32results about How to "Improve spicy taste" patented technology

The invention relates to the technical field of food processing, in particular to spicy chilli oil and a preparation method thereof. The spicy chilli oil is prepared from the following raw materials in parts by weight: 70 to 90 parts of vegetable oil, 5 to 10 parts of chilli, 5 to 10 parts of Sichuan pepper, 1 to 2 parts of shallot, 1 to 2 parts of ginger, 0.1 to 0.5 part of myrcia, 0.3 to 0.8 part of fructus amomi, 0.5 to 1 part of star anise, 0.1 to 0.5 part of cinnamon, 0.3 to 0.8 part of amomum tsao-ko, 0.3 to 0.8 part of cumin, 0.1 to 0.5 part of fennel, 0.1 to 0.5 part of kaempferiae, 0.1 to 0.5 part of pepper, 0.1 to 0.5 part of radix angelica sinensis, 0.1 to 0.5 part of pericarpium citri reticulatae, 0.1 to 0.5 part of clove and 0.05 to 0.15 part of radix angelicae. Under the synergistic effect of the raw materials for preparing the chilli oil, the chilli oil has full and durable fragrance, and spicy and fresh mouthfeel. Under combination of the limited oil temperature and the raw material adding sequence in the preparation method provided by the invention, the fragrance and the moutfeel of the chilli oil are further improved.

The invention provides a crayfish paste and a method for stewing the crayfish paste. The crayfish paste is obtained by stewing a crayfish meat ball by using spice powder, shallot, scallop, curry powder, lentinus edodes, shrimp meat and tea. According to the crayfish paste, on one hand, the self earthy taste of the crayfish meat ball is eliminated; on the other hand, the fresh and sweet taste and spicy and hot taste of the crayfish meat ball are increased. The crayfish paste provided by the invention can be kept uncorroded for a long time under the condition that a preservative agent is not used, thereby preventing the adverse effect of the preservative agent on the taste of the crayfish paste.

The invention provides a puerarin health care medical wine, comprising 12 to 15 percent of a liquid extraction with a weight proportion of puerarin: ophiopogon: Plantain at 4: 1: 1, and an alcohol content of 38%-40%. The invention is prepared by the steps that: according to the proportion, puerarin: ophiopogon: Plantain and edible alcohol of 80% are added into a reaction vessel to reflux for 3 hours, filtered and condensed and the liquid extraction is obtained; a basal wine of the medical wine can be prepared by adding a white wine of a concentration at 60 to 65 percent to the liquid extraction, and the finish product can be prepared after the basal wine is added with water and mixed, flavored and filtered. The invention adopts a complex formula of puerarin, ophiopogon and Plantain, and the extracting means of the liquid extraction in medicine manufacturing technique, thereby effectively making use of the medical components of puerarin, ophiopogon and Plantain, increasing the blood flux of mice cardiac muscles in different extends, expanding normal and convulsive cardiac and brain vasculars, improving the metabolism normal and ischemic cardiac muscles. As plantain has certain urinative function, can discharge more water for dog and rabbit, and increase the discharge of urea, uric acid and sodium chloride, thereby relieve the symptom of overdrinking. Furthermore, the mixture of white wine and the liquid extraction of the three traditional Chinese medicines can obviously improve the spice taste, which is soft and mellow and enhances the grade of the wine.

The invention provides eucommia ulmoides solid health-care tea. The eucommia ulmoides solid health-care tea comprises the following raw materials in parts by weight: 25-35 parts of eucommia ulmoides leaves, 15-25 parts of eucommia ulmoides male flowers, 5-15 parts of gynostemma pentaphyllum, 5-15 parts of cyclocarya paliurus, 5-15 parts of polygonatum odoratum, 5-15 parts of radix salvia miltiorrhiza and 5-15 parts of radix astragali. The health-care tea has the efficacy of reducing blood pressure, reducing blood lipid, reducing blood sugar, coordinating intestines and the stomach, promoting diuresis, easing constipation and reducing weight.

The invention discloses a method for accelerating ageing of vinegar by cooperation of ultrasonic waves and a pulsed magnet field, and belongs to the technique of artificial ageing of vinegar. New-brewed vinegar is stored in a container and sealed by using a film after 0.55-0.65% of ethyl alcohol is added, the vinegar liquid temperature is maintained to be at 30-40 DEG C, the ultrasonic waves are applied with the frequency being 20-28kHz and the power density being 40-60W / 100mL for 30-50 minutes, the pulsed magnet field is applied to treat the vinegar liquid after being subjected to ultrasonicwave treatment, the magnet field intensity is 2-4T, and the pulse frequency is 10-20. Compared with traditional natural ageing, the ageing time is sharply shortened, the storage space is narrowed, operation is easy, the efficiency is high, and the ageing effect is outstanding.

