36results about How to "Change the way you eat" patented technology

The invention discloses a vacuum freeze drying fruit and vegetable powder sour milk and a preparation method. The vacuum freeze drying fruit and vegetable powder sour milk comprises the following components by weight: 40-60 parts of sour milk, 15-25 parts of freeze-drying fruit and vegetable powder, 5-15 parts of butter and 10-20 parts of milk powder. The vacuum freeze drying fruit and vegetable powder sour milk changes an eating mode of sour milk and fruit and vegetable powder, popularization scope is increased, mouthfeel and local flavor are increased, the nutrition structure of the product is enriched, various shapes can be molded, the vacuum freeze drying fruit and vegetable powder sour milk just melts in the mouth, is suitable for being eaten by middle and old age people as well as infant, and the vacuum freeze drying fruit and vegetable powder sour milk is convenient for eating and carrying.

An instant refined wolfberry fruit powder is prepared from wolfberry fruit, milk, vegetable butter powder and additive through screening, washing, immersing, extracting, solid-liquid separation, squeezing the solid to obtain juice, deposition, filtering proportionally mixing and drying. Its advantage is easy absorption of active components.

The invention relates to a preparation method of Pleurotus eryngii soup, which comprises the following steps: rinsing raw material Pleurotus eryngii in a rinser, pulverizing in a pulverizer, granulating in a granulator, making Pleurotus eryngii pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain Pleurotus eryngii soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of Pleurotus eryngii, unnecessary economic loss for people due to rotting of the Pleurotus eryngii which is hard to store, and severe waste of Pleurotus eryngii leftover resources, and enhances the utilization ratio of the Pleurotus eryngii Pleurotus eryngii and the added value of the Pleurotus eryngii; and the Pleurotus eryngii soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the Pleurotus eryngii, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention relates to a preparation method of pine mushroom soup, which comprises the following steps: rinsing raw material pine mushroom in a rinser, pulverizing in a pulverizer, granulating in a granulator, making pine mushroom pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain pine mushroom soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of pine mushroom, unnecessary economic loss for people due to rotting of the pine mushroom which is hard to store, and severe waste of pine mushroom leftover resources, and enhances the utilization ratio of the pine mushroom leftovers and the added value of the pine mushroom; and the pine mushroom soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the pine mushroom, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention relates to a preparation method of straw mushroom soup, which comprises the following steps: rinsing raw material straw mushroom in a rinser, pulverizing in a pulverizer, granulating in a granulator, making straw mushroom pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain straw mushroom soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of straw mushroom, unnecessary economic loss for people due to rotting of the straw mushroom which is hard to store, and severe waste of straw mushroom leftover resources, and enhances the utilization ratio of the straw mushroom leftovers and the added value of the straw mushroom; and the straw mushroom soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the straw mushroom, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention provides a coarse cereal cookie. The coarse cereal cookie is prepared from the following raw materials including, by weight, 30-50 parts of buckwheat flour, 30-50 parts of naked oat flour, 10-30 parts of corn flour, 50-70 parts of fat, 30-50 parts of powdered sugar, 40-60 parts of eggs and 0.1-1 part of baking soda. The fat is a combination of cream and milk or butter. The preparation method comprises the first step of mixing and sieving the buckwheat flour, the naked oat flour and the corn flour and sieving the powdered sugar, the second step of whisking the eggs and the powdered sugar into a creamy egg paste, the third step and the fourth step of mixing the fat and the creamy egg paste into a flocculent shape, the fifth step of pouring the buckwheat flour, the corn flour, the naked oat flour mixture into the paste and stirring the mixture to be uniform, the sixth step of extruding a semi-finished cookie, and the seventh step of baking. The coarse cereal cookie is rich in dietary fiber, protein and minerals, has golden color, oatmeal flavor, crisp texture and a simple formula, and is suitable for a cake shop, a snack food processing enterprise and home making.

