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35 results about "Flavored water" patented technology

Chia seed beverage and related method

InactiveUS20090181114A1Enhancing heart healthImprove regularityBiocideDigestive systemFruit juiceFlavored water
A beverage is disclosed that is effective for enhancing gastrointestinal regularity and heart health. It is formed by a liquid comprising fruit derived juices, water or naturally or artificially flavored water. A composition of matter is mixed within the liquid in a shelf stable pasteurized beverage form and formed from sterilized whole seed extracted from Salvia hispanica L. The resulting beverage exhibits a pH dependent viscosity requiring no additional thickening agents and suitable as a beverage for human consumption.
Owner:US NUTRACEUTICALS LLC

Bottle closure containing beverage concentrate

The present invention relates to controlled flow re-sealable bottle closures containing a beverage concentrate for use in mixing flavored water-based beverages at or near the point of consumption by activation of a mixing mechanism allowing the contents of the bottle to co-mingle with the beverage concentrate.
Owner:CLEVERTECH

Liquid Fillable and Liquid Communicating Pacifier

An infant pacifier is provided with a nipple having a fillable interior volume, whereby fluid can be communicated into the nipple interior and thereafter frozen. The nipple secures to a pacifier guard that prevents swallowing of the device, while the distal end of the nipple includes an aperture for communicating the frozen contents of the nipple interior into the infant's mouth as the fluid melts. The device soothes the infant's gums while frozen, provides a compressible pacifier structure, and further provides a means to communicate flavored water into the infant's mouth for calming and enjoyment purposes.
Owner:ANTINNES MICHELLE

Lentinus edodes-flavored water soluble seasoning powder and preparation method thereof

InactiveCN104187538ATake full advantage of the antibacterial effectExtended shelf lifeFood preparationFragrance extractionFlavor
The invention relates to lentinus edodes-flavored water soluble seasoning powder and a preparation method thereof. The water soluble seasoning powder is prepared from the following raw materials by weight parts: 10-20 parts of a lentinus edodes extract, 5-10 parts of a composite spice extract, 3-5 parts of edible salt, 15-20 parts of maltodextrin, 5-10 parts of sugar ester and 45-55 parts of purified water and is prepared by the steps of uniformly mixing the raw materials, performing centrifugal spraying and drying. The prepared lentinus edodes-flavored water soluble seasoning powder has the advantages of being capable of possessing the characteristic flavors and tastes of spice and lentinus edodes, high in concentration of effective components, relatively long in expiration date as the bacteriostatic function of the spice is fully utilized, convenient for industrial production, and wide in application prospect in flavors and fragrances as well as various compound seasoning products.
Owner:TIANJIN CHUNFA BIO TECH GRP

Saccharides and saccharide compositions and mixtures

Described herein are products comprising a xylose (e.g., D-xylose or L-xylose and another sweetener such as glucose). Exemplary products include the following: ice cream, ice milk, sorbet, sherbet, gelatin candies, baby food, animal food, e.g., dog, cat, canine, or equine food, seasonings, sauces, cosmetics, dietary supplements, lip stick, lip gloss, face and body preparations, pharmaceuticals, such as flu and cold preparations, nutraceuticals, surgical preparations, procedure preparations, imaging preparations, e.g., CT scan imaging preparations, pain relievers, nasal spray, cheese, vegetables, mayonnaise, mustard, salad dressings, nuts and nut mixes, cookies, pastries, fruit flavored snacks, pancakes, waffles, hot cocoa mix, caramel, shampoo, dental floss, donuts, egg noodles, lollypops, frozen pops, soda pop, chips, potato chips, tortilla chips, corn chips, sports drinks, rice cakes, oatmeals, teas, cereals, rice mixtures, flavored water, alcohol, alcohol mixers, soaps, energy drinks, coffee, coffee flavored drinks, coffee products, cake mixes, chili, chip dip, chip sauces, fibers, such as cellulosic and lignocellulosic fibers and fiber supplements, meats, e.g., deli meats, drink mixes, pasta, meals ready to eat, coconut water, candies, e.g., hard and soft candies, chocolate, candy bars, sports bars and energy bars. In embodiments, the xylose containing product is made using a method described herein. For example, the xylose is produced from a biomass described herein.
Owner:XYLECO INC

