82results about How to "Unified taste" patented technology

Aspects of the present disclosure relate to the brewing of beverages from a liquid, such as water, and a flavor base, such as tea, cocoa, or coffee. Specifically, aspects of the present disclosure enable the brewing of beverages with a level of precision that can yield a uniform taste from cup to cup, and at a rapid rate. In one embodiment, a liquid is heated in a reservoir to a predetermined temperature. Prior to brewing a beverage with the liquid, the liquid may be passed through a temperature control unit to cool the liquid to a desired brewing temperature. By utilizing such a temperature control unit, the brewing temperature can be varied on a per-beverage basis. Moreover, utilization of a temperature control unit can enable the liquid to be brought to a desired brewing temperature relatively rapidly.

The invention discloses a snowflake beef processing method. The processing method comprises technological steps as follows: a frozen beef raw material is unfrozen; beef tallow is refined; an auxiliary material and an injection are prepared; the raw material is subjected to injection and then is cooled; and snowflake beef is obtained after quick freezing. With the adoption of the method, efficient industrial and standardized production of the snowflake beef is realized, the quality stability is improved, and unification of product taste is guaranteed; the injection containing the refined beef tallow is injected into the beef, so that the fat content, the taste, the flavor and the hot-processing property of the beef are improved.

The invention discloses a method for processing spicy chicken wings, which comprises the following steps: using chicken wings as a raw material; rinsing the chicken wings in warm water at a temperature of 40 to 50 DEG C for two times or three times; soaking the rinsed chicken wings in a mixed liquor confected by water, salt and distilled spirit for 40 to 50 minutes; performing microwave (with an output frequency of 2450 MHz and a power of 0 to 750 W) heating treatment for 2 to 10 minutes; placing the microwave heated chicken wings in brine containing seasonings of light soy sauce, the salt, white sugar, the distilled spirit, garlic, ginger, pepper, cayenne pepper, five spice powder and the like and boiling the mixture with a big fire for 8 to 10 minutes; slightly boiling the mixture for 60 to 90 minutes; vacuum-packing the cooked chicken wings; and finally carrying out pasteurization on the packed chicken wings. Therefore, the chicken wings taste fresh and tasty, salty and sweet, spicy and lasting. The method for processing the spicy chicken wings is safe and reliable and is suitable for large-scale production.

The method discloses a method for brewing tartary buckwheat wine by comprehensively using tartary buckwheat, belonging to the technical field of wine making. The method disclosed by the invention comprises the following steps: (1) preparing tartary buckwheat Xiaoqu wine by using hulled tartary buckwheat grains as a raw material and distilling distiller's grains left after the preparation of the tartary buckwheat Xiaoqu wine as distiller's grains for fermentation preparation of tartary buckwheat Xiaoqu wine next time or raw material of artary buckwheat wine; (2) soaking hulls of tartary buckwheat with the tartary buckwheat Xiaoqu wine to prepare the extracting solution of tartary buckwheat, wherein the filtered residue is used as an ingredient in preparation of tartary buckwheat wine; and (3) mixing the distiller's tartary buckwheat grains and filtered tartary buckwheat residue with sticky rice and well steaming the mixture; mixing with yeast for saccharification, then adding raw wheat koji and adding the extracting solution of tartary buckwheat for prefermentation, wherein the addition of the extracting solution of tartary buckwheat is 15-20% of the mass of sticky rice; after 12-14h, adding the tartary buckwheat Xiaoqu wine of which addition is 80-90% of the mass of sticky rice, mixing uniformly, then carrying out postfermentation and static culture until wine with dregs has no odor of distilled spirits; and finally squeezing and sterilizing. The method disclosed by the invention has the advantages that all parts of tartary buckwheat are used comprehensively, the level of resource utilization is high, and the wine body flavor of the prepared tartary buckwheat wine is unified and has a wide application range.

The invention discloses coffee making equipment and a control method of the intelligent hand-brewed coffee making equipment. The intelligent hand-brewed coffee making equipment comprises a workbench,a water supply device, a supporting component, at least one mechanical arm and a controller, wherein the water supply device, the supporting component and the at least one mechanical arm are arrangedon the workbench, the water supply device is provided with a first weightometer, the supporting component is provided with a second weightometer used for weighing a sharing kettle, and the controllercontrols the mechanical arm to grab a filter cup from the workbench and place the filter cup on the supporting component, controls the mechanical arm to grab the sharing kettle from the workbench andplace the sharing kettle below the filter cup located on the supporting part, controls the water supply device to inject hot water into the kettle, and controls the mechanical arm to add hot water into the filter cup through the kettle based on weighing of the second weightometer so as to brew coffee powder in the filter cup. The intelligent hand-brewed coffee making equipment has the advantages of being high in coffee brewing speed, accurate in weight control and uniform in taste.

