430results about How to "Satisfy taste needs" patented technology

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

The invention discloses a 3D printing production method of a multi-flavor sandwiched food. The technical scheme is as follows: the food produced by virtue of the 3D printing method has multiple flavors and is of a sandwiched spatial structure. During production, various food substrates (1) and sandwiched materials (2) are filled in a plurality of 3D printing heads; foods differing in spatial shape and quantity can be printed depending on design demands by virtue of the substrates (1) and the sandwich materials (2); and moreover, the sandwiched materials (2) can completely coat the substrates (1). So that the shortcoming of a conventional sandwiched food that sandwiched core is simplex is overcome; a special taste is realized; and demands of people on various taste senses are satisfied.

The invention discloses a fresh vegetable compound seasoning which is mainly prepared from the following raw materials: vegetable mixture, edible salt, sodium glutamate and disodium flavor nucleotide. The fresh vegetable compound seasoning is characterized in that the vegetable mixture comprises more than six vegetables and comprises at least one thickly flavored vegetable and at least one slightly flavored vegetable. The invention also discloses a preparation method of the fresh vegetable compound seasoning. The invention overcomes the defects of few varieties, single taste and non-thick vegetable flavor of the fresh vegetable seasoning in the prior art, and provides the fresh vegetable compound seasoning which has unique and thick vegetable flavor, layered taste and rich nutrition, is beneficial to the health, can meet different taste requirements on consumers and does not contain preservatives and antioxidants.

The invention provides a food vending machine which comprises a rack with an operation panel. A refrigeration region, a processing region and a containing and packaging region are formed in the rack; fresh foods are stored in the refrigeration region; a plurality of output ports for outputting the fresh foods from the refrigeration region are formed between the refrigeration region and the processing region; the processing region is provided with a cooking workstation capable of carrying out cooking on the fresh foods; the cooking workstation is mounted in the processing region in a detachable manner; the containing and packaging region is provided with cooked food boxes for containing cooked foods processed by the cooking workstation and a packaging mechanism for carrying out coverage and packaging on the cooked food boxes; a taking window for customers to take the cooked food boxes is arranged on the panel of the rack. According to the food vending machine, various foods can be used for selection, and meanwhile, cooking modes also can be selected, and thus, the food vending machine is more diverse and wider in selection; the food vending machine can cook foods from a raw state and is unlike an existing food vending machine which reheats cooked foods, and thus, the foods cooked by the food vending machine are good in taste, nutrition cannot be lost, and the foods are sanitary and healthy and are difficult to go bad.

The pectin grain containing milk beverage contains milk product 30-60 weight portions, pectin grain 1-20 weight portions, sugar 4.0-15 weight portions, stabilizer 0.1-1.0 weight portions, edible essence 0.05-0.3 weight portions except water. The pectin grain is obtained through inoculating pyracetic bacillus to fruit juice, fermenting culture, taking upper fiber and crushing. The present invention provides the production of milk beverage containing pectin grain, especially coconut pectin grain.

The fruit juice and grain seasoned milk contains milk 75-95 weight portions, grains 0.1-10 weight portions, fruit juice 0.1-10 weight portions, sugar 2-7 weight portions, stabilizer 0.1-1 weight portions and edible essence 0.05-0.2 weight portions. The fruit juice and grain seasoned milk has combined fruit vitamins and cellulose, grain nutritious components and milk protein, and thus has reasonable and balanced rich nutrients and improved taste. It is especially suitable for teenage and wage earners.

The invention discloses a making method of a flower-scented coconut milk rice cake, and the method comprises the steps of: 1) taking 20-30g of flowers and washing them, then adding 200-300g of water, bringing the mixture to a boil with a strong fire, then conducting boiling for 10-40min with a slow fire, and carrying out filtration, taking the filtrate, thus obtaining a flower extracting solution; 2) mixing 230-270g of glutinous rice flour, 60-100g of flour, 50-90g of white sugar, 70-110g of coconut milk, 70-110g of the flower extracting solution, and 5-10g of ginger powder uniformly, thus obtaining a glutinous rice dough; and 3) applying a layer of peanut oil inside an abrasive tool, pressing the glutinous rice dough into the abrasive tool, performing steaming, and then taking out the glutinous rice dough, thus obtaining a flower-scented coconut milk rice cake. The flower-scented coconut milk rice cake made in the invention overcomes disadvantage of single taste in traditional rice cakes, and is full of a unique flower scent as well as a heavy coconut milk fragrance, thus being able to meet more taste demands.

