50 results about "Dried cherry" patented technology

The invention relates to a method for processing dried cherry tomatoes, which uses cherry tomatoes as raw materials and comprises the technical processes of cleaning, puncturing, hardening for color protection, rinsing, sugaring, drying, and the like. The dried cherry tomatoes obtained through the processes have the advantages of comparatively transparent appearance, no stickiness, no hardness, and moderate acid and sweet mouthfeel.

The invention discloses a rose blood-supplementing lollipop, which is prepared from the following raw materials in part by weight: 500 to 700 parts of white granulated sugar, 100 to 200 parts of glucose syrup, 20 to 30 parts of malt syrup, 5 to 7 parts of freeze-dried cherry power, 15 to 18 parts of red bean, 8 to 10 parts of rose flower, 5 to 8 parts of red date, 5 to 8 parts of dried longan, 5 to 8 parts of peanut, 5 to 8 parts of red bean, 3 to 4 parts of ginkgo, 3 to 5 parts of medlar, 3 to 4 parts of donkey-hide gelatin, and 5 to 8 parts of dried lily flower. The rose blood-supplementing lollipop is safe and reliable, can supplement blood and keep beauty, and has rose fragrance and a good taste, and the raw materials are reasonably compatible with each other.

The invention discloses a dried cherry leaf product, prepared from the edible fresh cherry leaves as raw materials by sorting the leaves, twisting, fermenting, drying and the like. The product makes the best of the rich cherry leaves, provides a new way for the comprehensive exploitation and deep processing and use of the cherry, and further realizes the application value of cherry. The product fully preserves the special component and special fragrance of cherry leaf, contains multiple natural ingredients having the physiological activity and the health function for the body, and has wide application field and great exploiture value; furthermore, the product has low making cost, little investment, and high added value. The invention also discloses the application of the dried cherry leaf product.

The invention discloses a hawthorn stomach-invigorating lollipop, which is prepared from the following raw materials in part by weight: 500 to 700 parts of white granulated sugar, 100 to 200 parts of glucose syrup, 5 to 8 parts of matcha powder, 5 to 8 parts of freeze-dried cherry power, 5 to 8 parts of dried tangerine peel, 5 to 8 parts of dark plum, 5 to 8 parts of hawthorn, 5 to 8 parts of bighead atractylodes rhizome, 7 to 9 parts of chicken's gizzard-membrane, 1 to 2parts of kudzuvine flower, and 3 to 4 parts of manyflower solomonseal rhizome. The hawthorn stomach-invigorating lollipop is safe and reliable, is convenient to carry and eat, can invigorate and nourish the stomach, and has a good taste; and the raw materials are reasonably compatible with each other.

The invention discloses a brewing method of kirsch, comprising the following three steps of: putting washed cherries at a ventilating place, carrying out air drying till that the surfaces of the cherries have no residual moisture; evenly mixing the dried cherries with white granulated sugar, till that each cherry is dipped with the white granulated sugar; and putting the cherries dipped with the white granulated sugar into a sealed container, and then placing in the shadow to ferment for two months. According to the brewing method of the kirsch, the kirsch is brewed during the fermentation process of the cherries, the kirsch is pure in bouquet; and the nutritional ingredient of the cherries also can be completely blended in the kirsch, so that people can ingest more nutrition during drinking.

This invention relates to a semidry or dry cherry product that retains the flavor and nutraceutical ingredients of the original cherries and also has extended shelf life.

The invention provides a juicy peach taste fruit grain tea and a preparing method thereof. The fruit grain tea is prepared from, by weight, 15-25% of dried apple slices, 15-25% of dried cherries, 10-15% of dried plum slices, 10-20% of roselle, 5-15% of black tea, 30-40% of other dried fruit slices and 0.15-0.25% of fragrance. Compared with the prior art, colors of the juicy peach taste fruit grain tea are matched in accordance with the aesthetic experience of people, the size of fruit grains is proper, and the phenomenon that dried fruit residues exist, and consequently drinking and the outward appearance are influenced can be avoided; in addition, the juicy peach taste is lasting and uniform when the juicy peach taste fruit grain tea is drunk, and the juicy peach taste fruit grain tea has wide market prospects.

