67 results about "White chocolate" patented technology

The invention discloses a 3D (three-dimensional) printing accurate forming regulation and control method for instant conditioning mashed potatoes, and belongs to the field of novel food processing technologies. The 3D printing accurate forming regulation and control method includes cleaning and peeling potatoes, then slicing and cooking the potatoes and mashing the potatoes until paste is delicate and bright; adding colloid into the paste, uniformly mixing the colloid and the paste with each other to obtain mixtures, and then cooking the mixtures to thoroughly cook the potatoes and sufficiently dissolve the colloid; cooling the mixtures until the temperature of the mixtures reaches the room temperature and then adding white chocolate powder into the mixtures. The 3D printing accurate forming regulation and control method has the advantages that the diameters of printing spray nozzles, the printing distances, the printing temperatures, the movement speeds of the spray nozzles and the discharge speeds are selected in order to finely print the conditioning mashed potatoes; the accuracy of printed objects can reach 95% at least, and the printed objects can be prevented from collapsing in 40-60 min after being printed; main printed materials include mashed potatoes with high usage in daily dining and can be used as desserts, snacks and the like for dining cold dish.

A device for adding a flavored agent to a cigarette filter may include a housing, a container within a housing, and an absorbent material for observing the flavored agent. The housing may include a flexible strap for detachably connecting to a package for cigarettes, and the housing may include a plurality of containers for a plurality of flavors. The flavored agent may be a flavored syrup, and the flavored syrup may include at least one from the group of: orange, grape, lemon, lime, white chocolate, dark chocolate, cinnamon, raspberry, watermelon, mint, apple, apricot, blueberry, caramel, coconut, cranberry, kiwi, vanilla, peach, chocolate, mocha, hazelnut, almond, amaretto, maple. Irish crème, cream, avocado, papaya, pumpkin, walnut, peanut, mango, passion fruit, pineapple, rum, pistachio, strawberry, banana.

The invention discloses a creamy candy and a preparation method thereof. The creamy candy comprises the following raw materials in parts by weight: 18-22 parts of white granulated sugar, 45-55 parts of glucose syrup, 0.01-0.03 part of disodium hydrogen phosphate, 0.02-0.03 part of sodium chloride, 2.5-3.5 part of milk powder, 4.5-6 parts of cocoa butter substitute, 0.8-1 part of anhydrous butter, 0.35-0.4 part of glycerol monostearate, 0.25-0.3 part of lecithin, 1-1.5 parts of gelatin, 0.3-0.4 part of milk-flavored essence, 0.1-0.15 part of white chocolate-flavored essence, 0.8-1.2 parts of powdered sugar, 3-5 parts of strawberry juice powder, 0.2-0.3 part of strawberry essence, 0.1-0.15 part of anhydrous citric acid and 0.3-0.5 part of caramel essence. The creamy candy is mellow in milk flavor, delicious in taste, and uniform and stable in grease, does not adhere paper, has certain chewiness without adhering teeth, and solves the problems of hardness and crispness of an existing creamy candy structure.

A device for adding a flavored agent to a cigarette filter may include a housing including a cigarette sleeve and a dispensing sleeve, and the dispensing container may cooperate with the dispensing sleeve to be slidably connected to the dispensing sleeve and may include a flavoring agent. The cigarette sleeve may be adapted to slidably connect with a pack of cigarettes and the housing may include a plurality of containers. The flavored agent may be a flavored syrup, and the flavored syrup may include at least one from the group of: orange, grape, lemon, lime, white chocolate, dark chocolate, cinnamon, raspberry, watermelon, mint, apple, apricot, blueberry, caramel, coconut, cranberry, kiwi, vanilla, peach, chocolate, mocha, hazelnut. almond, amaretto, maple. Irish créme, cream, avocado, papaya, pumpkin, walnut, peanut, mango, passion fruit, pineapple, rum, pistachio, strawberry, banana.

