40 results about "Fat balance" patented technology

The invention discloses purple sweet potato and dried meat floss rice crusts and a preparation method thereof. The purple sweet potato and dried meat floss rice crusts are prepared from the following raw materials in parts by weight: 70-80 parts of brown rice, 4-6 parts of white granulated sugar, 50-70 parts of polished glutinous rice, 30-50 parts of polished round-grained rice, 5-7 parts of wheat starch, 4-6 parts of pepper powder, 50-70 parts of purple sweet potatoes, 30-50 parts of Chinese yam, 2-4 parts of table salt, 10-20 parts of dried meat floss, and 15-25 parts of peanut oil. According to the purple sweet potato and dried meat floss rice crusts disclosed by the invention, the technology is simple and easy to operate, finished products are uniform in thickness, and the color is uniform in black and white distribution; the purple sweet potato and dried meat floss rice crusts are fragrant and crisp, merge the unique mouth feel and the unique fragrance of the purple sweet potatoes and the dried meat floss, and are unique in flavor and rich in nutrition; when being eaten often, the purple sweet potato and dried meat floss rice crusts can improve the functions of the intestine and the stomach, can promote digestion, can also improve the blood sugar balance and blood fat balance, can resist weariness, can restore organism functions and are beneficial for human health.

The invention discloses a preparation method of candied ginger slices, and belongs to the field of food processing. The method is characterized by adopting the processing technology process of selecting a material, slicing, protecting the color, boiling with sugar, drying in air and packaging. The method has the beneficial effects that the candied ginger slices are golden in color, rich in ginger flavor, sweet and tasty, and have the unique flavor of jerusalem artichoke. The candied ginger slices are rich in starch and synanthrin, and thus the advantages of being capable of reducing blood glucose and improving the fat balance in the body and also having the effects of dispelling cold, warming stomach, tonifying spleen and promoting blood circulation can be realized, the candied ginger slices are a rare health food which is low in heat, sugar and fat.

The invention discloses a production method of a Helianthus tuberosus health liquor, and belongs to the field of beverage processing. The method comprises the following steps: selecting a raw material, sorting, cleaning, peeling, beating, carrying out sulfuring treatment, carrying out primary fermentation, separating, carrying out after fermentation, ageing, blending, filtering, loading, sealing, sterilizing, and cooling to obtain a finished product. The health liquor is rich in starch and inulin, can reduce the blood sugar and improve body fat balance, has the efficacies of cold dispelling, stomach warming, spleen invigorating and blood circulation promoting, and is a rare health food with low calorie, low sugar and low fat.

The invention discloses a fat-reducing healthcare honey tea powder and a processing method thereof. The tea powder is composed of the following raw materials in parts by weight: 65 to 80 parts of honey, 15 to 30 parts of maranta arundinacea, 10 to 20 parts of moringa seed, 20 to 30 parts of tatary buckwheat, 10 to 20 parts of burdock root, 5 to 8 parts of pu'er tea, 3 to 5 parts of black wolfberry, 3 to 5 parts of guava leaf, 2 to 3 parts of eclipta, 2 to 3 parts of motherwort, 2 to 3 parts of pseudo-ginseng paste, 1 to 2 parts of litchi kernel, 1 to 3 parts of persimmon leaf, 10 to 20 parts of borneol, 30 to 50 parts of pomegranate wine, and 8 to 12 parts of nutrition healthcare powder. The prepared fat-reducing healthcare honey tea powder is rich in nutrients. The formula is reasonable and the technology is simple and practicable. The burdock root and pu'er tea are soaked in pomegranate wine, thus the taste become mellower and purer, and at the same time the nutritional components can be absorbed by human body more easily. Each component in the tea powder cooperates with each other to generate a synergetic effect, and the tea powder has the functions of promoting organism metabolism functions, reducing blood sugar and cholesterol, strengthening the toughness of micro vessel walls, and recovering the blood fat balance.

