136results about How to "Bright yellow color" patented technology

The invention discloses a method for preparing low sugar preserved apricots. Key technical parameters which can influence the quality of the low glucose preserved apricots are determined by using dried apricots or fresh apricots as raw materials and adopting novel nutritive sweeteners with specific physiological functions, i.e., maltooligosaccharides as a filler and using fructose syrups as a sweetener, wherein in the primary vacuum sugar permeability process, the concentration of sugar solution is in the range of 30-35 percent, the time is 20min, the sugar solution has a temperature of 60 DEG C, the vacuum degree is 0.07Mpa, and the sugaring time under normal pressure is in the range of 10-15 hours; in the secondary vacuum sugar permeability process, the concentration of the sugar solution is in the range of 40-45 percent, the time is 20min, the sugar solution has a temperature of 60 DEG C, the vacuum degree is 0.07MPa, and the sugaring time under normal pressure is in the range of 10-15hours; and color, plumpness, sugar content and shearing force of a product are used as integrated quality evaluation indexes, so that the method for preparing the low sugar preserved apricots is determined. The preserved apricots prepared by adopting the method provided by the invention not only has low total sugar content, but also has specific nutritional value and has wide applicable consumer range.

The invention belongs to the technical field of culture of potato, and particularly discloses a cost-saving and yield-increasing culture technique for southern winter planting potato. The technique comprises the following steps of: selecting a land, preparing the land and furrowing; applying a base fertilizer; treating potato seeds; seeding; covering with soil; covering with a film; earthing up the film; managing liquid manure, weeds and insect pests; and harvesting, wherein a method of earthing up the film is that: a layer of smashed soil of 5-8 centimeters is covered on the film by using a machine or a hoe, so that the film on a ridge surface is covered fully. In the technique, an integral water manure furrow application method is used innovatively, so that the labor per acre is saved by 7 persons, and the acre yield is up to 9,136 jin. Due to the adoption of the technique, the increase in of the yield of potato is facilitated, the production cost is lowered, and the economic benefit of potato production is increased. On the aspect of technique, the process flow of potato production is completed, the production time of potato is shortened, and a solid technical foundation is laid for the popularizing scale, standardization and commercial production of the potato industry.

The invention relates to a high effective and energy saving green barbecue machine which comprises a machine case with a stand, a heating device which is arranged in the machine case, a power mechanism which is fixedly arranged at the outer side of the machine case, an air outlet, an air intake mechanism and an oven door at the side wall of the machine case. The machine case is a vertical column shell or at least one assembled column shell. An upper end cover and a lower base plate are respectively and closely arranged on the upper end and the lower end of the column shell; the power mechanism is arranged on the upper surface of the upper end cover of the shell and the center of the inner side of the lower base plate; an air inlet is arranged on the lower end of the heating device; and a temperature controller is arranged in the machine case which is on the upper end of the heating device; an output shaft of the power mechanism runs through a central shaft hole of the upper end cover and a rotating mechanism which comprises a revolution mechanism and an auto-rotation mechanism is arranged on the shaft part at the inner side of the machine case. The high effective and energy saving green barbecue machine of the invention can prevent oil from the meat from dropping to fires and the secondary pollution by the oil smoke, thus reducing disease sources and preventing dust and ash pollution to the air during the barbecue; in addition, the machine occupies less area and is semi-automate, therefore, one person can control a plurality of barbecue machines and the machine is beneficial for popularization.

The invention relates to a functional natto chewable tablet and a production process thereof and belongs to the technical field of deep processing of agriculture products. The production process is characterized by comprising the following steps: by taking fresh embryo soybeans rich in gamma-aminobutyric acid (GABA) as a raw material, inoculating bacillus subtilis, fermenting to prepare natto, performing freezing-drying, milling, adding apple powder, tomato powder, kiwi fruit powder, compounding, preparing a soft material, pelleting, drying, tabletting, sterilizing and packaging, thereby obtaining the functional natto chewable tablet which is bright yellow in color and crispy and tasty. The production process is simple, the industrialization degree is high, the production cost is low, the natto taste is slight, and the GABA is further enriched while nattokinase is formed in the natto fermentation process. The functional natto chewable tablet provided by the invention has the functions of reducing the blood pressure, improving the brain function, preventing convulsions, preventing and treating epilepsy, and the like, can excite the nattokinase in blood, can dissolve thrombus, prevent and treat cardiovascular and cerebrovascular diseases, and is a casual healthcare food.

