145results about How to "With taste" patented technology

The invention relates to an eccentric coffee machine which comprises a base 1, a coffee liquid collection chamber 2, a funnel 3, a funnel cap 4, and a motor 5. The funnel 3 is arranged inside the collection chamber 2, the motor 5 which drives the funnel 3 to rotate is fixed inside the base 1 and the funnel 3 and the funnel cap 4 form a damping passage to the coffee liquid. By adopting the structure, the funnel 3 and the funnel cap 4 form a damping passage to the coffee liquid and prolong the contact time of coffee and water to fully mix coffee and water and then toss coffee and water out of the funnel. Compared with the prior art, the coffee made by the eccentric coffee machine of the invention has strong fragrance and original flavor of coffee.

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 a method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers, and belongs to the field of paste food processing and fish by-product processing. Because of mixing and stir-frying of frittered freshwater fish, soybeans and Pixian thick broad-bean sauce, the delicious mushroom-fish tidbit paste has a fish fragrance, contains rich and comprehensive nutrients and has an excellent taste. Because of utilization of mushrooms, the delicious mushroom-fish tidbit paste has a rich sauce fragrance. Through utilization of large amounts of effective seasoning components of scallions, ginger and garlic and other natural spices, the delicious mushroom-fish tidbit paste has a rich and attractive integral flavor and an obvious scallion and garlic fragrances. The delicious mushroom-fish tidbit paste does not contain a preservative and has a long shelf life of 12 months. The method for preparing the delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers fully utilizes frittered freshwater fish leftovers. The delicious mushroom-fish tidbit paste still has a heavy fragrance, contains rich nutrients and has a good taste after being subjected to high-temperature and high-pressure sterilization, has low salt and hot pepper content, and satisfies modern healthy-eating requirements.

The invention discloses a feed sweetener which is prepared by mixing the following components in parts by weight: 25-70 parts of soluble saccharin, 5-70 parts of maltodextrin, 1-10 parts of sweet taste intensifier, 0.01-0.1 part of ethyl maltol and 0.01-0.1 part of ethyl vanillin, wherein the sweet taste intensifier is one of Acesulfame-K, sucralose, alitame and D-tryptophan or a mixture formed by mixing Acesulfame-K, sucralose, alitame and D-tryptophan according to any ratio. The sweetener enables animals to truly and effectively taste all the components, thereby increasing the feed intakes of the animals and improving the production performance of the animals. The sweetness of the sweetener is 150-500 times higher than that of sucrose, and the sweetener has sucrose-like fragrance and mouth feel, thereby reducing the additive amount of the sweetener in the feed and lowering the culture cost. The sweet taste intensifier in the invention has good stability, and the decomposition temperature is higher than the preparation temperature, so that the sweet taste intensifier can not be decomposed in the sweetener preparation process and the feed granulating process, thereby ensuring that the sweet taste is true and effective.

The invention discloses a method for making chicken bean curd. The method comprises the following steps of: (1) preparing raw materials of the chicken bean curd in parts by weight: 50-60 parts of chicken breast meat, 4-6 parts of chicken skin, 1-3 parts of isolated soybean protein, 5-8 parts of corn starch, 1-1.5 parts of common salt, 0.01 part of sodium erythorbate, 2-3 parts of white sugar, 0.1part of trimeric sodium phosphate, 4-6 parts of egg white, 0.04-0.06 part of five-spice powder, 0.2-0.3 part of enzymolytic chicken meal, 0.04-0.06 part of ground pepper powder, 0.1 part of carrageenan and 24-28 parts of ice water; (2) sousing the chicken breast meat; (3) chopping, mixing and emulsifying the soused chicken breast meat and chicken skin; and (4) forming, cooking, frying and quicklyfreezing. According to the method for making the chicken bean curd, disclosed by the invention, the taste of the chicken breast meat is full of elasticity, friability and toughness; the gold chicken bean curd comprises more comprehensive animal protein, vegetable protein, fat and carbohydrate, and has more comprehensive nutrition constituents compared with the chicken breast meat.

