188results about How to "Ruddy color" patented technology

The roasted sausage is produced with the materials including pork 60-100 weight portions, chicken chest 10-30 weight portions, icy water 20-50 weight portions, sugar 1.5-4.0 weight portions, salt 1.4-4.0 weight portions, monosodium glutamate 0.15-0.4 weight portions, sodium nitrite 0.00243-0.00486 weight portion, red kojic rice 0.009-0.036 weight portion and spice powder 0.18-0.36 weight portion. The production process includes deforesting main material, trimming, chopping, compounding supplementary material, kneading, filling, steaming, fumigating, drying, cooling and other steps, and features the fumigating, in which the sausage is fumigated with filtered smoke at 55-65 deg.c for 15-20 min. The roasted sausage has no residual smoke grain, no benzopyrene and other toxic matter, low fat content, high protein content, good taste and unique scent.

The invention discloses crystal pork sausage and a preparation method of the crystal pork sausage. The crystal pork sausage takes pork and pig skin as raw materials and ice water, protein powder, carrageenan, edible salt, sodium nitrite, red yeast rice, white pepper powder, glucose, ginger powder, sodium tripolyphosphate and monosodium glutamate as auxiliary materials, and is prepared by the following steps of tumbling, salting, filling, smoking, cooking, radiating, packaging and sterilizing. The production process is simple, short in cycle and high in efficiency; the processed crystal pork sausage has the characteristics of ruddy color and luster, outstanding fragrance, compact tissues, good elasticity, semi-transparent tangent plane, rich nutrition and the like.

The present invention provides a modified atmosphere thawing device for omophagia seawater fish and a thawing method thereof. The modified atmosphere thawing device comprises a box body, a power supply unit, a temperature control unit, a gas mixing unit, an air pumping unit, a sterilizing unit, an alarm unit and a system control unit. The method comprises the following steps: (1) setting ozone sterilization time in the system control unit, closing a box body door, and operating the ozone sterilization process; (2) placing the well-cut seawater fish flesh on a shelf after finishing the ozone sterilization process, closing the box body door, setting thawing procedure parameters including thawing temperature, thawing time and types and proportions of mixed gas in the system control unit, starting the thawing procedure, and stopping the thawing procedure until the thawing procedure runs over. The modified atmosphere thawing device and the thawing method have effects in improving redness value and durability of the omophagia seawater fish products, reducing product thawing loss, inhibiting microbial growth and reproduction, etc., and can make the products relatively ruddy and attractive in color, improve product quality and safety levels, prolong shelf life and increase product revenue.

The invention provides parslane herb pickles and a preparation method thereof. The preparation method comprises the following steps of: soaking, washing and mincing dried parslane herb; adding ingredients such as salad oil, edible salt, soybean paste, dry chili, ginger, spices, white granulated sugar, monosodium glutamate and the like to fry the parslane herb; and packaging and sterilizing the parslane herb to prepare the parslane herb pickles. The parslane herb pickles have the advantages of simple process, convenient operation, convenient eating, capability of keeping natural nutritious ingredients and unique flavor, and is excellent food for household and travel.

The invention discloses honey scent health black tea. The honey scent health black tea is prepared from the following components in parts by weight: 1,000 parts of fresh tea leaves, 140 to 150 parts of dried taxus chinensis fruit or/and 200 to 300 parts of hydromel, wherein the hydromel is prepared by blending 5 weight parts of water and 1 weight part of honey. The invention further discloses a preparation method for the black tea. The preparation method comprises the following steps: a, withering; b, rolling, namely, uniformly adding the dried taxus chinensis fruit into a rolling machine for rolling together after the tea leaves are withered to a suitable degree; c, de-blocking and screening; d, fermenting; e, shaping; and f, drying. The blended hydromel is sprayed on the tea leaves which are de-blocked and screened, and then the tea leaves are fermented, wherein the temperature of the hydromel is 50 DEG C.

