105results about How to "Delicious color" patented technology

The invention discloses a manufacturing method for spiced beef. The manufacturing method is characterized by comprising the following steps of: cleaning and slicing, sliced beef is frozen in a freezer at a temperature of 15 DEG C below zero-18 DEG C below zero for 20-24 hours, pickling, light-stewing, primarily stewing in soy sauce, secondarily stewing in soy sauce, deep frying, slicing, mixing with stuff, packing, vacuum sealing and sterilizing. The beef mixed with stuff oil is packed and sealed on a vacuum sealing machine, after being placed in a sterilizing device for sterilization at a temperature of 121 DEG C for 20 minutes, the spiced beef is cooled into a normal temperature and then is encased.

The invention relates to fruit and vegetable nutritional ice cream and a preparation method thereof and belongs to the field of food processing. According to the preparation method, fruits and vegetables are added in a form of fruit and vegetable ultra-micro powder; the produced fruit and vegetable nutritional ice cream has rich fruit and vegetable aroma and flavor; the taste is uniform and the color and the luster are bright; the mouth feel is fine and smooth and no ice crystal exists; the fruit and vegetable nutritional ice cream contains beneficial components including dietary cellulose, pectin and the like in pericarp so that the fruit and vegetable nutritional ice cream is easily digested and absorbed by an organism and the nutritional values of the fruits and the vegetables are improved; resources of the fruits and the vegetables are utilized sufficiently and the utilization rate of the raw materials is improved. A formula become simple and main raw materials only contain fresh milk, cream, the fruit and vegetable ultra-micro powder and sugar; meanwhile, the use amounts of an emulsifying agent and the sugar are reduced. The problems that the taste is not good and the fruits with low juice content and the vegetables with the low juice content (such as pumpkins) are difficult to add into the ice cream or the taste is poor after the fruits with low juice content and the vegetables with the low juice content are added are solved.

The invention relates to an organic biological multi-element plant nutrient polymer and a production method thereof and belongs to the field of agriculture. Multiple plant nutrients dispersed in agricultural solid waste are quickly gathered through an organic biological fermentation technology; due to industrial processing, nutrient bodies or nutrient blocks are prepared, so that a supporting solid and a nutrient supplier are supplied to cultivation of plants. According to the organic biological multi-element plant nutrient polymer and the production method thereof, the included plant nutrient elements are gathered together through a technical measure of organic biological fermentation and decomposition of the agricultural solid waste and are used for development of ecological agriculture and recycling agriculture; therefore, the environment pollution is solved, and the scientific support is supplied to the construction of beautiful countries.

The invention discloses a grape planting method. The method includes the following steps of firstly, cultivating seedlings; secondly, watering the seedlings; thirdly, applying farmyard manure; fourthly, applying potassium sulphate compound fertilizer and nitrogen fertilizer one week before sprouting; fifthly, applying 20-25 kg of potassium sulphate compound fertilizer, nitrogen fertilizer and phosphatic fertilizer after flowering; sixthly, applying nitrogen fertilizer when fruits are as large as mung beans; seventhly, covering fruits with hollow double-color mulching film covers after the fruits are borne; eighthly, applying nitrogen fertilizer and phosphorus potassium fertilizer in the fruit coloring initial period. According to the grape planting method, by covering the fruits with the double-color mulching film covers after the fruits are borne, rainwater can be prevented from immersing surfaces of grapes, the wind resistance and rain resistance are high, light permeability is high, insect removal and disease resistance are achieved, the photosynthesis strength is improved, heat preservation and moisture preservation are achieved, grape growth is accelerated, the yield and income are increased, and mature grapes are low in internal pesticide residue, rich in nutrient, fresh in color and luster, good in taste, better in color and more sufficient in sugar.

