138 results about "Bright red color" patented technology

The invention provides a yeast extract, a preparation method and application thereof. The preparation method of the yeast extract comprises the following steps: (a) mixing the yeast extract, glucose, sodium chloride, glycin, hydrolyzed vegetable protein and water in a reaction kettle; (b) performing heat reaction on the mixture in step (a) for 40 to 90 minutes at a temperature of between 100 and 130 DEG C and pH of between 4.5 and 6.3; (c) after the heat reaction, adding 6 to 10 weight percent of sodium glutamate and 1.0 to 3.0 weight percent of disodium inosinate and disodium guanylate into an obtained product for preparation; (d) filtering the yeast extract after the reaction to obtain filtrate containing the yeast extract; and optional (e) transferring materials after the reaction to a single effect falling film evaporator, and concentrating the materials to more than 65 weight percent and preferably concentrating the materials to between 65 and 70 weight percent. The yeast extract prepared by the method has sauce fragrance and caramel like deep bright red color, and a water solution of the yeast extract has transparent bright red color and fresh and salty mouthfeel.

The invention discloses spicy stewing oil and a preparation method thereof. The formula of the spicy stewing oil comprises salad oil, seasonings, fresh old ginger, fresh green Chinese onion, glutinous rice cake chilli, dry pepper, perfume, ligusticum chuanxiong, fructus tsaoko, fennel, fructus amomi, cinnamon, rhizoma kaempferiae, anise, Cape jasmine, Indian long pepper, cardamom fruit, semen myristicae, radix angelicae dahuricae, lemon grass, bay leaves, lysimachia sikokiana, clove, liquorice and rhizoma nardostachyos. The preparation method sequentially comprises the steps: preparation of raw materials, stewing, oil residue separation and cooling and packing. The spicy stewing oil has bright red color, pure flavor and attractive smell, realizes easy, quick and convenient preparation of stewed dishes; and the stewed dish has the advantages of oily color, rich and pure compound flavor, moderate spicy taste, long-lasting aftertaste and the like. The spicy stewing oil also can be used for making meat dishes, frying griddle cooked food and the like.

The invention relates to chilli sauce and a preparation method thereof. The chilli sauce in the invention comprises the following raw materials in parts by weight: 100 parts of dried red chilli, 30-50 parts of cooking oil, 40-60 parts of vinegar, 8-12 parts of salt, 0-30 parts of garlic, 0-30 parts of ginger, 0-10 parts of chicken essence and 0-10 parts of five spice powder. The preparation method of the chilli sauce comprises the steps of preprocessing the raw materials and auxiliary materials, mixing, stewing and canning. The method for preparing the chilli sauce by utilizing the dried chilli as a raw material in the invention has simple operation, and the prepared chilli sauce has bright red color and luster and aromatic flavor, and integrates oil scent of oil chilli sauce, faint scentof water chilli sauce with tart flavor similar to that of fermented chilli sauce, thus having the fragrant, pungent and tart special taste, being capable of appetizing and having no preservative and longer shelf life.

The invention relates to a processing method of an instant lightly baked prawn, and the method comprises the following steps that a fresh prawn with completed head and feelers and without damage is selected as a raw material; the prawn is cleaned, intestinal gland and internal organs are removed, the prawn is soaked in salt water and sterilized, so that the tissue is tight; then the prawn is cooked, uniformly mixed with seasoning, cured and baked until the water content of prawn meat is 40+/-0.8 percent; and the prawn meat is packaged, sealed and sterilized to obtain an instant lightly baked prawn finished product. The processing method has reasonable procedures, is simple in preparation and easily realizes large-scale production. The seasoning for curing is mixed scientifically, so that the unique flavor and the dainty taste of the prawn product are improved. The lightly baked prawn product which is prepared through the method better maintains the nutrition ingredients of the prawn, the prawn meat has tight tissue, the product has bright red color, and the storage life is long. The instant lightly baked prawn can be eaten conveniently only after a package is opened, is chewy and elastic, has long aftertaste, is dainty in saline taste and sweetness, has delicious taste, has the special aroma of marine prawns, and is ideal leisure food.

