528 results about "Green peas" patented technology

A blister package consists of a backing sheet (16) of cardboard, paper or plastic adhered to a blister (17) in which at least one or both of the backing sheet and the blister is made from a transparent water soluble thermoformable polymer composition. A tooth brush, cleaning utensil or garden utensil enclosed in the water soluble packaging material can be opened by placing it under running water. The packaging material is a starch or modified starch based polymer by direct contact with water, and that biodegrades in waste water. The preferred starch is a high amylose maize starch. The starch can also be derived from wheat, potato, rice, oats, arrowroot and pea sources. The backing sheet is adhered to water and applying the backing sheet with the use of a press plate (24).

Nutritional or functional food compositions comprise a combination of brown rice protein isolate, yellow pea protein isolate, and hemp protein isolate. The food compositions are hypoallergenic and highly bioavailable. Methods of making suitable RTD formulations are described.

The invention relates to a vinegar melody, biological vinegar and the preparing method, which dissolve the problem that glacial acetic acid or the like in the edible vinegar has side effect for the human. The vinegar melody is made by Avena sativa, wheat, black rice, peart barley, soya bean, black soya bean, green bean, red bean, broad bean, pea, tea, traditional Chinese medicine herbal pieces prepared for decoction and vinegar melody bacterial. The preparing method of the vinegar melody comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material, water and vinegar melody bacterial and fermenting. The biological vinegar is made by vinegar melody, Daqu, Shenqu, bran melody, wine yeast, aspergillus oryzae, Chinese sorghum, corn, millet, glutinous millet, peart barley, glutinous rice, black rice, citrate bacterial, yeast, acetic acid bacteria and fruit normal juice. The preparing method of the biological vinegar comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material and saccharifying and acetous fermenting zymogeneous bacteria; 3, adding the salt and afterripening; 4, drenching the vinegar; ageing; sterilizing and filtering. The local flavor of the biological vinegar comes from the raw material and the metabolite of the microorganism completely without the glacial acetic acid or the like, and the biological vinegar doesn't have the side effect for the human and has the delicious taste and more than 8. 13g / 100ml high vinegar yield.

The invention relates to an eating five-element corn-vegetable-fruit health product comprising more than 40 raw materials, such as naked oat flour, cichory flour, bitter almonds, coixseeds, white lablab seeds, burdocks, white turnips, white fungi, yam, ginkgo, coconuts, highland barley, brassica campestris, green tea powder, cowberries, green apples, peas, green beans, spinach, cacti, spirulina, Chinese goosebeeries, black tartary buckwheats, agaricus blazei murill, blackcurrant, mulberry powder, black kerneled rice, teata glycinis, niger seeds, dried purple seaweed, mushrooms, black fungi, Tibetan red beans, and the like, which is white, green, black, red or yellow corn-vegetable-fruit grains or integrative five-color corn-vegetable-fruit grains prepared by a specific technology. The eating five-element corn-vegetable-fruit health product is produced on the basis of a traditional Chinese medical five-element theory and a modern nutriology theory, has excellent raw materials, edible safety, pure taste and rich nutrition, is especially used for raw foods, provides complete, balanced and reasonably-matched nutrients for a human body, has obvious opsonization for sub-health physiques and various chronic diseases, is easy to industrially popularize and has positive social and economic benefits.

The invention relates to alcohol products, in particular to distiller yeast for manufacturing liquor and a process for preparing the distiller yeast, and further relates to a process for preparing health care liquor by utilizing the distiller yeast. A mixture of wheat, barley and peas is used as a raw materials formula, and the wheat, the barley and the peas are mixed, wherein the weight ratio of the wheat to the barley to the peas is 4:5:1. The raw material formula further comprises bighead atractylodes rhizome which, by weight, accounts for 0.5% of the mixture of the wheat, the barley and the peas, pericarpium citri reticulatae which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas, red jujube which, by weight, accounts for 0.2% of the mixture of the wheat, the barley and the peas, liquorice which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas and folium mori which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas. According to the distiller yeast and the process for preparing the distiller yeast, beneficial microorganisms in the yeast for making hard liquor are fully bred, the quality of the distiller yeast is improved, and a role in restraining infectious microbes is played by adding Chinese herbal medicine. The invention further provides the process for preparing the health care liquor, according to the process, the style characteristics of traditional Chinese liquor are kept, and the health care liquor has the effects of body building, fitness and disease treatment.