The invention discloses a production process of fragrant and crispy jerusalem artichoke pieces. The production process is characterized in that fresh jerusalem artichoke is taken as a raw material together with corn starch, spiced salt, maltose, pepper powder, five-spice powder and peanut oil. The production process comprises the following procedures: selecting materials, washing, performing hot scalding, dehydrating, forming, blending, frying with oil, and packaging. The production process has the benefits that the product produced by using the production process is yellowish white, semitransparent, complete and full in piece shape, fine and smooth and crispy and tender in taste, fragrant and tasty, and has the intrinsic flavor of jerusalem artichoke. Due to high content of starch and synanthrin, the product is beneficial for bidirectional adjustment on blood sugar, can improve fat balance in bodies, and is rare healthcare food with low heat, low sugar and low fat.

The invention discloses a method for processing jerusalem artichoke healthcare tea with brown sugar. The method is characterized by adopting the processing technological process of cleaning raw materials, making jerusalem artichoke juice, performing enzyme treatment on the jerusalem artichoke juice, homogenizing, degassing, filling and sealing, sterilizing, and inspecting, thus obtaining a finished product. The method has the beneficial effects that the jerusalem artichoke is crushed and porphyrized to be directly made into the jerusalem artichoke juice, and then the jerusalem artichoke juice is made into the jerusalem artichoke healthcare tea; the added amount of juice is large, various nutrients of the jerusalem artichoke cannot be lost, and the original flavor is maintained; the product is rare low-calorie, low-sugar and low-fat healthcare tea rich in starch and synanthrin and capable of reducing blood sugar and improving the fat balance in the body.

The invention provides edible oil for improving oil and fat balance and oil and fat health and a preparation method of the edible oil. The edible oil is prepared from lard oil and vegetable oil. The vegetable oil is selected from one of corn oil, sunflower seed oil and soybean oil. The edible oil is prepared from, by mass, 40-65 parts of lard oil and 35-60 parts of vegetable oil. According to the edible oil, oil and fat are balanced, the mass ratio of fatty acids of ingested oil and fat approaches 1:1:1, the taste is good, and oil consumption can be reduced by 1 / 3. The edible oil and the preparation method have the advantages that operation is easy and practical and cost is low, and are suitable for wide application and popularization in oil and fat food industries, families and catering industries.

The invention discloses hair washing emulsion capable of removing scurf and relieving itching and a preparation method of the hair washing emulsion. The hair washing emulsion comprises the following components in a mass ratio of 20-25 parts of a Chinese herbal medicine extract, 5-8 parts of nutgrass galingale rhizome granules, 5-7 parts of platycladus orientalis leaf granules, 10-15 parts of a surfactant, 3-7 parts of stearic acid, 5-8 parts of vitamin B, 4-7 parts of vitamin E, 0.5-1 part of natural plant essential oil, 2-4 parts of wheat protein, 1-3 parts of a pearling agent, 4-6 parts of aconditioner, 1-2 parts of a PH regulator, 5-8 parts of smoothing agent, 2-4 parts of a foam stabilizer, 5-7 parts of jojoba oil and 40-50 parts of deionized water. According to the hair washing emulsion disclosed by the invention, through Chinese herbal medicine extracts of Chinese magnoliavine fruits, rhizoma polygonati, tree peony bark, rhizoma coptidis, rheum officinale and the like in compositions, the growth of harmful bacteria of malassezia forming scurf and can be effectively restrained, oil and fat balance of scalp can be comprehensively adjusted, and the effect of removing scurf canbe achieved; and through the nutgrass galingale rhizome granules and the platycladus orientalis leaf granules in the compositions, the effect of relieving itching can be achieved.

The invention discloses a processing method of molasses jerusalem artichoke slices, belonging to the field of food processing. The processing method is characterized by comprising the steps of selecting raw materials, cleaning, peeling, slicing, treating with sulfur, blanching, candying, sugarcoating and packaging. The processing method has the beneficial effects that the molasses jerusalem artichoke slices are yellowish white and semitransparent, complete and full in slice shape, exquisite, crisp and tender in mouthfeel, fragrant and delicious, and have original flavors of jerusalem artichokes. The product disclosed by the invention is rich in starch and synanthrin, is favorable for bidirectional regulation of blood sugar and can improve in vivo fat balance, so that the product is a rare health food with low calorific power, sugar and fat.

