92results about How to "Keep color" patented technology

The invention relates to the field of food, and in particular relates to a rose donkey-hide gelatin cake and a preparation method thereof. The rose donkey-hide gelatin cake is characterized in that the rose donkey-hide gelatin cake is prepared from the following raw materials in parts by weight: 8-25 parts of re-petal red rose fresh flowers, 5-15 parts of dry re-petal red roses, 10-35 parts of donkey-hide gelatin, 20-45 parts of black sesames, 10-35 parts of walnut kernels, 8-20 parts of crystal sugars, 28-100 parts of white granulated sugars and 10-30 parts of yellow wine. By the food, the rose petal in the product can be clearly seen, the color of the rose petals is reserved; the rose is organically combined with the donkey-hide gelatin, so that a new formulation of the rose and the donkey-hide gelatin is researched, and the donkey-hide gelatin drives the rose to develop so as to widen the domestic and foreign markets of Pingyin rose; and the food overcomes the defects of inconvenience in use of the rose and the donkey-hide gelatin, can be eaten after the package is opened, and is delicious and convenient to carry, transport and store, and solves the problems that the donkey-hide gelatin is difficultly boiled due to needs of being crashed and melted by heat, is inconvenient to orally take and is not good in taste.

The invention discloses a puffed mango and a preparation method thereof. The method comprises the following steps of putting the pulps of mango into a puffing tank; then carrying out variable-temperature and pressure-difference puffing on the pulps of mango; and the process of the variable-temperature and pressure-difference puffing comprises the following steps: 1) raising the temperature in thepuffing tank to 70-90 DEG C, raising the pressure in the puffing tank to a pressure 0.1-0.3 MPa higher than the atmospheric pressure outside the puffing tank, and keeping the temperature and the pressure, so that the surface temperature of a mango is consistent with the temperature in the puffing tank; 2) reducing the pressure in the puffing tank to a vacuum state, and reducing the temperature to60-80 DEG C under vacuum, then keeping the pressure and the temperature under vacuum, so that the moisture content of the pulps of mango is 3-5%; and 3) reducing the temperature in the puffing tank to 10-30 DEG C, and keeping the temperature 30-60 minutes under vacuum so as to obtain the puffed mango. The method is a new technique for processing vegetable slices; and by using the method disclosedby the invention, the nutrient compositions and flavors of raw materials can be kept furthest, no additive is used in the process of processing, and the defect that fried products contain a small amount of oils is avoided.

The invention relates to a method for quickly preserving eggs preserved in rice wine under a reduced pressure. The method is characterized in that: when raw eggs (duck eggs or hen eggs) are preserved in a preserving agent, the internal vacuum degree of a preserving container is kept between 0.05 MPa below zero and 0.1 MPa below zero. A method for keeping vacuum comprises the following steps of: (1) decompressing and vacuumizing the raw eggs, namely decompressing and vacuumizing the preserving container for accommodating the raw eggs for 2 to 5 minutes until the internal vacuum degree of the preserving container is between 0.05 MPa below zero and 0.1 MPa below zero; (2) sucking prepared preserving liquid; and (3) decompressing and vacuumizing once again, namely decompressing and vacuumizing the preserving container for 10 to 25 minutes until the internal vacuum degree of the preserving container is between 0.05 MPa below zero and 0.1 MPa below zero. During preservation of eggs preserved in rice wine, the preserving container is decompressed and vacuumized, the raw eggs are soaked under a vacuum condition, the permeation pressure of preserving liquid is raised under the vacuum condition, and a negative pressure can be quickly and uniformly transferred to each part of the entire preserving container without being limited by the shapes and sizes of the raw eggs, so that liquid permeation speed of the raw egg is increased, the preserving time of the raw eggs is shortened to 8 weeks, and the production period of eggs preserved in rice wine is shortened greatly.

