10357 results about "Mouthfeel" patented technology

The invention provides a weight losing and meal replacement protein type solid beverage, which comprises ingredients including concentrated whey protein powder, soy isolate protein powder, dried skim milk, soluble dietary fiber, maltitol or erythritol, maltodextrin, fructo-oligose or fructose, soya bean lecithin, nutrose, low-fat pectin and the like. The protein in the body is effectively supplemented, the satiety is effectively prolonged, the appetite and the caloric intake are more strictly controlled, and further, the goal of losing the weight is reached. The product has the advantages that the nutrition is balanced, the mouth feeling is smooth, savoury and mellow, the carrying is convenient, the process is simple and feasible, and the solid beverage is suitable for mass production.

The invention provides a health-care flour composition and food and a preparing method thereof. According to the preparing method, hericium erinaceus and flour are used as main raw materials, swelling agents, sweetening agents, oil, salt and the like are added and mixed with water, and then rolling, forming, baking, oil injection and cooling are carried out to obtain various foods made of flour or pastries such as cookies, cakes and noodles. The health-care flour composition and food are even in texture, capable of being stored for a long time easily, good in mouthfeel and rich in nutrient, and market vacancy is filled. The health-care flour composition and food have definite effects in repairing gastric mucosal damage caused by chronic gastritis, or gastric ulcers or duodenal ulcers, relieving abdominal pains caused by chronic gastritis, or gastric ulcers or duodenal ulcers, inhibiting helicobacter pylori, and assisting the treatment of chronic gastritis, gastric ulcers and duodenal ulcers.

The invention discloses weight losing meal-replacing powder. The weight losing meal-replacing powder consists of the following components in part by weight: 15 to 50 parts of protein substance, 20 to 60 parts of functional sugar, 13 to 30 parts of water-soluble grain dietary fiber, 1 to 20 parts of water-soluble fruit dietary fiber, 2 to 30 parts of water-soluble vegetable dietary fiber, 0.05 to 0.18 part of vitamin bag, 5 to 20 parts of mineral bag and 0.1 to 0.5 part of spice. The meal-replacing powder is a special product developed for obese people who are usually busy in life, take less exercise and have irregular diet. After being taken, the meal-replacing powder produces strong satiety, inhibits appetite, does not cause malnutrition, has smooth mouthfeel, and can replace lunch or supper.

Disclosed are nutritional compositions having a solid crisp matrix, or a flour derived from the solid crisp matrix, said matrix comprising (A) from about 10% to about 50% by weight of a soluble viscous fiber, preferably guar; (B) from about 10% to about 99% by weight of a carbohydrate other than and in addition to the soluble viscous fiber; and (C) from about 1% to about 49% by weight of protein, wherein the matrix has a bulk density of less than about 0.4 g/cc. It has been found that soluble viscous fiber sources such as guar gum can be formulated into a solid crisp matrix, which then minimizes several limitations commonly associated with the formulation of such fiber sources into a conventional nutrition bar, e.g. slimy mouthfeel, tooth packing. These compositions are especially effective when formulated with gelled inclusions, including those containing or associated with acidulants, sour flavorants, or both. The nutritional compositions are especially useful as satiety agents, weight reduction agents, and/or for blunting the postprandial glycemic response in diabetics or other individuals in whom such a response would be beneficial.

The invention discloses a processing method of nutritional composite rice. The processing method comprises the steps of: firstly, crushing raw materials, such as paddy rice and coarse cereals, in a formula, then adding water according to proportion for mixation, feeding the well mixed mixture into a rice making machine to prepare rice grain shaped composite rice, cooling, sterilizing by microwaves, cooling again, finally feeding into a finished product warehouse, and packaging according to requirements. The nutritional composite rice disclosed by the invention not only preserves the nutritionof rice and wheat, but also contains the nutrition of various coarse cereals, and simultaneously, is good in mouth feel, easy to steam and cook, simple in process and easy to operate.