The invention relates to the technical field of food processing, in particular to a processing method of preserved cherry tomatoes. The method comprises the following steps of 1, conducting cleaning and sterilization, wherein fresh and unbroken cherry tomatoes are selected to be cleaned, after cleaning is completed, the cherry tomatoes are put into a pool filled with ozone water to be soaked for 3-5 minutes, and the cherry tomatoes obtained after soaking are cleaned with clear water once again; 2, conducting puncturing, wherein the cherry tomatoes obtained in step 1 are put into a transfer basket for puncturing, and after puncturing is completed, the cherry tomatoes are put into a container with filter holes, so that transudatory juice is filtered out; 3, mixing citric acid and white sugar with water, so that a soak solution is obtained, and putting the cherry tomatoes obtained in step 2 into the soak solution for conducting soaking for 2-3 days; 4, fishing out the cherry tomatoes obtained in step 3, draining off water on the cherry tomatoes, and putting the cherry tomatoes obtained after draining-off into a drying room for conducting drying for 10-15 hours; and 5, conducting air-drying and cooling on the dried cherry tomatoes for 10-15 hours under the natural condition, and after the cherry tomatoes are cooled, conducting packaging and sealing. The preserved cherry tomatoes obtained through the method are safe and healthy to eat.

A preservation method of fresh cherry fruits comprises the following steps: (1) picking fresh cherry fruits which reach crispy ripe stage and whose coloration area reaches more than 1 / 3 of the total fruit surface area and picking fruits without insect disease or mechanical damage; (2) putting the selected cherry fruits into a preservation storehouse at the temperature of 6-8 DEG C and at the humidity of 78-82%, and at least preserving for more than 4 hours; (3) taking the cherry fruits out of the preservation storehouse, washing pesticide raffinate and other impurities attached to the surface with clear water, and air-drying moisture attached to the surface of the cherry fruits; (4) immersing the air-dried cherry fruits into a fresh-keeping liquid, keeping temperature of the fresh-keeping liquid at 10-18 DEG C, immersing for 35-40 min, and taking out and draining off moisture on the surface; and (5) laying a layer of cherry fruits' fresh leaves on the bottom surface of the preservation storehouse, laying gauze on the fresh leaves, uniformly spreading the drained cherry fruits in the step (4) onto the gauze, covering the surface with a layer of fresh reed leaves, and keeping temperature in the preservation storehouse at 6 DEG C and keeping humidity to be 75%.

The invention belongs to the processing field of cherry flowers and particularly relates to edible sugar-soaked oriental cherry flowers and a making method thereof. The making method of the edible sugar-soaked oriental cherry flowers includes the following steps that (a) cherry flower buds are cleaned and soaked by using a citric acid solution with the pH of 2-4 and then are dried till the water content is 10-20wt%; (b) syrup containing sugar of 40-60 degrees and citric acid are evenly mixed, and the pH is re-regulated to be 2-3 to obtain a sugar soak solution; (c) the dried cherry flower buds are cured with the sugar soak solution for 12-15 days; (d) after curing is completed, and the pH is regulated to be 2.3-3.3, namely the edible sugar-soaked oriental cherry flowers are obtained. The edible sugar-soaked oriental cherry flowers made by adopting the making method retain the original flavor of the raw materials, embody the combined sweet fragrance of cherry flowers and honey or glucose syrup and other syrups and meet the requirements of the public very much, and a brand new cherry flower taste is created.

