114results about How to "Pleasant color" patented technology

The invention relates to a method for producing instant pleurotus eryngii chips, and belongs to the technical field of the deep processing of agricultural products. The main pleurotus eryngii chip production process comprises: performing pretreatment such as conventional selection, washing, precise segmenting, blanching, enzyme killing, cooling and the like on pleurotus eryngii, and performing ultrasonic auxiliary dipping, hot-air drying, vacuum frying and dewatering, centrifugal deoiling, seasoning and packaging. In the method, due to the adoption of a new process of combining the ultrasonic auxiliary dipping, the hot-air drying, the vacuum frying and dewatering, the dipping efficiency is improved, the moisture content of pleurotus eryngii pieces is reduced due to hot-air predrying, and the vacuum frying time is shortened greatly; and products of the pleurotus eryngii chips have the characteristics of high puffing rate, low oil content, excellent sensory quality and the like. In the method, the pleurotus eryngii is not processed by conventional freezing, so the production period of the finished products is shortened greatly, the production cost is saved, and a feasible new path is provided for the deep processing of the pleurotus eryngii.

The invention belongs to the field of the food fermentation engineering and particularly relates to a fermentation method of pickled leaf mustard with good flavor and products thereof. The ready-to-eat pickle is obtained by adopting leaf mustard with dual-purpose stems and leaves as main raw materials, saline solution, sticky rice mash, ginger, hot peppers and red-skinned sugar cane as auxiliary materials, hyperosmosis resistant lactic acid tetracoccus and hyposmolality resistant lactic acid bacteria as the primary fermentation microorganisms, fermenting with high salinity, desalting, secondarily fermenting with low salinity and modulating the products. The pickle related by the invention is crisp and tasty, acid, soft, sweet and fresh; and the color and lustre are pleasant. Compared with the traditional primarily fermented product, the micromolecule flavor substance is obviously enhanced, and the delicious amino acid and the like are also obviously enhanced.

The invention provides novel dietotherapy congee and a production process thereof, and relates to health food, which is characterized in that the dietotherapy congee uses rice, bean, dry fruits, amino acid liquid and Codonopsis pilosula as main materials and is prepared by steps of washing, impurities removing, grinding, mixing, cooking, canning, sealing and cooling. Formula of the dietotherapy congee is 35wt%-40wt% of rice, 20wt%-37wt% of bean, 11wt%-15wt% of dry fruits, 4wt%-8wt% of amino acid liquid and 13wt%-17wt% of Codonopsis pilosula. The advantages of the dietotherapy congee and the production process are that the dietotherapy congee is adapted for diabetes patients and obesity patients, is prepared by scientific formula on the basis of homology of medicine and food according to traditional Chinese medical science pharmacy theory, can be industrially produced, and has long storage life, rich nutrition, joyful color and excellent flavor, and the production process is simple.

The invention relates to a fermented Kushui rose wine. The preparation method of the fermented Kushui rose wine comprises the following steps: pulping Kushui roses in distilled water to obtain rose pulp; enabling the rose pulp to be sequentially subjected to acidity regulation, sodium metabisulfite sterilization, sugar content regulation, ingredient regulation (addition of yeast nutrients) and enzymolysis impregnation, and then adding Hongjianiang wine yeast to perform fermentation so as to obtain a fermented Kushui rose wine; aging and clarifying the fermented Kushui rose wine to obtain a clarified rose wine; filtering the clarified rose wine, regulating the sugar content to 45-60 g / L, and then adding sodium metabisulfite until the SO2 content is 10-15 mg / L; and finally, sterilizing according to the conventional method, and filling into a bottle to obtain the low-alcohol fermented Kushui rose wine of which the alcohol content is 5-9%(v / v). The fermented Kushui rose wine contains abundant nutrients, is rich in volatile aromatic components, has the effects of regulating the flow of qi, relieving the depressed liver, promoting blood circulation, dissipating blood stasis, regulating menstruation, alleviating pain, protecting against free radicals and resisting aging, and can remove fatigue and promote wound healing.