The invention relates to a method for preparing tobacco extract and application thereof. The method for preparing the tobacco extract uses tobacco as a raw material to prepare the tobacco extract through the steps of enzymolysis, ultrasonic extraction, filtration, chromatography column separation and concentration under reduced pressure; and the tobacco extract is dissolved by 80 percent ethanol and sprayed into tobacco shreds by adopting an atomizing mode. The method using enzymolysis technology and ultrasonic extraction and combining the chromatography separation has the advantages of low extraction temperature, short time, little using amount of a solvent, full extraction and high raw material utilization rate; because the extraction temperature is low, the damage to thermal-sensitive fragrant substances is reduced, fragrant components of the tobacco self is furthest kept, and simultaneously the substances influencing the taste and mouthfeel are removed; and the method is simple, the equipment is easy to operate, and no pollution is produced.

The invention relates to a pimpinella diversifolia healthcare tea and a production method thereof. The pimpinella diversifolia healthcare tea comprises the following raw materials in parts by weight: 40-60 parts of pimpinella diversifolia, 1-60 parts of fingered citron, 1-60 parts of baked barley, 1-60 parts of tea leaves, and 1-60 parts of stevia rebaudiana, wherein the composition is produced into bagged tea by processing procedures such as cutting, drying, crushing, matching, packaging and sterilizing. The pimpinella diversifolia healthcare tea has the effects of invigorating blood circulation, dredging collaterals and tonifying brain, tonifying spleen and nourishing stomach, and is comfort in mouthfeel and convenient to drink.

The invention relates to a complex food additive. The complex food additive is compounded with various raw materials which are compounded together by adopting a spray drying process so that the food additives with various physical forms can be used to the utmost extent, and the use limitation of liquid food additives in the process of compounding the food additive is avoided; simultaneously, the complex food additive can compound the food additives with various functions together as much as possible to meet the requirements of customers on various performances of the food additives. The complex food additive can be customized according to specific requirements of the customers, can be applied to various foods such as dairy foods, beverages, repasts, and the like, and endow products with perfect states, mouthfeels and functional characteristics.

The invention discloses a milk pudding. Based on 1,000 parts of final product, the milk pudding comprises the following components in part by mass: 300 to 850 parts of milk, 0.3 to 150 parts of sweetener, 15 to 30 parts of inulin, 4 to 15 parts of food gelatine, 5 to 20 parts of modified starch, 5 to 30 parts of concentrated whey protein, 0.1 to 1 part of edible essence and 48 to 380 parts of water. The milk pudding has high nutrition, can bi-directionally regulate intestinal flora by adding the inulin, and has special health-care effect on the human body; the milk pudding is semisolid and creamy, has soft, exquisite and fresh mouthfeel, has spoon eating property, is novel milk food, and enriches the category of milk products; the milk pudding is children's food, is also leisure dessert suitable for white-collared workers and the middle and old-aged people, and has a huge consumer market; and the better storage temperature is 4 to 8 DEG C, and the quality guarantee period is 20 to 25 days.

The invention provides a lady health-care wine and a preparation method thereof. The health-care wine is prepared from angelica, hemlock parsley, radix paeoniae alba, prepared radix rehmanniae, raw radix rehmanniae, radix ophiopogonis, prepared fleece-flower root, lucid ganoderma, radix astragali, ginseng, rhizoma polygonati, poria with hostwood, polygala root, stir-fried spine date seed, deer fetus paste, antler, donkey-hide gelatin, glue of tortoise plastron, stir-fried eucommia, mistletoe, pawpaw, radix achyranthis bidentatae, broomrape, rhizoma drynariae, spatholobus stem, cassia bark, cornus officinalis, epimedium, Curculigo orchioides, saffron, Cordyceps, rhizoma cyperi, agilawood, Flos Caryophyllata, dalbergia wood, Turmeric Root-tuber, Rhizoma Zedoariae, cowherb seed, pseudo-ginseng, raw pollen typhae, pummelo pee, fingered citron, citron, raw rhubarb, fructus cannabis, bush-cherry seed, peach kernel, Chinese radish seed, semolina seed, cassia seed, Plantain seed, dodder, wolfberry fruit, raspberry, schisandra fruit, cherokee rose, Semen Euryales, gynostemma pentaphyllum, raw hawthorn, red rice, gastrodia tuber, kudzu root, chrysanthemum flower, calcined oyster and dragon bone, white spirit and yellow wine. The preparation method comprises the following steps: soaking the Chinese medicinal herbs in 50 vol% top-grade white spirit for 36 days (stirring every three days),and discarding the Chinese medicinal herbs after 36 days; and adding top-grade yellow wine (twice of white spirit), adding a right amount of honey (according to mouthfeel), sealing, and soaking for 36 days (stirring every three days) to obtain the lady health-care wine. When people drink 50ml of the health-care wine a day, the health-care wine can tonify the liver and kidney, recuperate yin and yang, invigorate qi, strengthen the bone, nourish the blood and refresh the brain.

