288 results about "Brown color" patented technology

The invention discloses a production technology for black tea with stronger tea fragrance, more mellow taste and darker liquor color. The production technology is characterized by comprising the following steps of: primarily processing raw black tea; removing impurities and screening; humidifying and steaming tea; piling, steaming and shaping; drying or floating and drying; and packaging. The produced brick tea has the advantages of black brown or russet brown color and luster, zero smoke fat pollution, pure and lofty tea perfume, mellow taste, orange red or orange yellow liquor color, red-yellow brightness, eurotium cristatum filled in brick tea, and full grains. The production technology is simple, convenient in implementing, safe and environment-friendly. The produced black tea is smoke-free and harmless, is fragrant and fine-quality and is a real environment-friendly healthy beverage.

The technology for producing golden flower Qianliang tea (Hua-juan tea) is characterized in that the technology comprises the process steps as follow: plucking criteria-water removing in high temperature-rolling and shaping-pile-fermentation-dry and adding incense-stems picking and sieving-matching and pile-classificaition and weighting-steam softening-moisture detection-adpressing and sizing-premilary test and baking-cultivating golden flower-aerationagitation. The technology is an improved deep processing technology. The processes of the pile-fermentation and the cultivating golden flower ensure that the appearance of the products is ooiu colour, the interior is brown, and even distributed beneficial organism (namely, golden flower)-eurotium cristatum is clearly saw, the shangse is bright red, the taste is pure and aromatic, and the flower is aromatic, and has the health care functions of promoting sleeping, invigorating stomach and promoting digestion, relaxing bowel, slaking thirst and helping produce saliva, antidiabetics, lowering blood pressure, curing bloated, cuing laxness, etc. The technology fully actives microelements such as vitamins contained in tea, mineral composition, 18 amino acid, protein, glucide, folic acid, catchol which are beneficial to human health and easily absorbed, and the cultivation of golden flower has substantial transformation on tea polyphenols, caffeine, and theophylline that are transferred into elements that are beneficial to human health, all ages, expand market, have high cultural value, provide collection opportunity for black tea lovers.

The present invention provides a system for cooking and/or heating a food product rapidly with the use of microwave and hot oil heating, which are applied simultaneously during the entire or partial period of the cooking and/or heating time. The food product may be frozen prior to processing, and may consist of an outer wrapper and an inner filling. It is desirable that after a relatively short cooking and/or heating process, the outer wrapper becomes crispy with a uniform golden-brown color while the inner filling reaches a desired temperature.

The invention discloses a Camellia chrysantha beverage and a production method thereof. The production method comprises pretreating Camellia chrysantha leaf, extracting with alcohol and extracting with water to obtain extractive solution, recovering alcohol, emulsifying, filtering, blending, fine filtering, filling, and sterilizing. The beverage is transparent, and has a light reddish brown color, sweat taste and unique flavor. The beverage has the effects of activating human cells, promoting metabolism, regulating balance of body functions, enhancing immunity, keeping healthy, clearing away toxic materials, caring skin, relieving cough, reducing sputum, promoting salivation, reducing blood lipid, reducing blood pressure, and so on.

The invention relates to a method for extracting fucoxanthin from brown algae, which is characterized by comprising the following steps: pulping fresh brown algae, adding an organic reagent into the brown algae, and then adding 0.05 to 0.1 mass permillage of antioxidant into the brown algae; leaching the mixture for 22 to 26 hours, and performing suction filtration to obtain leaching solution; leaching the mixture repeatedly until an organic layer is colorless; combining the organic layer liquid of each time into a dark brown bottle; performing rotary evaporation on the organic layer liquid to remove an organic solvent; adding ethyl acetate and water according to a volume ratio of 1:1-2 into an adherence material obtained in a rotary evaporation utensil, oscillating the mixture for layering after dissolving the adherence material, collecting the organic layer, and repeating the operations for 3 to 6 times; combining each organic layer liquid and then performing rotary evaporation and concentration to obtain a total pigment of the brown algae; and separating and purifying the total pigment by using silica gel column chromatography to obtain the high-purity fucoxanthin. The fucoxanthin prepared by the method has high purity, and the method has simple and practical operation, is convenient for industrial production, and provides a basic condition for further development of correlative industrial products and medicines and health care products aiming at the market vacancy of the high-purity fucoxanthin at home and abroad.