The invention relates to pitaya crisp sheets and a preparation method thereof, and belongs to the technical field of foodstuff processing. The preparation method comprises: performing pre-drying on pitaya sheets to have a water content of 10-20% by employing a vacuum drying method, then putting pitaya sheets in a puffing tank to perform variable-temperature different-pressure puffing, specifically, stagnating at 70-90 DEG C for 5-10 min, then instantaneously reducing the pressure to a vacuum state to perform puffing, keeping the vacuum state at 60-80 DEG C for 1.5-3.5 h, and finally cooling to 40-50 DEG C and keeping for 15-45 min. According to the preparation method provided by the invention, no pigments and no additives are added during operation, so that the original color, the original flavor and the original nutrition of the fruit are relatively kept; the product is crisp in mouthfeel and good in quality; and the preparation method is simple in technological process, easy to operate and relatively low in energy consumption.

The invention discloses papaya crisp slices and a preparation method thereof. According to the method, the papaya crisp slices are produced by combining a microwave vacuum drying technology and a variable temperature and pressure difference puffing technology. The method comprises the following steps: drying papaya slices in a microwave vacuum manner under the conditions that the vacuum degree is 60kPa-100kPa and the microwave powder is 200W-800W until the water content is 20%-60%; and then putting the papaya slices into a puffing tank for variable temperature and pressure difference puffing, namely raising the temperature of the puffing tank to 60-120 DEG C under a normal pressure, stopping for 10min-30min, instantly reducing the pressure in the puffing tank to -0.01MPa, puffing 1-5 times in a vacuum state, cooling to 60-90 DEG C, keeping the vacuum state and the temperature until the water content of the papaya slices is 4%-5%, then cooling to 40-60 DEG and keeping the vacuum state for 15-45 minutes. The papaya crisp slices produced by the method keep the original color, flavor and nutrition of papayas, have a crispy mouth feel and can be directly used as a snack food and also be used as raw materials for making the papaya into powder. Meanwhile, the drying time is shortened to 3-6 hours by the method; compared with a traditional drying method, the method has the advantages that the efficiency is improved and the energy consumption is reduced obviously.

The invention discloses a processing method for an instant non-fried fungus, which comprises the following processing steps: (a) cleaning and shaping; (b) water-removing; (c) cooling; (d) seasoning; (e) dipping; (f) refrigerating; and (g) drying in vacuum. The invention can keep the flavor of the fresh edible fungus, reduce the loss of the nutrient composition during processing, and enable the processed products to have the advantages of convenient eating, safety and sanitation.

The invention relates to an image defogging system based on deep learning and an a priori constraint. The image defogging system comprises the steps of 1) performing visual observation comparison andmean square error statistics on image samples formed by a fog-free image and a synthetic atomized image, and proposing a new image defogging a priori constraint; 2) synthesizing an image sample set ofan HDF5 data format required for a training model by an atmospheric scattering model; 3) for the image defogging, taking the a priori constraint as the guidance, designing an end-to-end multi-scale deep convolutional network, and using the image sample set to optimize the training process of the model by combining with a multi-scale distance loss function; and 4) using the multi-scale deep convolutional network model obtained by the above training to realize the defogging operation of the real atomized image. The invention proposes a simple and effective a priori constraint, the visual contrast of the atomized image can be recovered through the multi-scale deep convolutional network model, the image texture is enhanced and the image defogging function is achieved.

The invention discloses a green tea-bitter gourd slices, and a preparation method and application thereof. The preparation method comprises the following steps of: pre-treating, debitterizing and hardening bitter gourds, and maintaining the bitter gourds green; crushing and sieving green tea, heating and digesting the green tea with deionized water, filtering the green tea, adding xylitol and high fructose syrup in filtrate, and adjusting the pH value of the filtrate to be 6-7, thus obtaining green tea soup; soaking the treated bitter gourd slices in the green tea soup to enable ingredients such as tea polyphenol, the xylitol and the high fructose syrup in the tea soup to permeate in the bitter gourd slices; and draining and drying the soaked bitter gourd slices which are fished out, thusobtaining the green tea-bitter gourd slices. The green tea-bitter gourd slices prepared by the preparation method disclosed by the invention are 0.2cm to 0.8 cm thick, brownish green, semi-ring-shaped, full in appearance, and free from crystals on the surface; the taste of the tea-bitter gourd slices is slightly bitter and then sweet, rich in tea aroma, and mild in bitter gourd flavour; and the total content of the tea polyphenol is 8840-11510 mg/kg. The green tea-bitter gourd slices are convenient to store, and can be eaten by chewing or drunk by being mixed with warm water or boiling water.

