100results about How to "Easy to normalize" patented technology

The invention discloses a mung bean chip which is made from the following raw materials in percent by weight: 70-80 percent of mashed potatoes, 15-20 percent of mung bean flour, 4-5 percent of mung bean paste, 4-5 percent of glutinous rice flour, 2-3 percent of red wine, 2-3 percent of cabbage mustard freeze-drying particles, 1-2 percent of kale borecole freeze-drying particles, 1-2 percent of agaricus blazei murill, 0.5-1 percent of five spice powder, 1-2 percent of green onion, 1-2 percent of ginger, 1.0-2 percent of bicarbonate soda, 2-3 percent of salt, 5-10 percent of white sugar, 0.5-1 percent of monosodium glutamate and a proper amount of water. The mung bean chip is made by adopting the steps of: selecting raw materials, preprocessing the raw materials, steaming and boiling, smashing, blending, gelatinizing, twisting, cooling, slicing, drying, frying and packaging. The mung bean chip has the characteristics of novel taste, health and nutrition, convenience for eating and no additive, and also has the advantages of simple process, easiness in mastering of a technology, less investment, high effect taking speed, convenience for generalization, and easiness in realization of standardized, normalized and industrialized production.

The invention discloses a culture medium for culturing dendrobium officinale tissue cultured seedling and a method for preparing the culture medium, and belongs to the technical field of dendrobium officinale planting. The culture medium for culturing the dendrobium officinale tissue cultured seedling comprises the following components: mashed potatoes, applesauce, banana sauce, white sugar, ammonium nitrate, potassium nitrate, potassium dihydrogen phosphate, boric acid, amino acids, vitamins, IBA, GA, 6-BA and pure water. According to the invention, growth hormones IBA, GA and 6-BA are added to the culture medium for culturing dendrobium officinale tissue cultured seedling, so that the roots, buds and leaves can be promoted to grow quickly; and in addition, the culture medium is rational in component match and comprehensive in nutrition, and can shorten the culturing period of the dendrobium officinale and increase the survival rate of the transplanted dendrobium officinale to 98.75%. The method for preparing the culture medium for culturing the dendrobium officinale tissue cultured seedling, provided by the invention can shorten the disinfection time, improve the sterilization effect reliability and the industrialized production efficiency, and reduce the production cost. The method for preparing the culture medium for culturing the dendrobium officinale tissue cultured seedling is simple to operate and liable to realize the industrialized, normalized and standardized production.

The invention relates to a production method for a Chinese chestnut full nutrition powder puffed food. The production method comprises the following steps: taking Chinese chestnut flour and konjak flour as main raw materials; adding other raw materials including corn flour, glutinous rice flour, starch, flour and the like; adding honey, pepper powder, butter, chili powder, curcuma powder, table salt and the like to prepare puffed Chinese chestnut sheets or Chinese chestnut strips with different tastes; carrying out steps of preparing materials, agitating, cooking, rolling, cooling and fermenting, carrying out microwave drying and sterilization, cutting, carrying out low-temperature puffing, seasoning, packaging and the like to prepare a finished product. The Chinese chestnut puffed food prepared by the production method is unique is flavor and novel in taste; the crispy degree is higher than similar foods prepared from fresh Chinese chestnuts; compared with Chinese chestnuts fried with sugar and Chinese chestnut cans, the Chinese chestnut puffed food has the advantages of long preservation period and diversified tastes; compared with similar snack foods made of potatoes or sweet potatoes, the nutritive value is unique and the health-care effect is great; compared with a common oil frying or baking puffing technology, the food safety standards and the high-nutrition requirements of the snack foods are met.