The invention provides an anti-visual fatigue fruit-vegetable sauce rich in anthocyanins and a processing technology thereof. The sauce comprises fresh grapes, blackcurrants, blueberries, lycium ruthenicum, red Chinese wolfberry fruits, purple sweet potatoes, lemons, hawthorn fruits, wild jujubes and cherries, as well as dried grapes, dried blackcurrants, dried blueberries, dried chrysanthemums, dried lycium ruthenicum, dried red Chinese wolfberry fruits, dried purple sweet potatoes, dried lemons, dried hawthorn fruits, dried wild jujubes, dried cherries. The method matches traditional eyesight-improving food materials such as chrysanthemums and the lycium ruthenicum with newly-developing fruits and vegetables such as the purple sweet potatoes and the blueberries, adopts proper crushing for a plurality of times, and crushes the fibers in the fruits and vegetables to a proper fineness so as to not only improve absorption efficiency, but also retain readily oxidizable functional factorssuch as lutein, anthocyanins and procyanidins effectively. Experiments show that the product is rich in anthocyanins and lutein, and has obvious antioxidant effect on eye nerve cells.

The invention discloses color fixative for cherries. The color fixative comprises 400-600 mL of deionized water, 8-12 g of corn peptides, 4-6 g of sodium sulfite, 18-22 g of curcumin, 8-12 g of procyanidine, 14-16 mL of baijiu, 14-16 g of soybean lecithin, 4-6 g of citric acid, 4-6 g of sodium erythorbate, 8-12 g of sucrose, 18-22 mL of red wine, 14-16 g of iodine salt and 8-12 g of sheet placenta extract. The color fixative has the advantages that the color fixative is applicable to key production processes and technologies for processing dried cherry products during factory large-scale production, the consistency of the quality of the products can be improved, the shelf lives and the storage lives of the products can be prolonged, requirements on perennial supply can be met, the color fixative brings convenience for eating the dried cherry products, fungus contamination during original processing processes can be reduced, the guarantee periods can be prolonged, influence on flavor, textures and the like of the products due to high-temperature sterilization can be reduced, and the color fixative is beneficial to safe industrial production of the packaged cherry products.

The invention discloses a combined dehydration method for preparing dried tomatoes. The method comprises the following steps: selection and cleaning: selecting and cleaning ripe tomatoes, and performing peeling and needling treatment by using a steam blanching way; salting pre-dehydration: adding a certain amount of salt into the needled tomatoes, performing uniform mixing and standing salting fora period of time, and separating the tomatoes from saline water; hot air drying: sending the salted tomatoes into a dryer to be dried; rolling kneading and sugar penetration: loading the dried tomatoes into a rolling kneading machine, adding a penetrating liquid, starting vacuum rolling kneading until the penetrating liquid is completely absorbed, stopping rolling kneading, and taking out the tomatoes; and performing drying and packaging to obtain the finished product. The invention provides a dehydration method of instant dried cherry tomato product. The method takes high fidelity as a primary purpose, takes the soft product structure and the meeting of the instant requirement of consumers as a secondary purpose, and prolongs the quality guarantee period of the product as much as possible on the premise of no corrosion prevention.

The invention discloses a preparation method of a low-sugar cherry tomato preserve, and belongs to the technical field of food processing. The preparation method comprises the following steps: cleaning cherry tomatoes, cutting open the surfaces with a knife, soaking in hot water, and removing the outer skins; soaking by means of calcium chloride, citric acid and sodium sulfate, washing, and drying in the shade; wrapping the cherry tomatoes with sodium alginate, glycerol, egg white and the like used as film forming matters as well as potassium sorbate and sodium tartrate used as preservatives to form films on the surfaces; inoculating Lactobacillus bulgaricus onto the surfaces of the tomatoes, performing sealed fermentation to improve the flavor of the product and increase the nutritive value of the product; and sterilizing, performing vacuum drying, uniformly mixing the dried cherry tomatoes with licorice powder and xylitol according to a certain ratio, and packaging to obtain the low-sugar cherry tomato preserve. The cherry tomato preserve prepared by the invention has the advantages of low sugar, low lipid, high protein and rich original fruit flavor, and can achieve the effects of increasing gastric acidity after eating, strengthening the spleen, stimulating the appetite and helping sterilization and digestion, thus having broad market prospects.