The invention provides saffron crocus health-care drinks and a making method thereof. The method is to treat a saffron crocus Chinese herbal medicine by techniques of microwave extraction, membrane separation, ultrahigh-temperature sterilization, sterile filling and the like. In the invention, by adopting low-temperature microwave extraction and instant ultrahigh-temperature sterilization, the flavor, nutrients and active ingredients of medicine solution is protected to a maximum degree; and the made drinks do not require refrigerating and adding preservative, the quality, freshness and nutrients of the drinks can be kept for a long term, and health-care drinks with bright red color can be make. The making process is short in flow, low in cost, labor-saving, and time-saving, the content of active ingredients is high, and the damage and loss of nutrients and flavor materials in the drinks are reduced. When taken for a long time, the saffron crocus health-care drinks can subside swelling, relieve pains, cool blood, detoxify, resist cancer and aging, and improve the immunity in human bodies completely.

The invention discloses a preparation process of low 4-methylimidazole caramel pigment, wherein an ammonium carbonate catalyst is added step by step, the reaction temperature and reaction time are controlled strictly, a caramel reaction is carried out stage by stage, the prepared caramel pigment has a bright red color (the haematochrome index is higher than 5.5), the 4-methylimidazole content is low (smaller than 100 ppm), and all the physical and chemical indexes reach the GB8817-2001 national standard.

The invention provides a method for prolonging bouilli expiration data through low-frequency ultrasonic-assisted high-temperature and high-pressure combined sterilization and belongs to the technical field of meat product processing. The method disclosed by the invention comprises the steps of firstly vacuum packaging cooked bouilli with cooking liquor through high-temperature-resistant retort pouches, then performing high-temperature and high-pressure sterilization, quickly cooling and then performing low-frequency ultrasonic-assisted sterilization. Compared with traditional high-temperature and high-pressure sterilization, a product obtained through the invention has brighter red color and luster pork skin, has deep-red and glossier lean, has peculiar mellow flavor of bouilli, has no cooking taste and has moderate mouthfeel; the lean meat is soft, moderate and not hard and dry; the fat can be melted instantly after being eaten; the port skin is soft and glutinous; furthermore, a fat oxidizing degree is greatly reduced, and a product is not prone to oxidizing or going bad. Therefore, the method disclosed by the invention solves the problem that traditional high-temperature and high-pressure sterilization can damage product appearance and nutrition quality and solves the problem that pure ultrasonic wave sterilization strength is insufficient at the same time. In the premise that no corrosion remover is added, compared with before being sterilized, the preserving rate of bouilli flavor is kept by 93% or more, and normal-temperature high-quality shelf life of the bouilli can reach 12 months.

The invention discloses a preparation method of strawberry juice. The method includes the following steps: firstly removing the stalks and pedicels of strawberries and performing cleaning; performingcolor protection; adding drinking water and performing breaking; after performing ultrasonic wave treatment, adding pectinase and cellulase and performing enzymolysis; performing squeezing, filtration, degassing and homogenization on the strawberry pulp after the enzymolysis so as to obtain strawberry juice; adding granulated sugar, citric acid, apple pectin, vitamin C and lactein into the strawberry juice; performing homogenization on the mixed strawberry juice, performing sterilization with ultra-high pressure homogenization and then performing aseptic filling so as to obtain finished strawberry juice products. The strawberry juice prepared through the process and formula provided by the invention has high strawberry juice yield, has little nutrient loss, has an outstnding fruit aroma ofthe strawberries, has a bright red color and a mellow and thick taste of proper sourness and sweetness, does not have the phenomenon of suspension or delamination, contains no preservative and has along storage period.

The invention relates to the deep processing method of watermelon, in particular to a method for making vacuum freeze drying watermelon slices, solving the problem that the watermelon cannot be stored for a long tine on the premise of keeping original flavor and nutrition value of the watermelon by the traditional deep processing method of the watermelon. The method comprises the following steps: slicing, curing and conserving color, coating membranes, pre-freezing, drying, charging nitrogen gas and packaging. The invention realizes that the watermelon can be stored for a long time on the premise of keeping the original flavor, the nutrition value and medicinal value of the watermelon. The watermelon slices made by the method have bright red color, scour and sweet taste, and special fresh taste of the fresh watermelon. The surfaces of the watermelon slices are smooth but not adhesive, and are not nearly contractive. The application of the invention has great signification on promoting the agriculture synergism and the farmer increment and improving the life quality of people.