The invention discloses a method for manufacturing Tianfu brick tea. The method comprises the following steps: screening raw materials; adding tea juice for piling; carrying out ounce weighing; steaming; bagging wood patterns; loading tea and pressing; removing the patterns and bundling by ropes; placing to cool; fermenting and drying; and packaging. The Tianfu brick tea has good quality, pure fragrance, rich taste, superior mouthfeel to ordinary Fu brick tea, more exuberant fermentation than the ordinary Fu brick tea, large grain and fresh color and also has obvious health-care function.

The invention relates to the technical field of deep processing of mushroom, in particular to a mushroom sauce and a preparation method of the mushroom sauce. The invention aims to solve the problem that current homemade mushroom is poor in taste, and provides the mushroom sauce with unique flavor. The mushroom sauce comprises the following components in parts by weight: 10-15 parts of edible oil, 50-60 parts of mushroom, 5-6 parts of sweet soybean paste, 5-6 parts of fermented soya beans, 5-6 parts of bean sauce, 3-7 parts of carrot, 1-3 parts of onion, 0.1-0.3 parts of sesame, 1-3 parts of table salt, 2-4 parts of white sugar, 0.5-1 parts of monosodium glutamate and 0.8-1 parts of spice. The mushroom sauce is mellow, concentrated, and oil but not greasy, pliable and tough, spicy but not dry, fresh and tasty, and has flickering bakery spices flavor, unique spicy flavor. The mushroom sauce is a tasty food which is low in salt, healthy and convenient and light but thin in flavor.

The invention relates to stomach-nourishing spleen-strengthening chewing tablets and a preparation method thereof, and belongs to the technical field of traditional Chinese medicines. The chewing tablets comprises the raw materials of, by weight: 6-9 parts of Mongolian milkvetch root, 5-8 parts of pilose asiabell root, 3-5 parts of ligusticum, 7-11 parts of common yam rhizome, 6-8 parts of dried longan, 8-12 parts of medlar, 7-9 parts of red date, 3-7 parts of dried tangerine peel, 8-12 parts of hawthorn fruit, 10-12 parts of stir-fried malt, 60-80 parts of microcrystalline cellulose, 10-20 parts of micro-powder silica gel, 2-10 parts of a hydroxymethyl cellulose, and 1-3 parts of a flavoring agent. The chewing tablets are prepared through three steps which are extraction, granulation, and tableting. The process provided by the invention is simple. The prepared chewing tablets have the advantages of rich nutrients, good taste, convenient application, and long effect. The tablets have the functions of stomach nourishing, spleen strengthening, qi invigorating, and digestion promoting.

A satiety promoting beverage and a weight control regimen using it are described comprising: fiber, protein, sweetener and preferably calcium and a catechin, such as purified epigallocatechin gallate derived from green tea. The ingredients are employed in amounts sufficient that a single serving provides a feeling of satiety, both initially and after a period of at least one hour. In a preferred form, a serving of the beverage will comprise fiber in an amount sufficient to supply from 10 to 30% of the DV for fiber; milk protein in an amount sufficient to supply from 4 to 10 grams protein; calcium in an amount sufficient to supply from 10 to 40% of the DV for calcium; a low calorie sweetener and, preferably, the catechin in an amount sufficient to supply from 2 to 4 cup equivalents. The ingredients are homogenized and packaged to provide a smooth textured beverage with a creamy mouthfeel and from about 50 to about 150 calories per serving of from about 4 to 12 ounces. A Fullness Index of greater than 4, and preferably 5 is evidence of both very high volume to calorie and (fiber plus protein) to calorie ratios.