Saccharides and saccharide compositions and mixtures

ActiveUS20160081381A1Increase good healthIncrease nutritional well-beingBiocideOrganic active ingredientsReady to eatFlavored water
Described herein are products comprising a xylose (e.g., D-xylose or L-xylose and another sweetener such as glucose). Exemplary products include the following: ice cream, ice milk, sorbet, sherbet, gelatin candies, baby food, animal food, e.g., dog, cat, canine, or equine food, seasonings, sauces, cosmetics, dietary supplements, lip stick, lip gloss, face and body preparations, pharmaceuticals, such as flu and cold preparations, nutraceuticals, surgical preparations, procedure preparations, imaging preparations, e.g., CT scan imaging preparations, pain relievers, nasal spray, cheese, vegetables, mayonnaise, mustard, salad dressings, nuts and nut mixes, cookies, pastries, fruit flavored snacks, pancakes, waffles, hot cocoa mix, caramel, shampoo, dental floss, donuts, egg noodles, lollypops, frozen pops, soda pop, chips, potato chips, tortilla chips, corn chips, sports drinks, rice cakes, oatmeals, teas, cereals, rice mixtures, flavored water, alcohol, alcohol mixers, soaps, energy drinks, coffee, coffee flavored drinks, coffee products, cake mixes, chili, chip dip, chip sauces, fibers, such as cellulosic and lignocellulosic fibers and fiber supplements, meats, e.g., deli meats, drink mixes, pasta, meals ready to eat, coconut water, candies, e.g., hard and soft candies, chocolate, candy bars, sports bars and energy bars. In embodiments, the xylose containing product is made using a method described herein. For example, the xylose is produced from a biomass described herein.
Owner:XYLECO INC

Process for preparing bean in soy

InactiveCN1401262ARich tasteMeet the needs of people with different tastesFood preservationFood preparationGingerolChemistry
A fermented soybean is prepared through parching, soaking in cold water for 30 min, drying in air, spreading, fermenting for 7 days, wrapping the flavourings by fabric, boiling it and water in pot for 30 min, cooling, mixing the flavouring with liquid table salt and said soybean, stirring, sealing and sunning for 25 days. Said flavourings includes ginger, anise, cinammon bark, fennel table salt, etc.
Owner:郑秀德

Preparation method of moringa oleifera fermentation liquid

InactiveCN106262870AHigh in proteinHigh GABA ContentFood scienceFlavorFlavored water
The invention discloses a preparation method of a moringa oleifera fermentation liquid. The preparation method comprises steps as follows: preparation of moringa oleifera enzymatic hydrolysate, preparation of fresh pumpkin pulp, fermentation and preparation of the moringa oleifera fermentation liquid. The provided preparation method is used for preparing the clear moringa oleifera fermentation liquid, the stale and the fishy flavor of a conventional moringa oleifera fermentation liquid are changed, and the moringa oleifera fermentation liquid has pleasing yogurt flavor, tastes fine and is suitable for various beverages such as near water, flavored water, carbonic acid, tea and the like; although the fermentation liquid is clear, the fermentation liquid has unique advantages of high protein and high gamma-aminobutyric acid content, the content of protein reaches 0.7wt% or above, and the content of gamma-aminobutyric acid reaches 10 g / L or above. The prepared moringa oleifera fermentation liquid has high protein content and a stable system and can avoid the condition of instable system suck as precipitation within 1.5 years when used for carbonated beverages with Brix being 8%-14%.
Owner:安徽爱有澄生物科技有限公司

Bottle closure containing beverage concentrate

The present invention relates to controlled flow re-sealable bottle closures containing a beverage concentrate for use in mixing flavored water-based beverages at or near the point of consumption by activation of a mixing mechanism allowing the contents of the bottle to co-mingle with the beverage concentrate.
Owner:CLEVERTECH

Formula and preparation method of instant mint-flavored water chestnut

The invention discloses a formula and a preparation method of instant mint-flavored water chestnut. The preparation method comprises steps that: hard peals of water chestnuts are scraped; water chestnuts are washed, and are immersed in disinfecting liquid for 3 to 5 minutes in a semi-aseptic clean factory building, such that the water chestnuts are disinfected; the water chestnuts are then washed with purified water; a specific temperature and a reaction speed in a special stainless steel reaction vessel are configured; the water chestnuts are pickled for 60min with common salt in the reaction vessel; salt liquid is then removed by filtering; vinegar, sugar, mint liquid, and D-sodium isoascorbate are added to the water chestnuts, and the materials are well-mixed; the mixture is then pickled for 60min*8; and the water chestnuts are packed and sealed, such that a fresh vegetable food is obtained. The food is suitable for long-term storage, and is suitable to be eaten instantly in trips, in fields and in construction sites. With the food, natural nutrition components are preserved. The food has unique local flavors.
Owner:曾正

