4 results about "Amber color" patented technology

The present application relates to a kind of preparation methods of amber glass, it is characterized in that: (1) composite colorant is prepared according to the following mole percentage: 0.06-0.07% Fe2O3, 0.01-0.05% iron silicate, 0.23-0.62% Na2SO4, 0.01-0.24% NH4HSO4, 0.25-2.6% high-purity graphite powder, the rest is anhydrous ethanol;(2) after the batch is placed into oven and dried, it is filled into platinum crucible and is melted, 1450-1520 ℃ is kept for 0.5-1.5 h;(3) copper plate of glass casting is preheated, and the glass liquid that is melted and clarified is taken out from high-temperature furnace, and is cast on the copper plate that is preheated;(4) the glass that is cast is placed into annealing furnace, then with furnace cooling to room temperature, and amber glass is prepared.The present application has the following advantages: the composite colorant of the present application can strictly control Fe 2+ / Fe 3+ As 1.76-2.25, can greatly improve the uniformity of coloring, stability;The visible light transmittance of the glass of the present application is ≤35%, 10-300 nm transmittance is 0, greatly improve the performance of ultraviolet resistance;Viscosity is lower during melting process, beneficial to glass packaging vessel forming.

The invention relates to the technical field of food processing, and discloses a formula of marinated meat, which comprises the following components by weight: 15 kg of soup stock; 15 kg of water; 250 g of edible salt; 150 g of chicken essence; 800 g of soy sauce; 1000 g of old rock sugar; 50 g of edible vegetable oil; according to the formula and the making method of the stewed meat, the use amount of edible salt and soy sauce is accurately controlled to prevent excessive salty taste, chicken essence and old rock sugar are matched to form a'salty, fresh and sweet after taste 'taste, the limitation of traditional single salty taste is broken through, spices are bagged according to a certain ratio and boiled slowly, the flavor permeates food materials, the problem that aroma is boring and poor in durability is solved, the taste is more layered, and the stewed meat is in a bright amber color due to the fried sugar color; the traditional dark problem is improved, the stewing time is determined according to food materials, and the stewed meat is stewed with medium fire, blanched and treated with cold water, so that the stewed meat is not greasy and chewy.

The design depicts a unique knife with a curved blade silhouette and a circular opening near the handle, providing an ergonomic grip; the upper part of the blade features a rough, forged texture transitioning into a finely patterned cutting edge; the handle consists of dark and light wood segments separated by amber-colored rings, adding strength and visual balance; the knife handle is cylindrical in shape, tapering slightly towards the top.

The application discloses a dried orange peel wine and a preparation method thereof, and belongs to the technical field of liquor preparation. The main technical scheme is as follows: old dry white liquor of the dry white type is used to extract Xinhui dried orange peel, and the extracted Xinhui dried orange peel is blended with Chinese wolfberry wine, hawthorn wine and gold silk small jujube wine, filtered, and then crystalline fructose is added and uniformly mixed to obtain the finished product. The dried orange peel wine is amber in color, has the special aroma of dried orange peel, and is accompanied by fruit aroma, jujube aroma and alcohol aroma; the complex aroma is pleasant; the wine body is harmonious, soft, delicate and clean; and the aftertaste is sweet.