The invention relates to a dilute stuffing ham pie and the production process, the name of dilute stuffing is called because the stuffing is soft; the invention solves the shortcomings of the traditional; based on the prior ham pie, the invention is an improved ham pie; the wrapping and the stuffing is soft and tasty, the sweet and salt is appropriate; the sense, shape and smell are attractive; the ham pie is a filament, and the stuff is very soft; the icing sugar is used for being dissloved easily, thereby the ham pie is applicable for vast mass; the raw materials are refined, which is selected from the old ham over 2 years which can be taken without cooking, the flavor is pure and strong and the color is red. The dilute stuffing crust ham pie has the advantages of crisp, soft and uncoursed wrapping; and the dilute crisp stuffing ham pie has the advantages of soft, aromatic and crisp with rich egg taste, and small honeycomb-shaped wrapping.

The invention relates to a sugar-free cubilose ham moon cake and a manufacture method thereof. The sugar-free cubilose ham moon cake comprises a wrapper and filling, wherein the cake wrapper comprises 9-11 parts of flour, 1-1.3 parts of powder maltitol, 3.0-4.5 parts of refined lard, 0.3-0.6 parts of honey, 1-1.5 parts of water and 5-6 parts of eggs; and the filling comprises 8-14 parts of steamed ham powder, 0.1-0.2 part of edible dry cubilose, 5-8 parts of powder xylitol, 0.2-0.4 part of powder bifidus factors, 0.3-0.5 part of honey, 1.3-2.0 parts of steamed flour and 0.8-1.4 parts of refined lard. The manufacture method comprises the following steps: wrapping the filling into the cake wrapper; and baking the moon cake in an oven at 210-230 DEG C for 8-10 minutes. The ham moon cake has extremely fine and soft filling, replace sugar with the maltitol, the xylitol and the bifidus factor so that the product is suitable for more people; a hard crust moon cake gives crisp, friable and mild tastes in the mouth, and a crisp crust moon cake is crisp, fragment and friable and has a strong egg flavor.

The invention belongs to the field of food, and in particular relates to a preparation method of a beef jerky. The method specifically comprises the following steps: putting fresh beef into Puerh tea and soaking the beef for 2 hours to obtain a pretreated material; putting the pretreated material into boiling water and cooking the material for 30-50 minutes, and after the material is cooled to the room temperature, cutting the material into sliced meat with a thickness of 3-5 millimeters; decocting ingredients to form marinade, putting the sliced meat into the marinate, and boiling the sliced meat at the boiling state of the marinade until the meat is tasty to obtain marinated meat; frying the marinated meat with strong fire, adding seasonings, and frying the meat with mild fire until the meat is tasty to obtain jerky; and subjecting the jerky to drying treatment to obtain the beef jerky. The invention uses census which has fat reducing and grease removing effects and possesses mellow flavor. The beef treated using the method is low in fat content and ruddy in color, and has the mellow flavor of Puerh; and the method is suitable to be used for preparing special flavor beef jerky. The prepared special flavor beef jerky does not need addition of excessive seasonings, and the key point lies in tasting the amazing sense of combining beef and Puerh; and the beef jerky is a green healthy food.

The invention relates to field of health-care food processing, in particular to a technological method for rose starch through vacuum freeze-drying. A preparation method for the rose starch through vacuum freeze-drying is characterized by comprising the following steps: (a) roses are picked; (b) the roses are cleaned and pulped; (c) the vacuum freeze-drying is performed as follows: the rose pulp is put in a vacuum freeze-drying machine for vacuumizing to 15-25 kPa; meanwhile, the refrigeration is started to drop the cold trap temperature of the vacuum freeze-drying machine to minus 40 to minus 65 DEG C within 2-4 hours; the keeping time is 0.5-2 hours; the rose pulp is heated up to 0-15 DEG C within 9-30 hours, so that the rose pulp is dried; the died rose starch is kept in rose red; the nutritional ingredients and health care effects of the rose starch are maximally remained; the freeze-dried rose starch is obtained. The preparation method has the advantages of little destructiveness of effective components of biological activity of the vacuum freeze-dried rose starch, remain of the nutritional ingredients and active substances of the roses, low moisture content, high sugar content, red color and convenience for transportation and long-time storage.

