79results about How to "Whet the appetite" patented technology

The invention provides a method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as a raw material. The method comprises the steps of gathering fresh hawthorn fruit and hawthorn leaves as a raw material, then performing primary deastringency on the hawthorn fruit, cutting the hawthorn fruit, removing kernels, drying or baking the hawthorn leaves, extracting hawthorn leaf juice, mixing hawthorn fruit pulp and the hawthorn leaf juice, performing heating and secondary deastringency on the hawthorn fruit pulp and the hawthorn leaf juice, then performing pulping, browning preventing, pectin removal, sugar regulating, fermenting and clarifying on the hawthorn fruit pulp and the hawthorn leaf juice, and finally performing filtering, wine regulating and ageing, so as to obtain the finished hawthorn wine. By adopting the method, the hawthorn fruit and hawthorn leaves are organically combined, the prepared hawthorn wine can properly maintain original nutrient components and functional components of the hawthorn fruit and hawthorn leaves, and after technical processes of deastringency, browning preventing, and pectin removal, the hawthorn wine is rich in nutrition and good in palatability and taste, arouses appetite of people, belongs to multifunctional health-care wine product with the effect of preventing diseases and higher a health-care value, and is good in market prospect.

The invention discloses a method for making a stewed duck, which comprises three steps of boiling in clear water, marinating and roasting, marinade for marinating is prepared by mixing and boiling Sichuan pepper, hot pepper, allspice, fructus tsaoko, star anise, cinnamon, galangal, dried orange peel, clove, common fennel, piperis longi, liquorice, kepulaga, elecampane, rhizoma kaempferiae, herb, murraya paniculata (L.) jack, cumin, spiceleaf, lycopodium calvatum, rhizoma gastrodiae and amomum villosum and using an appropriate mount of sugar, salt and chicken essence, the duck stewed by using the marinade with the formula is salty and fresh, the taste is special, and the aroma of spices and the aroma of the duck are combined to the moderate aroma; and the boiled duck is roasted for 3-4h at the temperature of 50-60 DEG C, thereby realizing crisp skin and tender meat and being aromatic and oily. The stewed duck produced by adopting the method has the advantages of crisp skin, tender meat, aromatic and oily properties, salty and fresh taste and special taste, and can be conformable to the public tastes, be welcomed by consumers and be non-greasy by long-term consumption, so that the product is in good sales and realizes good economic benefits.

The invention discloses a cobblestone steamed bread making method. The method comprises the steps that firstly, flour, salt, baked crushed peanut kernels, stir-fried sunflower seed kernels, yeast powder and fennel are taken to be added into a dough mixer, vegetable oil and drinking water at the temperature of 11 DEG C to 30 DEG C are simultaneously added at the constant speed, and stirring is conducted while the vegetable oil and the drinking water are added; secondly, an appropriate amount of the flour and the vegetable oil are added again, and stirring is continuously conducted for 10 min to 20 min; thirdly, mixed dough is taken out of the dough mixer to be fermented; fourthly, the fermented dough is cut into a plurality of equal parts; fifthly, each part of the dough is rolled into a cake with the thickness of 8 mm to12 mm through a rolling pin; sixthly, cobblestones are put into an electric griddle to be heated; seventhly, the rolled cakes are put into the electric griddle in which the cobblestones are laid, the electric griddle is covered with a griddle cover, heating is conducted for 15 minutes, the cakes are turned over to the other sides, and then baking is conducted for 5 minutes. According to the cobblestone steamed bread making method, by increasing the thickness of cobblestone steamed bread, the problems that the cobblestone steamed bread is prone to extrusion and moisture are solved; by increasing the diversity of the raw materials, the mouthfeel is improved; by increasing the using amount of the vegetable oil, the baked cobblestone steamed bread is more attractive in color and luster.