Preparation method of granular seasoning salt

The invention discloses a preparation method of granular seasoning salt. The preparation method of granular seasoning salt is characterized by comprising the following steps: (1) preparing a coating solution: mixing a yeast extract, Arabic gum and a seasoning water extract to obtain a primary coating solution for later use, wherein the Arabic gum is added into water to be dissolved and mixed, anda secondary coating solution is obtained for use; (2) carrying out primary coating; (3) carrying out secondary coating; (4) mixing: adding an anti-caking agent into the material treated in the step (3) for mixing; and (5) conducting screening and packaging. According to the preparation method, the table salt, the yeast extract and the Arabic gum are used as main raw material substances, a traditional fluidization coating technology is improved, table salt particles are wrapped and crystallized again in a secondary coating mode, the granular seasoning salt which is not prone to moisture absorption and uniform in quality can be prepared, and the added value of the edible salt is greatly increased.
Owner:雪天盐业集团股份有限公司

Liquid Fillable and Liquid Communicating Pacifier

An infant pacifier is provided with a nipple having a fillable interior volume, whereby fluid can be communicated into the nipple interior and thereafter frozen. The nipple secures to a pacifier guard that prevents swallowing of the device, while the distal end of the nipple includes an aperture for communicating the frozen contents of the nipple interior into the infant's mouth as the fluid melts. The device soothes the infant's gums while frozen, provides a compressible pacifier structure, and further provides a means to communicate flavored water into the infant's mouth for calming and enjoyment purposes.
Owner:ANTINNES MICHELLE

Pickling method of kidney beans

The pickling method comprises the following steps: providing fresh kidney beans, thick broad-bean sauce, crystal sugar, capsicum frutescens, waxberry wine, pecan oil, tea-seed oil, garlic, cinnamon, star anise, Chinese prickly ash, chicken essence powder and lemon slices in parts by weight; cutting the fresh kidney beans into sections with the length of 4-4.5 cm, and airing to remove moisture; in a shady and cool place, air-drying the section-shaped kidney beans; preparing seasoning water; pouring the air-dried kidney beans, lemon slices and waxberry wine into seasoning water, and refrigerating; after refrigeration, the kidney beans are picked out, sterilized and packaged. The pickled kidney beans have the advantages that the prepared pickled kidney beans are fresh and cool in mouth feel and slightly sweet, and no preservative is added; the product can be stored for a long time, has unique taste, and is suitable for people of all ages to directly eat.
Owner:洪江市百禾农业发展有限公司

Process for preparing bean in soy

InactiveCN1192718CRich tasteMeet the needs of people with different tastesFood preservationFood preparationBiotechnologyFlavored water
A fermented soybean is prepared through parching, soaking in cold water for 30 min, drying in air, spreading, fermenting for 7 days, wrapping the flavourings by fabric, boiling it and water in pot for 30 min, cooling, mixing the flavouring with liquid table salt and said soybean, stirring, sealing and sunning for 25 days. Said flavourings includes ginger, anise, cinammon bark, fennel table salt, etc.
Owner:郑秀德

Grosvenorii and tea flavored water chestnut cake and preparation method thereof

The invention discloses grosvenorii and tea flavored water chestnut cake and a preparation method thereof, and relates to the field of pastry and preparation method thereof. The water chestnut cake finished product has an amber color, is transparent, and has tea fragrance and the unique fragrance and sweet taste of grosvenorii. The preparation method comprises the steps of preparing raw materials,performing pre-treating, preparing raw pulp and boiled pulp, performing steaming and performing cooling and modeling. The water chestnut cake is prepared from the following raw materials in parts byweight: 1-4 parts of tea leaves, 1-5 parts of dried grosvenorii fruits, 30 parts of water chestnut starch and 160 parts of water. According to the preparation method, hot soup prepared from tea leavesand grosvenorii is added into raw materials, and is used for preparing pastry with the water chestnut starch, so that the nutritional ingredients of the water chestnut cake can be improved, and tasteand flavor of the water chestnut cake can be enriched.
Owner:HEZHOU UNIV