The invention provides a peanut protein solid drink and a preparation method thereof. The preparation method comprises the following steps of: a, crushing peanut meal obtained after low-temperature pressing into 80-120-mesh peanut meal coarse granules at 20-25 DEG C; b, adding water to the peanut meal coarse granules prepared in the step a, stirring uniformly and steaming in a steamer for 30-60 minutes; c, cooling the peanut meal cooked in the step b at room temperature, drying at 40-50 DEG C till the water content is 5-10% of the weight of the peanut meal coarse granules; d, super-finely crushing the peanut meal coarse granules processed in the step c into superfine peanut meal powder with size not less than 1200 meshes; and e, adding sugar and/or defatted milk powder, as well as whole milk powder, dried fruit juice, coffee powder, walnut powder, soybean powder or cocoa powder to the superfine peanut meal obtained in the step d, sterilizing and finally packaging to obtain the finished product.

The invention relates to a food, namely a green pepper beef paste using green peppers and beef as raw materials and a method for preparing the same, which belongs to the technical field of food processing. The invention aims to provide the green pepper beef paste which is easier to make and has more comprehensive nutrition and unique flavor, and a method for preparing the same. The green pepper beef paste mainly comprises the following substances in terms of 100 portions: 20 to 40 portions of pickled green pepper, 5 to 20 portions of spiced beef, 25 to 60 portions of salad oil, 2 to 8 portions of pickled rod chilli, 5 to 20 portions of pickled kohlrabi, 1 to 5 portions of peanut, 1 to 5 portions of ginger, 1 to 5 portions of garlic, 0.2 to 1 portion of sweetening agent, and 0.01 to 0.5 portion of beef essence. The green pepper beef paste is easier to make and has more comprehensive nutrition and unique flavor, and the green pepper beef paste prepared by the method has the advantages of abundant nutrition, beautiful color, convenience for eating, suitability for the tastes of various crowds, simple processing method, safety and reliability.

The invention discloses a marinating material combination for a sauced meat product, which comprises the following components in part by weight: 2-5 parts of ginger, 3-7 parts of fennel, 1-3 parts of dried tangerine peel, 2-5 parts of clove, 1-4 parts of triclonide, 1-2 parts of vanilla, 0.1-0.3 part of pepper, 0.05-0.15 part of cinnamon, 0.02-0.04 part of amomum tsao-ko, 0.04-0.06 part of citric acid and 0.01-0.02 part of monascorubin. A special color-protecting and fresh-keeping formula is added in a marinating material formula; a good color-protecting and fresh-keeping effect is realized through reasonably controlling the dosage of all the components; and in coordination with a special marinating process method, marinated sauced meat is bright in color and delicious in taste, the shelf life of the vacuum-packaged marinated sauced meat can be prolonged to not less than 150 days at the temperature of less than or equal to 35 DEG C, and the marinated sauced meat can not be largely changed in color and fragrance, so that the market circulation cycle is greatly increased, and the market risk of products is effectively reduced.

The invention discloses a grape planting method. The grape planting method comprises the steps of soil loosening, shed frame erection, base fertilizer application, planting, pruning, top dressing, prevention of plant diseases and insect pests and picking. The planting method is safe and free from pollution in the aspects of planting raw materials selection and process method, and conforms to the growth rule of grapes; the nutrient demands of grapes during growing are met, resource waste and land damage caused by excessive use of fertilizers are avoided, and the planting method is environmentally friendly; meanwhile, the grape growth is accelerated, and the aims of increasing yield and increasing income are fulfilled; moreover, mature grapes have the characteristics of low pesticide residue in fruits, high nutrition, bright color, good mouthfeel, better color and more sufficient sugar.