The invention belongs to the field of recycling of agricultural wastes, and particularly relates to a disposable oil-proof water-proof degradable meal box prepared from straws and a preparation method of the meal box. The disposable oil-proof water-proof degradable meal box prepared from the straws is prepared from the following raw materials in parts by weight: 50-100 parts of corn straws, 50-100 parts of wheat straws, 50-100 parts of purple perilla straws, 50-100 parts of bamboo leaves, 1-7 parts of auxiliary agents, 0.5-2.5 parts of oil-proof agents and 0.5-2.5 parts of paraffins. The disposable oil-proof water-proof degradable meal box prepared from the straws, which is disclosed by the invention, has the advantages of good oil proofing and water resistance of a product, simple preparation process, low production cost, degradability and safety without toxicity.

The invention particularly relates to colorful brown rice noodles containing Chinese herbal medicine components and a preparation method thereof. The preparation method comprises: boiling the needed Chinese herbal medicines into a juice with colors, then immersing common brown rice in the Chinese herbal medicine juice and grinding into a mixed juice containing both the Chinese herbal medicine components and colors, adding starch into the mixed juice according to the amount, mixing uniformly and preparing the characteristic finished product rice noodles containing both the Chinese herbal medicine components and colors. According to the brown rice noodles and the preparation method thereof, brown rice is lower in cost than rice and substantially higher in nutrition value than rice. Therefore, the prepared rice noodles from brown rice are correspondingly lower in cost and much higher in nutrition than rice noodles prepared from rice; and also, the adopted Chinese herbal medicines not only have efficacies of dietotherapy and health preserving, but also can be boiled into the juice with different colors, and the medicinal and edible characteristic rice noodles product with good color, flavor and taste is prepared by combining brown rice and Chinese herbal medicines.

The invention discloses health-care tea particles containing hawthorn leaves and plum blossoms and having effects of relieving asthma and eliminating phlegm. The health-care tea particles are prepared from the following raw materials in parts by weight: 230-250 parts of jasmine flowers, 10-15 parts of hawthorn leaves, 10-15 parts of plum blossoms, 5-6 parts of barley seedling powder, 2-4 parts of peanut butter, 3-5 parts of coix seed oil, 7-8 parts of chicken liver, 15-20 parts of rose-flower tea water, 5-6 parts of rubus parvifolius, 2-3 parts of ginger candy, 5-7 parts of fresh corn niblets, 1-3 parts of buttonbush flowers, 1-2 parts of lycium barbarum leaves, 2-2.5 parts of hawthorn kernels, 2-3 parts of golden camellia, 2-3 parts of rhizoma polygonati, 8-10 parts of maltodextrin, 7-8 parts of beta-cyclodextrin, 3.5-4 parts of vitamin C and proper amount of alcohol and water. The health-care tea particles disclosed by the invention have the advantages that due to addition of the vitamin C, the oxidation resistance of the jasmine flower tea powder is enhanced, and flavanol compounds in the jasmine flower tea powder is not easily oxidized, so that the original color of the jasmine flower tea powder is retained; due to addition of the beta-cyclodextrin, the bitter taste caused by oxidation of the flavanols in tea soup can be adjusted.

The invention discloses a preparation method of sweet corn wine. The preparation method specifically comprises the steps: collecting fresh sweet corns as a raw material, then separating corn kernels from corn cobs, boiling, stewing, steaming, mixing with distiller's yeast, saccharifying, potting, distilling, and preparing the finished wine. By implementing the preparation method, the required sweet corn raw material is extremely abundant, and is low in price; the prepared sweet corn wine is free from any additive and preservative and pure in mouth feel, and never goes to the head after people drink the sweet corn wine. Meanwhile, the prepared sweet corn wine is rich in nutrients, and well reserves original nutrients and functional ingredients of sweet cone wine fruits, thereby being a wine product with multiple health functions, and being very good in market prospect. The current situation that less processed products obtained by deeply processing the sweet corn wine on the market is changed, the path of the sweet corn wine after production is solved, the development of relevant industries of the sweet corn wine is driven so that a new economic growth point is formed, and huge economic benefit and social benefit are achieved.