The invention belongs to the field of health care products, and specifically relates to biscuits capable of cleansing colon, expelling toxin, maintaining beauty and keeping young and a preparation method thereof. The biscuits are prepared by raw materials including, by mass, 10-25% of oat powder, 10-15% of Chenopodium quinoa powder, 0.1-0.3% of resistant dextrin, 3-5% of coconut oil, 1-3% of plant stanol ester, 2-6% of chia seed powder, 1-3% of potato powder, 1-4% of white kidney bean powder, 1-3 % of whey protein powder, 0.02-0.05% of hydrolyzed yolk powder, 3-8% of psyllium husk powder, 1-3% of trehalose, and residual water. The biscuits can be used as meal replacement biscuits, have the characteristics of low calorie, high dietary fiber and high protein, and have mouthfeel of crisp biscuits, and animal tests have proved that the biscuits have a certain fat-reducing effect.

The invention discloses a preparation method of salted egg yolk essence. The preparation method comprises the following steps: putting fresh egg yolk liquid into a dialysis bag; then putting the dialysis bag into a saturated saline solution to be immersed, and carrying out enzymolysis by lipase; carrying out enzyme deactivation, thereby obtaining a salted egg yolk enzymolysis solution; adding table salt, mixed amino acids, glucose, mycose, rhamnose, glycerin and xanthan gum into the salted egg yolk enzymolysis solution; and carrying out thermal reaction to prepare the salted egg yolk essence. The preparation method takes natural egg yolks as the raw materials, and the salted egg yolk flavored essence is prepared by using a biological catalysis effect and a thermal reaction technology; and the salted egg yolk essence has abundant fragrance, real mouth feel and low cost, and has a great application market.

The invention provides herbal tea for clearing away lung-heat and moistening throat. The herbal tea is characterized by comprising the following components: 5-15g of platycodon grandiflorus, 5-15g of mints, 5-15g of folium mori, 10-20g of chrysanthemum morifolium, 5-15g of ophiopogon japonicus, 10-20g of scaphium wallichii, 5-15g of lonicera japonica, 3-7g of rhizoma phragmitis and the like. The herbal tea provided by the invention has the functions of clearing away lung-heat and moistening the throat, detoxifying and relaxing the bowels, is cool and tasty, is safe to drink and has low production cost.

The invention aims at providing an automatic pancake flipping scraping machine which simulates the whole actions of flipping scrapping pancakes by hand. The full-automatic square pancake flipping machine is high in automation degree and is capable of producing continuously, and the pancakes produced are more tasty than the pancakes made by hand. The scheme of the full-automatic square pancake machine includes that four griddles are arranged on a rotation plate, the griddles are provided with heat sources by conduction oil, a cleaning oiling device is arranged outside the rotation plate, the device is used for cleaning and oiling for surfaces of the griddles, a flipping scrapping device is capable of providing materials, shaping the materials by flipping and scrapping, filling water for cooling and cleaning and maintaining the self, and the continuous production is guaranteed.

The invention discloses a chicken essence seasoning and a preparation method thereof. The chicken essence seasoning is prepared from the following raw materials in percentage by weight: 3-15 percent of chicken, 1-10 percent of egg, 37-55 percent of sodium glutamate, 1.1-3 percent of disodium 5-ribonucleotide, 20-38 percent of common salt and 0.001-0.005 percent of riboflavin. In the invention, the riboflavin is used as a coloring agent of the chicken essence seasoning for the first time. The riboflavin has better coloring effect than that of a general riboflavin, i.e. the favorable coloring effect can be achieved by using a small amount of the riboflavin with low concentration. The riboflavin has favorable color and luster stability; and after being heated at the temperature higher than 90DEG C for 60 minutes, the riboflavin can still keep better stability and stable color and luster. The color and luster of the riboflavin has better slat resistance and the stability of the color and luster of the riboflavin cannot be influenced by 50 percent of saline matters, so that the adverse influences that the common coloring matter has low safety and poor colorability can be avoided. The riboflavin also is a vitamin essential for human body and has a certain nutrient value, can supplement vitamin to people conveniently.

