50results about How to "No coloring added" patented technology

The invention discloses a plant enzyme laundry detergent, which is prepared from the following raw materials: deionized water, tetrasodium edetate, sodium hydroxide, alkylbenzenesulfonic acid, sodium xylenesulfonate, lauryl ether sulfate Sodium, laureth-7, laureth-9, propyl betaine, cocoic acid monoethanolamide, glucoside, plant natural enzyme, methyl ethyl thiazolinone, spices, pigment, its preparation method is Deionized water, tetrasodium edetate, sodium hydroxide, alkylbenzene sulfonic acid, sodium xylene sulfonate, sodium laureth sulfate, laureth-7, laureth-9, Propyl betaine, cocoic acid monoethanolamide, glucoside, plant natural enzymes, methyl ethylthiazolinone, spices, and mixed pigments are added to the pot and stirred; samples are sent for inspection, and filled after passing the test. The invention adopts plant natural enzymes as raw materials, can effectively remove stains on clothes, and is non-irritating to skin.

The invention discloses a method for brewing schisandra chinensis fruit wine. The method is characterized by being carried out according to the following steps: a first stage of fermentation, namely mixing fresh schisandra chinensis fruits and white granulated sugar into a ceramic jar to ferment according to the mass ratio of (3-5):1 until lixivium is carmine, the schisandra chinensis becomes yellow-green, shriveled and wizened schisandra chinensis is generated and acerb wine taste exists; a second stage of fermentation, namely weighing a corn liquor which is 48-52% of total mass of the fresh schisandra chinensis fruits and the white granulated sugar, pouring into the ceramic jar to stand for 90-150 days, weighing 4-6% of medlar, 4-6% of acanthopanax skin, 4-6% of radix curcumae, 4-6% of root of kudzu vine and 4-6% of pine needle, containing in another container to soak for 30-50 days by using the corn liquor, and filtering out traditional Chinese medicine soaking liquid; a third stage of fermentation, namely weighing 3-5% of honey and 5-8% of papaya based on total mass of the fresh schisandra chinensis fruits and the white granulated sugar to pour into the ceramic jar, pouring the traditional Chinese medicine soaking liquid into the ceramic jar to seal for 40-80 days, separating residues from liquid, and boiling the liquid for 20-30 minutes, so as to obtain shiny red schisandra chinensis fruit wine.

The invention discloses a collagen cranberry fruit beverage and a preparation method thereof. The collagen cranberry fruit beverage is prepared from collagen powder, cranberry condensed juice, fructushippophae powder, haematococcus pluvialis powder, prebiotics, a functional sweetening agent, a thickening agent and water. The preparation method of the collagen cranberry fruit beverage comprises the following steps of (1) uniformly premixing a part of the collagen powder with the thickening agent, then adding water for dissolving the collagen powder and the thickening agent to obtain a mixture,then adding the mixture into a colloid mill, performing homogenizing and dispersing, then adding remaining raw materials, and performing homogenizing and dispersing; and (2) dumping the materials inthe colloid mill, performing filtration, then canning filtrate, performing sealing, and then performing high-temperature sterilization. The collagen cranberry fruit beverage disclosed by the inventionis a high-protein healthy beverage, and not only can complement collagen running off from skins and nourish the skin but also can discharge toxins from human bodies and recuperate microenvironment ofintestinal tracts. In addition, the collagen cranberry fruit beverage can improve reproductive health of women, and is sour and sweet in mouth feel, easy to digest and absorb, free from any pigment and essence, and healthy and safe.

The invention discloses a special feed for lion head goldfish and a preparation method thereof. The special feed is composed of the following components in parts by weight: 25-27 parts of water flea, 20-22 parts of earthworm, 23-26 parts of budworm, 15-17 parts of skinworm, 11-13 parts of tubificidae, 7-9 parts of sesame, 4-6 parts of duckweed, 1-3 parts of spirulina, 6-8 parts of flour weevil powder, 1-3 parts of water quality purification bacteria, 2-4 parts of vitamin A, 2-6 parts of vitamin E and 20-30 parts of water. The special feed disclosed by the invention is rich and comprehensive in nutrients, free of pigment, easy to digest and absorb and capable of ensuring the healthy growth of the lion head goldfish, and the water flea contained in the formula prevents the metabolite of the lion head goldfish from polluting water.

