426results about How to "Bright red color" patented technology

The invention discloses a chafing dish bottom flavoring without slag and preparing method, which comprises the following parts: salad oil, animal fat, pepper, soy sauce, fermented glutinour rice, wine, peppertree, ginger,garlic, green onion, salt and condiment materials.

The invention relates to a bottom material of chafing dish and the preparation method, which is characterized in that the formula and the parts by weight of all the components of the bottom materials are: 220 to 260 parts of butter, 80 to 120 parts of glutinous rice cake hot pepper, 4 to 6 parts of wild pepper, 6 to 10 parts of bean paste, 8 to 12 parts of black bean sauce, 18 to 22 parts of mature ginger, 7 to 9 parts of garlic, 10 to 14 parts of fragrance, 0.8 to 1.5 parts of rock sugar and 2 to 4 parts of liquor. The bottom material of chafing dish which is fried by the applicant of the invention has special process. The usage of the bottom material of chafing dish of the invention can prepare the chafing dish with pure taste, maintain the characteristics of being numb, spicy, delicious, spiced and back sweet and have the advantages of being spicy but not dry and numb but not intense.

The invention discloses a jerusalem artichoke-soybean fermentation beverage and a preparation method thereof. The beverage contains a jerusalem artichoke-soybean fermentation solution as a main component. The preparation method of the jerusalem artichoke-soybean fermentation solution comprises the following steps of: mixing jerusalem artichoke pulp and soya-bean pulp in a volume ratio of (3-5):1, heating and sterilizing, wherein the obtained mixture is used as a fermentation base material; and then inoculating mixture bacterium of lactobacillus bulgaricus, streptococcus thermophilus, monascus and beer yeast into the fermentation base material according to an inoculating amount of 3-5%, fermenting for 12-20hours at a temperature of 28-32 DEG C, filtering after finishing fermentation and then adding aroma enhancement yeast into the fermentation base material according to an inoculating amount of 1-2%, then fermenting for 48-60 hours again at the same temperature, and filtering a fermentation solution after finishing fermentation to obtain a jerusalem artichoke-soybean fermentation solution. The mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to monascus to beer yeast is 2:2:4:2. The preparation method disclosed by the invention is unique; the obtained beverage has good mouth feel, good appearance and rich nutrition; and the immunity can be improved after drinking the beverage for a long time.

The invention relates to a spicy duck neck and a preparation method thereof. The spicy duck neck is prepared from the following raw materials: 500g of duck necks, 50-100g of dry red peppers, 10-25g of ginger pieces, 10-20g of scallion segments, 5g of anise, 2-4g of rhizoma kaempferiae, 1-2g of cinnamon, 4-8g of fennel, 3-5g of tsaoko amomum fruits, 10-15g of peppers, 0.5-1g of cloves, 2-4g of fructus amomi, 2-4g of Amomum kravanh, 3-6g of Lysimachia sikokiana, 0.5-1g of myrcia, 70-100g of refined salts, 5-10g of monosodium glutamate, 10-15g of red yeast rice, 5-8g of cooking wine, one chicken bone, 150-200g of edible oil and 0.1-0.2g of nitrite. The prepared spicy duck neck is red and bright in color and luster, tasty, spicy and fragrant, has aromatic flavor, can promote blood circulation and digestion function, and enhance appetite, and has antibacterial and blushing functions.

The invention discloses a preparation method for oil cooked chili, which comprises the following steps that: (1) primary oil refining: oil is poured into a frying pan and is heated for refining, the heating is stopped after oil temperature reaches 190-210 DEG C, and the oil is cooled to 34-36 DEG C; (2) secondary oil refining: oil obtained after the primary oil refining is heated to 165-175 DEG C; (3) chili refining: chili is poured into the oil obtained after the secondary oil refining and is continuously stirred and fried, and the heating is stopped after the chili is refined for 24-26 minutes; and (4) flavoring: 100kg of chili obtained after refining is taken out and flavoring additives are added for flavoring, wherein the flavoring additives are formed by gourmet powder, salt, beef, chicken, black salted turnip and peanuts. The prepared oil chili has the advantages of delicious taste and bright color.

