233results about How to "Keep the natural flavor" patented technology

The invention discloses a high nutrient compound selenium fertilizer comprising selenium, nuisanceless organic material-inorganic material and medium and trace elements, and a preparation method thereof. The high nutrient compound selenium fertilizer comprises 45-60 wt% of organic material, 55-35 wt% of inorganic material, 1-6 wt% of medium and trace elements, and 0.011-0.025 wt% of purified selenium. The fertilizer disclosed in the invention can increase yield efficiently, and allow the applied plant to contain selenium element which has health care effect to human body. The fertilizer adopts a plurality of internal adsorptions to protect selenium to let the selenium in the selenium fertilizer be effective, has good intermiscibility and degradability, keeps selenium from fix, and obviously improves the biological absorption utilization rate of selenium of plants (including tea).

The invention discloses a puffed glutinous rice purple sweet potato crisp chip and a production method thereof. The production method for the puffed glutinous rice purple sweet potato crisp chip comprises the following steps: pre-cooking and stewing cleaned and sliced purple sweet potatoes and then dispersing cells of the purple sweet potatoes by using pectinex or supersonic waves so as to prepare unicellularized purple sweet potato mash; uniformly mixing the materials of water, potato mash, the purple sweet potato mash, glutinous rice flour, white sugar, salt and a swelling agent to obtain mixed batter, drying the batter, slicing the dried batter and carrying out air-flow differential puffing or microwave puffing so as to obtain the puffed glutinous rice purple sweet potato crisp chip. The puffed glutinous rice purple sweet potato crisp chip produced by using the production method highlights the unique fragrance of purple sweet potatoes and the fragrance of glutinous rice and is rich in nutritional components like proteins, cellulose, starch, anthocyanin and phenol substances; the product of the crisp chip has crisp taste, a high puffing rate, excellent flavor, a beautiful color, high content of anthocyanin and abundant nutritional components, and the product is very popular among people and is a novel non-fried health-care puffed purple sweet potato crisp chip.

The invention relates to a preparation method of fermenting fruit wine with no addition of sulphur dioxide; the method uses a super high pressure technology. The raw materials of fruit and vegetable are pulped, decomposed by enzyme and filtered to prepare fruit and vegetable juice; according to a conversion relationship of preparing alcohol of 1 degree with 1.7g of sugar, white sugar or honey or condensed fruit and vegetable juice of high sugar content is used for adjusting the sugar concentration of the fruit and vegetable juice; citric acid or malic acid is used for adjusting the pH value to be below 4. After being treated by super high pressure of 100MPa to 1000MPa and for 1 minute to 60 minutes, 0.2g / L to 0.5g / L of excellent dried yeast of fruit wine is added; the main fermentation is done at a temperature between 20 DEG C and 25 DEG C for about 7 days; then the secondary fermentation is done at a temperature between 10 DEG C and 20 DEG C; the alcohol content can achieve the set requirement; residual sugar is less than 1g / L; raw fruit wine can be prepared after fermentation. After being treated under the pressure of 200MPa to 500MPa and for 20 minutes to 60 minutes, the raw fruit wine can achieve the effects of sterilizing and speeding up the natural aging. Compared with the traditional process, the invention shortens the time, improves the efficiency, and reduces the production cost. The production process is simple; the production cost is low; and the produced fruit wine has high safety and nutrition for eating.

The invention relates to the technical field of food brewing, in particular to a method for making passion fruit vinegar by using passion fruit as a main raw material. The method specifically comprises following three steps: (1) the passion fruit is juiced to obtain passion fruit juice, then pectinase is added to the passion fruit juice, the sugar degree of the passion fruit juice is regulated, and the passion fruit juice is sterilized; (2) the passion fruit juice is subject to alcohol fermentation and acetic acid fermentation to obtain an initial product of the passion fruit vinegar; (3) the initial product of the passion fruit vinegar is aged, and then a finished product of the passion fruit vinegar can be obtained. The finished product of the passion fruit vinegar, which is made through adopting the method, has the advantages of well retention of nutritional components, greasing and natural taste, no bitter taste, steady quality and bright color; and meanwhile, as no artificial preparation is added to the passion fruit vinegar, the natural flavor of the passion fruit can be better retained.