The invention discloses a processing method of a Jerusalem artichoke nutritive cake and belongs to the field of food processing. The processing method is characterized in that according to a formula, the Jerusalem artichoke cake comprises 800g of Jerusalem artichoke starch, 300g of buckwheat starch, 200g of Chinese yam mud, 80g of lotus seed powder, 450g of cane sugar, an appropriate amount of water and mung bean stuffing. The processing method includes the processing technological processes that the raw materials are prepared and mixed to be pulp, boiled water is crushed into the pulp, a dough is prepared, encrusting is carried out, forming, steaming, cooling, packaging and freezing are carried out. The Jerusalem artichoke nutritive cake is fragrant, sweet, delicious, glutinous and soft, has a delicate and soft taste, and has the special fragrance of Jerusalem artichoke; the product has rich nutrients, is unique in flavor, further can reduce blood glucose and improve fat balance in a human body and is suitable for people of all ages.

The invention discloses a purple sweet potato and kernel-containing crispy rice and a processing method thereof. The crispy rice comprises, by weight, 100-200 parts of millet, 6-8 parts of sago, 40-60 parts of purple sweet potato, 10-15 parts of walnut kernel, 8-10 parts of hazelnut kernel, 6-12 parts of black peanut, 1-2 parts of Fructus Viticis, 1-2 parts of Ganoderma Sinense, 2-3 parts of Fructus Arctii, 3-5 parts of Silene conoidea L., 1-3 parts of Panax Tseng, 2-3 parts of blueberry leaf, 2-3 parts of Seabuckthorn leaf, 10-15 parts of a nutrition additive, a proper amount of rice vinegar and 10-15 parts of coix seed. The purple sweet potato and kernel-containing crispy rice has the characteristics of simplicity and easy operation of a process, uniform thickness, uniformly distributed black and white distribution, delicious, rich and crisp mouthfeel, unique kernel mouthfeel and fragrance, unique flavor and abundant nutrition, and can improve the stomach functions, promote digestion, improve the blood sugar and blood fat balance, recover the body functions and benefit the health of human bodies after frequent eating.

The invention relates to a special dietary peony seed nutritional blend oil for middle-aged and elderly people. The blend oil is prepared by fully mixing peony seed oil with corn oil, Oenothera biennis oil, oil-tea camellia seed oil, olive oil, rice bran oil, peanut oil, walnut oil, DHA, vitamin E, vitamin A and vitamin D3. The special dietary peony seed nutritional blend oil for middle-aged and elderly people adopts human body meal aliphatic acid balance as a principle, is prepared through mixing the tea oil with the peony seed oil, the olive oil, the peanut oil, the Oenothera biennis oil, the oil-tea camellia seed oil, the walnut oil, the rice bran oil and other plant oils and fat-soluble vitamins through a safe and healthy production flow according to a certain ratio, middle-aged and elderly people's fat balance nutrition demands and strict formula requirements, and high-end oils and the fat-soluble vitamins are reasonably blended to obtain effective fat and vitamin intake in order to meet fat easting reasonability. The blend oil is eaten according to a quantity suggested by Nutrition Institute, and can be steamed, stir-fried, boiled or fried to guarantee the reasonable fat structure intake.

The invention discloses a processing method of preserved jerusalem artichoke tubers, and belongs to the food processing field. The processing method is characterized by adopting the processing technological processes of jerusalem artichoke tuber cleaning, peeling, slicing, color protecting, hardening, cleaning, blanching, sugar preparing, baking and powdered sugar processing. The processing method has the advantages that the preserved jerusalem artichoke tubers are fine and smooth, crisp and tender in mouthfeel, crisp and tasty and refreshing, have the unique flavor of jerusalem artichoke tubers, are rich in nutrition, unique in flavor and capable of reducing blood glucose and improving fat balance in a body, are economical and practical green nutritional food which is suitable for people of all ages and are capable of being preserved for a long time, convenient to carry and capable of being used as trail rations and convenient meal.

