50 results about "Dried cherry" patented technology

The invention discloses a rose blood-supplementing lollipop, which is prepared from the following raw materials in part by weight: 500 to 700 parts of white granulated sugar, 100 to 200 parts of glucose syrup, 20 to 30 parts of malt syrup, 5 to 7 parts of freeze-dried cherry power, 15 to 18 parts of red bean, 8 to 10 parts of rose flower, 5 to 8 parts of red date, 5 to 8 parts of dried longan, 5 to 8 parts of peanut, 5 to 8 parts of red bean, 3 to 4 parts of ginkgo, 3 to 5 parts of medlar, 3 to 4 parts of donkey-hide gelatin, and 5 to 8 parts of dried lily flower. The rose blood-supplementing lollipop is safe and reliable, can supplement blood and keep beauty, and has rose fragrance and a good taste, and the raw materials are reasonably compatible with each other.

The invention discloses a dried cherry leaf product, prepared from the edible fresh cherry leaves as raw materials by sorting the leaves, twisting, fermenting, drying and the like. The product makes the best of the rich cherry leaves, provides a new way for the comprehensive exploitation and deep processing and use of the cherry, and further realizes the application value of cherry. The product fully preserves the special component and special fragrance of cherry leaf, contains multiple natural ingredients having the physiological activity and the health function for the body, and has wide application field and great exploiture value; furthermore, the product has low making cost, little investment, and high added value. The invention also discloses the application of the dried cherry leaf product.

This invention relates to a semidry or dry cherry product that retains the flavor and nutraceutical ingredients of the original cherries and also has extended shelf life.

The invention provides a juicy peach taste fruit grain tea and a preparing method thereof. The fruit grain tea is prepared from, by weight, 15-25% of dried apple slices, 15-25% of dried cherries, 10-15% of dried plum slices, 10-20% of roselle, 5-15% of black tea, 30-40% of other dried fruit slices and 0.15-0.25% of fragrance. Compared with the prior art, colors of the juicy peach taste fruit grain tea are matched in accordance with the aesthetic experience of people, the size of fruit grains is proper, and the phenomenon that dried fruit residues exist, and consequently drinking and the outward appearance are influenced can be avoided; in addition, the juicy peach taste is lasting and uniform when the juicy peach taste fruit grain tea is drunk, and the juicy peach taste fruit grain tea has wide market prospects.

The invention relates to the technical field of food processing, in particular to a processing method of preserved cherry tomatoes. The method comprises the following steps of 1, conducting cleaning and sterilization, wherein fresh and unbroken cherry tomatoes are selected to be cleaned, after cleaning is completed, the cherry tomatoes are put into a pool filled with ozone water to be soaked for 3-5 minutes, and the cherry tomatoes obtained after soaking are cleaned with clear water once again; 2, conducting puncturing, wherein the cherry tomatoes obtained in step 1 are put into a transfer basket for puncturing, and after puncturing is completed, the cherry tomatoes are put into a container with filter holes, so that transudatory juice is filtered out; 3, mixing citric acid and white sugar with water, so that a soak solution is obtained, and putting the cherry tomatoes obtained in step 2 into the soak solution for conducting soaking for 2-3 days; 4, fishing out the cherry tomatoes obtained in step 3, draining off water on the cherry tomatoes, and putting the cherry tomatoes obtained after draining-off into a drying room for conducting drying for 10-15 hours; and 5, conducting air-drying and cooling on the dried cherry tomatoes for 10-15 hours under the natural condition, and after the cherry tomatoes are cooled, conducting packaging and sealing. The preserved cherry tomatoes obtained through the method are safe and healthy to eat.

