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50results about How to "Improve edible value" patented technology
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Fresh flower moon cake
The invention discloses a fresh flower moon cake which is characterized in that a pedal layer is adhered on a surface of a moon cake skin. Due to adoption of the fresh flower moon cake, a brand new breakthrough is created in the taste and appearance of the moon cake.
Owner:安徽采蝶轩蛋糕集团有限公司
Making method of fermented chilli sauce
The invention discloses a making method of fermented chilli sauce. The preparation method includes the following steps that firstly, fruit paste is prepared; secondly, the fruit paste is subjected to enzymolysis so that an enzymatic hydrolysis solution can be prepared; thirdly, cane sugar is added into the enzymatic hydrolysis solution, the concentration of cage sugar is made to be 0.5-0.7 g / mL, by weight, 20-30 parts of water is immediately added after placement lasts for 15-25 min, uniform stirring is performed, filtering is performed, and filter liquor is prepared; fourthly, by weight, 3-5 parts of agar is added into the filter liquor, heating and boiling are performed for 5-10 min after the mixture is placed for 2-3 h at room temperature, then temperature is lowered to 42-45 DEG C, then by weight, 5-10 parts of salt is added and is uniformly stirred, and an agar solution is prepared; fifthly, by weight, 60-80 parts of fresh chillies are smashed, temperature is raised to 42-45 DEG C, then the ager solution is added and uniformly stirred, and a mixture is obtained; sixthly, at room temperature, after the mixture is solidified, the mixed is placed in a fermentation tank and naturally fermented for 10-15 days at 25-30 DEG C. The chilli sauce made through the method is uniform in taste, low in content of nitrite and fresh in taste.
Owner:青岛和旺食品有限公司
Seedling culture method for strawberry seeds
InactiveCN106385863ARich in nutrientsIncrease the amount of material accumulationSeed and root treatmentCultivating equipmentsFragariaDisease
The invention discloses a seedling culture method for strawberry seeds, and belongs to the field of strawberry planting. The method particularly includes the following steps: (1) preparation of seeds; (2) preparation of a seed soaking liquid; (3) seed modification treatment; (4) seed sowing; and (5) management after sowing. The germination rate of the treated seeds is stabilized at more than or equal to 96%, 15 days later after sowing, the seedling emergence rate of more than or equal to 92% can be reached, and cultured seedlings have the advantages of strong disease resistance, excellent nutrient absorption performance, and uniform and vigorous growth vigor, and show unique absorption capacity on iron elements; finally cultured strawberry has high iron content and good edible value.
Owner:HUOSHAN XINYUAN ECOLOGICAL AGRI CO LTD
Special fertilizer for planting of high-quality broccoli
InactiveCN105949007ARich in nutrientsPromote growth and developmentMagnesium fertilisersAnimal corpse fertilisersEcological environmentManganese
The invention discloses a special fertilizer for planting of high-quality broccoli. The special fertilizer is prepared from the following materials: celery leaves, radish peels, fern roots, fungi residues, cow manure, chicken manure, radix patriniae heterophylla, mint leaves, rhizoma atractylodis, turtle shells, modified corncobs, urea, boric acid, fulvic acid potassium, sodium selenite, ammonium phosphate, ammonium chloride, ferrous sulfate, magnesium sulfate, manganese sulfate, sodium molybdate and zinc molybdate. All compositions of the fertilizer cooperate with one another and have a synergistic effect, so that rich and reasonable nutrient substances are provided for the growth of the broccoli, and the ecological environment of soil is improved and protected; meanwhile, common wastes are efficiently reutilized; finally, the yield of the finally-cultivated broccoli is improved by above 30 percent, the content of flavonoids in the cultivated broccoli is improved by 70-80 percent, the content of iron and magnesium elements is improved by 20-25 percent, and the content of iodine and zinc elements is improved by 15-20 percent, therefore, the special fertilizer has a good edible value.
Owner:固镇县华丰蔬菜专业合作社
Flower mooncake
Owner:董剑
Multistage-controlled-release probiotics microecological preparation composite feed for Silurus meridionalis and preparation method thereof
InactiveCN102919542AImprove conversion ratePromote growthBacteria material medical ingredientsDigestive systemJuvenile fishSilurus meridionalis
The invention discloses multistage-controlled-release probiotics microecological preparation composite feed for Silurus meridionalis, which comprises lactobacillus acidophilus, lactobacillus plantarum and streptococcus faecalis which are cultured in large scale by culture mediums; and the multistage-controlled-release probiotics microecological preparation composite feed for Silurus meridionalis is prepared by the low-temperature spray drying technology and the technology for preparing microcapsules by carbon dioxide ice freezing and vacuum drying technology. Experimental results show that the composite feed can notably promote growth of fishes such as Silurus meridionalis; and after raising juvenile fish for 45 days, compared with a control group, the quantity of the Silurus meridionalis is increased by 12.4%, the protein efficiency is improved by 32.5% and the incidence rate is reduced by 30-40%.