The invention discloses a stomach-invigorating white chocolate which is prepared from the following raw materials in parts by weight: 400-410 parts of white chocolate, 20-21 parts of beer, 18-19 parts of Chinese yam, 3-4 parts of endothelium corneum gigeriae galli, 1-2 parts of hawthorn, 4-5 parts of fructus amomi, 2-3 parts of elecampane, 1-1.2 parts of casein, 4-5 parts of lecithin and 2-3 parts of sucrose ester. The aerated chocolate disclosed by the invention is fluffy, crispy and good in taste, and according to the added casein, the viscosity of the chocolate paste is improved, so that the bubble moving speed is low during aeration. The bubbles are difficult to gather and rise out of the chocolate paste, so that more stable bubbles are formed, and the compressive property is good. In addition, the porous pulp black chocolate disclosed by the invention comprises various Chinese herbal medicine components and has the effect of invigorating stomach.

The invention provides a chocolate product and a manufacturing method thereof. The chocolate product comprises four layers from the inside to outside, wherein the first layer includes nut kernels, dried fruits or jelly sweets, the second layer is a pure-fat white chocolate layer, the third layer is a pure-fat milk chocolate layer or a pure-fat black chocolate layer, and the fourth layer is a crispy sugar-coated layer. The chocolate product is clear in structure and strong in layering sense, tastes special and abundant, and can meet consumers' high requirements for the taste of a chocolate product. Furthermore, in the chocolate product, the pure-fat chocolate are prevented from melting at a high temperature, thereby solving the problem of high-temperature storage and transportation and actual difficulty on sale, and the operation cost is reduced. The good quality and quality stability of the chocolate product can be kept.

The invention relates to a method for manufacturing a cholesterol-reducing lactobacillus paracasei KL1-Liu probiotic chocolate and is suitable for the production of the probiotic chocolate in a candy product. The probiotic chocolate is composed of lactobacillus paracasei KL1-Liu bacterial powder, semi-sweet dark chocolate liquor, white chocolate liquor, sesame, matcha powder, strawberry powder, diced apricot kernel and diced raisin. The manufacture method comprises the following steps: performing high-density fermentation on the lactobacillus paracasei KL1-Liu CGMCC No.7029, centrifugally concentrating, performing microcapsule processing and freeze-drying to prepare the microcapsule bacterial powder; finely milling the raw materials, refining, regulating the temperature, adding the microcapsule bacterial powder, cooling, demoulding and packaging to obtain the probiotic chocolate. The probiotic chocolate manufactured by the invention is good in storage stability, convenient in raw material sources, simple in process and short in manufacture period and is suitable for industrial production.

The invention discloses a preparation method of crisp peanuts which are prepared from the following raw materials: 700-800 parts of sugar-coated peanuts, 100-150 parts of white granulated sugar, 50-80 parts of cocoa butter substitute, 30-60 parts of whole milk powder, 20-40 parts of vegetable oil and 0.1-0.4 part of Arabic gum. The method of the invention comprises the following steps: pulverizing the white granulated sugar and melting the cocoa butter substitute; adding the other raw materials except the peanuts into a refiner for grinding into white chocolate with cocoa butter substitute; putting the peanuts into a coating machine and adding the obtained white chocolate with cocoa butter substitute for coating; and screening, polishing, packing and warehousing qualified products. The invention has the advantages of simple process, low cost and fragrant, sweet and crisp taste; because the raw materials of the white granulated sugar powder and the like are put into the refiner and ground into the white chocolate liquid to be coated on the broken peanuts, the peanuts have a good waterproof effect; and the peanuts can be added as an intermediate product to ice cream, chipped ice, ice porridge and water ice, or added as an additive of the external crackling of the water ice, and long-time crispness can be kept.

The invention relates to soft chocolate, in particular to soft chocolate with a freezing-resistant characteristic and aims to solve the problems of the conventional chocolate products in application to ice cream and frozen food. The soft chocolate comprises dark chocolate, milk chocolate and white chocolate. The invention belongs to the field of food.

