46 results about "Hard cider" patented technology

The invention discloses spleen tonifying purple yam in hot toffee. The spleen tonifying purple yam in hot toffee is prepared from, by weight, 40-50 parts of purple yam, 10-15 parts of sticky rice, 8-10 parts of corn kernels, 4-5 parts of black soya beans, 20-30 parts of beef soup, 15-18 parts of litchis, 2-3 parts of bitter gourd, 1-2 parts of stevia rebaudian, 20-25 parts of thin bean curd sheets, 10-12 parts of salad oil, 50-60 parts of soft sugar, 18-20 parts of coconut juice, 4-6 parts of lemon grass, appropriate amount of edible oil and appropriate amount of cider. The dessert in hot toffee is prepared with the litchis and the bitter gourd serving as a core, the thin bean curd sheets serving as a coating, the purple yam and the sticky rice serving as a shell, and the soft sugar and the coconut juice serving as icing, and therefore an eater is given quadruple enjoyment and enjoys the delicacy; the soft sugar is carefully selected to guarantee that sugar filaments are glittering, translucent, sweet, crisp, and golden yellow, the coconut juice is added to make the sugar filaments have an aromatic flavor, as the lemon grass is mixed with the cider, alcohol makes the dessert in hot toffee be cooled fast to be prevented from scalding the mouth, and the purple yam in hot toffee is more fragrant, sweeter and more delicious after being taken; ice blocks are wrapped by the thin bean curd sheets to prevent the situation that liquid flows out as the ice blocks melt after frying, and mouthfeel is prevented from getting worse.