A preservation method of fresh cherry fruits comprises the following steps: (1) picking fresh cherry fruits which reach crispy ripe stage and whose coloration area reaches more than 1/3 of the total fruit surface area and picking fruits without insect disease or mechanical damage; (2) putting the selected cherry fruits into a preservation storehouse at the temperature of 6-8 DEG C and at the humidity of 78-82%, and at least preserving for more than 4 hours; (3) taking the cherry fruits out of the preservation storehouse, washing pesticide raffinate and other impurities attached to the surface with clear water, and air-drying moisture attached to the surface of the cherry fruits; (4) immersing the air-dried cherry fruits into a fresh-keeping liquid, keeping temperature of the fresh-keeping liquid at 10-18 DEG C, immersing for 35-40 min, and taking out and draining off moisture on the surface; and (5) laying a layer of cherry fruits' fresh leaves on the bottom surface of the preservation storehouse, laying gauze on the fresh leaves, uniformly spreading the drained cherry fruits in the step (4) onto the gauze, covering the surface with a layer of fresh reed leaves, and keeping temperature in the preservation storehouse at 6 DEG C and keeping humidity to be 75%.

The invention belongs to the processing field of cherry flowers and particularly relates to edible sugar-soaked oriental cherry flowers and a making method thereof. The making method of the edible sugar-soaked oriental cherry flowers includes the following steps that (a) cherry flower buds are cleaned and soaked by using a citric acid solution with the pH of 2-4 and then are dried till the water content is 10-20wt%; (b) syrup containing sugar of 40-60 degrees and citric acid are evenly mixed, and the pH is re-regulated to be 2-3 to obtain a sugar soak solution; (c) the dried cherry flower buds are cured with the sugar soak solution for 12-15 days; (d) after curing is completed, and the pH is regulated to be 2.3-3.3, namely the edible sugar-soaked oriental cherry flowers are obtained. The edible sugar-soaked oriental cherry flowers made by adopting the making method retain the original flavor of the raw materials, embody the combined sweet fragrance of cherry flowers and honey or glucose syrup and other syrups and meet the requirements of the public very much, and a brand new cherry flower taste is created.

The invention discloses color fixative for cherries. The color fixative comprises 400-600 mL of deionized water, 8-12 g of corn peptides, 4-6 g of sodium sulfite, 18-22 g of curcumin, 8-12 g of procyanidine, 14-16 mL of baijiu, 14-16 g of soybean lecithin, 4-6 g of citric acid, 4-6 g of sodium erythorbate, 8-12 g of sucrose, 18-22 mL of red wine, 14-16 g of iodine salt and 8-12 g of sheet placenta extract. The color fixative has the advantages that the color fixative is applicable to key production processes and technologies for processing dried cherry products during factory large-scale production, the consistency of the quality of the products can be improved, the shelf lives and the storage lives of the products can be prolonged, requirements on perennial supply can be met, the color fixative brings convenience for eating the dried cherry products, fungus contamination during original processing processes can be reduced, the guarantee periods can be prolonged, influence on flavor, textures and the like of the products due to high-temperature sterilization can be reduced, and the color fixative is beneficial to safe industrial production of the packaged cherry products.

The invention discloses a preparation method of a low-sugar cherry tomato preserve, and belongs to the technical field of food processing. The preparation method comprises the following steps: cleaning cherry tomatoes, cutting open the surfaces with a knife, soaking in hot water, and removing the outer skins; soaking by means of calcium chloride, citric acid and sodium sulfate, washing, and drying in the shade; wrapping the cherry tomatoes with sodium alginate, glycerol, egg white and the like used as film forming matters as well as potassium sorbate and sodium tartrate used as preservatives to form films on the surfaces; inoculating Lactobacillus bulgaricus onto the surfaces of the tomatoes, performing sealed fermentation to improve the flavor of the product and increase the nutritive value of the product; and sterilizing, performing vacuum drying, uniformly mixing the dried cherry tomatoes with licorice powder and xylitol according to a certain ratio, and packaging to obtain the low-sugar cherry tomato preserve. The cherry tomato preserve prepared by the invention has the advantages of low sugar, low lipid, high protein and rich original fruit flavor, and can achieve the effects of increasing gastric acidity after eating, strengthening the spleen, stimulating the appetite and helping sterilization and digestion, thus having broad market prospects.

