474results about How to "Attractive color" patented technology

The invention discloses a moon cake. The moon cake comprises a moon cake cladding and a moon cake filling, wherein the moon cake cladding comprises the following raw materials: 40 to 70 percent of wheat flour, 20 to 45 percent of sugar alcohol, 2 to 8 percent of L-arabinose, 5 to 20 percent of animal and vegetable oil or hydrogenated animal and vegetable oil and 0.2 to 2 percent of alkaline water. The technical problems of soft cladding and poor plasticity caused by the low viscosity of a sugar-free moon cake which takes maltitol solution as a cladding in the prior art are solved. Therefore, the moon cake has the characteristics of easily-shaped cladding, high plasticity and stable texture in baking process.

The invention provides a liquid milk tea and a preparation method thereof. 100 percent of the weight of the liquid milk tea is used as benchmark; the liquid milk tea comprises the following compositions in weight percentage: 10 to 50 percent of milk, 25 to 30 percent of tea soup, 0.1 to 1 percent of a stabilizer, 0.01 to 8 percent of a sweetening agent, 0.01 to 0.2 percent of buffer salt and 0.01 to 0.1 percent of an antioxidant, wherein 25 to 30 percent of the tea soup is a tea extracting solution which is obtained through leaching 0.5 to 1.5 percent of dried tea leaves in hot water. The liquid milk tea has the characteristics that the liquid milk tea contains the health-care compositions of the tea, remains the natural nutritious compositions of the milk, is a liquid beverage with smooth mouthfeel and fragrant and rich scent, minimizes the composition loss of a dairy product and a tea beverage and keeps the natural color of freshness, fragrance and richness.

The invention belongs to the field of food processing and discloses a technology for processing a formaldehyde-free and benzo(alpha)pyrene-free smoked meat product. The technology comprises the following steps of 1, raw material selection and pretreatment, 2, pickling liquid preparation and pickling, 3, washing and drying in air, 4, pre-heating, drying and smoking, and 5, heat dissipation, vacuum packaging, labeling and warehousing. The technology adopts a sectional-type baking technology, improves product quality and solves the problems of meat product surface scabbing, drying and hardening caused by the traditional technology. The technology simplifies and optimizes the traditional smoking technology, shortens processing time, reduces a production cost, obviously improves product quality, and well solves the problems of meat product surface scabbing, drying and hardening caused by the traditional technology. Through the combination of the processes and use of a smoking solution which has effects of coloring and improving a taste and is safe, the formaldehyde-free and benzo(alpha)pyrene-free smoked meat product is obtained.

The invention discloses a preparation method of a composite fish mince product added with low-value shrimp mince. The preparation method comprises the following steps: (1) chopping: firstly chopping 100 parts of half-unfrozen fish mince, 50-100 parts of half-unfrozen low-value shrimp mince and 50-100 parts of refrigerated chicken breast, then adding 0-0.3 part of composite phosphate and 2-3 parts of salt, chopping or mixing and kneading ( adding ice water during chopping or mixing and kneading), thereby forming sticky paste; adding 80-100 parts of auxiliary materials in the paste and chopping again (adding ice water during chopping) to obtain composite paste; (2) seasoning: adding 2-4 parts of seasoners in the composite paste to obtain seasoned composite paste; (3) heat-forming: heating the seasoned composite paste to prepare a heat-formed primary product; and (4) cooling: cooling the heat-formed primary product, thereby obtaining the composite fish mince product.

The invention discloses a brewing method using extraneous source amino acid to regulate and control fruit wine. The method comprises that: fruit raw materials undergo pretreatment, crushing and constituent adjustment, and are added with compound amino acid such as glutamic acid and so on; full-range low temperature fermentation is performed; proline is added, aged, blended, clarified and filtered in post-fermentation process; and finally fermenting fruit wine is obtained through brewing, wherein, amino acid is added before the fermentation until the concentration of the amino acid is between 150 and 210ppm, the complex formula ratio of the fruit wine is that: the mass ratio of glutamic acid, arginine and serine is 3-4:1-2:0-1; when the main fermentation is finished, lees are separated, and the proline is added into wine liquid until the concentration of the wine liquid is between 50 and 100ppm. The fruit wine brewed by the invention has attractive luster, limpidness, mellow taste, strong sense of structure, outstanding typicality, harmonic fruit fragrance and wine fragrance, rich nutrition, simple process and low cost.

The disclosed brewing method for leechee wine comprises: preprocessing the material, pressing to obtain juice, taking ultra-high-temperature sterilization and freeze-concentration to ferment for 25-40day at 3-10Deg, aging, preparing, clarifying, and filtering to obtain the product. This invention has nice color and feeling, and rich nutrition with low cost.