The invention relates to a method for fresh-keeping on cherry tomato by algal polysaccharide. The method comprises the following steps of cleaning fresh alga as a raw material, carrying out chopping, carrying out high-speed tissue homogenization, carrying out extraction for 6-8h by ethanol with a concentration of 85-90% and volume 10-12 times that of the raw material, carrying out suction filtration, transferring the filtrate to a rotary evaporator to obtain algal polysaccharide crude extract, carrying out extraction on the crude extract by anhydrous ether with volume 5-8 times that of the crude extract, collecting the water layer, carrying out concentration by the rotary evaporator to obtain algal polysaccharide, removing freshly picked cherry tomatoes with worm channels and mechanical damage, immersing the undamaged cherry tomatoes in the obtained algal polysaccharide solution for 3-5min, carrying out airing, packaging the dried cherry tomatoes by a polyethylene film, and carrying out storage, wherein in storage, an inspection process is carried out regularly so that abnormal fruits are timely removed. The method utilizes natural algal polysaccharide as a protective agent to realize fresh-keeping of cherry tomatoes and is safe. The algal polysaccharide is nontoxic and nuisanceless, can replace a chemical bactericide and an antiseptic for fresh-keeping of cherry tomatoes, prevents the chemical bactericide-caused pollution on the environment and solves food safety problems.

A preparation method of flavored dried cherries comprises the following steps: 1) selecting fresh ripened rot-free cherries without diseases and pests, washing with clear water, putting the cherries into a vacuum low-temperature cold-air dryer, and keeping at 40-50 DEG C for 40-60 min; 2) sending the cherries dried at low temperature into a food steamer, stacking up a layer of padding in the food steamer, putting the cherries to be steamed onto the padding, and fumigating with steam for 30-40 min; 3) rapidly cooling the steamed cherries to 40 DEG C with cold water which accords with hygienic standard for drinking water and is lower than 8 DEG C so as to ensure color and quality of the product, and draining on a vibrating screen for 10 min; and 4) sending the drained cherries into a baking oven to be baked until water content is within 10%, and packaging and warehousing after the product is examined to be qualified. According to the dried cherry product produced by the method, nutrients of cherries can be fully reserved, product type of the cherries is raised, and resource waste of cherries due to short ripening period and easy rotting is avoided.

The invention relates to the technical field of food processing, and especially discloses a preparation method of dried cherry tomatoes. The preparation method of the dried cherry tomatoes comprises the following steps: A, selecting fresh cherry potatoes without damages, carrying out washing and removing pedicels, thoroughly draining the pedicel-removed cherry tomatoes, cutting each of the drained cherry potatoes into two pieces, and removing the seeds between; B, sprinkling white sugar onto the seed-removed cherry tomato pieces, putting the cherry tomato pieces into an oven, and carrying out baking for 5-10 hours; and C, taking the baked cherry tomato pieces out from the oven, carrying out cooling under natural conditions for 5-8 hours, and carrying out packing and sealing under vacuum conditions. The dried cherry tomatoes prepared by the preparation method are safe, healthy, long in shelf lives, and not liable to deteriorate.

The invention discloses low-sugar low-fat carrot leaf and tea walnut cakes capable of regulating vital energy and a preparation method of the low-sugar low-fat carrot leaf and tea walnut cakes. The low-sugar low-fat carrot leaf and tea walnut cakes are made from the following raw materials and components in parts by weight: 200-220 parts of self-raising flour, 1-3 parts of dried cherries, 3-5 parts of fresh Chinese toon, 4-6 parts of carrot leaves, 40-50 parts of fresh Chinese waxgourd peel, 30-40 parts of green tea, 80-100 parts of salad oil, 55-70 parts of white sugar, 40-60 parts of eggs, 4-10 parts of table salt, 2-4 parts of soda powder and 2-3 parts of baking powder. In the technology of the low-sugar low-fat carrot leaf and tea walnut cakes disclosed by the invention, the Chinese waxgourd peel and tea leaves are skillfully used as the raw materials to be applied to the walnut cakes, so that the made walnut cakes have the health-care efficacies of being low-sugar and low-fat. In addition, the carrot leaves and the fresh Chinese toon are also added, so that the walnut cakes have the health-care efficacies of regulating vital energy and the like.

