60results about How to "Save color" patented technology

The invention relates to a method for making globe fish can, including the following steps: material preprocessing, cutting, soup stock production, mixing, canning, pre-boiling, sealing, sterilization, cooling, casing. The key technology of the method is adopting the wave-type hot water injection of an automatic spraying sterilizer and the temperature rise regulating sterilization in multi-stage. The making method has a strict and general sterilization to the globe fish materials, makes use of the advanced processing devices, temperature rise regulating sterilization in multi-stage and reasonable making technology. The can products are not only safe, nutrient, but also maintain the natural taste of the globe fish.

The invention discloses a rose eternal flower manufacturing technology which comprises the following steps: selecting roses, carrying out dehydration and decoloration treatment on the selected roses, putting the roses in displacement liquid, dying the roses and drying the roses to obtain the finished products. With adoption of the rose eternal flower manufacturing technology, the color and moisture of the prepared roses can be kept permanently and the form of the roses is natural.

The invention provides a processing method of Dendrobium officinale Kimura et Migo flower tea. The method comprises the following steps: picking flowers, cleaning the flowers, spreading the cleaned flowers for drying, deactivating enzyme, stir-frying the obtained product, baking and shaping the fried product, and sorting and packing the final product. According to the invention, the processing method of the Dendrobium officinale Kimura et Migo flower tea is improved, so that the nutritive value of the Dendrobium officinale Kimura et Migo flower tea is retained, and when the Dendrobium officinale Kimura et Migo flower tea is brewed with water, strong fragrance lasts for a long time, the flowers are unfolded in water, and higher ornamental value is achieved.

Apparatus and methods for delivering liquid color to a plastic resin processing machine include a scale for weighing a container of liquid color, a pump for removing liquid color from the container, controller for actuating pushers in the pump in a sequence whereby a first pusher is displaced to squeeze the delivery tube while a second and third pusher are not displaced thereby permitting liquid color to flow through the tube from the supply to a first position of tube squeezing, whereupon a second pusher is displaced to squeeze the tube and substantially trapped liquid color in the tube at the first and second position of tube squeezing, whereupon the first pusher permits liquid color to flow through the tube pass the first position of tube squeezing and the third pusher squeezes the tube and thereby forces at least a portion of the trapped liquid color material through the tube pass the first position of tube squeezing thereby supplying liquid color to the plastic resin processing machine at a predetermined rate according to a selected recipe to produce plastic parts having desired characteristics.

The present invention mainly relates to a microwave drier, especially a microwave vacuum drier. A safe and energy-saving microwave vacuum continuous automatic drier includes a tank (A), a hoisting system (8), a vacuum system (9), a microwave heating system (1) on the tank (A), characterized by including a delivery device (6) inside the tank (A), a discharging device (5) below the delivery device (6), the materials in the tank (A) are non-metallic materials. On the basis of ensuring the strength and the toughness, the striking a light and discharging are avoided in the vacuum state when metal is heated in the microwave. The invention adopts the way of microwave radiation heating, utilizing the characters of microwave high efficiency, easy to control, antisepsis, sterilization, fast heating, even heating, fast dehydration, preserving to reduce the power waster and advance the efficiency.

The invention discloses a method for processing mulberry solid solution powder, comprising the following steps of: selecting mulberries produced by excellent mulberry seeds, removing stems, green grains and mildew grains, crushing the grains, washing with water, steaming on a pot with a curtain, ceasing fire ten minutes after boiling, cooling the mulberries for later use; mashing part of cooled mulberries, adding yeast into the mashed mulberries according to the ratio of the mulberries to the yeast being 10 kilos to 15 grams, evenly stirring, keeping in the environment of 30-35 DEG C for continuously fermenting for three days; mixing the fermented mulberries, the fermented sticky rice and the dried mulberries according to the ratio of (3-1): (0-1): (1-4), removing peels and kernels by a dual-path pulp beater and filtering by a screen plate with 20 meshes to obtain mulberry pulp; and drying the mulberry pulp by a spray dryer at 90-120 DEG C to obtain the mulberry solid solution powder. The invention does not add any preservative and can preserve the original flavor, cluster and nutrients of the mulberry.

The invention discloses a method for debittering color protection and low-temperature processing of ginkgoes. The method comprises the following steps: 1, preparing a ginkgo raw material at first, screening the raw material, then peeling after pre-cooking the ginkgo raw material to obtain ginkgo nuts, and then performing debittering color protection and hardening on the ginkgo nuts; 2, quick-freezing the hardened ginkgo nuts by virtue of a low-temperature freeze-drying technology to ensure that compact tissues of the ginkgo nuts form micro-crystalline structures, performing vacuum sublimation under the quick-freezing condition to ensure that the ginkgo nuts become crisp, then unfreezing, putting into vacuum to perform immersion and cleaning, and draining after cleaning; and 3, performing vacuum frying on the drained nuts, performing vacuum oil removing during the vacuum frying, then performing product seasoning, and finally warehousing.