The invention relates to a making technology of Islamic beef. The Islamic beef comprises spiced beef, beef in a brown sauce, and ox tripes, wherein the making technology of the spiced beef comprises the following steps of pickling beef blocks, and adding star aniseed, Chinese prickly ash, cloves, Chinese cinnamon, bay leaves, netmeg, amomum cardamomum, ganoderma gibbosum, fructus tsaoko, fennel fruits, galanga, dry red peppers and table salt for marinating, wherein 3-4g of the star aniseed, 3-4g of the Chinese prickly ash, 0.6-0.7g of the cloves, 4-5g of the Chinese cinnamon, 0.8-0.9g of the bay leaves, 1-2g of the netmeg, 2-3g of the amomum cardamomum, 2-3g of the ganoderma gibbosum, 1-2g of the fructus tsaoko, 2-3g of the fennel fruits, 4-5g of the galanga, 1-2g of the dry red peppers and 3-4g of the table salt are added to 500g of the beef blocks. The Islamic beef has the advantages of being compact in meat quality, unique in flavor, high in nutrient value and delicious in taste.

The invention provides a method for processing a Chinese hamburger. The method includes the steps of stewed meat making, rotating baked cake making and stewed meat and baked cake combining, the step of stewed meat making includes caramel boiling, original soup boiling and meat stewing, the step of stewed meat and baked cake combining includes using a knife to cut an opening in size of 1/2-4/5 that of each cake surface between the upper cake surface and the lower cake surface of a cake, adding a proper amount of stewed meat and shredded pepper, and putting the cake into a packaging bag. The Chinese hamburger processed by the method is rich in taste, delicate in color and luster and suitable for people of all ages.

The invention relates to the technical field of vegetable refreshment and specifically relates to a fresh-keeping technology for Chinese toon sprouts. The fresh-keeping technology includes that Chinese toons growing in natural environment are cut from the clear and bright period to the grain rain period, and the length of the sprouts is controlled between 12cm and 18cm; loading is performed, leaves are prevented from being rubbed and dropped off, the Chinese toons are rapidly transferred to destinations, and solarization and rain are prohibited; the Chinese toons are washed by running water, water is heated to the temperature of 100DEG C, sodium chloride is added into the water, the Chinese toon sprouts are added into the mixed water and scalded for 8 seconds, and then the Chinese toon sprouts are fished out; the Chinese toon sprouts are placed in cold water at the temperature of 5 DEG C and subjected to thorough cooling, and then the Chinese toon sprouts are fished out and the water is drained away; and the Chinese toon sprouts are bundled to small bunches, a fluorite antistaling agent containing garlic essential oil is sprayed, the Chinese toon spouts are dried and placed at the temperature between 25 DEG C below zero and 30 DEG C below zero for freezing, the frozen Chinese toon sprouts are placed into a film bag, a bag opening is tightly bundled, and the film bag is placed into a constant temperature environment at the temperature of 1 DEG C below zero and 0 DEG C for refrigeration. The fresh-keeping technology has the advantages that the operation process is convenient, fast and safe, the storage time is long, the color is beautiful, the taste are delicious, the unique flavor of the Chinese toons is completely maintained, and the Chinese toons with excellent quality and reasonable price can be eaten at any time.

The invention relates to a tussah female moth beautifying wine for women, and a production process thereof. The production process is characterized by comprising the steps of: firstly, soaking dried tussah female moths, wolfberry, jujube, raspberry and dried mulberry in parts by weight in white wine of 55 degrees for 30 days and filtering to obtain first raw juice of wine; soaking the filtered-out tussah female moths and traditional Chinese medicines in white wine of 50 degrees for 15 days and filtering to obtain second raw juice of wine; then soaking the filtered-out tussah female moths and traditional Chinese medicines in white wine of 40 degrees for 7 days and filtering to obtain third raw juice of wine; mixing the first, second and third raw juices of wine, adding honey and white granulated sugar in parts by weight, adjusting the alcohol degree to the target degree with purified water, standing the wine for 5-10 days, filtering and bottling to obtain a finished product. The obtained wine has bright color, pleasant fragrance, and delicious, soft, mellow and cool tastes, and has the effects on nourishing yin and tonifying kidneys, nourishing brains and benefiting intelligence, promoting blood circulation and removing obstruction in channels, whitening skin and eradicating spots, improving sleep, enhancing immunity, resisting fatigue, resisting aging and improving sexual function.