The invention discloses an effervescent preparation as well as a preparation method and an application of the effervescent preparation. The effervescent preparation provided by the invention is prepared by compounding medicinal materials including Hovenia dulcis Thunb, the root of kudzu vine, lotus leaf, mung bean, Chinese mosla herb, pawpaw, Microcos paniculata, liquorice and the like, and has the functions of removing summer heat and dampness, harmonizing the spleen and stomach and alleviating a hangover; and the effects are better than those of currently common traditional Chinese medicines or compounds. The effervescent preparation provided by the invention is a new product of solid Chinese herb tea and the volume of the product is small so that the product is conveniently carried andtransported; after being contacted with cool water, even ice water, the effervescent preparation is rapidly dissolved into an ice Chinese herb tea beverage with a good mouth feel, and the use is convenient, so that the effervescent preparation accords with the habits of modern people who like drinking cold or ice Chinese herb tea; the effervescent preparation does not contain sugar and is low in calories, so as to meet requirements of diabetes mellitus patients; a lot of gas can be generated in the drinking process and the beverage has a mouth feel of a carbonated beverage, thereby meeting the mouth feel requirements of young groups (particularly children).

The invention discloses ready-to-eat ginkgo nut powder and a method for taking the same, which belong to the technical field of foods. The ready-to-eat ginkgo nut power is produced by using ginkgo nuts as a main material and through the steps of cleaning the ginkgo nuts, mixing the ginkgo nuts with shell with a certain proportion of water, reining the mixture by using a pulp refiner, passing the refined ginkgo nut pulp through a screen for filtration, collecting a pure kernel filtrate without mesosperm and endopleura, filtering the pure kernel filtrate by using a filter paper to obtain ginkgo nut powder, drying the ginkgo nut powder with reduced pressure to obtain dry ginkgo nut powder and flavoring the dry ginkgo nut powder to obtain the finished product of the ready-to-eat ginkgo nut powder. The ready-to-eat ginkgo nut powder can be taken easily and directly by reconstituting the ginkgo nut powder with boiling water and thickening the solution till the ginkgo nut powder is in a gelatinous state (like lotus root starch). The dry ginkgo nut powder can be used for manufacturing various ginkgo products such as ginkgo biscuits, ginkgo cake, ginkgo bread and ginkgo vinegar.

The invention relates to a tea water dispenser system based on the internet. The tea water dispenser system comprises a lower base, a water storage tank, a control circuit, a steam and hot water boiler, a top cover plate, a tea making container, an upper base and a tea water container, wherein a water level sensor is installed in the water storage tank, temperature and pressure sensors are installed in the boiler, an air pressure sensor, a room temperature sensor and a humidity sensor are installed on the top cover plate, a weighing sensor is installed on the lower base and the upper base respectively, a temperature sensor and a pressure sensor are installed in the tea making container, and a temperature sensor is installed in the tea water container. The invention further discloses a control method thereof. The tea water dispenser system has the advantages that a hardware device structure is simple and clear, a device has the capability of automatically controlling key factors such as temperature, water amount and time according to set programs, a tea water product is large in adjustable range, and the system is simple for a user to control and operate. In addition, under the support of an internet-side system, the tea water dispenser user can directly import experience parameters of other users and programs to control product output without manual input.

The invention discloses a catering service system and a catering ordering method thereof. The catering service system is composed of an ordering service platform, a logistics center, a raw material processing center, a user terminal and a regional cooking center. The ordering service platform is used for issuing dish information, receiving order information sent by the user terminal, generating the order information, and sending the order information to the raw material processing center, the logistics center and the regional cooking center. The user terminal is used for realizing ordering by a user. The raw material processing center is used for preparing for net dish packets needed by dishes in an order. The logistics center is used for distributing the net dish packets to the regional cooking center. The regional cooking center consists of a centralized control platform and an automatic cooking machine; the centralized control platform is used for sending a cooking control program to the automatic cooking machine; and the automatic cooking machine is used for cooking dishes based on the cooking control program to follow-up dish taking by the user. With the catering service system, the application range of the automatic cooking machine is extended based on the internet technology; and the take-out order need of the user is met.

