96results about How to "Nice color" patented technology

The invention discloses a spicy bean curd snack food, which is prepared from the following raw materials in parts by weight: 30,000 parts of bean curd, and spicy accessories including 500-700 parts of red oil, 80-120 parts of chilli powder, 30 parts of beef essential oil, 80-120 parts of cumin powder, 100 parts of thirteen spices, 30 parts of sesame oil essence and 30,000 parts of brine. The preparation method comprises the following steps: selecting the raw materials; pulping; boiling; curdling; shaping; baking; marinating; stirring; packaging; sterilizing; cleaning; airing; and warehousing. The invention aims at providing the spicy bean curd snack food which is spicy, good in taste, high in nutritive value and long in storage time.

The invention discloses folium artemisiae argyi glutinous rice cake and a preparation method thereof, relating to the technical field of food processing. The folium artemisiae argyi glutinous rice cake comprise 1 part of folium artemisiae argyi, 4 parts of glutinous rice flour, 2 parts of rice flour, 1 part of stuffing and 0.05 part of fennel powder. The folium artemisiae argyi is tender folium artemisiae argyi which is picked in early April; the stuffing is a mixture of ground peanuts and sesames and white sugar. The preparation method of the folium artemisiae argyi glutinous rice cake comprises the following steps: cleaning the folium artemisiae argyi; cooking the cleaned folium artemisiae argyi; soaking the cooked folium artemisiae argyi; mincing and mashing the soaked folium artemisiae argyi; frying the folium artemisiae argyi; kneading the glutinous rice flour, the folium artemisiae argyi, the rice flour, the fennel powder and a small amount of white sugar to a paste blank; adding the stuffing into the blank to prepare crude glutinous rice cake; and putting crude glutinous rice cake into a steaming pot and steaming. The invention can provide people with the folium artemisiae argyi glutinous rice cake which has sweet scent assailing the nostrils and is glutinous and tasty and satisfactory in luster.

The present invention relates to a mixer and, more specifically, to a mixer that can create a vacuum in a vessel when processing foods of various sizes that are contained and cooked in the vessel, thereby preventing oxidation when cooking the food materials, protecting nutrients better, making the colors of the foods look good, and obtaining thicker and softer cooked food. The mixer, according to the present invention, comprises: a main body part having a rotary motor embedded therein; a vessel that is detachably installed on the main body part and includes a blade therein, which operates in conjunction with the rotary motor; a vessel lid that has an exhaust nozzle part and covers the vessel, wherein the exhaust nozzle part has a through-hole that is formed therein to communicate with the interior of the vessel; a stand part extending upward from one side of the main body part; a connection body part that is installed on the stand part and has a connection nozzle part that is air-tightly connected with the exhaust nozzle part; and a vacuum pump connected with the connection nozzle part, wherein the connection body part is capable of moving upward and downward.

The invention relates to a method for preparing a dried full-fish slice from fish bone, minced fish flesh, fish skin, fish fins, fish scales and the like which are leftovers and are not sufficiently used in conventional aquatic product processing. The method comprises the following steps: putting pre-processed fish bone, minced fish flesh, fish skin, fish fins, fish scales, suet, etc. into a mincing machine; carrying out bare blending, salt blending and seasoning blending so as to prepare full-fish suet mixed full-fish glue; and then successively carrying out spreading, drying, baking, slicing, inner packing, disinfection and outer packing so as to prepare the dried full-fish slice. The dried full-fish slice is leisure food developed on the basis of excavation, reorganization and learning of the ancient dish Yuyangxian; preparation steps for the dried full-fish slice are simple and reasonable; the prepared dried full-fish slice inherits nutritional, body-building and nourishing effects of both fish and suet, eliminates a fishy smell and a muttony smell, has delicious taste, is rich in calcium and collagen and has dietotherapic health care effects like calcium supplement, beauty treatment, blood nourishing and activation, kidney tonification, essence securing, liver nourishing, blood vessel softening, blood fat reduction, brain tonification and aging delaying.

