59results about How to "Red color" patented technology

The present invention relates to an extraction process for extracting edible natural red coloring matter from psammophyte nitraria sibiria. Said invention uses the fruit of wild nitraria sibiria as raw material and adopts the processes of ethyl alcohol extraction, removing impurities, concentrating and drying so as to obtain the invented product which has high color fastness for protein, starch and sugar, etc. and can be used for coloring beverage, sweets, liquor and other foods.

The invention discloses black tea with leaves of lobed kudzuvine and a processing method thereof. The black tea with the leaves of lobed kudzuvine is made by the leaves of lobed kudzuvine and tender shoots and leaves of tea trees through mixing and processing. The processing method of the black tea with the leaves of lobed kudzuvine sequentially comprises the following steps that the leaves of the lobed kudzuvine and the tender shoots and leaves of the tea trees are taken, are respectively subjected to natural withering and hot air withering and then are rolled after being evenly mixed according to the mass ratio of 6:4 or 4:6, and deblocking, amyloglucosidase fermentation, roll forming, shaping, shape fixing and microwave fragrance strengthening are performed after rolling. The nutrient substances in the leaves of the lobed kudzuvine and the tender shoots and leaves of the tea trees are mutually penetrated and organically integrated, and unique fragrance is produced after joint fermentation, so that a product is richer in nutrition and has the health maintenance and care effects and the anti-aging and human immunity enhancing roles.

The invention discloses a preparation method for spicy chili oil. The preparation method comprises the following steps of raw material treatment, raw material drying, chili frying, primary chili oil extraction, secondary chili oil extraction and chili oil mixing. According to the method, two kinds of chilies are matched for use, and are mixed to extract chili oil after being fried respectively, so that capsaicin in the chili raw materials can be completely extracted, and the raw materials are prevented from being wasted; moreover, the prepared spicy chili oil tastes pure, spicy and a little numb, and is popular with customers.

The invention discloses a method for promoting aroma and coloring of strawberry fruits. With a method combining an LED blue light source and low-temperature treatment, picked non-completely ripe strawberry fruits are irradiated by utilizing blue light with the wavelength of 460nm and the illumination intensity of 5,200lux under the condition that the temperature is 4 DEG C and the relative humidity is 80%, and the irradiated strawberry fruits are red in color and obvious in aroma, so that the refreshing time of the strawberry fruits is prolonged, the flavor quality, comprising coloring and aroma, of the strawberry fruits is improved, and the quality of the picked strawberry fruits within the refreshing time is totally improved. An integrated technology adopted by the method comprises illumination treatment and temperature treatment which are both pollution-free green physical technologies; and the method has the advantages of low cost, high uniformity, simplicity for operation and the like.

The invention relates to a soup base for infusing spicy small lobsters, belonging to the field of foods. The soup base is prepared by the raw materials by weight ratio: 1000g of water, 10-50g of table salt, 10-100g of white sugar, 1-10g of monosodium glutamate, 1-20g of chillies, 1-20g of star anise, 1-15g of dahurian angelica root, 1-10g of cumin, 1-20g of wild pepper, 1-10g of cinnamon core, 1-5g of dry ginger slices, 1-10g of fennel seeds and 0-2g of amomum cardamomum; a preparation method of the soup base comprises the steps of: putting 1-20g of chillies, 1-20g of star anise, 1-15g of dahurian angelica root, 1-10g of cumin, 1-20g of wild pepper, 1-10g of cinnamon core, 1-5g of dry ginger slices, 1-10g of fennel seeds and 0-2g of amomum cardamomum into a boiling pan, adding 1000g of water and soaking for 8-16 hours, and then covering and boiling for 1-1.5 hours; adding 10-100g of white sugar, 10-50g of table salt and 1-10g of monosodium glutamate into the boiling pan, stirring and dissolving; and finally, filtering spice residues, cooling and preparing the soup base. The soup base for infusing the spicy small lobsters has the advantages of being suitable for the taste of Chinese and fits for industrialized production.

The invention relates to the technical field of food, and discloses a spicy minced fish sauce and a preparation method thereof. The spicy minced fish sauce is prepared by Dong River freshwater fish meat, high mountain peppers, garlic, gingers, onions, monosodium glutamate, chicken powder, colza oil, sesames, salt, ground pepper, white sugar, dry chilli powder and deodorization pickling salt. A plurality of food raw materials are selected and reasonably mixed to prepare novel spicy minced fish sauce of Dong River freshwater fish; and the sauce has authentic color, aroma, taste and alcohol flavor; the product has the advantages of clear oil color, red color, mellow natural fragrance, salty and fresh flavor, obvious spicy taste and excellent oil layering; the flavor of the product is remarkably better than that of like products; and the product is well received by consumers.