The invention relates to a fruit and vegetable paper; the main components of the invention comprise vegetables, fruits, sucrose, konjaku flour, agar-agar, salt and flavoring agent; the invention has the following preparation method: 1. fresh vegetables and fruits are selected, dipped in, washed and cut up; 2. the fresh vegetables and fruits are boiled and cooled; 3. the fresh vegetables and fruits are grinded to fruit and vegetable pulp; 4. the sucrose, the konjaku flour, the agar-agar, the salt and the flavoring agent are taken out, put to the fruit and vegetable pulp, mixed and stirred uniformly; 5. the mixture is put to a film forming machine for molding, drying, film stripping and film cutting; 6. the mixture is sterilized by ultraviolet radiation and sealed in vacuum to become the finished goods; the invention has the advantages that: the invention is easy to acquire raw material, simple in formula and reliable in technique; the finished goods keeps the primitive colors, primary tastes and nutrient components of the fruits and vegetables, has unique and various tastes and can be used as fruit and vegetable foods to eat directly; the fruit and vegetable paper is thin and soft, easy to regulate and strengthen the nutrition, good in taste and attractive in color and shape and in particular is suitable for elders with poor teeth and children to eat.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention provides Puer milk-tea powder. The Puer milk-tea powder comprises dry mixture of the extracts of Puer and milk. The dry mixture is made from Puer tea juice and liquid milk by mixing, homogenization, concentration and drying, wherein, the Puer tea juice is made by mixing 200 to 300 weight portions of dry Puer tea and water, the quantity of the water is at least one times of the dry Puer tea, and decocting at least half an hour, and the liquid milk holds 4300 to 7880 weight portions. The invention has the advantages that the Puer milk-tea powder is not only rich in protein, fat and calcium, but also contains amino acid and trace element supplying for human body, and can rapidly recover physical fitness, relieve fatigue, refresh and reduce fat and weight.

The invention relates to the technical field of foods, in particular to a marinated product seasoning, marinated soup, a marinated product and preparation methods. The marinated product seasoning is prepared from the following raw materials of pepper, Chinese prickly ash, star anise, Chinese cinnamon, dried orange peel, bay leaves, Chinese angelica, liquorice root, netmeg, amomum cardamomum, fructus amomi, kaempferia galangal, fennel, garlic and onion. The marinated soup is prepared from the following raw materials: the marinated product seasoning and soup stock. The preparation method of the marinated soup comprises the following steps of putting the marinated product seasoning and an auxiliary material into the soup stock; boiling; standing for 10-14h at normal temperature. The marinated product is prepared from the following raw materials: to-be-marinated food and the marinated soup. The preparation method of the marinated product comprises the following steps of pickling the to-be-marinated food for 10-14h, and marinating. The marinated product seasoning is suitable for various types of marinated products, and the convenience in use is realized. The marinated soup has the advantages that the mouth feel is more mellow and rich. The marinated product has the advantages that the mouth feel is more spicy and rich, and the flavor of the kaempferia galangal is heavy. The preparation methods of the marinated soup and the marinated product have the advantages that the simplicity and rapidity are realized, the operation is easy, and the operation methods are suitable for industrial production.

An oil-in-water type emulsion contains a very small quantity of surfactant, so that the emulsion is stable, well tolerated and non-irritating.

The emulsion is used as the base for compositions intended to be applied to sensitive tissues of the body of a human or animal, in particular in ophthalmic, dermatological and dermocosmetic compositions.

The invention relates to a Xuanwei ham moon cake which comprises a cake wrapper and cake stuffing wrapped in the cake wrapper, wherein the cake wrapper is made from flour as a main material, each kilogram of flour is compounded with 250-300 g of clean water, 450-500 g of lard oil, 80-100 g of honey, 60-80 g of white sugar and 8-12 g of edible ammonium bicarbonate, and the materials are mixed, laid aside for long time and made into cake wrappers; and the cake stuffing is made from 0.1-0.4 mm ham dices as a main material, one kilogram of cake stuffing is compounded with 200-500 g of white sugar, 10-20 g of honey, 10-20 g of lard oil and 200-300 g of cooked flour, and the materials are stirred into the cake stuffing. Xuanwei ham used for production is carefully chosen, and high-pressure static desalting is adopted. The fatty peroxide value of the ham product is lowered under the premise of ensuring the quality and the flavor of the Xuanwei ham, so that the produced moon cake has the characteristics of attractive color, abundant nutrients, tender meat, thin and crisp wrapper, fragrance, sweetness and the like, and the Xuanwei ham moon cake is oily but not greasy.