The invention relates to a food material discharging device, which is used for adding food materials into a cooking pot. The food material discharging device comprises a support frame, a rotary driver, a rotating table and at least two food material discharging mechanisms, wherein the rotary driver and the rotating table are arranged on the support frame; the at least two food material dischargingmechanisms are arranged on the rotating table; the rotary driver is used for driving the rotating table to rotate; and the food material discharging mechanisms are distributed and arranged in the circumferential direction of the rotating table. Each food material discharging mechanism comprises a quantitative material pushing assembly, a food material storage device and a discharging control assembly; the food material storage device is positioned on the quantitative material pushing assembly; the discharging control assembly is arranged on the food material storage device; each discharging control assembly is used for controlling food materials in the food material storage device to enter the quantitative material pushing assembly; and the quantitative material pushing assembly is used for pushing the food materials into the cooking pot. The food material discharging device has the advantages that the automation and quantification of the food material addition can be realized; the occasion and the sequence for putting the food materials into the pot are guaranteed; the taste of cooked dishes is unified; and the effect is good.

The invention discloses a control system for a standardized kitchen of Chinese food, which comprises a plurality of kitchen heating devices, a plurality of Chinese food making containers, an information acquisition machine, and a server having installed computer program, wherein the information acquisition machine and the kitchen heating devices are connected with the server; the information acquisition machine acquires the identification information of Chinese food dish and transmits the identification information to the computer program of the server, and the corresponding cooking technology is distributed to the free kitchen heating device according to the identification information by the computer program so that the kitchen heating device works in corresponding work mode according tothe cooking technology. The system realizes the precision quantization of heat control, proportion of side dishes and seasoning dosage by setting the cooking technology of each Chinese cook dish, thereby guaranteeing uniform taste of each Chinese cook dish and realizing the standardization of cooking; in the progress, the labor requirement of kitchen is reduced, the space of kitchen is saved, andthe cost of labor is reduced.

The invention discloses a Chinese meal standardized cooking system which comprises at least one kitchen heating equipment, at least one Chinese meal making container and a computer, wherein the kitchen heating equipment is used for generating heat, has a plurality of working modes and is provided with a control module; the Chinese meal making container is used for accommodating Chinese meal accessories and is heated on the corresponding kitchen heating equipment; the computer is provided with a computer program with a cooking process; the kitchen heating equipment is connected to the computerthrough a network so that the computer program distributes the corresponding cooking process to idle kitchen heating equipment; and the control module enables the kitchen heating equipment to work inthe corresponding working mode according to the cooking process. The Chinese meal standardized cooking system can be used for setting the cooking process to various Chinese meals and endowing the kitchen heating equipment with the cooking process through the computer program to carry out standardized making, ensures uniform taste of each Chinese meal and realizes the cooking standardization; and the method can be suitable for occasions of household, unit mess halls, commercial restaurants, and the like.

The invention discloses a hot pot dish convenient accessory material and a manufacture method of the hot pot dish convenient accessory material and belongs to the field of seasonings. The accessory material comprises pot backing materials and seasonings, wherein the pot backing materials comprise main materials and condiments, and the main materials comprise the following ingredients in parts by weight: 40 to 50 of colza oil, 8 to 10 of chicken oil, 3 to 5 of welsh-onion stalk, 3 to 5 of old ginger piece, 10 to 12.5 of ziba pepper, 3 to 5 of broad bean paste and 2.5 to 3.5 of spice, the condiments comprise the following ingredients in parts by weight: 350 to 400 of chicken powder, 150 to 200 of gourmet powder, 250 to 300 of table salt and 85 to 100 of white sugar; and the seasonings comprises the following ingredients in parts by weight: 80 to 100 of wild pepper, 400 to 500 of chicken powder, 250 to 300 of gourmet powder, 40 to 60 of table salt and 30 to 40 of white sugar. The manufacture method comprises the pot backing material manufacture and the seasoning manufacture, wherein the pot backing material manufacture comprises main material manufacture and condiment preparation, and the main material manufacture comprises vegetable oil heating, auxiliary oil material addition, main material stir-frying, spice addition, water removal and package. The hot pot dish convenient accessory material has the advantages that the recipe is reasonable, the flavor is unified, the oil quantity is small, the manufacture is convenient, the oil content in residual materials is low, and the treatment is easy. The manufacture method is applicable to the hot pot dish convenient accessory material and other fast food accessory materials.