The invention relates to the technical field of nutritional food and specifically relates to spicy truffle paste. The spicy truffle paste is prepared from the following raw materials in parts by weight: 1 to 3 parts of truffle, 40 to 50 parts of mushroom, 20 to 30 parts of vegetable oil, 2 to 3 parts of sugar, 10 to 12 parts of seasoner and 14 to 16 parts of chili oil; optimally, the spicy trufflepaste is prepared from 2 parts of truffle, 46 parts of mushroom, 23 parts of vegetable oil, 2.8 parts of sugar, 10.4 parts of seasoner and 15.8 parts of chili oil. The invention further discloses a method for making the spicy truffle paste. The method comprises the steps of pretreating raw materials, heating the mushroom, frying sugar color, making spicy mushroom paste and making spicy truffle paste. The truffle is added after other food materials are heated and fire is turned off. The spicy truffle paste prepared by the preparation method disclosed by the invention has a durable flavor and rich nutrients and is nutritional food for people of all ages.

The present invention provides a manufacture method of oil termitornyces albuminosus. The manufacture method comprises the following steps: edible oil is poured into a pot, the edible oil is heated in high heat, seasoning materials of spices and onions are put into the pot to be fried, and when the seasoning materials disperse an onion flavor, the seasoning materials of the spices and onions are taken out; the termitornyces albuminosus is put into the pot, the termitornyces albuminosus is oil-fried using low heat, edible salt is sprayed, and the termitornyces albuminosus is taken out for a standby application when the termitornyces albuminosus is oil-fried to present a golden color; one part of oil in the pot is spooned out for a standby application and another part of the oil is left in the pot; spices are sprayed on the pot, the spices are stir-fried using low heat until the spices disperse a flavor, and the spices are taken out; the oil-fried termitornyces albuminosus is put into the pot, then edible salt, pepper, honey, dried scallops, marine small shrimps, perilla seeds, Xuanwei hams and chicken powder are added, the termitornyces albuminosus is stir-fried evenly, the stir-fried termitornyces albuminosus is taken out from the pot to be loaded into a dish, the termitornyces albuminosus is cooled, the spooned out prepared oil is poured into the dish, and the termitornyces albuminosus is soaked into oil to obtain finished products of the oil termitornyces albuminosus. Beneficial effects are as follows: the delicious taste of the termitornyces albuminosus is preserved, so that the oil termitornyces albuminosus can enhance appetite; and the oil termitornyces albuminosus is rich in nutrients, can reach the efficacies of beautifying features and nourishing skin and improving immunity, is long in shelf life and does not contain any preservatives.

The present invention discloses a pine needle flavored longevity promoting and oxidation preventing bionic ginger candy which is characterized in that the bionic ginger candy comprises the following components in parts by weight: fucose oligosaccharide, stevioside, pine needle extract, fresh ginger, whey protein powder, defatted milk powder, milk, modified aloe vera gel, refine salt, deodorized garlic paste, white vinegar, locust bean gum, sodium gluconate, sodium carboxymethyl cellulose, chitosan ionic liquid, amylase, and a right amount of high-pressure liquid carbon dioxide. The fresh ginger candy is prepared by combining fucose oligosaccharide functional low sugar, stevioside high intensity sweetener, gingers, pine needle extract and defatted milk powder, is mellow and pure in taste, rich in nutrition and unique in taste, and has a slight ginger fragrance, milk fragrance and pine fragrance. During the preparation, the chitosan ionic liquid and aloe vera gel are used to embed and treat ginger active extract to improve the spicy taste of gingers, which effectively retains the active ingredient in the gingers. Moreover, by artificial use of puffed ginger crude fibers, the preparation of bionic ginger candy slice is achieved.