The invention discloses a chili seasoning. The chili seasoning is prepared from dry chili powder, sesame, fermented soya beans, pepper, star anise, fennel, cinnamon, Chinese olive, fresh ginger, dried ginger, galangal, rhizoma kaempferiae, sage, cardamom, radix angelicae, black pepper, radix aucklandiae, vanilla, peanut kernels, walnut kernel and salt. The invention further discloses a preparing method of the chili seasoning. The preparing method includes the following steps of 1, chili sorting; 2, parching; 3, smashing; 4, mixing; 5, stirring; 6, packaging. The chili seasoning has the advantages of being spicy, palatable, thick in fragrance and moderate and long in taste; the chili seasoning is good in color, aroma and taste, rich in nutrient, low in calorie, suitable for industrial production and good in economic and social benefit.

The invention relates to a fresh sweet corn vinegar and a preparation method thereof. The preparation method specifically comprises: selecting insect pest-free and fresh sweet corn as a raw material, pulping the sweet corn into a pulp, mixing and uniformly stirring the sweet corn pulp, brown sugar, lactic acid bacteria and acetic acid bacteria, fermenting, carrying out pulp residue separation, blending, sub-packaging into a holding container, and sterilizing to obtain the sweet corn vinegar finished product. According to the present invention, the sweet corn is used as the raw material, triacetin, essence and other auxiliary raw materials are not doped during the sweet corn vinegar preparation process, the acetic acid generation is accelerated with the added acetic acid bacteria, and the prepared sweet corn vinegar has characteristics of pure, soft and refreshing taste, good palatability, excellent taste, and appetite promoting, is a fruit vinegar beverage with a variety of health functions, and has good market prospects.

The invention relates to a preparation method of a pitaya fruit vinegar. The preparation method comprises the following steps: selecting fresh pitaya fruits as the raw materials, wherein the pitaya fruits are 70 to 80% matured and do not have any rotten part or disease; cleaning the pitaya fruits, pulping the whole pitaya fruits into paste, adding rock sugar and yeast to carry out fermentation, separating the pulp and the dregs, and finally diluting the pulp so as to obtain the edible pitaya fruit vinegar. In the provided preparation method, complete pitaya fruits are taken as the raw materials, no auxiliary material such as vinegar essence, essence is added during the preparation process, and the prepared pitaya fruit vinegar has a fruit fragrance and a pure, soft and refreshing taste. The palatability and taste of the pitaya fruit vinegar are good, the appetite of people can be promoted therefore, and the pitaya fruit vinegar is a multifunctional vinegar beverage and has a very good market prospect. In the present market, the deeply-processed pitaya products are rare, the provided preparation method may change the situation, moreover, the matured pitaya can be processed before sale, the related pitaya industries can be promoted, a new economic growth point will be formed, and thus the preparation method will generate enormous economic and social profits.

The invention is applicable to the technical field of flavored food, and provides chili oil and a preparation method thereof. The chili oil is prepared from rapeseed oil, dried chilies, spices, Chinese prickly ash, sesame seeds, scallions, ginger, garlic and the like, wherein the spices comprise aniseed, cumin, fructus momordicae, dried tangerine peel, Chinese wolfberries and the like. The prepared chili oil is good in color, flavor and taste and moderately spicy and hot, has smooth mouthfeel and rich fresh fragrance, and can stimulate the sensory organs of consumers and raise the appetite ofthe consumers, thereby promoting appetite, promoting digestion and meeting the requirements of the consumers on taste and mouthfeel. The chili oil also contains higher nutritional value, is helpful tostrengthen the spleen, nourish the stomach, nourish the liver and kidney, tonify the blood, invigorate qi, promote appetite, promote digestion, promote blood circulation, dredge collaterals, reduce blood sugar and blood pressure, beautify skin, keep youthfulness, refresh mind, restore consciousness and the like, and realizes health-care effects of health-preserving dietary therapy.

