34results about How to "No Artificial Colors" patented technology

An edible roast egg is prepared through washing, immersing in flavouring liquid for 1-16 hr, coating flavouring paste on the surface of egg, optical radiating, and roasting at 100-250 deg.c for 1-48 hr. Its advantages are pure roast taste and no pollution.

The invention provides a hawthorn vinegar healthy beverage, which is characterized by comprising the following raw materials in weight portion: 40 to 80 portions of hawthorn, 40 to 80 portions of honey, 40 to 80 portions of xylitol, 50 to 100 portions of white vinegar, 0.25 to 0.5 portion of aspartame, and 650 to 850 portions of water, and the hawthorn vinegar is prepared by a certain method. The hawthorn vinegar has disease prevention efficacy of table vinegar, good flavor of juice, palateful sweet and sour and sweet taste, and is suitable to be directly drunk. The hawthorn vinegar is rich in various amino acids, organic acid, vitamin, mineral and other nutritious ingredients, and has efficacies of blood-fat reduction, vessel relaxing, oxidation resistance, immunity regulation, harmful bacteria elimination, balance maintenance for blood acid alkali, weight reduction, digestion help and sobering up and the like.

The invention provides a tartar sauce for beef with brown sauce and a preparation method thereof. The tartar sauce is prepared from salad oil, beef tallow, raw onion, raw garlic, fresh beef, spices, beef extract, yeast extract, soybean paste, light soy sauce, sesame oil, chilli oil and a fresh raising agent in a certain proportion. The production process of the tartar sauce comprises the steps ofbig fire, small fire, slow fire and the like, the prepared tartar sauce for beef with brown sauce has rich and mellow taste, produces sensual appeal when entering into a mouth and has high nutrient components, and no antiseptic or artificial colour is added, thus the prepared tartar sauce for beef with brown sauce is more beneficial to physical health, can be eaten together with pickles, can be used for tossing vegetables, noodles, Rouga Mo and the like and has the advantages of good taste, good nutrition, low cost and the like; and besides, the quality guarantee period of the prepared tartarsauce for beef with brown sauce can reach 60 days.

The invention discloses a strawberry can. The strawberry can comprises 200-300 parts by weight of strawberry and 100-150 parts by weight of sweetened water prepared through using white granulated sugar and water and having a concentration of 20-30%. The preparation method of the strawberry can comprises the following steps: 1, selecting fresh strawberry, cleaning by clear water, cutting off strawberry pedicles, and cleaning again; 2, evacuating the processed strawberry to obtain an evacuating liquid, wherein the weight ratio of an evacuating solution to the strawberry is 1:1; 3, preparing the sweetened water according to certain proportions; 4, mixing the strawberry obtained after evacuating in step 2 with the sweetened water prepared in step 3, and filling the obtained mixture to a can; and 5, sealing and sterilizing. The strawberry can has the efficacies of liver nourishing, nourishing, arteriosclerosis and coronary heart disease preventing, and the like, has the advantages of low sugar content, nutrition, health, high content of strawberry in the whole can, high cost performance, and no artificial pigments, and is a purely natural health food.

The invention discloses a making method of typical local flavor capsicol. The method obviously improves the utilization rate of pepper and strengthens the hot taste of the capsicol. The invention is realized through the following technical plan: the pepper is air-dried; the impurities in the pepper and the white-skinned pepper are removed; the pepper is stir-fried with mild fire and the temperature is controlled in a range of 50 DEG C to 70 DEG C and the time is controlled within three or five minutes; a strong flavor of pepper is smelt and the stir-fried pepper is not burned; the pepper is smashed by a small steel grinder; the pepper is soaked for 72 hours, with the ratio 1:2 of the pepper and the vegetable oil, and during the process the mixture is stirred once every two to four hours; the mixture is deposited and clarified for three to five hours after being squeezed; the pepper oil and the pepper mud of typical local flavor are obtained after filtration.

The invention discloses a glue pudding and a preparation method thereof. The glue pudding and the preparation method of the glue pudding are characterized in that the glue pudding contains one of potatoes, sweet potatoes, purple potatoes or dasheen, as well as cassava and a sweetener. The invention has the advantages of being good in mouthfeeling, rich in tastes, easy to cook, and low in raw material cost.