The invention belongs to the field of foods, relates to noodles and particularly relates to flammulina velutipes noodles which comprise the following components in parts by weight: 200-300 parts of flammulina velutipes powder, 50-100 parts of purple sweet potato powder, 40-80 parts of flour, 20-60 parts of corn starch, 20-60 parts of sorghum flour, 10-40 parts of millet flour, 20-60 parts of sticky rice flour, 5-20 parts of edible additive, 5-10 parts of auxiliary material, 20-60 parts of peanut protein powder, 30-90 parts of vegetable juice, 20-50 parts of buckwheat flour, 20-60 parts of bean flour and10-40 parts of milk powder. The noodles prepared by adopting the formula have better intrinsic viscoelasticity and good mouthfeel, and is pliable; the quality of the noodle does not change after the noodle is stored for a long time, and better taste and flavor can be maintained; and as the flammulina velutipes in the noodle has an intelligence promoting function, and anti-tumor and anti-oxidized activities, people can ingest various intelligence promoting nutritive components after eating the noodles provided by the invention.

The invention discloses a mixed grain rice vinegar and a production method of the mixed grain rice vinegar. The mixed grain rice vinegar is a liquid product prepared from black tartary buckwheat, oat, broomcorn, wheat, black glutinous rice and white corn serving as main materials as well as sticky rice and a plurality of Chinese herbal medicines serving as auxiliary materials through fermentation together. The production method comprises the following steps of: cleaning the sticky rice, and then soaking and steaming; respectively crushing the Chinese herbal medicines, the black tartary buckwheat, the oat, the broomcorn, the wheat, the black glutinous rice and the white corn; mixing according to proportion and fermenting for 15 days to obtain a brewing mass; turning over and mixing the brewing mass and performing acidification and fermentation twice; ageing mature brewing mass for three months; then placing the aged brewing mass into a vinegar sprinkling pond; sprinkling cold boiled water slowly, soaking, discharging the vinegar liquid from the bottom of the pond to obtain raw vinegar; and finally, heating the raw vinegar, cooling and bottling, checking out to obtain a finished product. The mixed grain rice vinegar has a health-care function, is natural and pollution-free, can be used for cooking as a seasoning in various occasions such as homes, dining rooms, restaurants and tourist sites. In addition, the mixed grain rice vinegar is delicious in taste, has pure flavor, is soft and lasting in aftertaste, is mellow and sweet, is rich in nutrition and has a unique style.

The invention discloses a preparation method of a broiler feed. The broiler feed belongs to the field of feeds. The broiler feed provided by the invention is prepared from high-quality white corn, bean cake, rape seed cake, cottonseed cake, barley, broomcorn, alfalfa meal, fish meal, mountain flour, plant oil, edible salt, traditional Chinese medicine additive agents, sodium bicarbonate, trace elements, allicin, phytase and vitamin C through the technology of crushing, mixing, granulating, drying and the like. The feed is rich in nutrition, has good mouthfeel, can meet the nutrition need of broilers in a growing period after being taken by the broilers so as to enable broilers to guide qi downward, be good in digestion and be clam, also has the effects of accelerating broilers to grow, and improving the chicken flavor and daily gain, is high in disease resistant capability, and is high in safety.