The present invention relates to a method for manufacturing instant food capable of being inductively cooked, a method for cooking the instant food, and a device for heating and cooking the instant food and, more specifically, the manufacturing method comprises: a soup forming step of making an instant food soup into a plate-shaped soup formation; a solid ingredient stacking step of putting the soup formation made through the soup making step into an instant food cooking container, and stacking instant food solid ingredients thereon; and a packaging step of sealing, by a cover, the open mouth of the instant food cooking container in which the solid ingredients are accommodated in a state of being stacked on the soup formation through the solid ingredient stacking step. An instant food manufactured and cooked through the steps can be simply cooked through hot water and an induction device, exhibits a uniform taste, and contains rich nutritional content so as to promote a consumer's health.

The invention discloses a fermented chili production process which is used for processing fermented chilies by virtue of fermented chili production equipment. The fermented chili production equipment comprises a peeling and cleaning mechanism, a drying mechanism and a stirring, chopping and pickling mechanism which are arranged in sequence, wherein the peeling and cleaning mechanism comprises a roller conveyer, a spray rinsing device and a collecting box; the roller conveyer is arranged obliquely; and a stirring and chopping device is provided with three rotatable parallel stirring and cutting devices, wherein the stirring and cutting device in the middle is positioned on a horizontal plane, the stirring and cutting devices at two sides are positioned on a horizontal plane, and the horizontal plane of the stirring and cutting devices at the two sides is higher than the horizontal plane of the stirring and cutting device in the middle. The fermented chili production process comprises the following production steps: 1) peeling and screening raw materials; 2) cleaning the raw materials; 3) drying the raw materials; 4) cutting and chopping the raw materials; and 5) adding and stirring the raw materials, and carrying out packaging and fermenting. The fermented chili production process is fully automatic and can enable chilies to be cut and chopped in the same size.

The invention discloses a cooking gas stove, a cooking system and a cooking method. The cooking gas stove comprises a gas stove body, an absolute position encoder, a motor, a motor drive and a controller; an output shaft of the motor and a rotating shaft of a manual switch are connected through a gear coupling mechanism; the absolute position encoder is arranged an the output shaft of the motor; an output end of the absolute position encoder is connected with an input end of the controller; an input end of the motor drive is connected with the controller, and an output end of the motor drive is connected with a control end of the motor; and as the motor and the absolute position encoder are added based on a traditional gas stove, the automatic fire adjustment of a cooking range is realized, and the rotating angle information of the manual switch corresponding to corresponding fire can be recorded. Users can use the cooking system for downloading a menu, and perform a cooking operation through a voice broadcast cooking process and automatic adjustment of the fire of the gas stove; and even if the cooking technology is not mastered, the users can cook standard dishes with delicious taste and unified flavor.

A method of controlling a drinking water includes allowing a user to input a water discharge signal through an input lever, opening a first valve when a channel is closed by a water discharge valve to supply drinking water to a mixing tank, when the amount of drinking water supplied to the mixing tank reaches a first predetermined amount, opening a second valve to supply minerals to the mixing tank, and, when the amount of drinking water supplied to the mixing tank reaches a second predetermined amount, opening the water discharge valve to discharge mineral water to the outside through a spout.

The invention belongs to cultivation of flowers or vegetables or rice in a container or a forcing frame or a greenhouse, and particularly discloses a planting frame for the vegetables. The planting frame comprises a rack, a planting plate, a motor, a reduction gearbox, a rotating rod, jacks and reflector panels, the planting plate is provided with multiple planting grooves, the reflector panels are hinged to the planting plate, one ends of the jacks are fixed on the rack, the other ends of the jacks are hinged to the planting plate, the rotating rod is connected to the motor through the reduction gearbox, and the rotating rod is coaxially fixed with the planting plate. According to the planting frame for the vegetables, when the planting plate rotates, all directions of the vegetables can receive the sunshine, and the tastes of the vegetables are uniform.