The embodiment of the invention discloses a chocolate cream biscuit which comprises 25%-40% by weight of white chocolate, 25%-35% by weight of biscuit particles and 25%-40% by weight of dark chocolate, wherein the biscuit particles are placed between a white chocolate layer and a dark chocolate layer, and the white chocolate layer and the dark chocolate layer are solidified to form cream when in cooling and shaping. The invention provides a flavor-special food combined with the white chocolate, the dark chocolate and the biscuit particles. The foodstuff incorporates the advantages of different chocolates, has good taste and is popularized by consumers; and because different varieties of food are combined, the absorption of a human body on nutrient substances can be promoted while the taste is improved. According to the invention, the chocolate cream biscuit is produced by adopting raw materials harmless to the human body; and after processing and production are carried out, the substances harmful to the human body can not be generated, thereby achieving the dual purposes of nutrition and health.

The invention provides an instant white chocolate solid beverage of which the formula comprises the following components in percentage by mass: 2.0-60.0% of cocoa butter, 0-30% of plant oil, 0-16% of milk powder, 0.5-6% of sodium caseinate, 0.5-3% of an edible emulsifier, 1-2% of a food additive, 0.2-0.4% of edible filler, and the balance of glucose syrup. The instant white chocolate solid beverage provided by the invention is unique in favor, thick and mellow in taste and good in instant property. According to a preparation method of the instant white chocolate solid beverage provided by the invention, white chocolate is prepared into a solid beverage, so that the cocoa butter can be dissolved in water, and the white chocolate can be drunk rather than being eaten, so that the application of the cocoa butter in the food field is widened; and meanwhile through a series of micro-encapsulation techniques such as mixing, emulsification, homogenization, spraying drying and the like in the preparation method, the coco butter can be dissolved in water easily, and a good ingredient is provided for development of various tasty foods.

The invention relates to strawberry sandwich chocolate and a preparation method thereof. Technical key points are as follows: the strawberry sandwich chocolate comprises 2.5-10 wt% of freeze-dried strawberry crisps and 90-97.5 wt% of coating layers wrapping the outer surfaces of the strawberry sandwich chocolate. The coating layers comprise 1-5 wt% of matcha powder and 95-99 wt% of white chocolate. The preparation method of the strawberry sandwich chocolate comprises the following steps: (i) dissolving the white chocolate and matcha powder at a temperature of 35-38 DEG C, and conducting filtration and magnetic separation; (ii) putting the freeze-dried strawberry crisps into the obtained mixture, coating the strawberry crisps with the chocolate, forming a coating, and blowing cold air for cooling until chocolate slurry solidifies and surfaces are in a dry state; and (iii) after the coating is finished, conducting standing for 3 to 5 hours at a temperature of 15 to 18 DEG C so as to obtain the strawberry sandwich chocolate. The strawberry sandwich chocolate has an excellent mouth feel, and is simple in manufacturing processes.

The invention discloses white chocolate bean and dreg crunchy candy which comprises the following raw materials in percentage by weight: 30-40 percent of bean dreg powder, 10-20 percent of malt sugar, 10-20 percent of powdered sugar, 10-20 percent of cooked flour, 3-6 percent of cream and 5-10 percent of white chocolate. The preparation method comprises the following steps: adding water into the malt sugar, the powdered sugar and the cream, cooking at the temperature of 100 to 140 DEG C into paste, adding the bean dreg powder and the cooked flour, mixing and shaping to obtain the bean dreg crunchy candy; melting the white chocolate, adding 10 percent of white granulated sugar, 10 percent of cream and 10 percent of butter, and stirring to obtain a white chocolate solution; controlling the temperature of the white chocolate solution to 40 to 60 DEG C, spraying a layer of white chocolate solution in a mold, cooling to the temperature of 15 to 20 DEG C, putting the bean dreg crunchy candy into the mold, continuously adding the white chocolate solution, so that the bean dreg crunchy candy is completely coated; and cooling to room temperature, and shaping in a refrigerator. The bean dreg powder is added into the crunchy candy, the surface of the crunchy candy is coated with the white chocolate is coated on, the variety of the crunchy candy is enriched, the nutritive value is improved, and the additional value of the bean dregs is increased, so that the nutritive value is reasonably utilized, and the white chocolate bean dreg crunchy candy has wide social benefits and economic benefits.