The invention relates to a preparation method of phoenix mushroom soup, which comprises the following steps: rinsing raw material phoenix mushroom in a rinser, pulverizing in a pulverizer, granulating in a granulator, making phoenix mushroom pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain phoenix mushroom soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of phoenix mushroom, unnecessary economic loss for people due to rotting of the phoenix mushroom which is hard to store, and severe waste of phoenix mushroom leftover resources, and enhances the utilization ratio of the phoenix mushroom leftovers and the added value of the phoenix mushroom; and the phoenix mushroom soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the phoenix mushroom, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention relates to a preparation method of Calocybe gambosa soup, which comprises the following steps: rinsing raw material Calocybe gambosa in a rinser, pulverizing in a pulverizer, granulating in a granulator, making Calocybe gambosa pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain Calocybe gambosa soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of Calocybe gambosa, unnecessary economic loss for people due to rotting of the Calocybe gambosa which is hard to store, and severe waste of Calocybe gambosa leftover resources, and enhances the utilization ratio of the Calocybe gambosa leftovers and the added value of the Calocybe gambosa; and the Calocybe gambosa soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the Calocybe gambosa, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention relates to a preparation method of oyster mushroom soup, which comprises the following steps: rinsing raw material oyster mushroom in a rinser, pulverizing in a pulverizer, granulating in a granulator, making oyster mushroom pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain oyster mushroom soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of oyster mushroom, unnecessary economic loss for people due to rotting of the oyster mushroom which is hard to store, and severe waste of oyster mushroom leftover resources, and enhances the utilization ratio of the oyster mushroom leftovers and the added value of the oyster mushroom; and the oyster mushroom soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the oyster mushroom, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention relates to the food field, and in particular relates to a durian jelly and a preparation method thereof. The durian jelly comprises the following raw materials in parts by weight: 30-50 parts of durian, 10-20 parts of kiwi fruit, 10-20 parts of strawberry, 10-20 parts of mangosteen, 50-80 parts of coconut juice, 30-50 parts of honey, 2-4 parts of konjac glucomannan, 1-3 parts of xanthan gum, 1-2 parts of potassium chloride, 1-3 parts of citric acid and 50-70 parts of water.

A preparation method of flammulina velutipes powder comprises pouring the raw material flammulina velutipes into a washing machine, rinsing, drying in a drier, crushing in a grinding mill to obtain the flammulina velutipes powder of 40 - 200 meshes in the grinding mill, canning, sterilizing, testing on test platform, and packing after the test is passed. The method solves problems of high yield but low income of the flammulina velutipes, unnecessary economic losses to people caused by difficult storage and thus decaying of the flammulina velutipes, and serious waste of leftover flammulina velutipes; and also increases utilization of the leftover flammulina velutipes and added values of the flammulina velutipes. The flammulina velutipes powder is easy to carry and convenient to eat, fully utilizes natural nutritional values of the flammulina velutipes, and is relatively conducive to human body's absorption, thereby enhancing human immunity. The method has advantages of simple production line, high production efficiency, low investment and high return, is economical and practical, has positive effects on environmental protection, is broad in market prospects, and thus is suitable for popularization and use.

The invention relates to a preparation method of pine mushroom powder, which comprises the following steps: rinsing raw material pine mushroom in a rinser, drying in a drying box, pulverizing in a pulverizer, grinding in a grinder to obtain 40-200-mesh pine mushroom powder, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of pine mushroom, unnecessary economic loss for people due to rotting of the pine mushroom which is hard to store, and severe waste of pine mushroom leftover resources, and enhances the utilization ratio of the pine mushroom leftovers and the added value of the pine mushroom; and the pine mushroom powder is convenient to carry and eat, fully utilizes the pure natural nutritive value of the pine mushroom, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention relates to a preparation method of a sparassis crispa solid enzyme. The preparation method comprises the following steps: (1) providing 100kg of smashed fresh sparassis crispa fruiting bodies, adding sugar and sterile water, mixing the smashed fresh sparassis crispa fruiting bodies, the sugar and the sterile water in a weight ratio of 100:(25-50):(200-400), adding a strain of which the weight is 0.05-0.5% to ferment for 180 days at the temperature of 20-35 DEG C, separating juice from residues, drying filter residue solids, and performing grinding to obtain a sparassis crispa enzyme solid raw material; (2) selecting fruits and vegetables, removing inedible parts, cleaning and chopping the fruits and vegetables, taking 100kg of the chopped fruits and vegetables, adding sugar and sterile water, mixing the chopped fruits and vegetables, the sugar and the sterile water in a weight ratio of 100:(20-40):(200-400), adding a strain of which the weight is 0.05-0.5% to ferment for 180 days at the temperature of 20-35 DEG C, separating juice from residues, drying filter residue solids, and performing grinding to obtain a fruit and vegetable enzyme solid raw material; and (3) enabling the ground sparassis crispa enzyme solid raw material to be compounded or not compounded with the fruit and vegetable enzyme solid raw material to obtain the finished product. The sparassis crispa solid enzyme prepared by the preparation method provided by the invention increases the eating mode of sparassis crispa, optimizes the flavor, is beneficial to absorption, adds nutrient substances and has good market prospects.