The invention discloses Chinese herb tea and a preparation method of the Chinese herb tea. The Chinese herb tea is mainly prepared from the following raw materials in parts by weight: 60-100 parts of white granulated sugar, 10-20 parts of grass jelly, 3-10 parts of freeze-dried grosvener siraitia, 1-6 parts of stachyose, 0.5-2 parts of plumeria rubra, 0.5-2 parts of common lophatherum herb, 0.5-2 parts of honeysuckle flower, 0.3-1 part of common self-heal fruit-spike, 0.3-1 part of lalang grass rhizome, 0.2-1 part of coix seed, 0.2-1 part of chrysanthemum, 0.1-0.5 part of microcos leaf and 0.1-0.5 part of indian buead. The preparation method comprises the steps of performing extraction, rough filtration, fine filtration, ultra-filtration, blending, canning and sterilization on the raw materials to prepare the Chinese herb tea. A product disclosed by the invention has the food therapy effects of clearing heat and reducing internal heat, and invigorating the spleen and eliminating dampness, and is faint scent in smell and sweet and refreshing in taste; especially, stachyose is added, and has very significant proliferation effects on effective microbial communities such as bifidobacterium and lactobacillus in the gastrointestinal tract of a human body, promotes the natural proliferation of bifidus factors, rapidly improves the gastrointestinal internal environments of the human body, and regulates the gastrointestinal microflora balancing functions.

The invention relates to a method for pickling low-salt healthy flavor pickled vegetables with an ultra-high pressure technology; through two times of ultra-high pressure treatment before and after pickling, the usage amount of table salt is reduced, the low-salt healthy pickled vegetables are prepared, the content of nitrite in the pickled vegetables is also reduced, colors of vegetables are preserved, the destruction of vitamin C in the vegetables is reduced, and the content of vitamin C in the pickled vegetables are increased; long-time preservation is achieved under a condition without addition of any preservative; the pickled vegetables not only having fragrant and sweet flavor but also having effects of clearing heat and detoxifying are provided by adding clove and liquorice.

The invention relates to the field of food raw material preparation and particularly relates to a purple potato powder which uses an organic purple potato as a main material and comprises with auxiliary materials, and a preparation method thereof. The preparation method is characterized by comprising the following steps of: selecting the high-quality organic purple potato, cleaning up the high-quality organic purple potato with clear water, and then removing the peel; cutting the peeled purple potato into purple potato chips or purple potato pieces; washing the purple potato chips or the purple potato pieces with clear water, putting into a container, adding in food additives, and soaking in water within 8-16 hours for color protection treatment; washing the purple potato chips or the purple potato pieces soaked in the step 3 with clear water, fishing out and putting in a boiler for boiling, fishing out and placing into a roast car for roasting; taking out the roasted and fully-dried purple potato chips or purple potato pieces, and putting into a grinder for grinding powder and sieving to obtain the potato powders; and placing the potato powders into a bottle and tightly packaging. The preparation method provided by the invention has a simple process and is convenient to operate, the prepared purple potato powders can well maintain the color of the purple potato, even more important, the nutrient content in the purple potato cannot be damaged in the process of powder milling.

The invention discloses a dried flower production method for aquatic flower plants. The dried flower production method comprises the following steps: a fresh flower is soaked in a first solution for 2-2.5h after treatment, then is soaked in a second solution for 2-2.5h, is soaked in a third solution for 2h, is soaked in a fourth solution for 2h, is soaked in a liquid paraffin solution for 2h, and then is taken out and dried to obtain a dried flower. An advanced liquid phase substitution method is adopted for drying, and a difficultly-volatile organic solvent is adopted to replace the supporting action of moisture in the flower and can ensure the shape of the flower; a color fixative is adopted to keep the color of the flower, the flower shape is kept to be unchanged, the petal has good texture and beautiful shape, can be preserved easily and has long preservation time, the method overcomes the disadvantages of long drying time, high cost, flower shape change, poor texture in traditional drying technology, and the nymphaea flower can be preserved for a long time under a condition that the natural and beautiful body of the nymphaea flower is kept.