The invention relates to a blueberry/purple sweet potato compound beverage which is processed from the following main ingredients: blueberry, purple sweet potato and mulberry, and a preparation method thereof, and belongs to the technical field of food deep processing. The blueberry/purple sweet potato compound beverage is made by special proportioning and compounding of purple blueberry juice, purple sweet potato juice, mulberry juice and auxiliary ingredients. The raw materials are selected, and the three kinds of juices are mixed at a certain ratio. The compound beverage retains the flavors and nutrients in the raw materials to the greatest extent, has a higher nutritional value, is rich in vitamins, minerals and active components, and has no the problems that the purple sweet potato juice has a plain taste and the blueberry juice is not sour or sweet. The preparation method provided by the invention has the characteristics of simple process, low working temperature and less nutrient loss.

The invention relates to a litchi fruit vinegar beverage and a production method thereof. The production method comprises the following steps of: removing shells and kernels of fresh litchis, and crushing the pulp to squeeze a juice; defecating the juice at a low temperature; separating the litchi juice; adding lactic acid bacteria into the litchi juice to perform fermentation for the first time; performing cross flow filtration to remove the lactic acid bacteria, and adding wine yeast into the litchi juice to perform fermentation for the second time; adding acetic acid bacteria into the litchi juice to perform fermentation for the third time to obtain a litchi raw vinegar; mixing the raw vinegar with a fruit juice, fructo-oligose (prebiotics), honey, purified water and the like in certain proportion; and filtering the mixture through an ultrafiltration membrane and performing aseptic canning to obtain the litchi fermented vinegar beverage. The litchi fruit vinegar beverage has a unique production process, and after multi-bacteria, low-temperature and long-time fermentations, the produced vinegar beverage has strong litchi fruit aroma and thick mouthfeel integrates nutritional and health-care functions, and is a novel nutritious, cosmetic and pollution-free green beverage.

The invention relates to a technological method for breaking the cell walls of ganoderma lucidum spore powder, which is characterized by opening the micropores on the cell walls of the ganoderma lucidum spores by a high-pressure heating method, then soaking the ganoderma lucidum spore powder into water or 0-50% of ethanol water under pressure, then carrying out freezing, crystallizing and pretreating at low temperature and low speed and finally carrying out fast flash drying at low temperature on the frozen spore powder under high vacuum and heating environment, thus thoroughly breaking and opening the cell walls. The invention has the following benefits: the physical method is used for breaking the walls, the components of the ganoderma lucidum spores are not damaged, no harmful impurities are contained, the original taste of the ganoderma lucidum spores can be well maintained, the mouthfeel and the taste are good and the method is beneficial to the popularization of the products; the wall breaking efficiency is high, the wall breaking effect is good, wall breaking is uniform and thorough and the wall breaking ratio can be over 99%; and the process is simple, the operation is convenient and the cost is saved.

The invention provides a method for producing fragrant dark tea. The method is characterized by comprising the following steps: using recently produced dark tea as a substrate; using a fresh flower with remarkable fragrance as a medium; uniformly mixing the dark tea and the fresh flower; piling the mixture; fermenting the mixture; and scenting the fermented mixture. The dark tea having health-care function and the fresh flower are mixed for piling and fermentation, so the tea absorbs fragrant substances of the fresh flower and undergoes a series of conversion. Therefore, the tea has fragrance, better nutrition and mouthfeel and can be accepted by more customers.

The invention provides a purple corn beverage and a preparation method thereof. The major raw materials of the beverage are purple corn seeds and purple corn byproducts, fruit and vegetable pulp and flavorings are added to the beverage, and the beverage is treated by enzymolysis and acylation, so that cyanidin in the raw material purple corn is effectively extracted and stably stored in the beverage, thereby obtaining a purple corn beverage with rich cyanidin and unique taste.The scheme of the invention realizes the overall utilization of the purple corn plants; the cyanidin provides the function of health care, and the fruits, vegetables and flavorings not only feature the unique mouthfeel, but also boast various nutrient contents; and thus, the purple corn beverage is a novel health care beverage.