The invention belongs to the field of foods and particularly relates to a convenient seasoning for tomato fish in sour soup and a preparation method of the seasoning. The seasoning comprises a tomato seasoning bag, a pickled vegetable bag and a fish salting material bag, wherein the tomato seasoning bag comprises the following raw materials in parts by weight: tomato paste, pickled red chili, pickled capsicum frutescens, pickled ginger, pungent litse fruit, salt, monosodium glutamate, I+G, white granulated sugar, ground pepper, lactic acid, glacial acetic acid, citric acid and malic acid. According to the seasoning, the tomato seasoning bag and the pickled vegetable bag have been seasoned, so that when the fish is boiled, only a little plant oil is added into a pan, the tomato seasoning bag and the pickled vegetable bag are added into the pan and slightly fried, clear water (or soup-stock) is added for boiling up, and fish meat salted with the fish salting material bag provided by the invention is boiled in the pan. The seasoning can be used for cooking various fresh fishes; the tomato fish in the sour soup which is pleasant in color, sour and delicious in juice can be cooked by only simply frying the seasoning without addition of other any seasoning when the seasoning is used by consumers.

The present invention relates to a primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility; and the process of forming the same. It also relates to an oral composition that contains the primary composition in a foodstuff, in a food supplement, in a cosmetic preparation or in a pharmaceutical preparation.

The invention relates to a preparation method of a spirulina soft sweet, belonging to the technical field of food processing. The spirulina soft sweet comprises the following components based on parts by weight: 100 parts of saccharides, 0.06-10.0 parts of spirulina powder, 1.8-20.0 parts of gel, 0.1-1.2 parts of citric acid, 0.0001-0.5 parts of menthol crystal and 0.0001-5 parts of ginger oil. The preparation method comprises the steps of: preparing the spirulina powder into thin paste with water; dissolving the gel; evenly mixing the saccharides except the glucose syrup and dissolving by adding water; injecting the gel solution into dissolved saccharides solution, sugaring off in a heating way (injecting the glucose syrup after the saccharides solution is boiled for 5-10 minutes if the prescription has the glucose syrup), and stopping heating until that the concentration of the saccharides solution reaches 75-87; adding the citric acid, the spirulina solution, the menthol crystal and the ginger oil when the temperature of the saccharides solution is cooled to be 75-79.9 DEG C or 90.1-110 DEG C, evenly mixing, pouring into a model, and statistically putting, so that the soft sweet is solidified; and pouring from the model after the soft sweet is solidified, and transporting into a drying room to be dried until that the soft sweet is not sticky. The spirulina soft sweet prepared by the method has pleasant color and luster, suitable sour and sweet, and a bit glutinous texture, and doest not stick teeth. The added spirulina has abundant protein, vitamin and various mineral elements during processing, thereby making up for the deficiency that the existing soft sweet is testable but undernourished, and being a healthy sweetmeat for all persons.

The multifunctional slow releasing lawn fertilizer is prepared through mixing cake residue, turf, humic acid, nitrogen fertilizer, phosphate fertilizer, potash fertilizer, trace elements, and plant growth regulator. It has perfect nourishing and curing function, slow releasing function, and fast, stable and lasting fertilizer effect. Test shows that lawn with the fertilizer applied has early regreening in spring, no excessive growth in summer, fast restoring in autumn, less diseases and pests and long green period, and is environment friendly.

The invention relates to a trepang compound nutritious food, which is an edible paste or soup type food which is prepared by trepang polysaccharide extracted from fresh cucumber through enzymolysis method, black fungus, jujube, wolfberry fruit, haw, chrysanthemum, wild jujube, black plum, water extract of Chinese caterpillar fungus and sesame seed. Black fungus polysaccharide can be extracted from black fungus through immersed method, and jujube polysaccharide can be extracted from jujube through enzymolysis method, wherein trepang extract which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube, wolfberry fruit, haw, chrysanthemum and water extract of Chinese caterpillar fungus is suitable for aged people, trepang extract which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube polysaccharide, wolfberry fruit, haw, chrysanthemum and wild jujube water extract is suitable for women, and the trepang soup which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube, haw, wild jujube, water extract of black plum, sesame seed, agar and honey is suitable for children. The invention not only improves the nutritious valueof products functionally, but also increases medical value of products in medicine respect.

The invention discloses plant protein peptide lactic acid bacteria beverage made by taking wheat embryo as a main raw material and using biological fermentation engineering, wherein total contents of protein and peptide are 0.7-3 percent, so that the wheat embryo with abundant nutrition can benefit general consumers. The plant protein peptide lactic acid bacteria beverage disclosed by the invention is prepared by adopting the following steps of: carrying out alpha treatment on wheat embryo pulp at the pressure of 0.2-0.4MPa and the temperature of 110-138DEG C; cooling to 30-50DEG C and then adding papain or bromelin for biochemical treatment; sterilizing and then reducing the temperature to 38-40DEG C; adding white granulated sugar and inoculating the mixture to a lactic acid bacteria strain subjected to gradual domestication and culture for standing and fermenting at constant temperature; adding the fermented material into a proper amount of food additive; and carrying out colloid mill treatment and homogenization treatment at high pressure of 70-80DEG C to obtain the wheat embryo peptide lactic acid bacteria beverage.

