54results about How to "Light green color" patented technology

The invention discloses processing technology for quickly freezing and refreshing toon, which comprises the processes such as blanching, cooling, shaping by quick freezing, constant-temperature cold storage and the like. The processing technology comprises the following steps: treating an entire toon stem; performing processing and color protecting treatments on the toon stem through the blanching and cooling processes before the quick freezing process, wherein no additive with chemical compositions is used; bagging the processed toon and quickly freezing the bagged toon, wherein little water or fragrance is volatilized; and shaping the bagged toon by quick freezing and storing the shaped toon under an environment with a small temperature difference. The toon can keep original shape and nutrient compositions and has crisp mouthfeel and green color and a quality guarantee period of more than two years. The processing technology is used for quickly freezing and refreshing fresh and tender toon stems.

The invention particularly relates to a method for preparing collard berry yoghurt and a product thereof, which solves the problems of single nutrition and poor mouth feel of the prior yoghurt and lutein functional product. In the method, collard, pineapple and raw milk are taken as main raw materials and the method comprises the following steps: preparing a fermenting agent, collard powder and pineapple berry, then mixing the collard powder, the pineapple berry and the raw milk, fermenting and curing after cold storage so as to obtain the product, wherein the collard powder is added in the preparation process of the fermenting agent. The invention has the advantages that the nutrition and the functions of collard, pineapple particles and yoghurt are effectively compounded, the colour of the collard berry yoghurt is light green and natural, the collard berry yoghurt has a favorable tissue state, has compact and smooth quality, moderate viscosity, sweet and sour taste and aromatic flavour and is soft and smooth, and the product is a purely natural product, is rich in the effective components of lutein, Vc, lactic acid and the like and does not contain any preservative.

The invention discloses a production method for low-temperature fried kelp crisp chips. The problems that existing dried and salted kelp products are inconvenient to eat and poor in taste are mainly solved. The production method includes the steps that dry kelp raw materials are cleaned after being soaked in fresh water, silt and attachments are removed, and the dry kelp raw materials are cut into pieces; the kelp pieces are soaked in sugar, dewatered, quickly frozen and then subjected to low-temperature vacuum frying, seaweed flavor powder and baked agar powder are added for flavoring, and the finished low-temperature fried kelp crisp chips are obtained after packaging is completed. The production method is simple in process, reasonable in step and convenient to operate. The low-temperature fried kelp crisp chips produced through the method are high in nutritive value, stable in quality, crisp in taste, spicy in flavor and convenient to carry and eat.

Compared to the existing traditional Zheng'an white tea processing method, the Zheng'an white tea processing method of the present invention greatly reduces processing time, improves production efficiency and reduces processing costs of the Zheng'an white tea. At the same time, the processed finished product of the Zheng'an white tea has a tight and thin tea appearance, straight tea sticks, a fresh green color, a delicious and lasting fragrant and a fresh and mellow taste, and also improves the economic benefits of the product. Although different machines in each step separately play a good role in the tea processing, the combined machines of the processing method obtain the finished product of the Zheng'an white tea with a better performance in color, smell, taste and shape better, shorten the processing time, reduce costs and manpower, and have a significant beneficial effect.

The invention discloses a method for improving the dissolution rate of effective components of Dai medicine kidney tea. The method comprises the following steps: (1) selecting leaves or young stems of kidney tea as raw materials, carrying out deactivation of enzymes for the first time, then spreading the kidney tea after deactivation of enzyme in a ventilated shade for airing, and carrying out deactivation of enzymes for the second time on the aired kidney tea; (2) cooling the kidney tea after deactivation of enzymes to room temperature, carrying out pile fermentation, kneading and twisting the kidney tea after pile fermentation for the first time, quickly and uniformly dissolving the kneaded and twisted kidney tea, and spreading the kidney tea in the shade for airing; (3) carrying out deactivation of enzymes for the third time on the dissolved kidney tea, uniformly spreading and thinning the kidney tea after deactivation of enzymes, airing the kidney tea in the shade, and kneading and twisting the aired kidney tea for the second time until the kidney tea fuzz content is high; and (4) kneading and twisting the kidney tea into balls or kneading and twisting the kidney tea into strips along veins, stir-frying the kidney tea in a pot, gradually increasing the temperature for heating and baking the kidney tea, then cooling the kidney tea to room temperature, and taking the kidney tea out of the pot. The method disclosed by the invention is simple in process and convenient to operate; the taste of the processed kidney tea is improved; and furthermore, the dissolution rate of the effective components of the kidney tea soaking in water is improved.