The invention relates to a leisure food, namely a cereal nutrient biscuit and a preparation method thereof, belonging to the technical filed of food processing, which is composed of flour, white sugar, edible vegetable oil, black sesame seed, broken peanut, black soy milk powder, yam flour, rice powder, millet powder, corn powder, sorghum powder, oatmeal, fresh hen eggs, salt, sodium bicarbonate, ammonium bicarbonate and citric acid. The preparation method is as follows: evenly mixing the raw materials and stirring into paste; rolling the paste into the shape of biscuit and then baking; spraying palm oil on the surface of biscuits; cooling at room temperature; detecting the biscuits by a metal detector, removing biscuits containing metal chips or metal particles; picking out damaged biscuits; and packaging and warehousing the biscuits. In the invention, multiple grains such as sesame, peanuts and black beans are added to ensure more reasonable nutrition, no fumet is added to let the biscuits keep natural fragrance of rice; and the biscuit has the advantages of rich nutrition, multiple disease prevention, beautifying and body building, prolonging life, thin and crisp mouth feeling and the like, thus is a convenient leisure food suitable for people at all ages.

The invention provides a method for preparing natto, belonging to the field of food microorganism and fermentation engineering. The natto prepared by the existing natto preparation method is bitter and has stink, thus influencing the natto taste. The method for preparing natto in the invention comprises the following steps: preprocessing, soaking, cooking at high temperature, cooling, inoculating, performing primary fermentation, performing secondary fermentation after auxiliary materials are added, and performing subpackage to obtain the finished product. The beneficial effects of the preparation method lie in that the fermentation substrate types and C/N ratio can be changed in the fermentation process by performing twice fermentations and adding auxiliary materials before the secondaryfermentation, thus reducing the generation of unpleasant flavor substances, acquiring natto with different flavors, further improving the natto taste while having no influence on natto kinase activity, greatly lightening the specific bitter and stink of the nano, being more suitable for taste of people in China and having more comprehensive nutrition.

The invention aims at providing tobacco taste electronic tobacco liquid. The tobacco taste electronic tobacco liquid is made of the following raw materials by weight percent: 5 to 50 percent of a tobacco extract light constituent, 5 to 10 percent of a tobacco essence, 0.5 to 2.0 percent of nicotine, 5 to 10 percent of deionized water, 100 to 20 percent of glycerol, and the balance of propylene glycol, wherein the tobacco extract light constituent is prepared by extracting tobacco material through solvent and then performing molecular distillation. As tobacco extract adopted by the electronic tobacco liquid adopts light constituent substance, the tobacco taste electronic tobacco liquid can ensure that the fragrance and taste of electronic tobacco are more close to that of the traditional tobacco and substance difficult to volatilize cannot be deposited on heating wires of the electronic tobacco, and can prolong the service life of the heating wires and improve the taste of electronic tobacco products.

The invention discloses a stomachic noodle with sweet potato and matrimony vine. The noodle is prepared from following raw materials in parts by weight: 90 to 120 parts of bread flour, 5 to 10 parts of bucketwheat flour, 10 to 15 parts of konjak flour, 1 to 2 parts of red bean powder, 5 to 10 parts of almond powder, 2 to 4 parts of yolk powder, 1 to 2 parts of wall-broken Ganoderma lucidumspore spore powder, 10 to 15 parts of sweet potato powder, 0.1 to 0.3 parts of iodized salt, 25 to 30 parts of soft water, 4 to 8 parts of composite fruit lyophilized powder, 1 to 2 parts of dried tremella, 2 to 4 parts of carrageenan, 4 to 8 parts of composite Chinese medicine liquid and 0.05 to 0.2 parts of edible sodium carbonate. The noodle has advantages of good mouthfeel, delicious taste, abundant nutrition and also healthcare effect of dietotherapy, and can strengthen stomach and promote digestion, moisten dryness and calm nerves, enhance immunity, enrich and nourish blood, improve resistance, nourish liver and kidney, and boost vital essence and improve eyesight.

A gum based chewing product, particularly a chewing/bubble gum, contains a synthetic or natural betel nut source, an alkaloid-like composition such as nicotine or other such alkaloids like caffeine, theine etc. from natural or synthetic origin for its source. The product preferably has taste enhancers like lime and/or catechu. A process for preparing the gum based chewing product. The product has improved high smoothness, less saliva generation, excellent overall taste and chewing properties. The gum pieces deliver 1 to 12.6 mg of nicotine per piece.