The invention relates to the technical field of doors and windows, in particular to a security door surfaced with veneer and inlaid with a decorative plate and the manufacturing technique of the security door. The security door comprises a door face, the decorative plate is embedded in a groove, the portions, except the groove, of the surface of the security door is glued with the veneer through a glue layer, and the surface of the veneer is coated with a paint layer. The manufacturing technique of the security door comprises the steps that 1, materials are selected; 2, the door face of the security door is manufactured; 3, the groove is formed; 4, the door face of the security door is coated or sprayed with glue in the proportion of 40-200g/m<2>; 5, the veneer and the door face are combined, so that the door face, surfaced with the veneer, of the security door is obtained; 6, the surface of the door face, surfaced with the veneer, of the security door is polished, repaired, embellished and painted; 7, the decorative plate is embedded in the groove in the door face, surfaced with the veneer, of the security door. Compared with the prior art, the security door surfaced with the veneer and inlaid with the decorative plate and the manufacturing technique of the security door have the advantages that the fire preventing capacity and the vandal resistance which are the same as those of a traditional security door can be reserved by making a door sheet with different materials, the manufacturing technique is simple, and manufacturing cost is reduced; meanwhile, production efficiency is improved, and the competitiveness of the security door is high.

The invention provides a modified soft ice cream machine which mainly comprises, a housing, a compressor, a condensing apparatus, an agitating motor, a storing box, a stirrer and a gear shift housing.

The invention relates to probiotic freeze-drying blocks, a making method of the freeze-drying block, ready-to-eat fruit grain oatmeal based on the freeze-drying blocks and a making method of the oatmeal. The probiotic freeze-drying blocks are made through the following steps of mixing white granulated sugar with maltodextrin and pextin to obtain a mixture, and adding while stirring the mixture toa sugar melting and pectin melting pot loaded with hot water, and conducting stirring until a dissolved state is obtained so as to obtain mixed liquid; performing homogenization on the mixed liquid; adding fruit and vegetable condensed juice of which the mass concentration is diluted to 20-30% into the homogenized mixed liquid, then under room temperature, adding probiotic powder, performing uniform stirring to obtain a new mixture, transferring the new mixture to a mould, performing freezing, and performing freeze drying in a vacuum freeze drier so as to obtain the probiotic freeze-drying blocks. The made ready-to-eat fruit grain oatmeal based on the freeze-drying blocks and containing active probiotics can provide balanced nutrients and active probiotics, and is beautiful in color, and the entire products have favorable color, flavor and stability.

The invention provides a biological striking root fertilizer for rice. The prior striking root fertilizer for rice mainly applies ammonium sulfate or urea or other quick-acting nitrogen fertilizer coordinated with other phosphorus, potassium and medium-trace elements, and is easy to cause too high nitrogen content of rice leaves, vain growth, lodging and diseases in middle and later periods if the striking root fertilizer is inappropriate in application rate. The long-term excessive topdressing of inorganic striking root fertilizer can also cause soil hardening and environmental pollution. The biological striking root fertilizer comprises inorganic ammoniacal nitrogen fertilizers, biological products, organic substances and binder, and is characterized in that the weight portion of the inorganic ammoniacal nitrogen fertilizers is 33 to 87; the weight portion of the biological products is 0.0015 to 4; the weight portion of the organic substances is 1.25 to 47; and the weight portion of the binder is 2.9 to 26.5. The biological striking root fertilizer is used as a striking root fertilizer in chemical fertilizers.

The invention relates to a making method of a golden yellow preserved duck egg. The making method comprises the following steps: (1) taking peppers, dried ginger slices and water, boiling to prepare an aqueous solution; (2)taking herbaceous plants including astragalus, lanceolata, osmanthus frangrans, aniseed, cinnamon, kaempferiae, fennel, tangerine peels, jambolan, myrcia and tea dusts, stoving, grinding, and sieving; (3) adding the boiled aqueous solution into the ground and sieved herbaceous plants, then adding lime, sodium carbonate and edible salts, and modulating to form a sticky substance; (4) wrapping a cleaned fresh duck egg by the sticky substance, and then uniformly wrapping the outer layer of the duck egg by sawdust which is prepared in advance; and (5) preserving the duck egg wrapped in the fourth step for 20-25 days under the temperature of 25-30 DEG C, and carrying out natural withering to obtain the preserved duck egg. The preserved duck egg prepared by the method is pleasant in color, is a golden yellow transparent preserved duck egg, is unleaded, is low in alkaline and salt content, is harmless to a human body, is delicious and can be used for improving the appetite of an eater.