The invention discloses garlic crisp chips and a processing method thereof. The method comprises the following steps: peeling and slicing garlic raw materials to obtain garlic slices; and sequentially performing pretreatment, pre-drying, sizing and after-drying to obtain the garlic crisp chips. Compared with the conventional process flow, the process flow of the method has the advantages that the drying time is greatly shortened; the production cost is reduced; and a garlic crisp chip product has a good market application prospect. Nutrient substances in the raw materials of the garlic crisp chips are well kept. The garlic crisp chip product looks good, smells goods, tastes good, and is crisp. Different flavors of products can be prepared according to market requirements.

The invention discloses a method for drying red dates. The method comprises the following step of performing medium short wave infrared drying on the red dates after ultrasonic preprocessing, wherein the ultrasonic preprocessing conditions are as follows: the ultrasonic frequency is 25-59 kHz, the ultrasonic time is 20-60 min, and the ultrasonic power is 300-450 W; the medium short wave infrared drying conditions are as follows: the wavelength is 1-4 microns, the infrared lamp power is 450-2,025 W, the temperature is 40-60 DEG C, and the time is 9-15 hours. According to the method, the red date drying time is effectively shortened, the loss of nutritional ingredients in the red dates in a drying process is reduced, the color and the flavor of the original fruit are maximally remained, and the red dates are clean and natural, safe and sanitary. The ultrasonic preprocessing step and the medium short wave infrared drying step are serially combined, so that the method is easy to operate, and beneficial to popularize and use.

The present invention discloses a manufacture technology of procambarus clarkii food. The manufacture technology comprises raw material selecting, grading, washing, cooking, cooling, water boiling, cooling, marinating and draining, or oil-frying. A flavor and a moisture are strictly controlled. An irradiation sterilization technology with a short treatment time replaces a traditional heat sterilization to kill microorganisms in procambarus clarkii. Due to an always used normal temperature during the sterilization process, the manufacture technology can effectively reduce effects on meat quality and solves problems that the traditional procambarus clarkii food is short in shelf life, cannot be eat instantly and is poor in mouthfeel.

The invention discloses a method of producing whole blueberry fruits in a medium short wave infrared drying method. The method of producing the whole blueberry fruits in the medium short wave infrared drying method comprises the following steps that medium short wave infrared drying is conducted on the whole blueberry fruits to be dried under the conditions that the wave length is 1-4 microns, the power is 24.75KW, the temperature is 80-90 DEG C, and the time is 66-165min, and the whole blueberry fruits are obtained. According to the method of producing the whole blueberry fruits in the medium short wave infrared drying method, no pigment or other addition agent or the like is added, colors and special flavour of the raw fruits are kept to the greatest extent, and the whole blueberry fruits are pure, natural, safe and sanitary. The whole blueberry fruits produced in the method can be directly used as novel, natural and pollution-free snack food.

The invention belongs to the technical field of food processing and provides a lily freeze-dried piece and a preparation process thereof. The lily freeze-dried piece mainly comprises the following steps: (1) pretreatment: including (a) blanching, (b) first-stage water cooling, (c) second-stage water cooling and (e) disc stacking; and (2) freeze drying: including (a) pre-freezing, (b) first-stage drying and (c) second-stage drying. The preparation process is scientific in design, the large-scale industrial production can be realized, the prepared lily freeze-dried piece can furthest preserve original shapes, nutrients and colors of lilies, has good reconstitution property and is convenient to eat, crispy in taste, instant and easy to store and transport.

