47results about How to "Has a sweet flavor" patented technology

The present invention discloses a carrot and potato cake production method and belongs to the field of food processing. The carrot and potato cake is characterized by being prepared from 5 kg of mashed carrots, 12 kg of mashed potatoes, 1 kg of mashed purple Chinese yams, 200 g of refined salt, 35 g of monosodium glutamate, 120 g of rose sauce, 300 g of malt starch, 240 g of radix puerariae powder, and 80 g of corn dextrin. The processing processes are as follows: raw material selecting, washing, peeling, slicing, rinsing, cooking, crushing, pre-dehydrating, material blending, forming, paste applying and powder spraying, oil-frying, cooling, quick-freezing, packaging and freezing. The beneficial effects are as follows: the carrot and potato cake is crisp in taste, is sweet, fragrant and palatable, is rich in flavor, and has a unique sweet and fragrant flavor of potatoes. The carrot and potato cake is very high in nutritional value and rich in protein, vitamins and other nutrients, is conducive to food digestion and absorption of human body, enhances the human body immune function, has efficacies of strengthening spleen and harmonizing stomach, benefiting qi and regulating middle energizer, expelling toxins and beautifying features, lowering pressure and resisting aging, is a green and nutritional food which is suitable for people at all ages and is economical and affordable, can be stored for a long time, is easy for carrying, and can be used as travelling solid food and convenience meal.

The present invention discloses a mango ice cream production method, belonging to the field of food processing. The mango ice cream is characterized by using the following recipe: whole milk powder 180 grams, sweet condensed milk 50 grams, cream 70 grams, sucrose 55 grams, eggs 30 g, sodium alginate 8 g, glycerol monostearate 1 g, mango pulp 500 g, honey 75 grams, and an appropriate amount of water. The production processes are as follows: raw materials pretreating, mixing, colloid milling, sterilizing, cooling, aging, congealing, filling, packaging, hardening, and inspecting, thereby obtaining the finished products. The beneficial effects are as follows: the mango ice cream is in orange color, is fragrant and mellow in fruity taste, is sour, sweet, cooling and tasty, contains a few ice crystals, and has a unique fragrant and sweet flavor of mangoes. The mango ice cream is rich in nutrients, vitamin C and minerals, is conductive for beautifying features and keeping young, has efficacies of sterilizing and preventing against cancers, also has therapeutic effects of preventing arteriosclerosis and hypertension, and is simple in consumption, and is easy to operate.

The invention discloses a processing method of cabbage preserved with honey, and belongs to the field of food processing. The processing method is characterized by comprising the following technological processes sequentially: selecting materials, removing impurities, cleaning, cutting, blanching, sugaring, cooling and packaging. The processing method has the beneficial effects that the cabbage preserved with the honey is crisp and refreshing, delicate in taste, crisp and tender in texture, reserves the unique fresh and sweet flavor of cabbages, and is rich in nutrition; the cabbage preserved with the honey, is rich in vitamin C and carotene, and is conducive to the boosting of the immunity of a body and the promotion of the metabolism of the body; the cabbage preserved with the honey has functions of building body, softening blood vessels, delaying aging as well as preventing and resisting cancers, and is a pure natural green food which is nutritive and healthy.

The invention discloses a processing technology of banana nutrition cookies, and belongs to the field of food processing. The invention is characterized in that the processing technology of selecting materials, peeling, bar cutting, precooking, seasoning, sizing, dying, packaging and finishing. The processing technology of banana nutrition cookies is crispy, crunchy, and delicious and is with sweet flavor of banana and jujube. The processing technology of banana nutrition cookies is high in nutritive value, rich in a variety of nutrients, and helpful to clean up stomach, and promotes human's metabolism. The processing technology of banana nutrition cookies has functions of clearing heat and moistening lung, quenching thirst and detoxicating, maintaining body and keeping young, and reducing blood pressure. The processing technology of banana nutrition cookies is a nutritious green health food and is suitable for people of all ages.

The invention discloses a processing method of low-sugar Chinese chestnut preserved fruit, belonging to the field of food processing. The processing method is characterized by comprising the process flows of shelling, pre-cooking, rinsing, enzyme treatment, soaking in sugar, drying, and packaging to obtain a finished product. The product is brown, has agreeable sweetness, is crispy and tough in taste, and has the fragrant and sweet flavor of Chinese chestnuts. The product is delicious in taste and rich in nutrients, is beneficial to improving human body immunity, has special treatment effects on preventing osteoporosis and arthralgia and myalgia, has the efficacies of delaying senescence, prolonging life and preventing cancer, and is convenient to eat and simple to operate, thus being green food delicious in taste and rich in nutrients.