The invention discloses fresh-scent brown sugar and a preparation method thereof. Lemongrbumm stems and sugarcane juice are decocted according to the weight ratio of (400-600): (2000-3000), and the fresh-scent brown sugar finished product is obtained. No pigment is added in the fresh-scent brown sugar, the prepared fresh-scent brown sugar finished product has fresh scent of natural lemongrbumm and sweetness of brown sugar prepared through an old method, the fresh-scent brown sugar can be used for cooking sweetmeals and making leisure beverages, the fresh-scent brown sugar and various materials can be processed, fresh-scent brown sugar biscuits, fresh-scent brown sugar candy, fresh-scent cakes and the like are made, and the fresh-scent brown sugar has wide multi-purpose functions. The brown sugar product has the health-care functions of making people refreshed, relieving cough and asthma, maintaining beauty and keeping people young, relieving swelling and pain, being antibacterial and bacteriostatic, improving immunity and the like.

The invention discloses a method for preparing a purple sweet potato drink from compound probiotics. The method is characterized in that various different functional microorganisms are purely cultured in different fermentors to obtain a plurality of thalluses. Purple sweet potato juice is taken as a raw material for complex fermentation so as to obtain a purple sweet potato nutritious drink rich in probiotics and metabolites of the probiotics. Simultaneously, the purple sweet potato drink contains probiotics activities, the metabolites of the probiotics, and total nutrient matters of the purple sweet potato; a plurality of microorganisms which are different in growth rate and growth cycle, complementary in nutrition with one another and capable of exiting in a same environment are employed according to the physiological characteristics of bacterial strains; the plurality of thalluses are obtained through pure culture; and therefore, the purple sweet potato drink has the advantages of containing rich cellulose, promoting the gastrointestinal motility, clearing away mucus, pneumatosis and putrefaction left in the enteric cavity, discharging toxic substances and cancerogenic substances in intestines, keeping the smooth defecation, improving the digestive tract environment and preventing the occurrence of gastrointestinal diseases; and besides, the method is suitable for the preparation of the purple sweet potato drink from the compound probiotics.

The invention discloses a buckwheat and red bean rice crust, and belongs to the technical field of food. The buckwheat and red bean rice crust comprises the following components in parts by weight: 35-45 parts of glutinous rice, 22-30 parts of buckwheat, 10-14 parts of red bean, 4-8 parts of sesame, 2.5-4.5 parts of salt, 0.5-0.9 part of monosodium glutamate, 3.7-5 parts of vegetable oil, 0.7-0.9 part of anise, 0.25-0.6 part of cinnamon, 2.4-5.2 parts of ginger, 0.2-1.2 parts of common fennel, and 2-3.2 parts of flavored seasoning. The buckwheat and red bean rice crust disclosed by the invention has a unique flavor, nutritional components of the buckwheat, the red bean, the glutinous rice and the sesame are preserved, and the buckwheat and red bean rice crust is crisp in mouthfeel, free of a pigment, and not greasy, and obtains a new flavor.

The invention belongs to the technical field of the processing of dried meat, and particularly relates to a preparation method of dried pork. The preparation method of the dried pork comprises the following steps of (1) selecting materials: carefully selecting lean meat, and performing mincing so as to obtain minced lean meat; (2) performing pickling: uniformly mixing the minced lean meat in the step (1) with marinade to obtain a mixture, sealing the mixture by preservative films, enabling the mixture sealed by the preservative films to stand for 10-20 min, then enabling the mixture after standing for 10-20min to stand in a vacuum environment of 35-50 DEG C for 20-40 min, and finally, enabling the mixture after standing for 20-40min to stand in a vacuum environment of minus 3-0 DEG C for 100-150 min; (3) performing blanching: putting the pickled minced lean meat obtained in the step (2) in boiling water for 2-5s for rapid blanching; (4) performing baking: baking the blanched lean meat at 90-110 DEG C for 2-4 min, then baking the baked lean meat at 400-500 DEG C for 4-7s, and then putting the baked lean meat in a drying machine for drying; and (5) performing forming and packaging: performing forming, performing sterilizing, and performing vacuum packaging. The preparation method disclosed by the invention is simple in operation, the prepared dried pork is tempting in fragrance, loose and chewy, tender with a crispy crust, and smooth, and has no coarse sense, and after eating the dried pork, a person is not liable to suffer from excessive internal heat.

The invention belongs to the technical field of foods, and particularly relates to a making method of candied fruits. In order to solve the technical problem, the invention aims to provide the making method of the candied fruits, and the making method comprises the following steps: step I, screening out mature fruit raw materials with intact shapes; step II, cleaning the selected fruit raw materials; step III, pickling the cleaned fruit raw materials in a cooling manner so as to obtain first candied fruit products; step IV, cooking the first candied fruit products so as to obtain second candied fruit products; step V, pickling the second candied fruit products so as to obtain candied fruits; and step VI, packaging the candied fruits. The candied fruits made by the making method disclosed by the invention are favorable in flavor, beautiful in shape, fresh and bright in color, and free from pigments, and the food safety performance is favorable.