The invention discloses a method for biologically preserving water-cooked bamboo shoots, which comprises the following steps of: (1) selection of raw materials; (2) cooking and cooling; (3) peeling and reshaping; (4) rinsing and canning; (5) sterilization and can sealing; and (6) warehousing, wherein the sterilization and the can sealing in the step (5) comprise the following steps: adding a biological antistaling agent into bamboo shoot cans, and injecting boiled clear water into the bamboo shoot cans; placing the bamboo shoot cans into a pressure tank with a steam pressure of 2 kg / cm for cooking and sterilizing for 2 hours, and opening the pressure tank to inject the boiled clear water into the bamboo shoot cans for 3 to 4 times in the cooking and sterilizing process, wherein the injection interval time is 2 to 3 minutes per time; and sealing the bamboo shoot cans, cooling the bamboo shoot cans, washing the outer surfaces of the bamboo shoot cans to be clean, and smearing white mineral oil on sealing positions. The invention also discloses the biological antistaling agent applied to the method for making the water-cooked bamboo shoots. The biological antistaling agent comprises the following compositions: chitosan, phytic acid, ethanol, and the balance being water. The biological antistaling agent has the advantages of energy conservation and emission reduction, consolidated sterilization function, and guarantee of fresh mouthfeel and color and luster of the bamboo shoots.

The invention discloses a butter hotpot condiment formula. Butter, Pixian County bean paste, white spirit, fermented glutinous rice, glutinous rice cake chilies, gingers, garlic, peppers, fermented black beans, rock candies, chili powder and green Chinese onions are taken as main materials, and cardamoms, amomum tsaoko, cloves, amomum fruits, cumin, cinnamons, licorice, cape jasmines, amomum tsaoko fruits, spikenards, tangerine peel, lemon grass, star anises, bay leaves, Murraya paniculata (L.) Jack., fennels and vanilla are taken as flavoring substances. A butter hotpot condiment adopting the formula tastes intense and thick, and is suitable for humid and cold regions or winter, and the requirements of diners on hotpot tastes can be met.

The invention provides a preparation technology of a novel functional healthy sugar, belonging to the technical field of the preparation of a functional sugar. The technology comprises the following steps of: mixing sucrose or sucrose solution with L-arabinose or L-arabinose solution; and preparing the novel functional healthy sugar by means of reducing temperature, melting and crystallizing. The technology specifically comprises the steps of: mixing the materials; taking the sucrose and the L-arabinose, mixing according to a certain dried material quality ratio, and evenly stirring; melting or concentrating in vacuum: melting the mixture of the two sugars in a heating way or concentrating the mixture of the two sugars in the vacuum to obtain the melted solution of the sucrose and the L-arabinose or the mixed solution with the water content less than 1%; reducing temperature, melting and crystallizing: reducing the temperature of the mixed solution and stirring, so that the crystals of the mixed solution is mutually penetrated and embedded to form into eutectic pasty mixture; and cutting, smashing and sieving: cutting the eutectic pasty mixture, sending the eutectic pasty mixture into a smashing device to smash, and sieving to obtain the novel functional healthy sugar with different mesh numbers.

The invention relates to a Chinese hamburger preparation system. The system is characterized in that a griddle surface rotating mechanism is arranged at the front end of a support; a batter scrapping mechanism is arranged on the support beside the griddle surface rotating mechanism; a batter supplying mechanism is arranged at any position on the support; a griddle surface automatically rotates, and the batter supplying mechanism automatically conveys batter to the griddle surface; after being automatically positioned, a scraper plate is used for flattening the batter on the griddle surface. According to the Chinese hamburger preparation system, vertical movement and horizontal movement of the scraper plate and a shoveling knife are driven by a stepping motor, so that the control accuracy is high; a piston in a material barrel is driven by the stepping motor, and quantitative battery conveying is achieved; the system is simple in structure, and convenient to mount and maintain; the griddle surface is driven through a belt, so that the noise is low, and the abrasion is small; the griddle surface can be axially and radially fixed through a fixing block and a mounting block on a supporting plate, steady mounting is ensured, and a fixing rod can be adjusted to fit the fixation of the griddle surface with different size; the structures are matched with each other, so that the whole system is convenient, practical, convenient to mount and maintain, and applicable to different users in different conditions.

The grain-soybean milk is produced with soybean in 8-24 weight portions, peanut in 8-16 weight portions and grains in 8-20 weight portions, and the grains may be grain powder, potato powder, etc. The grain-soybean milk has balanced nutrients, rich minerals and amino acids, and may have different flavors.