The invention discloses a snow pear, banana and corn jam which is prepared from the following raw materials by weight parts: 198-215 parts of the snow pear, 66-75 parts of the banana, 55-64 parts of the corn powder, 13-16 parts of peach blossoms, 6-9 parts of Radix Ranunculi Ternati, 4-6 parts of Codonopsis Lanceolata, 5-7 parts of Cornus officinalis, 6-8 parts of pseudo-ginseng, 3-4 parts of pawpaw kernels, 4-5 parts of Epimedium davidii franch, 55-58 parts of white sugar, 26-32 parts of chocolate powder, 3-6 parts of black tea powder, 12-15 parts of sesame oil, 28-33 parts of jujube flower honey, and a proper amount of purified water. The jam provided by the invention, during preparation, is added with the corn powder with healthcare effects; the Cornus officinalis which can tonify the liver and kidney, induce astringency, control nocturnal emission and reduce urination, and help produce saliva and slake thirst; the Radix Ranunculi Ternati which can reduce phlegm and resolving masses and reduce swelling and detoxify; the Codonopsis Lanceolata which can enrich the blood, promote lactation, clear away heat and toxic materials, reduce swelling and eliminate pus; the pawpaw kernels which can remove evil and relieve restlessness; the pseudo-ginseng which can clear away the liver-fire and dispell stagnation; and, Epimedium davidii franch which can tonify the kidney and yang, dry damp and dispell pathogenic wind. The jam provided by the invention is bright in color, sour and sweet, fine and soft in mouthfeel, unique in fruit and corn fragrance, high in nutrition and health value, and thus is wide in market prospect.

The invention relates to a beef jerky with sauce flavor and a method for preparing the beef jerky, belonging to the field of food processing. The production method of the beef jerky comprises the following steps: removing the fat and the tendons of the hindquarter, cutting into pieces, pre-boiling, taking out of water, cutting into slices for later use, cutting ginger into slices, putting the ginger slices and hot pepper into a pot, frying until the strong flavor comes out, adding accessories into a filtered soup obtained by boiling the hindquarter pieces, boiling at 102-106 DEG C for 3-5min, adding the hindquarter slices, reboiling at 94-100 DEG C for 85-100min, taking out of the hindquarter slices, stirring the left soup without stop until the soup is dried and becomes into jelly, and spreading the jelly on the hindquarter slices uniformly by using a brush. The beef jerky prepared by using the method has strong sauce flavor, long-time aftertaste, good taste and moderate hardness. Due to the combination of the far-infrared baking and microwave drying, the safety of the beef jerky is guaranteed, the drying time is shortened greatly, and the preparation efficiency is improved.

The invention relates to an aroniamelanocarpa fruit wine and a brewing method thereof. The fruit of aroniamelanocarpa is taken as raw material and is made into fruit juice, fruit wine microzyme is selected for use and put into the fruit juice according to the proportion being 5-10% of the weight of the fruit juice, and the aroniamelanocarpa fruit wine is brewed with the alcohol content of 5-13% (v/v) and the total sugar content of 4.0-80.0g/L. The brewing technique of the invention comprises preparing the fruit juice, inoculation and fermentation, aging and store maturity, purifying wine body as well as filtration and sterilization, and the most advanced fermenting and purifying technique can be adopted by the production. The product of the invention has unique flavor, slightly acerbic and fresh taste, mellow mouthfeel, pleasing aroma and wide applicable people. The fruit wine contains multiple nutritional functional components such as anthocyanin, flavone, polyphenol active substance, vitamins antioxidant, mineral composition, polyoses, organic acid and the like which are rich in the fruit of aroniamelanocarpa, and has good effects of oxidation resistance, ageing prevention, blood pressure regulation, vessel relaxing, blood-fat reduction, anti-inflammation and detoxification, radiation resistance, etc.