66results about How to "Keep the sweetness" patented technology

The invention provides a method for preparing mushroom vegetarian meat, which comprises the following steps of: selecting raw materials, immersing, draining moisture, preprocessing, grinding, stirring, frying, degreasing, stir-frying, grinding, drying, packaging, sealing and sterilizing to obtain a mushroom vegetarian meat product. The product does not contain preservatives or pigments, has a chewing sense and is natural and palatable while the original fragrant and sweet taste of fresh mushrooms is maintained, does not lose the original unique fragrance of the mushrooms due to excessive seasoning, is abundant in nutrition and can be used as snacks at ordinary times.

The present invention discloses a peppermint-cucumis melo preserved fruit and a processing method thereof, and belongs to the field of food processing. The peppermint-cucumis melo preserved fruit comprises the following raw materials by weight: 50-100 parts of cucumis melo, 10-25 parts of peppermint, 3-8 parts of Abrus cantoniensis, 3-8 parts of mulberry leaf, and 40-60 parts of starch syrup. According to the present invention, the problems of high sugar, high salt, high calorie and low protein of the conventional preserved fruit are solved, and the produced preserved fruit has characteristics of low sugar content, moderate sweetness, high nutritional value, rich fruit aroma, and good quality.

The invention relates to the technical field of fruit tree planting, in particular to a method for planting Taiwan lemon. The method for planting the Taiwan lemon comprises the first step of selecting a land and preparing the land; the second step of field planting; the third step of managing the field; the fourth step of harvesting and pruning and treating; the first step comprises the procedures of conducting deep ploughing and curing on the land at the winter of the year before planting, turning over the land again after beginning of spring of the next year, and digging a Taiwan lemon planting cave; the second step comprises the procedures of applying thoroughly decomposed straw at the bottom of each planting cave, backfilling part soil, planting the Taiwan lemon seedlings, backfilling the soil, watering field planting water, and digging furrows in a ridge and applying a ground fertilizer after the seedlings survive; the third step comprises the procedures of applying a fertilizer in time, watering or draining away water in time, preventing and treating insect diseases, and thinning fruits in time; the fourth step comprises the procedures of picking the Taiwan lemon after the Taiwan lemon is mature. According to the method for planting the Taiwan lemon, the growth characteristics of the Taiwan lemon are followed, the lemon fruits are big, orderly, pleasing to the eye, and shiny in color and luster, the main quantity of the Taiwan lemon is increased, and the phenomena of acidification and hardening to be degraded of the soil through continuous planting are not caused.

The invention discloses a lemon wine and a preparation method thereof. The lemon wine is prepared from the following raw materials in parts by weight: 200-250 parts of grape, 20-30 parts of fructus lycii, 18-20 parts of lemon, 25-35 parts of longan, 10-14 parts of rock sugar, 20-30 parts of guava, 25-50 parts of a nutrition additive, and the balance being purified water. The nutrition additive comprises 10-20 parts of pectase, 10-20 parts of potassium metabisulfite, and 5-10 parts of yeast. Compared with the prior art, the wine possesses the characteristics that the wind is good in mouthfeel and low in alcoholic degree, difficultly causes drunkenness, is nutritious and healthy and possesses health-care efficacy and other efficacies, and is a lemon wind worth drinking for a long time.

The invention discloses a dried orange peel and scaphium scaphigerum beverage capable of promoting the production of body fluid, wetting the throat and stimulating the appetite, which particularly comprises the following components in parts by weight: 10-50g of preserved dried orange peel, 1-10g of scaphium scaphigerum, 0.1-5g of herba houttuyniae, 0.1-5g of finger citron, 0.1-5g of licorice roots, 0.1-5g of exocarpium citri rubrum, 10-40g of white granulated sugar, 10-40g of rock candy, 0.1-0.5g of potassium sorbate, 0.5-5g of citric acid, 0.5-5g of sodium citrate, 1-10g of edible salt, 0.1-5g of edible essence and the balance water, wherein the total weight of the above materials is 1000g. The beverage capable of wetting the throat, prepared by the invention, not only keeps the fragrance and taste of the dried orange peel and the sweet flavor of the licorice roots but also has the effects of promoting the production of body fluid, wetting the throat and stimulating the appetite, and is very convenient to drink.

The invention discloses mango-flavor nougat and its preparation method. The mango-flavor nougat is prepared from high malt syrup, cane sugar, full cream milk powder, condensed milk, anhydrous milk fat, hydrogenated vegetable oil, mango juice, wild jujube, mulberry, Basil leaves and others. The mango-flavor nougat has beneficial effects of being white in color, moderate in sweetness, modest in hardness and chewing taste, thick in milky fragrance, stable in structure property, and free from adhering to package paper and tooth; after adding mango juice and other foods, the nougat has attractive fruit fragrance, rich nutrition, and sweet and delicious taste.