The invention relates to a method for cultivating winter-planting potatoes. The method comprises the steps of soil preparing, ridging, base fertilizer applying, potato processing, seeding, soil covering, straw or dry weed covering, soil covering on straws or dry weeds for the second time, water and fertilizer applying, plant disease and insect pest managing and harvesting. According to the method, on the basis of a traditional bare land cultivating mode, the method of straw or dry weed covering and fine crushing soil layer covering on the surfaces of the straws or dry weeds is adopted, water in soil in the cultivating layer is effectively prevented from being conveyed to the bed surface, water evaporation of the soil in the cultivating layer is reduced, the fertilizer and water circumstance of the soil is improved, and the effects of early emergence and the high emergence rate are achieved. The surfaces of the straws or dry weeds are covered with a soil layer so that the straws or dry weeds can be pressed and protected against wind blowing, fine crushing soil becomes dry soil easily on the surfaces of the straws or dry weeds, the effect of restraining growth of the straws or dry weeds on the bed surface is achieved, intertillage and weeding are not needed during the growth period, field management labor intensity and costs can be reduced, the additives are the straws or dry weeds and can return to the field after rotting, the amount of organic matter of the soil is increased, environmental friendliness is achieved, and no pollution is caused. According to the method, the rate of survival of seedlings is improved by 8.74%, the growth period is shortened by 11 days, and the number of commodity potatoes is increased by more than 10%.

The invention discloses ultrafine fried corn flour and a production method thereof. The content of corn in the ultrafine fried corn flour is 100 percent, and the fineness is greater than 200 meshes. The production method of the fried corn flour comprises the following steps of: (1) cleaning corn, peeling and degerming; (2) smashing and sieving with a 150-mesh sieve to obtain ultrafine raw corn flour; (3) adding 30 percent of water into the raw flour, stirring uniformly, extruding, curing into corn noodles, and airing or drying; and (4) smashing dry corn noodles into corn flour over 200 meshes. The ultrafine fried corn flour is yellow in color, has high viscosity after being added with water, and can be prepared into special flour with strong corn flavor such as noodle flour, dumpling flour, biscuit flour, steamed bread flour, full-moon dumpling flour and the like after being mixed with ultrafine raw corn flour and a small amount of wheat flour or buckwheat flour, rice flour and sticky rice flour. The production method has the advantages of easiness, high yield and capability of keeping the original color and nutritional ingredients of corn.

The invention discloses a preparation method of delicious broad bean paste. The preparation method is characterized by comprising the following steps: weighing a certain amount of broad beans with plump granules, peeling the broad beans after soaking, placing the broad beans after imbibition in a pressure cooker for cooking, evenly mixing refined flour with the cooked broad beans, covering artemisia plants for microbial fermentation, adding a corresponding amount of seasoning, and fermenting for a period of time to prepare the delicious broad bean paste. The broad bean paste prepared by the preparation method is easy in process, delicious in taste, overflowing in paste flavor, and yellow and bright in color and luster, almost without musty taste.

The invention relates to a method for improving the crispy feature of fried dough stick by using transglutaminase, belonging to the technical field of food processing. The invention is characterized in that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate, glutathione, transglutaminase, lactalbumin and artemis sphaerocephala krasch gum are put into a stirring cylinder for even mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is stood at the room temperature such that the transglutaminase undergoes sufficient chemical action; the dough undergoing standing is divided into blocks and shaped (to be elognated), the dough is then coated by preservative films and then put in a refrigerator for refrigeration, and the refrigerated dough is then stored in the refrigerator; and, when needed, the dough is taken out from the refrigerator and then put into a case for fermentation, finally the fermented dough is directly put into a frying pan to be fried into a finished product. In the invention, the transglutaminase is utilized in the freeze-fermented fried dough stick to overcome the damage brought by the refrigeration to flour gluten protein. The invention not only keeps the advantages of the freeze-fermented fried dough stick such as low acrylamide content, unique smell, bright yellow color, good appearance, and the like, but also improves the crispy feature of the fired dough stick.