The invention discloses a method for preparing sulfur-free low-sugar preserved cherry tomatoes. Fresh cherry tomatoes are used as raw materials. The production process flow is fruit selection, cleaning, peeling, hardening, blanching and color preservation, sugar boiling, vacuum sugar soaking, glue coat spreading, drying and packaging, wherein the sugar soaking time is between 12 and 24h. The preserved cherry tomatoes prepared by the method have round shape, red and bright color, moderate acidity and sweetness, and fresh taste, and are soft and not sticky; the product does not contain sulfur; the sugar content is lower (50 percent) than that of the conventional preserved fruit; a novel product is provided for the preserved fruit family; the preserved cherry tomatoes have higher nutritionalhealth care value; and a way of deep processing is also provided for the current quickly-developed cherry tomato planting industry. The processing method is simple; and the product has rich nutritionand unique flavor, and is rich in nutrient components such as lycopene, vitamin and the like.

The invention relates to a dreg-free clear oil bottom material of chafing dish and the preparation method. The dreg-free clear oil bottom material of chafing dish consists of salad oil and seasoning, the weight ratio of the salad oil and the seasoning is 320 to 368: 134.5 to 194.5; parts by weight of the salad oil are 320 to 368 parts; the formula and the parts by weight of the seasoning are: chive: 5 to 6 parts; pickled ginger: 13 to 17 parts; glutinous rice cake hot pepper: 80 to 120 parts; mature ginger: 8 to 12 parts; Zanthoxylum schinifolium: 11 to 15 parts; pickled pepper: 16 to 20 parts; and liquor: 1.5 to 4.5 parts. The usage of the preparation method of the bottom material of chafing dish of the invention can prepare the special taste of the clear oil chafing dish, maintain the delicious characteristics of the chafing dish and have the advantages of moderate taste, being spicy but not dry and numb but not intense.

The invention discloses a preparation method of a spicy dried bean curd. The method comprises the following steps: (1) chopping; (2) pulping; (3) marinating; (4) refrigerating and sizing; (5) stripping and slicing; (6) second marinating; (7) drying; (8) third marinating; and (9) packaging and sterilizing. By three marinating processes, the spicy dried bean curd is strong in spicy flavor. In the first marinating process, chilli oil, five-spice powder and a ground pepper seasoner are added during the material chopping period, so that the dried bean curd is pickled in advance, and the problem that the dried bean curd is difficult to pickle during the later marinating process after being molded is solved. The bean base is red and bright in color and luster due to marinating in advance, so that the spicy dried bean curd has a spicy flavor and a good five-spice flavor. In the second marinating process, the refrigerated dried bean curd is cut into slices, and is marinated in halogen soup at 80 DEG C for an hour, so that the dried bean curd is further pickled and baked. In the third marinating process, the surface of the dried bean curd is fully coated with spicy mixed materials, and is packaged and sterilized; the third marinating process is mainly used for increasing the flavor of the final product; and the taste slowly infiltrates into the dried bean curd in the later storage process, so that the spicy dried bean curd is rich in spicy taste.

The invention discloses a preparation method of spicy beef jerky. The preparation method is finished by the following nine steps: selecting raw materials, preparing and pickling auxiliary materials, pickling, preparing marinating soup, marinating, preparing seasoners, seasoning, frying and preparing the spicy beef jerky. The preparation method has the beneficial effects that beef is firstly pickled, is marinated by using a special marinating material, and is marinated at low temperature, so that the interior of the beef is pickled firstly; the loss of original nutrient substances in the beef can be reduced; the beef is infiltrated and pickled by using the special seasoner, so that the beef is pickled relatively fully and softly; and the beef is fried with a soft fire after being stirred with pepper paste, and is drained off and cooled, so that the prepared beef jerky is red and bright in color, abundant in nutrient, mellow in taste, spicy, chewy, and lasting in aftertaste.