The invention provides a processing method for curved black tea. The processing method comprises the following steps of carrying out sunning treatment on fresh leaves, naturally withering and lightly rolling; then introducing oxygen and fermenting; then drying a product to be with a certain water content by using a drying machine; then putting the product on a curve frying machine to be shaped; and finally, putting the product on drying equipment to be shaped by handwork and drying. According to the processing method provided by the invention, foundations are laid for flavor quality by processes of sunning, withering, introducing the oxygen, fermenting and the like; foundations are laid for appearance quality by processes of shaping by curves, protecting the color by cold air, manually assisting and the like; finally, the specially-produced curved black tea which is beautiful in appearance, high in color and aroma and mellow in taste is obtained.

The invention discloses persimmon vinegar with effects of promoting blood circulation and removing blood stagnation. The persimmon vinegar is brewed from persimmon in conjunction with the following traditional Chinese medicines: salvia miltiorrhiza, Chinese Angelica, creeping liriope, ligusticum wallichii, wolfberry fruit and hawthorn fruit by the process of fermentation. By virtue of synergism of the traditional Chinese medicines, the persimmon vinegar has the effects of promoting blood circulation and removing blood stagnation, cooling blood and eliminating mass, and tonifying the liver and kidneys. The persimmon vinegar provides a human body with acetic acid, lactic acid, succinic acid, gluconic acid, malic acid and amino acids while taking full advantage of medical effects, which can enhance the health-care effect of promoting blood circulation and removing blood stagnation. The invention has the benefits that the prepared persimmon vinegar has a sour-sweet taste, a bright red color and a mild fragrance of traditional Chinese medicines, is free of adverse and toxic effects, can be eaten together with other foods or separately, and is significant in the effects of promoting blood circulation and removing blood stagnation.

The invention relates to the technical field of steak processing, in particular to a steak for children and a manufacturing method thereof. The steak for children comprises steak raw materials and seasoning. The seasoning comprises, by weight, 3-6 g of edible salt, 10-14 g of soy, 3-5 g of white granulated sugar, 4-6 g of trehalose, 3-6 g of baking soda, 7-10 g of egg white, 3-6 g of soyabean protein powder, 4-7 g of starch, 0.2-0.4 g of licorice powder, 1-1.5 g of ground black pepper, 0.1-0.3 g of ground myristica fragrans and 200-300 g of vegetable oil. The product is ruddy in color, soft and natural in fragrance, salty, fresh and palatable, the beef is fine, smooth and rich in elasticity, and the steak is fresh, tender, juicy, rich in nutrition, easy to absorb and absorb and is a product suitable for being eaten by children.

The invention relates to a sugar-free saffron ham moon cake and a manufacture method thereof. The sugar-free saffron ham moon cake comprises a wrapper and filling, wherein the cake wrapper comprises 9-11 parts of flour, 1-1.3 parts of powder maltitol, 3.0-4.5 parts of refined lard, 0.3-0.6 part of honey, 1-1.5 parts of water and 5-6 parts of eggs; and the filling comprises 8-14 parts of steamed ham powder, 0.03-0.05 part of edible saffron, 5-8 parts of powder xylitol, 0.2-0.4 part of powder bifidus factors, 0.3-0.5 part of honey, 1.3-2.0 parts of steamed flour and 0.8-1.4 parts of refined lard. The manufacture method comprises the following steps: wrapping the filling into the cake wrapper; and baking the moon cake in an oven at 210-230 DEG C for 8-10 minutes. The ham moon cake has extremely fine and soft filling, replaces sugar with the maltitol, the xylitol and the bifidus factor so that the product is suitable for more people; a hard crust moon cake gives crisp, friable and mild tastes in the mouth, and a crisp crust moon cake is crisp, fragment and friable and has a strong egg flavor.

The invention relates to a mind-easing persimmon vinegar, which is matched with traditional Chinese medicine raw materials such as ganoderma lucidum, fleece-flower root, longan pulp, angelica, ophiopogon root, Chinese date and silktree albizziae flower and is made through the preparation processes of fermentation and brewing; since synergetic effect is generated among all medicines, the mind-easing persimmon vinegar has the efficacies of tonifying and nourishing the blood, promoting blood circulation, nourishing Yin, dispersing the depressed Qi, easing the mind, etc., while the medicine efficacies are put into full play, a human body is replenished with acetic acid, lactic acid, succinic acid, vinaceous acid, malic acid, amino acid and the like so as to strengthen the health preservation effects of mind nourishment and mind easing. The mind-easing persimmon vinegar provided by the invention has the beneficial effects of sweet and sour mouthfeel, sanguine color, slight Chinese medicine fragrance and no toxic side effect and can be drunk together with meals and singly drunk, and the mind nourishment and mind easing effects are obvious.