The present invention discloses a regulating multi-layer beef pie processing method which comprises the following processing steps: 1) ingredients are blended; 2) fine trimmed beef knuckle is taken and cut into blocks with a length of 3-5 cm and the fine beef is minced into fine beef stuffing with a diameter of not more than 6 mm using a mincing machine; 3) the mixture of the blocks and the stuffing and the ingredients are stirred together; 4) the stirred raw materials are put into casings using a filling machine; 5) the filled casings are put into a refrigeration storage at -35 DEG C to conduct quick-freezing and shaping; 6) the shaped materials are thawed to -2 to -5 DEG C and the thawed materials are sliced; 7) the sliced raw material beef slice is subjected to slice pressing using a press molding machine at a pressure of 0.4 MPA; 8) the pressed material is quick-frozen and sawed into slices; and 9) the sawed slices are packaged. The prepared regulating multi-layer beef pie by the processing method is good in layering effect, no adhesion occurs between layers and a complete product can be formed.

A food processor has a base seat; a processing chamber installed on the base seat; a rotary roller for containing food, which is driven by a motor and rotablely disposed in the processing chamber and cooperate with said processing chamber coaxially; a steam generating unit is installed in the base seat, the steam outlet of the steam generating unit stretches into the processing chamber. Steam is used to heat and cook the nuts, frozen food and other food, because of the rotary roller, the rotation of the rotary roller can drive the hot steam to be fully distributed in the whole processing chamber. The surface of the food can fully contact the hot steam. The food is heated and cooked evenly, the processing speed is quicker, and the taste is unified.

The invention discloses a nourishing mutton product with skin. The nourishing mutton product with skin comprises the following raw materials in parts by mass: 1 part of mutton with skin, 0.005 part of codonopsis pilosula, 0.002 part of ginger powder, 0.005 part of red dates, 0.005 part of wolfberries, 0.01 part of ground pepper, 0.01 part of cordyceps militaris, 0.01 part of Chinese angelica powder, 0.01 part of salt, 2.5 parts of sheep bone soup and 0.002 part of monosodium glutamate. The nourishing mutton product with skin disclosed by the invention has the beneficial effects that the mutton made by the method for making the nourishing mutton product with skin can greatly maintain the nutritive value, and the product is unified in taste and attractive in appearance and is suitable for large-scale factory production mode. Therefore, the nourishing mutton product with skin has high nutritive value and economic value.

The invention provides a making method of an instant beef noodle soup base. The making method includes the following steps that 1, beef tendons and fat of fresh beef are removed, lean beef is left, dehydrated and then smashed, and beef powder is prepared; 2, the beef powder, beef bone seasoners and seasoning powder are mixed in the weight ratio of 1:(0.2-0.8):(0.5-1.5), the obtained mixed powder and water are mixed in the weight ratio of 1:(8-12), the mixture is sufficiently stirred and dissolved, and the product soup base is obtained. By means of the method, the making process of a beef noodle soup base is simplified, standard and large-scale production of the beef noodle soup base is achieved, and the problems that the traditional soup base making process is complex, the technical requirement is high, and the supply quantity is insufficient are effectively solved; in addition, the made soup base is unified in taste and sufficient in meat fragrance, soup is thick and clear and bright in color, and the original flavor of Lanzhou beef noodles is kept to the maximum degree.

The invention relates to a quantitative shaping and making device for shredded eggs. The quantitative shaping and making device comprises an egg fluid tank, an egg beating device, a quantitative fluid conveying device, a shredded egg shaping device, a scraper, a material receiving box and a control system, wherein the egg fluid tank is mounted through a mounting frame, and an outlet is formed in the bottom of the egg fluid tank; the egg beating device is arranged in the egg fluid tank; the egg beating device comprises an egg beating motor, a rotating shaft, a stirring fork and a supporting seat; the quantitative fluid conveying device comprises a fluid storing barrel, an egg fluid pushing mechanism and a plurality of fluid guiding pipes; the shredded egg shaping device comprises a mounting seat with a mounting cavity, a heating drum mounted in the mounting cavity, and a shredded egg thickness adjusting mechanism; the scraper is arranged on one side of the heating drum and is arranged opposite to an adjusting barrel; the material receiving box is arranged under the heating drum, and dropped shredded eggs are tidily accommodated in the material receiving box; and the control system controls a cylinder, a rotating motor, an egg beating motor and a resistive heater to work.

