and 1 part of perlite; mixing ratio of the matrix to the perlite in the culture medium disclosed by the invention meets growth requirement and the required soil environment of the common zinnia to the utmost extent, and seedling is robust, leaves are many and stalk is solid, so that the matrix is breathable and can retain water and plant growth requirement is met to the utmost extent; and cultivation results show that the culture medium disclosed by the invention has obvious promotion effects in plant height, root length, stem diameter and flower number of the common zinnia, so that ornamental value is increased.

The invention provides a tartarian buckwheat cake. The tartarian buckwheat cake comprises the following components of egg white, coconut oil, baking powder, table salt, desiccated coconuts, cashew nuts, tartarian buckwheat powder, xylitol, tartarian buckwheat leaf powder, konjaku flour, dove tree fruit powder and water. According to the tartarian buckwheat cake disclosed by the invention, the tartarian buckwheat powder produced in Sichuan Daliang Mountain is mainly used, so that the tartarian buckwheat cake is particularly suitable for people with high blood pressure, high blood lipid and high blood sugar to eat; the tartarian buckwheat leaf powder, the konjaku flour and the dove tree fruit powder are added to the cake, so that the nutrient value and the food therapy effects of foods can be improved, and besides, greasy feel caused by the cashew nuts and the coconut oil can be effectively alleviated; and before the cashew nuts are used, the cashew nuts are soaked in an aqueous solution of perilla leaves, lotus leaves and broussonetia papyrifera milk, so that the cashew nuts can absorb water and can be easier to process, in addition, after the cashew nuts are soaked, subsequent made casting cores are good in antibacterial and antiseptic effects, the situation that the quality guarantee period can reach 6 months or above under the condition of no addition of any artificial preservatives can be guaranteed, and besides, the soaked cashew nuts concurrently have the delicate fragrance of the lotus leaves.

The invention relates to a biscuit containing lycium ruthenicum and a making method thereof. The biscuit contains 0.1%-5% of lycium ruthenicum powders by weight, and also contains raw materials in the following parts by weight: 70-80 parts of wheat flour, 3-5 parts of vegetable oil, 8-12 parts of shortening, 5-10 parts of butter, 6-10 parts of whey mists, 3-5 parts of desiccated coconut, 1-4 parts of sodium bicarbonate, 1-2 parts of ammonium bicarbonate, and 1-3 parts of butyl hydroxyl anisd. The biscuit is low in price, safe and convenient in eating, simple in making method, and the biscuit is anti-aging and maintains beauty and keeps young.

The invention specifically relates to a coconut-glutinous rice cake and a preparation method thereof, belonging to the field of candy processing. A traditional preparation method for a coconut-glutinous rice cake comprises the following steps: crushing glutinous rice, cooking the crushed glutinous rice on a high-temperature fire, blending white sugar and the cooked glutinous rice, attaching the obtained mixture with desiccated coconut and then carrying out cutting; and the prepared coconut-glutinous rice cake has rough appearance and taste and poor elasticity and flavor, is prone to deformation and is not convenient to preserve and carry. To overcome the above-mentioned disadvantages, the invention provides a coconut-glutinous rice cake prepared from 17.4 to 19.4% of white granulated sugar, 72.6 to 74.6% of glucose syrup, 3.3 to 5.3% of desiccated coconut, 1.4 to 1.8% of carrageenan, 0.02 to 0.04% of gelatin, 1.2 to 2.87% of coconut powder and 0.01 to 0.06% of artificial food coloring. Compared with the traditional coconut-glutinous rice cake, the coconut-glutinous rice cake prepared in the invention is rich in elasticity, sweet but not greasy, slippery and tasty, has smooth and fine appearance and is not prone to deformation; and after packaging, the coconut-glutinous rice cake prepared in the invention is convenient to carry and preserve.

The invention relates to the field of candy processing, and especially relates to a burnt coconut ball and a preparation method thereof. The coconut ball is a traditional southern food. The traditional coconut ball tastes rough, the taste of the coconut ball is regulated by fruit pulp, and the taste is less and is not delicate enough. In order to solve the defects of the prior art, the invention provides the burnt coconut ball, which comprises the following components by weight percentage: 6% to 11% of white granulated sugar, 43% to 45% of glucose syrup, 3.2% to 4% of desiccated coconut, 0.7% to 1% of carrageenan, 0.28% to 0.58% of gelatin, 0.15% to 0.2% of salt, 0.003% to 0.004% of edible pigment, 38.4% to 45.4% of non-dairy creamer, 0.04% to 0.05% of edible flavor, and 0.366% to 0.627% of fruit pulp. The burnt coconut ball tastes delicate, has a milk chocolate flavor and more flavors, and has a golden color.