The invention provides a composition for enhancing immunity. The composition for enhancing immunity is characterized by being prepared from the following components in parts by weight: 28-34 parts ofporia cocos, 14-18 parts of agaricus blazei murill, 8-12 parts of grifola frondosa and 4-6 parts of ginseng. The raw materials poria cocos, agaricus blazei murill, grifola frondosa and ginseng are homologous in medicine and food, and have no toxic or side effects. In the preparation of crude polysaccharide extracts, multiple extraction is carried out by using a water extraction process to improvedissolution of crude polysaccharide in the raw materials. A raw material extracting solution is enriched and concentrated by using a vacuum concentration process to increase the crude polysaccharide content and protect active ingredients from being destroyed, the characteristic aroma components and flavors of the raw materials are retained, and the composition for enhancing immunity is conducive to human digestion and absorption.

The invention relates to a health mulberry fruit wine and a preparation method thereof. The health mulberry fruit wine is prepared from the following raw materials in parts by weight: 100 parts of mulberry fruit, 15-25 parts of crystal sugar, 5-8 parts of honey, 3-5 parts of ginseng, 1-3 parts of liquorice and 5-9 parts of bletilla. The mulberry fruit wine has a very high nutritional value, can improve the human immunity, has a very good effect of conditioning high blood pressure, and has the effect of beautifying the skin; during preparation of the mulberry fruit wine, water and white wine are not added, so that the mulberry fruit wine is mellower and sweeter in taste and relatively low in alcoholic strength, and thus the mulberry fruit wine is suitable for women and the elderly.

The invention discloses a rabbit meat sausage and a preparation method thereof. The rabbit meat sausage is composed of the following raw materials in parts by weight: 20-30 parts of rabbit meat, 50-60 parts of streaky pork, 10-20 parts of chicken, 2-4 parts of xylitol, 3-7 parts of cassava meal, 4-6 parts of white sugar, 4-6 parts of table salt, 2-3 parts of soy sauce, 8-12 parts of mushrooms, 3-5 parts of cinnamon, 3-5 parts of netmeg, 4-6 parts of pepper, 4-6 parts of ginger, 3-5 parts of cassia bark, 1-3 parts of gourmet powder, 2-4 parts of costus root, 4-8 parts of cooking wine and 30-40 parts of water. The rabbit meat sausage prepared by the invention is simple in preparation method, free from pigment and free from a smoking process; and the processed rabbit meat sausage is natural in color, free from additive and more beneficial for people to eat.

The invention discloses a high-fiber multi-dimensional orange juice beverage capable of improving intestinal florae and a preparation method of the orange juice beverage. The beverage contains the following components: concentrated orange juice and water in a volume ratio of 1 to (1-2) and further contains the following components in percentage by mass: 3%-4% of white granulated sugar, 4%-5% of fructose syrup, 0.1%-0.2% of salt, 0.1%-0.2% of an essence, 0.001% of vitamin A, 0.02% of vitamin C, 0.005% of vitamin E, 1%-2% of a haw extracting solution, 3%-4% of soluble dietary fibers and 0.1% ofsodium carboxymethylcellulose and xanthan gum. The beverage is not added with pigment, the specific flavor of oranges is preserved, and meanwhile, the intestinal florae can be improved.

A nutritious rice cake comprises, by weight, 250-580 parts of polished round-grained rice, 186-254 parts of glutinous rice, 15-36 parts of white granulated sugar, 22-36 parts of sesames, 27-65 parts of celery, 22-54 parts of leek, 24-67 parts of radishes, 21-43 parts of corn, 21-32 parts of raspberries, 12-24 parts of Polygonatum sibiricum, 11-19 parts of kelp and 15-34 parts of honey. The celery,leek, radishes, corn, raspberries, Polygonatum sibiricum and kelp are foods that can be eaten by hypertensive patients, and are processed to make the rice cake in order to enhance people's appetite,and the celery, leek, radishes, corn, raspberries and kelp have a certain assisted regulation effect on the diseases of hypertensive people, and have certain effects on people with high blood pressure, so a large amount of the rice cake can be eaten without bringing a burden to hypertensive patients; and no pigments are added, so the rice cake is a pure natural food.