Flavored water having improved sugar and sweetener taste

The present invention pertains to a flavored water including (a) a natural sugar in an amount equivalent to a sweetness intensity X1, (b) a highly sweet sweetener in an amount equivalent to a sweetness intensity X2, and (c) less than 40 mg / 100 ml of sodium. The highly sweet sweetener includes at least one highly sweet sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, Siraitia grosvenorii fruit extract, Mogroside V, and thaumatin. 0.1<(X1+X2)≤20.
Owner:SUNTORY HLDG LTD

Preparation method of sauced cucumbers having fruit fragrance

The invention discloses a preparation method of sauced cucumbers having fruit fragrance. The preparation method of sauced cucumbers having fruit fragrance is characterized by comprising the followingsteps: providing raw materials, namely providing fresh cucumbers, fresh apples, fresh lemon slices, a light soy sauce, garlic, capsicum frutescens, star aniseeds, pepper fruits, Chinese cinnamon, crystal sugar, bay leaves, fennel fruits, pure water, a thick broad-bean sauce and salt; performing primary pickling: spreading salt on the fresh cucumbers for pickling; performing drying, namely drying the pickled cucumber strips until the water content is 20% or below; performing juice squeezing: squeezing the fresh apples and the fresh lemon slices to obtain apple juice; preparing seasoning water;performing secondary pickling: pouring the light soy sauce, the seasoning water and the dried cucumber strips into a sealable urn for pickling; performing draining; and performing pickling for the third time, namely pouring the apple juice into the drained cucumber strips, performing uniform stirring, and performing refrigerating for one day to obtain the sauced cucumbers having fruit fragrance. The sauced cucumbers have the advantages of being rich in nutrition and refreshing and unique in taste, and having apple fragrance.
Owner:洪江市百禾农业发展有限公司

Instant mint-flavor noodle piece and preparation method thereof

The invention discloses an instant mint-flavor noodle piece and a preparation method thereof. The noodle piece is made from the following raw materials in parts by weight: 500 parts of wheat meal, 50-80 parts of fresh mint leaves, 60-80 parts of white sugar, 1.5-2.5 parts of salt and 4-9 parts of honey. The preparation method comprises the following steps: 1, juicing and filtering the fresh mint leaves, 2, baking pumpkin seed kernels till being completely cooked, and crushing to the size of rice grains, 3, uniformly mixing and stirring the raw materials to obtain dough, and subsequently pressing and machining into small leaf-shaped noodle pieces, 4, preparing iced seasoning water with the quality white sugar and the salt, 5, boiling the leaf-shaped noodle pieces to be completely cooked, subsequently putting into the iced seasoning water to be cooled, thoroughly cooling down, draining the water, subsequently soaking in the honey, baking in a high-vacuum oven to be faint yellow at 80-100 DEG C, so as to obtain the mint noodle piece which is fragrant and crispy. The mint flavor noodle piece has the advantages of being nutrient, health-care, instant and convenient.
Owner:ANHUI SCI & TECH UNIV

Crispy steamed meat dumplings and making method

Provided are crispy steamed meat dumplings. The crispy steamed meat dumplings are made from, by mass, 15-25 parts of middle gluten flour, 7-12 parts of low gluten flour, 34-56 parts of pork, 9-15 parts of lard, 6-10 parts of drinking water and 5-9 parts of white granulated sugar. Flavored water is prepared through the steps that drinking water of 85 DEG C is added into pepper particles, after soaking is conducted for 10 min, the pepper particles are filtered out with gauze, salt, aginomoto, chicken essence seasoning and bruised ginger are added into water, and stirring is conducted to be uniform; scallion oil is made through the steps that salad oil is heated to 100 DEG C, scallion sections which are washed to be clean and drained are added and deep-fried till the scallion sections are shrunk and fragrant, and the scallion sections are fished out; the flavored water is slowly added into chopped meat, the cooled scallion oil is slowly added, high-speed stirring is conducted for 18-20 min, and the chopped meat is obtained. According to the crispy steamed meat dumplings, boar taint of the pork is removed through a small amount of peppers and scallion sections, and the fragrance of the chopped meat is further improved; meanwhile, meat juice of roasted chopped meat is more aromatic through the proper lean-fat ratio and selected materials.
Owner:无锡香榭食品有限公司