The invention discloses a processing method of strawberry. The processing method comprises the following steps: (1) selecting strawberries; (2) cleaning the strawberries by running water, cleaning the strawberries by salt solution and ginger juice in a ultrasonic wave cleaner with a filter screen, further cleaning the strawberries by ozonated water, then spreading the strawberries and airing; (3) cutting the strawberries half-half by a knife and placing the cut strawberries on a layered frame net; (4) sending the whole frame of placed strawberries into a dehydrating and drying room, dehydrating and drying by hot air circulation, wherein the temperature is kept at 40-45 DEG C and the time for dehydrating and drying is 4-6 hours, until water content in the strawberries is lower than 7%; (5) sorting the dehydrated and dried strawberries for packaging or bottling, then sealing. According to the processing method, water in strawberry is dried by hot air generated by dry hot air circulation at 40-45 DEG C, so that complex technological processes are omitted and energy consumption is reduced; moreover, the processing method keeps original nutrition, color and flavor of the strawberry to the maximum, so that the product is healthy and safe.

The invention relates to a tangerine moon cake and a manufacturing method thereof. The stuffing of the tangerine moon cake comprises the following components in parts by weight: 10-15 parts of tangerine, 15-25 parts of wax gourd, 5-10 parts of edible oil, 15-20 parts of sugar, 15-25 parts of barley flour, and 10-15 parts of egg white. The raw materials are stirred, shaped, pre-heated and baked to prepare the tangerine moon cake which is better in mouthfeel, not easy to get inflamed, nutritious and delicious, wherein the pre-heating temperature is 150-190 DEG C, and the pre-heating time is 35-45 minutes. The surface of the prepared moon cake is crisp and more chewy, and the mouthfeel of the moon cake is greatly improved.

The invention discloses an edible mushroom seasoning. The edible mushroom seasoning is prepared from the following raw materials in parts by weight: 2-4 parts of edible fungus, 0.5-1.5 parts of shitake, 3-6 parts of oyster mushroom, 2-6 parts of mongolia mushroom, 0.5-2 parts of pleurotus eryngii, 0.1-0.5 part of hericium erinaceus, 1-5 parts of hypsizygus marmoreus, 15-20 parts of bones of beasts and birds, 0.1-0.3 part of wolfberry fruits, 0.5-1 part of red date, 0.1-0.6 part of refined salt, 0.5-1 part of bruised ginger, 1.5-2.6 parts of minced scallion, 0.4-0.8 part of garlic, 0.5-2 parts of wild pepper powder, 0.2-0.8 part of sesame, 1-3 parts of dry chili, 0.1-0.2 part of pepper powder, 0.4-0.7 part of cooking wine, 1-3 parts of aniseeds, 0.1-0.3 part of thick broad-bean sauce and 8-13 parts of vegetable oil. The invention further discloses a preparation method of the edible mushroom seasoning. By utilizing multiple edible mushrooms, the edible mushroom seasoning is good in color, strong and rich in taste, long in aftertaste, strong in flavor, high in nutrition value and suitable for being eaten by children, women and aged people.

The invention relates to the technical field of fertilizer, and concretely relates to a high-concentration biological fertilizer. The high-concentration biological fertilizer comprises the following components by weight part: 35-45 parts of avermectin mixed liquor], 15-25 parts of organic matter, 3-5 parts of ammonium sulfate, 0.3-0.5 parts of white copperas zinc sulfate, 1-3 parts of potassium sulfate, 3-5 parts of ferrous sulphate, 7-9 parts of borax, 4-6 parts of ammonium molybdate, 0.3-0.5 parts of rooting agent, 6-9 parts of peanut cake and 3-5 parts of humic acid. The high-concentration biological fertilizer is suitable for various vegetables and fruits, after being used, the crops enables precocity and good color, frequency of insecticide spray for crops is reduced, output and sweet degree of fruits is increased, and cost is reduced. The biological fertilizer can effectively inhibit growth of root nematodes, has special efficacy on trialeurodes vaporariorum, and is capable of obviously increasing effectiveness of micro growth fertilizer, so that the biological fertilizer has important meaning.

