642results about How to "Golden color" patented technology

The present invention discloses a kind of potato crisps processed by microwave and its processing method. Said processing method includes the following steps: washing potato flakes, scalding said potato flakes in boiling edible salt water, cooling, draining, freezing, drying, adding palm oil and egg yolk powder, mixing them with potato flakes, uniformly stirring them, roasting them by using microwave and spraying flavouring material so as to obtain the invented product.

The invention relates to a production process of instant Chinese chestnut kernels and a product, which belong to the field of the deep processing of agricultural products. The production process comprises the following main technological processes: taking Chinese chestnuts with high water content, low reducing sugar, low starch and low fruit breaking rate as a raw material, processing instant Chinese chestnut kernels, sieving the raw material, classifying, removing outer peels, blanching, removing inner peels, quick-freezing, unfreezing, saccharifying, steaming, pasting, packaging and sterilizing. The instant Chinese chestnut kernels produced by the method have golden color, low fruit breaking rate and proper sweetness, are fragrant, glutinous and delicious and can be used as leisure foods for eating.

The invention discloses a bloating processing method for eel. The method is characterized in that: the method comprises the following steps: (1) seasoning and preservation: preparing a salt preserving liquid through edible salt and water, and placing the eel into the salt preserving liquid for seasoning and preservation after cleaning the eel raw material; (2) impregnation smoking: immersing the eel in a smoking liquid for smoking after cleaning the obtained eel through the step (1); (3) drying: drying the obtained eel through the step (2) in the air; (4) spray smoking: carrying out the spray smoking on the obtained eel through the step (3); and (5) cooling: cooling down the eel undergoing the spray smoking. The bloated eel has a good taste and a lower residual quantity of benzopyrene. In addition, the residual quantity of benzopyrene in the smoked eel is lower than 5mu g/k1g , which is lower than the allowable limit of benzopyrene in the smoked eel regulated by Chinese national standard GB7104-94 the Sanitary Standard for the Limited Quantity of Benzopyrene in Food. Therefore, the edibility safety of the smoked eel product is guaranteed.

The invention discloses a method for treating the rare earth chemical conversion on the surface of aluminium alloy. The method comprises a pretreatment procedure on the surface of the aluminium alloy, the preparation of rare earth chemical conversion treating liquid and the treatment of rare earth chemical conversion. The rare earth chemical conversion treating liquid consists of 10 to 30g/L cerium salt, 1 to 5g/L oxidant solution, 0 to 5x10<-2> mol/L film forming accelerant and 1 to 3g/L film forming surface morphology truing agent; the PH value of the treating liquid is 1 to 3; the cerium salt is selected form one or two of hydrous cerium chloride and hydrous cerous nitrate; the film forming accelerant is one or a plurality of transitional metal free ions; the film forming process is completed in 5 to 15 minutes. The method for treating a coating by conversion has high combining intensity with a substrate, good protective performance and simple structure; the coating contains no hexavalent chrome or trivalent chromium which is harmful to the environment and human body.

The present invention relates to wine brewing, and is the full fermentation process of making lichi wine. Liche material is produced into fermented lichi wine through sorting, washing, peeling, stoning, enzymolysis, squeezing, clarifying, filtering, fermentation with domesticated yeast, ageing, compounding, filtering and other brewing steps. The lichi wine has the special flavor of lichi and high quality.

The invention discloses a processing method of Moringa Oleifera leaf tea. The processing method sequentially includes steps of delicious picking, withering, fine manipulation of green tea leaves, removing water in the green tea leaves, rolling, drying, flavoring and warehousing. The Moringa Oleifera leaf tea made by adopting the technical scheme maintains dark green without green taste, and tea soup is golden yellow and rich in nutrition.

The invention discloses a novel black mushroom biscuit, which is prepared by kneading black mushroom and flour together. The novel black mushroom biscuit is characterized in that: every 926.35g of the biscuit contains the following ingredients: 160g of powdered sugar, 40g of vegetable oil, 0.25g of salt, 5g of monosodium glutamate, 125g of black mushroom powder, 500g of wheat flour, 3.5g of sodium bicarbonate, 2.5g of ammonium acid carbonate, 0.1g of antioxidant BHT, 35g of lard oil, 30g of eggs and 25g of milk powder. The black mushroom with relatively low calorie is taken as the raw material to prepare the biscuit, thus the calorie of the finished product of the biscuit is lowered, and the proportion of the nutrient content of the product is relatively enhanced; therefore, people can ingest nutrient substances while enjoying a delicious food, and the novel black mushroom biscuit brings health to the people.

The invention discloses a processing method for drying litchi pulp and longan pulp. The method comprises the following steps of: selecting litchi or longan fruits as a raw material, performing blanching and color protecting treatment on the shelled and denucleated pulp, drying the treated pulp by using hot air to obtain a semi-dry product, and performing microwave vacuum drying till the water content of the product is 10 to 15 percent. The product is golden, thick in flavor, sweet and sour and attractive in appearance; the nutritional components are kept well; and the quality of the product is obviously superior to that of the traditional dehydrated litchi pulp or longan pulp product. The processing method has the characteristics of health, environmental friendliness, short production period, low operating cost and high energy utilization rate, and is favorable for improving the market competitiveness of the dried litchi and longan products.