The invention relates to a luffa wound fluid functional drink and a preparation method thereof. The method comprises the following operation steps: (1) preparation of loofah water; (2) preparation of wolfberry juice; (3) preparation of kudzu root and poria cocos mixed slurry; (4) preparation of hawthorn slurry; (5) preparation of lotus leaf juice; (6) ) deployment, 5-20 parts of loofah water, 1-15 parts of fruit juice, 2-5 parts of wolfberry juice, 5-20 parts of kudzu root and Poria cocos mixed slurry, 5-10 parts of hawthorn slurry, 5-10 parts of lotus leaf juice, xylose 4-8 parts of alcohol, 0.8 part of honey, 0.1-0.3 part of citric acid, 0.1-0.3 part of sodium carboxymethyl cellulose, after mixing evenly, the material liquid is obtained; (7) degassing; (8) homogeneous; (9) ) filling, ultra-high pressure sterilization, cooling. The invention utilizes raw materials of the same source as medicine and food to prepare health-care beverages, increases the types of beverages, and is moderately priced as a beverage with health-care functions, and is easily accepted by consumers.

The invention discloses a western ham processing method and a production device thereof. The production device comprises a raw material treatment device, a puncture injection machine I, a crusher, a stirrer and a cooking device. The raw material treatment device is connected with a cutting machine through a conveying device; one side of the cutting machine is connected with the puncture injection machine I; the puncture injection machine I is connected with a rolling device through the conveying device; one side of the rolling device is connected with a puncture injection machine II. According to the western ham processing method and the production device thereof disclosed by the invention, compared with ordinary hams, the ham produced in the invention has the advantages that meat smell of the raw materials is removed, and the taste of the ham and an effect of preventing and treating diseases can be increased. Moreover, when the raw materials are pickled to increase dissolution of salt-soluble proteins, the next processing technology can be performed without a standing reaction, the processing time is reduced, the working efficiency and yield are greatly improved, the production device is high in degree of automation, and the yield is further improved.

The invention discloses simulated meaty fish ball filling and a method for preparing the simulated meaty fish ball filling. The filling comprises the following raw materials in portions by weight: 45-60 portions of sailfish flesh, 25-35 portions of sleeve-fish flesh, 5-10 portions of textured bean albumen powder, 10-15 portions of water, and 2-8 portions of auxiliary seasoning. The producing method adopts protein extrusion technology to manufacture a plurality of raw materials into simulated food similar to the structure, chewing feeling and organoleptic attribute of meat. The invention is low in cost, simple in process and convenient to use, thus having greater application and popularization values.

The invention discloses a preparation method of NFC cloudy apple juice. Fresh ripe apples are adopted as raw materials, after the apples are conveyed to a crusher, the color-protecting treatment is carried out by adding Vc during crushing, raw cloudy apple juice is further obtained by squeezing, and an NFC cloudy apple juice product is subsequently obtained through a vibrating screen, pre-pasteurization and disk separation. The NFC cloudy apple juice prepared by the preparation method maintains the original nutritional ingredients, color and luster, and flavor of the apples to the maximum extent, and is non-transparent, uniformly distributed and not added with additives such as essence, pigment and preservative. The NFC cloudy apple juice product has the inherent taste and smell of the ripe apples, can be used for meeting the real demand for tastiness, nutrition, naturality and health of the public, and has a good market prospect.

The invention discloses an effervescent lactic acid bacteria beverage, namely a lactic acid bacteria beverage filled with carbon dioxide gas. The effervescent lactic acid bacteria beverage is prepared from the following ingredients: the carbon dioxide gas with a gas capacity of 0.5-1.5, more than 108 CFU / mL of probiotic lactobacillus paracasei, and 0.3-0.5% of a compound emulsified thickener comprising pectin and sodium citrate. The effervescent lactic acid bacteria beverage adds tasty, fresh and exciting mouth feeling to the lactic acid bacteria beverage, enriches the variety of the lactic acid bacteria beverage, and provides more options for consumers. The invention further discloses a preparation method for the effervescent lactic acid bacteria beverage; the product prepared by the method is good in stability, and can be preserved as long as 30 days, and can meet the requirement on long-distance transport.

