30results about How to "Color reddish brown" patented technology

The invention discloses a method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains. The method comprises the following steps: (1) preparing materials; (2) carrying out vacuum leach and enzymolysis; (3) carrying out alcoholic fermentation: inoculating saccharomycetes into leaching solution and fermenting for 10 days at temperature of 25-32 DEG C; (4) carrying out lactobacillus fermentation: inoculating lactobacilli into fermented liquid after the alcoholic fermentation and ending the lactobacillus fermentation at the temperature of 37-40 DEG C when the alcoholic strength is 6-8%; (5) carrying out acetic fermentation: inoculating bacillus aceticus AS1.41 and fermenting for 72-84 hours at the fermentation temperature of 30 DEG C; and (6) sequentially cleaning, blending, homogenizing and sterilizing to acquire the hawthorn fruit vinegar beverage. The hawthorn fruit vinegar beverage prepared through the method is red and brown in color and properly sweet and sour; the hawthorn fruit vinegar beverage has excellent flavor and taste of flavor substances on basis of keeping original nutrient substances; meanwhile, continuous fermentation can be carried out and the production efficiency is high.

The present invention discloses a gongfu oolong tea preparation method and products thereof. The gongfu oolong tea preparation method provided by the invention comprises the following steps: Jinxuan and Cuiyu tea tree fresh leaf taking, withering, sun drying, leaf cooling, fine manipulating, rolling, fermenting, first firing, full firing, aging, fragrance improving and finished product obtaining. The traditional gongfu black tea preparation method and the variety resources of the Jinxuan and Cuiyu are combined, a scientific collecting and processing technology is combined, and the ''sun drying'' and ''fine manipulating'' processing technologies of the oolong tea are combined with the black tea full fermentation process, so that the prepared gongfu oolong (red oolong) tea is tight and compact in appearance, black and smooth, gold in soup color, has a flower flavor and a mountain charm, is mellow and fresh in taste, and is red and bright in leaf bottom. The preparation method puts forward for the first time that in the processing technology of the gongfu oolong (red oolong) tea and after the drying of raw tea, air conditioner temperature control aging (after-aging) is used and then the fragrance improving technology is also used, so that the tea products are more fragrant and the tastes are mellow and fresh.

In view of the present situation of sub-health of people caused by the modern way of life and the pace of life, the invention provides a rhodiola rosea and milk vinegar contained green tea health beverage which is prepared from milk, green tea and Chinese herbal medicines including rhodiola rosea, spina date seeds, chrysanthemum and the like, and is prepared by adopting a two-stage production process with green tea extraction first and then synchronous microbial fermentation extraction of health vinegar fermentation and adopting a solid and liquid fermentation coexisting acetic fermentation process. The milk vinegar contained green tea beverage can meet multi-level requirements of customers on health, influences, mouth feeling and the like and has the effects of producing saliva, slaking thirst, supporting the healthy energy, refreshing the brain, improving eyesight, reducing blood fat, blood pressure and blood sugar, enhancing the immunity, resisting fatigue and the like. The beverage is reddish brown, is sour, sweet and palatable, is soft, cool and smooth, and is mellow in taste, clear and bright in juice and free of impurities. The beverage has composite flavors of the green tea and rhodiola rosea and also has a sour taste generated by microbial fermentation and flavor substances such as ester. The beverage has the advantages of good health effect, short production time, low labor intensity, good taste, low production cost, convenience in industrial production and the like.

The invention relates to a spicy olive pomace compound sauce. The compound sauce contains the following components in parts by weight: 38-42 parts of soybean paste, 14-20 parts of fermented olive pomace, 12-20 parts of drinking water, 14-16 parts of vegetable oil, 4-5 parts of a chicken essence seasoning, 2-3 parts of white granulated sugar, 0.8-1.2 parts of bruised ginger, 0.8-1.2 parts of chopped garlic, 0.8-1.2 parts of chopped onion, 0.8-1.2 parts of chili powder and 0.8-1.2 parts of five-spice powder. A preparation method of the spicy olive pomace compound sauce comprises the steps of heating the vegetable oil to 230-240 DEG C, cooling to 130-135 DEG C, adding the bruised ginger, the chopped garlic and the chopped onion, carrying out stir-frying until fragrance comes out, sequentially adding the fermented olive pomace, the chili powder, the five-spice powder and the soybean paste, continuously carrying out stir-frying for 3-5 minutes, adding the drinking water, boiling, cooking with small fire for 5-10 minutes, adding the white granulated sugar and the chicken essence seasoning, and uniformly stir-frying, so as to obtain the spicy olive pomace compound sauce.