The invention discloses flavor oil-fried chili, and belongs to the field of seasoning foods. The flavor oil-fried chili comprises the following raw materials in parts by weight: 4-6 parts of dried chili, 3-6 parts of tofu dregs, 4-6 parts of edible oil, 0.05-0.1 part of edible salt, 0.05-0.1 part of aginomoto, 1-2 parts of mashed garlic, 1-2 parts of bruised ginger and 1-2 parts of Chinese prickly ash. Tofu dregs are added into the oil-fried chili, dried chili are boiled and pounded, the tofu dregs are heated and dehydrated, the chili and the tofu dregs are mixed and fired with oil, and on the basis of the raw material matching, and with the combination of a making process provided by the invention, when the obtained oil-fried chili are used as a seasoning, the edible oil can be promoted to flow out due to loosened gaps among the tofu dregs in a dried material part of the oil-fried chili, then the amount of the edible oil brought into a food is reduced, and the situation that people feel greasy if a lot of the food is taken can be avoided. Meanwhile, the tofu dregs adsorb the color, the fragrance and the taste of the chili, then the fragrant and spicy taste of the food can be enhanced by the tofu dregs instead of the chili, and the food can be spicy and fragrant without greasiness.

The invention provides a production process for spicy and hot dried bean curds, and relates to the technical field of food processing. The production process comprises the following steps: producing white bodies; immersing soybeans and peeling off; washing and grinding the soybeans into soybean milk; curdling by using bittern with the ratio of being one tenth of the weight of the soybeans; then preparing into small squeezed white bodies with the sizes of four square centimeters and the thickness of three to four millimeters; and adding cinnamon, anise, ligusticum chuanxiong hort, syzygium aromaticum, peppers, fennel, angelica dahurica benth and chili slices into a pot and boiling. The production process for the spicy and hot dried bean curds has the beneficial effects that the spicy and hot taste is increased so that the dried bean curds are multi-flavor; the spicy and hot dried bean curds are unique in taste, have good color, cluster and taste, and are adaptive to the taste requirements of modern people.

The invention discloses a composition for wind-cold type of common cold and a preparation method of the composition, and belongs to functional foods. The composition for wind-cold type of common coldcomprises the following raw materials of purple perilla, platycodon roots, onions, radix puerariae, fermented soybeans, orange peel, corn stigma and Chinese prickly ash; and the composition for wind-cold type of common cold is prepared through the steps of preparing materials, performing decoction or crushing, preparing the composition and the like. According to the composition, lithocarpus pachylepis, fragile blueberry fruits, and roots and stems of curcuma caesia are used as strengthening systems, so that the treatment effect of the composition for wind-cold type of common cold is increased,and the mouth feel is improved.

The invention discloses acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy with a function of preventing hepatic fibrosis. The acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy comprises, by weight, fresh rhizoma zingiberis recens, lactulose, protamine, ginkgo leaf superfine powder, schisandrin, schizandin, mangiferin, fructus mori extract, black rice extract, 16-18 parts of whey protein powder and 10-12 parts of acetic ester starch. The acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy has the advantages that the schisandrin, the schizandin, the mangiferin, the black rice extract and selenium yeast are matched with rhizoma zingiberis recens slices for preparing low-sugar rhizoma zingiberis recens blanks, accordingly, the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy is excellent in anti-hepatic fibrosis activity, and hepatic fibrosis symptoms can be improved; the rhizoma zingiberis recens slices are subjected to soaking treatment by the aid of color protection solution, accordingly, colors can be protected, and pungent taste can be improved; the color protection solution is added into film liquid mainly with the whey protein powder after the rhizoma zingiberis recens slicers are soaked in the color protection solution, and accordingly nutritional components in the rhizoma zingiberis recens can be reused; nutrition in the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy can be enriched owing to film-coated and multilayer sandwich structures, effects of the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy can be strengthened, and taste of the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy can be improved.

A health-care garlic can and its production method, the can is prepared from sugar, vinegar, and salt to soak dried and fresh garlic for 80-90 days in refined vinegar garlic and white vinegar extract containing chrysanthemum, honeysuckle, licorice, and tangerine peel medicines, and white sugar and It is composed of the prepared juice of white vinegar or mature vinegar and refined table salt. The preparation method is to soak the soaked sweet and sour garlic in the original brewing juice at 90-100°C for 1-2 minutes, then put it into a clean can bottle, and inject 75-78°C chrysanthemum, honeysuckle, licorice, The white vinegar extraction juice of tangerine peel, and the prepared juice of white sugar, vinegar and salt are covered and suffocated for 15 minutes to sterilize, then cooled by strong wind, and sealed and packaged. The garlic has the functions of killing insects and sterilizing bacteria, clearing away heat and detoxifying, strengthening the spleen and stomach.