The invention discloses chilli sauce capable of reducing internal heat and a production method thereof, and relates to the technical field of bechamel. The chilli sauce is prepared from the following raw materials: 100 parts of dried chilli, 20-40 parts of soybean oil, 15-20 parts of vicia faba, 15-20 parts of sesame, 15-20 parts of mint leaves, 15-20 parts of pericarpium citri reticulatae, 20-40 parts of glutinous rice wine, 10-30 parts of vinegar, 8-12 parts of salt, 8-12 parts of soybean sauce and 5-15 parts of garlic. The production method is as follows: the dried chilli, the soybean oil, the vicia faba, the sesame, the pericarpium citri reticulatae and the mint leaves are preprocessed and mixed, the salt and the soybean sauce are added and mixed uniformly, the glutinous rice wine and the vinegar are added and stirred uniformly, finally the raw materials are put in a pot, water is added to be boiled, the power is turned off, and the mixture is cooled and sealed for 3-5 days. According to the invention, the chilli sauce has the functions of reducing internal heat and anti-inflammation; the glutinous rice wine and the sesame are added, so that the chilli sauce is bright red in color and aromatic in flavor, and has the flavor of similar fermented chilli sauce for reducing internal heat.

The invention relates to a processing method of a beggar's chicken. The processing method comprises nine steps of: preparing flavoring liquid; preparing fillers; preparing paste; preparing auxiliary materials; preparing main materials; pickling; charging; wrapping paste and baking. The processing method of the beggar's chicken has the beneficial effects that the auxiliary materials are decocted; then chicken meals are pickled; and finally kaolin is used as the paste; and therefore, the delicious taste permeates into the inside of the beggar's chicken meat, the inside and outside of the beggar's chicken meat are ensured to be the same, the beggar's chicken meat is crisp and spicy and is purplish red and bright in color and fragrant.

The invention relates to a fermentation method of Pu'er tea and the Pu'er tea made by the fermentation method, and belongs to the field of tea processing. The fermentation method comprises the following steps of sprinkling water to 30-100kg of sunned semi-finished tea, putting the sunned semi-finished tea to which the water is spinkled in a wooden fermenting case, and performing fermentation under the room temperature of being higher than or equal to 20 DEG C, performing spreading for cooling, and performing drying so as to obtain the Pu'er tea. During fermentation, turning is performed once every 5-8d, the number of total turning times is 4-5, during fermentation, the temperature of the fermented tea piles is 45-60 DEG C, and the water sprinkling quantity when tea leaves are spinkled with water is 28-38% of the weight of the sunned semi-finished tea. The fermentation method is simple and convenient to operate, the investment of manpower and material resources during the production of the Pu'er tea can be reduced correspondingly, the production cost can be reduced to a certain extent, and the fermentation method is suitable for the field of high-end customization and teaching and research. The fermentation method is high in controllability, and comprehensive in fermentation, and the prepared Pu'er tea is stable in quality. The fermentation degrees of the Pu'er tea are consistent, the dry tea is black and brown and moistening in color, the tea soup is red, rich and bright in color, rich in fragrance, sweet and smooth in taste, and sweet after taste, and leaf bases are red, brown and soft.

The invention relates to a wine-flavored pig feed and formula production and feeding methods thereof. The making method of feed fine fodder comprises the following steps of: activating 1% of fermentation agent, then mixing with 2% of brown sugar, 10% of rice flour, 37% of corn meal, 5% of soybean meal, 5% of sorghum powder, 5% of barley or wheat flour, 15% of wheat bran, 5% of fly maggot powder or blood meal and 15% of bean residue, then adding equal amount of water, uniformly stirring until the water content is optimally 50-60%, then adding to a fermentation tank, sealing and carrying out anaerobic fermentation. The making method of fermented straw coarse fodder comprises the following steps of: kneading corn straw, cutting into 3-7 cm in length, adding 1% of fermentation agent, adding 10% of corn meal, adding 1% of salt, adding water, mixing until the water content reaches optimally 60%. Feeding technique and feed formula are as follows: the feed is fed twice at 8-9 in morning and 4-5 in afternoon, and water is freely drunk in the whole day. By using the wine-flavored pig feed, the slaughtering rate of pig body is improved, water drop loss and body skin thickness of pork are reduced, and total amino acid content and fresh amino acid content in muscle are improved.