The invention relates to a method for cultivating organic green crab. Wherein, its cultivate water meets international standard as year temperature is 7-32Deg. C, salt density is 5-32, and bottom is mud or sand mud. And the invention selects the manual crab seed cultivated at organic cultivation or the natural crab seed; and it mixed cultivates the green crab with at least one of prawn, etc; it at least cultivates 2 times in one year; and the food is fresh natural biology, as acorn barnacle, oyster, etc, while the shelf feed amount is 20-35% of crab weight, and the fish feed amount is 6-12% of crab; and it uses burnt lime, bleaching powder to disinfect the substrate, and uses micro biological agent to improve the water quality.

The invention relates to a freshwater fish breeding technology, in particular to an ecological grass carp breeding method.The method includes the following steps of appropriate pond selection, pond cleaning and arranging, fry stocking, water quality management, breeding management, disease and pest prevention and fishing.By means of the method, the breeding quality and yield of grass carps can be improved, grass carps bred through the method are fresh in meat taste and good in taste, scientific breeding management can be achieved, health care is achieved, disease and pest prevention is achieved at the same time, disease and pest prevention is thorough, the disease control rate reaches 100%, and the method is ecological, environmentally friendly, low in production cost, high in economic benefit and suitable for large-scale production.In the grass carp breeding process, through the green grass and biological fermentation feed mixed putting mode, the quality of grass carps is remarkably improved, the technology is simple, the investment cost is low, risks are small, operability is high, and the method is easy to grasp and apply and easy to popularize and promote.

The invention relates to a method for preparing plant health-care tea, in particular to a method for preparing fructus crataegi cuneatae leaf health-care tea having strong pharmacological effect, aiming to provide plant health-care tea. The method comprises the following steps of: picking up fresh leaves; dewatering; kneading and twisting; drying; grinding; blending; packaging; and sub-packaging: packaging by a tea bag packaging machine to obtain the fructus crataegi cuneatae leaf health-care tea, wherein per 5g of the tea is packaged into a bag. The preparation method retains original ingredients and health-care functions of the fructus crataegi cuneatae leaves and increases the content of vitamin C through blending with oolong tea powder. The tea can be used for effectively eliminating oil and fat, helping discharge waste in vivo, dissipating stasis and resolving phlegm so as to achieve the effects of losing weight and reducing the fat.

The invention discloses a preparation method of mulberry dry red wine, which comprising the following steps: picking and washing fresh mulberries; crushing, juicing fresh mulberries; sterilizing, adjusting ingredients, fermenting, pouring into a vat, aging, settling, filtering, blending, cold-treating, and then filtering again; temperature-reversing and film-filtering. The dry red wine prepared by the invention belongs to high-grade consumption goods and has high product additional value, thereby completely representing the commercial value of mulberries; moreover, the mulberries are juiced by adopting a vacuum gasbag, thereby effectively avoiding the problem of the acidifying of the dry red wine caused by difficult dissipation of heat generated during the subsequent fermenting because of mulberry peels; in addition, the preparation method further ensures the maximum juice yield of the mulberries , takes good advantage of raw material, lowers the preparation cost, and improves the quality of the mulberry dry red wine.

The invention discloses rotary steam distillation equipment and belongs to the technical field of steam distillation equipment. The rotary steam distillation equipment is a vertical cylinder body, wherein the center of the shell is provided with a vertical rotary plunger; the rotary plunger is provided with a plurality of layers of funnel-form conical shells; and funnel-form conical shells connected with the shell are inserted between the funnel-form conical shells. The number of the layers of the funnel-form conical shells is 7 to 35. The rotating speed of a motor is 0 to 10,000 r / min. The included angle between the funnel-form conical shells and the rotary plunger is 30 to 75 degrees. The plurality of funnel-form conical shells are parallel. The funnel-form conical shells connected with the rotary plunger are parallel to the funnel-form conical shells connected with the shell. The rotary steam distillation equipment has the advantages that: the continuous feed of raw materials is realized, so the production efficiency is improved; the efficiency is high; the natural flavor of the materials is retained, so high-quality of fragrance is obtained; the loss of the components of the fragrance is less; and the selection range of the fragrant materials is wide.

