40 results about "Brownish red color" patented technology

The invention discloses a method of preparing concentrated clear red jujube juice with high cAMP content, which comprises the following steps: taking out red jujube after rehydration, denucleating and then crushing pulp for preparing the red jujube thick liquid; conveying the red jujube after enzymolysis by pectinase into a juicer for squeezing, and filtering to obtain the red jujube juice; adding pectinase, amylase and cellulose into the red jujube juice for heat-preservation and enzymolysis for 60-90 minutes; and clearing, conducting concentration sterilization, and finally bulking. The concentrated clear red jujube juice prepared by the invention is clear and transparent, has the cAMP content being larger than or equal to 100 mg/Kg and soluble solid state material being larger than or equal to 60.0 Brix, is deposit-free and suspension-free, has brownish red color and does not have impurities which can be seen by naked eyes; and the concentrated juice is diluted to the soluble solidstate material being 60.0 Brix, and the juice has inherent fragrance and flavor of red jujubes and is free from extraneous odor.

The invention relates to a production method of modified red mud complexed polyvinyl chloride colorized rigid plastic. The method is characterized in that: graded red mud with a specification of -800 meshes is modified by using a titanate coupling agent; 35-45 parts of the modified red mud, 100 parts of polyvinyl chloride, 5-10 parts of an impact modifier, 3-5 parts of a stabilizing agent, and 0.2-0.8 parts of a lubricating agent are subject to high-speed mixing, melt extrusion and filming, such that the colorized rigid plastic is obtained. According to the invention, red mud is subject to a modification treatment, such that the compatibility of the red mud and polyvinyl chloride is substantially improved. When the plastic is subject to the filming treatment, a monotonic brownish red color of the red mud complexed polyvinyl chloride substrate plastic is changed, a woody pattern is provided, the color is diversified, and the plastic is provided with a good appearance.

The invention discloses an iron oxide red pigment and a preparation method thereof. The preparation method comprises the specific steps that 1, acidic waste water generated after production of titanium dioxide pigments or acidic waste water in an iron and steel plant is adopted for preparing a ferrous sulfate solution; 2, the ferrous sulfate solution is diluted with water, a dispersion agent and caustic soda liquid are added, air is introduced, air is maximized, the pH value of the feed liquid is controlled to range from 9 to 12, an oxidizing reaction is carried out till the color is brownish red, and an iron oxide red seed crystal solution is prepared; 3, the iron oxide red seed crystal solution is added, the pH value is adjusted to range from 5 to 8, the ferrous sulfate solution is added, heating is carried out, air is introduced, when the temperature ranges from 60 DEG C to 80 DEG C, the caustic soda liquid is continuously and evenly added into a reactor dropwise, the pH value is controlled to range from 2.5 to 3.5 till the feed liquid is fermented into a yellowish red phase, the temperature is controlled to range from 80 DEG C to 85 DEG C at this moment, the pH value is controlled to range from 3.5 to 4.5, the oxidizing reaction is carried out for 16-30 hours, and the iron oxide red pigment is prepared. The method is environmentally friendly, and the product is fine and even in particle and bright in color.

The invention relates to a safflower tea and a preparation method thereof. The safflower tea is characterized in that: the safflower tea comprises the following active raw materials, by weight, 3-10 parts of safflower tea leaf, 6-12 parts of wolfberry fruit, 9-30 parts of Radix Codonopsis, 9-30 parts of Radix Astragali, and 6-15 parts of jujube. The preparation method of the safflower tea is characterized in that: the preparation method comprises steps of harvesting, choosing, airing, enzyme deactivating, and rolling. The safflower tea has the following advantages: a safflower bud tea has a greenish yellow color, and tea water has a light fragrance, a thin taste and a slightly bitter mouthfeel after the safflower bud tea is processed under optimum conditions; a safflower corolla tea friedwith vinegar has a dark red color and a heavy fragrance, tea water has a light reddish brown color, a thin taste and a slightly bitter mouthfeel, and the extract content reaches 38.2654%; and a safflower corolla tea fried with wine has a dark red color and a light fragrance, tea water has a reddish brown color, a thin taste and a slightly bitter mouthfeel, and the extract content reaches 40.1742%.