The invention discloses a baked highland barley oatmeal and a production process thereof. The baked highland barley oatmeal is prepared from the following raw materials of oatmeal crisp grains, highland barley oatmeal, oatmeal, refined vegetable oil, brown granulated sugar, white granulated sugar, shredded coconut stuffing, honey and milk powder as main raw materials; and freeze-dried yoghourt blocks, freeze-dried strawberries, dried mangoes, coconut slices, dehydrated apple grains, dried cranberries, raisins and Chinese wolfberry fruits are added. The brown granulated sugar, the white granulated sugar, the shredded coconut stuffing, the honey and the milk powder are added on the basis of the raw materials of the highland barley and the oatmeal, so that the taste is improved, and the nutritional value of the oatmeal is further improved by the shredded coconut stuffing, the honey and the milk powder; and the freeze-dried yoghourt blocks, the freeze-dried strawberries, the dried mangoes, the coconut slices, the dehydrated apple grains, the dried cranberries, the raisins and the Chinese wolfberry fruits are added as auxiliary raw materials, so that the oatmeal is richer in taste, better in mouth feel and suitable for being eaten by people of different age stages.

The invention provides desiccated coconut puff pastries and a preparation method thereof. The desiccated coconut puff pastries are made from the following raw materials in parts by weight: 30-50 parts of high-gluten flour, 200-220 parts of low-gluten flour, 1-2 parts of table salt, 50-70 parts of powdered sugar, 30-50 parts of butter, 120-130 parts of water, 110-160 parts of sliced butter, 40-50 parts of desiccated coconuts, 2-10 parts of yolk liquid and 2-5 parts of almond slices. Compared with the prior art, the desiccated coconut puff pastries provided by the invention are crisp in mouth feel, and have not only the fragrance of the desiccated coconuts but also the milk fragrance of butter, the mouth feel of the puff pastries is enriched, the oil content of the desiccated coconut puff pastries is lower than GB, and the desiccated coconut puff pastries are nutritive and healthy.

The invention provides a desiccated coconut biscuit capable of enhancing male sexual capacity according to defects in the prior art. The desiccated coconut biscuit comprises, by component and weight, 150 parts of flour, 60 parts of powdered sugar, 30 parts of cream, 20 parts of eggs, 15 parts of coconut shred, 0.75 part of baking soda, 0.02 part of antioxidants, 40 parts of vegetable oil, and 10 parts of strengthen yang liquid medicines. The desiccated coconut biscuit capable of enhancing male sexual capacity has functions of strengthen yang and nourishing the kidney, can treat diseases of sterility, impotence and the like, and meanwhile is tasty and delicious.

The invention discloses an anti-aging health-care yogurt capable of cleansing intestines, rejuvenating skin and keeping beauty and a production method thereof. The yogurt is characterized by comprising the following raw materials in parts by weight: skimmed milk powder 80-100, spinach juice 35-50, Schisandra chinensis 15-20, Radix Crotonis Crassifolii 5-10, mango 25-30, Ganoderma lucidum powder 2-3, Cayratia japonica 18-20, kiwi fruit 25-30, Shinyleaf Pricklyash root 18-20, fructose 8-10, onion 7-9, Herba Solani Surattensis 16-18, red date 18-20, desiccated coconut 8-10, Chinese jujube flower honey 15-20, Lactobacillus 3-5, nutrition addition solution 12-15 and a proper amount of water. The health-care yogurt uses yogurt as the carrier, the nutrition and health-care efficacies of traditional Chinese medicine and yogurt are organically combined, and the reasonable formula and proper technology are adopted to achieve good stability and good taste of products in chilling condition in the shelf life.

The present invention discloses pumpkin and desiccated coconut emission arresting and nerve soothing honey. The honey consists of the following raw materials (parts by weight): 150-160 vitex honey, 7-9 nutritional additives, 30-40 pumpkins,8-10 black sesame seeds, 3-4 dry powder of asparagus, 10-20 champedak, 10-15 oysters, 13-20 desiccated coconut , 5-6 arrowhead, 10-15 mangosteen, 3-4 bamboo vinegar, 4-6 green tea, 0.8-1 fenugreek, 5-7 galangal, 1-2.5 circium japonicum, 0.7-1 radix saposhnikoviae, 0.4-1.1 dragon bone, 2-3 notopterygium, and 1-2 pickled peppers. The honey is nutritious and good for health by adding various traditional Chinese medicines such as fenugreek, circium japonicum, notopterygium, radix saposhnikoviae, etc. into honey by micro powder technology. The honey not only can warm kidney, enhance yang, dispel cold to relieve pain, dispel wind to relieve exogenous syndrome and relieve fatigue, but also can change the taste of Chinese medicines and is easy for administration due to the simple production method and pocket friendly size of the honey.