The present invention discloses a novel black garlic-hawthorn beverage and a processing method thereof, and belongs to the field of food processing. The black garlic-hawthorn beverage comprises, 2-5 parts of black garlic, 26-30 parts of a hawthorn juice, 5-7 parts of honey, and 60-65 parts of purified water. The processing method comprises: (1) preparing black garlic, wherein garlic selecting and peeling, garlic clove crushing, temperature control vacuum fermentation, and dewatering drying are performed; (2) preparing a hawthorn juice; and (3) blending, homogenizing, sterilizing, and filling. According to the present invention, the method is simple, efficient, green and health, the influence of the processing process on the black garlic SOD activity is reduced, the product function activity is improved, and the product of the present invention has characteristics of sour, sweet and mild taste and rich nutrition, can meet the taste requirements of consumers, and further has good health effect.

The invention relates to a recipe generation method and a kitchen appliance. The kitchen appliance comprises a heater and a controller, a recipe is generated by the controller according to the following method, and the heating power of the heater is controlled according to the recipe. The method comprises steps that step A, desired ingredients, the weight of the ingredients and cooking steps are inputted; step B, artificial cooking is carried out, the heater starts to heat, and cooking parameters in the artificial cooking process are recorded; step C, cooking is completed, and the heater stopsheating; and step D, the cooking steps inputted in the step A are matched with the cooking parameters recorded in the step B, nodes of the cooking steps and nodes of the cooking parameters are made to correspond to each other, and the generated recipe is saved. The method is advantaged in that as the recipe is generated through artificial input and artificial cooking links, increase of the artificial links not only effectively meets taste needs of different people, learners are convenient to learn cooking methods of specific objects in a targeted manner, individual needs of the learners are satisfied, and the learners are convenient to visually learn more about the cooking steps of the recipe.

The invention provides a sea-buckthorn stomachic dried bean curd and a preparation method thereof. The sea-buckthorn stomachic dried bean curd is produced by raw materials including, by weight, 100 parts of black soya beans, 3-4 parts of red dates, 2-3 parts of dangshen, 3-5 parts of leaves of rehmannia glutinosa libosch, 2-4 parts of cedrela sinensise, 3-5 parts of guavas, 2-3 parts of sunflower flower discs, 1-2 parts of dried orange peels, 3-5 parts of sea-buckthorns, 5-6 parts of malts, 7-8 parts of shepherd's purses, 4-6 parts of pawpaws and 4-6 parts of apples. The preparation method includes decocting the stomachic nutritious raw materials into cooking liquor, soaking raw material beans, mixing nutritious cooking liquor with water as mixed starch water, grinding the mixed starch water into thick liquid, filtering, decocting the thick liquid, marinating, packaging and sterilizing. The sea-buckthorn stomachic dried bean curd has nutrients of common dried bean curds and also has a stomachic healthcare function.

The invention relates to instant vegetable-fruit porridge and a method for preparing the same. The instant vegetable--fruit porridge consists of the following raw materials by weight percentage: 90 to 95 percent of basic raw materials and 5 to 10 percent of blendable raw materials, wherein the blendable raw materials consist of the following raw materials by weight percentage: 10 to 95 percent of corn, 2 to 85 percent of vegetables and 1 to 55 percent of fruits; the basic raw materials consist of the following raw materials by weight percentage: 5 to 86 percent of husking peanut kernel, 5 to 86 percent of potato or soybean flour, 1 to 5 percent of garlic powder, 0.2 to 1 percent of ginger powder, 0.2 to 1 percent of common fennel powder, 0.2 to 1 percent of ground pepper and 1 to 1.5 percent of calcium salt; and the instant vegetable-fruit porridge is prepared by the process steps of mixing, extrusion, forming and drying. The instant vegetable-fruit porridge is added with the vegetables and fruits, so that the instant vegetable-fruit porridge has the advantages of rich nutrition and various tastes and types, and can meet the tastes of different people; the instant vegetable-fruit porridge is light and conveniently carried, so that the instant vegetable-fruit porridge is taken when people travel or take vehicles; moreover, the instant vegetable-fruit porridge is conveniently eaten by adding boiling water.

The invention relates to the field of processing dairy products, in particular to a naturally flavor-enhancing liquid dairy product and a preparation method thereof. The naturally flavor-enhancing liquid state dairy product is characteristics in that the preparation method of the liquid dairy products comprises the following steps: 1), heating and separating the liquid dairy product, thus obtaining skimmed milk and light cream; 2), preheating the light cream obtained in step 1) to 35-45 DEG C, adding 0.05-0.2 part by weight of lipase based on 100 parts by weight of raw materials, carrying out enzymolysis for 3-8 hours, then heating up to 80DEG C, and inactivating for 20 minutes; 3), cooling partial skimmed milk obtained in step 1); 4), adding stabilizer, homogenizing, and adding the residual skimmed milk; and 5), sterilizing and encapsulating, thus obtaining the naturally flavor-enhancing liquid dairy product. According to the invention, partial fat is controlled to be subject to hydrolysis, thus enduring a new flavor for the dairy product, simultaneously improving the quality of the dairy product and enriching the dairy product market.