The invention provides a chocolate containing a probiotic filling and a preparation method for the same. The chocolate is a chocolate containing a probiotic filling, wherein the probiotic filling is completely buried in a chocolate cladding; and the chocolate cladding is one of white chocolate, black chocolate and milk chocolate. The preparation method comprises the following steps of: when the temperature of the pasted chocolate filling is lowered to 25-30 DEG C, adding probiotic powder and uniformly stirring again, using a chocolate die, wrapping the produced probiotic chocolate filling in the chocolate through the steps of producing a shell, filling a core and sealing a bottom, then immediately conveying to a refrigerator, and condensing and shaping to obtain the finished product, thus forming the filled chocolate containing probiotics.

The invention discloses a noodle-containing chocolate prepared from the following raw materials: high-gluten flour, eggs, fruit and vegetable juice, water, spiced salt, cocoa butter, newtol, skimmed milk powder, nuts, glycyrrhizin, glycine, phospholipid and sucrose fatty acid ester. The noodle-containing chocolate provided by the invention is prepared by perfectly combining the western chocolate and traditional Chinese noodles; the chocolate is a white chocolate and is matched with bright-colored noodles so as to be more bright in color and capable of attracting the attention; the eggs and the fruit and vegetable juice are added into the noodles, so that the noodles have the natural colors and luster of fruits and vegetables and are beautiful, delicious and more healthy; after being cooked, fried and dried, the noodles are cut into noodle blanks together with the nuts so as to be comprehensive in nutrient as well as fragrant and crisp in taste; the noodle blank is wrapped by the chocolate, an outer-layer texture is fine and can be melted in the mouth, inner-layer substances are abundant, and the whole chocolate has the sweetness of the chocolate, the crispness of the noodles and the fragrance of the nuts so as to lead a person to endless aftertastes and meet the taste requirements of consumers.

The invention discloses a preparation method for chocolate peanut kernels. The chocolate peanut kernels are prepared from the following raw materials: 700-800 parts of sugar-coating peanut kernel, 100-150 parts of white granulated sugar, 50-80 parts of cocoa butter replacer, 30-60 parts of whole milk powder, 20-40 parts of vegetable oil, 0.1-0.4 parts of arabic gum. The preparation method for the chocolate peanut kernels comprises the following steps: firstly smashing the white granulated sugar and melting the cocoa butter substitute; putting other raw materials except for the peanut kernels into a refining mill and milling the other raw materials except for the peanut kernels to get white chocolate with the cocoa butter replacer; putting the peanut kernels into a coating machine, adding the white chocolate with the cocoa butter replacer into the coating machine and wrapping the peanut kernels; screening and polishing the chocolate peanut kernels, and then packaging and storing qualified products. The preparation method for the chocolate peanut kernels, provided by the invention, has the advantages that the technology is simple, the cost is low and the taste is fragrant, sweet and crisp; by virtue of putting the raw materials such as the white granulated sugar into the refining mill and milling the raw materials to get a white chocolate liquid which is wrapped on the peanut kernels, the chocolate peanut kernels have a good waterproof effect, and by virtue of adding the chocolate peanut kernels serving as a middle product into a body of ice cream, shaved ice and water ice, or adding the chocolate peanut kernels serving as an additive into the external crisp cover of the water ice, the crisp feeling can be kept for a longer time.

The invention discloses a healthy pepper white chocolate which is prepared from, by weight, 56-58 parts of cocoa butter, 21-23 parts of isomaltooligosaccharide, 12-14 parts of pepper, 3-4 parts of dried skim milk, 3-4 parts of skim milk, 1.4-1.6 parts of pepper leaves, 1.4-1.6 parts of pumpkin flowers, 1.1-1.3 parts of soybean pods, 1.1-1.3 parts of peanut leaves, 0.6-0.8 part of eggplant peel, 0.4-0.6 part of Gymnema tea, 0.4-0.6 part of orange leaves, 0.4-0.6 part of silver birch juice, 0.4-0.6 part of salt and 0.6-0.8 part of German-style lactobacillus.The healthy pepper white chocolate is crisp in taste, sour, sweet, slightly bitter, rich in aromatic flavor, balanced in nutrition, easy to absorb, low in fat and sugar, and capable of enhancing blood circulation, protecting heart and cerebral vessels, enhancing resistance, promoting metabolism, delaying aging and achieving beautifying and slimming.The adopted materials are wide in source and low in cost, the environment is protected, and the cost is saved.