The invention relates to double-color thin-wall plastic tableware and a processing method thereof, and belongs to the technical field of tableware. The tableware comprises a body. The body comprises a round bottom in the middle and a conical flange extending to the periphery of the round bottom. The body is formed by multiple layers of sheets in a laminated mode and comprises an upper surface layer and a lower surface layer, the sheets are tightly attached to one another, the thickness of the sheets ranges from 0.2 mm to 0.7 mm, the sheets forming the upper surface layer and the lower surface layer have different colors, and the sheets are made of plastic, including polypropylene plastic (PP) and polystyrene plastic. Because the tableware is formed by the multiple layers of sheets of different colors in a combined mode, the tableware has high strength without becoming sunk easily, and is convenient to use and more novel and bright-colored in appearance; because the tableware is made of the polypropylene plastic (PP) or the polystyrene plastic with reasonable compatibility, on one hand, the long-lasting antibacterial and antifungal property and other properties of the cup are effectively guaranteed, and on the other hand, environmental pollution caused by disposable tableware can be reduced; because the tableware is processed through a plastic sucking moulding process with special parameters, the final properties of the tableware are improved.

The invention relates to the technical field of food processing, particularly to a pickled radish preparation method, which comprises: preparing a sousing liquid, wherein a sousing liquid is blended, the blended sousing liquid is subjected to standing for 24-48 h and then is placed into an ice cuber, and freezing is performed; and selecting fresh white radish, washing, cutting into slices or strips, adding raw salt to the cut radish, softening, sousing for 5-8 h with the raw salt, carrying out pressing dewatering, and pouring the pressed radish into the frozen sousing liquid according to a weight ratio of the radish to the sousing liquid of 1:(2-4). According to the present invention, the pickled radish obtained through the preparation method has characteristics of crisp and sweet taste and unique flavor.

The invention belongs to the field of pepper deep processing, and particularly relates to a curing method of fresh conical redpepper fruit. The curing method particularly comprises the steps that the smooth-skin, fleshy, uniform and disease-and-pest-free conical redpepper fruit with handles is collected and serve as a main raw material; a combined raw material consists of 40% of red conical redpepper fruit, 40% of green conical redpepper fruit and 20% of peeled garlics; the raw conical redpepper fruit material is disinfected by ozone and then combined with the peeled garlics; a curing fluid is prepared; the conical redpepper fruit and the garlics are cured for 20-30 days; a finished conical redpepper fruit product is obtained, and put into glass bottles separately according to the quantity; and cured conical redpepper fruit goods capable of being circulated for sale are obtained. With the adoption of the curing method, the full fruit with the handles is taken directly to serve as the raw material, so that a curing technological flow is very simple; when the cured conical redpepper fruit product is taken out, a faint scent overflows; the pH value is about 4, so that the acidity is appropriate; and the cured conical redpepper fruit product is fresh, peppery and tasty, has red, green and white colors, is very bright in color, and arouses appetite of people. A very promising path is created for a deep processing channel of the conical red pepper fruit.

The invention relates health-care blueberry tofu and a preparation method thereof. The health-care blueberry tofu is made with soybean milk, blueberry leaf powder and blueberry leaf juice according to a weight ratio of 1:0.02-0.08:0.01-0.02. The preparation method includes: firstly picking fresh blueberry leaf, cleaning, crushing, pressing, filtering to obtain blueberry leaf juice and leaf residue, drying the leaf residue, and grinding to obtain the blueberry leaf powder; secondly making well soaked soybean into soybean milk by the conventional methods, adding the blueberry leaf powder into the soybean milk according to the above weight ratio, mixing to obtain mixed milk, and boiling; and thirdly, slowly adding the blueberry leaf juice according to the above weight ratio when the mixed milk cools to 75 DEG-90 DEG C, and after the mixed milk coagulates into uncongealed beancurd, operating procedures according to the conventional methods to obtain finished tofu. Therefore, nutrients in the soybean milk and the blueberry leaf are comprehensively utilized, effects are complentary, nutrition and health values of the tofu are improved, attracting green or light green color is imparted to the tofu, and the tofu has strong fruit flavor and can enhance vitality and prolong life while arousing people's appetite.