The present invention discloses a buckwheat cake. The buckwheat cake is characterized by comprising the following components in parts by weight: 25-30 parts of buckwheat flour, 35-40 parts of wheat flour, 21-25 parts of sugar powder, 10-15 parts of water, 30-35 parts of rapeseed oil, 0.4-0.8 part of soda, 0.2-0.5 part of baking powder, 0.15-0.2 part of edible alkali, 2-3 parts of an aluminum-freeswelling agent for deep-fried dough sticks, 0.03-0.05 part of sorbitol, 3-5 parts of cerealose, 0.001-0.003 part of calcium propionate, 0.001-0.003 part of sodium dehydroacetate, 10-20 parts of candied wax gourds, 60-120 parts of white sugar, 10-15 parts of honey, 20-35 parts of lard, 5-30 parts of cooked powder and a filling. The aluminum-free swelling agent for the deep-fried dough sticks comprises the following main components: sodium hydrogencarbonate, sodium dihydrogen phosphate, calcium carbonate, monoglyceride fatty acid, citric acid, malic acid, disodium dihydrogen pyrophosphate and xylanase. The buckwheat cake has the following advantages: the buckwheat cake is free of aluminum additives and pigments, does not damage human body health, has better mouthfeel, color and luster, crispness and softness than those of buckwheat cakes containing the aluminum additives, enables consumers to feel assured, and is in line with national standards.

The invention discloses spicy sour bamboo shoots, which are prepared from the following components in parts by weight: 100-120 parts of fresh bamboo shoots, 10-20 parts of fresh chilli paste, 30-40 parts of raw salt, 10-20 parts of white sugar and 15-25 parts of white vinegar, wherein the fresh chilli paste is prepared from the following components in parts by weight: 40-50 parts of red pod pepper, 15-20 parts of raw salt, 15-20 parts of garlic, 10-15 parts of a three-flower wine of over 56 degrees, 15-20 parts of fermented soybeans and 5-10 parts of fresh ginger; and the pickling method of the spicy sour bamboo shoots comprises the following steps of cleaning the bamboo shoots, cutting the bamboo shoots into strips, exposing to the sun and drying until the moisture content of the dried bamboo shoots is 5-10%; putting taken dried bamboo shoots into cold water for soaking, cleaning and drying; cutting the dried bamboo shoots short, stirring, pressing and sealing; and adding the fresh chilli paste, the white sugar and the white vinegar to the pickled sour bamboo shoots, stirring evenly and pickling to obtain a finished product. The sour bamboo shoots are spicy, the crispness of the sour bamboo shoots is kept and no additive or preservative is added.

Belonging to the technical field of dairy product processing, the invention discloses a layered yoghourt and a preparation method thereof. The layered yoghurt at least comprises a layer of salted mayonnaise and a layer of yoghurt base material, clear layering exists between the salted mayonnaise and the yoghurt base material, and no smudging phenomenon occurs within the shelf life; the salted mayonnaise raw materials comprise salted duck egg yolk; the preparation method includes the step of OHMIC heating sterilization. According to the invention, salted duck egg yolk is adopted as the raw material, and a specific method is adopted for sauce making, fishy smell is removed, the unique delicate flavor, fragrance and natural bright color of the salted duck egg yolk are reserved, when the salted mayonnaise is used for yoghourt products, the unique and novel taste of the salted mayonnaise can refresh people, and the yoghourt is richer in nutrition. No pigment is added, OHMIC heating sterilization is adopted, the inherent color of the product raw materials can be kept, the color and lustre are natural and healthy, natural pigment is not damaged, and thermal denaturation is avoided; and nocolor migration or layering within the shelf life are ensured after filling of the mayonnaise and yoghourt.

The invention relates to a fructus phyllanthi fresh-flower cake, which belongs to the technical field of food preparation. In order to solve the technical problems of snack food development with fructus phyllanthi, konjac flour and flowers as the main raw materials, the invention provides the fructus phyllanthi fresh-flower cake. The fructus phyllanthi fresh-flower cake comprises the following rawmaterials in parts by weight: 15 to 25 parts of fructus phyllanthi concentrated juice, 15 to 30 parts of high maltose syrup, 10 to 15 parts of white granulated sugar, 30 to 45 parts of water, 15 to 30 parts of flowers, 2 to 5 parts of konjac powder, 1 to 2 parts of carrageenan, 0.1 to 0.5 parts of xanthan gum and 0.5 to 1.0 parts of an acid solution. The fresh-flower cake is suitable for the development of snack foods with fructus phyllanthi and flowers as main raw materials.