The invention discloses health-preserving white tea. The health-preserving white tea is prepared from the following raw materials: white tea, radix rehmanniae, licorice root, motherwort, herba menthae, lotus seed, lucid ganoderma, eucommia bark, jujube, sesame, Chinese quince, buckwheat, cassia seed, radix astragali, folium ginkgo, folium sennae, rose, peach flower, lily, chamomile, plum blossom, sorbitol, capsanthin, colla corii asini and honey. The health-preserving white tea disclosed by the invention has the advantages of rich raw materials, simplicity in preparation, unique formula, sweet and mellow mouthfeel and elegant tea flavor, has various health preserving effects of reducing the three highs, tonifying the kidney and nourishing the liver, eliminating toxin and beautifying skin, beatifying and slimming, preventing radiation and resisting cancer, improving the eyesight and strengthening the brain and the like, and is suitable for all people to drink for a long term; and various bioactive substances and rare microelements in the white tea that are beneficial for human body are reserved.

The invention provides an instant baked fish processing method. The instant baked fish processing method comprises the steps of 1 preparation of mixing materials, 2 salting, 3 frying, 6 freezing, 7 smoking, 8 salting, 9 deep drying, 10 baking and 11 freezing. The moisture of instant baked fish made by adopting the method is not lost, nutrients in the meat and flavor ingredients are comprehensively retained in products, the specific tenderness and freshness of the instant baked fish products are maintained, the salting process is added, meat pieces are tasted well and have a good flavor and bright color and luster, and the products are suitable for large-scale production. The instant baked fish products made by adopting the method adopts vacuum package and are salt under low temperature condition, the mixing materials and seasonings are fully in contact with semi-finished fried meat products under the condition of a water-oil phase to facilitate a permeation effect and uniform tasting, and the quality of the meat pieces is not affected under the conditions of hypoxia and low temperature.

The invention provides an off-ground fermentation method of Pu'er tea. The method comprises the following steps: S1, filtering and screening newly harvested tea leaves by using a sieve so as to obtaintea leaves with uniform sizes; evenly spreading the screened fresh tea leaves on a bamboo dustpan to form a layer with thickness of 3-5cm, drying in the sun for 2.5-3h, and manually overturning at atime every 6-10min; when the tea leaves are not broken by hand kneading and have water content of 20%, putting withered tea leaves into a tea roller and lightly rolling for 15-20min so as to enable the tea leaves to be coiled into strip cord shapes, taking out and spreading the tea leaves on the bamboo dustpan to form a layer with thickness of 3-5cm, drying in the sun, enabling all the tea leavesto be evenly irradiated, taking the tea leaves into a room every night and spreading for drying under the condition of ventilation, and continuously drying in the sun the next day. The finally fermented Pu'er tea finished product is enabled to be different both in taste and color by changing the water content and components of the Pu'er tea raw material and changing the tea making environment; inactual sales, the Pu'er tea meets the demands of customers with different tastes and increases the economic benefit.

The invention relates to a making method for powder sticked pacific saury slices. The method includes: preferably selecting a fresh pacific saury as the raw material, subjecting the raw material pacific saury to scaling, decapitating, evisceration, fish blood and impurity removal, conducting carcass opening and separation on the fish body and the vertebra, making the fish body into fish slices, then washing and draining the fish slices, and putting them into a seasoning solution made of salt, garlic essential oil, kelp liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to undergo low temperature impregnation to be tasty, performing water controlling, then wrapping the outer surfaces of the fish slices with potato starch, and carrying out quick-freezing treatment so as to obtain nutrient-rich quick-frozen powder sticked pacific saury slices. The making method for powder sticked pacific saury slices provided by the invention has the characteristics of advanced technology, reasonable process, strong operability and high making efficiency. The made fish slices have the advantages of beautiful appearance, safety and sanitation, stable quality, long shelf life, fresh and mellow taste, palatable sweet and salty taste and unique flavor, and can be eaten after opening the package and frying.

The invention discloses a black tea solid beverage and a production method thereof. The production method is characterized in that nicotinamide and enzymolysis processes are added in the extraction process, and an ozone oxidation process is added based on traditional alkali treatment. According to the process, nutritional ingredients such as amino acids, vitamins and tea polysaccharide in tea water can be increased, the black tea, the black tea decreaming time is shortened, the color of tea water is redder and brighter than that of tea water only adopting alkali decreaming, and the black tea solid beverage has no alkali taste and is better in flavor.

The invention belongs to the technical field of forestry breeding and discloses a regulator for cutting seedling and transplanting of aceraceous plants such as red maple and a planting method thereof. According to the regulator for cutting seedling and transplanting of the aceraceous plants such as red maple, provided by the invention, extensive plantation can be performed by rapidly dipping the cuttings into the regulator only, and the regulator is particularly applied to industries such as gardens, municipal administration, road and landscaping. The regulator disclosed by the invention is capable of nourishing the bark, controlling leaf yellowing, leaf spots and powdery mildew and high in cutting survival rate, and the quality of cuttings in the same area is large; moreover, the problems of irregular roots, instability, fewer roots, root puffing, root system callus and multiple calluses are solved.

