401results about How to "Chewy" patented technology

The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.

The invention relates to the technical field of food and food processing, particularly to an aging-resistant starch composition, tapioca pearls and a preparation method of the tapioca pearls. The aging-resistant starch composition consists of hydrophilic colloid, an emulsifying agent and maltogenic amylase. The hydrophilic colloid, the emulsifying agent and the maltogenic amylase are combined in an appropriate proportion, so that the aging-resistant starch composition has the characteristic of furthest cooperating with starch for aging resistance, and the purposes that the tapioca pearls are still elastic and chewy and are high in safety after long-term storage are achieved. The preparation method of the tapioca pearls, provided by the invention, is simple, so that the tapioca pearls are suitable for mass production.

The invention provides a preparation method of rice noodles, which belongs to the technical field of instant food. The preparation method solves the problems that the preparation methods of the prior rice noodles need to be added with additive, soaked in boiling water or are easy to be conglobated when being cooked, etc. The preparation method of the instant rice noodles comprises the following steps: rice soaking and flour milling; long rice is selected to be soaked in water; the long rice is ground into rice flour after being soaked; powdering and thread extrusion; aging and thread rolling; the flour thread is put into a closed cavity to age; after aging, the glutinous thread is loosened by thread rolling; redistilling: the flour thread after being rolled is put into a steam box, and steam is fed in; washing, shaping and drying; the rolled thread is washed by water, so that the flour thread is fully loosened, put into a mould box to be shaped, dried, and the instant rice noodles are obtained. The rice noodles prepared by the preparation method of the instant rich noodles have the advantages of good taste, no paste, good toughness, sufficient biting performance, etc.

An auxiliary material and a method for preparing sliced dried beef by the aid of the auxiliary material relate to the technical field of meat processing. The auxiliary material comprises galangal, myrcia, anise, black pepper, wild pepper, spicy pepper, cinnamon, fennel, glycyrrhiza, myristica fragrans, amomum tsao-ko, lemongrass and chilli. The method for preparing sliced dried beef by the aid of the auxiliary material includes raw material selecting and neatening; a curing procedure; an air drying procedure; a neatening procedure; a cooking procedure; a baking procedure; a primary packaging procedure; a sterilizing procedure; and a secondary packaging procedure. A traditional production process including salting and natural air drying is combined with an industrial production process including microwave drying and sterilizing and high-temperature and high-pressure sterilization in the method for preparing the sliced dried beef, advantages of the traditional production process and the industrial production process are complemented, so that moistures of different layers of the sliced dried beef are distributed uniformly, production energy consumption is reduced effectively, color, fragrance, taste and nutritional substances of the sliced dried beef are kept well, a sterilizing effect is realized, storage and quality guarantee of the sliced dried beef are facilitated, a non-fried baking process is adopted, the original nutritional substances of beef are kept effectively, protein loss is reduced, coking is stopped, carbohydrate is avoided, and needs of different people groups are met to the greatest extent.

The invention relates to a method for producing spicy hand-shredded chicken and belongs to a technology for processing cooked meat products. The method comprises the steps of selecting raw materials, salting chicken, hanging slated chicken blanks on a vehicle frame, pushing the vehicle frame into a smoking oven to be dried and then stewing the chicken blanks, wherein a stewing method comprises the steps of stewing brine and boiling; soaking the chicken blanks in the brine after boiling, draining the brine on the chicken blanks, using oil to deeply fry the chicken blanks till color and luster of chicken surfaces are golden yellow, performing natural cooling after the deep frying, transferring the chicken to the environment of 0-4 DEGC when the temperature is reduced to be 50 DEG C, continuing to cool the chicken to be identical to room temperature; and finally using aluminum foil retort pouches to perform vacuum package, orderly placing the hand-shredded chicken in a water bath kettle,and controlling water temperature to be about 95 DEG C to perform middle-temperature sterilization so as to obtain the spicy hand-shredded chicken which are good in product structure, full of chewingfeeling, good in elasticity and full-bodied in spicy flavor. Due to the fact that the middle-temperature sterilization is adopted, the flavor, quality structure, color, luster, nutrition and the likeof the spicy hand-shredded chicken are retained well.