The patent provides a preparation method of bread freshwater lobster cake and relates to a food processing method, specifically which is bread cake making method with freshwater lobster as material, wherein the procedure for making break includes, conventional blank-making, quick freezing, enveloping slurry, enwrapping breadcrumb, pre-frying, pre-cooling, packaging and warehousing. Bread freshwater lobster cake made with the method of invention has following advantages including, golden yellow appearance, testing crisp and tender, special flavor, which can be eaten by simple frying, portable and suitable to people of all ages. The present invention provides a making method of bread freshwater lobster cake to accord with common dietary of east and west people, which increases variety of freshwater lobster production, thus contributes to expand domestic and foreign markets of freshwater lobster production.

The invention discloses a tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method. The tartary buckwheat leach liquor processing technology includes the procedures of tartary buckwheat obtaining, impurity removal, fine selection, cleaning, soaking, steaming, drying, frying, cooling, soaking and leach liquor combining. The tartary buckwheat flavor pecan processing technology includes the procedures of pecan obtaining, grading, cleaning, samming, opening, de-enzyming, taste adding (material liquid), taste oozing, drying, baking, cooling and packaging. Pecans obtained through the technology are bright in color, kernels are crisp, and a special flavor of tartary buckwheat is obtained. The pecans are pure and natural in fragrance, and physical properties in the tartary buckwheat are integrated in the pecans. The pecans have the functions of helping digestion and reducing blood fat, and leisure nut food which is natural, fragrant and beneficial to health and shows a whole new concept is provided for customers.

A processing method of Tujia dried bean curd belongs to the technical field of bean product processing, and comprises the technological steps of immersing, pulp refining, pulp filtering, pulp boiling, solidifying, shaping, squeezing, cutting, marinating, blow drying, seasoning, and packaging sterilizing. The method is in favor of the food nutrition balance because of the six-tank continuous boiling of the obtained soybean pulp, guarantees the dried bean curd raw material quality because of the filtration before and after the pulp boiling, can realize the golden color, crisp and tender mouthfeel, fresh, delicious taste, ready-to-eat, easy carrying and easy preservation by commonly utilizing the seasoning and quality guarantee of a Tujia perfume and the seasoning and color adjustment of a golden sauce, maintains the traditional fresh, fragrant, crisp and tender mouthfeel of Tujia dried bean curd, substantially improves the production efficiency and the product quality and solves the easy acetification and difficult preservation problems of dried bean curd by utilizing a modern technology, and is suitable for the popularization.

The invention belongs to the field of deep processing of agricultural products and discloses navel orange peel jam and a processing method thereof. The processing method comprises the following steps of: soaking navel orange peel into water for 1 to 2 days; draining; placing into saline solution and cooking for 10 to 20 minutes; draining; rinsing and draining; crushing into navel orange peel pulp; placing navel orange flesh into water at the temperature of 90 to 95 DEG C; blanching for 2 to 10 minutes; crushing into fruit pulp; mixing the navel orange peel pulp and the fruit pulp; adding citric acid; heating to 90 to 100 DEG C; preserving heat for 5 to 10 minutes; adding white granulated sugar and pectin; and boiling on a soft fire at the temperature of 80 to 90 DEG C for 30 to 40 minutes to obtain the navel orange peel jam. In the navel orange peel jam, the soluble solid matter content is more than or equal to 35 percent, the total sugar content is less than or equal to 65 percent, the total arsenic content is less than or equal to 0.5, the lead is less than or equal to 1.0 and the microbiological index accords with the national standard. In addition, the navel orange peel jam is golden yellow, sour and sweet and delicious, maintains fragrance of the navel orange peel and the mouthfeel of the fruit flesh, is uniform and exquisite and has high flowability.

A technology for preparing the sliced pork food includes such steps as choosing the lean pork, slicing, preserving, baking, stewing, roasting, brushing oil and vacuum packing. Its advantage is good color, fragrance and taste.

The invention relates to a flowerpot and a manufacturing method thereof, in particular to a degradable environmental-friendly flowerpot and a manufacturing method thereof. Components of the flowerpot comprise: plant fiber powder and a cementing compound, weight percentage of the plant fiber powder is 50 percent to 70 percent and that of the cementing compound is 30 percent to 50 percent; the plant fiber powder comprises rice hull powder, bamboo powder and soybean powder, and the weight percentage of the plant fiber powder is: 40 percent to 70 percent the rice hull powder, 10 percent to 40 percent the bamboo powder and 20 percent to 30 percent the soybean powder. Main processing technique is: mixing, dehydration, pressing, grinding and packaging. The environment-friendly flowerpot manufactured by the invention has the advantages of natural degradation, good stiffness, high strength and being uneasy to deform.

The invention discloses a cherry brandy and a preparation technique thereof, belonging to the technical field of processing of alcoholic beverages. The preparation technique comprises the following steps: crushing cherries used as main raw materials, regulating the components, carrying out inoculation fermentation, squeezing, distilling, aging, blending, bottling and the like to obtain the cherry brandy. The brandy prepared by the technique has the advantages of pure mouthfeel, good taste, strong fruit scent, golden color, transparent precipitate in brandy liquor, high sugar content, low alcohol content and wide applicability, and satisfies the market demand.

This invention relates to a production technology of waxberry aquavit including: selecting and cleaning fresh waxberries, squeezing the fruits to juice, controlling the temperature for biology ferment, rough distillation, fine distillation, storage and aged brewing, preparing it, filtering and freezing and filling them into bottles and checking.