The invention discloses a production method of jasmine Fu tea and a product of the jasmine Fu tea and belongs to the field of tea processing. According to the method, optimal raw dark tea and optimaljasmine are produced into a fragrant black tea base with a scenting process, the fragrant black tea base is produced into the jasmine Fu tea with a flower growing process, the scenting process of flower tea and the flower growing process of Fu tea are effectively fused, so that the produced jasmine Fu tea contains rich golden flowers and has strong jasmine fragrance, and the technical problems that traditional flower tea cannot be stored for a long term, Fu tea has no fragrance and the taste of Fu tea is single are solved.

The invention discloses a rearing method for fattening pigs. The fattening pigs are reared in two stages, and separately fed with different kinds of feed regularly and quantitatively, it is ensured that balanced nutrition is provided for the pigs, the growth speed of the pigs is increased, the feed conversion ratio can be improved, the health conditions of pig bodies can be improved, and the immunity of the pig bodies can be improved; moreover, the stall-feed fattening pigs are effectively prevented from developing symptoms of wilting, constipation, inappetence and the like, weight gain of thefattening pigs is effectively promoted, significant improvement of the meat-production rate and the meat quality index is promoted, the pork is high in water-holding capacity and succulence, brightlyred in color and luster and good in texture and taste, and the pork quality and flavor are improved; besides, the carcasses are good in quality, the eye muscle area is large, the quality and the commodity value of the pork are remarkably improved, the feed-gain ratio is reduced, and the rearing method has very good economic benefits.

The invention discloses a dragon fruit and blueberry jam and a making method thereof. The jam is made of the following raw materials in parts by weight: 20-30 parts of red dragon fruits, 20-30 parts of blueberries, 10-15 parts of kiwi fruits, 10-20 parts of high-purity fruit syrup, 7-9 parts of xylitol and 1-2 parts of citric acid. The product is made of red dragon fruits, blueberries and kiwi fruits through scientific matching and combination, is convenient to take, has multiple vitamins essential for human bodies, and has effects of improving eyesight, beautifying faces, improving immunity,preventing cancer, and the like.

The invention relates to a brewing method of Japanese Peristrophe Herb health red koji wine. The method comprises the following steps: taking fresh stems, flowers and leaves of Japanese Peristrophe Herb, boiling the stems, flowers and leaves, taking the obtained detection, immersing glutinous rice-indica rice mixed uncooked rice, and boiling the mixed uncooked rice to form cooked rice; and inoculating a monascus seed liquid, saccharifying, mixing with wine koji and sweet wine koji, pre-fermenting, adding high-alcohol rice wine, and fermenting and ageing to obtain the Japanese Peristrophe Herb health red koji wine. The Japanese Peristrophe Herb health red koji wine has the characteristics of abundant active substances, red and brilliant color, soft smell and fragrance, and mellow and full mouthfeel, and is a health wine with heat clearing, detoxifying, liver protecting, blood fat conditioning and other physiologically active functions.

The invention relates to a making method for powder sticked sardine slices. The method includes: preferably selecting a fresh sardine as the raw material, subjecting the raw material sardine to scaling, decapitating, evisceration, fish blood and impurity removal, conducting carcass opening and separation on the fish body and the vertebra, making the fish body into fish slices, then putting the fish slices into a seasoning solution made of salt, garlic essential oil, kelp liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to undergo low temperature impregnation to be tasty, performing draining, then wrapping the outer surfaces of the fish slices with potato starch, and carrying out quick-freezing treatment so as to obtain nutrient-rich quick-frozen powder sticked sardine slices. The making method for the powder sticked sardine slices provided by the invention has the characteristics of advanced technology, reasonable process, strong operability and high making efficiency. The made fish slices have the advantages of beautiful appearance, safety and sanitation, stable quality, long shelf life, fresh and mellow taste, palatable sweet and salty taste, and unique flavor, and can be eaten after package opening and frying.

The invention discloses a method for producing sausage, which takes high quality refined meat as raw material, adds purpose made soy sauce, white spirit and glutavene, then feeds into casing foil, fastening section by section, drying and airing, and getting finished product. The sausage is characterized by high sugar content and special taste.

The invention discloses fermented meat paste and a preparation method thereof. The fermented meat paste comprises fermented meat and a flavoring agent, every 100 g of fermented meat contains 3% of white granulated sugar, 10% of thick broad-bean sauce, 2% of chili powder, 15% of sour and hot cowpeas, 10% of vegetable oil, 0.5% of monosodium glutamate, 0.5% of cumin powder, 0.06% of Chinese pricklyash powder, 0.1% of pepper powder, 0.08% of ginger powder, 50% of purified water and 5% of sweet potato starch. A composite leavening agent prepared from pediococcus pentosaceus 37x-15 and staphylococcus carnosus is added into meat for fermentation, and the meat is stir-fried after fermentation is completed. The meat paste disclosed by the invention is strong in sauce flavor, red and bright in color, moderate in sour and spicy taste and thick in paste body, and is a convenient table food with rich nutrition and unique flavor.