The invention provides a high-intensity starch-based degradation environmental protection material and a manufacturing method thereof, which relates to a rapid degradation raw material used for manufacturing disposable tableware and disposable wrappage and the manufacturing method thereof. The present disposable foaming plastic tableware has the disadvantages of hard heat insulation, complicated process line, high production cost, undesirable production quality and white pollution. The components of the product include macromolecular natural starch, polyvinyl alcohol, plant sugar, polyvinyl alcohol, a degradation control agent, a multipolymer of polycaprolactone and poly-beta-hydroxybutyrate and hexa-butyl ester hexa-butyl glycan; wherein, the starch is 51-80 weight portions, the polyvinyl alcohol is 12-20 weight portions, the plant sugar is 2-10.5 weight portions, plasticizer is 2.5-8 weight portions, the degradation control agent is 0.2-1 weight portions, the multipolymer of polycaprolactone and poly-beta-hydroxybutyrate is 5-9 weight portions and the hexa-butyl ester hexa-butyl glycan is 0.2-0.5 weight portions. The high-intensity starch-based degradation environmental protection material of the invention is used for manufacturing the disposable tableware and the disposable warppage.

A method for processing dried fresh jujube slices includes the following steps: preparing jujube slices, coring and removing stems, quick-freezing and retaining freshness of the jujube slices, thawing frozen jujube slices, protecting color treatment, expanding jujube slices under differential pressure, preparing superfine mixed seasoning powder, and coating of the superfine mixed seasoning powder. For one hand, this method solves problems that the dried fresh jujube slices will be deeply oxidized and brown when dried by the hot air at a high temperature of 90-110° C., the jujube slices with compacted cells will become harder and be difficult to chew because of 6-8 h rapid dehydration. On the other hand, it solves problems that exist in freeze drying at a vacuum degree of 1.3-13 Pa, and at a low temperature of −10-50° C., such as high energy consumption, long processing cycle, high equipment investment, small size of slices, and poor taste.

The invention discloses lotus leaf, rose and red bean milk powder which is prepared from the following raw materials in parts by weight: 3-5 parts of lotus leaf powder, 2-4 parts of rose petals, 60-70 parts of fresh milk, 20-30 parts of composite red bean pulp, 3-4 parts of puffed composite red bean residue powder and 10-20 parts of traditional Chinese medicine extracting solution. The lotus leaf, rose and red bean milk powder is savory and mellow in mouthfeel, unique in formula and simple in process, and the produced milk powder has heavy rose petal flavor and has certain effects of maintaining beauty and keeping young and resisting caducity.

The invention provides a preparation method for kiwi fruit wine, which comprises the following steps: 1) peeling kiwis, getting and crushing pulps, adding SO2 for color-protecting, and diluting for 1.5-3 times by adding water; 2) adding yeast to kiwi diluent for fermentation, fermenting for 3-4 days under the temperature of 25-29 DEG C, and fermenting for 30-32 days after cooling the temperature to 14-15 DEG C, wherein the addition of the yeast is 0.04-0.06 percent of the weight of the kiwi diluent; 3) filtering fermentation liquor obtained in step 2, and collecting filter liquor; and 4) conducting clarification treatment for the filter liquor, and sterilizating and ageing for 1-3 months to obtain the kiwi fruit wine. The fruit wine manufactured by the method has pleasant color and luster, pure taste, stable quality, and high market competitiveness.

The invention discloses a tangor snow pear compound beverage which is a mixed solution prepared by taking tangor juice, snow pear juice and carrot juice as raw materials, wherein, the volume ratio of the tangor juice to the snow pear juice to the carrot juice is 10:7:3; and white granulated sugar is added in the mixed solution. The preparation method comprises the following steps: (1) a preparation step of the tangor juice; (2) a preparation step of the snow pear juice; (3) a preparation step of the carrot juice; (4) a step of mixing and preparing; and (5) homogenizing, sterilization, filling and cooling of the mixed solution. By utilizing the beverage in the invention, the product which has rich nutrition, beautiful appearance and lower cost, is sour and sweet and can be widely accepted by consumers is developed through the tangor raw materials with more yield, bitter taste and sour mouthfeel, thus the raw material applications are broadened, the resource is utilized, and the economic benefit is obtained; and the tangor snow pear compound beverage has the advantages of health-care function, rich nutrition, lower cost, and good mouthfeel.