The invention discloses a fruit and vegetable vegetarian deep-fried dough stick and a preparation method thereof, and aims at enabling the deep-fried dough stick to have rich nutrition. The fruit and vegetable vegetarian deep-fried dough stick comprises wrapper and filling according to the mass ratio of (1-4):(1-4), wherein the wrapper comprises the components of: 58-60 parts of wheat flour, 1.2-3.2 parts of yeast, 0.8-1.5 parts of table salt, 2.3-3.1 parts of whey protein, 2.7-3.5 parts of glutamine transaminase and 33-34 parts of water; and the filling is fruit filling or vegetable filling. The preparation method of the fruit and vegetable vegetarian deep-fried dough stick comprises the following steps of: blending, kneading dough, leavening, kneading dough for a second time, cutting, tabletting, leavening for a second time, preparing the filling, wrapping the filling by the wrapper, frying, draining oil and cooling. Compared with the prior art, the preparation method can be used for realizing the industrial processing of the deep-fried dough stick; and the deep-fried dough stick is crisp and delicious in surface layer and soft and tasty in interior, thus not only meeting the demand of people on taste, but also being rich in nutrition.

The invention discloses a method for preparing the soaked chili squids. The method comprises the following steps of: cleaning fresh squids serving as a raw material; according to specification requirements, separating heads, tentacles and bodies of the squids by cutting; performing embrittlement treatment, wherein 2.5 to 5 grams of baking soda and 2 to 4.5 grams of common salt are added into 1 kilogram of water to obtain embrittlement solution, a weight ratio of the squids to the embrittlement solution is 1:1, the temperature is between 20 and 30 DEG C, and the time is 24 and 48 minutes; cooling the squids in ice water at the temperature of between 5 and 15 DEG C for 30 to 60 minutes; boiling the squids with water at the temperature of between 90 and 100 DEG C for 3 to 8 minutes; draining and cooling the squids, wherein the cooling temperature is between 5 and 20 DEG C, and the cooling time is 20 and 50 minutes; soaking the squids in soaked chili solution at the temperature of between 15 and 28 DEG C for 3 to 10 hours, wherein the soaked chili solution is prepared by boiling a mixture of 300 to 600 grams of soaked chili, spices, salt, sodium glutamate and the like, and finally obtaining the soaked chili squids. The soaked chili squids have a unique flavor, overcomes a defect of hard taste and is rich in nutrition; and heads, tentacles and bodies of the squids can all be used for preparing the soaked chili squid products, so that the taste of soaked chili squids is more agreeable to modern people, and is worthy to be widely spread.

The beverage capable of lowering blood sugar and preventing hyperglycemia contains birch down extract, kudzu vine root isoflavone, ginsenoside and other natural functional medicine-food components. The beverage can regulate and lower blood sugar, promote the recovery of diabetics, lower the medicine dosage of diabetics and prevent hyperglycemia.

The invention discloses a weight-losing apple vinegar health drink. The weight-losing apple vinegar health drink is prepared from the following raw materials in percentage by weight: 0.1-0.4% of a semen cassia extractive, 0.01-0.2% of a lotus leaf extractive, 0.1-0.3% of a rhizoma alismatis extractive, 0.1-0.3% of a tuckahoe extractive, 1.5-4% of raw apple vinegar, 2-4% of concentrated apple juice, 0.4-1% of concentrated haw juice, 0.2-0.8% of honey, 0.01-0.025% of sucralose and the balance being water. According to the weight-losing apple vinegar health drink, action principles that the endocrine of a human body is regulated by utilizing the traditional Chinese medicine to improve the homergy so as to achieve fat reducing and weight losing effects is utilized, the traditional Chinese medicine extractives, such as semen cassia with the effects of bowel relaxing, fat reducing and weight losing, lotus leaves, rhizoma alismatis with the effects of water benefiting and detumescence and tuckahoe capable of enriching yin, nourishing kidney and strengthening the spleen and stomach to replenish the lost nutritional ingredients due to the weight losing, are taken as the raw materials, and natural weight-losing ingredients such as apple vinegar which is a modern fermentation product with the beautifying and weight losing effects are supplemented, so that the effects of safety and no rebound in weight losing can be achieved.