The invention relates to a preparation method of sparassis-crispa liquid ferment. The preparation method comprises the following steps: (1) providing 100kg of fresh sporophore of smashed sparassis crispa, and adding sugar and sterile water for mixing, wherein the weight ratio of the fresh sporophore to the sugar to the sterile water is 100:25-50:200-400; adding strains with the weight of 0.05-0.5% of that of the fresh sporophore of the smashed sparassis crispa to carry out fermentation, and after fermentation for 180 days at the temperature of 20-35 DEG C, separating juice from slag to obtain stock solution of sparassis-crispa ferment; (2) selecting fruits and vegetables, removing inedible parts, cleaning, chopping to 100kg, and adding sugar and bacteria free water for mixing, wherein the weight ratio of the fruits and vegetables to the sugar to the sterile water is 100:20-40:200-400; adding the strains with the weight of 0.05-0.5% of that of the fruits and vegetables to carry out fermentation, and after fermentation for 180 days at the temperature of 20-35 DEG C, separating juice from slag in fermentation to obtain a stock solution of fruit-vegetable ferment; and (3) complexing the stock solution of sparassis-crispa ferment or not complexing the stock solution of fruit-vegetable ferment to obtain a finished product. The preparation method has the advantages that the eating modes of the sparassis crispa are increased, the flavor is optimized, the benefit for absorption is achieved, the nutrient substances are added and the market prospect is good.

The invention relates to a preparation method of Pleurotus eryngii powder, which comprises the following steps: rinsing raw material Pleurotus eryngii in a rinser, drying in a drying box, pulverizing in a pulverizer, grinding in a grinder to obtain 40-200-mesh Pleurotus eryngii powder, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of Pleurotus eryngii, unnecessary economic loss for people due to rotting of the Pleurotus eryngii which is hard to store, and severe waste of Pleurotus eryngii leftover resources, and enhances the utilization ratio of the Pleurotus eryngii Pleurotus eryngii and the added value of the Pleurotus eryngii; and the Pleurotus eryngii powder is convenient to carry and eat, fully utilizes the pure natural nutritive value of the Pleurotus eryngii, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention disclsoes a radix ginseng health-care beverage and belongs to the technical field of health-care beverages. The radix ginseng health-care beverage is prepared from the following components in parts by weight: 1000 to 2000 parts of water, 400 to 600 parts of white granulated sugar, 450 to 550 parts of high fructose corn syrup, 200 to 400 parts of a vitamin mixed solution, 80 to 100 parts of citric acid, 20 to 50 parts of ethylenediaminetetraacetic acid disodium salt, 60 to 70 parts of carotene, 30 to 50 parts of thiamine, 15 to 40 parts of nicotinic acid, 25 to 45 parts of ascorbic acid, 100 to 120 parts of sucralose, 200 to 260 parts of a microelement mixed solution and 30 to 70 parts of taurine. The invention provides a preparation method of the radix ginseng health-care beverage; the preparation method of the radix ginseng health-care beverage specifically comprises the following steps: S1: preparing the raw materials; S2: preparing a mother solution; S3: sterilizing; S4: adding auxiliary materials; S5: homogenizing; S6: filling. According to the radix ginseng health-care beverage, radix ginseng stem and leaf saponin extract is used as a main raw material for researching a functional health-care beverage; the production cost is reduced and physical fatigues can be alleviated; the taste of the beverage is good, and nutritional value and pharmaceutical value of radix ginsengs can be sufficiently utilized; the radix ginseng health-care beverage has a wide market prospect.

A preparation method of Coprinus comatus powder comprises pouring the raw material Coprinus comatus into a washing machine, rinsing, drying in a drier, crushing in a grinding mill to obtain the Coprinus comatus powder of 40 - 200 meshes in the grinding mill, canning, sterilizing, testing on a test platform, and packing the test is passed. The method solves problems of high yield but low income of the Coprinus comatus, unnecessary economic losses to people caused by difficult storage and thus decaying of the Coprinus comatus, and serious waste of leftover Coprinus comatus; and also increases utilization of the leftover Coprinus comatus and added values of the Coprinus comatus. The Coprinus comatus powder is easy to carry and convenient to eat, fully utilizes natural nutritional values of the Coprinus comatus, and is more conducive to human body's absorption, therby enhancing human immunity. The method has advantages of simple production line, high production efficiency, low investment and high return, is economical and practical, has positive effects on environmental protection, is broad in market prospect, and thus is suitable for popularization and use.