Owner:XIHUA UNIV
Chitosan tofu and preparation method thereof
InactiveCN106260086AGreat tasteExtended shelf lifeCheese manufactureFood scienceFood processingInfluence factor
The invention belongs to the technical field of food processing and manufacture and particularly relates to chitosan tofu and a preparation method thereof. The chitosan tofu provided by the invention is prepared through the steps of soaking soybeans, pulping, adding chitosan, squatting and squeezing. The chitosan tofu and the preparation method thereof provided by the invention have the benefits that by optimizing the soybean milk concentration, the chitosan adding quantity, the squatting temperature, the squatting time and other influence factors in the chitosan tofu, the best chitosan tofu preparation process is obtained; related detection results show that the prepared chitosan tofu is better in mouth feeling and longer in preservation period and has a better edible value.
Owner:ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
Botanical pesticide special for tomatoes
InactiveCN106070196AEasy to useExtended shelf lifeBiocidePlant growth regulatorsLycopeneDecomposition
The invention discloses a botanical pesticide special for tomatoes. The botanical pesticide is prepared from Chinese brake herb, fructus mume, milkvetch roots, tobacco leaves, folium isatidis, pomegranate seeds, flos rhododendri mollis, herb of sweetclover-like milkvetch, herba portulacae, modified attapulgite and modified diatomite. A traditional Chinese medicine extracting solution is compounded with the modified diatomite and attapulgite to be prepared into the finished pesticide product, all ingredients interact, a good curative effect on common early blight, late blight, powdery mildew, brown patch, blight, a root-knot nematode disease and the like of the tomatoes is achieved, the cure rate is up to 97% or above, relapse is not prone to occurrence, disease resistance cannot be caused, the stability of the pesticide is good, the beneficial ingredients are not prone to decomposition, the quality guarantee period can be prolonged to about three times, after the pesticide is applied, the growth characteristic of tomato plants is better improved, the content of lycopene in all the tomatoes is increased by 40% to 45%, the content of iodine and zinc elements is increased by 10%-20%, and good edibleness is achieved.
Owner:固镇县华丰蔬菜专业合作社
Special fertilizer capable of improving yield and quality of tomatoes
InactiveCN106116921APromote growth and developmentIncrease profitAnimal corpse fertilisersAlkali orthophosphate fertiliserEcological environmentLycopene
The invention discloses special fertilizer capable of improving the yield and the quality of tomatoes. The fertilizer is prepared from substances as follows: kelp residues, spinach residues, fungus residues, rabbit manure, leaves of Melia azedarach, Chinese arborvitae twigs and leaves, milkvetch roots, shrimp shells, modified corncobs, urea, boric acid, potassium fulvate, sodium selenite, ammonium phosphate, ammonium chloride, ferric sulfate, manganese sulfate and zinc molybdate. All components of the fertilizer cooperate with one another and have the synergistic effect, rich and reasonable nutritional substances are provided for growth of the tomatoes, the ecological environment of soil is improved and protected, meanwhile, common waste is efficiently reused, the yield of the finally bred tomatoes is increased by 35% or more, the thickness of stems of the tomatoes is increased by 15%-18%, the damping-off occurrence rate is reduced by about 60%, the content of lycopene of the bred tomatoes is increased by 40%-45%, the content of iodine and zinc elements is increased by 10%-20%, and the tomatoes have high edible value.
Owner:固镇县华丰蔬菜专业合作社
Production method of oat tea
InactiveCN104431172AStrong fragranceFragrance lasts for a long timeTea substituesDiabetes mellitusDietary fiber
The invention discloses a production method of oat tea. The oat tea is prepared by adopting a production process of washing, removing pappus, airing, frying, granulating and peeling off. The pappus is removed by rolling, oat is stirred and fried and the rightly-fried oat is prepared into particles with the sizes being 0.8mm-1.2mm; and the peels are removed to obtain the oat tea which has the relatively strong aroma, long aroma retention time and relatively good taste, and the nutritional ingredients are not easy to lose. The oat tea is very convenient to use and the production method is simple; the nutritional ingredients in the oat are sufficiently released when the oat tea is brewed with boiled water, the nutritional value is increased, and the edible value and the medical value are also obviously improved; beta-glucan in the oat can be used for slowing down the increasing of the content of glucose in blood, so that obesity, diabetes mellitus and cardiovascular diseases are prevented and controlled; and rich dietary fibers in the oat have the effect of clearing intestinal tract garbage.