The invention discloses picy chips, which are prepared through the following steps: sorting, raw material pretreatment, slicing, color protection and dehydration, frying, seasoning, packaging and the like; the seasoning formula is prepared through the following raw materials according to weight percentage: 50 to 60 percent of pepper powder, 3 to 5 percent of salt, 10 to 20 percent of white sugar,3 to 5 percent of gourmet powder, 3 to 5 percent of yeast extractive, 1 to 3 percent of disodium ribonucleotides, 10 to 15 percent of maltodextrin, 0.5 to 0.8 percent of chrysanthemum powder, 5 to 10percent of xylitol, 0.2 to 0.4 percent of orange peel powder, 1 to 2 percent of turmeric yellow powder, 2 to 3 percent of atractylis ovata powder, 2 to 4 percent of hawthorn powder, 1 to 2 percent ofsalvia miltiorrhiza powder, 0.5 to 1 percent of cortex moutan powder and 1 to 2 percent of agaricus blazei murrill powder; the chips prepared by the invention have novel taste, are healthy and nutrient and are convenient to eat; the technology of the invention is simple and easy to master, requires less invest, has high efficiency, and is convenient for generalization and easy for realizing standardization, normalization and industrial production.

The invention discloses a lyceum chinense-green tea beverage and a method for preparing the lyceum chinense-green tea beverage by using lyceum chinense, green tea fresh leaves, etc. The preparation processes comprise smashing, deactivating enzyme, lixiviating, mixing, sterilizing and filling. The raw materials of the lyceum chinense and the green tea fresh leaves have wide source. The method is simple, easy to operate, low in cost, convenient for general popularization, and easy to realize standardized, normalized and industrialized production. The prepared lyceum chinense-green tea beverage has green color, rich nutrition and good mouthfeel, can fully play phamaceutical value of the raw materials such as isatis root and the like, and is a bran-new nutritional and health-care beverage.

The invention discloses a method for mounting a deep sea underwater heavy facility by using buoyancy blocks and a hoisting and guiding dual-use cable, and belongs to the technical field of sea engineering. The method uses the buoyancy blocks to carry and mitigate underground weight, so single-cable hoisting of the underwater facility with the weight far exceeding rated pulling force is realized, and requirements of the lifting ability of a major hanger and the compensation ability of a heave compensator are greatly reduced; and a recycling guiding cable, that is the hoisting and guiding dual-use cable, is constructed by using a hoisting cable to gradually recover the buoyancy blocks used in the construction process, so requirements of a too large separate buoyancy block on the release operating force and the resistance of the recovering guiding cable are avoided. The method subversively breaks the upper limit of present deep sea installation weight, is of great significance to construct underwater large facilities, and solves the installation problem of the deep sea underwater heavy facilities.

The invention discloses a broadleaf holly leaf yoghourt which is prepared from the raw materials consisting of fresh milk, broadleaf holly leaves, hawk tea, perilla leaves, lactobacillus, gelatin, peach leaves, fructo-oligosaccharide, isomaltose oligosaccharide and water through steps like preparation of broadleaf holly leaf juice, sterilization, blending and inoculated fermentation. In the broadleaf holly leaf yoghourt provided by the invention, the blending ratio of the fresh milk and the broadleaf holly leaves is proper; the broadleaf holly leaves participate in fermentation of the yoghourt; pure tea fragrance, rich milk flavor and fine and smooth taste are obtained; broadleaf holly leaf fragrance and yoghourt flavor well fuse together, so the broadleaf holly leaf yoghourt can be easily accepted by people; long-term intake of the broadleaf holly leaf yoghourt is beneficial for human health and can improve human immunity.

The invention discloses a novel Asparagus cochinchinensis culture medium. The novel Asparagus cochinchinensis culture medium comprises the following raw materials: fruit juice, potassium salt, phosphorus salt, nitrogen salt, calcium salt, magnesium salt, iodine salt, boron salt, molybdenum salt, zinc salt, manganese salt, copper salt, iron salt, vitamin, amino acid, 3-indolebutyric acid, gibberellin, 6-benzyladenine, naphthylacetic acid, kinetin, a conditioner, a cosolvent, a dispersing agent, a compatilizer, a stabilizer, an antibacterial agent and water. The quality of Asparagus cochinchinensis seedlings subjected to tissue culture with the novel Asparagus cochinchinensis culture medium is good, the survival rate is high, and the content of asparagine as an effective constituent is high.