A preparation method of flavored dried cherries comprises the following steps: 1) selecting fresh ripened rot-free cherries without diseases and pests, washing with clear water, putting the cherries into a vacuum low-temperature cold-air dryer, and keeping at 40-50 DEG C for 40-60 min; 2) sending the cherries dried at low temperature into a food steamer, stacking up a layer of padding in the food steamer, putting the cherries to be steamed onto the padding, and fumigating with steam for 30-40 min; 3) rapidly cooling the steamed cherries to 40 DEG C with cold water which accords with hygienic standard for drinking water and is lower than 8 DEG C so as to ensure color and quality of the product, and draining on a vibrating screen for 10 min; and 4) sending the drained cherries into a baking oven to be baked until water content is within 10%, and packaging and warehousing after the product is examined to be qualified. According to the dried cherry product produced by the method, nutrients of cherries can be fully reserved, product type of the cherries is raised, and resource waste of cherries due to short ripening period and easy rotting is avoided.

The invention relates to the technical field of food processing, and especially discloses a preparation method of dried cherry tomatoes. The preparation method of the dried cherry tomatoes comprises the following steps: A, selecting fresh cherry potatoes without damages, carrying out washing and removing pedicels, thoroughly draining the pedicel-removed cherry tomatoes, cutting each of the drained cherry potatoes into two pieces, and removing the seeds between; B, sprinkling white sugar onto the seed-removed cherry tomato pieces, putting the cherry tomato pieces into an oven, and carrying out baking for 5-10 hours; and C, taking the baked cherry tomato pieces out from the oven, carrying out cooling under natural conditions for 5-8 hours, and carrying out packing and sealing under vacuum conditions. The dried cherry tomatoes prepared by the preparation method are safe, healthy, long in shelf lives, and not liable to deteriorate.

The invention discloses low-sugar low-fat carrot leaf and tea walnut cakes capable of regulating vital energy and a preparation method of the low-sugar low-fat carrot leaf and tea walnut cakes. The low-sugar low-fat carrot leaf and tea walnut cakes are made from the following raw materials and components in parts by weight: 200-220 parts of self-raising flour, 1-3 parts of dried cherries, 3-5 parts of fresh Chinese toon, 4-6 parts of carrot leaves, 40-50 parts of fresh Chinese waxgourd peel, 30-40 parts of green tea, 80-100 parts of salad oil, 55-70 parts of white sugar, 40-60 parts of eggs, 4-10 parts of table salt, 2-4 parts of soda powder and 2-3 parts of baking powder. In the technology of the low-sugar low-fat carrot leaf and tea walnut cakes disclosed by the invention, the Chinese waxgourd peel and tea leaves are skillfully used as the raw materials to be applied to the walnut cakes, so that the made walnut cakes have the health-care efficacies of being low-sugar and low-fat. In addition, the carrot leaves and the fresh Chinese toon are also added, so that the walnut cakes have the health-care efficacies of regulating vital energy and the like.

A preparation method for cherry-flavored fried dough twists comprises the following steps: washing cherries, removing cherry kernels, and atomizing the cherries into dry powder; grinding rice into rice flour, and putting the following components in parts by weight into a stirring machine: 35-60 parts of rice flour, 15-30 parts of dry cherry powder, 3-10 parts of cherry concentrated juice, 1-9 parts of drinking water, 0.02-0.08 part of citric acid, 1-5 parts of pectin, 0.1-1 part of sucralose, 0.2-0.5 part of baking powder and 0.05-0.1 part of cherry essence; extruding out cylindrical strips, half folding the cylindrical strips and twisting to form fried dough twist-shaped preforms; brushing the outer surfaces of the fried dough twist-shaped preforms with a layer of edible oil; putting the fried dough twist-shaped preforms into an oven for baking for 10-15 minutes at 110-160 DEG C and carrying out vacuum packaging after cooling. The cherry-flavored fried dough twists prepared through the preparation method have the advantages as follows: high temperature frying is not required, lots of flour, eggs and corn flour are not added, low fat, low protein and low grease can be realized effectively and the cherry-flavored fried dough twists are more healthy, environment-friendly and beneficial to health preservation.