The invention belongs to the technical field of agricultural product deep processing, and specifically relates to a preparation method of preserved pitaya. The preparation method comprises the following steps: selecting fresh pitaya fruits as the raw materials, wherein the pitaya fruits are 70 to 80% matured and do not have any rotten part or disease; peeling off the pitaya peels, cutting the pitaya pulp into slices with a length of 0.5 to 0.6 centimeter, then soaking the pitaya slices into a solution containing 2% of salt and 0.2% of sodium sulfite, then soaking pitaya slices into sugar, baking, grading, and packing so as to obtain finished products. The preserved pitaya prepared by the provided preparation method is rich in nutrients, moreover, the original nutrients and functional components are well preserved, the value of the pitaya is increased, the preserved pitaya is convenient for transportation, and thus the preserved pitaya has a very good market prospect. In the present market, the deeply-processed pitaya products are rare, the provided preparation method may change the situation, moreover, the matured pitaya can be processed before sale, the related pitaya industries can be promoted, a new economic growth point will be formed, and thus the preparation method will generate enormous economic and social profits.

The invention discloses a tea flavor moon cake which comprises moon cake skin and moon cake filling, wherein the moon cake skin comprises water dough and oil dough; the water dough is prepared from the following raw materials in parts by weight: 10-15 parts of wheat flour, 3-4 parts of water and 2-3 parts of rapeseed oil; the oil dough is prepared from the following raw materials in parts by weight: 10-15 parts of wheat flour and 5-7 parts of lard oil; the moon cake filling is prepared from the following raw materials in parts by weight: 3-3.5 parts of steamed dough, 3-4 parts of peanuts, 2-3 parts of walnuts, 5-6 parts of sesames, 2-3 parts of white sugar, 0.4-0.6 part of lard oil, 1-2 parts of dried tangerine or orange peel and 10-12 parts of tea leaves; a part refers to the weight of 0.5kg. The invention further discloses a method for preparing the tea flavor moon cake. The tea flavor moon cake is natural and healthy in food materials and does not have any preservative or additive; by carefully choosing and reasonably mixing the various raw materials, the nutritional ingredients of the various raw materials are remained to the greatest degree, and oily feel brought by the lard oil is neutralized by using the tea leaves salted by the dried tangerine or orange peel and sugar.

The invention discloses health tea containing mulberry leaves. The health tea is prepared from the following raw materials in percentage by weight: 75%-85% of mulberry leaves, 1%-2% of taxus chinensis branches and leaves, 4%-6% of fingered citron, 3%-5% of pine needles, 2%-5% of fructus aurantii, 1%-3% of jujube and 1%-3% of wolfberry fruit. The invention further discloses a preparation method of the health tea. The preparation method comprises the following steps: selecting raw materials; withering at room temperature; cutting mulberry leaves, carrying out high-temperature fixation, and kneading; and frying tea at a medium temperature, and packing. The health tea produced by the method is sweet and fresh, has long-lasting sweet smell, and has the efficacies of refreshing, quenching thirst, whetting the appetite, promoting the secretion of a body fluid, improving the immunity, resisting cancers, regulating the spleen and stomach, reducing blood pressure and blood glucose, resisting senescence, clearing the liver and improving vision and the like.