The invention discloses an ultrahigh-pressure refreshing method for maintaining the quality of fresh lotus roots. The fresh lotus roots after being pretreated and vacuum sealed and packaged are placed into an ultrahigh-pressure vessel, ultrahigh-pressure treatment on the fresh lotus roots is implemented by controlling pressure, medium temperature and pressure maintaining time of an ultrahigh-pressure device in one to three times of a circulation process of pressurizing, pressure maintaining and pressure releasing. The method comprises the steps of: harvesting fresh lotus roots, shelling, stripping, dredging core, protecting color, vacuum packaging, ultrahigh-pressure processing, packaging, and cold storing and obtaining a finished product. Due to the adoption of the method, activities of poly (phenylene oxide) deprecated (PPO) and peroxidase (POD) in the fresh lotus roots can be effectively inhibited, the browning and quality changing of the fresh lotus roots during the processing andstorage period can be prevented, and the preservation period of the fresh lotus roots can be prolonged to more than 3 months under the cold storage condition. The ultrahigh-pressure treatment is a physical process. Due to the adoption of the method, the appearance quality and the nutrients of the fresh lotus roots can be adequately reserved, the technique is simple, maneuverability is strong, energy consumption is small, the method is safe and pollution-free, and a novel way is developed for the lotus industry.

The invention relates to a convenient porridge composition with coarse cereal composite rice, and belongs to the technical field of food processing. The convenient porridge composition provided by the invention consists of coarse cereal composite rice and cured grain thickening powder. The coarse cereal composite rice is mixed with water by mass ratio of 100:15-25 and tempered, and the coarse cereal composite rice is obtained by squeezing, prilling and moulding and drying. Then the coarse cereal composite rice is mixed with cured grain thickening powder by mass ratio of 10:0.0-0.5 to obtain the convenient porridge composition with coarse cereal composite rice. The composition is soaked for 3-5 minutes by appropriate amount of boiled water at 80-100 DEG C and can be eaten immediately. The coarse cereal composite rice consists of wheat powder, rice meal, corn meal, buckwheat and potato meal. The material components of the coarse cereal composite rice are not only balanced in nutrition, but also complementary in inherent characteristics without adding any chemical additives. The convenient porridge composition provided by the invention is rich in nutrition, natural in flavor, short in dehydration time, quick in porridge formation, good in palatability and not easy to degrade, so that the convenient porridge composition meets the demand of wide group for convenient porridge foods.

The invention discloses a processing method of passion fruit jam powder. Passion fruits are used as main raw materials, and the passion fruit jam powder is processed by the steps: pretreating the raw materials, pulping, performing enzyme treatment, blending, homogenizing, lyophilizing, crushing and filtering. According to the passion fruit jam powder processed by adopting the processing method, sulphitation is performed, so that the finished jam powder has stable color, enzymolysis is performed, so that more nutrient substances can be separated, and in addition, any artificial preparation is not added, so that natural flavor of the passion fruits can be kept.

The invention discloses a health-care dried banana and a preparation method thereof. The health-care dried banana consists of the following materials in parts by weight: 80-120 parts of bananas, 45-70 parts of starch, 2-8 parts of skim milk powder, 4-10 parts of Chinese herbal medicine powder, 1-5 parts of salt and 65-90 parts of water. The health-care dried banana is prepared by the following process steps of performing microwave enzyme deactivation, cooking, curing, slicing, drying, bulking and the like. The health-care dried banana is treated by employing the microwave and radiation, the adverse influence caused by long-time high temperature is avoi8ded, the nutrient loss is reduced, and the natural flavor is kept. According to addition of the Chinese herbal medicine powder, the nutritional ingredients of the dried banana are increased, the dried banana has the effects of clearing heat and reducing pathogenic fire, and the phenomenon that the pathogenic fire is caused by polyphagia is avoided. The step of color protecting is avoided in the preparation process, and due to the addition of starch, the production cost is reduced, and the taste of the dried banana is improved.

The invention discloses a composite pulp drink of sweet potatoes and yellow peaches and a preparation method thereof. The drink comprises composite pulp and stabilizing agents, wherein the composite pulp comprises the original pulp of the sweet potatoes and the yellow peaches, and the original juice of apples and pears with the volume ratio of (40-55):(20-30):(10-15):(10-20); the stabilizing agents are xanthan gum accounting for 0.02-0.06% of the total volume of the drink, gellen gum accounting for 0.005-0.03% of the total volume of the drink and acid-resistant type CMC (Sodium Carboxy MethylCellulose) accounting for 0.01-0.06% of the total volume of the drink. The composite pulp drink highlights the unique fragrance of the sweet potatoes, simultaneously is rich in nutritive ingredients of the sweet potatoes, the yellow peaches, the apples and the pears, has unique flavor and uniform and stable state, is a novel health-care composite pulp drinks with fruits, and has wide market prospect.