The invention relates to a method for producing passion fruit vinegar sauerkraut, which comprises the following steps: preparing an extract of the active ingredient of the passion fruit pericarp, then mixing the active ingredient extract of the passion fruit pericarp, passion fruit juice and pure brewage rice vinegar in proportion and then placing in a fermentation cylinder, naturally fermenting to prepare the passion fruit vinegar, and then using the passion fruit vinegar to prepare the passion fruit vinegar sauerkraut, wherein, the preparation method comprises the following steps: A)preparing the active ingredient extract of the passion fruit pericarp; adding water in the dried passion fruit pericarp for boiling for 2-4 times, mixing the boiling extract to obtain the passion fruit pericarp for boiling the extract, removing the impurity in the boiling extract to obtain the active ingredient extract of the passion fruit pericarp; B)preparing the passion fruit vinegar; C)preserving the passion fruit vinegar sauerkraut; washing the raw material vegetable or fruit and drying to a half-dry state, slicing, adding a proper amount of salt and mixing, placing in a container; adding in the passion fruit vinegar in proportion and immersing for 8-12 days to obtain the passion fruit vinegar sauerkraut. The passion fruit vinegar sauerkraut belongs to the fermentation food, and has the advantages of fresh yellow color, abundant nutrition, and delicious and crisp taste.

The invention relates to citrus white tea and a preparation method thereof; the preparation method of the citrus white tea comprises the following steps: (1) pretreating citrus: washing the citrus cleanly, drying in the air, opening a mouth at the top of the citrus to obtain a top cover, digging out pulp in the citrus, and keeping a citrus shape for standby application; (2) pretreating white tea: adjusting the water content of the white tea to 12%-27%; (3) loading the white tea into the citrus, and closing with the top cover; and (4) drying. The obtained citrus white tea is yellow green and oily in peel color and luster, yellow and bright in tea liquid color and luster, mellow and sweet in taste, and strong but not astringent.

The invention provides pot-stewed chickens including the components: a main ingredient comprising 10 chai chickens with the weight of 10000 grams; spices comprising 100 grams of szechuan pepper, 150 grams of fructus foeniculi, 100 grams of illicium verum, 50 grams of Chinese cinnamon, 15 cloves, 4 slices of radix angelicae, 4 slices of sand ginger, 6 tsaoko amomum fruits, 5 nutmegs, 20 cardamoms, 3 blocks of galanga, 5 slices of myrcia, 4 pieces of angelica sinensis, and 4 pieces of dried ginseng; and seasonings comprising 500 grams of cooking wine, 350 grams of refined salt, 50 grams of white spirit, 1 bottle of light soy sauce, 5000 grams of salad oil, 25 grams of malt sugar, and 50000 grams of a marinating soup. The problems that a traditional process is tedious in operation and inconvenient to use are solved, and the prepared pot-stewed chickens have bright yellow color and luster and delicious taste, are crisp and soft and have bones removed after being put in mouth, and have the health function.

The invention relates to a processing method of pickled cucumber. The method is characterized in that crisp, tender, fragrant and sweet honeydew cucumber is prepared from steps of salting cucumber, preparing a sauce blank, preserving with sauce and preserving with sugar, etc.

The invention pertains to a food processing technical field, which provides a novel sulfur-less color-protected preservative used in the processing technique of edible fungi in water. The color-protected preservative comprises three effective components, 4-hexylresorcinol, sodium dehydroacetate and chlorine dioxide and the weight proportion thereof is 2: 2: 5. The invention also provides a method for preparing preservative which can not only prevent the canned edible fungi packed in water from browning but also keep the original flavor and nutrition. In addition, the product is safe and harmless to people.

The invention provides micron-sized spherical hollow gold powder and a preparation method therefore. The preparation method for the micron-sized spherical hollow gold powder comprises: (1) adjusting the pH value of chloroauric acid solution to 4-5; (2) adding alcohol solution of dispersant to the solution obtained in step (1) for uniform stirring, wherein the dispersant is selected from one or more of C6-C12 saturated fatty acid, n-6 unsaturated fatty acid and n-9 unsaturated fatty acid; (3) adding water solution of a reducing agent to the solution obtained in step (2), and stirring at a rotation speed of 400-500 r / min to completely react; and (4) cleaning and drying a reaction product in step (3). The gold powder prepared in the invention has a particle size of 0.8-3.5 microns, and is excellent in dispersibility, free of agglomeration, excellent in infiltration with a carrier and suitable for electronic paste.