The invention relates to the technical field of food processing, in particular to a novel dried beef preparation method and dried beef. The dried beef preparation method includes the steps of pickling, curing, drying and sterilizing. In the pickling step, beef is pickled by pickling materials at the temperature of 0-8 DEG C for 4-48 hours. In the curing step, curing temperature is not higher than 90 DEG C, and curing time is 5-40 minutes. In the sterilizing step, a microwave sterilization method is adopted, sterilizing temperature is not higher than 90 DEG C, and sterilizing time is 2-8 minutes. According to the dried beef preparation method, the degree of damage to the flavor, the structure and nutrient substances of the dried beef caused by a traditional high-temperature processing technology is reduced, and pure flavor, clear grain, compact texture, proper hardness and moderate chewiness of the dried beef are ensured.

A technology for cooking the mutton stewed in soy sauce with unique taste, no odor smell and long quality guaranteed period includes such steps as choosing raw mutton, cutting to become blocks, pre-treating, stewing, removing bone, boiling, cooling and packing.

The invention discloses a prosage. The prosage is prepared from the following raw materials in parts by weight: 15-20 parts of non-transgenic textured soybean protein, 5-8 parts of non-transgenic soybean isolate protein, 1-2 parts of xanthan gum, 8-11 parts of starch, 8-11 parts of vegetable oil, 20-50 parts of ice water, 1-3 parts of preserved fruit, 0.2-0.5 part of fresh garlic, 1.5-4.0 parts of white granulated sugar, 1.4-4.0 parts of table salt, 0.15-0.4 part of aginomoto, 0.00243-0.00486 part of potassium sorbate, 0.009-0.036 part of red yeast rice, 0.18-0.36 part of five-spice powder and 0.1-0.15 part of cinnamon powder. The invention also discloses a preparation method of the prosage. The prosage is low in fat, high in protein, ruddy in color and luster, compact in structure, crisp in outside and soft in inside, fresh and tender and pleasant to the palate, has a special prosage flavor, has a certain meat taste and has the advantages of nutrition, delicious taste and high safety.

Spicy red oil dried small shrimps and a manufacturing method thereof are provided. The method includes: frying dried small shrimps with linseed oil until the dried small shrimps are golden yellow, fishing out to obtain the fried dried small shrimps, heating linseed oil, adding ginger slices when the linseed oil foams, and fishing the ginger slices out when the oil foams disappear; stopping heating, adding chilli powder for three times with the adding amounts in the three times being the same, adding pepper, anise, myrcia, Sichuan pepper and sugar, transferring into a container, cooling naturally, digesting overnight, and picking the Sichuan pepper, the pepper, the anise, and the myrcia out to obtain spicy red oil; and pouring the spicy red oil onto the fired dried small shrimps, adding salt, stirring uniformly to obtain the spicy hot oil dried small shrimps, and filling. The spicy hot oil dried small shrimps and the preparing method thereof are advantageous in that: the formula is scientific and reasonable; the spicy hot oil dried small shrimps are fresh, fragrant, delicious, spicy, hot and crisp; the product combines advantages of high nutrition value and rich fragrance of the linseed oil, advantages of high calcium content, a crisp property after frying and easy absorption of the dried small shrimps, and advantages of being spicy, hot, appetizing, and the like of the spicy red oil; and the product is an instant food, suitable for being eaten together with rice or bread and preparing other dishes, and suitable for people of all ages.

The invention belongs to the field of food processing, in particular to a production method of a nutrient and health-care sweet dried persimmon taking a completely ripe and softened sweet persimmon and sweet persimmon leaves as raw materials. The production method is characterized by comprising the following steps of cleaning, sweet persimmon leaf refrigeration and breaking, extraction, dryness, beating, mixture, colloid milling, baking, boiled pelletizing and dryness, and wafering. Cake kneading and sulfitation are not required during production, no additive is added, and the sweet dried persimmon is natural, nutrient, safe and contamination-free. The nutrient and health-care sweet dried persimmon is produced by taking the completely ripe and softened sweet persimmon and the sweet persimmon leaves as the raw materials. The produced dried persimmon is red in color, uniform in size, and sweet, has the health-care functions of the sweet persimmon fruit for diseases such as gastrointestinal diseases, cardiovascular diseases and hepatitis, has a higher natural nutrition content of the sweet persimmon leaves, and has the effects of softening blood vessels, reducing and stabilizing blood pressure, regulating blood fat and enhancing the organic immunity.