The invention discloses a health morchella honey dew processing method, and belongs to the field of beverage processing. The processing method is characterized in that the processing technology flow comprises the following steps: adopting morchella, cleaning, precooking, beating, squeezing juice, blending, homogenizing, degassing, sterilizing, filling, capping and inspecting. The processing method has the benefit that the product is clear, sweet and delicious in taste and agreeable in sweetness, has particular flavor of morchella, is unique in flavor and rich in nutrition, has efficacies of benefiting intestines and stomach, helping digestion, reducing blood sugar, reinforcing kidney to strengthen yang and tonifying brain to refresh spirit, can improve the body immune function, and is a delicious, healthy, nature and pure health product; the processing method is simple in operation and easy in implementation.

The invention discloses a processing technology for a quick-cooking flavor potato, which belongs to the field of food processing. The processing technology is characterized by comprising the following processing procedures: raw material selection; peeling; pelletizing; steaming; traying; drying; and preparation of a finished product. The invention has the following beneficial effects: the flavor potato is prepared from potato through peeling, pelletizing, steaming and drying, is in a light-yellow semi-transparent granular form and has sweet taste and fragrant and sweet flavor unique to potato; the quick-cooking flavor potato has a high nutritional value, is rich in a plurality of nutrients like protein and vitamins, facilitates digestion and absorption of food, enhances the immunity of the human body and has spleen-reinforcing, stomach-harmonizing, qi-benefiting, middle energizer-regulating, toxin expelling, beauty-maintaining, blood pressure-reducing and anti-aging effects; and the quick-cooking flavor potato is an economical green nutritional foodstuff suitable to people of all ages, can be stored for a long time and is convenient to carry and applicable as solid food for travelling and convenient meal.

The invention discloses a production method for canned plums, and belongs to the field of food processing. The production method is characterized by using processing technology processes of selecting raw materials, processing the raw materials, eliminating bitter of the raw materials and keeping the crisp performance of the raw materials, using thermokalite for scalding skins of the raw materials, rinsing the raw materials, removing the skins of the raw materials, dyeing the raw materials, cleaning the raw materials, trimming the raw materials, canning the raw materials, exhausting, sealing cans, sterilizing, and cooling to obtain finished products. The production method has the beneficial effects that the canned plums present pale yellow and are subtransparent, the canned plums have the special sweet flavor of the plums, the canned plums contribute to removing heat from the liver and promoting diuresis, the canned plums have an obvious effect on treating ascites due to cirrhosis, the canned plums can also promote digestion, relieve a cough and eliminate phlegm, the canned plums are simple to eat, and the operation is convenient.

The invention discloses a processing method for preserved low-sugar gingko, and belongs to the field of food processing. The processing method is characterized in that the processing technological process including shelling, pre-boiling, rinsing, enzyme treatment, sugar soaking, drying, packaging and finished product obtaining is adopted. The processing method has the advantages that the product is pale brown, has agreeable sweetness, is crispy in taste, has tenacity and has the unique fragrance and sweet flavor of gingko. The product is delicious, tasty, rich in nutrition, beneficial to food digestion and absorption for human bodies, and has the effects of nourishing yin and keeping young. The processing method is easy to operate and implement, and the preserved low-sugar gingko is green food which is delicious, tasty and rich in nutrition.

The invention discloses a method for preparing a black fungus-walnut kernel beverage, and belongs to the field of beverage processing. The method is characterized by comprising the following three steps: I, walnut taking, washing, drying, soaking/boiling, pulping, filtering, and obtaining of walnut pulp; II, black fungus taking, soaking for washing, pelleting, heat extraction, filtering, leaching solution taking, and obtaining of black fungus particles; III, mixing of the walnut pulp and the black fungus particles, homogenizing, bottling, sterilizing, cooling and obtaining of finished products. The method has the benefits that the product is cool; the black fungus particles are moderate in size, and taste exquisite and smooth; the beverage has the delicate fragrance of the black fungus and fragrant and sweet flavor of walnuts, is appropriate in sweetness, not only is rich in nutrition, has the efficacies of supplementing qi, activating blood circulation, cooling blood, moistening, nourishing blood and retaining youthful looks due to stomach and intestine clearing function of relatively high adsorption power of vegetable gum contained by the beverage, but also can be used for preventing diseases such as thrombi, and is convenient to take, nutritional and healthy.