The invention discloses a blueberry and cherry tomato beverage and a preparing method thereof and relates to the field of health beverages. The preparing method comprises the steps of weighing blueberries, soaking the blueberries in purified water for 1 h, adding casein sodium, conducting pulping, and conducting filtration till no sediment exists, so that primary blueberry pulp is obtained; weighing dried cherry tomatoes, soaking the dried cherry tomatoes in purified water for 12 h, adding casein sodium and soya bean lecithin, conducting pulping, and conducting filtration till no sediment exists, so that primary cherry tomato pulp is obtained; placing the primary blueberry pulp and the primary cherry tomato pulp into a pulp refiner, and adding xanthan gum for homogenization; conducting sterilization and filling on homogenized pulp to obtain the blueberry and cherry tomato beverage. The extraction rate of active ingredients in blueberry fruits and cherry tomatoes is high, and the health care effect of the product is good.

The invention discloses a nutrient dried fruit formula product for females in the medium pregnancy term. The product comprises walnuts, dried figs, raisin and dried cherry-tomato. The product is completely different from the conventional dried fruit products and medium pregnancy term nutrient dried formula products of other product states. According to documentary records such as Compendium of Materia Medica, firstly, the product adopts dried fruits which have the health-care functions and are free of negative effects for pregnant females and fetus development, secondly, according to traditional Chinese medicine theories, the dried fruits are selected and matched so as to avoid toxic and side effects caused by different dried fruits compounded together, and the dried fruits of the product are determined; thirdly, according to nutriology theories, the formula product is prepared according to data about composition and content of nutrient elements of the selected dried fruits according to nutriology standards, and the formula product is capable of meeting nutrition balance and daily demands on different dried fruits for specific nutrient elements in the medium pregnancy term, is safe, is capable of meeting the demands of females on nutrient elements in the medium pregnancy term, and has health-care values for pregnant women and fetus development.

The invention cherry tomato nutritious ginger wine and a production method thereof. The cherry tomato nutritious ginger wine comprises, by weight, 300-310 parts of ginger, 20-30 parts of orange peel, 2-3 parts of tremella, 6-7 parts of onion juice, 1-2 parts of preserved egg yolk, 4-5 parts of dried cherry tomatoes, 3-4 parts of glutinous rice flour, 1-2 parts of ganoderma lucidum, 1-2 parts of endothelium corneum gigeriae galli, 1-2 parts of lotus leaf and appropriate amount of ascorbic acid, sucrose, citric acid, yeast, Xiaoqu liquor, honey and water. The cherry tomato nutritious ginger wine has the advantages that the preserved egg yolk is smeared on the surfaces of the dried cherry tomatoes, then the dried cherry tomatoes are steamed in a steamer to allow various nutrition to enter the dried cherry tomatoes, rich and full taste is achieved, the added traditional Chinese medicine has effects of tonifying qi and soothing the nerves and relieving coughing and asthma, and the traditional Chinese medicine is steamed in a steamer; the orange peel is soaked into the blended base ginger wine, so that the ginger wine is capable of relieving coughing and lowering heat, the taste of the wine is improved, and the pungent taste of ginger can be neutralized by the strong fragrance of the orange peel.

The present invention discloses a cherry blossom pattern-mounting cake and relates to the technical field of food manufacturing. The cherry blossom pattern-mounting cake comprises the following ingredients in mass percentages: 33-35% of a cake semi-product, 32-38% of cream, 7-9% of sugar, 1-2% of baking powder, 3-5% of cherry blossom powder, 9-10% of fruits and 7-9% of chocolate. The present invention also discloses a preparation method of the cherry blossom pattern-mounting cake. The preparation method comprises the following steps: step A, preparing materials; step B, manufacturing cherry blossom powder; step C, manufacturing a whipping mixture; step D, manufacturing a cake semi-product; step E, conducting applying; and step F, conducting decoration. The cherry blossom powder is preparedby naturally air-drying cherry blossoms and powdering the air-dried cherry blossoms, and retains natural fragrance, nutrition and efficacy of the cherry blossoms. The prepared cake is sweet but not greasy in mouthfeel, has the cream rich in mellow milk flavor and the natural cherry blossom powder more reflecting fragrance of the cherry blossoms, is rich in nutrients, and at the same time has health-care functions of dietary therapy and health-preserving.