The invention relates to a method for preparing Tujia cured meat. The method comprises the following 10 processes of: preparing a meat blank raw material, stirring and mixing the raw material, pickling, soaking, airing, baking, smudging, mixing colors, protecting the colors and taste and packaging. The method has the advantages that pricklyash peel and table salt are used only in pickled ingredients, so that the conventional distinctive character of pickling the Tujia cured meat is kept; the operation of baking for dehydration and the operation of smudging for flavoring is separated in the smoke curing process, so that the cured meat can be controlled; the taste of the cured meat is fragrant and diffused by using smoke generated by fresh pine and cypress branches and oriental oak wood; the colors are mixed by utilizing the concentration of the smoke, so that the natural color of the cured meat is kept and an effect of brown color can also be achieved under the condition that pigments are not used; and by the processes of protecting the colors and taste and packaging, the specific color of the cured meat is constant for a long time, and the cured meat can be stored for a long time without deterioration. The Tujia cured meat is brown in color, transparent, bright, consistent in outside and inside, diffused in fragrance, soft in mellow taste, tender in meat and fat but not greasy.

The invention relates to a nutritional biscuit with high bone calcium and a making method thereof, belonging to a processing and making technique of foods required by the life of human beings. The nutritional biscuit is formed by preparing and processing the following raw materials according to a certain proportion formula and a certain production technology and comprises the following raw materials according to the formula and the mixture ratio: 950g of flour, 50g of corn starch, 350g to 450g of cattle bone powder hydrolyzing substance, 240g to 260g of flavoring agent, 140g to 160g of flavoring taste-retaining agent, 280g to 300g of nutritional extender, 80g to 100g of calcium absorption promoter, 6g to 8g of foaming agent and 1ml of butter essence. The product contains high effective calcium and abundant nutrition, the color of the surface of the biscuit is bright, and the biscuit has a deep red brown color, has the special flavor of bone, is soft, savory and crisp and has no peculiar odor. The processing procedure of the invention is shown as the attached drawing of the abstract.

The invention relates to a new process for preparing animal protolysate containing high calcium with complex enzyme hydrolysized chicken bone mud, which is characterized in that it comprises the following steps: disintegrating chicken bone ultramicroly to make bone mud, formulating bone mud suspending solution, heating under 80-100 Deg .C for 20-30 minutes, cooling to temperature proper for enzyme reaction, regulating pH value, adding complex enzyme for reacting for a certain time, then heating to 85-90 Deg. C and keeping for 10-20 minutes for sterilization, and getting product which is concentration of sepia, semitransparent or stramineous powder. The invention resolves problems of odour of raw material and bitter caused by enzymolysis, the product most of which is short peptide and free amino acid can be adsorbed easily by human body which increase comprehensive utilization ratio of product, and the product possess certain action for inhibiting angiotonin zymose.

The invention relates to a quick-frozen fried meatball made of chicken meat, chicken cartilage and vegetables and a preparation method thereof. Fresh and comminuted chicken breast, chicken skin, chicken cartilage and diced onion are taken as raw materials which are thickened and bonded by bread flour and starch, and are added with phosphate, a flavoring agent and egg cream to be made into filling, the filling is molded into the meatball which is fried in a fryer with the temperature of 170-180 DEG C till the outer surface is golden brown; the meatball is instantly frozen in an instant freezer with the temperature of below minus 30 DEG C for 45-60 minutes, when the central temperature of the meatball reaches below minus 18 DEG C, the quick-frozen fried meatball of chicken meat, chicken cartilage and vegetables is made. The meatball comprises 35%-45% of the chicken breast, 20%-30% of the chicken skin, 5%-10% of the chicken cartilage, 5%-10% of the diced onion, 2%-5% of the bread flour, 2%-5% of the starch, 0.1%-0.3% of the phosphate, 2%-5% of the egg cream and 1%-4% of the flavoring agent. The meatball has balanced nutrition, golden brown color, is crispy outside and is tender inside, and the meatball has delicate taste, long shelf life and is convenient for being eaten. The preparation method of the meatball is reasonable, feasible and is fit for industrialized production.

The invention belongs to the technical field of food, and particularly relates to a preparing method for novel flavor Lao Tan pickled vegetables. The preparing method includes the steps that 1, a low-salt lactobacillus liquid pickled vegetable saline solution is prepared; 2, an aged pickled vegetable solution is prepared; 3, the aged pickled vegetable solution is concentrated at low temperature ina vacuum mode; 4, salted leaf mustard is prepared; 5, material stirring is conducted, wherein the salted leaf mustard is placed into the concentrated aged pickled vegetable solution, and chopped pickled peppers, chopped pickled ginger, gourmet powder, cane sugar, sesame oil, lactic acid, I+G and ethyl maltol are added and stirred uniformly; 6, the novel flavor Lao Tan pickled vegetable product isobtained through packaging, sterilizing and cooling. The method is simple in operation technology, unique flavor generated by the pickling technology of the pickled vegetables and specific taste generated by the salting technology of the salted pickled vegetables are combined, the prepared product has yellow brown color and luster, has lactic fermentation flavor of traditional Lao Tan pickled vegetables and sauce flavor of the salted pickled vegetables, has lasting and mellow taste and is fresh, tasty and refreshing, and the tart flavor is comfortable for people.