The invention relates to mulberry fruit health care nutritious liquor and a preparation method thereof, belonging to the liquor manufacturing technical field. Raw materials such as mulberry, fructus rosae, sea backthern, honeysuckle, citric acid, honey, probiotics, white sugar and water and the like are washed, dried, sterilized, smashed, pulp, fermented to prepare a first wine liquid and a second wine liquid; the first wine liquid and the second wine liquid are blended according to the proportion of 15:70, added with honeysuckle juice, and then filtered; after the filtering medium is fermented for 15 days, the liquor is prepared. In the manufacture of the liquor, a harmful additive is not added, thus solving the problem that in the existing technique, the mouthfeel and the natural flavor of the mulberry fruit wine are influenced owing to the addition of the harmful additive to cause the nutritional value and medicinal value not to be fully utilized, and the real health care efficacy of the mulberry fruit wine can not be achieved. The liquor is characterized by pure mouthfeel and long aftertaste, has the efficacies of hyperglycemic, improving eyesight, calming the nerves, nourishing yin and supplementing blood, hair blacking and beauty treatment, easing fatigue and the like, is suitable for being drunk by various crowds.

The present invention relates to a method for extracting functional components of propolis by utilizing ultrasonic wave technology, belonging to the field of propolis extract technology. Said invention uses ethyl alcohol as solvent, and adopts the following steps: freezing crude propolis, pulverizing and dissolving the crude propolis in ethyl alcohol, extracting by using ultrasonic technique, filtering, vacuum concentrating filtrate so as to obtain the finished product propolis. At the same time of vacuum concentration the ethyl alcohol can be synchronously recovered. It can raise extraction rate, shorten extraction time and can prepare high-quality propolis product.

The invention discloses a peach juice beverage and a preparation method thereof and belongs to the technical field of food processing. Each 1,000 parts of the beverage comprises following raw materials in parts by weight: 60-75 parts of peach pulp, 73-105 parts of a sweetening agent, 2-4.5 parts of a sour agent, 0.3-0.7 part of an antioxidant, 1-1.6 parts of a stabilizing agent, 0.4-0.6 part of peach essence and of the balance being water, wherein the stabilizing agent is composed of sodium carboxymethylcellulose, xanthan gum and sodium alginate with the mass ratio of (2-4):(2-4):(1-2). The peach juice beverage is reasonable in compatibility; the stability is good in a storage rack period and the mouth feel is good; the peach juice beverage is easy to produce. The stabilizing agent is compounded by the sodium carboxymethylcellulose, the xanthan gum and the sodium alginate so that the system viscosity can be increased and the thickening and emulsification effects are exerted; large grains are prevented from being collected and depositing so that sedimentation and layering phenomena are effectively prevented; compared with independently-adopted components, the peach juice beverage has the advantages that the sedimentation rate is low and the stabilizing efficiency is high; the texture is uniform; the peach juice beverage does not have the sedimentation and layering phenomena after being stored at a room temperature for one month.

The invention relates to a production method of a dried blueberry tea fruit. The production method is characterized by taking fresh blueberry fruits or frozen blueberry fruits as main materials and including the working procedures of selection, cleaning, blanching, color protection, sugar making, tea soaking, drying and the like, wherein the combined actions of citric acid and ascorbic acid are adopted in color protection, once cooking is adopted in sugar making, then using infused tea for soaking and finally conducting successive temperature rising for drying, thus obtaining the finished product of the dried blueberry tea fruit. The finished product is characterized by being sweet and sour and tender in pulp, and integrating tea flavor with blueberry flavor. The production method of a dried blueberry tea fruit is applicable to not only fresh blueberries but also frozen blueberries; and a sulfur-free technology is adopted in the production process, therefore the nutrients and the natural flavor of the blueberry fruits are kept to the maximum, in addition, the dried blueberry tea fruit integrates the nutrients and the health care function of tea.

The invention provides a breeding method of crucians. In the method, natural pollution-free mountain spring water is adopted, biological fermentation fodder and grass fodder are used, water quality is regulated by simulating mixed ecosystem breeding, traditional Chinese herbal medicines are used for fish disease control, no chemicals are added during the breeding process, and bred fish are fresh and smooth, free of mud smell and are good aquatic products green and pollution free.