The invention discloses honeycomb vinegar and a preparation method thereof and relates to a vinegar seasoning product. The vinegar comprises the following components in parts by weight: 0-8 parts of myotonin, 0-8 parts of black rice, 0-2 parts of red dates and 2-12 parts of honeycomb. The honeycomb vinegar is prepared by an acetic fermentation method of liquid backflow or solid fermentation. In the invention, the honeycomb, the myotonin, the black rice and the dates are used as raw materials, thus the vinegar has effective active substances of the honeycomb, the myotonin, the black rice and the dates. The product has good curative effect in the aspects of improving the immunity and treating the bronchitis, the rhinitis, the scirrhus, pain subcutaneous ulcer pyogenic infections, the benignprostatic hyperplasia, the arthritis, the hepatitis B, obstetrical and gynecological diseases, the impotence, the enuresis, the bone tuberculosis, stomach diseases, the pertussis and foot ringworms and has no toxic and side effects. Compared with the traditional table vinegar, the honeycomb vinegar has the advantages of gentle vinegar smell, pleasant fragrance and clear brownish red color. With the honeycomb vinegar, people can enjoy delicious food and also achieve the effect of medical health care.

The invention relates to a dried salted pig cheek and a production method thereof, belonging to the field of food processing. The inventive dried salted pig cheek comprises the following raw materialsin parts by weight: pig cheek 95-105, common salt 3-5, white sugar 4-7, light soy sauce 0.8-1.2, 50 degree spirit 1.8-2.5, and sodium nitrate 0.04-0.06. The inventive dried salted pig cheek is made by salting, fermenting at a low temperature, and air drying at a low temperature, has a flat shape similar to panel, features unique flavor, brownish red color and handsome luster, is not greasy for eating, and is a popular meat product.

The invention discloses a ginseng liquor, comprising white spirit, red ginseng hosoo, polygonatum and fresh ginseng liquor. Each 1000kg of the liquor comprises 90kg of the red ginseng hosoo, 500kg of the fresh ginseng liquor and 8kg of the polygonatum. The invention has the advantages of brown orange or transparent brownish red color, clearness, sweet taste, ginseng taste, sweetness and bitterness, mellow taste, softness and stable control of the quality, and provides effective components of medicinal materials to a large extent so that a group of persons who are used to drinking the liquor for a long time realizes health-care and health-preservation and improves the immunity of the body when drinking every day.

The invention relates to the technical field of food processing and discloses tangerine peel flavored dried meat slices. The tangerine peel flavored dried meat slices are characterized by being prepared from the following components in parts by weight: 60-80 parts of fat meat, 2-4 parts of tangerine peel powder, 3-8 parts of white granulated sugar, 2-4 parts of soybean sauce, 5-8 parts of vegetable oil, 1-2 parts of soybean protein isolate, 2-4 parts of a water-retaining agent and 0.1-0.2 part of a preservative. The invention further discloses a method for preparing the tangerine peel flavored dried meat slices. The invention discloses the tangerine peel flavored dried meat slices and the preparation method thereof. The fat meat is used as the raw material and is prepared into minced meat; and the tangerine peel powder is specially added into the auxiliary materials, and is sufficiently fused with the meat through blending, pickling, molding, drying and baking, so that the dried meat slices with the unique tangerine peel flavor are produced. The tangerine peel flavored dried meat slices prepared by the invention have a beautiful appearance, bright brownish red color and luster and a unique flavor; the rich meat flavor is mixed with the fragrance of the tangerine peels; and the tangerine peel flavored dried meat slices are salty and slightly sweet, and have a fine and smooth taste, abundant nutrients and an endless aftertaste. The tangerine peel flavored dried meat slices have the chewing feeling of traditional dried meat slices and the softness of dried minced meat, are convenient to carry and eat and are greatly favored by people.