The invention discloses a method for preparing a shrimp soft can, which comprises the following steps: soaking frozen shrimps into a citric acid the mass concentration of which is 0.05 to 0.1 percent so as to unfreeze the shrimps, then removing the heads of the shrimps and taking glands out; boiling the shrimps subjected to head and gland removing in boiling water for 1 to 10min at a temperature of 80 to 100 DEG C so as to removing part of water of the shrimps; removing the shells of the shrimps subjected to boiling, then soaking the obtained shrimps in pickling liquid for 10min to 8h at a temperature of 25 to 60 DEG C, wherein the pickling liquid comprises the following compositions in percentage by mass: 20 to 50 percent of granulated sugars, 5 to 20 percent of refined salts and 1 to 10percent of monosodium glutamates; and drying the shrimps subjected to pickling 5 to 30min at a temperature of 70 to 120 DEG C. The preparation method is simple and feasible, the prepared shrimp soft can is a subarid peeled-shrimp soft can, and the shrimp meat is moderate in tightness of organizational structure, and has certain chew resistance; and the method can effectively restrain the browningphenomena of the shrimp meat in the processes of hot-working, drying, dehydration or sterilization, thereby maintaining the original inviting orange red of the shrimp meat.

The invention relates to a novel preserved fruit food and the production method, which adopts fresh cherry tomato(also be known as: fruit tomato and cherry tomato), after the processes of sugar making and saccharifying, the cherry tomato preserved fruit is made. The shape of the product is round; the color is red; the product is soft and non-stick; the sweet and sour is appropriate; the taste is fresh; thereby the invention adds a new product for the preserved fruit conserved fruit family, and has better nutritional value, and provides a deep processing way for the current booming cherry tomato plant industry.

The invention discloses a black tea processing method. The method sequentially comprises the steps of raw material selection and picking, withering, rolling, fermentation, shaping and curing. In the rolling step, a rolling barrel is filled with withered tea leaves, empty rolling is carried out for 20-25 min, light pressing is carried out for 20-25 min, heavy pressing is carried out for 25-30 min, light pressing is carried out for 10-15 min, empty rolling is carried for 5 min, and then black tea is obtained, wherein the total tea rolling time is 80-100 min. Black tea obtained through the black tea processing method is compact, fine straight and upright in appearance, black and smooth in color, highly tender, red and bright in tea water color, fragrant, sweet and high in purity, mellow, brisk and sweet in taste, red, bright and fresh in leaf bottom, uniform and complete, straight and strong in appearance, red and bright in the tea water color, strong, fragrant and sweet in fragrance, bright-colored, red and bright in tea water color, and fresh, brisk and thick in taste.

The invention relates to the field of sauce processing and particularly relates to a preparation method of sauce. The preparation method comprises the following steps of taking materials: taking 85-86 parts of soybean, 14-15 parts of flour and 1-2 parts of wheat starter; preparing cooked materials: soaking the soybean for 1.5-4 hours, pressurizing to be 0.12-0.15MPa at the high temperature of 121 DEG C, cooking for 5-15 minutes, reducing the temperature for 0.5-1 hour under the negative pressure of 0.08MPa, and taking out of a pan at the temperature of 58-60 minutes; making starter and fermenting: cooling the cooked materials to be 38-42 DEG C, stirring with flour, adopting the wheat starter to ferment at the temperature of 38-45 DEG C and preparing grain stater; potting and fermenting: poutting 75-85 parts of grain stater into a pot, adding 15-20 parts of 17%-19% salt water, fermenting in nature, wherein when the surface of sauce grain is moistening black brown and has the sauce fragrance, the sauce is manured; andextracting oil, storing, precipitating, sterilizing and filling. The prepared sauce is high in amino-acid content, strong in sauce fragrance and ester fragrance, red and bright in color and long in quality guarantee time.