The invention relates to a beverage. The beverage is prepared from the main raw materials of cucumis metuliferus and oranges. The beverage changes the eating manner of fruits, reasonably combines ingredients of fruits, solves the problems of the tastes, quality guaranteeing and the like of the conventional fruits, and further solves the problems of transportation and marketing of cucumis metuliferus.

The invention relates to a preparation method for needle mushroom soup. The preparation method comprises the following steps: firstly, needle mushroom raw materials are poured into a rinsing machine to be rinsed; then, the raw materials are crushed in a crushing machine; the raw materials are made into particles by a chip making machine, and then the particulate raw materials enter a pulping machine to be formed into needle mushroom pulp; then, the needle mushroom pulp is decocted in a soup cooking machine for 3-6 hours to be made into the needle mushroom soup; then the needle mushroom soup is canned and disinfected; and the canned needle mushroom soup can be packed in boxes after being qualified through inspection on an inspection platform. The preparation method disclosed by the invention solves the difficult problem that needle mushrooms are in a good harvest but the income is not high, solves the problem of unnecessary economic losses to people due to the situation that the needle mushrooms are decomposed because the needle mushrooms are difficult to store, solves the problem that the scrap resources of the needle mushrooms are seriously wasted, improves the utilization rate of needle mushroom scraps, and increases the additional value of the needle mushrooms; the needle mushroom soup is convenient to carry and convenient to eat, and the purely natural nutritive value of the needle mushrooms is fully utilized, so that the needle mushroom soup is more favorable for human bodies to absorb, and the immunocompetence of the human bodies is enhanced. The technology production line is simple, the production efficiency is high, the investment is low, the income is high, the preparation method is economical and practical, the preparation method has a positive effect on environmental protection, and the market prospects are broad, so that the preparation method is suitable for promotion and use.

The invention relates the lengthening squid, the length of which is 60-120cm, and the thickness of which is 0.3-1mm. The method comprises material handling, drying, roasting, lengthening and packaging. The invention lengthens the lengthening squid from 10-20 cm to 60-120 cm. The invention not only makes the people taste the delicious squid, but also changes the single eating method.

The invention discloses instant flavored golden cicadas. The instant flavored golden cicadas are prepared from the following components in parts by weight: 100 parts of golden cicadas, 8-12 parts of rapeseed oil, 1-2 parts of pepper powder, 1-2 parts of iodized salt, 1.5-2.5 parts of brown sugar, 1.5-2.5 parts of flavoring agent, 1-2 parts of schizonepeta, 1-2 parts of black tea, 0.1-0.3 part of curcumin, 0.4-0.6 part of purple sweet potato anthocyanins, 1.5-2.5 parts of dry pepper, 1-2 parts of pericarpium citri reticulatae, 1.5-2.5 parts of Chinese actinidia roots, 1-2 parts of wild grape branches, 0.5-1.5 parts of broad bean skin, 0.5-1.5 parts of snakegourd peel, 0.5-1.5 parts of syzygium aromaticum, 1.5-2.5 parts of fistular onion stalks, 1.5-2.5 parts of mint leaves and 1-2 parts of betel nuts. The instant flavored golden cicadas disclosed by the invention is unique in flavor, changes the traditional eating mode, is fresh in taste and rich in nutrition and has a special health-care function; simultaneously, the original essential taste and nutrition of a product are also reserved, and after various spices and seasonings are added, the nutrition is easier to absorb and the taste is more delicious, so that great convenience is brought for consumers to eat.

The invention relates to a preparation method for coprinus comatus soup. The preparation method comprises the following steps: firstly, coprinus comatus raw materials are poured into a rinsing machine to be rinsed; then, the raw materials are crushed in a crushing machine, and are made into particles by a chip making machine; the particulate raw materials enter a pulping machine to be formed into coprinus comatus pulp; then, the coprinus comatus pulp is decocted in a soup cooking machine for 3-6 hours to be made into the coprinus comatus soup; then the coprinus comatus soup is canned and disinfected; and the canned coprinus comatus soup can be packed in boxes after the coprinus comatus soup is qualified through inspection on an inspection platform. The preparation method solves the difficult problem that coprinus comatus is in a good harvest but the income is not high, solves the problem of unnecessary economic losses to people due to the situation that the coprinus comatus is decomposed because the coprinus comatus is difficult to store, solves the problem that the coprinus comatus scrap resources are seriously wasted, improves the utilization rate of coprinus comatus scraps, and increases the additional value of the coprinus comatus; the coprinus comatus soup is convenient to carry and eat, and the purely natural nutritive value of the coprinus comatus is fully utilized, so that the coprinus comatus soup is more favorable for human bodies to absorb, and the immunocompetence of the human bodies is enhanced. The technology production line is simple, the production efficiency is high, the investment is low, the income is high, and the preparation method is economical and practical. The preparation method has a positive effect on environmental protection, and the market prospects are broad, so that the preparation method is suitable for promotion and use.