A process and method for the production of endophytes as plant inoculant products, specifically Clonostachys rosea strain 88-710, for the promotion of plant vigor, health, growth and yield are disclosed. The endophyte, Clonostachys rosea strain 88-710 produces a fungal conidial preparation by utilizing a discrete solid substrate fermentation system, namely Potato Dextrose Agar or Malt Extract Agar. Additionally, the endophyte, Clonostachys rosea strain 88-710, can act as an inoculant to stimulate and have an additive effect with rhizobium bacteria on the production of nitrogen fixing nodules on legumes and growth enhancement e.g. beans, soybeans, peas and alfalfa. As well, Clonostachys rosea strain 88-710, can combine with rooting hormones, e.g. indole-3-butyric acid (IBA) to provide inoculant and rooting benefits to cuttings / transplants of plants.

The invention discloses health-care coarse-grain flour which is prepared from the following raw materials in parts by weight: (1) coarse cereals: 60-70 parts of wheat, 4-6 parts of corn, 4-6 parts of polished round-grained rice, and 4-6 parts of barley; (2) auxiliary raw materials: 0.2-1 parts of walnut, 0.1-0.8 parts of cattle blood, 0.15-0.6 parts of goose blood, 0.1-0.6 parts of yam, and 0.1-0.8 parts of endodermis of chicken gizzard; meanwhile, the auxiliary raw materials of the health-care coarse-grain flour disclosed by the invention further comprise0.1-0.8 parts of pig blood, 0.1-0.6 parts of edible fungus, 0.2-1 parts of peanuts, and 0.2-1 parts of cassia seeds; in addition, the coarse-grain flour also can comprises 8-12 parts of one of tapioca, broad bean meal, peameal, soybean meal and millet or sorghum flour, or an arbitrary mixture thereof. The invention discloses a process for preparing the health-care coarse-grain flour. Meanwhile, the invention also discloses a health-care coarse-grain dried noodle prepared from the health-care coarse-grain flour above and a preparation process thereof.

The invention provides a compound feed for young grass carps, which relates to a feed for aquatic animals, in particular to a feed for fishes. The compound feed comprises the following raw materials in mass percent: 5-15% of steamed fish meal, 20-30% of strong flour, 15-25% of bean pulp, 4-8% of soybean protein concentrate, 1-4% of pea protein powder, 8-15% of peanut meal, 15-25% of rapeseed meal, 1-3% of fish oil, 1-3% of bean oil, 0.1-0.3% of choline chloride, 1-2% of calcium biphosphate, 0.1-0.2% of garlicin, 0.1-0.2% of glucan, 0.5-1.0% of zeolite powder, 1-3% of wheat shorts, 0.2-0.3% of compound vitamin and 2-4% of compound mineral. Compared with the prior art, the feed product of the invention has balanced nutrition, can meet the requirement of young grass carps for nutrition in the process of growth, has good palatability and high feed intake rate, has good stability in water, and can not pollute the water quality of aquaculture water easily.

The invention discloses a production method of stomach-tonifying soybean milk. The production method comprises preparation of soybean milk materials, preparation of auxiliary materials and blending. The preparation of the soybean milk materials comprises the step of adding water into 1-3 parts of sword beans, 30-35 parts of soybeans, 30-35 parts of black soybeans, 3-5 parts of jumble beads, 3-5 parts of mung beans, 1-3 parts of peas and 3-5 parts of hyacinth beans, and grinding; the preparation of the auxiliary materials comprises the steps of extracting and preparing 1-3 parts of tangerine peels, 3-5 parts of kudzu vine roots, 3-5 parts of liquorice roots, 1-3 parts of Chinese yams and 4-6 parts of lilium brownii, and concentrating; and the blending comprises the step of uniformly blending the soybean milk materials and the auxiliary materials according to the volume ratio of 8 to 1. The method disclosed by the invention is simple; and the prepared soybean milk not only has a unique flavor, and but also has a very good stomach-tonifying health effect.

The present invention relates to active compound combinations, in particular within a fungicide composition, which comprises (A) prothioconazole and (B) fluxapyroxad and optionally (C) a further fungicidally active compound. Moreover, the invention relates to a method for curatively or preventively controlling the phytopathogenic fungi of plants or crops (e.g. cereals such as wheat, barley, rye, oats, millet and triticale; soya beans; rice; com / maize; oil seed rape including canola; beans, peas, peanuts; sugar beet, fodder beet, beetroot; potatoes; cotton), and to the use of a combination according to the invention for the treatment of seed, to a method for protecting a seed and not at least to the treated seed.