Longya lilium flavored water steamed bun and preparation method thereof

The invention discloses a Longya lilium-flavored water steamed bun and a making method of the Longya lilium-flavored water steamed bun. The Longya lilium-flavored water steamed bun comprises the following raw materials in parts by weight: 33-46 parts of Longya lilium, 21-24 parts of sugar, 26-30 parts of water malt, 70-90 parts of gelatin, 30-34 parts of fern powder, 35-45 parts of sweetened beanpaste, 21-26 parts of oranges, 11-16 parts of lemons, 21-26 parts of peaches, 21-26 parts of pears and a proper amount of water. The raw materials are harmless and beneficial materials, and the prepared water steamed bun is rich in nutrition, fine and smooth in taste, long in preservation time after sterilization, disinfection and canning, and beneficial to improvement of economic benefits.
Owner:湖南楚冠农业科技股份有限公司

Hedychium coronarium fruit and blume spiraea fruit flavored water-chestnut pudding

The invention discloses a hedychium coronarium fruit and blume spiraea fruit flavored water-chestnut pudding. The hedychium coronarium fruit and blume spiraea fruit flavored water-chestnut pudding isprepared by using hedychium coronarium fruits and blume spiraea fruits as raw materials and adding spiked gingerlily fruits and dill seedlings. The invention makes full use of the nutritional value ofthe hedychium coronarium fruits and the blume spiraea fruits, and the hedychium coronarium fruits and the blume spiraea fruits are in compatibility with traditional Chinese medicines for synergisticeffects, so as to realize effects of warming spleen and stomach for dispelling cold and promoting qi circulation to relieve pain. The prepared end product is soft, smooth, refreshing and tough, fragrant and sweet in smell, refreshing and smooth in mouthfeel and prominent in health care effects. Long-term consumption of the hedychium coronarium fruit and blume spiraea fruit flavored water-chestnutpudding can significantly improve the discomfort of people with stomach duct and abdomen swelling and pain. The hedychium coronarium fruit and blume spiraea fruit flavored water-chestnut pudding is simple in manufacturing process, convenient in operation, capable of meeting people's nutrition and health needs and conform to the historical trend of the time and the trend of development.
Owner:NANLING POLYGONATUM ODORATUM ASSOC

Pickled pepper flavored brine and preparation method thereof

The invention relates to the field of production processes of pickled pepper flavored brines, and particularly relates to a pickled pepper flavored brine and a preparation method thereof. The pickled pepper flavored brine comprises the following components in parts by weight: 40-160 parts of pickled peppers; 5-17 parts of edible salt; 5-15 parts of glacial acetic acid; 2-8 parts of compound zymophyte; 0.1-0.6 parts of pickled pepper essence; and 0.1-.6 parts of chili essence. The preparation method comprises the following steps: chopping the pickled peppers by a pulverizer, adding 5-10 times of water, mixing the mixture at 90-95 DEG C while stirring, standing for layering, filtering, and collecting seasoning water; putting edible salt, glacial acetic acid, compound zymophyte, pickled pepper essence and chili essence into a stock bin, weighing, mixing while stirring to obtain a mixture A; putting the seasoning water and the mixture A into a mixing bin, mixing while stirring, standing for layering, filtering, and collecting seasoning water; heating the seasoning water to 80-85 DEG C, stirring for 15 minutes, and discharging. According to the present invention, capsanthol and polysaccharide substances are converted, thereby facilitating filtration and achieving the effect of improving the clarity of the seasoning water.
Owner:上海宝鼎酿造有限公司

Lotus-flavored water chestnut vinegar

The invention discloses lotus-flavored water chestnut vinegar. The vinegar is prepared by using lotus and water chestnuts as raw materials and adding flos puerariae and textile screw pine seeds. The nutritional values of the lotus and water chestnuts are sufficiently utilized, and the raw materials are combined with traditional Chinese medicinal materials to synergize, so that the lotus-flavored water chestnut vinegar has the effects of nourishing liver and kidneys, improving eyesight and clearing liver. The finished product has clear appearance, appropriate concentration, mild tart flavor, mellow but not astringent fragrance, has a prominent health function, is suitable for public taste, can be easily stored, and can be used for remarkably improving uncomfortable feelings of groups with dry eyes and blurred vision caused by long-term use of computer and impropriate eye use after being taken for a long time. The manufacture process is simple, is easy to implement, and the lotus-flavored water chestnut vinegar has a wide market prospect, and can be produced in batch.
Owner:申健