The invention discloses an extraction method for mogroside by taking fructus momordicae as a raw material. The method comprises the following steps of: by utilizing different degrees of capacities of adsorbing other ingredients and the mogroside in fructus momordicae extract by HPD-100 type macroporous resin, loading a sample at a specified speed and washing with ethanol solutions of different concentrations at different elution speeds; combining all eluted remaining liquor; and preparing a mogroside finished product by spray drying. Compared with the prior art in which the extract is subjected to a multiple column-loading adsorption method of adsorption resin and then decolorization resin and/or deodorization resin, the extraction method has the advantages that: a high-purity, decolorized and deodorized mogroside product can be obtained by only an adsorption separation process of strongly polar macroporous adsorption resin without decolorization and deodorization processes. The obtained mogroside has a color which is different from yellowish-brown color and light yellow color of the conventional mogroside, is white or almost white, and has pure sweetness, does not have bitter taste or has the traditional Chinese medicine taste; the content by weight of momordica total glycoside in the mogroside reaches up to over 95 percent; the content by weight of the mogroside V reaches over 65 percent.

The invention discloses a processing method of instant salt baked pork tongues. The production processes include the following eight steps: raw material pork tongue preparing, pickling, rapid air-cooling and drying, pickling to improve taste, salt baking, vacuum packaging, high pressure sterilizing, and externally packaging. The produced instant salt baked pork tongues have light brown color and luster, are soft, rotten and palatable, and rich in flavor, and retain the tenacity of the pork tongue. At the same time, the lean meat of the pork tongue root has a particularly strong meat flavor and is very delicious through the pickling of pure plant flavored flavoring materials.

The production process of fancy artificial plate blank with carbonized color difference includes the following main steps: sawing bamboo and/or timber; cutting into timber tow or skein; carbonizing to different degrees; drying; soaking with glue, re-drying and mixing; metering and feeding; pressing and curing; demolding and post-finishing. The fancy artificial plate blank or column blank has natural bamboo and timber colors, brown color spots and color grains in different directions. It may be made into different products, such as floor board, wall plate, furniture, etc and has high density, high strength, color and grain variety, completely new visual effect, no environmental pollution and other advantages.

The invention relates to scallop soybean paste and a fermentation method thereof, which belong to the technical field of food science. The scallop soybean paste is of a sepia color, has soy sauce flavor, ester flavor, strong seafood flavor, an agreeable salty, sweet taste, appropriate viscosity and no impurities; and the moisture content is less than or equal to 60.00 percent, and the amino nitrogen content is more than or equal to 0.60 percent. In the scallop soybean paste, scallops and soybeans are adopted as main raw materials to prepare the scallop soybean paste by steps of starter propagation, scallop raw material processing, fermentation, finished product blending, filling and sterilization. The scallop soybean paste has the advantage that the scallops are mixed with the soybeans for direct fermentation to prepare the scallop soybean paste with strong seafood flavor.

The present invention discloses a Chinese yam full flour and a preparation method thereof, belonging to the technical field of food processing. The Chinese yam full flour is prepared by the following steps: (1) cleaned Chinese yams are placed into a boiling water bath for 10-40 min, the boiled Chinese yams are taken out and cooled, the cooled Chinese yams are drained and the drained Chinese yams are sliced for standby application; (2) the cut Chinese yam slices are placed in a color protection solution for 0.5-2 h and the soaked Chinese yams are taken out to be beat for standby application; (3) alpha-amylase is added into the beat Chinese yam pulp, the Chinese yam pulp is subjected to enzymolysis at a temperature of 45-85 DEG C under a pH of 5.0-7.5 for 30-120 min, and the enzymolyzed Chinese yam pulp is subjected to enzyme inactivation and filtration to obtain an enzymatic hydrolysate and residue for standby application; (4) the enzymatic hydrolysate is concentrated to a soluble solid content of 10-30%, an excipient is added, and the mixture is spray-dried to obtain a Chinese yam powder A; and (5) the residue is subjected to microwave vacuum freeze-drying to obtain a Chinese yam powder B, the Chinese yam powder B is mixed evenly with the Chinese yam powder A, and thereby the Chinese yam full flour is obtained. The Chinese yam full flour is nutrient-rich, has a bright color with a slight brown color, is mellow in sweet and fragrant taste, is uniform in texture, is fine in powder, and is good in reconstituability.