The invention belongs to the technical field of manufacture of characteristic foodstuffs, and particularly relates to colorized coarse-grain brown rice noodles and a preparation method thereof. The colorized coarse-grain brown rice noodles are prepared by combining starch with brown rice with different colors. According to the colorized coarse-grain brown rice noodles and the preparation method thereof, brown rice is lower in cost than rice and substantially higher in nutrition value than rice. Therefore, the prepared rice noodles from brown rice are correspondingly lower in cost and much higher in nutrition than rice noodles prepared from rice; and also, the prepared brown rice noodles have good chewy quality and good mouthfeel. Additionally, because the brown rice has multiple colors, the brown rice can be prepared into brown rice noodles with different colors; and the brown rice noodles with different colors are mixed together and forms a bowl of varicolored characteristic brown rice foodstuff before being eaten, and thus the brown rice noodles not only are abundant in nutrition and but also are capable of arousing people's appetite. By implementing the technical scheme, the brown rice noodles product is substantially improved in value, and production operators attain good profits.

The invention provides a preparation method for instant seaweed fresh vermicelli. The preparation method comprises the following steps: preparing kelp paste and preparing a sodium alginate solution; mixing the kelp paste with the sodium alginate solution, and molding by a calcium ion solution; heating and sizing; packaging; and sterilizing and cooling. According to the preparation method for the instant seaweed fresh vermicelli, kelps are used as raw materials and are prepared into the instant seaweed vermicelli. The kelps are abundant in nutrition, easy to culture and large in yield and belong to a green and healthy food. The production process of the instant seaweed vermicelli is simple and low in cost; nutritional substances in seaweeds can be maintained to a high degree; the mouth feel is enhanced to meet the requirements of people with different tastes.

The invention belongs to the technical field of food manufacturing and discloses a hawthorn, orange peel and matcha crystal dumpling, a preparation method thereof and an instant frozen stuffed dumpling. Dumpling powder is composed of the following components in parts by weight: 10-30 parts of hawthorn, 10-30 parts of orange peel, 25-70 parts of sago powder, 5-25 parts of sweet potato starch and 0.5-4.0% of matcha powder; stuffing is composed of 50-100 parts of white sesame, 50-100 parts of red peanuts and 50-100 parts of brown sugar; and the preparation method comprises the following steps: decocting the hawthorn and orange peel into water decoction; polishing sago into sago powder; mixing with sweet potato starch, adding matcha powder, adding the mixed water decoction of the hawthorn andorange peel, kneading a sago powder dough, and standing for 20 minutes; and adding the stuffing composed of the white sesame, red peanuts and brown sugar, so that the finished product is obtained. Thehawthorn, orange peel and matcha crystal dumpling disclosed by the invention has the advantages that unique matcha flavor and faint scents of the hawthorn and orange peel are given to the dumpling, the dumpling is soft and waxy and also has elastic taste; and the dumpling disclosed by the invention does not contain any additive, and the matcha is added, so that the dumpling is more nutrient.

The invention relates to a preparation method of pumpkin wine. The preparation method comprises the following steps: collecting fresh and non-degenerative old pumpkins as a raw material; then, removing peels and seeds; pulping pumpkin pulp into slurry; and finally fermenting and brewing to prepare an original juice pumpkin wine product. By virtue of the embodiment of the invention, any assistant raw materials such as water, alcohol and essence are not doped in the preparation process of the pumpkin wine, and the prepared pumpkin wine is pure original juice wine. Meanwhile, the prepared pumpkin wine is rich in pumpkin fragrance and pure in taste and does not go to the head. The pumpkin wine is good in palatability and good in taste, arouses appetite of people and is a wine product with various health-care functions and good in market prospect. By virtue of the embodiment, the situation that in the existing market, pumpkin deep processing products are rare is further changed, the post-production outlet of pumpkins is solved, and the development of pumpkin related industries is driven to form new economic growth points, so that the pumpkin wine has huge economic and social benefits.