The invention relates to the technical field of skin care products, in particular to a fragrant and moist moisturizing cream. The fragrant and moist moisturizing cream comprises the following raw materials in percentages by weight: 1% to 10% of jojoba oil, 1% to 9% of avocado oil, 1% to 9% of squalane, 1% to 8% of shea butter, 1% to 6% of hexadecyl alcohol, 1% to 6% of GTCC, 1% to 8% of silicone oil, 1% to 9% of glycerinum, 1% to 9% of PCA-Na, 1% to 6% of propylene glycol, 0.1% to 0.8% of sodium hyaluronate, 0.1% to 0.8% of cholesterol, 0.1% to 0.8% of soya bean lecithin, 0.1% to 0.8% of ceramide, 0.1% to 0.8% of carbomer 940, 1% to 9% of EG, 0.01% to 1% of NaOH, 1% to 5% of a binary star emulsifying agent, 0.1% to 0.8% of glycerin monostearate, 0.5% to 1.5% of plant essential oil, 0.5% to1.5% of PEG-40, 0.1% to 0.8% of ethylhexylglycerin, 0.1% to 0.8% of totaxin, 0.1% to 0.8% of EDTA disodium, 0.1% to 1% of hexylene glycol, 0.1% to 1% of p-hydroxy phenyl ethyl ketone and the balanceof water. The invention further discloses a preparation method of the fragrant and moist moisturizing cream. The fragrant and moist moisturizing cream is rich in plant essential oil component, the moisture of skin is comprehensively supplemented, and the skin is moist, so that the skin is full of moisture. The fragrant and moist moisturizing cream is green, healthy, good in moisturizing effect, and does not contain essence or artificial color.

The present invention relates to an anthocyanin beverage and applications of red elephant grass (pennisetum purpureum schumab cv) in the preparation of the anthocyanin beverage. The anthocyanin beverage is characterized in that red elephant grass extract is used as the main ingredient in the beverage. According to the present invention, based on characteristics of red elephant grass such as being easy to grow, high in yield, good in quality, anthocyanin-containing, etc., a raw material which is easy to subject to industrial development for anthocyanin beverage products is found; and the anthocyanin beverage produced is not only low in cost, but also nutritious and free of pesticide residues.

A health-care food for treating constipation is proportionally prepared from walnut kernel, black sesame, glutinous rice and black bean.

The invention relates to konjak and fruit chili sauce and a preparation method thereof. The preparation method of the konjak and fruit chili sauce comprises the steps of preparing konjak, fruit and capsaicine sauce, preparing konjak crystal elastic particles, preparing the konjak, fruit and chilli sauce and carrying out packaging. According to the konjak and fruit chili sauce, konjak glucomannan,chili and pears are adopted as main raw materials, polished round-grained rice flour and natural fruit and vegetable condensed juice are adopted for assistance, the limitation of traditional konjak granules is broken through, a traditional process of the chili sauce is improved, the nutritional ingredients of the chili sauce are guaranteed, and meanwhile a healthcare effect is achieved. The konjakand fruit chili sauce is rich in nutrition, the calorie is reduced, and the konjak and fruit chili sauce tastes fresh and cool, is elastic, chewy, easy to digest, low in cost and suitable for household and commercial production. The konjak and fruit chili sauce meets the needs of all kinds of people groups, can be directly eaten as condiments with rice, can also serve as dipping sauce of dumplings, and can also be used for pickling salted cucumbers, spicy cabbages and the like. The konjak and fruit chili sauce is high in actionability and easy to popularize.

The invention relates to a konjac fruit chili sauce and a preparation method thereof. The preparation method of the konjac fruit chili sauce comprises the following steps: preparing a konjac fruit chili vegetarian sauce, preparing konjac crystal elastic particles, preparing the konjac fruit chili sauce, and conducting packaging. The method takes konjac glucomannan, chilies and pears as main raw materials which are supplemented with polished round-grained rice flour and natural fruit-vegetable concentrated juice, breaks the limitation of traditional konjac electuaries, improves traditional process of chili sauces, and endows the sauce with health-care effect while ensuring the nutritional ingredients of the chili sauce. The product of the invention is rich in nutrients, has reduced heat, and is refreshing in mouth feel, elastic and chewy, easy to digest and sweet in taste. Besides, the sauce has the advantages of wide raw material source, low production cost and simple preparation process, and is refreshing in taste, low in cost and suitable for family and commercial production. The product is suitable for the needs of various people, can be directly eaten as a condiment with rice,can also be used as a dipping sauce for Jiaozi, and can also be used for pickling salted cucumbers and spicy cabbages. The method is high in practicability and easy to popularize.

Disclosed are a five-spice curing material and a preparation method thereof. The five-spice curing material is characterized by comprising white granulated sugar, salt, aginomoto, spice, chilli powder, chicken powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, ethyl maltol and sodium erythorbate. The five-spice curing material after pickling products has gentle color and natural fragrance, provides flavor for food, improves appetite, helps digestion and absorption, contains no preservative or artificial pigment, and adopts scientific modern food ingredient technology to foil the freshness and fragrance of meat; the invention further selectively provides condiment packages, the condiment packages can be appropriately added according to specific conditions of meat pickling time andthe like, nitrite can be effectively eliminated, and increase in nitrite content due to the fact that the meat is pickled overnight is avoided.