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

The present invention provides a tuckahoe mildewed soybean chilli sauce, which is prepared from the following raw material components by weight: 20-40 parts of soybean, 0.1-0.2 part of tuckahoe, 0.1-0.2 part of medlar, 0.4-0.5 part of coix seed, 40-60 parts of green pepper, 8-12 parts of fresh caridina, 4-6 parts of gravy salt, 0.4-0.6 part of fresh ginger, 0.1-0.12 part of garlic, 4-5 parts of sweet flour paste, 0.3-0.6 part of stachyose, 0.4-0.6 part of yellow wine, 0.01-0.02 part of tea polyphenol, and 0.04-0.06 part of a health Chinese herb additive. According to the mildewed soybean chilli sauce, based on the preservation of the traditional process, the tuckahoe, the green pepper, the dried shrimp and other auxiliary materials are added, and the health Chinese herb additive is added, such that the singleness disadvantage of the traditional variety is changed, the nutrition is rich, and the health effects of spleen strengthening and stomach strengthenin are increased; the tuckahoe mildewed soybean chilli sauce does not contain any preservatives, such that the eating is safe; and the tuckahoe mildewed soybean chilli sauce has characteristics of yellow and bright color, delicious taste, crisp and tender texture, fragrance, rich nutrition, delicious and mellow taste, moderate salty taste, unique, spicy and delicious flavor, and long shelf life.

The invention discloses a making method of spicy fermented bean curds. According to the making method of the spicy fermented bean curds, provided by the invention, plaster, brine and lactone are not used for making the fermented bean curds, but alkekengy is used for curdling, so that bean curds which are made by using the alkekengy for curdling are delicious in taste; besides, formed bean curd blocks and turmeric are cooked together, so that the cooked bean curd blocks are bright yellow in color, have slight elasticity, are soft, crisp and slightly tenacious, are unique in flavor, and are good in mouth feel; when the bean curd blocks are preserved, various seasonings are matched, so that the preserved bean curd blocks have the advantages of being sufficient in palatable taste, strong in fragrance and moderate in spicy taste; besides, edible sesame is used for sealing the preserved fermented bean curds so as to separate the preserved fermented bean curds from air, therefore, the fermented bean curds are prevented from oxidative deterioration, and the quality guarantee period is prolonged. The spicy fermented bean curds made by the making method provided by the invention are rich in protein, carbohydrate, unsaturated fat acid, various mineral substances, multivitamins and the like, have the efficacies of invigorating the spleen, moistening dryness and the like, and are deeply loved by the public.

The invention relates to the technical field of food processing, in particular to a rice dumpling preparation method. The rice dumpling preparation method comprises the steps of (1) plant ash water preparing, (2) sticky rice soaking, (3) wrapping material cooking and soaking, (4) filling preparing, (5) rice dumpling wrapping up, (6) stewing with firewood and (7) finished product packaging. According to the rice dumpling preparation method, rice dumplings are made of high-quality fine sticky rice, the fine sticky rice is immersed into plant ash water prepared by any one or more of jasmine straw, mulberry straw, artemisia vulgaris, cymbopogon and herb of spanishneedles which all have a heat clearing and antipyretic function so that the fine sticky rice can have fresh scent of the natural plants; fine-quality mung beans, castanea mollissima BL., streaky pork, phrynium capitatum willd, angelica keiskei or musa basjoo dried bark fiber rods are selected to serve as the raw materials, the phrynium capitatum willd, the angelica keiskei or the musa basjoo dried bark fiber rods are stewed and soaked with local mountain spring water, so that the taste of the mountain spring water is completely immersed into the phrynium capitatum willd, the angelica keiskei or the musa basjoo dried bark fiber rods, and integral mixing is achieved; the effects that the leaves are plump, and the rice dumplings are tightly wrapped are ensured, stewing with the firewood is conducted for 3-5 hours, finished products are sold at home and abroad after being subjected to vacuumizing sterilization and packaging, strong in fragrance, delicious in taste and extremely popular with customers.

The invention discloses a method for selecting the hybrid seeds of Brassica juncea var. multiceps. Yongxue No.3 of Brassica juncea var. multiceps is bred through hybrid seed production of Ningbo fine-leaf yellow Brassica juncea var. multiceps cytoplasm male sterile line 07-50A and fine-leaf mustard 07-2 inbred line Brassica juncea var. multiceps as a female parent and a male parent respectively. The Ningbo fine-leaf yellow Brassica juncea var. multiceps cytoplasm male sterile line 07-50A is obtained by hybridizing a cytoplasm male sterile source as a female parent and Ningbo fine-leaf yellow Brassica juncea var. multiceps to obtain an F1 generation and carrying out backcross breeding by using the Ningbo fine-leaf yellow Brassica juncea var. multiceps as a recurrent parent; and the male parent fine-leaf mustard 07-2 inbred line Brassica juncea var. multiceps is obtained by the inbred purification of a local variety of fine-leaf mustard having excellent comprehensive properties. The new species Yongxue No.3 obtained through the method has the advantages of high output, strong disease resistances, high stalk-leaf ratio, excellent processing property, and suitableness for the plantation of winter Brassica juncea var. multiceps.