Owner:盘州市金植园中药材种植农民专业合作社 +1
Egg sweet wine and manufacturing method thereof
InactiveCN104328011AEnhance the effect of non-specific immunityAnti agingAlcoholic beverage preparationSugarGreen tea
The invention discloses an egg sweet wine and a manufacturing method thereof, relating to the field of food processing. The egg sweet wine is prepared from 1200 parts of glutinous rice, 6-12 parts of distillery yeast, 20 parts of egg, 5 parts of Chinese wolfberry, 2000 parts of tea and 50 parts of brown sugar. The manufacturing method comprises the following steps: boiling green tea, scented tea and spring water for later use, cooking glutinous rice, airing, adding distillery yeast, fermenting to obtain fermented glutinous rice, cooking an egg, boiling the tea and fermented glutinous rice, adding the egg, Chinese wolfberry and brown sugar, boiling and cooling. The egg sweet wine has favorable dietary value and medicinal value, is simple to manufacture and can implement mass production.
Owner:侯荣山
Method for making fermented type chilli sauce
InactiveCN108669519AShorten fermentation timeReduce productionFood ingredient as mouthfeel improving agentNon enzymaticAgar
The invention provides a method for making fermented type chilli sauce. The method comprises the following steps: a, preparing pure bacterium fermentation liquor; b, preparing fruit pulp; c, performing enzymolysis on the fruit pulp to obtain an enzymolysis liquid; d, preparing filtrate from the enzymolysis liquid; e, preparing agar liquid from the filtrate; f, crushing fresh red chillies by usinga crushing machine, heating to 30-35 DEG C, further putting the agar liquid and the pure bacterium fermentation liquor into chilli pieces, and uniformly stirring to obtain a mixture; g, at a room temperature, after the mixture is cured, putting the mixture into a fermentation tank, and fermenting for 6-7 days at 30-35 DEG C. By adopting the method, the chilli sauce fermentation time can be shortened, and the amount of nitrite can be effectively reduced; meanwhile, the chilli sauce has a very high eating value, and is capable of blocking formation routes of the nitrite; due to adoption of an anti-softening agent, a chilli sauce hardening effect can be improved; non-enzymatic browning can be alleviated while a function of protecting the color of the chilli sauce is performed.
Owner:QIANNAN NORMAL UNIV FOR NATTIES +1
Wild vegetable-containing noodles and preparation process thereof
InactiveCN106360332ACool tasteImprove food valueFood ingredient as mouthfeel improving agentRadix bupleuriArtemisia annua
The invention belongs to the technical field of food processing, and particularly discloses wild vegetable-containing noodles and a preparation process thereof. The wild vegetable-containing noodles comprise the following raw materials in parts by mass: 50-70 kg of flour, 6-8 kg of artemisia annua, 1-2 kg of radix bupleuri, 1-3 kg of dandelion, 1-3 kg of hydrocotyle sibthorpioides, 1-1.5 kg of tea leaf, 1-2 kg of plantain, 7-15 kg of water, 0.5-1 kg of edible salt and 1-2 kg of native egg. The invention further discloses a preparation process of the wild vegetable-containing noodles. The wild vegetable-containing noodles are simple in process, low in production cost and very rich in nutrition, and have high edibleness and a good market prospect.
Owner:杨恩芬
Processing technique of pineapple jam with unique flavor
ActiveCN107183633AImprove nutritional qualityImprove food qualityFood scienceFood flavorPre treatment
The invention discloses a processing technique of pineapple jam with unique flavor and belongs to the technical field of food processing. The processing technique includes following steps: (1), cleaning and pretreating raw materials; (2), processing pulp; (3), preparing finished product jam. The finished product jam prepared by the technique is tender overall, has good sand grain chewiness, unique flavor and high edible value, and a special flavor product is added for the pineapple jam.