The invention discloses compounded bee pollen and a preparation method thereof. Bee pollen is adopted as a main raw material, natural plant source enzymes with high enzyme activity and rich enzyme systems and pupa intestinal tract extract including queen bee larva and drone pupa saliva with the most original bee pollen forming process and the most complete enzyme systems and intestinal tract enzyme systems are scientifically compounded, the microwave high-temperature instant puffing technology and the probiotic fermentation technology are adopted, fast, effective and deep wall breaking is carried out on the bee pollen through special biological enzymolysis, microwave high-temperature instant low-temperature puffing and probiotic fermentation, wall-broken bee pollen is prepared and then is scientifically compounded with one or more functional auxiliary materials, the healthcare bee pollen with the high wall breaking rate, high efficiency, low cost and high functionality is prepared, and the natural flavor and nutritional ingredients of the bee pollen are kept to the maximum extent.

The invention relates to a pomegranate full juice fermented wine and preparing method thereof, the fermented wine contains alcohol and other natural nutrition components obtained by pomegranate full juice fermentation, the pomegranate full juice is juice squeezed by mixing acid pomegranate and sweet pomegranate fruits together according to arbitrary weight proportionality, also can be juice obtained by mixing normal juice and condensed juice respectively squeezed by the acid pomegranate and the sweet pomegranate fruits according to the arbitrary weight proportionality, the wine solution obtained by full juice fermentation is extra dry red wine base wine and is distillated to obtain pomegranate heavy wine. The preparing method of the acid pomegranate extra dry red wine comprises: squeezing pomegranate juice and sterilizing; rectifying the fruit juices; controlling the sugar degree and acidity; adding into bacteria to perform primary fermentation; separating and removing deposited matters by glue; fermenting after sworting; clearing by secondary sworting; filtering and rectifying; disinfecting and sterilizing to obtain the completed product pomegranate extra dry red wine. The invention has characteristics of full juice fermentation, no mixed water, holding natural local flavor and nutrition component of acid pomegranate, being capable of aging, long preserving time, short cultivation process of fermentation bacteria, easy obtaining, strong fermentation efficiency and simple and easy operation. The product is in good taste, the transparence is good, the wine taste is pure, the wine body is abundant, the acid pomegranate extra dry red wine not only has same color and luster, but also has unique local flavor, and can be widely used for rectifying the pomegranate wine beverage.

The invention discloses a seasoning with edible mushroom flavor. The seasoning comprises the following raw materials in percentage by mass: 30-70 percent of edible mushroom curing concentrated liquid, 20-50 percent of edible mushroom green-removing water and boiling water concentrated liquid, 5.0-15.0 percent of spicery boiling liquid, 1.0-12.0 percent of salt, 2.0-5.0 percent of sugars, 0.5-8 percent of essence of chicken; 0.1-1.0 percent of disodium 5'-ribonucleotide, 0.1-1.5 percent of caramel pigments, 0.1-0.3 percent of xanthan gums and 0.1-0.5 percent of haematochrome. The seasoning with the edible mushroom flavor is prepared by carrying out odor removal, ammonium salt drop treatment, vacuum concentration desalting treatment on edible mushroom processing waste water, boiling, mixing the raw material components and sterilizing at the high temperature. The seasoning contains components such as amino acid nitrogen, protein type nitrogen-containing compounds, saccharides, vitamins, mineral substances, organic acid, organic ester, organic alcohol and organic aldehyde, so that the original nutrition flavor of the edible mushroom is maintained, and the product has the characteristics of color, aroma, taste and the like; the production method is simple to operate, is high in desalting ratio, stable in soluble solid contents, wide in sources and considerable in economic value; and moreover, the raw materials is cheap and available. The method turns waste into treasure so as to facilitate environment friendliness.

The invention relates to a method for preparing cordyceps preparations with high adenosine contents. The method comprises the following steps of: (1), carrying out solid culture and shake culture on fungi strains separated from cordyceps sporocarp to obtain mycelium; (2) inoculating the mycelium obtained in the step (1) in a culture liquid containing a cassava silkworm chrysalis water extract for deep fermentation to obtain deeply fermented mycelium; (3) treating the deeply fermented mycelium obtained in the step (2) at super-high pressure, so that the walls of the mycelium and microorganism are instantly broken, centrifuging fermentation liquor and separating to obtain the mycelium and a bacterium liquid; and (4) finely filtering the bacterium liquid obtained in the step (3), concentrating at the low temperature to prepare cordyceps oral liquid containing high adenosine content, drying the mycelium at the low temperature, carrying out super-fine grinding, so as to prepare nano cordyceps micropowder containing the high adenosine content. The adenosine contents of the cordyceps liquid preparation and the cordyceps solid preparation which are obtained by the method are obviously improved compared with the adenosine contents in the prior art.