The invention discloses a fish ball with a dietary therapy effect and a preparation method thereof. The fish ball is prepared from the following raw materials in parts by weight: 80-200 parts of fish, 5-20 parts of pig at, 5-20 parts of egg white, 1.5-5 parts of tablet salt, 2-4.5 parts of white granulated sugar, 2-2.5 parts of spice, 5-10 parts of corn starch, 2-6 parts of soyabean protein, 12-35 parts of water, 0.5-1.5 parts of DHA algae oil, 4-15 parts of Chinese yam, 4-12 parts of semen juglandis, 4-12 parts of feverfew, 4-12 parts of honey-fried licorice root, 4-12 parts of honey-fried lalang grass rhizome, 4-12 parts of mint and 0.4-1.2 parts of carrageenan. The fish ball with the dietary therapy effect prepared by the method is high in edible efficacy.

The invention discloses spicy beef dried bean curd. The spicy beef dried bean curd is prepared from the following raw materials in parts by weight: 90 to 100 parts of dried soybeans, 10 to 13 parts of beef, 2 to 3 parts of galangal, 2 to 3 parts of Chinese yam, 1 to 2 parts of tuckahoe, 1 to 2 parts of codonopsis pilosula, 1 to 2 parts of lemongrass, 2 to 3 parts of eucommia, 1 to 2 parts of setose thistle, 1 to 2 parts of loquat leaf, 1 to 2 parts of Chinese wampee leaf, 2 to 3 parts of orange peels, 2 to 3 parts of gynostemma pentaphylla, 2 to 3 parts of fig, 1 to 2 parts of radix ophiopogonis, and 1 to 2 parts of liquorice. The dried bean curd is additionally provided with fried beef dices, so that not only the nutrition value of the dried bean curd is increased, but also the dried bean curd is chewy; spicy seasonings are added, so that the dried bean curd tastes spicy; the healthcare components of a plurality of traditional Chinese medicines, so that the dried bean curd has the effects of tonifying spleen and stomach, tonifying liver and kidney, promoting the secretion of saliva or body fluid for tonifying lung, regulating Qi and the middle warmer, promoting urination and relaxing bowels, and has wide market prospect.

The invention relates to a preparation method of salted fish, which comprises the following processing steps: preparing raw material fish; unfreezing, washing and finishing raw material fish; preparing seasonings; salting; roasting; cooling; and packaging to obtain finished product. The formula of the salting raw material, based on 1 kilogram of fish, comprises 10 to 15 grams of gourmet powder, 20 to 35 grams of white spirit distilled grain, 25 to 65 grams of chicken essence, 0.2 grams of Taomeisu (colour former), 0.2 grams of Yimeise (seasoning), 20 to 60 grams of table salt, 0.4 to 0.6 grams of raw ginger powder, 15 to 25 grams of white sugar, 15 to 25 grams of star anise, 2 to 4 grams of cassia bark, 10 to 15 grams of fennel fruit, 6 to 15 grams of mint and 0.1 to 0.5 grams of potassium sorbate. In the invention, the salting raw material combines the fennel fruit, cassia bark, star anise and mint components, and the effects of the components produce a synergetic effect to remove the mud smell in the fish, add unique fragrance to the fish and enable the fish to exert the effects of dispelling cold, removing damp, tonifying stomach, dispelling cold in stomach, regulating qi and tonifying spleen; and the salting process, the salt, gourmet powder, white sugar, raw ginger powder, chicken essence, Taomeisu and Yimeise are added, so that the color of the salted fish is bright, the meat is fresh and delicious, the fragrance is strong, and the fish is chewable and good for health.

The invention relates to a preparation method of liquor-saturated fish. The preparation method comprises the following steps: unfreezing, washing and trimming raw fish; curing; baking and cooling; blending materials, flavoring and liquor-saturating; decomposing, weighing and bagging; vacuum packaging; sterilizing and cooling; and packaging the finished product. The selected curing raw materials comprise clove, cumin, tsaoko amomum fruit, corsvenor momordica fruit, cinnamon, dried orange peel, pepper, bay leaf, anise, liquorice and green tea. The liquor-saturated fish prepared by the method has the characteristics of moderate saline taste, fresh and tender texture, rich flavor, good chewing feeling, unique fresh scent and no muddy odor of fish meat; and the fish has efficacies of promoting digestion and dispelling cold, dispelling cold and removing dampness, clearing away heat and moistening lung, regulating qi for strengthening spleen, protecting liver and throat, preventing cancer, lowering blood fat, resisting computer radiation and enhancing appetite, thus the liquor-saturated fish is very good for human health and is suitable for groups who work in an office for a long time.