Owner:上海兢资商务咨询事务所
Preparation method and product of hairy crab paste in durian flavor
InactiveCN105559028ASimple methodEasy to operateYeast food ingredientsFood ingredient functionsFlavorSlurry
The invention discloses a preparation method and a product of hairy crab paste in the durian flavor and belongs to the field of food processing and preparation. The method includes the following operation steps that firstly, flavoring pulp in the durian flavor is prepared; secondly, the flavoring pulp in the durian flavor is fermented; thirdly, hairy crab meat paste is prepared; fourthly, compounding, salting and fermentation are conducted; fifthly, filling and sterilization are conducted. The method is simple and easy to operate, hair crabs serve as main raw materials, a rich flavor and taste are provided for the product through compounding and fermentation, the product is rich in nutrient and attractive in color, a new direction of crab paste products is developed, and market popularization value is good.
Owner:叶芳
Sour, sweet and refreshing green plum jam
The invention discloses a sour, sweet and refreshing green plum jam prepared from the following raw materials in parts by weight: 70-80 parts of green plum, 20-24 parts of raisins, 20-30 parts of seaweed, 6-7 parts of caraway, 3-4 parts of Baijiu, 40-50 parts of carrot, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and a proper amount of water. The sour, sweet and refreshing green plum jam has the advantages of strong fragrance, moderate consistency, uniform and delicate tissues, and good edible value, and is sweet, sour and delicious.
Owner:HEFEI DUXIANG FOODS CO LTD
Planting method of improving nutritional value of paddy rice
InactiveCN106577069AImprove germination ratePromote germinationCalcareous fertilisersSuperphosphatesCalcium contentSeed treatment
The invention discloses a planting method of improving nutritional values of paddy rice, and belongs to the plantation field. The method concretely includes the following steps: (1) seed treatment; (2) seed sowing; (3) lifting of seedlings and transplanting; (4) field management; (5) and timely harvesting. According to the method, the seed germination rate is high, cultivated seedlings grow vigorously, the nutrition absorption and conversion capability is high, and nutrients demands are ensured through subsequent reasonable application of water and fertilizers. Cultivated rice is rich in nutrition content, is increased about 35% in lysine content, is increased about 50% in vitamin B1 content, is increased about 80% in calcium content, and is obviously improved in edible value to ease the problem of nutrition loss when people eat the rice.
Owner:颍上县锡安山水稻种植专业合作社
Fertilizer for improving quality of watermelons
InactiveCN107698348AEasy to useImprove edible valueMagnesium fertilisersAnimal corpse fertilisersLivestock manureDisodium Edetate
The invention discloses a fertilizer for improving the quality of watermelons. The fertilizer contains the following components: fermented soybean meal, cottonseed cakes, corn cobs, sweet potato stalks, rapeseed oil, melon seed shell, livestock manure, animal visceral leftovers, bacterial cellulose, disodium edetate, urea, potassium dihydrogen phosphate, dihydrogen phosphate ammonium, potassium fulvate, magnesium sulfate, zinc sulfate, copper sulfate and medical stone powder. By specially combining and matching the components of the fertilizer, the final prepared fertilizer has good use performance and can meet the growth rhythm of the watermelons, the contents of beneficial nutrients in the watermelons can be effectively improved, the eating value of the watermelons is increased, and meanwhile, the yield of the watermelons is guaranteed; and the fertilizer has very high market competitiveness and popularization and application values.
Owner:蚌埠市徽吉星农业科技农民专业合作社
Chickpea flavored vermicelli capable of beautifying skin and reducing blood fat and preparation method thereof
InactiveCN108244613AAvoid depositionAvoid formingNatural extract food ingredientsFood ingredient functionsBone formationCurative effect
The invention discloses chickpea flavored vermicelli capable of beautifying skin and reducing blood fat and a preparation method thereof. The chickpea flavored vermicelli is prepared from 80-100 partsby weight of chickpeas, 20-40 parts by weight of banana starch, 60-80 parts by weight of corn starch, 2-3 parts by weight of table salt, 2-4 parts by weight of sword-bean shells, 3-5 parts by weightof licorice roots, 10-15 parts by weight of carrots and 8-12 parts by weight of additives, wherein the additives comprise konjac mannan, sodium hyaluronate and pulullan in mass ratio of 1:(0.5-0.8):(0.15-0.3). The chickpea flavored vermicelli capable of beautifying skin and reducing blood fat contains rich nutrients, can delay cell senescence of women, has obvious curative effects of maintaining elasticity of skin, beautifying skin, enlarging breasts, reducing bone lose, promoting bone formation, reducing blood fat, relieving climacteric syndromes of women and the like, and has high dietary value and health-care value.