The invention discloses a Herba Dendrobii tissue cultured seedling medium and a preparation method thereof. The Herba Dendrobii tissue cultured seedling medium comprises the following raw materials: watermelon juice, malic acid, o-benzoic sulfimide, tea polyphenols, sylvite, microcosmic salt, nitrogen salt, calcium salt, magnesium salt, iodine salt, boron salt, molybdenum salt, zinc salt, manganese salt, copper salt, molysite, vitamin, amino acid, indolebutyric acid, gibberellin, 6-benzyl adenine, naphthylacetic acid, kinetin, asparagine, a conditioner, a cosolvent, a dispersant, a compatilizer, a stabilizer, an antibacterial agent and water. Seedlings obtained by tissue culturing of Herba Dendrobii by the Herba Dendrobii tissue cultured seedling medium are good in quality and high in survival rate, and contents of alkaloid, polysaccharide and amino acid can be increased effectively.

The invention discloses a method for making beef-taste potato chips. The method includes the steps that 50-80 parts by weight of potatoes and 20-30 parts by weight of sweet potatoes are cleaned, peeled and smashed; the processed potatoes and the processed sweet potatoes are smashed to be in 30-50 meshes, and pulp is made; beef powder is added into the pulp; the processed pulp is boiled for 10-15 min at the temperature of 80-90 DEG C; the processed pulp is dried and prepared into tablets through a roller, wherein the heating temperature is controlled to range from 120 DEG C to 170 DEG C in the drying process, and the rotating speed of the roller ranges from 4 turns per minute to 6 turns per minute; potato chips are deeply fried for 1-3 min at the temperature of 120-130 DEG C and drained off; the potato chips spread to be cool are deeply fried for 5-20 s at the temperature of 150-180 DEG C and drained off; centrifugal oil removing is carried out; baking is carried out for the first time; cold storage is carried out for the first time; baking is carried out for the second time; cold storage is carried out for the second time. The original-taste potato chips made with the method are unique in taste, healthy, nutrient, convenient to eat, simple in technology, small in investment, high in benefit earning speed, convenient to widely popularize and beneficial for achieving standardization, normalization and industrialization production, and the technology is easy to master.

The invention discloses a tomato-flavored potato chip making method. The tomato-flavored potato chip making method includes the steps that 50-80 parts of by weight of potatoes and 20-30 parts by weight of sweet potatoes are cleaned, peeled and smashed; the processed potatoes and sweet potatoes are smashed into 30-50 meshes of powder to be made into slurry; the tomato slurry is added; the processed slurry is boiled for 10-15 minutes, wherein the temperature is 80-90 DEG C; the processed slurry is subjected to drum drying to make chips, wherein the heating temperature is controlled to be 120-170 DEG C in the drying process, the drum rotation speed is controlled to be 4-6 revolutions per minute; the potato chips are deeply fried at the temperature of 120-130 DEG C for 1-3 minutes and are drained off; the potato chips cooled in a spread mode are deeply fried at the temperature of 150-180 DEG C for 5-20 seconds and are drained off; centrifugal oil removal is performed; first-time baking is performed; first-time cold storage is performed; second-time baking is performed; second-time cold storage is performed. The original-taste potato chips made by means of the tomato-flavored potato chip making method is unique in taste, healthy, nutritional, convenient to use, simple in process, technically easy to master, small in investment, quick in effect and convenient to popularize and generalize, and standardized, normalized and industrialized production are easy to achieve.

The invention discloses a preparation method for a carbonic acid rose vinegar beverage. The preparation method comprises the following steps: (1) treatment of rose flowers; (2) preparation of vinegar extract; (3) flavoring; (4) toning; (5) filtering; (6) sterilization; (7) introduction of carbon dioxide; and (8) filling: a step of filling bottles with the carbonic acid rose vinegar beverage prepared in the step (7) and sealing the bottles. The invention has the following advantages: the prepared carbonic acid rose vinegar beverage inherits the advantages of edible vinegar in preventing excessive accumulation of fat, softening blood vessels, reducing the content of cholesterol in blood and maintaining acid-base equilibrium in the internal environment of the human body; moreover, the prepared carbonic acid rose vinegar beverage also inherits the advantages of rose in freeing the channels, invigorating blood circulation, maintaining beauty, resisting oxidation, cancers and inflammations, reducing blood fat, losing weight, improving eyesight and the like; and the preparation method for the carbonic acid rose vinegar beverage is simple in process, easy to operate, short in production period and low in cost, enables the storage time of the beverage to be long and can easily realize industrial and standardized production.