The invention provides a medicament of fermented glutinour rice and a production process thereof, and relates to a production process for foodstuff, which contains fermented glutinour rice as main raw material, Chinese medicine and proper amount of a stabilizing agent and an emulsifying agent. The production process includes steps of: selecting raw materials, cleaning, soaking, cooking, fermenting, adding Chinese medicinal material, preheating, sterilizing, adding the stabilizing agent and the emulsifying agent, uniformly mixing, heating to 83-88 DEG C, canning by employing present can-making technology, and cooling. The medicament of fermented glutinour rice and the production process thereof have advantages of low price, convenience for eating and long storage life by combing traditional fermented glutinour rice brewing technique and present canning foodstuff production technology, rich nutrition, joyful color, excellent flavor and functions of dietotherapy and pharmaceutical health care.

The invention discloses a method for ecologically regulating and controlling the body colour of a sea horse in the process of cultivation, comprising the construction and the regulation as well as the control of the sea horse, the construction and the regulation as well as the control of cultivation environment, the regulation and the control of cultivation density and time, and the management of daily cultivation. In the process of cultivating the sea horse, according to the requirement of the body colour of the object sea horse, the ecological cultivation environment of the sea horse is set up, by putting selected large varech into the ecological cultivation environment, the cultivation environment of the sea horse can be improved, the growth of the sea horse can be promoted, the cultivation growth speed of the sea horse can be accelerated, and survival rate can be significantly improved; and by constructing the background colour and luster of the cultivated sea horse, the body colour of the cultivated sea horse to be adaptive to the change of the colour and the luster can be directionally induced and domesticated, and the colour as well as the luster of the body colour of the sea horse are wholly delightful. Therefore, the invention is the method for ecologically regulating and controlling the body colour of the sea horse in the process of cultivation, thereby having the advantages of high sea horse survival rate, fast growth, whole delightful colour as well as luster and good economic benefit.

The invention discloses a meatless sausage containing dietary fibers and a processing process of the meatless sausage.The meatless sausage is finely produced by using soybean tissue protein, isolated soybean protein and wet soybean dregs as main raw materials, soaking, dewatering, chopping and mixing, stirring, filling, steaming, packaging in the presence of coolant, and the like.The produced meatless sausage is unique in taste, high and lasting in fragrance, convenient to eat and carry and rich in dietary fibers and conforms to the people's requirement on pursuing healthy, fast and convenient food.Compared with traditional sausages, the meatless sausage containing the dietary fibers has the advantages that the edibleness and nutritional value of the meatless sausage are increased, product grade is increased, the dietary structure of people can be changed, the requirements of people can be satisfied, and a new variety is added to sausage food; the meatless sausage is bright in appearance, fragrant in taste and unique in flavor; the soybean dregs and the like are added into the meatless sausage as the main raw materials, so that the meatless sausage has effects of lowering blood pressure, lowering blood sugar and controlling weight and is beneficial to human health.

The invention discloses waterproof building glue. The waterproof building glue comprises, by mass, 100 to 200 parts of main agent, 10 to 20 parts of compounding plasticizer, 10 to 20 parts of reinforcing agent and 10 to 20 parts of curing agent. The main agent is liquid polysulfide rubber. The compounding plasticizer is DEHP. The waterproof building glue provided by the invention has the advantages of unique waterproof performance, high elasticity and integrity, continuous film without any seam, high temperature resistance, low temperature resistance, aging resistance, great adhesion and permeability for cement mortar, a concrete matrix, wood, ceramic, glass and other building materials, great ductility, excellent ability to resist ultraviolet and sightly colors, is non-toxic, tasteless, pollution-free and environment-friendly, and beautifies the environment.

The invention provides a production method of fermented glutinous rice food, which relates to a food production method and is characterized in that the fermented glutinous rice food is manufactured by the working procedures of selecting materials, washing, soaking, stewing, fermenting, preheating, sterilizing, adding stabilizing agent and emulsifying agent, uniformly mixing, then heating to a temperature around 83-88 DEG C, and then employing the existing can making technology to carry out canning, and cooling. The production method of fermented glutinous rice food has the effects of combining the traditional fermented glutinous rice brewing technology with the existing production technology of canned food to lead the product not only to maintain the characteristics and eating habits of the traditional Chinese fermented glutinous rice, but also to have the characteristics of low cost, convenient eating, and long storage life. Meanwhile, the invention also has the characteristics of abundant nutrition, palatable color, and extremely good flavor as well as has a certain food therapy effect.