The invention relates to the technical field of food processing, in particular to a moon cake with passion fruits, five kernels and sweet-roasted pork and a preparation method thereof. The moon cake comprises a wrapper material and stuffing; the wrapper material is mainly prepared from plain flour, cooked glutinous rice flour, passion fruit juice, purple potato powder, cassava powder, okra powder, moringa oleifera powder, Chinese cabbage powder, bitter gourd powder, murraya exotica powder, lemon juice, cerealose, isomalt, monocalcium phosphate, baking powder, white oil, artemisia oil, rice bran oil, alkali water and the like; the stuffing is prepared from the sweet-roasted pork, the five kernels, eggplants, wax gourds, tangerine peels, pomelo peels, lotus roots, syrup, xanthan gum, sodium diacetate and the like; then, the moon cake is prepared by molding, baking and other steps. The moon cake with the passion fruits, the five kernels and the sweet-roasted pork has the advantages of being golden in color, transparent in luster, mellow in taste, sweet but not greasy, soft and crisp, rich in nutrient, long in shelf life, simple in preparation method and easy to produce, and has unique fruit fragrance and floral fragrance and the health-care effects of clearing heat, removing toxicities, promoting appetite, inducing saliva, maintaining beauty, keeping young, losing weight, reducing fat and the like.

The invention provides hawthorn and passion fruit wine. The hawthorn and passion fruit wine is brewed by taking mature hawthorn fruits and passion fruits as raw materials according to a conventional fruit wine preparation method. By implementing the hawthorn and passion fruit wine, the hawthorn fruits and the passion fruits are organically combined, and the prepared hawthorn and passion fruit winehas original nutritional and functional components of the hawthorn fruits and the passion fruits at the same time; the produced hawthorn and passion fruits are rich in nutrition, better in effect, strong in fruit fragrance, good in palatability and good in taste, can stimulate the appetite of people, and are a multifunctional health-care wine product with the functions of disease prevention, health maintenance and the like at the same time. By implementing the hawthorn and passion fruit wine, the current situation that highly processed products of the hawthorn fruits and the passion fruits are rare on the current market is changed, the post-production outlet of the hawthorn fruits and the passion fruits is achieved, the development of related industries of the hawthorn fruits and the passion fruits is promoted, a new economic growth point is formed, and huge economic benefits and social benefits are achieved.

The invention relates to a method for brewing litchi wine. The method specifically comprises the steps of collecting fresh, non-decay and 80-90% ripe litchi fruits as raw materials, then cleaning the raw materials, draining the moisture on the surfaces of the litchi fruits, peeling and shelling, pulping, fermenting and finally brewing to obtain a normal juice litchi wine finished product. By implementing the method disclosed by the invention, in the preparation process of the litchi wine, any auxiliary materials, such as water, alcohol and essence are not doped and thus the prepared litchi wine is pure normal juice wine, and meanwhile, the prepared litchi wine is rich in aroma of litchi and has pure taste, good palatability and good taste and is sweet and refreshing, after people drink the litchi wine, the head of people cannot be spun and so that the litchi wine is a wine product with a plurality of health-caring functions and has very good market prospects. By implementing the method, the situation of rare deep processing products of litchi on the current market is also changed, the problem of the future of the produced litchi is solved, the development of litchi-related industries is promoted so as to form a novel economic growth point and great economic and social benefits are achieved.

The invention discloses an appetizing pumpkin seed kernel and purplish glutinous rice cake and a preparation method thereof. The appetizing pumpkin seed kernel and purplish glutinous rice cake is characterized by comprising the following raw materials in parts by weight: 300-350 parts of purplish glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of defatted soybean protein, 20-23 parts of aloe ultramicro powder, 30-35 parts of pumpkin seeds, 100-120 parts of rice vinegar, 25-30 parts of misgurnus anguillicaudatus powder, 7-8 parts of cortex cinnamomi, 15-18 parts of cuttlefish flesh, 10-12 parts of diced green onion, 30-35 parts of salted duck egg yolk, 300-350 parts of bovine bone, 7-8 parts of lemon peel, 10-12 parts of red wine, 8-9 parts of ginger slices, 7-8 parts of hawthorn skin and 5-6 parts of glabrous greenbrier rhizome. The active ingredients of the appetizing pumpkin seed kernel and purplish glutinous rice cake has the health-care effects of promoting appetite, nourishing the stomach, strengthening the spleen, keeping beauty, replenishing blood, inducing diuresis, disintoxicating, resisting inflammation and the like.