The invention discloses a method for preparing tea tree flower essential oil. The method comprises the following steps: firstly, preparing a tea tree flower raw material into an sizing agent, adding a composite enzyme system for enzymolysis on the sizing agent so as to obtain first slurry; secondly, adding a defoaming agent into the first slurry so as to obtain second slurry; finally conveying the second slurry to a rotational conical distillation column for enhancing the fragrance, collecting a tea tree flower fragrance extract, and further separating by using an oil-water separator, thereby obtaining the tea tree flower essential oil. The composite enzyme system is adopted to treat tea tree flowers, so that the content of the effective fragrance component in the tea tree flowers is remarkably increased, release of precursor substances of the tea tree flower fragrance is promoted, the tea tree flower aromatic substances can be efficiently and comprehensively recycled by using SCC equipment, the yield of tea tree flower essential oil is greatly increased, and the natural flavor of the tea tree flower essential oil is effectively maintained.

The invention discloses a production process of a soy sauce and relates to a fermented seasoning. The production process includes receiving and storing raw materials, processing the raw materials, burdening, preparing bean pulp, stewing, inoculating, starter propagation, fermentation, oil sprinkling, compounding, sterilizing, storing, concocting, secondarily sterilizing, filtering and filling to obtain a finished product. The prepared soy sauce has the advantages that the processing technology is simple, convenient and easy to practice, the soy sauce can be stored for a long time without deteriorating, the natural flavor of the soy sauce can be maintained without being damaged, simultaneously loss of effective components is prevented, and the soy sauce is a high-quality all-natural foodstuff seasoning.

The invention provides pueraria powder and a preparation method thereof. Puffing treatment, first super fine crushing and ultra-high pressure treatment are performed on pueraria raw materials to obtain the pueraria powder, wherein the ultra-high pressure treatment condition includes that pressure is 300-600 MPa, pressure holding time is 15-30 minutes, and a pressure transferring medium is water at room temperature. The content of puerarin in the obtained pueraria powder can reach 38941mg / kg, the content of dietary fibers is 24.6%, and the pueraria powder is not caked at the brewing temperature of 20-100 DEG C.

The present invention discloses an active lactobacillus fermented fruit-vegetable juice beverage and a preparation method thereof. The active lactobacillus fermented fruit-vegetable juice beverage isprepared from fermented fruit-vegetable juice and unfermented fruit-vegetable juice according to a certain proportion. The present invention also provides the preparation method of the beverage. The active lactobacillus fermented fruit-vegetable juice beverage of the invention is better in color, mouth feel and nutritional value. The method solves the problems that related products in the prior domestic market are low in fruit-vegetable content, free from active lactobacillus, difficult to be accepted in fruit-vegetable fermentation flavor, insufficient in fresh fruit-vegetable flavor and severe in fruit-vegetable juice browning.

The invention belongs to the technical field of dried fruit processing and relates to a processing method of red dates, wherein the red dates in the method are naturally dried or dried red dates with water contents of 18-23%, and the processing method comprises the following specific steps: (1) a cleaning step; (2) a polysaccharide converting, softening and processing step; (3) a cooling and conditioning step; and 4) a grading, sterilizing and packaging step, wherein the polysaccharide converting, softening and processing step is as follows: performing the softening treatment on the red datesunder a certain temperature and humidity environment, wherein the treating temperature is 20-70 DEG C, the relative processing humidity is 20-70%, and the treating time is 3.0-7.5 hours, and the stepis performed in stages. The processing method disclosed by the invention can be used for reducing the browning degree in the red date processing so as to maintain the original luster of the red dates; the polysaccharide converting, softening and processing procedure can be sued for reinforcing the polysaccharide conversion effect of the dry and hard red dates during the softening process, and thetypes and proportions of the carbohydrates in the red dates are changed so as to improve the product quality; and the non-soaking type rehydration softening technique is used for effectively preventing the nutrient loss and prolonging the storage periods of the red dates.

The invention discloses a fine chili sauce and a preparation method thereof. The chili sauce comprises chili, sauce yeast and flavorings serving as raw materials, and is characterized by finely grinding all the raw materials at the temperature of less than or equal to 40 DEG C, wherein the plant raw materials are grinded to be over 40 meshes to fully release active ingredients, namely nutritive materials such as alkaloid, vitamin, plant pigment and the like in the plant such as the chili and the like, so that the nutritive materials can be absorbed by a human body and the natural flavor of the sauce can be kept to the greatest extent. In the preparation method of the fine chili sauce, the rough sauce is prepared by the conventional process, and then the rough sauce is finely grinded to be over 40 meshes.