The invention discloses a process for processing fried jerusalem artichoke chips, and belongs to the field of food processing. The process is characterized by adopting 35kg of dehydrated jerusalem artichoke chips, 8kg of dehydrated yam chips, 0.5kg of emulsifier, 0.05kg of acid phosphate, and a proper amount of water, edible salt, active yeast and antioxidant as a formula and comprising the steps of grinding dehydrated jerusalem artichoke chips, mixing, tabletting, molding and frying. The fried jerusalem artichoke chips have the beneficial effects of rich nutrition and fragrant, crispy and refreshing taste, and have a unique jerusalem artichoke flavor. The fried jerusalem artichoke chips have the advantages of rich nutrition and unique flavor, can be used for reducing blood glucose and improving fat balance in a body, and are an exceptional low-heat, low-sugar and low-fat snack food.

The invention discloses a production process of sweet and sour jerusalem artichoke slices, belonging to the food processing field. The production process is characterized in that: fresh jerusalem artichoke is used as a raw material, and appropriate amounts of table salt, soft sugar, rice vinegar and clean water are supplemented; the processing technique comprises the steps of boiling a mixture of soft sugar, rice vinegar and water, cooling and soaking in the mixture of soft sugar, rice vinegar and water; and trimming, washing and unpeeling jerusalem artichoke, cutting, blanching, cooling, pickling, soaking in the mixture of soft sugar, rice vinegar and water and maturing. The production process has the beneficial effects that the sweet and sour jerusalem artichoke slice is semitransparent, is integral and plump in shape, has fine, tender and crispy mouthfeel, has sweet and sour taste, has jerusalem artichoke and rice vinegar flavors, is rich in starch and synanthrin, is beneficial to two-way regulation of blood glucose, can improve the in-vivo fat balance, and is a rare low-sugar low-fat healthy food having low calorie.

The invention discloses a method for making oriental cherry and jerusalem artichoke healthcare cakes and belongs to the field of food processing. The method is characterized by adopting the processing technological processes of raw material selecting, pretreatment, pre-boiling, grinding, boiling, removing from heat, dishing up, cooling, dicing, sugaring, baking, packaging and finished product forming. The method has the advantages that the product is soft in taste, fresh and sweet and delicious and has the faint scent of oriental cherries and the fragrant and sticky flavor of jerusalem artichoke. The product is rich in starch and synanthrin, is beneficial to bidirectional adjustment of blood glucose, can improve fat balance in the body, and is rare low-calorie, low-sugar and low-fat food.

The invention discloses a composition for meeting nutritional requirements of cancer patients and a preparation method thereof. The composition comprises the following components in parts by mass: 20-35 parts of ergosterol, 15-25 parts of goose egg albumen powder, 15-20 parts of dehydrated cauliflower granules, 15-18 parts of compound polysaccharide, 12-14 parts of medium-chain fatty acid, 8-10 parts of unsaturated fatty acid, 2-6 parts of complex minerals and 10-16 parts of finely ground whole grain powder. According to the composition, the medium-chain fatty acid and unsaturated fatty acid are taken as main components, endogenous fat balance in the cancer patients can be supplemented by intaking the exogenous fat, the ergosterol can inhibit growth of cancer cells, the raw cauliflower ofthe dehydrated cauliflower granules contains abundant anti-cancer active enzymes, the compound polysaccharide can directly damage tumor cell DNA and induce tumor cell death, and complex probiotics andthe finely ground whole grain powder can effectively promote gastrointestinal motility and improve digestion and absorption capacity.