A preparation method for cherry-flavored fried dough twists comprises the following steps: washing cherries, removing cherry kernels, and atomizing the cherries into dry powder; grinding rice into rice flour, and putting the following components in parts by weight into a stirring machine: 35-60 parts of rice flour, 15-30 parts of dry cherry powder, 3-10 parts of cherry concentrated juice, 1-9 parts of drinking water, 0.02-0.08 part of citric acid, 1-5 parts of pectin, 0.1-1 part of sucralose, 0.2-0.5 part of baking powder and 0.05-0.1 part of cherry essence; extruding out cylindrical strips, half folding the cylindrical strips and twisting to form fried dough twist-shaped preforms; brushing the outer surfaces of the fried dough twist-shaped preforms with a layer of edible oil; putting the fried dough twist-shaped preforms into an oven for baking for 10-15 minutes at 110-160 DEG C and carrying out vacuum packaging after cooling. The cherry-flavored fried dough twists prepared through the preparation method have the advantages as follows: high temperature frying is not required, lots of flour, eggs and corn flour are not added, low fat, low protein and low grease can be realized effectively and the cherry-flavored fried dough twists are more healthy, environment-friendly and beneficial to health preservation.

The invention discloses a fish roe fresh-ginger orange peel soft sweet and a preparation method thereof and relates to the technical field of food processing. The fish roe fresh-ginger orange peel soft sweet is prepared from fresh ginger, orange peel, white granulated sugar, honey, freeze-dried cherry powder, wax gourd pulp, armillaria tabescens, almond meal, mogroside, fish roe malic acid, agar, carrageenan, modified starch and malt syrup. In the fish roe fresh-ginger orange peel soft sweet provided by the invention, the pungent smell of the fresh ginger is removed and the taste of the soft sweet is guaranteed; the orange peel contains pectin, orange peel glucoside, orange oil, orange color and microelements, such as, calcium, iron, phosphorus and potassium, and is especially rich in VB1, VC, VP, volatile oil, and the like, so that the healthcare effect of the soft sweet can be enhanced; after the honey is used together with the fresh ginger, the untoward effect of excessive consumption of human yin fluid caused by excessive sweating after taking the fresh ginger can be avoided; the produced fish roe fresh-ginger orange peel soft sweet is rich in nutrition, is unique in taste, is portable and has a certain healthcare function.

The invention discloses a blueberry and cherry tomato beverage and a preparing method thereof and relates to the field of health beverages. The preparing method comprises the steps of weighing blueberries, soaking the blueberries in purified water for 1 h, adding casein sodium, conducting pulping, and conducting filtration till no sediment exists, so that primary blueberry pulp is obtained; weighing dried cherry tomatoes, soaking the dried cherry tomatoes in purified water for 12 h, adding casein sodium and soya bean lecithin, conducting pulping, and conducting filtration till no sediment exists, so that primary cherry tomato pulp is obtained; placing the primary blueberry pulp and the primary cherry tomato pulp into a pulp refiner, and adding xanthan gum for homogenization; conducting sterilization and filling on homogenized pulp to obtain the blueberry and cherry tomato beverage. The extraction rate of active ingredients in blueberry fruits and cherry tomatoes is high, and the health care effect of the product is good.

The invention discloses a nutrient dried fruit formula product for females in the medium pregnancy term. The product comprises walnuts, dried figs, raisin and dried cherry-tomato. The product is completely different from the conventional dried fruit products and medium pregnancy term nutrient dried formula products of other product states. According to documentary records such as Compendium of Materia Medica, firstly, the product adopts dried fruits which have the health-care functions and are free of negative effects for pregnant females and fetus development, secondly, according to traditional Chinese medicine theories, the dried fruits are selected and matched so as to avoid toxic and side effects caused by different dried fruits compounded together, and the dried fruits of the product are determined; thirdly, according to nutriology theories, the formula product is prepared according to data about composition and content of nutrient elements of the selected dried fruits according to nutriology standards, and the formula product is capable of meeting nutrition balance and daily demands on different dried fruits for specific nutrient elements in the medium pregnancy term, is safe, is capable of meeting the demands of females on nutrient elements in the medium pregnancy term, and has health-care values for pregnant women and fetus development.