The invention provides a vermicelli production method, and relates to a method for producing vermicelli by using a vegetable juice, Chinese wolfberry and sweet potato powder as raw materials. The method comprises: (1) washing spinach and Chinese wolfberry, placing into a juicer, breaking, and filtering to obtain a mixed liquid; (2) adding 75-85% of sweet potato powder and 25-15% of the mixed liquid to a dough making machine, and stirring to prepare dough; 3) preparing long-strip vermicelli from the dough; and 4) placing the vermicelli into a steam pot, steaming, taking out, placing into cold water, cooling, and drying in the sun. According to the present invention, the vermicelli produced by using the method has advantages of beautiful color, good taste, and high nutritional value.

The present invention belongs to the field of food and in particular relates to seasoning materials for steamed fish and a preparation method thereof. The seasoning materials for the steamed fish consist of vegetable oil, small red chili granules, garlic granules, soy sauce for steamed fish, salt, white sugar, pickled ginger granules, chicken essence, chicken powder, sesame oil, pepper powder, cooking wine, potassium sorbate, pickled small red chili water, monosodium glutamate, I+G, a scallop essence and citric acids. The seasoning materials for the steamed fish rely on the unique formula and improve color, fragrance and taste, so that the prepared dish is attractive in aroma, delicious in taste, good-looking in color and deeply loved by consumers. Besides, in the cooking, the seasoning materials for the steamed fish are free of various seasoning material temporarily preparing and stir-frying, are added directly, and shorten the cooking time, so that culinary novice can also make delicious and tasty steamed fish. The products are slightly light in tastes and greatly meet the tastes of some specific populations.

A disclosed biological fertilizer is prepared from the following raw materials in parts by weight: 15-25 parts of reed, 20-50 parts of coal gangue, 8-14 parts of calcium powder, 20-30 parts of weathered coal, 18-26 parts of pig manure, 15-25 parts of peat soil, 10-20 parts of ground rock phosphate, 5-15 parts of potassium mineral powder, 10-20 parts of wheat ears, 10-18 parts of sweet potato powder, 11-17 parts of molasses, 4-8 parts of bacterial strain powder, 3-7 parts of ammonium sulfate, 4-12 parts of monoammonium phosphate, 3-9 parts of borax, 8-12 parts of zinc sulfate, 3-7 parts of brown sugar and 7-14 parts of zanthoxylum bungeanum powder. The provided biological fertilizer is reasonable in nutrition, beneficial for increasing yield, efficient, capable of improving soil and inhibiting soil borne diseases, free of residue, free of pollution, and relatively good in popularization application prospect.

The invention relates to the technical field of doors and windows, in particular to a veneered line frame decorated burglar-proof door and a production technology of the door. The door comprises a door surface, wherein thin wood is pasted on the surface of the door surface via a glue layer; the thin wood is nature thin wood or a recombination decorative veneer; and the surface of the thin wood is coated with a paint layer. The technology comprises the steps: 1) selecting materials, 2) manufacturing concave cells, 3) manufacturing a front door surface and a back door surface of the door surface, 4) applying or spraying glue, 5) coating the door surface of the burglar-proof door and the surfaces of the concave cells with the spliced nature thin wood or the recombination decorative veneer, 6) applying paint, 7) molding powder on aluminum alloy lines, and coating the aluminum alloy lines with nature thin wood coils with a line coating machine, 8) mounting line frames, and 9) mounting decorating parts. Compared with the prior art, the door has the advantages that a door sheet adopts different materials and can keep the same fire-proof and damage-proof capability as the traditional burglar-proof door, the manufacturing technology of the door is simple, the manufacturing cost is lowered, the production efficiency is improved at the same time, and a product has better competitiveness.

The invention provides novel fruit-soaked white liquor, which comprises the following components in percentage by weight: 42%-50% of lycium ruthenicum liquor, 14%-16% of black fungus wine, 22%-27% of blueberry wine and 10%-16% of longan wine. The lycium ruthenicum liquor is prepared from 12 parts of lycium ruthenicum and 488 parts of white liquor in parts by weight; the black fungus wine is prepared from 6 parts of dry black fungus and 494 parts of while liquor in parts by weight; the blueberry wine is prepared from 40 parts of blueberry and 460 parts of white liquor; the longan wine is prepared from 37 parts of longan and 463 parts of white liquor in parts by weight. The fruit-soaked white liquor provided by the invention belongs to blended liquor, the mouthfeel is fresh, mellow and mild, the smell is fragrant, the color is pleasant, and the fruit-soaked white liquor has certain health-care effect.