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 method for culturing a mother spawn, a liquid spawn and a solid spawn of phlebopus portentosus. The method is characterized in that: raw materials such as potato, sucrose, glucose, agar, yeast extract, MgSO4, KH2PO4, rubber wood timber dust or other weed tree dust, grains and water are used to prepare culture media of the mother spawn, the liquid spawn and the solid spawn according to a certain proportion; and according to the culture method from the mother spawn, the liquid spawn to the solid spawn, the phlebopus portentosus mother spawn and liquid spawn are firstly cultured, and then the liquid spawn is inoculated on the solid spawn culture medium so as to culture the solid spawn. The culture mediums are particularly suitable for the culture of the phlebopus portentosus mother spawn, the liquid spawn and the solid spawn. The method can be used to carry out the rapid culture of the phlebopus portentosus spawns from the mother spawn, the liquid spawn to the solid spawn.

The present invention discloses a chromium-free treatment liquid for preparing corrosion resistant oxidation film at aluminium alloy surface as well as the processing and use method thereof, characterized in that said treatment fluid utilizes a cobalt (III) salt as a main salt and a hypermanganate and a nitrate as a composite oxidizing compound to prepare a composite Co-Mn oxidation film having favorable corrosion resistance performances at aluminium alloy surface. The formula for said treatment liquid is that each litre solution contains cobalt salt of 5 g / L(-1)-20 g / L(-1), kalii permangana of 1 g / L(-1)-4 g / L(-1), sodium nitrate of 1 g / L(-1)-4 g / L(-1), promotor (chlorides and fluorides) of 1 g / L(-1)-4 g / L(-1), sodium acetate of 20 g / L(-1)-50 g / L(-1) and wetting agents (sodium dodecylbenzene sulfonate, OP-10) of 0.5 g / L(-1)-1 g / L(-1). Saic processing and use method comprises (1)sanding the aluminium alloy until its surface is smooth and even; (2) pretreating the aluminium alloy surface; (3) performing a conversion processing by using the treatment fluid; (4) cleaning-up using water and atmospheric-drying naturally. Said treatment fluid in accordance with the present invention possesses the advantages of environmental protection due to its hexavalent chromium-free, fast film-forming speed, simple process, uniform rete, strong corrosion resistance, few environment pollution, and the like.

The invention discloses a processing method for a papaya fruitcake. The processing method comprises the following steps: (1) preparation of papaya pulp: pouring papaya into 3-5% of salt water, boiling, mashing and grinding; (2) gelatin melting: mixing 15-25% of cane sugar and 1-3% of edible gelatin, and dissolving by hot water; (3) blending and boiling: adding 15-25% of maltodextrin, 10-20% of coconut milk, 0.5-1.5% of citric acid, 0.1-0.5% of sodium citrate and the melted edible gelatin into the papaya pulp to bend, homogenize, boil and stew until the soluble solid reaches 70-80%; (4) forming and drying: placing the papaya pulp material boiled in the step (3) in a forming die to cool, preparing the formed fruitcake body, then alternating temperature, baking, drying and packaging, so that the papaya fruitcake is obtained. The processing method is simple and feasible, the prepared fruitcake is rich in nutrition, and soft and smooth in taste, has unique papaya fragrance and coconut milk fragrance, can be stored for a long time without particles on the papaya fruitcake, and sugar-flowing, and is suitable for people of all ages.

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 invention relates to a preparation method of carbon grilled squid slices, which comprises the steps such as preprocessing of raw materials, primary flavoring and pickling, tenderization, injection, secondary flavoring and pickling, carbon grilling, stripping and packaging. The preparation method has the advantages of reasonable procedures, simple preparation and easy realization of scale production; the nutrition and the gold color of squids are retained; the special carbon grilled smell of marine products and the fresh lotus leaf scent are obtained; the meat quality is tender, properly sweet and salty, and delicious; raspberry juice is added in the squid slices for effectively relieving the cardiovascular diseases such as angor pectoris and achieving the effects of tonifying liver and kidney; the raspberry juice is added in flavoring liquid, so that appetites are satisfied after squid products are ate by human bodies, and more nutrition beneficial to the human bodies is absorbed. The squid slices prepared by the invention method are suitable for wide crowds such as children with weak teeth or the aged, and have the advantages of low cost, rich nutrition and long preservation time.