The invention discloses a dried orange peel and red bean cocoa biscuit which is composed of raw materials in weight of 30-40 parts of unsalted butter, 30-40 parts of white sugar, 70-80 parts of low-gluten flour, 15-25 parts of eggs, 5-8 parts of cocoa powder, 10-15 parts of dried orange peel powder, 5-8 parts of baking soda, 20-30 parts of red beans and 10-15 parts of white chocolate. The dried orange peel and red bean cocoa biscuit is unique in flavor, crispy and delicious in taste and comprehensive in nutrition, the raw materials homologous of medicine and food are finely selected for manufacturing the product, all the raw materials interact mutually, the delicious food function and the medical health care function are combined, a traditional medical concept is met, a modern health care food concept is closely met, no food additive is added, and the biscuit is suitable for both the young and the old; the production procedure is simple, manufacturing is convenient, the cost is low, the requirement of industrial production can be met, and the biscuit is convenient to carry and eat and can be eaten after bag opening and water filling.

The invention relates to a sticky steamed bun with chocolate-durio zibethinus stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, common yam rhizome powder and white jade bean powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the common yam rhizome powder and the white jade bean powder is 6-10% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the common yam rhizome powder to the white jade bean powder is 1:3. According to the present invention, the stuffing of the sticky steamed bun is chocolate-durio zibethinus stuffing, and the chocolate-durio zibethinus stuffing comprises white chocolate, durio zibethinus, white sesame, pear flower, jasminum sambac, butter, honey and white granulated sugar; and with the sticky steamed bun with chocolate-durio zibethinus stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the common yam rhizome powder and the white jade bean powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.

The invention discloses combined functional chocolate and a preparation method thereof, radix puerariae powder with hangover alleviating and liver protecting functions is added into white chocolate, blueberry anthocyanin, vitamin C and lycopene with antioxidant effects are added into dark chocolate, and combination of the white chocolate and the dark chocolate can achieve the functions of alleviating hangover, protecting liver and resisting oxidative damage. The radix puerariae powder can accelerate ethanol decomposition, has a relatively strong effect of preventing drunkenness, and has a verygood protection effect on the liver; the white chocolate is high in fat content, can form a protective film in the stomach, slow down ethanol absorption, and prevent ethanol from directly damaging gastric mucosa; the strong antioxidant effect of blueberry anthocyanin, vitamin C and lycopene can effectively reduce oxidative damage of excessive drinking to various organs of a human body, and relieve drunkenness symptoms such as headache and the like caused by drinking. Chocolate is used as a carrier, so that the product is convenient to eat, absorb and carry, delicate and sweet in taste, high in acceptability and suitable for various drinkers.

The invention provides a preparation method of an edible natural fruit and vegetable cocoa lip stick. The preparation method comprises the following steps: heating and mixing, in parts by weight, 2.5-3 parts of cocoa butter, 9-10 parts of cocoa butter substitute and 9-11 parts of Shea net butter until complete melting; adding 0.9-1.1 parts of a fruit and vegetable powder and 4-6 parts of syrup forstirring, then performing filtering, and taking a filtrate; heating and mixing the filtrate with 12-13 parts of white chocolate and 2.5-3 parts of beeswax until boiling; and performing pouring into amould, and then performing freezing shaping. The edible natural fruit and vegetable cocoa lip stick uses edible natural substances rich in functional components as raw materials, and has no harmful chemical components. The edible natural fruit and vegetable cocoa lip stick uses cocoa butter to replace traditional wax and grease, and thereby the chance that bacteria, dust, viruses and the like inthe air enter the oral cavity through secondary transmission caused by attachment is reduced. The edible natural fruit and vegetable cocoa lip stick has simple preparation process, is rich in flavorsof fruit and vegetable and chocolate, and is easily accepted by production enterprises and consumers.