A preparation method of marinated pig trotters comprises the steps as follows: 1) pretreatment; 2) deodorization treatment; 3) deep treatment and 4) marinating. The marinated pig trotters have the characteristics of being clean, delicious and high in nutrient value, special red marinade is adopted for marinating, and the marinated pig trotters have the unique fragrance and the ruddy color, taste mellow and have good appearance. In the deep treatment in the step 3), pig trotters are treated through ultrasonic waves, so that myofibrils in the pig trotters are damaged to a certain extent, releaseof protein in the myofibrils is facilitated in the following marinating process, and the utilization rate of the nutrient value of the marinated pig trotters is increased. Besides, the eating taste of the marinated pig trotters is improved.

The invention discloses a preparation method of solid-state fermentation pickled fishes. The preparation method comprises the following steps of taking fresh fish blocks, and putting the taken fish blocks into pickling liquid for wet pickling so as to obtain primary pickled fish blocks; taking out the primary pickled fish blocks for dry pickling so as to obtain secondary pickled fish blocks; performing gradient type multistage drying on the secondary pickled fish blocks until the water content of the fish blocks reaches 45-55% so as to obtain dried fish blocks; and mixing the dried fish blocks with seasoning, and then performing sealed fermentation so as to fermentation pickled fishes. The ready-to-eat solid-state fermentation pickled fishes are rich in nutrition, low in salt content, free from fishy taste, rich in fermented flavor, fine and smooth in meat quality, rich in chewiness, and good in mouth feel, and conforms to the eating style of modern people.

The invention provides broad bean mash and a preparation method thereof. The broad bean mash is prepared from the following raw materials in parts by weight of 100 parts of dried broad beans, 15-25 parts of compound wheat flour, 100-140 parts of saline water and 0.02-0.05 part of aspergillus oryzae koji essence, wherein the compound wheat flour comprises wheat flour, highland barley flour and vital gluten in a mass ratio of (3-8): (0-7): (0-3); the saline water comprises edible salt, water and soy sauce; and the content of amino acid nitrogen in the saline water is 0.1-0.3 g/100mL, and the concentration of the saline water is 27.0-30.0 g/100mL. According to the broad bean mash provided by the invention, under the combined action of the components with the contents, the amino acid content of the broad bean mash is relatively high, and the broad bean mash is fresh and fragrant, ruddy in color and luster, rich in sauce ester fragrance and fragrant and crisp in petals.

The invention relates to a food preparation process, specifically a formulation of a spiced pork hock and a preparation process thereof. The formulation of the invention comprises a pork hock, salt, aniseed, cassia, fennel fruits, cloves, myrcia, Amomum tsao-ko, white cardamom, native chicken, pork loin, ginseng, welsh onion, fresh ginger slices, chili, and liquor. The preparation process consists of the steps of: washing the selected pork hock, putting the pork hock and well dissolved saline water into a pot and adding soup stock till just submerging the pork hock; boiling the mixture and removing foreign materials and oil on the soup surface, then adding a seasoning packet made of aniseed, cassia, fennel fruits, cloves, myrcia, Amomum tsao-ko, and white cardamom into the pot; putting the chicken, pork loin, ginseng, welsh onion, fresh ginger slices, chili, and liquor into the pot together for heating and changing the temperature from high to constant temperature, heating the pot for 1.5h when the temperature reaches 80DEG C, then taking the pork hock out of the pot and wiping it clean, coating the pork hock with vegetable oil, then conducting packaging and cold preservation. The spiced pork hock of the invention has the advantages of unique cooking, fragrant but not greasy taste, loose and soft meat, good mouthfeel, abundant nutrition, and ruddy color, thus being suitable for use in family feasts and travelling.