The invention relates to a black pepper pickling material and a making method thereof. The black pepper pickling material is characterized by comprising the following raw materials of white granulatedsugar, table salt, monosodium glutamate, spice, broken black peppers, tomato powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, d-sodium erythorbate and ethyl maltol. Products pickled withthe black pepper pickling material are soft in color, and natural in fragrance, have the flavor of foods, have the effects of stimulating the appetite, promoting digestion and absorption, are free from preservatives and are free from artificial color. A scientific modern food ingredient technique is adopted, so that the delicious and fragrant taste of meat can be displayed. Only additive bags areadded selectively, the addition amount can be regulated according to specific conditions of meat quality, pickling time and the like, so that nitrite can be effectively eliminated, and the condition that the content of the nitrite is increased caused by pickling meat of the previous night can be avoided.

The invention discloses moisturizing and nourishing smoothing toner for pregnant women. The moisturizing and nourishing smoothing toner is prepared from the following raw materials in parts by weight:1 to 8 parts of dipropylene glycol, 0.1 to 1 part of a tamarind seed extract, 0 to 10 parts of glycerinum, 0.02 to 0.6 part of allantoin, 0.2 to 4 parts of lubrajel oil, 0.1 to 8 parts of a purslaneextract, 0.02 to 0.6 part of dipotassium glycyrrhizinate, totally 0.4 to 3 parts of octyl hydroxime acid, 1,2-hexanediol and 1,3-propanediol and 80 to 98 parts of water. The moisturizing and nourishing smoothing toner has the beneficial effects that the product does not contain alcohol; a strong moisturizing substance is added into the smoothing toner, so that the skin moisture can be quickly supplemented to achieve an extremely good effect of moisturizing the facial skin; the smoothing toner has effects of smoothing wrinkles on the skin, enhancing the elasticity of the skin, eliminating skintoxins and activating the skin, is irritant to the facial skin, and does not cause rubbing and tensing phenomena and the like. The product can further decompose greasy dirt on the face to prevent fatgranules and the like.

The invention belongs to the technical field of food processing, and relates to an instant multi-vitamin capsaicin seasoning and a preparation method thereof. The seasoning comprises 400 to 600 partsof chilli powder, 300 to 500 parts of dextrins, 250 to 350 parts of monosodium glutamate, 150 to 250 parts of edible salt, 40 to 60 parts of non-dairy creamer, 150 to 250 parts of fennel, 40 to 60 parts of amomum cardamomum, 30 to 50 parts of cassia bark, 80 to 150 parts of Chinese prickly ash, 80 to 120 parts of liquorice, 180 to 220 parts of ginger slices, 40 to 60 parts of netmeg, 40 to 60 parts of white pepper, 15 to 25 parts of fructus amomi, 40 to 60 parts of anise, 25 to 35 parts of orange peel, 10 to 15 parts of freeze-dried boxthorn leaves, 10 to 15 parts of freeze-dried fruits, 5 to10 parts of yeast extract and vitamins. The seasoning is free of residues, good in instant solubility, convenient to use, rich in nutrition, free of preservatives and artificial pigments, healthy, free of pollution and good in market prospect.

The invention discloses a method for preparing solid seafood seasoning by utilizing sardine cooking liquor. The method comprises the following steps: taking the sardine cooking liquor as a raw material; degreasing, and then pouring into a colloid mill for homogenizing; filtering; heating for boiling and concentrating; drying; smashing; seasoning, pelletizing, drying, cooling and then packaging, thereby acquiring the nutritive, healthy and safe seafood seasoning. According to the invention, the sardine cooking liquor is utilized, waste is turned into wealth, and the seafood seasoning is finallyproduced, so that the adverse effect to environment caused by direct discharging of the cooking liquor can be reduced while the additional value of enterprise products can be increased. The product according to the invention is developed as novel solid seafood seasoning, will supply a brand new seasoning choice to consumers and will bring high social and economic benefits.

The invention belongs to the technical field of food processing and particularly discloses a production method of Tibetan purple potato Tibetan flavor pork chilli sauce. The Tibetan purple potato Tibetan flavor pork chilli sauce is prepared from the following raw materials in parts by weight: 2 to 100 parts of Tibetan plateau purple potatoes and 2 to 50 parts of Tibetan flavor pork, wherein the mass ratio of the total mass of the Tibetan plateau purple potatoes and the Tibetan flavor pork to fried pepper sauce is 100 to (3 to 80). The method comprises the steps of preparing raw materials, pretreating, stir-frying, cooling, packaging, vacuumizing, sealing and sterilizing. The production method disclosed by the invention enables people to taste the unique flavor of local native vegetable Danba purple potatoes; meanwhile, the invention also provides a purple potato Tibetan flavor pork chili sauce seasoning with the characteristics of higher deliciousness, bright color, high content of anthocyanins, as well as rich and balanced nutrition; the safety and hygiene of foods are ensured.