The invention discloses black tartary buckwheat and bitter gourd tea and a preparation method thereof and belongs to the technical field of processing of health-care beverages. The preparation method comprises the following steps: curing black tartary buckwheats to enhance aroma and remove bitterness of the black tartary buckwheat and debitterizing the bitter gourds; drying and smashing the treated black tartary buckwheat and bitter gourds into powder; mixing and stirring with an edible thickener, edible bean flour and drinking water in a proportion; then, carrying out secondary variable temperature extruding granulation; further drying till the water content is 8-9% to obtain the black tartary buckwheat and bitter gourd tea which can be made to drink like tea. According to the invention, by fully utilizing and integrating the nutritional functions of the black tartary buckwheat and bitter gourds which reduce blood fat, blood pressure and blood sugar and clear away heat and by adopting a method of rally granulation after pulverization, a health-care tea product which is faint scent in taste, beneficial to release and absorb nutrition and suitable for long-term drinking is prepared.

The invention relates to a preparation method for donkey-hide gelatin pills. The method comprises the following steps of: preparing donkey-hide gelatin into small blocks; frying with edible oil until the small blocks are fully puffed to obtain the donkey-hide gelatin pills; taking out and cooling; and packaging. The donkey-hide gelatin pills prepared by the invention are not sluggish or greasy, can be easily digested and absorbed after being taken, have bright yellow color and crisp and tasty texture and are melted in the mouth; auxiliary materials are not used; original nature and flavor, and meridian tropism of the donkey-hide gelatin are not changed; the donkey-hide gelatin pills can be taken by general population as a health-care product; and the method is low in production cost and is easy and convenient to operate.

The invention discloses instant corn particles and a production method thereof. The content of corn in the instant corn particles is 100 percent, and the particle size is 20-40 meshes. The production method comprises the following steps of: (1) (1) cleaning high-protein corn, peeling and degerming in sequence; (2) smashing corn and sieving with a 80-mesh sieve to obtain fine particles; and (3) extruding the fine particles for curing and smashing into small particles of 20-40 meshes. The instant corn particles are yellow in color, have high water reabsorbing capacity, and can be prepared into porridge for eating by being soaked in boiled water for 3 minutes, so that time is saved and convenience is brought. The prepared porridge has the characteristics of strong corn flavor, good mouthfeel, easiness for digesting, freeness from gastric acid and suitability for household consumption. The production method has the advantages of easiness, high yield and capability of keeping the original color and nutritional ingredients of corn.

The invention relates to a tartary buckwheat tea bag, which comprises the following raw materials in percentage by weight: 95.5%-99.5% of tartary buckwheat germ and 0.5%-4.5% of corn stigma. The product has the advantages of yellow and bright color and luster, strong sweet smell, fast dissolving speed and endurable brewing. The invention also relates to a preparation method thereof. The method has simple operation and lower cost and is suitable for the industrial production.

The invention provides a novel oil refining method, which comprises the following steps of: (1) acid reaction: heating crude oil to 80-90 DEG C, then adding phosphoric acid with the concentration of 80-90% and mixing for acid reaction; (2) deacidifying and degumming: adding sodium hydroxide with the concentration of 0.33-1.77 mol / L to the acidified crude oil, simultaneously adding hot water of 90-99 DEG C for stirring and mixing, wherein the amount of sodium hydroxide is determined according to the weight and acid value of the crude oil and the weight of the hot water accounts for 0.3-0.4% that of the crude oil; then heating to 90-95 DEG C after mixing and reacting for 35-60 minutes, then removing impurities and washing with water; and (3) drying: dewatering by a water washing centrifuge, and then heating the crude oil to 105-115 DEG C in an environment with a vacuum degree of -0.09 to -0.1 MPa for drying. By using the method provided by the invention, the problems of oil emulsion and difficulty in oil degumming are effectively avoided.

The invention provides a novel oil degumming method which comprises: acidifying crude oil, adding 0.33-1.77 mol / L sodium hydroxide into the acidified crude oil, simultaneously adding hot water at 90-99 DEG C, stirring and mixing, wherein the amount of sodium hydroxide is determined by the mass and acid value of the crude oil and the weight of the hot water is 0.3-0.4% of that of the crude oil; and carrying out mixing reaction for 35-60 minutes, then heating to 90-95 DEG C for reaction, then removing impurities, washing and drying. By using the method provides by the invention, the difficulty in oil emulsion and oil degumming can be effectively solved.