A method of color printing is described in which only two transparent inks are used to reproduce a source image. The original digitally encoded image in red, green and blue colors may be initially adjusted for contrast, brightness, color balance, and tonal value. This is then converted to cyan, magenta and yellow encoding. The two of these channels which best represent the dominant colors of original image are then selected. The critical colors of the original image to be reproduced with reasonable accuracy are determined and spot colors that best represent these are selected from an ink palette. The spot colors are assigned to the selected channels to which they have the closest color relationship. These two channels are next superimposed to form a composite image and their greyscale values are adjusted to produce an image most closely resembling the desired final image.

The invention discloses a processing method for medlar peanut butter. The processing method is characterized by comprising the steps of pre-treating raw materials, baking, peeling, roughly grinding, dosing, finely grinding, exhausting, sealing a pot, sterilizing, cooling and curing. The processed medlar peanut butter not only has a medical health-care function of medlar, but also draws nutritional components of peanuts, is smooth in mouth feel and attractive in color and luster, and can be made into butter products with various flavors including coarse grains, sesame, spicy tastes and the like according to the requirements of people, so that the medlar peanut butter is a delicious and nutritional health-care food which is indispensable in life of modern people.

The invention relates to a wheat sauce formula. The formula comprises the following constituents by weight percentage: 85-88% of wheat, 3-5% of wheat flour, 3-4% of salt, 2-3% of chili, 2-3% of sesames, 0.1-0.3% of pepper, 0.03-0.05% of Chinese anise, 0.03-0.05% of cassia, 0.03-0.05% of amomun fruits and 0.03-0.05% of litsea pungens. The flow for preparing the wheat sauce according to the formula comprises the following steps of: (1) preparing an open pot for placing the wheat sauce; (2) preparing a wheat raw material; (3) fermenting wheat; (4) preparing auxiliary materials;(5) preparing the wheat sauce; (6) airing the sauce; (7) sterilizing; (8) testing a wheat sauce product; (9) packing the wheat sauce and placing the packaged wheat sauce in a bin. For the wheat sauce prepared by adopting the preparing method provided by the invention, the taste is pure, the tinct is attractive, the preparing process keeps the traditional sauce airing mode, and can be used for preparing the wheat sauce for the whole year, and the wheat sauce is prepared in an industrialization manner.

The invention relates to a grape skin dreg and apple composite superfine powder nutrient cake and a manufacturing method thereof, and belongs to the technical field of fruit cake processing. In the preparation method of the cake, superfine powder which is formed by dry grape skin dregs and dried apple which are mixed in a mass ratio of 1:1 and crushed to 300-600 meshes is added, so the prepared grape skin dreg and apple composite superfine powder nutrient cake is soft and fine in taste and rich in nutrition, and has fragrance of grapes. Additionally, the cake has the advantages that the color is bright purple and attractive, nutrient content is rich, and the cake is beneficial to protecting the heart and blood vessels, reducing blood lipid cholesterin, delaying ageing and preventing heart diseases, does not contain cellulose and other molecule structures, is beneficial to digestion and absorption of an organism, and improves bioavailability.

The invention discloses a brewing method of kiwi-flavored sweet corn wine. The brewing method comprises the steps as follows: selecting fresh brewing sweet corn ears which are pollinated 25 days before, adding water, homogenizing to obtain sweet corn juice, and cleaning and homogenizing green kiwi fruit to obtain kiwi raw juice; mixing 75-85% of brewing sweet corn juice with 25-15% of pea juice to obtain a distiller's yeast culture medium, inoculating with yeast subjected to slant culture, and carrying out progressive amplification culture in distiller's yeast seeding tanks to obtain liquid distiller's yeast; adding the kiwi raw juice, the brewing sweet corn juice and the liquid distiller's yeast into a fermentation tank, fermenting at 15-20 DEG C for 21-14 days, harrowing and supplementing white granulated sugar with a ratio of 8.5-17% on the 7th -10th day of fermentation, filtering, and carrying out microwave treatment on the filtrate to obtain kiwi-flavored sweet corn wine base; pumping the kiwi-flavored sweet corn wine base into an aging tank to be stored at 16 DEG C below for more than 18 months; and adding sweet corn Brandy of which the amount accounts for 3-5% the weight ofthe aged sweet corn wine to obtain the kiwi-flavored sweet corn wine. The obtained kiwi-flavored sweet corn wine has kiwi fruit aroma and rice wine mellowness, is moderate in alcohol degree, mellow, elegant and nutrient, and satisfies the fashion of health-care driving.