The invention relates to automatic kitchen equipment. The equipment comprises a first refrigerator device, a second refrigerator device, a material box grabbing and placing device, an automatic cookerdevice, an automatic frying and cooking kitchen device, an automatic dish putting device, a steaming cabinet device, a first conveying device, a second conveying device, a third conveying device, a fourth conveying device, a fifth conveying device and a meal material rotating device. The first refrigerator device, the automatic cooker device and the automatic frying and cooking kitchen device areall located beside the material box grabbing and placing device, and the material box grabbing and placing device can place a material box of the first refrigerator device on the automatic cooker device. The automatic kitchen equipment has the advantages that the full-automatic, unmanned, standardized and programmed food material processing work is achieved, processed food materials are uniform in taste, the equipment is efficient, rapid, compact in structure, low in equipment cost, beneficial to popularization and the like.

The invention discloses a method for preparing Dongpo pork with tea aroma. The method includes steps of (1) raw material processing working procedures for selecting streaky pork, (2) low-concentration black tea soup and high-concentration black tea soup preparing working procedures, (3) blending working procedures, (4) injection and rolling and rubbing working procedures, (5) blanching, candy frying coloring working procedures and marinating working procedures and (6) sauce reduction working procedures. The method has the advantage that the quality of the Dongpo pork with the tea aroma can be comprehensively enhanced from three aspects of colors, aroma and taste by the injection and rolling and rubbing working procedures and the sauce reduction working procedures.

The invention discloses a stir-frying cooking utensil which comprises a cooker body, a stir-frying pan and a stir-frying arm. The stir-frying pan is arranged on the cooker body, and the stir-frying arm is arranged in the stir-frying pan. A heating device and a power device are arranged in the cooker body, wherein the heating device is used for providing a heat source for the stir-frying pan, and the power device is used for driving the stir-frying arm to move. The power device is connected with the stir-frying arm through a transmission device. The heating device is arranged below the cooker body and comprises electric heaters or a steam heater, and the steam heater is arranged at the bottom of the stir-frying pan and externally connected with a steam passage. The electric heaters are heating wires evenly distributed at the bottom of the stir-frying pan. According to the cooking utensil, the mechanical stir-frying arm is used for replacing traditional manual stir frying, so that the weight of stir-fried jerky each time is increased, besides the level and time in the stir-frying process can be controlled more accurately, and the taste of stir-fried finished products is more uniform.

The present invention discloses a cheese type honey product preparation method, which comprises: (1) filtering raw material honey, and carrying out concentrating cooling to obtain liquid honey; (2) inflating compressed air to the liquid honey until the liquid honey is full of gas bubbles so as to obtain second liquid honey; (3) placing the second liquid honey into an environment with a temperature of 10-15 DEG C, and adding glucose while stirring to obtain a honey mixture; and (4) after completing the glucose adding step, continuously placing the obtained honey mixture into the environment with a temperature of 10-15 DEG C, and treating the mixture by using a stirring and standing alternating process so as to obtain the required cheese type honey product. According to the present invention, the glucose is added to the raw material honey, such that the problem that the crystal seed requires grinding crushing in the traditional process is overcome so as to avoid crystal decrystallization or crystal lattice structure change; and the second liquid honey added with the glucose is full of gas bubbles, such that the glucose is easily adhered around the gas bubbles so as to promote the crystal formation.

The invention relates to a liquid beverage containing anti-permeation capsules. The liquid beverage is composed of the anti-permeation capsules with waterproof layers and of different tastes and a beverage storage liquid. The liquid beverage has the advantages that the capsules of various tastes are contained, and the capsules impart rich and varied types of flavor experience to the liquid beverage; natural plant polysaccharides are adopted as a membrane material to greatly improve the mouthfeel in an edible process, the problem of membrane penetration in the prior art is also solved, and theunique taste of the capsules can also be kept for a long time.