The invention discloses a preparation method of an ottelia alismoides soybean sauce. The soybean sauce is prepared by adding ottelia alismoides which possesses health-care values, and water chestnut which is rich in starch and possesses a plurality of health efficacies; and by steps such as pre-treatment, preparation of ingredients, inoculation, starter propagation, fermentation, press filtration and canning. Finished products of the ottelia alismoides soybean sauce are capable of clearing away heat and removing toxicity, engendering liquid and allaying thirst, strengthening the middle warmer and benefiting vital energy, and stimulating appetite and promoting digestion; the color of the finished products of the ottelia alismoides soybean sauce is reddish brown; taste is natural; and flavor is mellow and strong. Ottelia alismoides and water chestnut which are high in yield, low in cost, and rich in protein and starch are used as principal raw materials to replace traditional grain crops such as wheat and corn, so that production cost is reduced significantly, health-care values of the soybean sauce are increased, a novel kind of soybean sauce is developed, income growth and efficiency growth of peasants are promoted, agroecological environment is improved, agroecological safety is ensured, and sustainable development of agriculture is further accelerated.

The invention aims at the current situation that the crowd are weak in spleen and stomach and high in possibility of catching various diseases because of the modern life style, takes milk, green tea and Chinese herbal medicine, such as atractylodes macrocephala, dried orange peel and tuckahoe, as raw materials, and adopts the two-stage manufacturing technology that green tea is firstly extracted and then the extracted green tea and health vinegar are subjected to synchronic microbe fermenting and extracting, as well as the acetic fermentation technology with the solid-state and liquid-state fermentation coexisting to make a milk vinegar green tea drink with the functions of engendering liquid and allaying thirst, invigorating spleen and supplementing qi, enhancing immunity, resisting fatigue and the like, so as to satisfy the multi-level demands of consumers on health protection, influences, the taste and the like. The drink is sour, sweet, soft, cool, smooth, reddish brown in color, mellow in taste, clean and bright in juice, and free of impurities, reserves the composite fragrance of green tea and mulberries, has the sour taste generated by microbe fermentation and the flavor substances of esters and the like, and has the advantages of being good in health efficacy, short in manufacturing time, low in labor intensity, good in taste, low in manufacturing cost, convenient for industrialized manufacturing, and the like.

The invention mainly relates to the technical field of food processing, and discloses health-care oil for making cold dishes. The health-care oil for making cold dishes is made from the following raw materials of vegetable oil, scallions, spices, shiitake mushrooms, pomelos, a mint extract, a radix zanthoxyli extract and a semiliquidambar cathayensis extract. The health-care oil for making cold dishes is rich in fragrance, cool and refreshing in mouth feel, reddish brown in color and convenient to eat, the varieties of edible oil in the market are increased, and the economic returns of the health-care oil for making cold dishes are increased by 11.3% than those of conventional salad oil; the scallions and the spices are added, so that the color of the oil for making cold dishes can be deepened; water is added to the spices, and freezing is performed, so that the tissue structure can be sufficiently destroyed, the leaching out of effective components can be promoted, the aromatic odor can be increased, the defects that the taste of the cold dishes is light, the fragrance of the cold dishes is not rich and too much spice powder is used so that the cold dishes are inaesthetic are overcome; and besides, the growth of infectious microbes can be restrained, the fat oxidation can be delayed, and the shelf life can be prolonged.

The invention discloses functional health vinegar drink capable of benefiting spleen and invigorating stomach and a production process thereof. The drink product has the effects of helping produce saliva and slake thirst, benefiting spleen and invigorating stomach, etc., and the multi-level requirements of people such as taste, nutrient and healthcare can be met. The functional health vinegar drink has the advantages that 1, the solid fermenting process and the liquid fermenting process are performed at the same time, and the advantages of good taste of solid fermenting, high output, short production cycle, low labor intensity and good product properties of liquid fermenting are combined; 2, solid and liquid separation is not carried out during fermenting the product, the leaching time of active ingredients of Chinese herbal medicines is prolonged, and the leaching of the active ingredients is sped up under the fermenting effect of microorganism; 3, the raw materials include stevia rebaudiana which is a good natural sweetening agent and has the effect of decreasing blood sugar; therefore, product is applicable to the diabetic; 4, the Chinese herbal medicine digesting process is not carried out in the production process, so that the production cost is decreased, and the industrial production can be performed conveniently.

The invention discloses a preparation method of sauced meat. The method comprises the following steps of (1) preparing aged meat; (2) salting: partitioning shank of the aged meat, injecting one part of edible salt, covering the surface layer of the aged meat with another part of edible salt, repeatedly kneading the aged meat, stacking the kneaded aged meat layer upon layer in a manner that the skin is uniformly upward, covering with a bamboo sheet and pressing with stones to squeeze out bloody water and standing for over 24 hours to obtain salted meat, and repeating the steps for re-salting to prepare salted meat; (3) airing for the first time, evaporating the moisture in the salted meat by using ventilation equipment; (4) saucing the firstly aired salted meat by using soybean paste and soy sauce at the volume ratio of 1:1; and (5) airing for the second time, hanging the salted meat in a room or under the sun for airing 24-48 hours for the second time. The sauced meat obtained by the method is good in mouthfeel and good in taste, the preparation cycle is shortened and the yield is increased.