A preparation method of seasoned poached eggs comprises the following steps: (1) eggs are graded according to the quality standard; (2) a heat transfer medium is heated to 80-95 DEG C; (3) the eggs are totally immersed in the heat transfer medium and boiled for 7-10 min; (4) the boiled eggs are cooled in water at 10-20 DEG C; (5) the cooled eggs are totally immersed in a prepared seasoning liquid, the mixture is placed in vacuum decompression equipment for 2-4 days, the vacuum degree is kept from subzero 0.09 Mpa to subzero 0.1 Mpa, and the temperature is set to be 25 DEG C; (6) the poached eggs prepared through the steps are subjected to cold storage in a low-temperature environment at 0-10 DEG C. The egg white of the prepared poached eggs is denaturalized completely, and the hardness and the elasticity reach the states of normal hard boiled eggs; while the texture of yolk is in a soft sate and colloidal, the yolk is in bright deep yellow and tastes fine and soft, and small-molecular flavor substances of the prepared seasoning liquid enter the eggs completely without damaging the inside forms of the poached eggs, so that the poached eggs are good in color, flavor and taste.

The invention discloses a preparation method of purple sweet potato powder. The preparation method includes the following specific steps: 1, washing, wherein purple sweet potatoes are washed with clean water; 2, peel removing, wherein the peel of the purple sweet potatoes are removed completely with a bamboo knife; 3, slicing, wherein the peeled purple sweet potato in the step 2 is sliced with a vegetable slicer into purple sweet potato slices; 4, color protection, wherein the purple sweet potato slices are placed in a sodium chloride solution with the concentration of 0.6% for 5-8 min, and the solution is slightly stirred with a stirring rod; 5, drying, wherein the purple sweet potato slices are placed in a drying oven; 6, crushing, wherein the purple sweet potato slices dried in the step 5 is crushed in a hammer piece type crusher, the fineness of the crushed purple sweet potato is 50-100 meshes, and the purple sweet potato powder is prepared; 7, packaging, wherein the purple sweet potato powder obtained after crushing in the step 6 is packaged into a bag. The obtained purple sweet potato powder has the advantages of being healthy, safe, and good in color protection effect.

The invention discloses a preparation method of a vacuum freeze-dried banana product. The preparation method comprises the following steps: 1) removing fruit peels of bananas, and taking out fruit flesh; 2) evenly laying the banana fruit flesh on an aluminum plate with the thickness of 3 to 5 cm, the steam temperature of 121 to 125 DEG C, the time of 120 to 150 seconds and the material central temperature of not less than 75 DEG C; 3) cooling the fruit flesh to the room temperature; 4) preparing a mixed solution, wherein according to the mass ratio, the solution contains 0.2 to 0.5% of iso-VC sodium, 0.1 to 0.3% of tea polyphenols, 0.6 to 1.0% of glucose, and 1.0 to 1.5% of dextrin; 5) soaking the fruit flesh in the mixed solution for 10 to 15 s; and 6) carrying out vacuum freeze drying, wherein the technical parameters comprise the plate laying thickness is 2 to 3 cm, the vacuum degree is 80 to 100 Pa, the cryo-temperature is -30 to -40 DEG C, the sublimation temperature is 40 to 50 DEG C, the time is 8 to 10 hours, the vacuum degree of the vacuum drying process is 60 to 80 Pa, the drying temperature is 50 to 60 DEG C, and the time is 6 to 8 hours. The product is not browned in the production process, and is not browned within 30 minutes after be brewed with a soymilk product.

The invention discloses a preparation method of a pre-cooked Fotiaoqiang frozen bag. The preparation method includes the following steps: cooking bone soup by adopting a high-temperature high-pressureshort-time processing mode, then adding a plurality of materials such as abalones, sea cucumbers, scallops, shark lips, fish maws, shiitake mushrooms, tendons, quail eggs, duck gizzards, etc., boiling the mixture with soft fire to obtain a Fotiaoqiao product, cooling the Fotiaoqiao product to room temperature, adding scallop skirt hydrolysate, carrying out packaging by adopting a high temperatureresistant steaming/boiling bag, then quick freezing the bag at -35 to -45 DEG C for 50-60 minutes to obtain a pre-cooked Fotiaoqiao frozen bag, and putting the pre-cooked Fotiaoqiao frozen bag in a refrigerator (-18 DEG C) for frozen storage. The pre-cooked Fotiaoqiang frozen bag is high in nutrient value, simple and convenient in processing technology and easy to realize industrial production; and a proper amount of the scallop skirt hydrolysate is added to inhibit the growth and recrystallization of ice crystals, so that the method can maintain water retention capacity, solubility and otherfunctional characteristics of proteins better, and can prevent the product from darkening in the process of freezing storage and from affecting the eating quality.