The invention discloses a system and method for recommending a healthy diet. The system comprises data processing equipment, a data memory, a parameter input module, a body detection device and a display module. The method comprises the steps of 1, building a healthy diet recommendation database; 2, inputting parameter information; 3, judging whether a recommendation demand exists in a current time point or not; 4, calculating current recommendation data; 5, calculating recommendation data of this time; 6, obtaining dishes of the healthy diet; 7, displaying dish information. By means of the system and method for recommending the healthy diet, the input information, detection data and a screening library serve as a screening basis, the data processing equipment screens out dishes according to heat, microelements, allergen, tastes, dishes, fat content and disease diet taboos, thus the recommended dishes of the healthy diet are obtained, balanced nutrition of a user is guaranteed, the health index of the user is increased, the requirement of the user for the mouthfeel is met, and the adaptability is good.

The invention discloses a method for preparing series food by means of triticale mixed flour. The method comprises the steps of mixing triticale flour with green bean flour according to a certain proportion to form original flour; adding a proper amount of vital gluten and / or konjaku flour to the original flour, conducting even mixing to obtain the triticale mixed flour, and making the triticale mixed flour into triticale and green bean blood glucose reduction steamed buns, triticale and green bean blood glucose reduction noodles, triticale and green bean blood glucose reduction cookies or triticale and green bean blood glucose reduction paste. Guantao triticale is taken as the main material, and the original flour obtained after triticale flour and green bean flour are mixed according to a certain proportion has a better blood glucose increase control effect compared with purer triticale flour. Meanwhile, by adding vital gluten and / or konjaku flour to the original flour, the processing quality of triticale flour is improved effectively, and products with good taste are obtained.

The invention discloses caramel condensed milk and a preparation method and application thereof. The caramel condensed milk comprises more than or equal to 1.5 percent of fat, more than or equal to 4.6 percent of protein and less than 30 percent of water, has the titratable acidity of less than or equal to 48 and the sugar degree of 68.5 to 69.5Brix, is uniformly milky yellow, is a glossy viscous semi-solid and has a fine structure, uniform texture, milk aroma and scorch aroma. The preparation method comprises the following steps of: 1) taking a liquid milk raw material with the milk solid content of not more than 70 percent; 2) adding white granulated sugar and sodium bicarbonate into a system obtained in the step 1); 3) heating the system obtained in the step 1) to 95 to 105 DEG C until the system is boiled, continuously boiling, performing Maillard reaction, evaporating water until the sugar degree is 68.5 to 69.5Brix, stopping heating, and cooling; and 4) filling a product obtained in the step 2), sealing a can, sterilizing under high pressure, and cooling. The caramel condensed milk can be applied to food.

The invention relates to the technical field of cake processing and particularly relates to a dry fruit contained sticky rice cake and a preparation method thereof. The dry fruit contained sticky rice cake is prepared from 5 parts of a main material, 1.01 parts of an auxiliary material and 3.56 parts of an ingredient, wherein the main material is prepared by mixing sticky rice, coix seed and konjac powder; the ingredient is prepared by mixing honey sugar, white gourd tablet sugar, pericarpium citri reticulatae sugar, clausena lansium sugar, white granulated sugar, walnut kernels, peanut kernels, sesame and glycyrrhiza uralensis fisch; the auxiliary material is prepared by mixing white gourd dices, corn germ oil and wheat germ oil. The sugar type raw materials are treated and konjac and other dry fruits are added so that the nutritional structure layer in the cake is further improved and the nutritional structure is abundant; meanwhile, the dry fruit contained sticky rice cake is suitable for people with hyperglycemia and hyperlipidemia to eat and has a certain inhibition effect on blood sugar content.

The invention provides a fruit-vegetable composite seasoning material and a preparation method thereof. The fruit-vegetable composite seasoning material is prepared from the following raw materials in parts by weight: 0.1 to 20 parts of fruit mixture, 0.1 to 20 parts of vegetable mixture, 10 to 30 parts of table salt, 25 to 50 parts of sodium glutamate, and 0.5 to 3 parts of disodium nucleotide, wherein the fruit mixture comprises a fruit extract and fruit powder, and the vegetable mixture comprises a vegetable extract and vegetable powder. According to the fruit-vegetable composite seasoning material, partial fruits and partial vegetables as well as a fruit extract and a vegetable extract are selected from a number of fruits and vegetables, so that the fruit-vegetable composite seasoning material has unique and strong fruit and vegetable flavor by virtue of the synergistic effect of the fruits and the vegetables.