The invention relates to goat drylot feeding and fattening fermented feed. The goat drylot feeding and fattening fermented feed comprises needle mushroom fungus sticks, oyster mushroom fungus sticks, vinasse, corn flour and salt, the needle mushroom fungus sticks and the oyster mushroom fungus sticks fruit for 2-3 times, the fungus sticks are firstly aired after plastic bags are removed, then the mixtures are mixed with one another and then mixed with other components, finally, the fungus sticks are placed in a container, water and feed fermentation agents are added, and the finished products are prepared through sealing fermentation after the environment temperature is kept. When the goat drylot feeding and fattening fermented feed is used, the feeding frequency and the feeding amount are strictly controlled according to the requirement of goats at different month ages, as is analyzed, the feed nutrient is superior to that of a traditional formula, the weight of goats eating the feed is fast increased, the muscle and fat balance is achieved, the goats become full grown and are ready for slaughter faster, and purchasing cost is far lower than that of the traditional formula.

The invention relates to a female special dietary peony seed nutritional blend oil. The blend oil is prepared by fully mixing peony seed oil with corn oil, Oenothera biennis oil, oil-tea camellia seed oil, borage oil, seabuckthorm seed oil, peanut oil, walnut oil, DHA, vitamin E, vitamin A and vitamin D3. The female special dietary peony seed nutritional blend oil adopts human body meal aliphatic acid balance as a principle, is prepared through mixing the tea oil with the peony seed oil, the borage oil, the peanut oil, the Oenothera biennis oil, the oil-tea camellia seed oil, the walnut oil, the seabuckthorm seed oil and other plant oils and fat-soluble vitamins through a safe and healthy production flow according to a certain ratio, females' fat balance nutrition demands and strict formula requirements, and high-end oils and the fat-soluble vitamins are reasonably blended to obtain effective fat and vitamin intake in order to meet fat easting reasonability. The blend oil is eaten according to a quantity suggested by Nutrition Institute, and can be steamed, stir-fried, boiled or fried to guarantee the reasonable fat structure intake.

The invention discloses a processing method for jerusalem artichoke deep-fried cakes, and belongs to the field of food processing. The jerusalem artichoke deep-fried cake is characterized by containing 650 g jerusalem artichoke paste, 200 g lotus root paste, 350 g buckwheat flour, 80 g sugar and 80 g cooked sesame flour, 450 g peanut oil, and 20 g sodium bicarbonate. The processing technological process comprises raw material selection, processing, jerusalem artichoke paste, forming, and frying. Beneficial effects of the method are that the product is golden in color, crisp in mouthfeel, and is fragrant and sweet and palatable, and has fragrant glutinous flavor the jerusalem artichoke specially has. The product is rich in starch and inulin, and is beneficial for two-way regulation of blood sugar, improves fat balance in a body, and is rare health food with low calorie, less sugar, and low fat.

The invention discloses a processing method of a jerusalem artichoke prawn cracker, belonging to the field of food processing. The processing method is characterized in that the jerusalem artichoke prawn cracker is prepared from the following components: 2kg of jerusalem artichoke starch, 800g of sweet potato starch, 500g of poria cocos powder, 450g of dried small shrimp juice, 25g of monosodium glutamate, 10g of alum and 45g of refined salt. The processing method comprises the processes of selecting materials, processing, making jerusalem artichoke paste, forming and frying. The processing method has the following beneficial effects: the jerusalem artichoke prawn cracker is obtained by adding the dried small shrimp juice, the sweet potato starch, the poria cocos powder, the monosodium glutamate, the refined salt and other materials to the jerusalem artichoke starch, then uniformly stirring, cooking, cooling, slicing, drying and frying. The jerusalem artichoke prawn cracker is golden yellow in luster and crispy in taste, and has the fragrant and glutinous flavor of jerusalem artichoke. The jerusalem artichoke prawn cracker is rich in nutrients and unique in flavor, and can be used for lowering blood glucose and improving fat balance in a human body, thus being low-calorie, low-glucose and low-fat leisure food which is hard to get.