The present invention relates to red sugar beet beer and its brewing process. The process includes preparing malt juice with malt, hop and water, and pre-fermentation to obtain beer liquid; preparing red sugar beet slurry with red sugar beet and water and filtering to obtain red sugar beet juice, sterilizing, and cooling and fermenting to obtain fermented red sugar beet liquid; mixing fermented red sugar beet liquid and beer liquid in the weight ratio of 1 to 3-6, post-fermentation at 5-7 deg C for 36-48 hr and at 0 deg C for 48-96 hr, and filtering to obtain the red sugar beet beer. The present invention has the following advantages: common beer flavor, increased slight sour and sweet mouth feeling, natural attractive bright red color and health functions of invigorating kidney, strengthening physique, nourishing blood, etc.

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 provides a method for manufacturing canned crabmeat. The method includes whole crab cleaning and disinfection, preparation of crabmeat, color retention treatment, preparation of a soup, canning, exhausting, sealing, and sterilization. The invention has the advantages that the method effectively solves the problem of bluing canned crabmeat, and the finished crabmeat has bright red color; at the same time, the method solves the problem of meat hardening and weak elasticity and chewiness after high temperature steaming, effectively shortens the sterilization time after canning, realizes low-temperature sterilization, and keeps the original elasticity and flavor of meat, maximizes the retention of heat sensitive nutrients, and prevents moisture loss. The prepared canned crabmeat is convenient to eat, tender and smooth in mouth feel, delicious in taste, and long in shelf life. The manufacturing process is scientific, reasonable, strong in operationality and applicable to industrial production.

The invention relates to a concrete penetrating coloring agent and application thereof. The concrete penetrating coloring agent is prepared from the following components of organic pigment, a solvent,a penetrant, a wetting agent, an emulsifier, a silane coupling agent and a thinner. The concrete penetrating coloring agent has the advantages that the penetrating property is strong, the coloring agent can effectively penetrate into a concrete surface layer and generate chemical reaction with a concrete substrate, and a colorful concrete whole structure with stable color can be formed; the operation is simple, the convenience in use is realized, the colorful effect is realized, more than twenty conventional colors can be formed, and the required other colors can be blended by the existing colors; the conventional colors include golden yellow color, orange yellow color, camel color, brown color, coffee color, orange red color, claret color, bright red color, garnet color, purple color, bright green color, jade green color, dark green color, water gray blue color, bright blue color, peacock blue color, deep blue color, light gray color, medium gray color, pure black color and the like,and every two colors or more colors can be mixed to form other colors.

The invention provides a technology for producing marinating water for marinated products, and relates to the field of food processing. The technology comprises the following steps: taking 70-80 partsby weight of soup stock, adding, by weight, 8-12 parts of chili, 3-6 parts of shrimp meat, 5-8 parts of Chinese prickly ash, 5-8 parts of old ginger, 10-15 parts of fresh ginger, 7-9 parts of garlic,5-8 parts of scallion, 3-4 parts of aniseed, 2-3 parts of Kaempferia galanga L., 2-3 parts of anise, 2-3 parts of cinnamon bark, 2-3 parts of Fructus Amomi, 2-3 parts of Java amomum fruit, 2-3 partsof Syzygium aromaticum, 1-2 parts of wrinkled gianthyssop, 1-2 parts of Ligusticum wallichii, 1-2 parts of Fructus Tsaoko, 1-2 parts of Common jasmin orange, 2-3 parts of Folium Perillae, 1-2 parts ofdried orange peel and 1-2 parts of peppermint leaves, performing decoction for 4-6 h, and performing filtration to obtain a filtrate which is the marinating water. The marinating water produced through carefully choosing all above raw materials and using the cooperative coordination effects of the raw materials has the advantages of bright red color, heavy and long flavor, fresh and delicious taste, strong fish or mutton smell removal ability, guaranteeing of good quality of marinated products produced by using the marinating water, high controllability, stable taste and long shelf life; andthe technology has the advantages of simplicity, short production period, high production efficiency, and facilitation of large-scale production.