The invention discloses chicken taste rice crust, which is prepared from the following raw materials: glutinous rice, fragrant rice, glutinous sorghum, fruit wine, kelp soup, salad oil and nutritional condiment; a preparation method of the chicken taste rice crust comprises the following steps of (1) preparing the nutritional condiment; (2) cleaning the glutinous rice, the fragrant rice and the glutinous sorghum, mixing, adding the fruit wine, the kelp soup and a right amount of water to cook until rice grains are formed, and taking out for air drying, thus obtaining the standby rice grains; (3) mixing the standby rice grains with the nutritional condiment, evenly stirring, putting into a mould to compress a mixture into a slice shape, pouring the right amount of salad oil, then putting into an oven for baking, and taking out the baked rice crust until the rice crust is cooked and fragrant. The chicken taste rice crust prepared by the invention has the advantages that the rice crust is crispy and delicious, unique in flavor and rich in nutritive value, and the production efficiency is greatly improved; the process is simple, the technique is easily grasped, the investment is less, the effect is quick, the standardized, normalized and industrialized production is easily achieved, and popularization and application are convenient.

The present invention discloses heat clearing and toxin relieving yogurt and belongs to the field of food processing. The yogurt comprises the following raw materials: cassia seeds, coix seeds, chrysanthemums, fresh milk and granulated sugar. The yoghurt is prepared by the steps of extracting, centrifuging, homogenizing, sterilizing, fermenting and packaging. The yogurt is easily obtained in raw material sources, concise in preparation method, and a new yoghurt product having heat clearing and toxin relieving efficacies and nutritional ingredients.

The invention relates to crispy crucian meat cakes and a production method thereof. The crispy crucian meat cakes are prepared from raw materials as follows: crucian meat paste, cake flour, fish oil, olive oil, rice wine, trotter soup, table salt, nutritional seasonings and galangal powder. The production method of the crispy crucian meat cakes comprises steps as follows: (1) preparing the crucian meat paste; (2) preparing the nutritional seasonings; (3) mixing all the raw materials and kneading the mixture into dough; (4) cutting the dough and baking the cut dough into finished products. The crucian meat paste is taken as the raw material of the crispy cakes, nutritional seasonings such as pine nut powder, collagen powder, buckwheat powder and the like are added, the cakes are produced by mixing and baking crispy and soft flour, the cakes are crispy, fragrant and delicious, have aftertaste and have rich nutritional values, the loss of nutritional ingredients is avoided to the greatest extent, and the healthy and nutritional modern food production concept is conformed. The technology is simple and standard production is easy to implement.

The invention discloses a hawthorn-flavored crispy rice. The hawthorn-flavored crispy rice comprises the following raw materials: crystal rice, yellow rice, millet, medicinal liquor, pork chop soup, palm oil, and nutrition flavoring. A preparation method comprises the following steps: 1) preparing the nutrition flavoring; 2) washing the crystal rice, yellow rice and millet, mixing the materials, adding the medicinal liquor, the pork chop soup and a proper amount of water for boiling the granulated rice, taking the rice out and drying to obtain the standby granulated rice; and 3) mixing the standby granulated rice and the nutrition flavoring and uniformly stirring a mixture, introducing the mixture in a die and pressing into a sheet state, spraying a proper amount of palm oil, then putting the material in a baking oven for baking, and taking the crispy rice out after the crispy rice is baked. The hawthorn-flavored crispy rice has the advantages of delicious and crisp taste, unique local flavor, and abundant nutritive value, and the production efficiency is greatly increased; and the method has the advantages of simple process, easy grasp of the process, less investment, fast effectiveness, easy realization of standardization, standardization and industrialized production, and convenient popularization and application.