The invention discloses licorice root, pomelo and cocoa biscuits. The cinnamon, pomelo and cocoa biscuits consist of the following raw materials in parts by weight: 30-40 parts of unsalted butter, 30-40 parts of white sugar, 70-80 parts of low-gluten flour, 15-25 parts of eggs, 5-8 parts of cocoa powder, 10-15 parts of licorice powder, 5-8 parts of baking soda powder, 20-30 parts of dried pomelos, and 10-15 parts of white chocolates. The licorice root, pomelo and cocoa biscuits disclosed by the invention are unique in flavor, crisp and delicious in mouth feel, and comprehensive in nutrition. The licorice root, pomelo and cocoa biscuits disclosed by the invention are made by selecting medicinal and edible raw materials which interact, and the dainty function of foods and the medicinal health care function of the foods are combined together, so that the cinnamon, pomelo and cocoa biscuits not only conform to a conventional medical concept, but also approach the concept of modern health care foods. No food additives are added, so that the cinnamon, pomelo and cocoa biscuits are suitable for both old people and young people. The licorice root, walnut and cocoa biscuits are simple in production working procedures, convenient to make, and low in cost, can meet the requirements of industrialized production, are convenient to carry and eat, and can be eaten when being opened and then brewed with water.

The present invention relates to a characteristic method of marine mousse, which includes the following steps: the present invention selects cocktails, Sprite, and gelatin to form the main mouthfeel of mousse, which is rich in aroma, soft and smooth; it is matched with white chocolate, biscuits, jelly, shredded coconut and other materials, and the mousse production process is exquisite to make the finished product beautiful in shape and balanced in nutrition; through the improvement of the pasta production process and various raw materials, distributed production and multiple integration are realized. Different taste materials, different production themes, and a variety of flavors are integrated. , to produce mousse with beautiful appearance and unique flavor to meet the public's requirements for food color, aroma, taste, shape and balanced nutrition. The invention has the advantages of simple production process, wide selection range of ingredients, easy control of operating conditions, and is suitable for batch production.

The invention discloses a casual mutton product. The casual mutton product comprises the following components in parts by weight: 50 parts of mutton, 15 to 25 parts of white chocolate, 5 to 15 parts of peanut, 5 to 15 parts of walnut, 0.5 to 2 parts of edible salt, 1 to 3 parts of cooking wine, 0.5 to 2 parts of baijiu, 0.5 to 2 parts of chicken powder, 0.3 to 1.5 parts of Arabic gum, 0.1 to 1 part of black pepper, 0.1 to 1 part of green Chinese onion, 0.1 to 1 part of ginger powder, 0.1 to 1 part of white granulated sugar, 0.5 to 2 parts of sesame oil, 0.1 to 1 part of bay leaf powder, 0.1 to1 part of cinnamon powder, and 0.1 to 1 part of fennel powder. The leisure mutton product disclosed by the invention has the advantages that the eating is convenient, the flavor is rich, the palatability is strong, and the nutrients are balanced. The invention also discloses a manufacturing method of the casual mutton product; the quality, flavor and storage stability of the casual mutton productcan be obviously improved.

The problem addressed by the present invention is to provide a baking chocolate-like food having a novel, soft mouthfeel, being even possible as a white chocolate-like food, and having a high shelf life and low moisture by means of a method simpler than that for conventional baked chocolate-like foods. Provided is a chocolate-like food for baking having an SFC of the oil used at 20° of 5-40% and an SFC at 10°C of 15-60%, having a pre-baking moisture, which is the amount of moisture in ordinary chocolate-like foods, of less than 3 wt%, and containing 0.2-0.8 wt% of an emulsifier having an HLB of at least 9, at least 7 wt% of non-fat milk solids, and at least 1 wt% of dietary fiber.