The processing method of lead-free spiced preserved egg without shell adopts such technical scheme that the method comprises following steps: firstly, mixing a proper amount of sodium hydroxide, edible salt, tea, copper sulfate, zinc sulfate, reduced iron powder, arborvitae seed shell powder and water, decocting to obtain material liquid, cooling, and soaking cleaned duck egg in the material liquid for about 15 days to obtain lead-free preserved egg; and mixing seven Chinese medicinal flavorings and a proper amount of edible salt, decocting to obtain broth, soaking the lead-free preserved egg without shell, taking out, air-drying, vacuum-packaging, pasteurizing, and cooling to obtain the lead-free spiced preserved egg without shell. The lead-free spiced preserved egg without shell prepared by the method has deep brown color, clear pattern, pleasant and excellent flavor, moderate salted taste, sanitation, and convenient and instant use. The method can shorten the production cycle of preserved egg by about 20 days in comparison with common preserved egg, and the product has no shells, vacuum package, no contamination, and convenient and instant use and is suitable for the requirement for modern life rhythm. The material liquid and the broth can be adjusted slightly for repeatedly use, thus conserving energy and achieving economic and remarkable benefits.

The invention relates to kelp sauce and a preparation method thereof. The preparation method comprises the following steps: firstly cleaning and soaking kelp, adding 15 to 25 percent of edible salt and 200 to 400 percent of water of the weight of the kelp to the kelp, placing the kelp in a heater for heating, when heating to between 40 and 45 DEG C, adding 2 to 10 percent of edible alkali of the weight of the kelp, continuously heating until the kelp becomes pasty, cooling the kelp to below 30 DEG C, and grinding the kelp into kelp paste; after mixing the kelp paste with flour paste, garlic sauce, chilli sauce, salt, sugar and vinegar evenly, heating the mixture to prepare kelp sauce, bottling the kelp sauce after the kelp sauce is cooled, and then exhausting, sealing and sterilizing the kelp sauce, wherein the kelp sauce comprises the following components in weight percentage: 50 to 70 percent of the kelp paste, 10 to 20 percent of the flour paste,1 to 3 percent of the garlic sauce, 5 to 12 percent of the chilli sauce, 1to 5 percent of the salt, 5 to 12 percent of the sugar and 1 to 3 percent of the vinegar. The kelp sauce has the advantages of reddish brown color, delicious hot flavor, enough garlic fragrance, fresh taste and rich nutrition. The preparation method has the advantages of reasonable preparing technique, simple and convenient preparation, and strong operability, and is easy to achieve large-scale production.

The invention discloses a bionic agilawood bearing method of natural agilawood. The method comprises the following steps: firstly, simultaneously performing wounding or opening agilawood doors on different positions of an agilawood tree, with the tree age being more than 4 years, so as to form a wound surface, secondly, smearing the wound surface with precedent inductive agent, smearing or filling the wound surface with nature active paste inductive agent or reinforced nature active paste inductive agent, and then packing the wound surface to perform moisturizing, and thirdly, performing patrol maintenance for 5 to 6 months, and gathering yellowish-brown color changing woody parts and chocolate brown oily matter namely agilawood with different qualities in the tree in different positions.

The invention relates to a method for modifying flavored instant food by shiitake stem. The method includes soaking dried shitake stem in distilled water overnight; taking out the soaked shitake stem, slicing, placing slices in soak solution, regulating pH, adding cellulase for enzymolysis, and regulating pH; filtering after enzymatic deactivation, adding light soy sauce, white granulated sugar, thirteen spice, 2-4g of salt, monosodium glutamate and chili oil for curing overnight, drying at 80-90 DEG C, cooling to 50-60 DEG C for drying, adding soybean salad oil and spices, vacuum-packing and sterilizing. The shitake stem is modified by biological enzymatic analysis, so that the quality of the shiitake stem is improved, the shiitake stem is highly chewy and softer. By double mixing, the shiitake stem is brighter in color and more delicious and can arouse appetites of consumers better. By step drying, drying time can be shortened, and the finished food is ideal in red brown color without evident curls and air-dried skin. The shitake stem flavored instant food is highly chewy, rich in texture and delicious.

A microwave cooking package and combination of a food product and microwave cooking package. The cooking package intimately contacts and substantially surrounds the food product as the food product is cooked in a microwave oven. The package provides for venting of moisture in specific regions of the food product and distribution of heat across the extent of the food product to facilitate cooking of the entire food product and more uniform browning and crisping of the outer surface of the food product. The cooking package is preferably used for cooking a dough enclosed food product in a microwave oven. The package of the present invention allows the food product to be uniformly cooked to a golden brown color with a crispy, crunchy consistency.