The invention discloses a method for planting cucumbers. The method is characterized by comprising steps of selecting soil and preparing lands, to be more specific, selecting the water and fertilizerretention slightly cohesive sandy soil with abundant organic matters and excellent drainage and irrigation, and preparing the deep-furrow high-ridge lands in south-north trend; sowing seeds and growing seedlings, to be more specific, selecting the high-quality seeds and growing the seedlings by the aid of nutrient blocks; planting the seedlings with soil to fields so as to prevent root injury, andthoroughly spraying water with bacterium nutrient solution on the planted seedlings; carrying out fertilizer and water management and ridging, to be more specific, heavily applying base fertilizers,frequently and slightly applying additional fertilizers and controlling moisture in cucumber gardens; carrying out stand erecting, vine guiding and pruning; harvesting the first cucumbers early. Plants can be uniformly distributed by means of stand erecting, vine guiding and pruning, the reasonable natural lighting locations can be kept, the optimal leaf coefficients can be maintained, the photosynthetic efficiency can be improved, accordingly, the growth vigor can be strengthened, and the cucumber bearing periods can be prolonged. The first cucumbers are harvested early, so that influence ongrowth of the follow-up cucumbers can be prevented, interference on the growth of the plants can be prevented, and abnormal cucumbers and premature senescence of the plants can be prevented. The method has the advantages that the method is reasonable and is easy to operate, and good growth effects can be realized.

The invention discloses an organic cucumber soilless planting method, and belongs to the facility agriculture cultivation field; the method comprises the following steps: preparing non-transgenic cucumber seeds with no chemical treatment for disinfection, and using straw fermentation decomposed organic fertilizer for matrix cultivation and leachate irrigation in the whole process; using cycle fertilizer application and recovering liquid fertilizer at property time according to cucumber different management phase cultivation modes. The invention also provides a vegetable plantation organic matrix and organic liquid fertilizer, and a preparation method thereof, wherein the method comprises the following steps: using straw, chicken manure, soybean meal, plant ash, biogas slurry and mineral fertilizer as raw materials, and properly adding said materials at proper times; using symbiosis bacterium characteristics to make early stage fermentation, anaphase decomposition and continuous fermentation; continuously extracting and supplementing leachate, and collecting so as to obtain the organic liquid fertilizer; the liquid fertilizer is comprehensive in nutrition, balance in fertilizer efficiency, so plants can conveniently absorb the nutrition, thus improving cucumber quality, enhancing cucumber planting benefits, enhancing cucumber disease resistance and anti-insect pest ability, realizing high yield and fine quality, and providing high economical values.

The invention discloses a celery steamed bun capable of reducing blood fat and a making method of the celery steamed bun. The celery steamed bun comprises the following raw materials in parts by weight: 85-95 parts of flour, 10-15 parts of green bean powder, 6-10 parts of fresh celery, 2-5 parts of honey, 3-6 parts of radix puerariae powder, 2-4 parts of coptis chinensis, 3-5 parts of radix angelicae, 2-5 parts of eucommia ulmoides, 1-3 parts of semen cassiae and the balance of water. According to the celery steamed bun capable of reducing the blood fat and the making method of the celery steamed bun, as the squeezed celery juice and the green bean powder are used for making the steamed bun, the steamed bun has the effects of clearing stomach heat, promoting blood circulation, strengthening teeth, moistening throat, improving eyesight and restoring consciousness; as the leach liquid formed by decocting the filter liquid of the radix puerariae powder, coptis chinensis, radix angelicae, eucommia ulmoides and semen cassiae is used for kneading the dough, the steamed bun further has the effects of nourishing the stomach, protecting the kidney and reducing the blood pressure and the blood fat, the steamed bun which is shallow green in color, fragrant and tasty in flavor and rich and coordinated in nutrients is made, the nutritive value of the steamed bun is increased, and the steamed bun can prevent and improve hypertension, hyperglycemia and hyperlipemia after being eaten for a long time and is suitable for all kinds of people to eat.

The invention discloses pine nut spirulina health drink and a preparation method thereof. The preparation method comprises three steps of: carrying out pulping and water-extracting on pine nuts, carrying out spirulina enzymolysis and carrying out compound synthesis. A formulation of the pine nut spirulina health drink comprises 10kg of pine nut, 1kg of spirulina, 60kg of white granulated sugar, 1kg of cellulose-Na, 1.5kg of citric acid, 10g of ethyl maltol, 1kg of beta-cyclodextrine, 2kg of honey and 1000L of purified water. According to the invention, the pine nut and the spirulina are subjected to digestion and enzymolysis, mixed in proportions and homogenized, so that the effective ingredients of the pine nut and the spirulina are fully complemented, thus the pine nut spirulina health drink can not only quench thirst but also achieve the purposes of medicinal and edible health functions, is light green in color and uniform, clear in forms, semitransparent without deposits, sour and sweet in taste, has slightly spirulina aroma and does not delaminate after a long period of standing, and people feel comfortable when drinking the pine nut spirulina health drink.