The invention discloses a formula and process of green, orange and purple natural fat-soluble color paste. According to the formula and process of the green, orange and purple natural fat-soluble color paste, yellow and blue water-soluble pigments are extracted from gardenia jasminoides and clitoria ternatea Linn., red oil-soluble pigments are extracted from radix arnebiae seu lithospermi, and thegreen, orange and purple color paste is compounded. There is no need to purify the pigments through chemical components, the making flow of color oil color paste is simplified, and the safety of thepigments is improved. When the oil-soluble color paste is extracted, water is taken as an extracting solvent in the pigment extracting process, impurities are removed through a gauze filtering mode, and after the extracted pigments are made into toner at low temperature, soybean lecithin and natural coco butter are added to make the color paste. The made color paste has an excellent color developing effect in pure coco butter chocolates, and is uniformly dissolved in white chocolates, the finished product does not contain pigment granules, the quality is stable, no obvious pigment exists, andthe flavor of food materials is extracted.

The present invention mainly relates to the field of candy processing and discloses a watermelon peel white chocolate. The watermelon peel white chocolate is prepared from the following raw materials: cocoa butter, glutinous rice flour, watermelon peels, semen momordicae membranes, sucrose, fructooligosaccharides, onions, tea leaves, mulberry leaves, chilies, lactic acid bacteria and edible salt; an outer layer is white onion powder and white chocolate, and bright white in color and luster, enhances the stability of the chocolate, begins to melt at 44 DEG C, and is salty, sweet and palatable, rich in flavor, and crisp and delicate; the watermelon peels are turned from wastes into treasures and low and cheap in prices, a variety of the raw materials are added, the materials are subjected to a hole pricking and fermentation, and the treated materials are sour, spicy and palatable; the watermelon peels are firstly subjected to a drying and the hole pricking, which can ensure the watermelon peels to be complete during the fermentation, the watermelon peels are distinctive in red and green color and luster, and finally, the watermelon peels are freeze-dried, so that the watermelon peels are loose and porous, and crisp and refreshing; and extracts of the tea leaves, mulberry leaves and chilies are added, which saves the costs, provides spicy tastes, extends shelf life, and also enriches nutritional and health-care functions, so that the watermelon peel white chocolate can enhance the resistance, beautify features and protect skin, protect heart and cerebral vessels, delay aging, and prevent cancers.

The invention belongs to the technical field of meat products, and in particular relates to a chocolate sandwich chest cutlet and a making method thereof. The chocolate sandwich chest cutlet comprises the following raw materials in parts by weight: 90-110 parts of shredded brisket, 1-2 parts of salt, 0.5-1.0 part of white sugar, 0.5-1.0 part of aginomoto, 0.2-0.5 part of albumen powder, 1-2 parts of cassava starch, 0.5-1 part of wheat flour, 0.1-0.5 part of xylose, 0.01-0.08 part of baking soda, 0.1-0.5 part of STPP (Sodium Tyipolyphosphate), 0.1-0.5 part of white chocolate powder, 1-4 parts of salad dressing, 0.01-0.1 part of ginger powder, 0.01-0.1 part of garlic powder, 3-7 parts of lemon juice, 10-18 parts of pure water and 8-9 parts of chocolate bars. The chocolate sandwich chest cutlet is made through steps of pickling, stuffing, kneading and rolling, single freezing and the like, and has the advantages of being rich in nutrition and unique in taste.

The invention provides a chocolate product containing rice germ and a production method thereof and belongs to the technical field of food processing. The chocolate product containing the rice germ is prepared from the raw materials of, by weight part, 8-12 parts of cocoa powder, 2-18 parts of rice germ flour, 40 parts of dark chocolate bars and 60-80 parts of white chocolate bars. According to the chocolate product containing the rice germ, the added rice germ is rich in nutrients such as protein, high-quality fat and mineral substance; moderate intake of high-content materials contained in the rice germ such as vitamin E, choline, inositol and cellulose can to a certain extent promote body fat metabolism, reduce cholesterol, prevent problems such as diabetes, obesity and constipation and reduce negative effects of traditional chocolate on human body. The chocolate product containing the rice germ is rich in nutrition, smooth in taste, sweet in flavor and easy to carry, and meanwhile, is a healthy novel functional food.