The invention discloses a vegetarian meat steak containing soybean protein and a preparation method thereof. The vegetarian meat steak blank body is prepared from following raw materials in parts by weight: 10-20 parts of textured soybean protein, 3-10 parts of soybean protein isolate, 2-10 parts of amylum, 2-8 parts of vital wheat gluten, 2-9 parts of vegetable oil, 0-3 parts of salt, 0-1 part ofmonosodium glutamate, 30-130 parts of water, 0-0.6 part of white pepper, 0-0.6 part of five spice powder, 0-0.8 part of chive powder and 0-0.8 part of fresh ginger powder. According to the vegetarianmeat steak containing the soybean protein and the preparation method thereof, the vegetarian meat steak prepared by the raw materials and the preparation method is crispy outside and soft inside, theinner structure is good, chewiness and intense shredded meat feeling are achieved, requirements of modern catering for healthy food are met, and taste and delicacy are achieved.

The invention discloses a fried rabbit meet crisps and the manufacture method thereof. The ingredients and the weight proportion thereof are: rabbit meet grain 1000 parts, salt 5-60 parts, white sugar 10-150 parts, chili 10-50 parts, cooking wine 5-50 parts, pericarpium zanthoxyli 2-20 parts, sodium nitrite 0.05-0.3 part, five-spice powder 3-20 parts, MSG 5-20 parts, soybean sauce 20-80 parts, starch 0-500 parts, tissue protein 0-500 parts, phosphate 2-5 parts, beta-cyclodextrin 2-20 parts.The combination of beta-cyclodextrin and phosphate can effectively remove the fishy smell and maintain the water to preserve the rabbit flesh at its best taste. After the sousing, spreading slice, parching and high-temperature curing, the taste of the rabbit flesh has a spicy and delicious flavour. The flesh tastes chewy and the nutrients of the rabbit flash are preserved to the maximum degree by the special technology of parching and high-temperature curing. The flesh has a bright red look and is convenient for food. The invention creates a completely new way of utilizing the rabbit flesh scraps and enjoys a broad market prospect.

The invention discloses mountain pepper and konjac dried bean curd. The mountain pepper and konjac dried bean curd is prepared from the following raw materials in parts by weight: 140 to 150 parts of soybeans, 14 to 16 parts of apples, 7 to 8 parts of konjac powder, 2 to 3 parts of medlar, 1 to 2 parts of longan pulp, 2 to 3 parts of fig, 1 to 2 parts of platycladus orientalis leaves, 2 to 3 parts of hawthorn leaves, 1 to 2 parts of dragons tongue leaf, 1 to 2 parts of chestnut leaves, 1 to 2 parts of cherokee rose fruit, 2 to 3 parts of eucommia, 1 to 2 parts of basil, 1 to 2 parts of verveine, 2 to 3 parts of prepared rehmannia root, and 90 to 100 parts of fresh milk. The nutrition value of the dried bean curd is improved by adding the konjac and the milk into the dried bean curd, and the dried bean curd is chewy; the dried bean curd tastes good by adding enzymatic hydrolysate of the apples, tastes sour and hot by adding seasonings, such as mountain pepper and mature vinegar, and has a unique flavor; the traditional Chinese medicine healthcare components are added, so that the dried bean curd has the effects of reducing blood pressure, dispelling wind, improving eyesight, activating blood circulation to disperse stagnation, tonifying liver and kidney, strengthening spleen, stimulating appetite and relaxing bowels.

The invention discloses barbecue bean curd with a bamboo fragrance. The barbecue bean curd is prepared from the following raw materials in parts by weight: 150-160 parts of soybeans, 18-20 parts of duck, 3-4 parts of bamboo leaves, 1-2 parts of steamed rice dumpling leaves, 2-3 parts of persimmon leaves, 1-2 parts of Chinese chestnut leaves, 1-2 parts of dogbane leaves, 1-2 parts of corn stigma, 2-3 parts of hawthorns, 2-3 parts of gynostemma pentaphylla, 1-2 parts of citron, 2-3 parts of fingered citron, 1-2 parts of astragalus membranaceus, 1-2 parts of cushaw stem and 1-2 parts of cassia twig. The prepared duck sauce is added into the bean curd prepared by using the method disclosed by the invention, so that the mouth feel of the bean curd is improved and the bean curd is chewy; the bean curd is roasted by bamboo carbon, so that the bean curd has the bamboo fragrance; by adding traditional Chinese medicine components, the bean curd has functions of clearing heat and relieving fidgetness, lowering blood pressure and blood fat, invigorating stomach to digest, smoothing qi and relieving liver, improving immunity, causing diuresis and relaxing bowel.