The invention relates to red date flavored flaky pastries and a making method thereof. The red date flavored flaky pastries are made from red date pulp, low-gluten flour, duck fat, sunflower seed oil, rice wine, pig's feet soup, nutritional seasonings and mustard powder. The making method includes the following steps that 1, the red date pulp is made; 2, the nutritional seasonings are made; 3, the raw materials are mixed and kneaded into dough; 4, the dough is divided for forming and is baked to obtain finished products. According to the red date flavored flaky pastries, the red date pulp serves as flaky pastry raw materials, coconut powder, sea cucumber peptide, radix codonopsis powder and other nutritional seasonings are added and mixed and baked with the crisp and soft dough, the flaky pastries are crisp, fragrant and tasty and have an aftertaste and high nutritional value, nutrition ingredient loss is avoided to the most degree, and the flaky pastries comply with a healthy and nutritional modern food production concept. The making method is simple in process, and standardized production is easy to achieve.

The invention discloses a red date flavor potato chip and a preparation method thereof. The red date flavor potato chip comprises the following raw materials by weight part: mashed potato, corn flour, semen coicis flour, spirulina flour and seasoner. The preparation method comprises the following steps: (1) adding mashed potato, corn flour, semen coicis flour and spirulina flour into water, uniformly mixing and preparing into a mass, adopting a mold for crushing into slices, putting into a steam box, and airing after cooking, thereby acquiring a potato chip blank; (2) frying the potato chip blank acquired in the step (1) for 5-10 seconds under oil temperature at 120-130 DEG C, thereby acquiring the fried potato chip; (3) centrifugally de-oiling the fried potato chip acquired in the step (2), uniformly scattering the seasoner onto the surface of the potato chip and performing vacuum packaging, thereby acquiring the red date flavor potato chip. The red date powder is added into the product provided by the invention, so that the nutritional value and tasty flavor of the potato chip are added; the technique is simple; the technique is easy to master; the investment is less; the red date flavor potato chip can quickly become effective; the preparation method is convenient to popularize.

The invention discloses an asparagus cochinchinensis tissue culture seedling culture medium capable of improving asparagine. The culture medium comprises the following raw materials: water juice, potassium salt, phosphorus salt, nitrogen salt, calcium salt, magnesium salt, iodized salt, boron salt, molybdenum salt, zinc salt, manganese salt, copper salt, iron salt, vitamin, amino acid, indolebutyric acid, gibberellin, 6-benzyl adenine, naphthylacetic acid, an agonist, a conditioner, a cosolvent, a dispersing agent, a compatilizer, a stabilizer, an antibacterial agent and water. The quality of seedlings obtained by the asparagus cochinchinensis tissue culture seedling culture medium is good, the survival rate is high and the effective component asparagines is high.

The invention discloses sleeping promoting and nerve calming yoghourt and a preparation method thereof and belongs to the field of food processing. The yoghourt is prepared from seeds of wild jujubes, polygala roots, radix phiopogonis, fresh milk and granulated sugar. The yoghourt is prepared through the steps of extraction, centrifugation, homogenizing, sterilization, fermentation and packaging. The raw materials of the yoghourt are easy to obtain, the preparation method is simple, and the yoghourt is a novel yoghourt product with sleeping promoting and nerve calming functions and nutritional ingredients.

The invention discloses a yogurt for clearing away heat and toxic materials and a preparation method thereof, and belongs to the field of food processing. The yogurt is prepared from semen cassiae, coix seeds, honeysuckles, lotus seeds, fresh milk and granulated sugar. The yogurt is prepared through the steps of extracting, centrifuging, homogenizing, sterilizing, fermenting and packaging. The raw materials of the yogurt are easy to obtain, the preparation method is simple, and the yogurt is a nutrient-containing novel yogurt product with a function of clearing away heat and toxic materials.

The invention discloses grapefruit-flavored potato chips and a preparation method thereof. The grapefruit-flavored potato chips are prepared from mashed potatoes, sorghum flour, adlay seed powder, spirulina powder and seasonings according to weight parts. The preparation method include the following steps of firstly, evenly mixing mashed potatoes, sorghum flour, adlay seed powder, spirulina powder and water to prepare balls, pressing the balls into thin slices through molds, putting the thin slices into a steamer to be steamed, and conducting air-drying to obtain semi-finished potato chip products; secondly, deeply frying the semi-finished potato chip products obtained in the first step in oil at 120-130 DEG C for 5-10 s to obtain fried potato chips; thirdly, centrifugally deoiling the fried potato chips obtained in the second step, evenly scattering the seasonings on the surfaces of the potato ships, and conducting vacuum packaging to obtain the grapefruit-flavored potato chips. Lamb meal is added to the products, and the nutritional value, taste and flavor of the potato chips are improved; the potato chips are simple in process, little in investment, rapid in effect and convenient to wide popularize, and the technology is easy to master.