This invention relates to an applicator for applying coating medium, in particular coating medium in several layers onto a running web surface. The applicator includes several curtain heads, which are arranged at random distances apart and from which the coating media or colors are dispensed downward, and an inclined guide face which—as the result of lamination of the coating media or colors dispensed one after the other from each of the several curtain heads along the incline in order to form the several medium or color layers and, in addition, to form a color curtain from a curtain guide part pointing downwards—moves the color layers at the end of the part of the incline onto the web surface.

The invention discloses a preparation method of dried flower tea keeping a natural original color and a shaped flower shape of camellia nitidissima. The preparation method comprises the following steps: drying in an electrostatic field and airing by cold air. The step of drying in the electrostatic field comprises the following steps: putting fresh flowers into a metal shaping model to be shaped and then putting the shaped fresh flowers into an electrostatic field drying machine to be rapidly dehydrated and dried at a low temperature, wherein the drying temperature is 12-15 DEG C and the drying time is 8-10 hours; and finally, preparing a flower tea primary product. The step of airing by the cold air comprises the following steps: taking the flower tea primary product and drying the flower tea primary product by the cold air at 5-15 DEG C for 3 days until the water content is less than or equal to 5% to obtain the dried flower tea keeping the natural original color and the shaped flower shape of camellia nitidissima. According to the dried flower tea prepared by the method, the original color and the natural shape of the fresh flowers of camellia nitidissima are kept better and the quality of the dried flower tea can be improved.

The present invention discloses honey sauce and a preparation method thereof. The honey sauce comprises the following components in parts by weight: honey 70-98 parts, pectin 0.1-1 part, white granulated sugar 0.4-3 parts, water 2-20 parts, citric acid 0-3 parts and malic acid 0-3 parts. The present invention also provides a preparation method thereof. Honey sauce is high in honey content, good in organoleptic property, rich and special in honey flavor, ideal in rheological property of this kind of product, good in stability, good in nutrition, and easy to carry and transport. The honey sauce is simple in operation and process, low in cost and easy to realize industrialization of the project.

The invention discloses a whole-course multi-section synergistic sterilization and fresh-keeping method of shredded Qiongzhuea tumidinoda Hsueh bamboo shoots, which comprises the following steps: blanching the Qiongzhuea tumidinoda Hsueh bamboo shoots with shells, removing the shells, putting the blanched Qiongzhuea tumidinoda Hsueh bamboo shoots into a blanching fixation machine, carrying out steaming fixation, carrying out color protection and brittleness protection on the whole or half cut Qiongzhuea tumidinoda Hsueh bamboo shoots, wherein the composite color protection agent is prepared bydissolving vitamin C, D-isoascorbic acid, sodium chloride and citric acid in water according to a certain proportion,the crispness-keeping agent is prepared by dissolving calcium chloride, sodium alginate and pectin in water according to a certain proportion; and then shredding, pickling to remove bitter taste, mixing, packaging in vacuum, then carrying out ultrahigh pressure treatment, precooling and liquid nitrogen quick-freezing treatment, and carrying out low-temperature freezing storage to realize long-term storage. According to the method, the storage time of the shredded Qiongzhuea tumidinoda Hsueh bamboo shoots can be prolonged to 2 years, the fresh-keeping effect is improved, original functional components of the raw materials are well preserved, the color and hardness are closeto those of fresh bamboo shoots, the taste is good, the product is safe, and no sulfur is left.

The invention provides a passion-fruit rose-flower seabuckthorn-fruit pastry. The passion-fruit rose-flower seabuckthorn-fruit pastry is prepared by the following steps: A, preparing seabuckthorn fruit juice; B, extracting flavor substances of passion fruits; C, preparing rose flower stuffing; D, preparing batter; and E, preparing the pastry. The invention further provides a preparation method ofthe passion-fruit rose-flower seabuckthorn-fruit pastry. The passion-fruit rose-flower seabuckthorn-fruit pastry provided by the invention is relatively good in taste and flavor, as well as relativelyhigh in nutritional values.