The invention discloses a functional milk vinegar health drink taking Chinese herbal medicines such as semen cassiae and milk as raw materials. The functional milk vinegar health drink is a health vinegar drink with milk taste and is a dairy product with acetic acid taste, so that the multi-level requirements on drink flavor, health care effect and nutrition of people can be met. With the adoption of three-section fermentation process such as alcoholic fermentation, acetic fermentation and lactic acid fermentation, the Chinese herbal medicines are leached and subjected to a two-section extraction process for three-section fermented synchronous microbial fermentation and extraction, and the alcoholic fermentation adopts solid-state and liquid-state fermentation coexistence fermentation process. The product is red brown in color, sour and sweet in taste, soft, cool and smooth, mellow in taste, clear and transparent in juice and impurity-free. The composite aroma of the semen cassiae and milk is remained, and the health drink has sour feel and flavor substances such as esters generated by microbial fermentation, has the effects of helping produce saliva and slaking thirst, enhancing the immunity and resisting fatigue, and has the advantages that the Chinese herbal medicine active ingredients are high in leaching rate and the health drink is good in flavor, short in production cycle, low in labor intensity and good in sanitation.

The invention discloses a steamed pork with rice flour and a preparation method thereof. The steamed pork with rice flour is mainly prepared from rib back, glutinous rice, table salt, white granulated sugar and sweet fermented flour paste according to certain parts by weight. The steamed pork with rice flour has the advantages of fine material selection, unique preparation technique and good taste, and is convenient to eat.

The invention provides a bran health-care vinegar beverage capable of treating constipation, and discloses a functional health-care vinegar beverage which is mainly composed of bran, trichosanthes kirilowii maxim, codonopsis pilosula, fructus toosendan, rhodiola rosea, polygonum multiflorum and other medicine and food homologous Chinese herbal medicine, has functions of relaxing bowels, invigorating spleen and lung, tonifying stomach and kidney and treating constipation, integrates nutrition, health care and dietary therapy, and meets the multilevel requirements of people for the pursuit of taste, nutrition, health care and the like. The beverage has the advantages that by means of a solid and liquid fermentation coexistence fermentation process, the advantages of being good in solid fermentation flavor, high in liquid fermentation yield, short in production cycle, low in labor intensity and good in product sanitation are integrated; solid-liquid separation is not conducted in the product fermentation process, the extraction time of active ingredients of Chinese herbal medicine is prolonged, the extraction of the active ingredients is accelerated through the fermentation effect of microorganisms; stevia rebaudiana is contained in raw materials, is a good natural sweetening agent and has a function of regulating blood sugar level, and the product is suitable for being drunk by diabetics; the Chinese herbal medicine digestion process is not adopted in the production process, production cost is reduced, and industrial production is facilitated.

The invention discloses a functional health-care vinegar beverage using green algae such as Enteromorpha as raw materials and a production process thereof. Functional health-care vinegar drink with good quality and good commodity properties. The advantages are: first, the coexistence of solid-state and liquid fermentation is adopted, which combines the advantages of good flavor of solid-state fermentation and high yield of liquid fermentation, short production cycle, low labor intensity, and good product hygiene; second, no solid-liquid fermentation is carried out during the product fermentation process Separation prolongs the leaching time of active ingredients of Chinese herbal medicine, and improves the leaching rate of active ingredients and the yield of water-soluble dietary fiber through the fermentation of microorganisms; the third is that the raw material contains stevia, which is a good natural sweetener. The product is suitable for drinking by diabetics; fourth, there is no Chinese herbal medicine extraction process in the production process, which reduces the production cost and facilitates industrial production.

The invention provides a preparation method of waterplantain-ottelia-herb soy sauce. The preparation method of the waterplantain-ottelia-herb soy sauce comprises the following steps: pre-treating raw materials, carrying out mixing, preparing koji, carrying out fermentation, carrying out filtration, and so on. The waterplantain-ottelia-herb soy sauce prepared by the preparation method has the functions of clearing away heat, detoxifying, expelling pathogenic wind, improving eyesight, tonifying the spleen and benefiting Qi; moreover, the waterplantain-ottelia-herb soy sauce is dark brown in color, rich in sauce aroma, pleasant in flavor, and mellow in taste. The waterplantain-ottelia-herb soy sauce is a new member provided for the soy sauce family. The waterplantain-ottelia-herb soy sauce is capable of increasing soil fertility, reducing usage amount of chemical fertilizers, promoting income and efficiency increase of the farmers, and improving agricultural ecological environment; thus, the waterplantain-ottelia-herb soy sauce boosts construction of new countryside and beautiful villages in China.