The invention discloses a processing method of aluminum-free wet vermicelli. The method comprises the steps of: (1) raw material batching; (2) gelatinizing; (3) dough kneading and modifier adding: adding soda ash, salt and konjak gum respectively accounting for 0.20%, 2.00% and 1.00% of the total weight of the starch obtained in step (1), mixing added materials with raw material starch and the starch sauce from step (2) uniformly, adding water supplementally till the total amount of the added water up to 70% of the raw material starch by weight, and kneading the dough for about 10min so as tomake the starch ball uniform and soft; (4) extrusion and curing: putting the kneaded dough in a sealing environment for 0.5h, conducting extrusion so as to obtain vermicelli, which is then put into boiling water for curing for 1-2min immediately; (5) staling and cold preservation. The aluminum-free wet vermicelli prepared by the method of the invention has moderate hardness and softness, chewy texture, and smooth mouthfeel. Easy to be unfolded flatly, the vermicelli has smooth texture, good viscoelasticity, unsticky and hard broken cut strips.

The invention discloses a preparation method of textured wheat protein. The preparation method is characterized in that vital gluten, starch, sodium hydroxide and modulators are used as raw materials to be made into the textured wheat protein through modulation, extruding, cutting and drying. After the rehydration, products respectively realize rich fiber type fine thread formation during transverse and vertical tearing and pulling, the appearance and the mouth feeling are similar to those of meat, and the textured wheat protein can be directly eaten through being used as a substitute product of meat.

The invention discloses a freshwater crayfish feed for improving the meat quality. The freshwater crayfish feed is prepared from the following substances in parts by weight: 30 to 40 parts of soybean meal, 10 to 15 parts of corn meal, 8 to 10 parts of tea seed cakes, 6 to 10 parts of bone powder, 8 to 10 parts of mussels meat, 15 to 20 parts of silkworm chrysalis, 3 to 5 parts of smilacina atropurpurea, 4 to 6 parts of vallisneria natans, 2 to 4 parts of potamogeton distinctus, 5 to 8 parts of bentonite, 8 to 10 parts of sugarcane bagasse, 1 to 3 parts of composite vitamin, 1 to 2 parts of amino acid chelate, 3 to 5 parts of a Chinese herbal additive, and 4 to 6 parts of a composite additive. The feed disclosed by the invention is comprehensive and balanced in nutrition; the variety of raw materials is rich, so that the demands of freshwater crayfish in different periods for growth can be met; most of the used raw materials are pure and natural environment-friendly raw materials, and no drugs are retained in the bodies of the freshwater crayfish; the yield can be greatly increased; meanwhile, the freshwater crayfish tastes delicious and is chewy, so that a better breeding benefit is realized.

The invention discloses a plant-based artificial meat pie and a preparation process thereof, and the plant-based artificial meat pie mainly comprises the following raw materials: soybean drawing protein, soybean protein isolate, vegetable oil, water, a vegetable protein source, soy sauce, L-cysteine, Tg enzyme, a food gelling agent, plant-based auxiliary materials, seasonings and a food additive. Raw materials are subjected to wiredrawing protein rehydration, dehydration, shred removal, blending, mixing and stirring, compression molding, enzyme crosslinking, cooking, quick freezing and like, and plant-based artificial meat pie is prepared. The production process is clear, parameters are accurate, the utilization rate of raw materials is high, the taste and color of the prepared plant-based artificial meat pie can well simulate those of a real meat pie, and the plant-based artificial meat pie is rich in dietary fibers and proteins and almost does not contain cholesterol.