The invention relates to a watermelon peel beverage which is prepared from following raw materials, by weight, 100-200g of watermelon peel, 20-30g of mung bean, 40-60g of brown sugar, 20-30g of lotus seeds, 60-70g of lily and 400-500g of water. The watermelon peel beverage is prepared by crushing and grinding the raw materials, mixing the raw materials, performing an extraction process, performing sterilization and adding a proper amount of additives. The watermelon peel beverage is easy to prepare and is suitable for being prepared in large scales in the season that watermelons are matured. The watermelon peel is refreshing and delicious, and has effects of relieving summer-heat and clearing heat and promoting appetite and engendering fluid.

The invention discloses a preparation method of novel salt-free Chinese sauerkraut. The novel salt-free Chinese sauerkraut is prepared from raw materials in parts by weight as follows: 10-20 parts ofround radish leaves, 0.1-0.2 part of lactobacillus yeast powder and 100-200 parts of distilled water. According to the process, the traditional Chinese sauerkraut preparation technology is optimized,and the prepared finished product is light in mass, easy to store and convenient to eat, has unique flavor and appetizing and grease-relieving effects, is rich in cellulose, meets the health requirement for low-salt food on the market, provides theoretical basis and support for further development and utilization of green vegetables and promotes development of deep processing industry of vegetables in China.

The invention relates to fructus crataegi sweet corn wine, which is prepared from the following steps of adopting ripe fructus crataegi fruits and sweet corns as raw materials, and then brewing according to a conventional fruit wine preparation method. Through applying the fructus crataegi sweet corn wine, the fructus crataegi fruits and the sweet corns are organically combined, so that the prepared fructus crataegi sweet corn wine has original nutrients and functional components of the fructus crataegi fruits and the sweet corns at the same time; since the sweet corns have a high sugar degree, a wine degree can be naturally generated without adding other sugars during a preparation method; the produced fructus crataegi sweet corn wine not only is rich in nutrients, but also has better effect, has a heavy fruit fragrance, is good in palatability and taste, can whet the appetite of people, and is a multifunctional health-care wine product with disease prevention and health maintenance. Through applying the fructus crataegi sweet corn wine provided by the invention, the current situation that highly processed products prepared fromthe fructus crataegi fruits and the sweet corns are rare is changed, the post-production way problem of the fructus crataegi fruits and the sweet corns is solved, the development of related industry of the fructus crataegi fruits and the sweet corns is driven, a new economic growth point is formed, and great economic benefit and social benefit are achieved.

A mango-pitaya compound beverage is composed of mango juice and pitaya juice. The mango-pitaya compound beverage is prepared by organically combining mango original juice and pitaya original juice, thereby being higher in nutritional value, maintaining aroma of fruit, being pure in taste, soft, refreshing, high in palatability, great in flavor and capable of arousing people's appetite, being a fruit drink with various healthcare functions and having great market prospect. The mango-pitaya compound beverage is ideal in form, well retains original nutritional and functional ingredients of mangoand pitaya and is easy to digest and absorb, and special functions are enhanced; a status quo that products processed from mango and pitaya are rare on current market is changed, the problem of a wayout for mango and pitaya after yielding is solved, development of industries related to mango and pitaya is driven, a new economic growth point is formed, and the mango-pitaya compound beverage has great economic benefit and social benefit.