The present invention discloses compound actinidia kolomikta fruit jam. The fruit jam comprises the following raw material compositions in mass percentages: 20-40% of actinidia kolomikta fruit slurry,1-10% of mixed fruit residues of actinidia kolomikta fruit peels and lemon residues, 3-8% of enzyme clear liquid, 0.5-4% of actinidia kolomikta fruit seed powder, 40-60% of snow pear slurry, 10-20% of white granulated sugar and 1.5-3% of lemon juice. By adding the enzyme clear liquid, the compound actinidia kolomikta fruit jam can improve body metabolism, regulate gastrointestinal tracts, improvedigestion and absorption, improve immunity, and enhance constitution. During production processes, all the raw materials are fully used, the lemon juice is used for color protection, the lemon residues and actinidia kolomikta fruit peels are used for manufacturing the enzyme clear liquid, the mixed residues of the left actinidia kolomikta fruit peels and lemon residues are beat into slurry, the fruit jam is added, and the mixture can improve the vitamin C content and dietary fibers of the fruit jam and is high in resource utilization rate. The actinidia kolomikta fruit seeds are ground and crushed refinedly, then the fruit jam is added, the delicate mouthfeel, color and luster of the fruit jam are increased, hard shells of the actinidia kolomikta fruit seeds are broken, and the fruit jamis more easily digestible.

The invention relates to a pickled pepper chicken hotpot condiment and a preparation method. The pickled pepper chicken hotpot condiment comprises the following active ingredients by weight: 50g of Pixian thick broad-bean sauce, 20g of dry chili segments, 10g of dried pepper, 5g of star anise, 4g of cinnamon, 5g of white cardamom, 4g of fructus amomi, 2g of clove, 2g of fennel, 1g of radix angelicae, 5g of fermented soybeans, 30g of green onion sections, 15g of ginger slices, 80g of garlic flakes, 150g of bubble ginger slices, 300g of pickled pepper, 35g of preserved Szechuan pickle, 10g of rock sugar, and 600g of cooked vegetable oil, as well as seasoning active ingredients: 5g of edible salt, 20g of rice wine juice, 30g of rice wine, 2g of ground pepper, 3g of chicken essence and 5g of caraway sections. All active ingredients in hotpot soup are different from nutritional effects, and have the efficacies of nourishing and building body, eliminating cold and dampness and promoting appetite. The pickled pepper chicken hotpot condiment has the characteristics of being bright in color, tender in chicken, acid and slightly spicy, as well as positive effects of increasing fragrance, spice, color and saltiness, deodorizing, cleansing the palate, being delicious in taste, and promoting appetite.

The invention discloses a processing method of salt roasted chicken. The method comprises the following steps: (1) blending marinating liquid, namely adding spices into water, boiling, and adding table salt to prepare the special marinating liquid for processing the salt roasted chicken; (2) preparing broiler chicken, namely adopting a three-pipe killing method to kill live chicken and eviscerating the chicken while keeping the integrity of the broiler chicken; (3) marinating, namely hanging the broiler chicken, heating the marinating liquid in a stainless steel tank, immersing the hung broiler chicken into the marinating liquid for marinating, lifting out the marinated broiler chicken and drying the marinating liquid on the surface of the chicken by blowing; (4) cooling and packaging, namely cooling the salt roasted chicken treated by the step (3) and packaging by a food preservation bag; and (5) storing, namely carrying out low-temperature cold storage on the packaged salt roasted chicken. The salt roasted chicken obtained by a marinating method has bright yellow color and luster, a prominent flavor and moderate salinity, and has the mouth feel, flavor, color and luster of salt roasted chicken produced by a traditional salt roasting method; standardized scale processing can also be realized.

The invention discloses a disposable degradable paper cup. The disposable degradable paper cup comprises a degradable paper cup body and an inner film coated on the inner surface of the degradable paper cup body. The degradable paper cup body comprises following raw material including tapioca, citrus fibers, algae fibers, peach gums, trehalose, pullulan polysaccharide, polyvinyl alcohol, methyl cellulose, carrots, onions, cabbages, licorice, ebony, citrus peels, gardenias and officinal magnolia barks. The inner film comprises following raw material including polyhydroxy fatty acid esters, lotus leaf powder, locust bean gums, protamines and mustard powder. The invention provides a preparation method of the disposable degradable paper cup. The disposable degradable paper cup has the advantage that: degradability of the paper cup is effectively improved.

The invention discloses a press prepared peanut oil pretreatment method, belonging to the technical field of food processing. The invention adopts the pretreatment method of short and middle infrared heating, overcomes the adverse effects of high temperature stir-frying seeds in pretreatment, the obtained peanut oil, has the unique rich aroma and taste of smooth aromatic peanut oil, is light in color, has no burnt smell, the obtained peanut meal has less denaturalization after the peanuts are pressed into oil, can be recycled, is simple in preparation process, the cost of investment and operation at an early stage is relatively low.