The invention discloses an immune type protein powder solid beverage and a preparation method thereof and belongs to the field of nutritional foods. The solid beverage comprises the following components: 70-85 percent of concentrated whey protein powder, 3-8 percent of pea protein, 5-15 percent of wheat protolysate, 2-4 percent of phospholipid, 1-3 percent of an acerola cherry extract, 1-5 percent of edible essence, 0.5-1.5 percent of a yeast extract, 0.5-1.5 percent of gamma-aminobutyric acid, 0.5-1.5 percent of coconut milk powder, 0.3-0.8 percent of silicon dioxide and 0.1-0.3 percent of stevioside. The invention also discloses the preparation method of the solid beverage. The solid beverage disclosed by the invention fully meets the demands of the human body, is scientific in prescription design, reasonable in nutrition arrangement and different in taste according to different customers, and can meet the special demands of different people on taste; the solid beverage is mellow in taste, convenient to use, stable in quality, simple in preparation method, easy to operate, suitable for large-scale industrial production, free of sugar in the prescription and suitable for diabetics to eat.

The invention discloses chenopodium quinoa white spirit and a preparing method thereof. The chenopodium quinoa white spirit is prepared from, by weight, 85-95 parts of chenopodium quinoa, 3-9 parts of barley, 2-6 parts of peas and auxiliary fermentation materials. The auxiliary fermentation materials are prepared from 10-15 parts of yeast powder, 0.4-0.8 part of bacillus licheniformis and 0.4-0.8 part of yeast for brewing. According to the chenopodium quinoa white spirit and the preparing method thereof, the chenopodium quinoa, the barley and the peas serve as main materials, the materials are divided into two groups for fermentation, distillation and white spirit outputting are adopted for one group, filtering is adopted for the other group, finally the two groups are mixed, and the chenopodium quinoa white spirit finished product is obtained. By means of the technology, the nutrient ingredients and fragrance can be effectively maintained in the chenopodium quinoa white spirit finished product, the prepared chenopodium quinoa white spirit can have unique nutrient ingredients and flavor, and the problem that existing white spirit is singular in nutrition value and taste is solved.

The invention provides a combined extraction process of pea starch and protein. The process comprises the following steps of taking the purified pea to soak and remove the peel, and then grinding, wherein the weight ratio of the pea quantity to the water quantity in the grinding process is 1 to 9; taking the grinded pea pulp, carrying out leaching reaction under the conditions that the concentration of NaOH solution is 0.075mol / L; the ratio of solid to liquid is 1 to 18; the temperature is 30 DEG C; and the agitating time is 18 hours; taking the leaching slurry to separate cellulose and pulp by a sieve, then carrying out centrifugal treatment, and separating to obtain upper protein solution and lower starch slurry; obtaining the pea starch from the lower starch slurry by washing, drying, crushing and filtering; and obtaining the pea protein from the upper protein solution by acid precipitation, centrifuging, washing and drying. By adopting the extraction process, the pea starch and the protein are obtained by combined extraction; the integrated yield of the pea starch and the protein is greatly improved; and the combined extraction process has the advantages of being simple in process, high in production efficiency, low in production cost, and reliable in production quality.

The invention relates to the field of foods, and in particular relates to boil-resisting alums-free sweet potato vermicelli and a making method thereof. The boil-resisting alums-free sweet potato vermicelli takes 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch and 1-4 parts of refined konjac powder as raw materials. The making method comprises the following steps: mixing the sweet potato starch with the pea starch, performing alkekengi pretreatment, then adding the refined konjac powder into the mixed starch, stirring, and making the vermicelli according to ordinary vermicelli making procedures. As only are three making raw materials, namely, the sweet potato starch, the pea starch and the refined konjac powder, adopted to make the vermicelli, and the sweet potato starch and the pea starch are subjected to alkekengi pretreatment when being mixed, and only does a small amount of refined konjac powder need to be added into the obtained pretreated starch to take the place of alums to make the alums-free vermicelli; the obtained alums-free vermicelli cannot be broken, is smooth and chewable, resistant to boiling and clear in soup, and good in viscoelasticity, and has a wide market prospect as the sensory quality can be comparable with that of conventional sweet potato vermicelli (without other starch or refined konjac powder) and both the sensory quality of the sweet potato vermicelli and the properties of boil resistance and no alums are ensured.