The invention discloses a bamboo-scented pressed salted duck and a preparation method thereof. The pressed salted duck is prepared from the following ingredients, by weight: 1000 to 1200 parts of duck, 2 to 3 parts of dahurian angelica roots, 3 to 4 parts of dried old orange peels, 4 to 5 parts of bamboo leaves, 1 to 2 parts of Indocalamus tessellatus leaves, 2 to 3 parts of laurel leaves, 2 to 3 parts of perilla leaves, 1 to 2 parts of Mongolian thyme, 1 to 2 parts of Japanese thistle roots, 2 to 3 parts of lemon grass, 2 to 3 parts of cassia barks, 1 to 2 parts of corn stigmas, 2 to 3 parts of infested bamboo shoots, 1 to 2 parts of calabash, 2 to 3 parts of red cabbages, 4 to 5 parts of mushrooms, 7 to 8 white sesame seeds, and proper amount of osmanthus honey. The preparation method soaks a duck in yellow serofluid, which contains health-care Chinese medicine ingredients, to increase nutritional values of the duck. Mushroom powder, the white sesame seeds and the osmanthus honey are spread inside and outside the duck before the duck is air-dried, and the bamboo leaves are used as a fuel to smoke the duck after the duck is air-dried, so that the duck is substantially improved in taste and flavor. The finished pressed salted duck is nutritious and chewy, with a good color, scent and taste. And the pressed salted duck has the effects of regulating qi and normalizing the middle energizer, nourishing kidney and moistening lung, relieving cough and reducing sputum, clearing heat and relieving restlessness, detoxifying and reducing swelling, promoting diuresis and unblocking bowels, invigorating stomach, and preventing cancer.

The invention discloses a method for preparing a shrimp soft can, which comprises the following steps: soaking frozen shrimps into a citric acid the mass concentration of which is 0.05 to 0.1 percent so as to unfreeze the shrimps, then removing the heads of the shrimps and taking glands out; boiling the shrimps subjected to head and gland removing in boiling water for 1 to 10min at a temperature of 80 to 100 DEG C so as to removing part of water of the shrimps; removing the shells of the shrimps subjected to boiling, then soaking the obtained shrimps in pickling liquid for 10min to 8h at a temperature of 25 to 60 DEG C, wherein the pickling liquid comprises the following compositions in percentage by mass: 20 to 50 percent of granulated sugars, 5 to 20 percent of refined salts and 1 to 10percent of monosodium glutamates; and drying the shrimps subjected to pickling 5 to 30min at a temperature of 70 to 120 DEG C. The preparation method is simple and feasible, the prepared shrimp soft can is a subarid peeled-shrimp soft can, and the shrimp meat is moderate in tightness of organizational structure, and has certain chew resistance; and the method can effectively restrain the browningphenomena of the shrimp meat in the processes of hot-working, drying, dehydration or sterilization, thereby maintaining the original inviting orange red of the shrimp meat.

The invention discloses a preparation method of flavored spiced duck, relating to the field of food processing methods. The preparation method comprises the following steps: slaughtering, scalding, cleaning, curing, precooking, marinating, cooling, vacuum packaging, high-temperature sterilization, cooling, finished product obtaining and checking. The flavored spiced duck prepared by the preparation method has unique flavor, delicate meat quality, rich nutrients, refreshed taste and certain chewing sense.

The invention discloses a preparation method of low-ester pectin. The method comprises the following steps of: smashing fresh orange peel, putting into warm water with the temperature of about 45 DEG C to soak for 30 minutes; removing moisture and mixing pretreated orange peel blocks with water, controlling the pH value to 7.0-11.0; removing ester from the pretreated orange peel blocks under the conditions that pH is controlled to 7.0-11.0, the temperature is controlled to 10-50 DEG C and the time is controlled to 60-120 minutes; spinning to be dry by means of centrifugal separation after the ester is removed, and pouring out an upper-layer cleaning liquid; adding an acid extracting solution into filter residue, filtering by gauze, and carrying out vacuum rotary evaporation on filter liquor to obtain concentrated liquor; and adding absolute ethyl alcohol into the concentrated liquor, precipitating for 1 hour, carrying out suction filtration, and drying at the temperature of 40 DEG C to obtain the low-ester pectin. The low-ester pectin obtained by the preparation method is good in chewing performance. The viscosity of the obtained low-ester pectin is less changed along with the shear force, and is less influenced by the temperature.