The invention discloses sour and hot instant preserved meat and a preparation method thereof. The sour and hot instant preserved meat is prepared from the following raw materials: fresh pork, fructo-oligosaccharide, cooking wine, strawberry wine, spice, edible salt, DVS lactic acid bacteria, table vinegar, lycopene, composite phosphate and lysozyme. The sour and hot instant preserved meat is dry and clean in product surface, red and bright in color, strong in fragrance and moderate in softness and hardness; by adopting mixed lactic acid bacteria, the preserved meat is easy to digest and absorb; due to the seasoning of the spice, the preserved meat is sour, hot and refreshing, unique in flavor, moderate in saltiness, fat but not greasy and lean but not sticking between the teeth, and has the effects of strengthening the spleen and promoting the appetite; the lactic acid bacteria are capable of inhibiting the growth of hybrid bacteria so as to prolong the expiration date; by adopting low-temperature salting and smoking, the residual quantities of nitrite of benzopyrene are remarkably decreased, so that the eating is safe and healthy; the lycopene and the lysozyme are capable of increasing the red color of the preserved meat and inhibiting the growth of the hybrid bacteria so as to prolong the expiration date; and the fresh pork is salted after tumbling and curing, so that the preserved meat is safe, sanitary, ready to eat, convenient to carry and eat, and suitable for the fast-paced life style.

The invention relates to a method for producing organic environment-friendly horticultural humus, and discloses a method for producing organic ecotype insecticidal and environment-friendly horticultural humus. The method comprises the following steps of: adding 10kg of oleander chip into each 1,000g of camellia shell and stirring to prepare a material, determining the content of total carbon in the material by a potassium dichromate volumetric method, and determining the content of total nitrogen by a micro Kjeldahl method; calculating the content of pure nitrogen which is required to be added on the basis of the carbon nitrogen ratio of (25-30):1; and adding 1kg of fermentation strains and 3kg of pure nitrogen, stirring uniformly, regulating and controlling composting time to 20 to 60 days to fulfill the production aims of garden surface coverage and soilless culture substrates, and oven-drying or air-drying until the water content is less than 30 percent. The process is simple, the source of raw materials is stable, and the humus is cheap in price and meets environmental protection requirements. By the method, the problem of the pollution of the partial forestry waste is solved,and a recycling and added-value utilization way is also explored for forestry waste.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method for instant leisure mud fish. The method is characterized by comprising the following steps of performing washing, gutting, low-salt pickling and cold air drying on fresh mud fish serving as a raw material to prepare semidry mud fish, and carrying out seasoning, vacuum packaging and high-temperature high-pressure sterilization treatment on the semidry mud fish to obtain hot and savory instant leisure mud fish products, wherein a seasoning comprises the following ingredients in mass ratio: 20 to 30 grams of processed sesame, 20 to 30 grams of chili oil, 8 to 12 grams of white granulated sugar, 3 to 5 grams of monosodium glutamate, 4 to 6 grams of ginger, 1 to 2 grams of five spice powder and 1 to 2 grams of licorice. The mud fish product prepared by the method has rich nutriments, tastes fresh and fragrant, and is suitable to be eaten as leisure food during a travel.

The invention discloses a processing method of preserved Haihong fruit. The processing method comprises the following steps of: after cleaning and denucleating Haihong fruit, soaking the Haihong fruit in an aqueous solution of a hardening and color-protecting agent at 50 DEG C for heat preservation and digestion; then putting the Haihong fruit in boiling water for blanching, washing by using clear water and draining; putting the drained Haihong fruit into saccharifying liquid for saccharifying, and after the saccharifying is completed, soaking the Haihong fruit in the saccharifying liquid; fishing out the soaked Haihong fruit, draining, and microwave vacuum drying. The preserved Haihong fruit prepared by the processing method is full in shape, bright red and lucent in color and luster, flexible in texture, rich in fruity flavor and low in browning degree, and does not contain sulfur residue or cause harm to the human health. The processing method is easy and feasible in processing flow, and can be used for inhibiting the Maillard non-enzymatic reaction of the Haihong fruit by adopting the microwave vacuum drying, greatly reducing the drying time, shortening the production cycle, reducing the energy consumption in production, and improving the appearance and the taste of the preserved fruit, and can be applied to the development of Haihong fruit resources.