The invention discloses a preparation method of spicy sunflower seeds and relates to the field of foods. The spicy sunflower seeds are prepared from the following raw materials: table salt, brown granulated sugar, white granulated sugar, sodium cyclamate, sodium saccharin, sucralose, acesulfame, sunflower seeds, water, essence and spice; the spice is prepared by grinding through airflow impact grinding equipment; the preparation method comprises the following steps: S1, selecting the sunflower seeds; S2, boiling until the sunflower seeds are tasty; S3, improving the aroma through the essence;S4, baking; S5, mixing; S6, packaging and storing. The preparation method disclosed by the invention is simple and feasible and is suitable for industrialized production; Indian chilies are adopted, so that the produced sunflower seeds have a sufficient original flavor, also have a spicy taste and are palatable, and furthermore, the requirements of consumers are met; an airflow impact grinding technology is adopted so that the sunflower seeds easily become tasty; meanwhile, the dosage of the spice is reduced and the formation of material dreg is avoided; a treatment procedure of the material dreg is omitted and extremely great convenience is brought to production.

The invention relates to the technical field of food processing, in particular to a fish dipping seasoning and a preparation method. The fish dipping seasoning comprises the raw materials, 25-35g of sesamum indicum L., 0.2-1g of amomum tsaoko Crevost et Lemarie powder, 0.5-2g of Chinese prickly ash powder, 35-45g of chilli powder, 120-160g of minced garlic, 100-160g of edible oil, 15-22g of salt,8-15g of monosodium glutamate and 20-60g of minced ginger. According to the fish dipping seasoning and the preparation method, the fish dipping seasoning is delicious in taste, can be used as a fish dipping seasoning, can remove fishy smell of fish, can increase spicy taste of fish meat, especially Chinese herring, increases high special taste of the Chinese herring, is made into a seasoning bag,and is time-saving, labor-saving, convenient and rapid.

The invention discloses a ginger tablet and a preparation technology thereof. The ginger tablet contains the following raw materials: 5-50 parts of ginger extract or superfine ginger powder, 10-30 parts of white sugar, 10-20 parts of maltodextrin, 5-30 parts of vegetable fat powder, 1-10 parts of vitamin C, 0.5-5 parts of natural flavoring agent and 2-10 parts of magnesium stearate. The preparation technology for the ginger tablet comprises the following steps: S1) treating the fresh ginger raw materials, thereby acquiring the ginger extract or superfine ginger powder; S2) mixing the ginger extract or superfine ginger powder with accessories and crushing, thereby acquiring mixed powder; S3) drying the mixed powder; S4) sheeting the dried mixed powder and screening, thereby acquiring the ginger tablet. The ginger tablet is capable of effectively enhancing appetite and preventing vomit and car sickness.

The invention discloses a preparation method of pungent and spicy gluten and belongs to the technical field of food processing. The preparation method of pungent and spicy gluten comprises the following steps: soaking chilli powder in high-temperature edible oil, cooling with ice water, adding cumin powder, Chinese prickly ash, tsaoko amomum fruit, cassia bark and star anise, braising, cooling, adding edible salt, granulated sugar, polygonum hydropiper, ocimum gratissimum, hawk tea and monosodium glutamate, mixing and stirring, adding highland barley wine, uniformly stirring to obtain seasoning oil, and cooling for later use; weighing wheat flour, soybean flour, corn flour and water, putting into a dough mixer, stirring, beating with a machine and extruding in a bulking machine for cooking and expanding; and putting the seasoning oil into a mixing machine, adding a semi-finished product of spicy gluten, and fully mixing and stirring to obtain the pungent and spicy gluten. Different seasonings are added into seasoning oil at different temperatures to season spicy gluten, the obtained pungent and spicy gluten has good mouthfeel and full taste, and a situation that monosodium glutamate loses a delicate flavor at high temperature and is harmful to human health is avoided.

The invention relates to the technical field of chicken accessory marinated products, and particularly discloses a sweet-spicy chicken accessory marinated product and a production process thereof. The production process of the sweet and spicy chicken accessory marinated product comprises the following steps: S1, preparing marinating solution; S2, performing pretreatment, namely soaking the chicken accessories in water to remove blood water, then taking out the chicken accessories, and draining water; S3, performing marination, namely boiling the marinating solution and adding the pretreated chicken accessories, marinating the chicken accessories for 20-40 minutes in a boiling state, fishing out and draining the chicken accessories to obtain a marinated semi-finished product; S4, performing roasting, roasting the marinated semi-finished product in the step S3 at the temperature of 80-100 DEG C, and then soaking the baked semi-finished product in marinade to obtain a roasted semi-finished product; S5, performing seasoning, namely uniformly mixing the roasted semi-finished product with seasonings to obtain a seasoned semi-finished product; and S6, performing vacuum packaging: performing vacuum packaging on the prepared seasoned semi-finished product, and performing high-temperature sterilization. The sweet-spicy marinated chicken accessory product has the advantages of good taste and excellent flavor.