The present invention relates to a formula of sanwenyu fish sauce. Its formula includes (by wt%) 65%-80% of sanwenyu fish soup juice, 15%-22% of soy sauce, 1.5%-3% of star anise, 1.5%-2.5% of cinnamon bark, 0.5%-1.5% of xanthoxylum, 1.0%-1.5% of fennel, 3%-6% of white liquor, 1.2%-1.8% of fresh ginger, 4%-6% of white granulated sugar and 0.05%-0.1% of potassium sorbate. The sum of their weight percentages is 100%. Said fish sauce has brown-red colour, and has unique flavour and seasoning effect.

The invention discloses a technique of synthesizing low-substituted methyl bromide with photochemical reaction. The technique is provided with a photoreaction area and a circular condensing area. A reactor in the photoreaction area is vacuum before the reaction and can be illuminated by light and heated. The circular condensing area can be communicated with or is disconnected with the reactor, which is provided with a hydrogen bromide absorption tube and refrigerating circulation liquid. The circular condensing area is also connected with a product storage tank. When the reactor is vacuum, the reactor is filled with liquid bromine and methane. Light source is opened and the photoreaction begins. When the brownish red color of the liquid bromine in the reactor disappears, the reactor is heated at once to vaporize the reaction product completely. At the moment, the circular condensing area is communicated to exchange gas circularly for the product. The low-substituted methyl bromide is obtained in the product storage tank. The invention takes visible light as the light source. The chemical reaction principle is simple. The invention is applicable to commercial process.

The invention relates to a method for making a hot oil duck, and the method comprises the following steps of: selecting and killing a wild duct, removing feathers cleanly, removing internal organs and pickling for 5-6 hours; cleaning and putting a wok on a cooking range, pouring cooked vegetable oil into the wok to heat, breaking rock sugar and putting the broken rock sugar into the wok, frying until the rock sugar is completely molten and is brownish red, instantly doping water and mixing uniformly; mixing pepper, anise, cinnamon, caraway seed, clove, amomum tsao-ko, fructus amomi, amomum globosum loureiro and liquorice and wrapping the mixture into a spice bag by utilizing a clean gauze; mixing a delicious soup in a saucepan, adding refined salt, cooking wine, caramel sauce, ginger slices, scallion and the spice bag, boiling with big fire, and boiling with soft fire; putting the pickled duck; and fishing out the braised duck, spraying boiled oil until the duck skin is crispy and brownish red, then fishing out the braised duck and brushing with malt syrup. The method for making the hot oil duck is simple and easy in processes, and the made hot oil duck has not only an appetizing color but also delicious taste, is fat but not greasy, and has lasting flavor.

The invention discloses a method for preparing high-quality fish sauce from tilapia leftovers. The method comprises the steps as follows: producing tilapia leftovers into minced fish paste for later use; and blending bran, wheat flour and water into a cooked material in the weight ratio being 3:1:1, uniformly mixing the cooked material and the minced fish paste, performing cooking, adding an aspergillus oryzae seed liquid for enzymolysis, adding soybean yeast and minced fish yeast to the prepared minced fish paste, leaving the minced fish paste to stand for fermentation to obtain fermented mash, carrying out fishy smell treatment on the fermented mash, and performing filtration, pressing, heating, sterilization and cooling to obtain a finished product of fish sauce. The fish sauce preparedwith the process method has brownish red color, has no suspended solids or precipitates, has inherent aroma and delicious taste of fish sauce, has no foreign odors and meets the sensory requirement of professional standard first-class products of fish sauce.