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 invention provides a processing method of rose-shrimp meat pie. The processing method comprises the following steps: washing fresh water chestnuts, removing peels and pedicels, cutting into pieces and placing in a dish for later use; washing shrimp meat and pork, mincing, flavoring with cooking wine, refined salt, monosodium glutamate, shallot and ginger juice, adding water chestnut pieces and dry starch, stirring thoroughly, adding egg white and stirring thoroughly for later use; beating egg yolk, slowly pouring to an oiled cooker, steaming in a steamer until well-cooked, naturally cooling, and dicing; mincing ham for later use; squeezing minced meat to obtain meat balls, coating with diced yolk, pressing in pie shape, placing in a dish, placing minced ham in the middle part of each pie, steaming over moderate fire for about 5 to 7 minutes, and removing from the fire and ready for serving. The rose-shrimp meat pie has gold color, good appearance, tender, soft and crisp taste and rich nutrition; is easy to be absorbed and ingested; and is particularly suitable for the elderly and infants.

The invention discloses a preparation method of candied mangos. The preparation method comprises the following steps of: slicing, color protection, hardening, blanching, sugar infusion, drying and packaging. The preparation method of the candied mangos is simple, few food additives are needed, not only is the nutritive value of mangos realized, but also the color and the fruity flavor of the produced candied mangos can be guaranteed, and a novel way is developed for the further processing of the mangos. The invention also provides a candied mango prepared through using the preparation method.

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.

A method for preparing industrial fermentation pickled vegetable relates to a method for preparing fermentation pickled vegetable, solving the problems that pickled vegetable produced by the current large-scale factory is still prepared by traditional technique depending on natural fermentation and the cabbage in the fermentation jar can be easily damaged by other bacteria and be easily rotten and goes bad. The method comprises the following steps: 1, palletizing cabbages; 2, adding pickled vegetable fermentation engineering bacteria; 3, fully injecting brine to the fermentation jar; 4, carrying out fermentation to obtain the product of pickled vegetable. The method uses controllable industrial technique to ferment the pickled vegetable; the added components are known and controllable; thus, the method avoids the pollution of the cabbage by other bacteria, rot and metamorphism.

The invention discloses a processing method for fumigating ready-to-eat tilapia mossambica, comprising the following steps: killing live tilapia mossambica; sequentially cutting and extracting meat; removing skins; picking out tilapia mossambica bones; chopping and reshaping; washing; fumigating and pickling by fluctuation pressure; drying to dehydrate; immersing by oil; vacuum packaging; and then curing and sterilizing to obtain the ready-to-eat tilapia mossambica. The processing method for fumigating the ready-to-eat tilapia mossambica has the advantages that condiments and a smoke solutionare mixed and added to the tilapia mossambica meat, then the pickling and the fumigating are synchronously completed in a rotating sealing container by using a fluctuation pressure technology, the flavor of the ready-to-eat tilapia mossambica is improved due to added condiment oil, the curing and sterilizing steps are simultaneously carried out; the production process is simple, short in cycle, convenient to product automatically and easy to control; the ready-to-eat tilapia mossambica is ready-to-eat as soon as a bag is opened, is free of tilapia mossambica bones and has unique flavor.

the invention discloses a super fine sunflower seed oil in the edible oil manufacturing technological domain, which comprises the following steps: toasting; dewatering; hulling; rolling the model; evaporating the model; cooking the model; squeezing through large-size squeezer; removing phosphine wax; reserving; packing.

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.