The invention discloses nutritious light-food nutritious breakfast powder used for reducing weight. The nutritious light-food nutritious breakfast powder used for reducing weight comprises the following raw materials: inulin, soybean protein isolate, xylitol, wheat germ powder, pea protein powder, coconut cream powder, kudzuvine root powder, median-chain triglyceride powder, Chinese yam powder, Chinese wolfberry fruit powder, refined konjac powder, and sucralose. The invention further discloses a meal-replacement-powder set meal used for reducing weight. The meal-replacement-powder set meal used for reducing weight comprises the nutritious light-food nutritious breakfast powder used for reducing weight, and nutritious light-food nutritious supper powder used for reducing weight; and the nutritious light-food nutritious supper powder used for reducing weight comprises the following raw materials: red date powder, inulin, coconut cream powder, purple rice flour, grain flour, pea proteinpowder, xylitol, wheat germ powder, and sucralose. The nutritious light-food nutritious breakfast powder and the meal-replacement-powder set meal used for reducing weight solve the technical problemsof the existing weight-reducing meal replacement powder, namely improper match, lack of nutritional characteristics, unbalanced nutrients, and absence of targeted eating time.

The invention relates to a compound feed specially used for carps. The compound feed is prepared by mixing the following raw materials in parts by weight: 150-250 parts of expanded soybean meal, 150-250 parts of cottonseed meal, 100-150 parts of rapeseed meal, 100-150 parts of wheat middling, 50-100 parts of pea protein powder, 50-100 parts of corn dried distilled grain, 50-100 parts of rice oil bran, 15-40 parts of soybean oil, and 5-10 parts of a feed additive special for carps. The compound feed specially used for carps disclosed by the invention is capable of obviously improving the economic benefit of carp culture and obviously improving diseases in the carp culturing process; the survival rate is increased by 12-15%; furthermore, the feed conversion rate in the carp culture is obviously increased; carps are promoted to grow; the quality of carps is increased; in addition, fish meal is not used in the compound feed disclosed by the invention any longer; the production cost is also reduced obviously; and the economic benefit is obvious.

The invention discloses a jade-brewed wine characterized in that a brewing process of the wine comprises a step that fermentation and aging are carried out in a wine cellar containing jade, such that the jade-brewed wine is obtained. A jade-brewed wine preparation process is characterized in that, according to a fen-flavor highland barley liquor production process, high-quality highland barley and peas are selected as raw materials; an entire process of steaming, bacteria culture saccharification, fermentation, and distillation are carried out under a solid state; and fermentation and aging are carried out in a jade wine cellar for more than 3 months, such that the jade-brewed wine is obtained. The jade-brewed wine contains trace elements necessary for human bodies, and has functions of disease preventing, aging resisting, skin beautifying, tumor resisting, and life prolonging. With the wine, organ functions can be comprehensively regulated, brainpower can be enhanced, physical work capacity can be enhanced, and energy can be promoted. The wine has kidney-nourishing and yang-tonifying functions. When the wine is taken for a long time, problems such as sexual impotence, premature ejaculation, and sexual dysfunction can be treated; heart and brain blood supply can be increased; heart and brain function can be improved; blood lipid can be reduced, and cardiovascular and cerebrovascular diseases can be prevented. The wine also has anti-wrinkle and anti-aging functions. With the wine, skins can maintain young.

The invention discloses meat duck compound feed and a preparation method thereof. The meat duck compound feed comprises, by weight, corns, wheat, distiller's dried grains with solubles (DDGS), corn protein powder, pea protein powder, poultry oil, limestone powder, calcium hydrophosphate, second-level standard wheat flour, salt, l-lysine sulphate of 65%, methionine of 98%, threonine of 98%, liquidphytase, choline chloride, hydrolyzed feather meal, vitamin premix, mineral premix, liquid wheat enzyme, an emulsifier and betaine monohydrate. The preparation method comprises a step of crushing, a step of mixing, a step of pelleting and a step of spraying. The meat duck compound feed has the advantages of not only reducing fat content of carcasses and improving resistance of meat ducks, but also improving production performance of the meat ducks and quality of the carcasses.