The invention relates to a preparation method of pearl powder round, comprising the steps of preparing a konjac sol, preparing a compound protein solution, wet granulating, vacuum sealing and sterilizing at high pressure. The pearl powder round is prepared by carrying out physical blending on cassava starch, konjac glum, waxy corn powder and the compound protein solution, and the prepared powder round is elastic and has high edible safety, high nutritional value and a good health care effect.

The invention provides a hydrolyzed oat milk-containing drink containing oat grains subjected to enzymolysis. The milk drink is good in taste, and the oat grains are chewy and easily suspend. The invention also provides a method for preparing the hydrolyzed oat milk-containing drink. The method comprises the following steps: preparing oat enzymatic hydrolysate, mixing the oat enzymatic hydrolysate with homogenized milk, and sterilizing after mixing.

The embodiment of the invention provides a dried vegetarian meat slice and a processing method thereof. The dried vegetarian meat slice comprises the following raw materials of, in parts by weight, 20-40 parts of vegetarian meat blank, 8-15 parts of soybean isolate protein powder, 8-15 parts of wheat protein powder, 1-5 parts of starch, 0.1-3 part of sodium alginate, 0.5-1.5 parts of monascus red,10-18 parts of vegetable oil, 5-15 parts of seasonings and 20-45 parts of water, the vegetarian meat blank is prepared by uniformly mixing 30-50 parts of soybean protein, 20-40 parts of wheat protein, 5-10 parts of potato starch, 3-5 parts of white granulated sugar, 1-2 parts of salt, 1-2 parts of light soy sauce, 3-5 parts of spice powder and 10-20 parts of water, and carrying out twin-screw extrusion treatment at 80-160 DEG C. According to the embodiment of the dried vegetarian meat slice and the processing method thereof, the dried vegetarian meat slice which has elasticity and chewiness similar to those of meat, is nutritional and delicious is obtained, and the dried vegetarian meat slice conforms to the current high-protein low-fat diet pursuit of people, and has favorable market prospects.

The invention relates to a processing method of an instant bullfrog. The processing method comprises the following steps: unfreezing a frozen bullfrog through steam at low temperature, and removing percolate; adding papain, alkaline lipase and flavourzyme, preparing a pickling liquid from ground pepper, white sugar, soy sauce, cooking wine, mirin, a yeast extract, ethyl maltol and the like, and adding spiced marinade diluent to the pickling liquid to prepare a rolling liquid; adding the bullfrog to the rolling liquid, and rolling the bullfrog in a vacuum environment; blanching the bullfrog in boiling water, rapidly taking out the bullfrog, and flushing the bullfrog for removing impurities on the surface of the bullfrog; drying the bullfrog in a microwave oven which adopts an auxiliary heat pump, and keeping the central temperature of the bullfrog above 70 DEG C and the content of moisture below 50%; and rapidly cooling the bullfrog, packaging the bullfrog in the vacuum environment, sterilizing the bullfrog in a boiling-water bath and carrying out irradiation sterilization. According to the processing method disclosed by the invention, the unfreezing loss of the frozen bullfrog is low; through complex enzyme treatment and rolling by virtue of the rolling liquid, the bullfrog is free of fishy smell and delicate in meat quality, and the original flavor of the bullfrog is reserved through microwave drying by virtue of the heat pump. The process disclosed by the invention is simple and easy to carry out, low in energy consumption and short in duration, and the instant bullfrog is delicious in taste, good in mouthfeel, thick in flavor, chewable, elastic, and high in yield rate.

The invention relates to a production method of a health care moon cake containing purple potato and oat and stuffing. The method includes washing and peeling purple potatoes, mashing the purple potatoes into muddy potatoes after cooking and curing, washing oat grains clean, cooking and curing the oat grains after soaking, and mixing the oat grains into the mashed purple potatoes with even stirring to obtain the purple potato and oat stuffing which can be used independently or mixed with other moon cake stuffing with even stirring. The mixed moon cake stuffing comprises, by weight, 30-90 parts of the purple potato and oat stuffing, 10-80 parts of the other moon cake stuffing and 0-10 parts of white sugar, wherein the purple potato and oat stuffing comprises, by weight, 60-90 parts of purple potato jam and 10-40 parts of oat grains. The other steps are the same with producing processes for the conventional moon cake to obtain the health care moon cake containing the purple potato and the oat. The moon cake is rich in nutrition, anthocyanidin and dietary fibers, and has good health care function.