The invention designs a rose diet tea prepared from medical juice. The rose diet tea comprises the following components in parts by weight: 18-72 parts of roses, 10-20 parts of rhizoma polygonati, 10-20 parts of rhizoma curcumae longae, 10-20 parts of haws, 0.6-1.2 parts of folium sennae, 10-20 part of purified water and 300-600 parts of 40-70-degree white wine. The rose diet tea is prepared by the steps of absorbing extracting solutions of four traditional Chinese medicines by roses, and then drying the roses. The rose tea prepared from the soaked roses has bright tawny, the fragrance of the roses and the treatment effects and tastes of the traditional Chinese medicines. The rose diet tea has the efficacies of promoting normal metabolism of a human body, simultaneously regulating the blood fat of the human body, lowering cholesterol, losing weight and keeping healthy. Furthermore, the roses further have the efficacies of maintaining beauty, keeping young and dispelling toxins. The rose diet tea is prepared from pure traditional Chinese medicine components and does not cause any harm to the human body after being drunk, and the rebound phenomenon after the drinking is stopped is avoided.

The invention relates to a preparation method of a gold bean curd. The preparation method comprises the following steps: step S1, selecting beans, soaking and pulping, namely sorting high-quality soybeans; soaking in water with temperature of 20 to 50 DEG C for 10-15 hours; preparing soybean milk and boiling; step S2, curdling, namely adding edible vinegar of which the volume is 1-5 percent of the total volume of the soybean milk into the soybean milk until the milk is clear; and standing for 30 minutes; step S3, pressing and slicing, namely removing the clear liquid; pressing the bean curd; slicing the pressed bean curd into bean curd pieces; step S4, curing in a pot and drying, namely curing the bean curd pieces in alkaline water; drying the aged bean curd pieces until the water content is lower than 5%; step S5, soaking and drying in air, namely soaking the bean curd pieces in fresh water until the bean curd pieces fully absorb water; drying in air until the water in the bean curd pieces is uniformly distributed; step S6, performing microwave puffing, namely heating the bean curd pieces by microwave; fully absorbing water under a natural condition until the water content is 3-5 percent; and packaging to obtain a finished product. The preparation method disclosed by the invention is environment-friendly, healthy and free of any additives, and the prepared bean curd is attractive in appearance, good in taste, unique in flavor and huge in latent market value.

The invention relates to a curcuma beverage and a making method thereof. The making method comprises the following steps of (1) extracting a curcuma extract from fermented curcuma powder with an organic solvent, so as to obtain an extracting solution containing the curcuma extract; (2) performing rectification on the obtained extracting solution, so as to obtain a curcuma extract; (3) adding the obtained curcuma extract, radix puerariae powder and syrup to boiling water, and performing stirring, so as to obtain a gelatinized mixture; and (4) cooling the gelatinized mixture, and adding honey and soybean lecithin under an aseptic condition, so as to obtain the curcuma beverage. According to the curcuma beverage disclosed by the invention, curcumin is extracted with fermented curcuma powder,so that the extraction rate is increased; the curcuma extract, the radix puerariae powder, the syrup, the honey and the soybean lecithin powder are combined, and through combination of a specific production technology, the problems that the curcumin is low in absorptivity by human bodies, insoluble in water, easy to precipitate and easy to delaminate, are solved; the efficacy of neutralizing the effect of alcoholic drinks, protecting the liver, resisting oxidation and resisting mutation of the curcuma beverage is strengthened; and a new way is developed for the utilization of the curcuma.

The invention relates to a method for preparing a bee pollen cookie. The bee pollen cookie comprises the following main ingredients: bee pollen and plain flour. The bee pollen cookie is faint yellow and has the fresh scent of pollen. The bee pollen cookie contains much bee pollen, is comprehensive in nutritional ingredients and particularly high in content of flavonoid substances, has a certain effect of cancer prevention and cancer resistance, can improve the immunity of bodies and is suitable to be eaten by all kinds of people.

The invention provides a biscuit which is mainly made of oxidized starch flour and corn sauce. The biscuit is bright yellow in color, crisp in taste and unique in flavor, increases taste varieties and flavors of biscuits and enriches nutrition health-care content. The biscuit is reasonable in cost, bright yellow in appearance, rich in taste and the like.