The invention relates to a preparation method of russula vinosa powder, which comprises the following steps: rinsing raw material russula vinosa in a rinser, drying in a drying box, pulverizing in a pulverizer, grinding in a grinder to obtain 40-200-mesh russula vinosa powder, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of russula vinosa, unnecessary economic loss for people due to rotting of the russula vinosa which is hard to store, and severe waste of russula vinosa leftover resources, and enhances the utilization ratio of the russula vinosa russula vinosa and the added value of the russula vinosa; and the russula vinosa powder is convenient to carry and eat, fully utilizes the pure natural nutritive value of the russula vinosa, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention relates to a preparation method of oyster mushroom powder, which comprises the following steps: rinsing raw material oyster mushroom in a rinser, drying in a drying box, pulverizing in a pulverizer, grinding in a grinder to obtain 40-200-mesh oyster mushroom powder, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of oyster mushroom, unnecessary economic loss for people due to rotting of the oyster mushroom which is hard to store, and severe waste of oyster mushroom leftover resources, and enhances the utilization ratio of the oyster mushroom leftovers and the added value of the oyster mushroom; and the oyster mushroom powder is convenient to carry and eat, fully utilizes the pure natural nutritive value of the oyster mushroom, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

The invention relates to a preparation method for pholiota nameko soup. The preparation method comprises the following steps: firstly, pholiota nameko raw materials are poured into a rinsing machine to be rinsed; then, the raw materials are crushed in a crushing machine, the raw materials are made into particles by a chip making machine, and the particulate raw materials enter a pulping machine to be formed into pholiota nameko pulp; then, the pholiota nameko pulp is decocted in a soup cooking machine for 3-6 hours to be made into the pholiota nameko soup; then the pholiota nameko soup is canned and disinfected; and the canned pholiota nameko soup can be packed in boxes after the pholiota nameko soup is qualified through inspection on an inspection platform. The preparation method solves the difficult problem that pholiota nameko is in a good harvest but the income is not high, solves the problem of unnecessary economic losses to people due to the situation that the pholiota nameko is decomposed because the pholiota nameko is difficult to store, solves the problem that pholiota nameko scrap resources are seriously wasted, improves the utilization rate of pholiota nameko scraps, and increases the additional value of the pholiota nameko; the pholiota nameko soup is convenient to carry and convenient to eat, the purely natural nutritive value of the pholiota nameko is fully utilized, the pholiota nameko soup is more favorable for human bodies to absorb, and the immunocompetence of the human bodies is enhanced. The technology production line is simple, the production efficiency is high, the investment is low, the income is high, the preparation method is economical and practical, the preparation method has a positive effect on environmental protection, and the market prospects are broad, so that the preparation method is suitable for promotion and use.

The invention relates to a method for making instant stachys affinis. The method specifically comprises the following steps: washing harvested stachys affinis, putting into a color-fixing preservative which is prepared from deionized water, erythorbic acid and citric acid, soaking, drying at 45-65 DEG C till the water content is 50-65%, coating by using a coating agent prepared from water, xanthan gum and sodium carboxymethylcellulose, freezing for 8-12 hours at minus 5 DEG C to minus 3 DEG C, frying in oil, centrifuging till the oil content is 4-7%, and packaging. The color-fixing preservative is free of any component which can do harm to human bodies; due to adoption of a drying and coating technique, the functions of dewatering, color fixing and puffing are achieved; due to freezing, the function of shaping is achieved; the crispness of stachys affinis is maintained by controlling the oil temperature; by adopting the method, unique crispness and color of stachys affinis are maintained to the maximum extent, the processed instant stachys affinis is good in taste, good in color, good in shape, convenient to carry over and easy to preserve, the preservation period can be 9-12 month at normal temperature, and the requirements of people on instant stachys affinis are met.

The invention relates to a beverage which is mainly prepared from kiwano and pineapple. The way of eating fruits is changed and fruit ingredients are reasonably matched. The fruit juice beverage disclosed by the invention not only solves problems on original fruit taste and shelf life, but also solves problems on transportation and market sales of kiwano.