The invention discloses a solid beverage capable of calming nerves and helping sleep, and a preparation method thereof. The solid beverage capable of calming nerves and helping sleep is composed of, by mass, 5 to 15 parts of spine date seed powder, 3 to 10 parts of Chinese magnoliavine fruit powder, 10 to 30 parts of white granulated sugar, 40 to 70 parts of dextrin, 0.1 to 0.3 part of monoglyceride, 0.1 to 0.3 part of sucrose ester, and 0.1 to 0.5 part of xanthan gum. The solid beverage is abundant in nutrients, and novel in mouthfeel, is delicious, is capable of relieving symptoms such as insomnia and dreamful sleep, dysphoria, and palpitation and severe palpitation, and is a novel solid beverage capable of improving sleep. The preparation process of the preparation method is simple and reasonable; the effective ingredients of spine date seed and Chinese magnoliavine fruit are maintained as far as possible; operation is simple, and is convenient to control; popularization is convenient to realize; standardization industrialized production is convenient to realize; and product quality stability is ensured.

The invention discloses potato chips with lemon taste and a making method of the potato chips. The potato chips comprise the following raw materials in parts by weight: potato paste, flour, black rice flour, spirulina powder and seasoning. The making method comprises the following steps: (1) adding water into the potato paste, the flour, the black rice flour and the spirulina powder, uniformly mixing, making block mass, pressing into thin pieces by using a mold, putting into a steamer, and after the block mass is well cooked, drying in air so as to obtain potato chip blanks; (2) frying the potato chip blanks obtained in the step (1) for 5-10 seconds in oil of 120-130 DEG C so as to obtain fried potato chips; (3) performing centrifugal deoiling on the fried potato chips obtained in the step (2), uniformly scattering the seasoning on the surfaces of the potato chips, and performing vacuum packaging, thereby obtaining the potato chips with the lemon taste. Due to addition of lentinus edodes powder, the nutrition values of the potato chips disclosed by the invention are increased, the taste and the flavor of the potato chips are improved, and the potato chips are simple in process, easy in technique handling, small in investment, rapid in effect taking and convenient to popularize.

The invention discloses a black pinenut kernel chip. The black pinenut kernel chip is prepared from the following raw materials: black pinenut kernel, smashed potatoes, polished round-grained rice flour, edible salt, stevioside, water, lucid ganoderma, chamomile, oenothera biennis, pomegranate leaf, fructus crataegi and lotus flower meal. A preparation method specifically comprises the following steps of (1) preparing the black pinenut kernel meal; (2) preparing a nutritional liquid; (3) preparing a nutritional flavoring sauce; (4) preparing a semi-finished chip; (5) preparing an oil-fried chip; (6) centrifuging to deoil the oil-fried chip, applying the nutritional flavoring sauce, and packaging in vacuum, so as to obtain the finished product. The black pinenut kernel chip has the advantages that the nutritional ingredients of potato self are furthest maintained; by adding the black pinenut kernel and other coarse cereals, and using the lucid ganoderma with higher nutritional value, the lotus flower powder and the like as raw materials, the nutritional ingredients in the chip are greatly increased, the prepared chip has sweet and delicious taste, and a certain health-care function is realized.

The invention relates to crispy beef cakes and a production method thereof. The crispy beef cakes are prepared from raw materials as follows: minced beef, low-gluten flour, lard, camellia oil, rice wine, silky fowl soup, nutritional seasonings and galangal powder. The production method of the crispy beef cakes comprises steps as follows: (1) preparing the minced beef; (2) preparing the nutritional seasonings; (3) mixing all the raw materials and kneading the mixture into dough; (4) cutting the dough and baking the cut dough to form finished products. The minced beef is taken as the raw material of the crispy cakes, nutritional seasonings such as wolfberry powder, protein powder, ginkgo powder and the like are added, the cakes are produced by baking crispy and soft flour, the cakes are crispy, fragrant and delicious, have aftertaste and have rich nutritional values, the loss of nutritional ingredients is avoided to the greatest extent, and the healthy and nutritional modern food production concept is met. The technology is simple and standard production is easy to implement.