Beauty-maintaining and young-keeping facial soap is preferentially prepared from, by weight, the raw materials of 360 g of purified water, 90 g of sodium hydroxide, 40 g of rice bran oil, 36 g of canola oil, 35 g of corn oil, 34 g of grape seed oil, 35 g of Chinese angelica, 40 g of polygonatum odoratum, 45 g of polygonatum sibiricum, 44 g of peach blossoms, 36 g of peach kernels, 35 g of platycladi seeds, 34 g of cistanche deserticola, 38 g of achyranthes bidentata blume, 43 g of polygonum multiflorum and 39 g of wolfberries. The various plants, Chinese herbs and oil materials are specially selected to be mixed to prepare the soap, compared with traditional facial soap, alkaline components are greatly reduced, in this way, the facial soap is milder and free of stimulation to the skin, a few oil residues remain on the washed skin, the skin is free of dryness, oil and fat balance of the skin is easier to promote, and the nourishing and beautifying effects are better. Because the raw materials having excellent nourishing, skin whitening, beautifying and skin moistening effects are added, the facial soap is healthy, preserves health and integrates skin whitening, beautifying and skin moistening.

The invention discloses a production method of wolfberry fruit and jerusalem artichoke flavor food and belongs to the field of food processing. The production method is characterized by using 5 kilogram of wolfberry fruits, 18 kilogram of high protein flour, 10 kilogram of maize meal, 10 kilogram of jerusalem artichoke, 20 kilogram of white granulated sugar, 2 kilogram of salt, 500 gram of cocoa powder and a proper amount of soybean oil as raw materials, and the processing technology comprises the following steps: raw material selecting, stirring, curing, forming, drying, deep frying and puffing, deoiling, seasoning, packaging and obtaining an end product. The production method provided by the invention has the benefits that the product is yellowish in color, is crispy and delicious, has an aromatic flavor, and is full of delicious taste of jerusalem artichoke; the end product not only is nutrient-rich, but also contains rich protein and starch, is helpful to improve the human body immunologic function, can enhance human body adaptation adjusting capability, can lower blood glucose, can improve intracorporal fat balance, and is a treasure tasty snack with low heat, less sugar and low fat.

The invention discloses a method for making jerusalem artichoke characteristic soy sauce. The method comprises the following process flow: raw material processing, material steaming, fermenting, sauce airing, seasoning, and packaging to obtain the finished product. The method has the beneficial effect that the method takes jerusalem artichoke as a main raw material, the jerusalem artichoke is processed to the jerusalem artichoke characteristic soy sauce. The product contains starch and inulin, is in favor of bidirectional adjusting of blood sugar, improves the fat balance in body, and has the advantages of simple processing method, low equipment cost, and easy implement. The method opens up a novel approach for deep processing of the jerusalem artichoke raw material.

The invention discloses a preparation method of a sterilizing type anti-acne cosmetic. The preparation method adopts the following components to prepare the sterilizing type anti-acne cosmetic in parts by weight: 60 to 70 parts of borage oil, 12 to 16 parts of herba centellae extract, 11 to 14 parts of ammonium glycyrrhizate, 11 to 14 parts of radix angelicae sinensis extract, 10 to 15 parts of arnica oil, 2 to 8 parts of radix astragali membranacei extract, 2 to 9 parts of apricot kernel oil, 10 to 15 parts of rhizoma bletillae striatae extract, 3 to 5 parts of radix arnebiae solution, 3 to 5parts of alkyl benzoate, 5 to 10 parts of hydrogenated soya bean lecithin, 3 to 7 parts of benzene peroxide salt, 1 to 3 parts of herba oenotherae biennis oil, 10 to 14 parts of tuber fleeceflower root extract, 5 to 6 parts of moisturizer, 4 to 6 parts of natural penetration accelerant, 3 to 6 parts of co-emulsifier, 3 to 5 parts of alkyl benzoate, and 50 to 70 parts of water. The sterilizing type anti-acne cosmetic has the advantages that the oil and fat balance can be regulated, and the sterilizing function is realized; by adding an antibacterial agent, the massive propagation of microorganisms can be resisted, and the function of preventing acnes can be effectively realized; the components are mild without irritation, the skin can be cooled and eased, the oil and fat secretion is balanced, the cornification of surface skin is resisted, the antibacterial effect is realized, and the function of effectively preventing acnes can be realized.