The invention discloses a puffing Chinese chestnut whole fruit product and a production method thereof. The method comprises the following steps: steaming a Chinese chestnut raw material to a cooked state; and subjecting the raw material to variable temperature and pressure difference puffing in a puffing tank, so as to obtain the puffing Chinese chestnut whole fruit product. The variable temperature and pressure difference puffing comprises steps of: 1) keeping the cooked Chinese chestnut in the puffing tank at a temperature of 90-100 DEG C and a pressure of 0.1-0.3MPa for no more than 15 minutes; 2) reducing the system pressure to a vacuum state, at the same time cooling to 60-70 DEG C and maintaining for 115-120 min; and 3) cooling the system to 10-30 DEG C, maintaining for 30-60 min and breaking the vacuum. According to the method, no pigment or other additive is added in the processing process; the original color and flavor of the fruit are retained as much as possible; and the method is pure natural, safe and healthful.

The invention discloses mulberry nuts and a preparation method of the mulberry nuts. The preparation method comprises the steps of quickly freezing mulberry raw materials, then defreezing the mulberry raw materials, performing infrared drying to obtain mulberry semifinished products, then performing variable-temperature differential pressure puffing drying, and cooling products to room temperature to obtain the mulberry nuts. According to the method for producing the mulberry nuts by combining medium and short-wave infrared and a variable-temperature differential pressure puffing drying method, no pigments or other additives are added in an operating process; the products taste crispy; the color of the original fruit is retained to a large extent; the mulberry nuts have mellow mulberry flavor.

The invention relates to a herbal tea for tonifying kidney which is prepared from the following components (by weight portion): tea 450-550 parts, pseudostellaria root 5-15 parts, Hippocampus japonicus 5-15 parts, morinda root 10-30 parts, broomrape 10-30 parts, flatstem milkvetch seed 10-30 parts, raspberry 10-30 parts.

The invention discloses a preparation method for strawberry jam. The preparation method comprises the following preparation steps: fresh strawberry picking, muddy sand washing away, calyx and carpopodium removal, softening, concentration, continuous concentration, bottling, gas exhaust and sealing, sterilization, cooling and finished product obtaining, and specifically comprises the following steps: putting strawberries into a pot, and adding syrup after the strawberries is softened at the temperature of 70-85 DEG C for 30-40 minutes; heating to the temperature of over 90 DEG C for concentration, adding sodium alginate glue when the strawberries are paste, and performing full stirring; continuously concentrating for 15-20 minutes, and adding sodium benzoate liquid. According to the preparation method for the strawberry paste, sodium alginate glue and sodium benzoate liquid are used for replacing a viscosifier of a jam body, so that the cost is low, the quality and the flavor of a product can be improved, and the market competitiveness of the product is enhanced; furthermore, the original color, the fragrance and the taste of the strawberries are retained, the nutrition loss is low, and the strawberry jam is easily stored and transported.

The present invention discloses a pickled pepper chicken claw and a preparation method thereof. The pickled pepper chicken claw comprises chicken claws and auxiliary materials, wherein the chicken claws have characteristics of same size, white color and no black spot, and the auxiliary materials comprise pickled pepper, zanthoxylum bungeanum maxim, fresh ginger, garlic, illicium verum, salt, sugar, chicken essence seasoning and Baijiu. According to the present invention, the raw material selection and the hyperpressure sterilization method with characteristics of normal temperature treatment and short treatment time are used so as to effectively reduce the collagen loss and well retain the original nutrients, the original color, the original texture, the original flavor and other qualities of the pickled pepper chicken claw; and the pH value of the produced pickled pepper chicken claw of the present invention is 5.0-6.0, the nitrite content is less than or equal to 10 mg/kg, the key technical indicators are higher than the indicators of the heat sterilization products, and the microbial indicators meet the requirements of the GB2726-2005 cooked meat hygiene standard.

The invention provides a preparation method of multi-layer transparent wood, the prepared transparent wood and application of the transparent wood. The multi-layer transparent wood is obtained after different sheet wood is dried, part of lignin is removed, and assemblies of different layers are polymerized through a polymer mixed solution. According to the transparent wood prepared from the wood of different tree species, the light transmittance is improved, most of the texture and color of the wood can be reserved, the mechanical property is excellent, deformation is avoided, the strength ishigh, the breadth is large, light transmittance and transparency of thick plates can be achieved, and the characteristics of attractiveness, solid wood texture, mechanical strength and the like of thewood are reserved.