The invention mainly relates to the technical field of beverage processing, and discloses a corn liquor preparation method, which comprises the following steps of germination of corns, preparation ofcorn bran and corn leaves, material mixing, saccharification, lactic acid fermentation, yeast fermentation and centrifugation. The corn liquor preparation method is simple and is convenient to operate. By adopting the corn liquor preparation method, obtained corn liquor is light green in color and lustre, rich in flavor, mellow in taste and rich in nutrition, and is capable of promoting blood circulation, protecting heart and cerebral vessels, expelling toxin, maintaining facial beauty, resisting oxidation, resisting ageing, and resisting and inhibiting the cancer; by adding a sodium selenitesolution in the corns, germination is promoted, so that inorganic selenium is changed into organic selenium, rich low molecular nutritional components can be produced at the same time, absorption is promoted, and the flavor of the corn liquor is improved; and by adding the fermented corn bran and corn leaves, the nutritional components and the flavor of the corns are increased, the health care function is strengthened, the wastes are turned into wealth, and the economic income of corn planting is increased.

The present invention relates to the field of pickled vegetables, in particular to a fresh pteridium aquilinum saline method. The fresh pteridium aquilinum saline method contains the following steps: multiple weighing pteridium aquilinum and putting the weighted pteridium aquilinum into a saline pool in different times with each weighing as one layer, evenly spreading 12-18% salt in weight of each fresh pteridium aquilinum layer, then spraying salt or fresh water on the upper part of each layer with 3-6 kg per two square meters, repeating the above steps until reaching the upper part of the pool, placing pressure plate for 5 days; conducting the second salinization, repeating step 1-3 and placing for 40-45 days, and thereby obtaining the finished products. After treating the fresh pteridium aquilinum using the saline method, the pteridium aquilinum has a tender green and natural color, a delicious taste, a crisp and tender meat quality with good effect and no aging. Besides, as long as operated in the method, the raw materials can still maintain a good processing suitability after preservation for six months.

The invention belongs to the technical field of feed processing, and particularly relates to a rabbit granulated feed and a preparation method and application thereof. The rabbit granulated feed comprises the following raw material components in mass percent: 30-34 percent of tawny fig twigs, fruits and leaf meal, 10-12 percent of sweet potato rattan flour, 16-20 percent of corn flour, 16-20.5 percent of wheat bran, 16.5-18.5 percent of bean pulp, 2-3 percent of bone meal, and 1.5-2.5 percent of salt. The preparation method of the rabbit granulated feed comprises the following steps of (1) mixing the raw materials; (2) preparing granules. According to the rabbit granulated feed, the granules are smooth and solid without being dried, rabbits can eat the feed conveniently, the feed waste is reduced, the nutrition is balanced, the meat rabbits can grow fast, the meat quality is delicious with pure wild flavor and without odor, the production technology equipment is simple, the operation is simple and convenient, the cost is low, the raw materials are easy to get, and favorable social benefit and economic benefit are realized.

The invention discloses an instant mint-flavor noodle piece and a preparation method thereof. The noodle piece is made from the following raw materials in parts by weight: 500 parts of wheat meal, 50-80 parts of fresh mint leaves, 60-80 parts of white sugar, 1.5-2.5 parts of salt and 4-9 parts of honey. The preparation method comprises the following steps: 1, juicing and filtering the fresh mint leaves, 2, baking pumpkin seed kernels till being completely cooked, and crushing to the size of rice grains, 3, uniformly mixing and stirring the raw materials to obtain dough, and subsequently pressing and machining into small leaf-shaped noodle pieces, 4, preparing iced seasoning water with the quality white sugar and the salt, 5, boiling the leaf-shaped noodle pieces to be completely cooked, subsequently putting into the iced seasoning water to be cooled, thoroughly cooling down, draining the water, subsequently soaking in the honey, baking in a high-vacuum oven to be faint yellow at 80-100 DEG C, so as to obtain the mint noodle piece which is fragrant and crispy. The mint flavor noodle piece has the advantages of being nutrient, health-care, instant and convenient.