7 results about "Peanut oil" patented technology

The present invention discloses a low-fat pastry and a preparation method thereof. The low-fat pastry is prepared from the following raw materials in parts by weight: 200-300 parts of wheat fiber powder, 100-200 parts of highland barley powder, 36-75 parts of nutritional powder, 30-70 parts of white atractylodes rhizome, 30-50 parts of carrots, 3-11 parts of peanut oil, 12-18 parts of raisins, 55-65 parts of Chinese yams, 7-10 parts of condensed milk, 10-15 parts of cape jasmine fruits, 42-50 parts of eggs, 5-10 parts of milk, 5-8 parts of honey, 1-4 parts of an assistant agent, 9-13 parts ofbutter and 1,000-1,500 parts of water; the ratios of the wheat fiber powder, highland barley powder and nutritional powder is 3:2:1; and the nutritional powder is prepared from the following raw materials in parts by weight: 10-20 parts of haw powder, 5-10 parts of red jujube powder, 7-15 parts of black fungus powder, 1-5 parts of black sesame powder, 3-5 parts of Chinese wolfberry fruit powder and 10-20 parts of corn flour. By using the method, the low-fat pastry is fragrant, sweet, delicious, balanced in nutrients, low in fat and low in sugar, reduces possibility of obesity caused by excessive consumption, and is free of any additives, safe to eat and the ideal nutritious food for consumers.

The invention provides mango, banana and purple sweet potato crispy-coating moon cakes and a making method thereof, and belongs to the technical field of food processing. The mango, banana and purplesweet potato crispy-coating moon cakes comprise cake coatings and fillings, wherein the cake coatings comprise water-oiled coatings and oil coatings, the water- oiled coatings consist of 40-50 parts of low-gluten flour, 20-30 parts of strong flour, 20-25 parts of peanut oil, and 15-20 parts of water; the oil coatings consist of 30-40 parts of low-gluten flour, 30-40 parts of strong flour, and 30-40 parts of peanut oil; and the filling consists of 20-30 parts of mango flesh, 30-40 parts of bananas and 45-55 parts of purple sweet potatoes. The making method comprises four steps of preparing thefillings, preparing the cake coatings, stuffing the filling for shaping and performing baking. The made mango, banana and purple sweet potato crispy-coating moon cakes are fragrant and mellow in mouthfeel, little in sugar, little in oil, and rich in nutrition, have the health-care functions of reducing cholesterol, preventing cardiovascular diseases, high blood pressures and atherosclerosis, andare health-preserving moon cakes.

The invention relates to the field of foods, and particularly discloses a ham and nut moon cake and a preparation method thereof. The ham and nut moon cake comprises a moon cake wrapper and moon cakestuffing, wherein the moon cake stuffing comprises ham, nuts, peanut oil, frozen meat, low-sugar white gourd paste, cyclodextrin and monosodium L-glutamate; and the moon cake wrapper comprises flour,powdered sugar, maltitol liquid, the cyclodextrin and the monosodium L-glutamate. The preparation method comprises the following steps: Step 1, mixing baked and chopped nuts with the ham, low-sugar white gourd paste, the frozen meat, the cyclodextrin, the monosodium L-glutamate and the peanut oil to obtain the moon cake stuffing; Step 2, mixing the flour with the powdered sugar, the cyclodextrin,the monosodium L-glutamate and the maltitol liquid to obtain the moon cake wrapper; Step 3, wrapping the moon cake stuffing with the moon cake wrapper to obtain raw moon cake; and Step 4, baking the raw moon cake to obtain the ham and nut moon cake. The ham and nut moon cake has the advantages that the ham and nut moon cake is low in fat and sugar, and the wrapper and the stuffing are not liable to separation and firm in combination. In addition, the preparation method disclosed by the invention has the advantage that the wrapper and the stuffing are combined more firmly.

The invention discloses high-nutrient fish feed which is prepared from the following raw materials in parts by mass: 40 to 60 parts of red bean powder, 30 to 50 parts of broken rice, 5 to 7 parts of table salt, 10 to 12 parts of peanut oil, 20 to 30 parts of peanut meal, 30 to 50 parts of canola meal, 30 to 50 parts of leaf mustard, 60 to 70 parts of Chinese cabbage, 20 to 40 parts of soybean curb residue, 2 to 4 parts of diaminocaproic acid, 2 to 4 parts of nitrite, 8 to 12 parts of amino acid, 15 to 25 parts of yeast powder, 20 to 40 parts of porkburger, 5 to 7 parts of vitamin, 6 to 10 parts of bone meal and 400 to 500 parts of water. The feed provided by the invention is rich in nutrition of formula raw materials, contains rich protein and microelements, can sufficiently provide nutrition required by the growth of fish, and contains green vegetable leaves, forage grass and the like which have food calling functions, the food ration of the fish is increased and the growth of the fish is accelerated.

The invention provides a making method of sauce-flavor beef granules. The sauce-flavor beef granules are prepared from 60-70 parts of beef, 15-20 parts of drinking water, 5-10 parts of sauce, 1-5 parts of powder, 0.1-1 part of fresh ginger, 1-3 parts of chili oil and 0.1-1 part of eleutherine plicata pastries. The manufacturing method comprises the steps of chopping the beef into square dices, andclearly washing the beef dices; adding water the amount of which is double that of the beef into a pot, opening a big fire for boiling the water, putting the beef dices into the boiled water to be floatably cooked for 20-40 seconds, afterwards, fishing out the beef dices, and putting the beef dices into a spherical braising pot; adding the drinking water, the sauce, the powder and the fresh ginger in the spherical braising pot to be uniformly stirred with the beef, and executing a preset braising program; conducting grain-sized dicing and frying on eleutherine plicata to obtain the eleutherine plicata pastries; heating soybean oil and peanut oil in the pot to be heated for 200 DEG C, after the oil temperature is reduced to 100-110 DEG C, adding chilli powder and pepper powder, adding sesame, and when the oil temperature is reduced to 60 DEG C, obtaining the chili oil; after the preset braising program on the beef is completed, opening a pot lid, adding the chili oil and the eleutherine plicata pastries, and conducting uniform stirring. The manufacturing method is simple and high in operability, and the obtained sauce-flavor beef granules are pure in fragrance, unique in flavor andexcellent in mouthfeel.