Owner:高连英
Cultivation method of improving yield of broccoli
InactiveCN107032903AGrow fastPromote absorptionBioloigcal waste fertilisersSewage/sludge fertilisersEcological environmentInsect pest
The invention discloses a cultivation method of improving the yield of broccoli. The cultivation method comprises the following steps of: selecting and loosening soil, digging a hole in well-drained sandy soil at intervals of 100-120cm, putting rotten wood residues in each hole, covering the holes with a layer of sackcloth, then tamping the holes with original sandy soil, drenching the sandy soil with water, applying broccoli base fertilizer after the soil is naturally dried in the sun, and shallowly ploughing to cause the broccoli base fertilizer to enter soil; and sowing broccoli seeds into the obtained soil, and uniformly spraying an insect pest resisting spray solution once during the growing period of broccoli ball-flowers till the broccoli ball-flowers are mature to obtain broccoli. The cultivation method of improving the yield of broccoli has the beneficial effects that rich and reasonable nutrient substances are provided for the growth of broccoli; the ecological environments of soil are also improved and protected; and meanwhile, common waste is effectively reutilized, and the yield of broccoli is improved.
Owner:安徽云中生态农业开发股份有限公司
Preparation method of pig trotters with soybeans with health-care function
InactiveCN106901202AGuaranteed nutritional valueFull of nutritionClimate change adaptationFood ingredient as flavour affecting agentFlavorAnimal science
The invention discloses a preparation method of pig trotters with soybeans with a health-care function and belongs to the technical field of food processing. The preparation method comprises the following steps of: (1) pre-treating the pig trotters; (2) pickling the pig trotters; (3) steaming the pig trotters; (4) preparing brine; (5) marinating the pig trotters; (6) marinating the soybeans; and (7) mixing and packaging the pig trotters and soybeans. The pig trotters with the soybeans, prepared by the preparation method, have the characteristics of being rich in nutrition, fragrant and chewy in meat, moderate in degree of saltiness and unique in flavor, and also can accelerate regeneration of leukocytes, improve the functions of organs such as the spleen and improve the human immunity. The pig trotters with the soybeans are high in edible health-care value, are suitable for people of all ages, and have very strong market competitiveness.
Owner:ANHUI YINBAIYI FOOD
Selenium-enriched ganoderan and preparation method thereof
ActiveCN103301180AImprove actual functionsImprove immunityNervous disorderDigestive systemCancer cellPollen
The invention discloses selenium-enriched ganoderan and a preparation method thereof. The raw material of the polysaccharide liquid comprises the following components in parts by weight: selenium-enriched lucid ganoderma, cordyceps militaris, pollen pini, pigeonpea and ginseng, wherein the use level of selenium-enriched lucid ganoderma is greater than sum of those of cordyceps militaris, pollen pini, pigeonpea and ginseng. According to the invention, the principle of compatibility of the raw materials in a nutritional liquid is adequately considered by means of officinal characteristics of the materials, and the pointed components mutually complement, cooperate with each other and match and add with each other, so that the ganoderan disclosed by the invention has better anti-cancer effect, protects liver and detoxifies, enhances the cardiac function and prevents neurasthenia compared with those of independent lucid ganoderma, and the anti-cancer effect is remarkably enhanced. The ganoderan has the anti-aging effect, enhances the immunity and strengthens the absorption effect of vitamins. The ganoderan disclosed by the invention exerts the function of inhibiting generation of cancer cells by enhancing the immunity of human body, being directly effected to and killing cancer cells, and intercepting blood supply of tumor areas and differentiating cancer cells while eliminates the acceleration of ginseng to cancer cells.
Owner:GUIPING PRODIVITY PROMOTION CENT
Nutritional healthcare noodle and preparation method thereof
The invention relates to a nutritional healthcare noodle, particularly to a nutritional healthcare noodle made of animal and plant materials and a preparation method of the nutritional healthcare noodle. The raw materials comprise common flour, Rhizoma Atractylodis and seashell, wherein the weight ratio of the common flour to the Rhizoma Atractylodis to the seashell is 100:(6-12):(6-12). The invention further provides the preparation method of the nutritional noodle. The noodle provided by the invention is rich in nutrients and good in taste and color.