The invention discloses Amaranthus hypochondriacus and horseradish tree leaf high-nutrition purple sweet potato jelly, which is composed of the following raw materials (by weight): 70-80 parts of purple sweet potato, 10-12 parts of carrot, 6-8 parts of Amaranthus hypochondriacus, 10-14 parts of horseradish tree leaf, 8-10 parts of desiccated coconut, 3-5 parts of ganoderma spore, 4-7 parts of black garlic, 6-9 parts of germinated brown rice, 5-7 parts of wolfberry, 4-6 parts of enzymatic beef powder, 3-4 parts of pine pollen, 15-20 parts of white granulated powder, 0.2-0.4 part of citric acid, 1.5-2.5 parts of sodium alginate, 0.3-0.5 part of calcium hydrogen phosphate, a proper amount of Lactobacillus bulgaricus, a proper amount of Streptococcus thermophilus and a proper amount of sodium carbonate. Lactic acid fermentation is carried out by adding calcium hydrogen phosphate into mixed liquor of raw materials such as sodium alginate, purple sweet potato and the like, and lactic acid produced during the fermentation process reacts with calcium hydrogen phosphate. Then, the gel-state jelly with strong elasticity and toughness is formed. The added Amaranthus hypochondriacus and the like contain rich nutrient elements such as protein, mineral matter and the like, thus increasing nutritive value of the jelly.

The invention discloses arrowroot reed rhizome honey capable of reducing blood pressure and blood lipid and a preparation method of the arrowroot reed rhizome honey. The arrowroot reed rhizome honey is prepared from the following raw materials in parts by weight: 130-138 parts of honeysuckle honey, 10-15 parts of arrowroot, 8-10 parts of reed rhizomes, 4-7 parts of nutrient additives, 2-4 parts of cress rhizomes, 2-3 parts of dried small shrimps, 1-2 parts of bamboo fungus juice, 3-5 parts of desiccated coconuts, 10-15 parts of leaf mustard, 5-7 parts of grapefruit, 1-2 parts of mashed garlic, 10-15 parts of thin tomato juice, 1.5-2 parts of dragon's blood, 1.5-2.5 parts of elephant hide, 1.5-2 parts of sheathed monochoria herb, 0.5-1.5 parts of dried orange peel, 1-1.5 parts of wahlenbergia marginata and 2-3 parts of artemisia absinthium. The arrowroot reed rhizome honey disclosed by the invention is the nutrient health-care honey, and through a micro powder technique, various traditional Chinese medicine materials of the artemisia absinthium, the wahlenbergia marginata, the dragon's blood and the like are added to the honey, so that the arrowroot reed rhizome honey can clear heat, remove toxicity, stop bleeding and promote tissue regeneration, and is convenient for people to take; besides, the arrowroot and the reed rhizomes are added to the honey, so that the honey reserves original efficacies, and besides, the honey has the effects of reducing the blood pressure and reducing the blood lipid.

The invention discloses an indigestion-eliminating noodle and a preparation method thereof. The indigestion-eliminating noodle comprises the following raw materials by weight: 600 to 800 parts of wheat flour, 50 to 100 parts of millet flour, 30 to 60 parts of desiccated coconut, 25 to 35 parts of deep fried atractylodes, 25 to 35 parts of Chinese yam, 8 to 12 parts of villous amomum fruit, 4 to 6 parts of magnolia cortex, 4 to 6 parts of Cyperus rotundus, 5 to 7 parts of perilla seed, 13 to 18 parts of stir-fried haw, 8 to 12 parts of chicken's gizzard membrane, 8 to 12 parts of stir-fried malt, 8 to 12 parts of stir-fried medicated leaven, 8 to 12 parts of summer purslane, 8 to 12 parts of rice-grain sprout, 5 to 7 parts of Cuminum cyminum extract, 8 to 12 parts of Indian rorippa herb and 0.3 to 0.6 part of Ferula asafoetida. According to the invention, a proper amount of traditional Chinese medicine composition capable of eliminating indigestion is added into the formula for the noodle and a proper amount of desiccated coconut is added, so the noodle is capable of effectively treating infantile indigestion with food retention and the added desiccated coconut masks the bitter taste of traditional Chinese medicines and enables the noodle to be easily accepted by infants.