The invention relates to a food processing method, in particular to a method for preparing high-nutrition pickled dried beef, which comprises five steps of pickling roughly, cooking thoroughly, adding plant soot, sealing by a clay jar and drying and packaging, wherein the step of coating the black plant soot on the boiled beef is to set the meat quality off to a bright red color, without blotting a mouth and harming a human body; the step of pickling is to remove meat smell; and the step of sealing by the clay jar is to make the beef completely absorb nutrient components. The dried beef is dry instead of tough, smooth instead of soft, ruddy and bright, delicious in taste, moderate in appetite, lingering in aftertaste, full in color, fragrance and taste and rich in nutrition. The dried beef is black on the surface and red in the center, which makes a person free the imagination to associate the dried beef with Zhang Fei, who is a valiant general in Shu Han during the three kingdoms period, so that eating the beef contains a historical flavor. Compared with the conventional production technology of the air-dried beef, the air-dried beef is produced by pickling by dry-powder ferment so as to shorten the fermentation time and have a good application prospect.

The invention discloses a formula and making method of high-nutrition spicy chili sauce, and belongs to the field of food. The high-nutrition spicy chili sauce is made from, by mass, 50-60 parts of fresh chilies, 10-18 parts of snail meat, 3-8 parts of fresh ginger, 2-7 parts of medicinal liquor, 3-8 parts of fresh cucumber peel, 4-10 parts of olive oil, 2-8 parts of rod chilies, 2-7 parts of perilla leaves, 6-10 parts of garlic, 4-10 parts of butter and 3-8 parts of table salt. According to the formula and making method of the high-nutrition spicy chili sauce, natural food materials are adopted, no chemical additive is added, and reasonable matching, rich nutrition and the effects of promoting appetite and caring health are achieved; the method is easy to operate and popularize, the chili sauce made through the method has the bright red color and luster, rich nutrition, strong fragrance, spicy taste and chewiness and is free of preservatives and long in quality guarantee period, and the longer the chili sauce is preserved in the quality guarantee period, the better mouthfeel the chili sauce has.

The invention provides a making method of Dancong strip-shaped black tea. The method mainly comprises the following steps: fresh leaf picking, withering, rolling, fermentation, drying, re-fermentation and re-drying. Devices are combined in the making process to optimize withering and fermentation technologies in order to improve the processing quality, the processing efficiency and the economic benefit of Dancong black tea. The obtained Dancong black tea has high and brisk endoplasmic aroma and has nectar aroma, a tea soup obtained by using the tea has a bright red color, a mellow, brisk and sweet taste and plump mouthfeel, is unique, and is incomparable to general black tea .

The invention discloses an antitumor red bean curd. The antitumor red bean curd is made from, by weight, 120-130 parts of soybeans, 22-24 parts of skim milk, 6-8 parts of bell pepper, 6-8 parts of strawberries, 6-8 parts of gooseberries, 1.6-1.8 parts of camellia sinensis flowers, 1.4-1.6 parts of licorice root, 1.4-1.6 parts of health preserving grass, 1.4-1.6 parts of Semen Impatientis, 0.6-0.8 parts of Brucea javanica, 2.2-2.4 parts of lactic acid bacteria, 4-5 parts of lactosucrose and 0.2-0.3 parts of lycopene. The antitumor red bean curd has the advantages of abundant raw materials, fine and tender mouthfeel, rich fragrance, bright red color, balanced nutrition, easy absorption and comprehensive health functions, and can protect heart and cerebral vessels, prevent ageing, tranquilize mind, help sleep, promote intestinal functions and prevent tumors to reach a life prolongation health effect; various Chinese herbal medicines and soybean milk are boiled, and components are fully fused, so toxicity of the traditional Chinese medicines is eliminated, and the beany flavor is weakened.

The invention provides water-based universal bright red color paste, which comprises, by weight, 5-15% of leveling agent, 5-15% of dispersing agent, 0.5-2% of nonionic wetting agent, 15-60% of water, 0.1-2% of mouldproof fungicide, 0.1-2% of thickening agent, 0.1-2% of pH (potential of hydrogen) regulator, 0.2-2% of defoaming agent and 29-45% of bright red powder. The water-based universal bright red color paste is prepared by means of reasonable match of the leveling agent, the dispersing agent and the specific wetting agent, is high in university, does not contain APEO (alkylphenol ethoxylates) but contains ultra-Low VOC (volatile organic compounds) (VOC<=2G/L), and can be used for color matching of emulsion paint and water-based wood lacquer.