Owner:宋谋友
Omega 3-enriched noodles and preparation process thereof
InactiveCN107821957ACool tasteHeat-clearing and detoxifyingFood ingredient functionsArtemisia carvifoliaRadix bupleuri
The invention discloses omega 3-enriched noodles and a preparation process thereof. The omega 3-enriched noodles are composed of, by mass, 50-70 parts of flour, 3-6 parts of flaxseed powder, 6-8 partsof artemisia carvifolia, 1-2 parts of radix bupleuri, 1-3 parts of dandelion, 1-2 parts of herba plantaginis, 7-15 parts of water, 0.5-1 part of edible salt and 1-2 parts of native egg. The preparation process includes following steps: preparing materials; calendering; slicing; drying; cutting off; packaging to obtain finished products. The omega 3-enriched noodles are simple to process, low in production cost and quite high in nutritional value and have great edible value and market prospect.
Owner:陈立均
Pure seafood balls and preparation method thereof
The invention relates to the technical field of food production and processing and discloses a pure seafood ball and a preparation method thereof. The invention develops a healthy and nutritious pure seafood ball which takes pure seafood meat as a main raw material, takes lard and egg white as auxiliary materials and takes ginger juice, fistular onion juice and the like as condiments based on the idea of healthy diet under the condition that food additives are completely avoided. The selected seafood meat has coarse muscle fibers, is insufficient in viscidity and low in economic value, due to process treatment, the mouthfeel and the taste of the seafood ball are improved, and the edible and economic values of the seafood are increased. According to continuous exploratory experiments of an inventor, formula parameters of the pure seafood ball are accurately optimized, and the pure seafood ball is processed by a simple and stable process and is bright in color, tender in mouthfeel and sufficient in elasticity. Meanwhile, the original flavor and the nutrition of the product raw materials are remained to the greatest degree, eating requirements of different crowds at all age grades can be met, and the pure seafood ball has good popularization and market values.
Owner:LINGNAN NORMAL UNIV
Passion fruit jam and preparation method thereof
InactiveCN110613112AImprove nutrient absorption structureSweet and sour tasteFood homogenisationNatural extract food ingredientsBody weightPassion fruit
The invention discloses a passion fruit jam and a preparation method thereof. The passion fruit jam is prepared from the following raw materials in parts by weight: 20-30 parts of passion fruit; 20-30parts of mango fruit; 10-15 parts of fresh raspberry fruit; 10-20 parts of high-purity fructose syrup; and 7-9 parts of xylitol. The passion fruit jam is formed by scientifically combining passion fruit, mango fruit and fresh raspberry fruit, is convenient to eat, contains various vitamins required by human bodies, and has effects of resisting bacteria and diminishing inflammation, reducing bloodpressure and blood sugar, lubricating the intestinal tracts, stimulating bowel movements, maintaining beauty and keeping young, controlling body weight, enhancing immunity and the like.
Owner:吴国珍
Pot culture method for persimmons
InactiveCN102668832BImprove colonization survival rateShort seedling periodHorticulture methodsPlant protectionLateral rootTree shaped
Owner:HENAN UNIV OF SCI & TECH
Method for extracting medicinal and edible substance from dictyoptera
InactiveCN1331481CImprove use valueImprove edible valueNervous disorderAnthropod material medical ingredientsRefluxAlcohol
Owner:严少宏
Fresh flower moon cake
The invention discloses a fresh flower moon cake which is characterized in that a pedal layer is adhered on a surface of a moon cake skin. Due to adoption of the fresh flower moon cake, a brand new breakthrough is created in the taste and appearance of the moon cake.
Owner:安徽采蝶轩蛋糕集团有限公司
Rose fermented bean curd and preparation method thereof
PendingCN114009685AReduce cholesterolHas beauty effectFood ingredient functionsSalt contentEconomic benefits
The invention discloses rose fermented bean curd and a preparation method thereof. The rose fermented bean curd comprises the following raw materials in parts by weight: 120-160 parts of roses, 50-60 parts of chrysanthemums, 15-25 parts of rapeseed oil, 20-30 parts of salt, 3-5 parts of Chinese prickly ash and 5-15 parts of chilies. The rose fermented bean curd disclosed by the invention has an effect of reducing cholesterol of a body, can increase collagen, has a beautifying effect and is long in storage time. The rose fermented bean curd is scientific and reasonable in raw material formula and is blended according to a reasonable proportion, effective components of different raw materials are fully fused and complemented, the rose fermented bean curd has relatively high economic benefits, social benefits and popularization values, has an effect of reducing cholesterol of a body, can increase collagen, has a beautifying effect, and is long in storage time and convenient to eat. The rose fermented bean curd is low in salt content, yellow, glossy and bright, has rose fragrance, reduces cholesterol, is suitable for people with hypertension to eat, and greatly improves the single taste of the existing fermented bean curd.
Owner:云南牟定彝乡妹生物科技股份有限公司
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