The invention discloses a processing method of composite health care Jerusalem artichoke granules and belongs to the field of food processing. The processing method is a processing flow including the steps of material selecting, peeling, grain-sized dicing, steaming, traying, drying and finished products. The method has the advantage that the composite health care Jerusalem artichoke granules are a product produced by peeling Jerusalem artichoke, cutting into granules, steaming and drying, are in the shape of light yellow translucence granules, have sweet taste and special sweet flavor of Jerusalem artichoke, are rich in starch and synanthrin, are capable of reducing blood glucose and improving internal fat balance, and have the efficacy of dispelling cold and warming the stomach, invigorating the spleen and promoting blood flow, and are exceptional health care food with low calorie, sugar and fat.

The invention discloses a making method for nutritional dioscorea cirrhosa soybean milk, and belongs to the field of food processing. The making method is characterized in that dioscorea cirrhosa, hawthorns, soybeans, fructose, malic acid, sodium alginate, maltodextrin, agar, vitamin C and sodium polyphosphate are taken as raw materials, and a processing process comprises the following three steps: 1, performing raw material processing, washing, precooking and mashing on the dioscorea cirrhosa and the hawthorns to obtain dioscorea cirrhosa and hawthorn juice; 2, performing washing, soaking, dehulling, grinding and separation on the soybeans to obtain soybean milk; 3, mixing the dioscorea cirrhosa and hawthorn juice and the soybean milk, and performing homogenization, deaeration, filling, sealing, sterilization and heat preservation to obtain a finished product. The making method has the beneficial effects that the product is clear, moderately sour and sweet, pleasant to the palate, fine, smooth and favorable for improving the immune function of a human body and promoting skeletal development, and is rare low-heat, low-sugar and low-fat food, has a delicious taste peculiar to the dioscorea cirrhosa and the hawthorns and a refreshing soybean milk flavor, and also has the effects of clearing away heat and toxic materials, stopping bleeding and promoting blood circulation, the blood sugar can also be reduced, and internal fat balance can be improved.

The invention discloses a making method of health gingersnap and belongs to the field food processing. The method includes the steps of material selection, peeling, washing and dicing, pre-cooking, conditioning, shaping, drying, packaging and finishing. The method has the advantages that the finished health gingersnap is crispy, tasty and delicious and has the unique flavor of Helianthus tuberosus; the finished health gingersnap is rich in starch and synanthrin, having the effects of lowering blood glucose, improving internal lipid balance, removing cold to warm the stomach and tonifying the spleen to invigorate the circulation of blood; the finished gingersnap is a rare health food with low caloric, low sugar and low fat.

The invention discloses a production method of nutritional dried jerusalem artichoke and belongs to the field of food processing. The production method is characterized in that 5kg of fresh jerusalem artichoke, 500g of whole milk powder, 300g of Chinese wolfberry, 2kg of cane sugar, 7L of water and a little honey, rock candy and lemon essence are taken as raw materials, and the processing technology comprises steps of selecting materials, cooking, drying and packaging to obtain the finished products. The nutritional dried jerusalem artichoke product is moderately soft, crisp and tasty, and has the peculiar fresh and aromatic flavor of the jerusalem artichoke; the nutritional dried jerusalem artichoke product is rich in nutrition, unique in flavor, and also capable of reducing blood glucose and improving fat balance in a body, and is rare low-calorie, low-sugar and low-fat health food.

The invention discloses pig feet with reduced fat and balanced cholesterol. The pig feet with the reduced fat and balanced cholesterol are prepared from the following raw materials in percentage by weight: 1800-2200 parts of pig feet, 20-30 parts of additive and 90-110 parts of edible salt. The success of the pig feet treated by adopting soaking and air drying technologies in a preparation methodfor reducing the fat and balancing the cholesterol provides reference to fat reducing and cholesterol balancing of other high fat pork food, a pork product produced through the method is expected to be popular with many hyperlipidaemia patients, and market potential is very promising.