The invention discloses a slightly spicy gelled candy and a preparation process thereof. According to the key points of the technical scheme, the slightly spicy gelled candy comprises the following components in percentage by weight of 50-60% of white granulated sugar, 30-35% of glucose syrup, 0.2-0.3% of edible salt, 0.2-0.3% of spice, and the balance of food additives. The slightly spicy gelledcandy produced by the preparation process of the slightly spicy gelled candy has spicy taste, pure taste and good mouthfeel; and in addition, the production process is high in production efficiency, small in investment and simple.

The invention relates to a fish sauce which is prepared from the following raw materials in parts by weight: main ingredients: 100 to 150 parts of fish meat, 100 to 120 parts of tomatoes, 40 to 80 parts of Chinese olives, and 10 to 20 parts of herba houttuyniae; and seasoners: 0.5 to 4 parts of pepper, 6 to 7 parts of green onions, 0.5 to 6 parts of garlics, 0.5 to 4 parts of ginger rhizome, 2 to5 parts of fish pelargonium, 4 to 6 parts of soy sauce, 4 to 6 parts of vinegar, 0.5 to 4 parts of perilla frutescens, 0.5 to 4 parts of anise, 5 to 10 parts of table salt, and 5 to 10 parts of sweetwine. The invention further discloses a preparation method of the fish sauce. The fish sauce adopts the fish meat, the tomatoes, the Chinses olives and the herba houttuyniae as the main ingredients, the multiple seasoners are further added, and the fish sauce is prepared by adopting a specific process under the appropriate dosage ratio; the herba houttuyniae has the effects on resisting bacteria and viruses, improving the body immunity and promoting urination, so that the influence on a human body caused by spicy ingredients in the seasoners is effectively reduced; and meanwhile, by matching with the multiple seasoners, the fish sauce is comprehensive in nutrition and fine and smooth in taste.

The invention discloses a preparation method of crispy chilies. The preparation method comprises the following steps: 1. removing initial and tail ends of fresh chilies as well as white ribs and seeds inside the fresh chilies, and chopping the fresh chilies into segments to obtain fresh chili rings; 2. mixing the following ingredients in parts by weight: corn flour, sesame, edible salt, paprika powder, monosodium glutamate, edible vegetable oil and egg together, to obtain semi-solid seasoning; 3. putting the fresh chili rings into clear water and filtering once, so as to lead the inner surfaces and outer surfaces of the fresh chili rings to be wetted; 4. putting the wet fresh chili rings into semi-solid seasoning and filtering once, so that the inner surfaces and outer surfaces of the fresh chili rings are evenly smeared with a layer of semi-solid seasoning; and 5. placing the edible vegetable oil into a pot and heating to 200DEG C, cooling the temperature of oil to 160-180DEG C, and then putting the fresh chili rings soaked with the semi-solid seasoning into the pot for frying for 4-5 minutes, to obtain crispy chilies. The crispy chilies prepared by adopting the scheme not only have hot and crispy taste, but also have the prolonged shelf life by two months compared with common fried food.

The invention discloses polyanion polysaccharide coated laminated healthcare ginger candy for patients suffering from stomach cold and a preparation method of the polyanion polysaccharide coated laminated healthcare ginger candy. The candy is prepared from soybean oligosaccharides, cholic acid, xylitol aliphatic ester, soybean whey protein, polyanion polysaccharides, linoleic acid, hypomethylated pectin, vital gluten, paeonia lactiflora puffed powder, gingers, radix astragali, ground pepper, fructus crataegi ultrafine powder, fructus jujubae puffed ultrafine powder and the like. By appropriate matching of the gingers, the radix astragali and the like for preparing the ginger candy, healthcare efficacies of stomach warming and nourishing are achieved; in a preparation process, the gingers are directly sliced, and efficacies of color protection and pungent taste improvement are achieved by adoption of soybean oligosaccharides and cholic acid mixed solution for soaking; by emulsion coating for preparing low-sugar ginger blanks, damages caused by excessive thinness of ginger slices are avoided; coatings rich in polyanion polysaccharides are laminated to prepare the ginger candy finally. Due to addition of other nutrient substances and antibacterial substances and lowering of water activity of an environment where the ginger slices are positioned, shelf life prolonging can be realized.