The present invention relates to a production technology of eurotium cristatum malus hupehensis tea. A PDA potato culture medium is bottled; the culture medium is inoculated with 4-6 eurotium cristatum blocks; the eurotium cristatum is subjected to static culture and shaker culture; and an eurotium cristatum liquid strain is manufactured; malus hupehensis leaves are washed cleaned; the washed malus hupehensis leaves are dried or sun-dried; black tea is soaked using boiling water; the soaked black tea is filtered to obtain a filtrate; the malus hupehensis leaves are soaked in the black tea filtrate; the soaked malus hupehensis leaves are taken out; the taken out malus hupehensis leaves are packaged using thin polypropylene film bags; the packaged malus hupehensis leaves are sterilized; themalus hupehensis leaves are inoculated with the eurotium cristatum liquid strain; the eurotium cristatum liquid strain is cultured and fermented until the eurotium cristatum grows fully on inside andoutside the malus hupehensis leaf culture medium; the cultured and fermented malus hupehensis leaves are baked; and the baked malus hupehensis leaves are packaged to obtain the eurotium cristatum malus hupehensis tea. Specific malus hupehensis leaves in Shennongjia are used as a raw material; the treated malus hupehensis tea is inoculated with the eurotium cristatum for fermentation; the fermentation by the eurotium cristatum can degrade tannin, alkaloid, etc., and starch; and the obtained eurotium cristatum malus hupehensis tea has a brownish red color after brewing, is free of crude green taste of traditional malus hupehensis tea and sweet in taste, and has effects of promoting digestion, lowering blood lipid, dissolving fat, regulating sugar metabolism, etc.

The present invention relates to a duck liver peanut butter and a preparation method, wherein the components comprise 40% of duck liver, 25% of peanut kernels, 25% of a soybean sauce, 8% of vegetable oil, and 2% of other seasoning auxiliary materials, wherein the seasoning auxiliary materials comprise black sesame, edible salt, white granulated sugar, Capsicum annuum powder, ginger powder, Allium fistulosum powder, a cooking wine, vitamin E, and the like. The preparation method comprises material preparation, smashing, peanut frying, sauce frying, bottling, and gas discharge. According to the present invention, the produced duck liver peanut butter has characteristics of brownish red color, crispy peanut, delicate and lubricating butter, mellow flavor and broad market development prospects, and is suitable for appetizing promoting and cooking.

The invention provides a raw material composition of Eleusine coracana wine, which contains Eleusine coracana, blueberry, orange juice, Inonotus obliquus, Cordyceps militaris and star aniseed. The obtained Eleusine coracana wine has soft taste, sweet, sour and tasty flavor and good sensory evaluation, is suitable for being consumed as health wine, and solves the problem that the Eleusine coracana wine in the prior art has a strong delayed effect and bad taste. The obtained Eleusine coracana wine has brownish red color, is clear, transparent, lustrous and full-bodied, has good appearance, thick and elegant flavor, soft taste and sweet, sour and tasty flavor, has unique sweet taste of star aniseed, high contents of total flavones and total cyanidins, and has antioxidant and anti-fatigue health effects.

The invention discloses a making method of spicy diced chickens with peanuts. The making method includes the main steps that 1, chickens are diced; 2, pickling is conducted; 3, frying is conducted; 4,sterilizing and packaging are conducted. The making method is mainly characterized in that the fresh and tender chickens are selected for usage, pickled with multiple kinds of seasonings, sterilizedand subjected to vacuum packaging. The made spicy diced chickens have a brownish red color, and are glossy, crisp and soft in texture, crispy on the outer side and soft on the inside and easy to make,excessive oil consumption is avoided, the spicy diced chickens are dry, fluffy, fragrant and spicy in taste, especially can be eaten much with rice, and long-term storage is easy.

The invention discloses a novel process for preparing iron oxide red by recycling sludge. The novel process comprises the following steps of: 1) preparing raw materials: measuring the solid content ofneutralized sludge after sewage treatment and recycling; 2) adding sludge and a copperas solution into a feeding barrel, uniformly stirring and mixing, adding an alkaline solution, adjusting the pH value, continuously adding the alkaline solution, adding air for blowing, and heating and oxidizing to brownish red; and 3) adding scrap iron skin into the feeding barrel for heating oxidation, addinga copperas solution, adding air for oxidation, controlling according to the color progress condition of the reaction barrel, starting sampling and color comparison when the target color is close, andfinally obtaining the iron oxide red pigment with pure color. The technological process is simple, and the prepared iron oxide red is high in purity and pure in color.