The invention cherry tomato nutritious ginger wine and a production method thereof. The cherry tomato nutritious ginger wine comprises, by weight, 300-310 parts of ginger, 20-30 parts of orange peel, 2-3 parts of tremella, 6-7 parts of onion juice, 1-2 parts of preserved egg yolk, 4-5 parts of dried cherry tomatoes, 3-4 parts of glutinous rice flour, 1-2 parts of ganoderma lucidum, 1-2 parts of endothelium corneum gigeriae galli, 1-2 parts of lotus leaf and appropriate amount of ascorbic acid, sucrose, citric acid, yeast, Xiaoqu liquor, honey and water. The cherry tomato nutritious ginger wine has the advantages that the preserved egg yolk is smeared on the surfaces of the dried cherry tomatoes, then the dried cherry tomatoes are steamed in a steamer to allow various nutrition to enter the dried cherry tomatoes, rich and full taste is achieved, the added traditional Chinese medicine has effects of tonifying qi and soothing the nerves and relieving coughing and asthma, and the traditional Chinese medicine is steamed in a steamer; the orange peel is soaked into the blended base ginger wine, so that the ginger wine is capable of relieving coughing and lowering heat, the taste of the wine is improved, and the pungent taste of ginger can be neutralized by the strong fragrance of the orange peel.

The present invention discloses a cherry blossom pattern-mounting cake and relates to the technical field of food manufacturing. The cherry blossom pattern-mounting cake comprises the following ingredients in mass percentages: 33-35% of a cake semi-product, 32-38% of cream, 7-9% of sugar, 1-2% of baking powder, 3-5% of cherry blossom powder, 9-10% of fruits and 7-9% of chocolate. The present invention also discloses a preparation method of the cherry blossom pattern-mounting cake. The preparation method comprises the following steps: step A, preparing materials; step B, manufacturing cherry blossom powder; step C, manufacturing a whipping mixture; step D, manufacturing a cake semi-product; step E, conducting applying; and step F, conducting decoration. The cherry blossom powder is preparedby naturally air-drying cherry blossoms and powdering the air-dried cherry blossoms, and retains natural fragrance, nutrition and efficacy of the cherry blossoms. The prepared cake is sweet but not greasy in mouthfeel, has the cream rich in mellow milk flavor and the natural cherry blossom powder more reflecting fragrance of the cherry blossoms, is rich in nutrients, and at the same time has health-care functions of dietary therapy and health-preserving.

The invention discloses a ginseng wine capable of tonifying qi and soothing nerves and a preparation method thereof. The ginseng wine is composed of the following raw materials in parts by weight: 4-6 parts of spatholobus stem, 2-4 parts of radix astragali, 6-8 parts of ginseng, 10-15 parts of Chinese yam, 6-8 parts of dried cherry tomato, 3-5 parts of cocoanut shell, 2-4 parts of Saussurea involucrata, 6-8 parts of flasem milkvetch seed, 10-15 parts of glutinous rice flour, 6-8 parts of short-stalk slender acanthopanax fruit, 10-15 parts of grain-filled raw rice, 2-4 parts of herba violae, 4-6 parts of composite nutrient powder, 6-8 parts of peanut juice, 3-5 parts of mulberry bark and 800-1000 parts of white wine. The ginseng wine is prepared by immersing the radix astragali, ginseng, Chinese yam and many other traditional Chinese medicines for tonifying qi. The ginseng wine is simple in preparation method and convenient to take, has the advantages of high safety, no toxic or side effect and favorable mouthfeel, has the effects of maintaining mental tranquility, tonifying qi, soothing the nerves, solidifying the qi desertion, nourishing the liver, improving eyesight, nourishing and caring the human body, enhancing the immunity, strengthening the stomach and promoting digestion, and can perform the function of regulating the somatic functions after being drunk for a long time.