The invention discloses a bean seed germ soybean milk belonging to the technical field of processing of functional drinks in the food industry. The bean seed germ soybean milk is prepared from soybeans, black soya beans, azuki beans, mung beans, petits pois, and peas and is prepared by adopting the steps: firstly, cleaning the bean seeds, soaking, sprouting, carrying out defibrination, cooking, adding taurine capable of facilitating the development of the brain and the improvement of the vision function, and adding a sweetening agent or other flavoring agents. A human body is not capable of synthesizing vitamin C, the vitamin C has to be absorbed by means of foods, and is capable of greatly improving the resistance of the human body and preventing multiple diseases of scurvy and gingival bleeding, thereby being a nutrient substance necessary for the human body; germs of the bean seeds also contain certain special substances while containing nutrients contained in common vegetables so as to play a special health-care role. According to the germ soybean milk, the defect that a conventional bean food does not contain the natural vitamin C is overcome, and the defect that the edible bean food easily causes flatulence is overcome. Due to germination and sprouting of the seeds, the content of phytate is reduced, and iron is favorably absorbed. The content of protein is greatly increased through germination of the germinated bean seeds, and the protein becomes the active protein so as to be extremely easily absorbed and utilized by a human body.

The invention discloses jujube-flavored white spirit and a brewing process thereof. A preparation method of the liquor comprises the following steps: grinding, steaming and spread-cooling jujube, wheat, sorghum, glutinous rice, corn, rice, pea and rice hull according to certain proportions, uniformly mixing with the addition of yeast powder, sealing and fermenting in pit mud for more than 4 months; beginning to distill after 4 months in a mode of distilling twice every month; ultrasonically processing liquor obtained from distillation firstly, and then storing the liquor together with tourmaline, limonite and medicinal stone in a porcelain jar for more than 6 months, thus completing aging. The liquor overcomes shortcomings in the prior art, and is simple and convenient in operation, short in production cycle, high in liquor yield and good in quality. The jujube-flavored white spirit disclosed by the invention is stable in quality, free from restoring and long in aftertaste, people drinking the white spirit are not easy to become drunk and quick to be sobered up, and the white spirit, after drunk, is free from a problem of headache, free from such harmful material components as methanol, and is capable of relieving pressure on liver and kidney after drinking and effectively relieving damage to body.

The invention belongs to a dairy product, relating to a yogurt product, in particular to a yogurt product added with curing bean materials. The basic components of the product are fresh milk, sugar, stabilizer (main components are pectin, gelatin and modified starch), lactobacillus and the curing bean materials (particularly consisting of one or a plurality of curing ormosia, curing mung beans, curing peas, curing kidney beans, curing soybeans and curing black soybeans). Compared with the food with the same nutrition, the product has the advantage of providing a novel yogurt product which is more practical, more rapid and convenient for being eaten. The taste and nutrition content of the product has far-reaching significance for human health.

The invention relates to a planting method of peas. The planting method comprises the following steps: 1 sterilizing before seeding: selecting seeds with 40% saline water and mixing the peas with nodule bacteria; 2 growing seedlings: paving seedling growing soil in each large hole of a seedling growing disc; digging a small hole and putting the seeds; covering a mulching film; 3 cultivating land and fertilizing: selecting the land; planting in the land which is precisely ploughed, is slightly wet, is a dry land and has high organic matter content; applying farm manure chemical fertilizers and dyfonate particles, and building a furrow after raking; 4 transplanting: transplanting in sunny days; 5 inserting a bracket in a growth period and partially and manually leading a vine; 6 fertilizing and carrying out moisture management: fertilizing for multiple times and irrigating, wherein immersing irrigation is not used and a compound fertilizer and potassium chloride are used as main fertilizers during the growth period; and 7 harvesting: harvesting the peas in batches, applying the fertilizers for one time while harvesting for one time.

The invention discloses tartary buckwheat nutritional three-high noodle. The tartary buckwheat nutritional noodle disclosed by the invention is prepared from the following ingredients: tartary buckwheat, oat, pumpkin, corns, black fungus, onions, celery, tomatoes, mushrooms, peas, balsam pears and tremella. The nutritional three-high noodle disclosed by the invention precisely selects the vegetables, is balanced in nutrition proportion, accords with daily dietary requirements of a human body, can well adjust blood pressure, blood fat and blood sugar of three-high crowds, accords with the judgment label of cate in diet, can well adjust the health states of the three-high crowds, and is unique in mouthfeel, simple in production technology and convenient to eat.

A method of producing a liquid fermentation product using a natural protein concentrate from a non-cereal grain source in place of protein derived from malted grains is provided. The natural protein concentrate can be directly used, in addition with a carbohydrate source, to produce a wort suitable for fermentation, thus avoiding the malting and mash mixing steps in traditional brewing methods. The wort requires less yeast to initiate the fermentation process than in similar alcohol fermentations, and does not require the addition of yeast nutrients. The resulting fermentation product can be processed for bottling without the need for an intervening storage period. The protein concentrate used in the method can be derived from non-cereal sources such as peas, soy, rice potatoes and other sources of natural protein. Using non-cereal sources also permits the simplified production of a gluten-free fermentation product that can be used in preparing beverages consumable by persons suffering from gluten intolerance.