A production process of an olive fruit vinegar includes the following steps: 1, washing, crushing and juicing the olive fruits, removing the stones and filtering; 2, adding pure rice wine in the olive fruit juice, heating, sterilizing, cooling, adding acetic acid bacteria, and conducting ventilation acetic fermentation to obtain an olive pulp raw vinegar; 3, evenly stirring olive pulp raw vinegar, licorice, longan, Momordica grosvenori, mint, roughhaired holly root, oil orange, glucose or sucrose and water to obtain an olive fruit vinegar blending stock solution; and 4, filtering the olive fruit vinegar blending stock solution, conducting hot filling and sterilizing. The process reduces the production cost by a third, and simplifies the process flow, does not require repeated fermentation, saves the processing time, and is easy for production and realization of energy saving and environmental protection; and the produce olive fruit vinegar does not contain residue, has the color, smell and taste of normal fruit vinegar, does not have bad smell and odor or visible external impurities and is in an even state.

The invention discloses a wheat germ-sesame protein fermented beverage and a preparation technology thereof. The wheat germ-sesame protein fermented beverage is prepared by using wheat germ and sesame milk as main material, using sweetener, emulsifing thickener and the like as auxiliary material, and using a fermentation technology. The amounts of the raw material comprise 5 wt% of white sugar, 0.15 wt% of xanthan gum, 0.09 wt % of sodium carboxymethylcellulose, 0.15 wt% of monoglyceride, 0.10 wt% of sucrose ester, and the ratio of wheat germ milk to sesame milk is 1 to 1.5-2. The process conditions comprise that: the inoculation amount of the strain is 7 %, the fermentation temperature is 42 DEG C, and the fermentation time is 12 h. The wheat germ-sesame protein fermented beverage is a novel vegetable protein fermented beverage prepared by fermentation and using wheat germ and sesame as main raw material, combines the nutrition and health functions of wheat germ and sesame, has fresh taste, overcomes the problems of bad taste of pure wheat germ and bad water solubility of pure sesame milk, and has special taste and fragrance of lactic acid fermented products, thus the wheat germ-sesame protein fermented beverage is an ideal health care drink.

The invention provides a coffee beverage prepared from soybean peptide, corn peptide, oyster peptide, yeast polypeptides, coffee powder and other raw materials. The prepared coffee beverage has the color and taste similar to those of coffee and has rich amino acid, microelements and other nutrient substances which can rapidly supplement nutrients to a human body and can be rapidly extracted, and the immunity of a human body is improved.

The invention discloses blending tea and a processing method thereof, and belongs to the field of tea processing. The blending tea is obtained by blending cleyera lipingensis green tea with black tea,green tea or dark green tea, wherein the cleyera lipingensis green tea is prepared by processing tender shoots of fresh cleyera lipingensis leaves and fresh leaves through a green tea processing method. According to the processing method, the cleyera lipingensis green tea is blended with after-fermentation dark green tea, the content of catechinic content in the fermented dark green tea can be increased, the content of caffeine can be lowered, the shortcoming of dark green tea of being bitter in taste is overcome, and the new tea product which has the advantages of being tolerant to storage,mellow in mouthfeel, capable of achieving an excellent afterwaste effect and sweet in smell is obtained. The blending tea is a new plant beverage on the market, other competitive products of the samekind do not exist, and the economic benefit of the blending tea is very obvious.

The present invention relates to the field of food processing and particularly to seasoned noodles. The seasoned noodles consist of a seasoning bag, a vegetable accessory bag and fine dried noodles. The seasoning bag consists of a seasoning bag a and a seasoning bag b. The seasoning bag a consists of the following raw materials: rapeseed oil, chilies, Chinese prickly ash, pepper, radix aucklandiae, cloves, fennel, nard, rhizoma kaempferiae, star anises, sesame seeds, cortex cinnamomi, radix angelicae dahuricae and cumin. The seasoning bag b is composed of the following raw materials: fresh ginger powder, garlic powder, shallot segments, pepper powder, and chicken essence. The vegetable accessory bag comprises a tomato and fried egg bag, a braised beef bag, a shii-take and chicken meat bag, an onion and mutton bag and a red oil preserved vegetable bag. The fine dried noodles consist of the following components: flour, wheat bran, egg shell powder, edible salt, and Chinese prickly ash. The raw materials of the wheat bran and eggs which are poor in mouthfeel, but rich in nutrition are fully used, and processed and prepared into public food which is easily digestible and absorbed, and conveniently consumed, so that the processes are optimized and the shortcoming of poor taste is overcome.