A spiced, salted and stewed chicken is prepared from raw chicken, edible salt, flavouring (cloves, anis, fennel, gourmet powder, Chinese prickly ash, glucose, scallion, garlic cloves, etc), and 12 Chinese-medicinal materials (cinnamon bark, liquorice root, tangerine peel, etc) through washing raw chicken, removing fat, disinfecting with active oxygen, salting, fixating shape and stewing.

The invention relates to low-fat-content Xinjiang naan bread and a preparation method thereof, and belongs to the field of food processing. The low-fat-content Xinjiang naan bread is mainly prepared from the following raw materials in parts by weight: 500 parts of flour, 5-15 parts of hypsizygus tessellates powder, 1-3 parts of active dry yeast, 1-4 parts of salt, 3-6 parts of sugar and 200-300 parts of water. Compared with conventional Xinjiang naan bread, the low-fat-content Xinjiang naan bread disclosed by the invention has the following advantages: the hypsizygus tessellates powder is added in the raw materials while grease is omitted, so that the prepared low-fat-content Xinjiang naan bread is rich in nutrition, and has health-care effects; moreover, the low-fat-content Xinjiang naan bread is low in fat content, healthy and prolonged in shelf life. Although the raw materials of the low-fat-content Xinjiang naan bread disclosed by the invention contain no grease, the crispness of the low-fat-content Xinjiang naan bread is comparable to the crispness of the Xinjiang naan bread added with grease, or the crispness of the low-fat-content Xinjiang naan bread is even better. In addition, the addition of the hypsizygus tessellates powder is capable of improving the coloring capacity of the Xinjiang naan bread, so that the baking time is thereby shortened. An oven is utilized to replace the pit as a baking device according to the preparation method; and during the baking processes, a technological means of using high heat first and using low heat later is utilized, so that the problems of excessive dryness and excessive hardness of the surface of the Xinjiang naan bread are effectively solved.

The invention discloses sour soup seasoning and a preparation method thereof, wherein the sour soup seasoning is prepared from the following components in parts by weight: 120-130 parts of tomato sauce, 60-70 parts of fermented chili, 15-20 parts of red oil, 7-10 parts of chicken fat, 7-10 parts of litsea cubeba oil, 6-9 parts of edible salt, 6-8 parts of monosodium glutamate, 2-3 parts of Baiweixian and 1-2 parts of Shuangxian chicken essence. The preparation method comprises the following steps: weighing and mixing the components according to the formula, grinding the mixture into a sauce by using a colloid mill machine, and sterilizing and naturally cooling the product. The sour soup seasoning prepared from the specific formula adopted in the scheme is not added with a big amount of food additives, has multiple functions, beautiful color and unique taste, and is loved by the broad masses.

The invention relates to a processing method for dioscorea batatas beans, and belongs to the technical field of food processing. The processing method includes the steps of dioscorea batatas bean microwave treating, baking, mixing with vegetable protein syrup and frying. As microwave heating is adopted, on one hand, part of water in the dioscorea batatas beans can be rapidly and evenly removed, the crispness of a product can be improved, soft and floury mouthfeel can be avoided, and meanwhile rigidity can be reduced; on the other hand, the dioscorea batatas beans can further keep the complete form and are not wrinkled. If cooking is carried out only in the microwave mode, the flavor of the cooked dioscorea batatas beans is too light, and the astringent of the dioscorea batatas beans can not be effectively removed. The astringent of the dioscorea batatas beans can be removed in the mode that water microwave removing and baking are sequentially carried out, wherein the sequence can not be reversed, if the sequence is reversed, the dioscorea batatas beans will be wrinkled, rigidity will be improved, and crispness will be reduced; in this way, the dioscorea batatas beans have rich baking flavor; meanwhile, the crispness of the product can be improved, the rigidity of the product can be reduced, and the dioscorea batatas beans keep the complete form and are not wrinkled.