The present invention discloses a method for preparing duck neck for gnawing, wherein soup is prepared by 21 pure natural Chinese medicine herbs as condiments with adequate seasonings; the duck neck for gnawing is prepared by the technological steps of boiling, draining, soaking and re-boiling; the method has advantages of simple technology, unique flavor, which is not easily damaged and suitable for industrial production.

The invention mainly provides a production process for cool type light and fresh health-care yellow wine, which prepares the cool type light and fresh health-care yellow wine by reasonably blending aged rice wine serving as a base wine, Guyue alcoholic yellow wine, Yuanhong wine, root of kudzu vine, lophatherum gracile, water and crystal sugar according to a formula. The yellow wine made by the production process is low in alcohol degree, cool and fresh, has certain health-care effect, sweet and fresh style and unique fragrance. The added root of kudzu vine and lophatherum gracile have the health-care effects of clearing heat to remove internal heat, lowering blood fat, lowering blood pressure, regulating physiological function and the like. The yellow wine is very suitable to be drunk in summer and cater to the likeness of young consumers. As a new variety of yellow wine for slack season, the yellow wine made by the invention represents the charm of yellow wine and the huge innovation and creation space of yellow wine.

The invention relates to a production method of red raspberry-rose fruit wine, belonging to the field of fruit wine beverage. The production method comprises the following steps: by taking red raspberry fruits and dried rose flower buds as main raw materials, squeezing the red raspberry fruits to obtain red raspberry fruit juice, adding purified water into the rose flowers and extracting to obtain rose water extract, evenly mixing the red raspberry fruit juice and rose flower water extract, adding white granulated sugar to adjust sugar degree, performing main fermentation, then performing after fermentation, then blending including flavor adjustment and sugar acid adjustment, ageing, filling, and sterilizing, to obtain the red raspberry-rose fruit wine product. The red raspberry-rose fruit wine is mellow in fruit, flower and wine scents, clear and transparent, and has attractive wine red color, palatably sour and sweet and freshly present. The production method is simple to operate, and the obtained red raspberry-rose fruit wine product has strong health function, and is wide in market prospects.

The invention discloses a lily tea wine and a preparation method thereof. The lily tea wine is prepared from 14 to 16 parts by weight of lily powder and 9 to 11 parts by weight of tea leaves; the lily tea wine is prepared through tea soup preparation, lily juice preparation, yeast activation, fermentation liquid preparation, inoculation and fermentation. The lily tea wine is prepared through fermentation, while the existing lily tea wine is mixed wine. Compared with the mixed wine and solid fermentation wine, the lily tea wine in the experiment uses lily starch as a raw material, and is prepared by a liquid state fermentation method after the hydrolysis on the starch, so that the nutrition is rich; the characteristics and the nutrition ingredients of the natural substances are remained; through microorganism metabolites, the absorption by a human body is easier; the lily tea wine has incomparable advantage over other wines; meanwhile, the color and luster are pleasing to the eyes; the sugar-acid ratio is proper; the alcohol content is low (10 percent, v / v); the health care function is realized.

The invention provides a pure natural Chinese herbal medicine shampoo which takes polygonatum kingianum seedlings as a main ingredient. The Chinese herbal medicine (compound) shampoo comprises the following components: 23-25 weight by percent of the polygonatum kingianum seedlings, 10-12 weight by percent of ginger seedlings, 8-10 weight by percent of fructus liquidambaris, 10-12 weight by percent of cacumen biotae, 8-10 weight by percent of atractylodes, 8-10 weight by percent of boxthorn root (cortex lycii radicis), 8-10 weight by percent of polygonum multiflorum slices, 6-7 weight by percent of angelica, 3-4 weight by percent of ganoderma and 0.2-0.3 weight by percent of VB5. The invention also provides a preparation method of the Chinese herbal medicine shampoo. According to the Chinese herbal medicine shampoo provided by the invention, on one hand, nine Chinese herbal medicines which have effects of dispelling wind, dredging collaterals, clearing heat, cooling blood, eliminating swell, sterilizing, removing dandruff, relieving itching, enriching blood and blackening hair are extracted, and the content of active ingredients in the Chinese herbal medicines is high; on the other hand, the content of the Chinese herbal medicine components is appropriately selected, the Chinese herbal medicine components are supplemented, and the Chinese herbal medicine shampoo has obvious effects of hair raising, soliding and growth, has no toxic and side effect and can be used for treating both principal and secondary aspects on hair loss, withered hair and premature aging; meanwhile, the shampoo which is prepared by the preparation method has good compounding performance, stability, glossiness, combability and smell, and is easy to store and difficult to deform; and compared with ordinary Chinese medicine shampoo, the pure natural Chinese herbal medicine (compound) shampoo is low in economical cost.