The invention relates to a technique for deeply processing chestnuts, in particular to a technique for processing drunken chestnuts, which comprises the following steps: selecting materials: selecting the chestnuts which have even size and no worm-eaten and rotten; sunning: sunning the selected chestnuts under normal temperature for 48 hours; peeling: peeling the dried chestnuts to obtain the chestnut kernels; sterilizing: cleaning and sterilizing the chestnut kernels by aseptic steam; air drying: drying the chestnut kernels cleaned and sterilized by aseptic steam in breeze; liquor-saturating: putting the chestnut kernels in the container, soaking the kernels in the liquor with higher than 45 percent of alcohol concentration for 40 minutes and adding white sugar, honey, mature vinegar according to the mass ratio of 2:1:1 and keeping the kernel liquor-saturated for a week; sealed storage: storing the liquor-saturated kernels in a sealed manner for ten days; package: packing the kernels in separated bags in a vacuum condition after 10-day sealed storage. The invention puts forth a new path for deeply processing chestnuts; the chestnuts liquor-saturated by the technique of the invention has golden yellow in color and sweet in taste; the technique completely preserves the original contents of chestnuts and prolongs the shelf life.

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.

A stuffed short cake is prepared through proportionally mixing wheat flour, plant oil and water, kneading to obtain dough A, proportionally mixing wheat flour with plant oil, kneading to obtain dough B, overlaying dough A and B, rolling, cutting to become small blocks, stuffing, flattening and roasting at 250 deg.C.

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.

The invention provides potato staple food cake and a making method thereof. The potato staple food cake comprises, by weight, 20-50 parts of potato flour, 30-80 parts of high gluten flour, 80-240 parts of eggs, 0.1-1.5 parts of baking powder, 0.1-1.8 parts of edible slat; 80-135 parts of white sugar, 1-12 parts of milk powder, 3-10 parts of compound cake emulgator, 10-60 parts of edible oil, 5-35 parts of water, 10-40 parts of dried meat floss and 5-35 parts of watermelon seeds. According to the potato staple food cake, the potato four and whet flour are used cooperatively, compared with cake made of ordinary low-gluten wheat flour, the protein efficiency ratio can be improved, and the content of dietary fiber, vitamins and mineral substances is increased; because the potato flour contains natural phosphate groups, the water absorbing performance and the oil absorbing performance are good, after rehydration, rich natural fragrance is generated, and a smooth taste like bean paste is achieved; in this way, the staple food cake containing the potato flour has the light potato fragrance, compared with the cake made of the ordinary low-gluten wheat flour, the sensory quality is better, and the potato staple food cake is suitable for wide popularization.

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.

The invention relates to a food processing method, in particular to a preparation method of a sauce rubbed eggplant, aiming at providing a making method of the sauce rubbed eggplant and sufficiently showing the nutritional value and the deliciousness of the sauce rubbed eggplant. In a technical scheme adopted by the invention for achieving the aim, the preparation method of the sauce rubbed eggplant comprises the following steps of: (1) selecting materials: selecting tender eggplants; (2) removing stalks and husks: removing the eggplant stalks, and then rubbing the husks away; (3) stewing andcooling: placing the eggplants into a pot, closely covering, completely stewing by using fire, and taking out for complete cooling; (4) soaking: placing into sauce for soaking; (5) draining sauce: fishing out after the soaking, and draining the sauce; and (6) pickling: placing the eggplants into sweet sauce, and pickling for one month to obtain a finished product. The preparation method disclosedby the invention has the beneficial effects of sufficiently retaining the nutrient components and ensuring the golden color, the full sauce and the mellow mouthfeel of the sauce rubbed eggplant through the saucing processes of sauce soaking and sweet sauce pickling; in addition, a saucing process has the advantages of easiness for operation and cost saving property.

The invention discloses a method for preparing oil from high-quality rapeseeds with high content of oil under low-temperature and low-moisture conditions. The method comprises the following steps: selecting raw materials, cleaning and carefully choosing the raw materials, drying and conditioning at a low temperature, conditioning, peeling the rapeseeds, separating peels from kernels, conditioning at a low temperature, squeezing at a low temperature and carrying out pure physical filtration and fine filtration. High-quality natural high-grade and high-end oil is obtained from the high-quality rapeseeds with high content of oil under low-temperature and low-moisture pure physical process technical conditions, compared with commercially available leaching oil and hot-pressed oil, the rapeseed oil is natural, clear and transparent, has golden color and is rich in natural vitamin E and phytosterols; the content of protein in the cakes is increased and the biological activity of protein in rapeseed meals is ensured; the method has the advantages of low energy consumption, low cost and no pollutants.