The invention discloses apple soft sweets and a making method thereof, and belongs to the technical field of food processing. The apple soft sweets disclosed by the invention comprise the following raw materials in parts by weight: 10-30 parts of yoghourt, 0.5-2 parts of konjac gum, 0.5-2 parts of agar, 1-5 parts of aspartame, 5-10 parts of maltose, 10-20 parts of apple flesh juice, 0.5-2 parts of sweet potato starch, 2-5 parts of collagen powder and 10-20 parts of water. The invention further provides the making method of the soft sweets, and the apple soft sweets are made through the following steps: pulping apples to obtain apple flesh juice, mixing the apple flesh juice, a sweet potato starch solution, the konjac gum, the agar, the aspartame, the maltose and the collagen powder to obtain a mixture, drying the mixture and shaping the dried mixture. According to the apple soft sweets and the making method thereof, the apple flesh juice and the yoghourt are used for the soft sweets, so that the yoghourt flavor and the fruit flavor of the soft sweets are improved, the mouth feel of the soft sweets is improved, and nutrient components of the soft sweets are increased; the aspartame and the maltose are used as sweetening agents, so that the sugariness of the soft sweets is reserved, the soft sweets are healthy and safe to eat, and people can feel relieved when eating the soft sweets. The collagen powder is also added, so that the soft sweets timely complement calcic for human bodies. The making method is simple in technology, and convenient to operate, and industrial production is easy to realize.

The invention discloses a preparation method for a corn-fish flesh sausage. The preparation method comprises the following steps: step 1, selection and treatment of raw materials; step 2, rinsing: a step of carrying out rinsing with clear water twice for 10 min, wherein the clear water has a temperature of 3 to 8 DEG C and a pH value of 6.5 and a rinsing water volume is 6 times; step 3, mincing and kneading of fish flesh, wherein the temperature of the fish flesh is maintained to be less than 8 DEG C during mincing, and kneading comprises air kneading, salt kneading and flavoring kneading; step 4, blending: a step of adding sweet niblet into the kneaded fish flesh and carrying out uniform mixing under stirring, wherein the addition amount of the sweet niblet is 8%; step 5, casing filling: a step of filling a casing with a mixture obtained in the previous step, wherein the filled mixture should be appropriately loose; and step 6, steaming and cooking: a step of heating the obtained fish flesh sausage for 20 min with the gelating temperature of the fish flesh sausage controlled to be in a temperature range of 35 to 55 DEG C and then carrying out second-stage heating in boiling water for 30 min. The corn-fish flesh sausage provided by the invention has excellent characteristics of gel strength, hardness, chewiness and the like and good taste, and can substantially increase the added value of high-yield low-value freshwater trash fish and sweet corn.

The invention relates to a fish ball and a preparation method thereof, belonging to the technical field of processing of quick-frozen prepared foods. The fish ball disclosed by the invention comprises the following raw materials in part by weight: 80-100 parts of fish, 5-10 parts of pig fat, 2-3.5 parts of egg white, 1.5-2.2 parts of salt, 1.0-3.0 parts of white granulated sugar, 2.0-2.5 parts of spice, 2.0-3.5 parts of starch, 1.8-2.8 parts of ice water, and 0.5-1.5 parts of DHA (Docosahexaenoic Acid) algae oil. Due to the formula and the mixture ratio of the fish ball disclosed by the invention, people can absorb enough DHA from the fish ball; and all uncontrollable factors are eliminated; therefore, the fish ball is more natural and healthy and has better taste and mouth feel.

The invention relates to a Chinese yam rice and a preparation method thereof. Rice and Chinese yam are adopted as the raw materials to be processed into Chinese yam rice by twin-screw extrusion and tissue reconstruction. The technical key points lie in that the Chinese yam rice comprises, by mass, 5.0-99.9 parts of rice and 0.1-50.0 parts of Chinese yam powder. The preparation method includes: subjecting the raw materials to crushing, sieving, mixing and conditioning, then carrying out extrusion, granulation and drying, and performing packaging to obtain the finished product. The Chinese yam rice prepared by the method not only has rich nutrition and the functions of invigorating spleen and harmonizing stomach, strengthening physical fitness, and enhancing the body immunity, but also has the cooking characteristics of high quality natural rice. The cooked rice has good texture, and the chewiness and viscoelasticity conform to the consumption preferences in rice diet.