The invention provides technology for producing a degradable and edible film by utilizing pea starch, belonging to the technical field of food processing. The technology comprises the following main production processes: firstly gelatinizing the pea starch; then adding glycerin and sodium alginate which improve the film performance; carrying out tape casting on the film solution on a copper plate after homogenization and degasification; adopting a copper plate film forming conveyer belt to firstly pass through steam drying pipeline equipment and then pass through cooling pipeline equipment with relative humidity being about 50% to form a film; and finally adopting mechanical film rolling equipment to roll the film, thus producing a degradable and edible film with high strength. The film material has good mechanical performance and oil, moisture and oxygen resistance. The film can be applied to packaging of various materials such as food, health products, drugs, feed and the like.

The invention discloses a pea seedling cultivation technology which includes site and framework selection, site and framework disinfection, seedling-raising disk disinfection, seed selection, seed soaking, seeding and management. Site and framework selection includes selecting a greenhouse or idle house with fine ventilation and light transmission performances, and selecting a multi-storey three-dimensional framework. Site and framework disinfection includes disinfecting the site and the framework once to twice with environment-friendly disinfectants every month. Seedling-raising disk disinfection includes firstly cleaning impurities in a disk, soaking the disk in the disinfectants for two hours and then drying the disk when using the seedling-raising disk once. Seed selection includes preferably selecting green peas or spotted colored peas. Seed soaking includes soaking seeds for 10-16 hours in summer, and soaking the seeds in warm water at the temperature of 65 DEG C for 20-24 hours in winter. Seeding includes sowing 300-350 grams of dry seeds in each disk, padding a moisturizing disk and spraying clear water once to twice every day. Management includes managing the temperature, illumination, humidity and watering.

The invention discloses a biological straw fertilizer, and a production method and application thereof, and belongs to the field of fertilizer. The biological straw fertilizer contains the following components: nitrogen, phosphorus and potassium (N + P2O5 + K2O); straw organic matters; and biological synergist. A single nutrient content of the nitrogen, phosphorus, potassium and straw organic is not less than 1.6-2.5%; and the biological synergist is prepared by biological fermentation on soybean straw, mung bean straw, pea straw, millet straw, barley straw, rape straw, peanut straw, capsicum rod, tomato rod and drug residue from industrial scale pharmaceutical factory. The biological straw fertilizer protected by the present invention combines effects of microbial fertilizer, and organic and inorganic fertilizer, and can protect the ecological environment. From farm to table, standard safe production of grain can be executed. Therefore, the biological straw fertilizer is a non-toxic, harmless, green and environment-friendly fertilizer.

The invention discloses a chickpea cheese-shaped moon cake which consists of skin, stuff and a cheese core, wherein the skin accounts for 15-25 percent of the weight of the moon cake; the stuff accounts for 15-25 percent of the weight of the moon cake; the cheese core accounts for 50-70 percent of the weight of the moon cake; the skin comprises the following components in parts by weight of 40-80 parts of chickpea flour, 20-50 parts of glutinous rice flour, 15-35 percent of corn starch, 5-25 parts of pea starch, 10-20 parts of xylitol, 10-30 parts of grease and 130-230 parts of milk; in the preparation process of the stuff, the skin accounts for 30-70 percent of the weight of the stuff and different materials account for 5-15 percent of the weight of the cheese core. Compared with the traditional moon cake, the chickpea cheese-shaped moon cake provided by the invention has the advantages of abundant nutrition and low sugar content, and is more suitable for patients suffering from chronic diseases such as diabetes mellitus, cardiovascular and cerebrovascular diseases and obesity as well as children and middle-aged and aged people to eat.

The invention discloses a manufacturing process of iron oxide red transmutation glazed porcelain. The iron oxide red transmutation glazed porcelain comprises a green body and an iron oxide red glaze,wherein the green body is prepared from the following raw materials: Dehua feldspar, Dehua quartz, Dehua kaolin, sillimanite, szaibelyite, boehmite, sphalerite, zinc oxide and zirconium oxide. By limiting the composition of the green body and improving the basic formula of the glaze, a plurality of orange plaques with the sizes of broad beans and peas are distributed on the glaze surface of the fired iron oxide red transmutation glazed porcelain.