The invention discloses secretly-made marinated large intestines, and relates to the field of foods.The secretly-made marinated large intestines are made through the following steps that 1, conducting raw material treatment, specifically, washing and cutting off pig large intestines, putting the pig large intestines into boiled water to be boiled for 1 min, fishing out and washing clean the pig large intestines; step 2, pickling: putting the cleaned multiple sections of pig intestines into a container, adding ingredients, uniformly stirring, and pickling for 15 minutes; step 3, boiling: adding water into a pot, then putting the pickled pig intestines and ingredients into the pot, stirring and boiling with big fire. The raw materials of the pig intestines are cleaned with the rice washing water and the table vinegar, the pig intestines can be effectively sterilized, the sanitation of the raw materials is improved, and subsequent marinating is facilitated. Before marinating, the raw materials are pickled through water, sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, sodium bicarbonate, sodium carbonate, edible starch, papain, D-sodium ascorbate, cooking wine, ginger juice and table salt, impurities and peculiar smell of the pork intestines can be removed, and the taste of the marinated pork intestines is improved.

The invention relates to avicennia marina moon cake peel which comprises the following raw materials in parts by weight: 500-700 parts of avicennia marina powder, 130-200 parts of flour, 700-800 parts of invert syrup or honey, 80-100 parts of edible oil and 12-18 parts of alkaline water. The invention also discloses a preparation method of the avicennia marina moon cake peel. The moon cake peel provided by the invention takes the avicennia marina powder as a main material, so that a prepared moon cake has special taste of avicennia marina; the moon cake peel has the effects of clearing away heat, promoting urination, removing heat from the blood and relieving inflammation or internal heat, and is capable of balancing and regulating various functions of the human body; and the content and heat of grease in the moon cake peel also can be effectively reduced. The prepared moon cake is free of any preservative, thereby being favorable for body health of people. Moreover, the raw materials are convenient to take and are favorable in price, processing and utilization methods are provided for seasonal harvesting of avicennia marina, markets are provided for avicennia marina, the income of avicennia marina farmers is increased, and the blank of preparing moon cakes by adopting avicennia marina is filled up.

The invention relates to the field of cooking technology, and specifically relates to a preparation method for braised hu mutton with soy sauce. The preparation method for the braised hu mutton with the soy sauce comprises five steps of selecting raw materials, selecting a cookstove and firewood, blanching, laying materials and cooking. In the cooking step, a big fire is used and burns the bottom of an iron pot uniformly; the cooking time is controlled within 20-30 minutes; then the fire is changed into a middle fire, the completion of the middle fire cooking is determined by using the hu mutton becoming light red as a standard; then fire is changed into a small fire, the cooking time with the small fire is controlled within 20-30 minutes; hereafter, the open fire is extinguished; the auxiliary materials are picked out from the pot 10-15 minutes after the open fire is stopped, so that a pot braised hu mutton with the soy sauce is obtained. By introducing novel condiments such as dark soy sauce, light soy sauce, chicken extract and the like to braise the mutton with the soy sauce, the novel condiments are fused in the taste of the mutton; the taste is pure and unity, without any separation sense; at the same time, the braised mutton with the soy sauce prepared by the method is crisp but not greasy, is fragrant without mutton odour, and has bright red color.

The invention provides a granulated tea. The granulated tea includes a tea pellet core, and a tea gel layer covering on the surface of the surface of the tea pellet core. The tea which is easily broken is prepared into the pellet in different size, the tea is easy to be stored under the condition of covering the tea gel, mildew is not easily appeared, taste is easy to be unified, the tea soup is clear, tea flavour releases slowly during brew and drinking, brew and drinking time is more, and the difference of before and after taste is small.

The invention relates to a nutritional and health-care avicennia marina mooncake. The nutritional and health-care avicennia marina mooncake includes a mooncake skin and mooncake filling wrapped with the mooncake skin. The mooncake filling IS prepared from, by weight, 80-125 parts of avicennia marina kernels, 25-60 parts of walnut kernels, 20-55 parts of olive kernels, 75-120 parts of sesame seeds, 75-115 parts of apricot kernels, 60-95 parts of shelled melon-seeds, 10-22 parts of orange cakes, 20-45 parts of melon strips, 35-70 parts of pork and 25-35 parts of peanut oil. The invention further discloses a making method for the nutritional and health-care avicennia marina mooncake. The nutritional and health-care avicennia marina mooncake is exquisite in appearance, soft and delicate in mouthfeel, fragrant in taste, not greasy, clear in surface pattern, low in sugar and lipid content, rich in dietary fibers, free of any preservatives and conducive to the health of people, and can well meet the people's requirements for taste, nutrition and health.