The invention discloses a ginseng wine capable of tonifying qi and soothing nerves and a preparation method thereof. The ginseng wine is composed of the following raw materials in parts by weight: 4-6 parts of spatholobus stem, 2-4 parts of radix astragali, 6-8 parts of ginseng, 10-15 parts of Chinese yam, 6-8 parts of dried cherry tomato, 3-5 parts of cocoanut shell, 2-4 parts of Saussurea involucrata, 6-8 parts of flasem milkvetch seed, 10-15 parts of glutinous rice flour, 6-8 parts of short-stalk slender acanthopanax fruit, 10-15 parts of grain-filled raw rice, 2-4 parts of herba violae, 4-6 parts of composite nutrient powder, 6-8 parts of peanut juice, 3-5 parts of mulberry bark and 800-1000 parts of white wine. The ginseng wine is prepared by immersing the radix astragali, ginseng, Chinese yam and many other traditional Chinese medicines for tonifying qi. The ginseng wine is simple in preparation method and convenient to take, has the advantages of high safety, no toxic or side effect and favorable mouthfeel, has the effects of maintaining mental tranquility, tonifying qi, soothing the nerves, solidifying the qi desertion, nourishing the liver, improving eyesight, nourishing and caring the human body, enhancing the immunity, strengthening the stomach and promoting digestion, and can perform the function of regulating the somatic functions after being drunk for a long time.

The invention provides electuary-type instant dried fruits. The dried fruits contain 10-20 parts of dried kiwi fruits, 4-8 parts of dried cucumis metuliferus, 3-7 parts of dried citrus australasica, 5-11 parts of dried litchi flesh, 3-5 parts of dried cherries, 2-6 parts of dried Chinese dates, 1-5 parts of preserved shiranui fruits and 31-57 parts of buckwheat pieces. The instant dried fruits contain different dried fruits, have balanced nutrients, rich vitamins and other nutrients, and are beneficial to human health. According to the invention, a small amount of the buckwheat pieces are added to provide a great deal of energy, and the buckwheat pieces contain no fat, and cause no fat gain. The instant dried fruits of the invention can be brewed directly and can be eaten directly, and areconvenient to eat and carry.

The invention belongs to the technical field of foods, and particularly relates to composite functional mixed nuts for improving eyesight. Raw materials of the composite functional mixed nuts for improving eyesight consist of a nut composition and a dried fruit composition, wherein the nut composition consists of Macadamia kernels, amygdalus comnnis, hazelnut kernels, pistachio kernels, pumpkin seed kernels and walnut kernels, and the dried fruit composition consists of dried cranberries, dried blueberries, dried mulberries, dried cherries and blackcurrant raisin. The nuts disclosed by the invention are balanced in nutrients, and all the raw materials have synergistic reactions and mutually promote absorption of nutrient substances while maintaining respective nutrient components; the nutsare rich in functional components of anthocyan, beta-carotene, vitamins, amino acids and the like, so that after being eaten, the nuts can relieve asthenopia; and the nuts are rich in components capable of nourishing eye cells and improving optic nerve, so that the effects of improving eyesight and protecting eyes can be achieved.

The invention provides instant dried cherry tomatoes which are prepared from the following materials in parts by weight: 60-78 parts of cherry tomatoes, 32-38 parts of whey protein, 8-12 parts of sesame oil, 5-11 parts of citric acid, 3-7 parts of malic acid, 12-18 parts of saccharin and 6-12 parts of a flavoring agent. The dried cherry tomatoes provided by the invention are rich in nutrition, favorable for health of a human body, convenient to eat and convenient to carry. According to the instant dried cherry tomatoes, the cherry tomatoes are dehydrated, thereby being favorable for inhibitingsurvival of microbial bacteria; and the flavoring agent is added, thereby being favorable for enabling the dried cherry tomatoes to have better taste and favorable for improving the economic value ofthe dried cherry tomatoes.