The invention belongs to the technical field of preparation of herb tea, and particularly relates to Chinese globeflower flower herb tea and a preparation method thereof. The Chinese globeflower flower herb tea provided by the invention is mainly prepared through scientific matching of Chinese globeflower flowers, hericium erinaceus, prebiotics, bamboo juice, lemon peel and mint. The Chinese globeflower flower herb tea disclosed by the invention is delicately fragrant and refreshing in mouth feel, safe to drink, suitable for four seasons and suitable for both old and young, has the functions of clearing heat, removing toxicity, invigorating the spleen, nourishing the stomach, alleviating constipation symptoms, conditioning bacterial equilibrium, restoring consciousness, improving eyesight, clearing heat from the throat, improving the condition of the throat and the like, can enhance the immunity of the human bodies, and has favorable health-care effects.

The invention provides a processing method of green bud tea. The processing method comprises the steps of fresh bud picking, withering, steam deactivation, fine hair removing, shaping, final roasting and fragrance extracting with big fire, and then a green bud tea finished product is obtained. According to the processing method, the green bud tea processing steps are all optimized, the green bud tea deactivation method is especially renovated, mechanical degree is high, and tea leaf automatic production is facilitated. According to the green bud tea prepared by the method, buds are complete, leaf bottoms are emerald-green, tea color is light-green and bright, the specific fragrance and flavor of the steam-deactivation greed bud tea are achieved, and color, aroma and taste of the green bud tea are all great.

The invention discloses a vegetable and meat string, which comprises chicken thigh meat, chicken skin, and vegetables, wherein the chicken thigh meat, the chicken skin, and the vegetables exhibit an alternate and uniform distribution. The product raw materials of the invention is suitable for factory pipeline work, and the processing technology is simple, and is applicable to large-scale production; after season vegetables are collocated with the product, more delicious choices are provided to consumers because of the beautiful shapes and various colors of the processed vegetables, and the product possesses a certain taste; after seasoned, the product has charming colors and striking fragrance, and is applicable to fields of family consumption, restaurant catering, night market barbecue, and the like; after vegetables are added, not only more generous profit space is provided to enterprises, but also four-season vegetable and meat string products with balanced nutrition and various colors are provided to consumers.

The invention relates to a vegetable freezing technology, in particular to a yam quick-freezing technology which belongs to the technical field of deep processing of farm and sideline products. The technology comprises measures of collecting raw materials, treating the raw materials, packaging and the like, pretreatment, low-temperature monomer quick freezing, low-temperature packaging and warehousing are sequentially carried out on yam, and a finished product is white with slight straw yellow, has peculiar taste and flavor, has no peculiar smell and can meet the market demands at home and abroad and simultaneously improve the income of peasants.

The invention discloses a preparation method of aloe and pitaya jam. The preparation method comprises steps as follows: aloe is peeled, obtained aloe flesh is diced and then placed in water to be boiled, dices are drained and screened, and aloe particles are obtained; pitaya is screened, is subjected to impurity removing and then is cleaned, and processed pitaya pulp is obtained through crushing; the pitaya pulp, sugar and a thickening agent are added to the aloe particles and mixed uniformly, a mixture is subjected to conventional sterilization, and the aloe and pitaya jam is obtained. According to the aloe jam prepared from the pitaya pulp, flavor and appearance are greatly changed, the jam is endowed with faint scent and bright color of the pitaya, and a product can be more popular; the aloe and pitaya jam is light red, colloidal and odor-free, tastes moderately sweet and acidic, is free of obvious layering, water absorption and crystallization, contains Aloe vera gel, has special taste and flavor of the pitaya and attractive color and luster, is not prone to changing color and flavor and has a long guarantee period.