The invention provides a lotus flower crisp pastry and a preparation method thereof. The preparation method of the lotus flower crisp pastry comprises the following steps: 1) pretreatment: dissolving potassium sorbate and sodium dehydroacetate with boiled water, uniformly dissolving to prepare a preservative, and preparing a first mixture for later use; 2) fully stirring and dissolving maltose, edible salt and boiled water to prepare a second mixture for later use; (3) uniformly mixing cream and clear water, adding the first mixture and the second mixture, and uniformly stirring to prepare a third mixture for later use; (4) uniformly mixing high gluten flour and white sugar powder to prepare a fourth mixture, and sieving for later use; and (5) beating water-oil crust, namely adding special edible lard oil into a stirring pot, sequentially adding the fourth mixture and the third mixture, slowly and uniformly mixing and stirring for 1-2 minutes, adjusting to a high speed, and stirring for 20-25 minutes until the tenderness is formed.

The invention relates to durian-flavored short bread and a making method thereof. The durian-flavored short bread is made from the following raw materials: durian juice, low-gluten flour, fish oil, sesame oil, fruit wine, chicken soup, nutritive seasonings and a purple garlic sauce. The making method comprises the following steps: (1) preparing the durian juice; (2) preparing the nutritive seasonings; (3) mixing all the raw materials, and performing kneading so as to obtain dough; and (4) cutting the dough, performing shaping, and performing baking so as to obtain finished products. According to the durian-flavored short bread disclosed by the invention, the durian juice is used as a raw material of the short bread, besides, the nutritive seasonings of pine nut powder, collagen powder, hemp seed powder and the like are added, and the durian-flavored short bread is made by mixing the durian juice with the nutritive seasonings and crisp and soft flour materials, and performing baking; and the durian-flavored short bread is crisp, fragrant and delicious, enables people to have long aftertaste, is rich in nutrient value, avoids the running off of nutritive components to the maximum extent, and conforms to a production idea of healthy and nutritive modern foods. The durian-flavored short bread disclosed by the invention is simple in technology, and standardized production is easy to realize.

The invention discloses a rambutan-green tea beverage and a preparation method thereof. Every 200mL of the rambutan-green tea beverage is prepared from the following materials by weight: 20g-30g of fresh rambutan juice, 20g-25g of fresh green tea leaves, 5g-10g of honey, 1g-5g of sorbic acid, 1g-5g of citric acid, 1g-5g of auricularia auricular polysaccharides and the balance of water. The rambutan-green tea beverage disclosed by the invention is good in mouthfeel; and the preparation method is simple and easy to operate, low in cost, convenient for popularization, and easy for realizing standardized, normalized and industrial production.

The present invention discloses annona squamosa fruit potato chips. The potato chips comprise the following raw materials: annona squamosa fruits, mashed potatoes, broad bean powder, black pine nut kernel powder, edible salt, glucose, water, saussurea involucrata, roselle, wedelia chinensis, stevia rebaudiana leaves, garcinia cambogia fruit peel and lotus flower powder. A used preparation method comprises the following specific steps: (1) annona squamosa fruit slurry juice is prepared; (2) a nutrient solution is prepared; (3) nutritional seasoning sauce is prepared; (4) potato chip bases are prepared; (5) oil-fried potato chips are prepared; and (6) the oil-fried potato chips are centrifugally de-oiled, the nutritional seasoning sauce is applied on the potato chips, and the potato chips are vacuum packaged to obtain the finished products. The preparation method maximally retains the nutritional components of the potatoes themselves. By adding the annona squamosa fruits, black pine nut kernels and other vegetables, fruits and coarse grains, the annona squamosa fruit potato chips are also prepared from the raw materials of the saussurea involucrata, lotus flower powder, etc. with high nutritional values, which greatly enriches the nutritional ingredients of the potato chips. The prepared potato chips are fragrant and delicious in tastes and have certain health-care effects.