Making method of water lily flavored water chestnut vinegar

The invention discloses a making method of water lily flavored water chestnut vinegar. According to the making method, water lily and water chestnuts are taken as raw materials and are added with pueraria flower and screw pine seeds to produce the water lily flavored water chestnut vinegar. The nutrition values of the water lily and the water chestnuts are adequately utilized, and the water lily and the water chestnuts are mutually compatible and synergetic with traditional Chinese medicines, so that the water lily flavored water chestnut vinegar has the efficacies of nourishing liver and kidneys, improving eyesight and removing heat from the liver. The finished water lily flavored water chestnut vinegar is clear in state, proper in concentration, mild in sour, mellow but not bitter, prominent in health functions, suitable for public flavor, easy to store and capable of obviously improving the discomfort of people with sore eyes and blurred vision caused by long-term use of computers and improper use of eyes after being eaten for a long time. The production process is simple and easy to realize, and the water lily flavored water chestnut vinegar is wide in market prospect and can be produced in batches.
Owner:申健

Pork spicy sauce and preparation method thereof

The invention relates to pork spicy sauce and a preparation method thereof. The pork spicy sauce is prepared from pork, pepper and multiple condiments by virtue of a special processing technology. Thepreparation method of the pork spicy sauce comprises the following steps: performing raw material pretreatment, pickling, decocting, refining and frying. In the decocting step, flavored water decocted from condiments of homology of medicine and food and multiple other condiments is matched with unique chili oil refining and pork sauce frying process, so that the pork spicy sauce disclosed by theinvention has the advantages of being nutritious and delicious in taste, can be directly eaten, and can serve as a food cooking ingredient to eat.
Owner:吕林杰

Preparation method of fermented and spicy-flavored mildewed bean curds

InactiveCN110720520ASpicy and creamy tasteCheese manufactureFood scienceBiotechnologyFlavored water
The present invention belongs to the technical field of food processing and particularly relates to a preparation method of fermented and spicy-flavored mildewed bean curds. The preparation method comprises the following steps: fresh bean curds are cut into blocks, then the bean curd blocks are put into a fermentation chamber for fermentation, the fermented bean curd blocks are soaked in low-alcohol-content wine for soaking for 5-10 minutes, the soaked semi-finished product mildewed bean curds are mixed with fermented chilies, sealing and jar filling are conducted, after sealing is conducted at 10-15 DEG C for 2-5 days, the jar is opened, the semi-finished product mildewed bean curds and fermented chilies are poured out into a clean and oil-free basin, the semi-finished product mildewed bean curds are picked out and clamped by a clamp, and stretch into seasoning water, and stirring for several circles is conducted to wash away residues on the semi-finished fermented bean curds; and after water draining, the semi-finished fermented bean curds are stored in a container at low temperature to obtain the fermented and spicy-flavored mildewed bean curds. A sealing and fermentation mannerof the semi-finished product mildewed bean curds and fermented chilies is used, fragrant and spicy flavor of the fermented chilies is permeated into the semi-finished product mildewed bean curds, andthe finished product mildewed bean curds are obtained after seasoning water rinsing and also have unique fragrance of tea leaves and abelmoschus esculentus.
Owner:YUQING COUNTY TOAST FLAVOR FOOD

Bottle closure containing beverage concentrate

The present invention relates to controlled flow re-sealable bottle closures containing a beverage concentrate for use in mixing flavored water-based beverages at or near the point of consumption by activation of a mixing mechanism allowing the contents of the bottle to co-mingle with the beverage concentrate.
Owner:CLEVERTECH

Instant crispy pumpkin patches and preparation method thereof

The invention discloses instant crispy pumpkin patches and a preparation method thereof. The instant crispy pumpkin patches are prepared through the following raw materials in parts by mass: 500 parts of wheat powder, 50 to 100 parts of pumpkin without peel and flesh, 10 to 15 parts of pumpkin seeds, 40 to 60 parts of white sugar, 1 to 2 parts of table salt, and 5 to 8 parts of honey. The preparation method comprises the following steps: 1, steaming pumpkin, removing stalks with a filter screen to obtain pumpkin puree, adding water, and uniformly mixing to obtain a pumpkin puree mixed solution; 2, baking pumpkin seeds until ripping, and then crushing to reach the size like rice grains; 3, mixing and uniformly agitating raw materials, preparing paste, and then pressing into various small patches; 4, preparing iced flavored-water containing quality white sugar and table salt; 5, cooking the small patches, transferring to the iced flavored-water to completely cool, dipping in honey after completely cooling, then baking in a high-vacuum oven at temperature of 80 to 100 DEG C until showing faint yellow, and thus obtaining the crispy pumpkin patches. The instant crispy pumpkin patches have the advantages of being nutritional, healthy, instant to eat, and convenient.
Owner:ANHUI SCI & TECH UNIV
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