The present invention discloses a liver protecting and cholagogic desiccated coconut and Solanum tuberosum paste which consists of the following raw materials (parts by weight): 60-70 parts of Solanum tuberosum, 7-8 parts of nutritional additives, 7-8 parts of shredded ginger, 13-14 parts of Laminaria japonica, 15-16 parts of water chestnut flesh, 4-5 parts of konjac flour, 17-19 parts of bullfrog meat, 6-7 parts of orange juice, 2-3 parts of oyster sauce, 4-5 parts of desiccated coconut, 8-10 parts of color sweet peppers, 2-3 parts of royal jelly, 18-19 parts of red bean paste, 2-3 parts of cream, 2-3 parts of uncaria, 1.2-1.4 parts of coralhead plant stem with leaf, 0.6-1.8 parts of gmelin sealavender herb, 1.5-2.1 parts of Silybum marianum, and 1.4-2 parts of Cordia dichotoma leaves. The Solanum tuberosum paste is rich in taste and also consists of multiple health-care ingredients. The added gmelin sealavender herb, Silybum marianum and Cordia dichotoma leaves have efficacies of clearing heat, removing dampness, protecting liver and benefiting gallbladder, supplementing brain and promoting digestion, and thus the Solanum tuberosum paste has a good health-care effect.

The invention discloses a deep-fried crispy seasoning composition which is characterized in that the composition is prepared from the following raw materials in parts by weight: 300-500 parts of low-gluten flour, 50-150 parts of starchy flour, 90-150 parts of eggs, 50-150 parts of salad oil, 5-15 parts of baking powder, 10-20 parts of breadcrumbs, 20-40 parts of mashed garlic, 20-40 parts of desiccated coconut, 15-25 parts of hot pepper, 15-25 parts of sesame seeds, 5-15 parts of chicken powder, 2-5 parts of spiced salt, 3-7 parts of monosodium glutamate and 20-40 parts of white sugar. According to the deep-fried crispy seasoning composition disclosed by the invention, the variety of crispy paste dishes is increased; moreover, by adopting the seasoning composition, the single taste and mouthfeel of crispy paste are changed, and the variety of the dishes is increased; in addition, the use of the raw materials is expanded, the flavor is increased, the dishes are attractive in appearance, and the nutrition of the dishes is increased.

The invention discloses a method for preparing instant high-fiber coconut powder by cold press coupling and low temperature pulverization, which relates to the technical field of food processing and storage. The method adopts a coupling process of low temperature drying, cold pressing degreasing, liquid nitrogen ultra-low temperature freezing and pulverizing, which comprises the steps of pulverizing the vacuum freeze-dried desiccated coconut into powder having a particle diameter of 40 mesh or less; pressing the material for 2 to 4 times by a German KOMET cold press machine, wherein the single-head processing capacity is 6-8 kg/h, and the oil content of a cold pressed cake can be reduced to 6.5%, and performing ultrafine pulverization on the cold-pressed desiccated coconut cake by using aliquid nitrogen pulverizing apparatus. The method of the invention can not only obtain high-quality coconut oil, but also is non-toxic, harmless, environmentally friendly, non-polluting, non-thermal processing, and the whole processing process is carried out at a low temperature state, the components in an oil material are not oxidized, the protein in the mash is invariant, and the biological activity of the active ingredients in the cake is retained to the utmost extent, the safety is high, and the extraction efficiency, the yield and the product quality are remarkably improved.

The invention provides desiccated coconut and bean paste noodles which are prepared by the following raw materials in parts by weight: 1-10 parts of coconut shreds, 3-6 parts of cream, 1-10 parts of red bean powder, 0.0003-0.0008 part of vitamin B1, 0.035-0.45 part of vitamin C, 0.0003-0.0009 part of vitamin A, 0.1-0.2 part of L-lysine hydrochloride, 0.3-0.5 part of calcium gluconate, 0.015-0.03 part of zinc gluconate, 3-5 parts of butter, 50-60 parts of flour and 10-25 parts of water. According to the noodles, a good effect is achieved by a good proportion of the raw materials; the coconut shreds, the cream and the red bean powder can be used for enabling the prepared noodles to be sweet and fragrant in mouth feel; the nutrition of the noodles is rich by adding various vitamins, calcium and zinc.

The invention relates to the field of foodstuff making, in particular a black food ingredient which comprises tea, refined white sugar, milk of cows or sheep, phosphatides or desiccated coconut oil, coarse cereal bran and kernels, wherein the percentage by weight of the ingredients are, tea 10-45, refined granulated sugar 20-30, milk of cow or sheep 2-8, phosphatides or desiccated coconut oil 15-25, coarse cereal bran 10-25, and fruit juice 2-5.

The invention provides a desiccated coconut laver egg roll, which comprises the following raw materials in percentage by weight: 20 to 30% of flour, 5 to 13% of desiccated coconut, 1 to 2% of laver fragment, 10 to 15% of solid shortening, 5 to 10% of cream, 14 to 20% of egg, 3 to 8% of quail egg, 15 to 23% of white granulated sugar, 0.5 to 2% of camellia seed oil, 0.5 to 2% of olive oil, 0.2 to 0.8% of lecithin, 0.5 to 1.5% of cooked sesame, 0.3 to 0.8% of salt, and 0.2 to 1% of drinking water. The invention also provides a manufacturing method of the desiccated coconut laver egg roll.