The invention discloses a fermented burdock sauce and a preparation method thereof, and belongs to the technical field of food processing. The source comprises the following raw materials in parts by weight: 180-230 parts of beef, 250-300 parts of burdock roots, 6-10 parts of apples, 8-12 parts of watermelons, 60-70 parts of soybeans, 15-23 parts of starch, 15-20 parts of hypsizygus marmoreus, 3-4 parts of salt, 5-10 parts of sesame seeds, 10-12 parts of white granulated sugar, 18-22 parts of activated strains, 5-6 parts of soy sauce and 25-31 parts of food spices. Meanwhile, the invention discloses a preparation method for preparing the fermented burdock sauce by simultaneously utilizing aerobic fermentation and anaerobic fermentation. The burdock sauce provided by the invention is rich in nutrition, fresh in flavor, layered and free of bitterness, and the fermented product of the raw materials is easy to absorb by human bodies and is suitable for people of different ages to eat. In addition, the preparation method provided by the invention is simple and easy to operate and beneficial to industrial popularization.

The present invention relates to the technical field of nutritious food, in particular to a spicy truffle sauce, which includes the following raw materials in parts by weight: 1-3 parts of truffles, 40-50 parts of mushrooms, 20-30 parts of vegetable oil 2-3 parts of sugar, 10-12 parts of seasoning; 14-16 parts of chili oil; preferably, 2 parts of truffle, 46 parts of mushroom, 23 parts of vegetable oil, 2.8 parts of sugar, 10.4 parts of seasoning, 15.8 parts of chili oil . The invention also discloses a method for making the spicy truffle sauce. The method includes pretreatment of raw materials, heating mushrooms, frying sugar, making spicy mushroom sauce, and preparing spicy truffle sauce. The truffles are heated in other ingredients. Add after turning off the heat. The spicy truffle sauce prepared by the preparation method of the invention has a long-lasting fragrance and rich nutrition, and is a nutritious food suitable for all ages.

The invention discloses opisthoplatia orientalis burmister leisure food which comprises, by weight, 300-500 parts of pretreated opisthoplatia orientalis burmisters, 40-57 parts of beef paste, 30-50 parts of vegetable oil, 25-40 parts of dry red pepper, 20-32 parts of sugar, 2-3 parts of Sichuan pepper, 2-4 parts of anise, 3 parts of vanilla, 3-5 parts of white sesame seeds, 3-5 parts of pepper powder and 8-13 parts of salt. The pretreated opisthoplatia orientalis burmisters are pickled opisthoplatia orientalis burmisters. The opisthoplatia orientalis burmister leisure food is rich in nutrient substances, crisp, fragrant and the like in taste and suitable for wide consumer and has high market promotion values.

The invention discloses laminated health-care ginger sweets capable of reducing edema of pregnant women through promoting water circulation and diuresis and coated with pullulan polysaccharide modified gelatin composite membranes. The laminated health-care ginger sweets are prepared from the following components in parts by weight: isomaltooligosacharide, malic acid, pullulan polysaccharide, fresh ginger, crucian carp powder, rice bean powder, white gourd clear juice, fungus powder, shiitake mushroom powder, fermented glutinous rice juice, water chestnut powder, kelp powder and ginkgo flower submicron powder. According to the laminated health-care ginger sweets disclosed by the invention, the isomaltooligosacharide and the malic acid are used for treating thin ginger slices, so that the hot taste is improved; the ginger, the crucian carp powder, rice beans, the white gourd juice, funguses, the shiitake mushroom powder, the water chestnut powder and the kelp powder are matched with the isomaltooligosacharide and the pullulan polysaccharide for preparing the laminated ginger sweets, so that the laminated health-care ginger sweets are low in sugar content and rich in nutrition, can promote the blood circulation of the pregnant women, and can prevent or reduce the phenomenon of edema of the lower extremity of the pregnant women; the laminated structural design is adopted, so that the nutrient substances of the ginger are comprehensively utilized, the sugar dosage is reduced, and the purpose of low sugar is realized; besides, more nutrient substances are loaded, so that the thoroughness of enzyme deactivation is convenient, and the retention period and the shelf life of the laminated health-care ginger sweets are prolonged.