The invention relates to a traditional Chinese medicine composition for alleviating hangover and sobering, in particular to an oral liquid with the functions of hangover alleviating, sobering, thirst slaking, saliva produce helping, phlegm resolving and vomit stopping and a preparation method thereof. The oral liquid comprises, by weight, 60-100 parts of flos puerariae, 10-30 parts of semen hoveniae, 10-30 parts of poria cocos, 10-30 parts of hawthorn, 10-40 parts of momordica grosvenori, 0.1-1 part of aspartame containing phenylalanine, 3-12 parts of maltodextrin, and 50% of syrup which can be converted to 50-300 parts of saccharose, 0.1-2.4 parts of ascorbic acid, 2-10 parts of citric acid, and 0.1-0.3 part of polylysine. The preparation method comprises the steps of raw material preparing, water extraction and alcohol precipitation treating, freeze drying, vacuum drying, bending, high pressure steam sterilizing and the like. According to the oral liquid with the functions of hangover alleviating and sobering and the preparation method thereof, the best ratio between raw materials and good odor and taste are obtained through sensory evaluation, and the pharmacodynamic test shows that the oral liquid has the functions of hangover preventing and alleviating. The oral liquid has the characteristics of being stale in efficacy, high in practicability, small in side effects, big in market potential, wide in range of target audience, and worth in popularizing.

The invention relates to a wood preservative composed of an alkyl ammonium compound, copper citrate, tebuconazole, propiconazole, cyproconazole, chlorothalonil, and copper naphthenate. The preservative is an organic-solvent-type preservative. The wood preservative has the advantages of good durability, good stability, good penetration capacity, high safety, low corrosion, and small harmful damage to wood materials. When the preservative is injected into wood, volatilization and loss are prevented, and proper toxicity is maintained for a long time. The wood preservative has a certain dosage depth. The wood preservative has relatively high toxicity upon various bacteria and worms harming the wood, but low toxicity or no toxicity upon human and animals; and the wood preservative does not cause pollution or damage to the environment. The wood preservative causes low corrosion to various metals, and is relatively neutral. When a wood material is treated by the wood preservative, mechanical strength, good texture, and pleasant color of the wood material are not influenced.

The invention relates to a processing method of fresh blackberry juice. The produced juice has fresh color and good taste and is free of pigment. The fresh blackberry juice is made by pulping 85 to 90 weight percent of 90 percent or above ripe blackberry fruit and 10 to 18 weight percent of 70 to 80 percent ripe blackberry fruit. As an improvement of the invention, the raw fruit is comminuted into superfine particles and pulped and then filtered through screens of 300 meshes. As another improvement of the invention, ultra-high temperature instantaneous sterilization and cold-aseptic filling are applied to the juice. The ultra-high temperature instantaneous sterilization is performed at the temperature of 128 to132 DEG C for 3-5s; and then, the juice is cooled instantaneously with ice water to about 18 to 23 DEG C and then filled under aseptic conditions. The invention eliminates the need of pigment addition and combines fully-natural juice with improved technologies, improving the blackberry taste defect, maintaining natural and fresh nutrients and cool and ruddy rosy luster of the blackberry fruit and lengthening the shelf life of the fresh juice.

The invention discloses bread shrimps with cracked corn and a preparation method of the bread shrimps. The preparation method of the bread shrimps with cracked corn comprises the following steps: (1) soaking shrimps in a seasoning solution; (2) coating the shrimps processed by the step (1) with pre-coating flour to obtain the shrimps with the pre-coating flour; (3) coating the shrimps with the pre-coating flour with flour pulp; and (4) coating the shrimps with flour pulp with the cracked corn, and frying the shrimps to obtain the bread shrimps with cracked corn. According to the preparation method of the bread shrimps, the widely-used bread crumbs are replaced by the cracked corn, so that the brittleness of the bread shrimps can be improved; meanwhile, the color of the bread shrimps with cracked corn is relatively attractive and is golden yellow; in addition, the corn is rich in vitamins and plant cellulose, so that the nutritive values of the bread shrimps can be increased; the bread shrimps with cracked corn have broad market prospect.