The invention belongs to the field of utilization and processing of cherry blossoms, and in particular relates to edible candied cherry blossoms and a preparation method thereof. The technical problem to be solved by the present invention is to provide a preparation method of edible candied cherry blossoms, comprising the following steps: a. Washing with a citric acid solution with a pH of 2 to 4, soaking the buds of cherry blossoms, and drying until the water content is 10 to 20 wt %; b, mixing the syrup with a sugar content of 40-60 degrees and citric acid, and then adjusting the pH to 2-3 to obtain a candied solution; c, pickling and drying cherry blossom buds with the candied solution for 12-15 days; d 1. After pickling, adjust the pH to 2.3-3.3 to obtain candied cherry blossoms. The candied sakura prepared by the method not only retains the original flavor of raw materials, but also embodies the sweetness of the combination of sakura and syrup such as honey or glucose syrup, creates a brand-new taste of sakura, and satisfies the requirements of the public very much.

The invention relates to the field of cherry processing and discloses cosmetic cherry dry red wine which is prepared from, by weight, 200-300 parts of cherry, 25-30 parts of aloe, 15-20 parts of longan, 10-15 parts of raspberry, 5-10 parts of motherwort honey and 0.2-0.3 part of wine yeast. Antioxidation effect of cherry seeds, which is neglected by people, is utilized fully, and the cherry seeds are added into fermentation liquid, so that the cherry dry red wine obtained through two times of fermentation is strong in fruit aroma, remarkable in refreshing and skin-beautifying efficacy and unique in medical value and has effects of treating anemia, softening blood vessels, improving circulation, preventing diseases and beautifying face if being drunk for a long time properly; the dry red wine is high in selenium content, selenium is a strong oxidant, and selenium together with vitamin E can prevent and treat angina and myocardial infarction and prevent blood pressure increase and thrombosis.

The invention provides electuary-type instant dried fruits. The dried fruits contain 10-20 parts of dried kiwi fruits, 4-8 parts of dried cucumis metuliferus, 3-7 parts of dried citrus australasica, 5-11 parts of dried litchi flesh, 3-5 parts of dried cherries, 2-6 parts of dried Chinese dates, 1-5 parts of preserved shiranui fruits and 31-57 parts of buckwheat pieces. The instant dried fruits contain different dried fruits, have balanced nutrients, rich vitamins and other nutrients, and are beneficial to human health. According to the invention, a small amount of the buckwheat pieces are added to provide a great deal of energy, and the buckwheat pieces contain no fat, and cause no fat gain. The instant dried fruits of the invention can be brewed directly and can be eaten directly, and areconvenient to eat and carry.

The invention belongs to the technical field of foods, and particularly relates to composite functional mixed nuts for improving eyesight. Raw materials of the composite functional mixed nuts for improving eyesight consist of a nut composition and a dried fruit composition, wherein the nut composition consists of Macadamia kernels, amygdalus comnnis, hazelnut kernels, pistachio kernels, pumpkin seed kernels and walnut kernels, and the dried fruit composition consists of dried cranberries, dried blueberries, dried mulberries, dried cherries and blackcurrant raisin. The nuts disclosed by the invention are balanced in nutrients, and all the raw materials have synergistic reactions and mutually promote absorption of nutrient substances while maintaining respective nutrient components; the nutsare rich in functional components of anthocyan, beta-carotene, vitamins, amino acids and the like, so that after being eaten, the nuts can relieve asthenopia; and the nuts are rich in components capable of nourishing eye cells and improving optic nerve, so that the effects of improving eyesight and protecting eyes can be achieved.

The invention provides instant dried cherry tomatoes which are prepared from the following materials in parts by weight: 60-78 parts of cherry tomatoes, 32-38 parts of whey protein, 8-12 parts of sesame oil, 5-11 parts of citric acid, 3-7 parts of malic acid, 12-18 parts of saccharin and 6-12 parts of a flavoring agent. The dried cherry tomatoes provided by the invention are rich in nutrition, favorable for health of a human body, convenient to eat and convenient to carry. According to the instant dried cherry tomatoes, the cherry tomatoes are dehydrated, thereby being favorable for inhibitingsurvival of microbial bacteria; and the flavoring agent is added, thereby being favorable for enabling the dried cherry tomatoes to have better taste and favorable for improving the economic value ofthe dried cherry tomatoes.