48 results about "Cochineal" patented technology

The invention discloses a health care golden mushroom sausage. The weight ratio of the raw materials of the sausage is that every 1000 grams of pork is added with 100 to 150 grams of the golden mushroom, 65 to 75 grams of sugar, 25 to 35 grams of salt, 0.02 to 0.04 grams of cochineal red pigment, 25 to 35 ml of Longan osmanthus wine and 10 to 15 grams of turmeric, wherein the Longan osmanthus wine is prepared by adding 20 to 40 grams of longan aril, 5 to 10 grams of sweet osmanthus and 12 to 15 grams of mulberry leaf into every 100 grams of liquor, mixing, sealing, immersing for more than 6 months and then filtering. The golden mushroom enables the sausage to be relatively delicate and elastic, and meanwhile have a good anti-cancer effect and other medicinal therapeutic roles for health care. The Longan osmanthus wine can nourish heart and calm nerves, improve mood and sweeten mouth as well as prevent diseases and prolong life. The turmeric, used as a natural anticorrosion bactericide, has strong bactericidal, anti-corrosion and anti-oxidation effects, and meanwhile can inhibit harmful substances such as nitrite in the sausage.

The invention provides a granular sausage rich in collagen. The granular sausage rich in collagen is characterized by comprising the following ingredients in parts by mass: 50-80 parts of pork, 200-500 parts of chicken breast, 20-30 parts of soybean protein, 5-10 parts of edible salt, 1-5 parts of a moisture retention agent, 0.001-0.003 part of TG enzyme, 0.01-0.05 part of sodium nitrite, 0.01-0.05 part of cochineal, 50-80 parts of chicken gristle, 20-50 parts of cooked skin grains, 0.5-1 part of monosodium glutamate, 0.5-1 part of potassium sorbate, 20-50 parts of starch, 10-20 parts of white granulated sugar, 0.8-1.2 parts of white pepper powder, 1-2 parts of spiced meat fine paste, 0.8-1 part of meat flavoring oil, 3-5 parts of pig marrow and 50-80 parts of ice water. The granular sausage is chewable and is crispy in mouth feel, rich in collagen and unique in taste.

The invention relates to a preparation method of a body painting pigment based on natural nontoxic materials. The body painting pigment consists of an adhesive and pigment. The adhesive consists of the following components in parts by mass: 18 parts of gum acacia powder, 8 parts of edible glycerin, 2 parts of gelatin, 0.3 part of gellan gum, 0.2 part of xanthan gum and 71.5 parts of water; and the pigment mainly contains natural plant extracts such as black sesame melanin, maize yellow and carotene compound, natural animal extracts such as cochineal and shrimp shell pigment, microbial fermentation pigment such as phaffia color and the like. The preparation method comprises the steps of stirring the raw materials of the adhesive uniformly and then adding the pigment in a certain ratio for mixing colors uniformly to obtain the body painting pigment. The prepared pigment is natural and nontoxic, does not have stimulus to the skin, is easy to scrub (wash with water or clean with a detergent), moderate in surface drying time and good in hiding power and water tolerance, does not have organic solvent volatilization, and is environment-friendly, sanitary, safe and healthy.

The invention provides a method to extract a chitin by utilizing the residue of a cochineal insect from which a haematochrome is already extracted and a chitin prepared by the method. The chitin extraction method comprises: 1) the residue of the cochineal is hydrolyzed and the protein is deprived, 2) the inorganic salt inside the residue is removed and a crude product of the chitin is derived from the residue, 3) an oxidant is added into the crude product of the chitin to do the oxidation and the decoloration process. The extraction method is characterized in that taking use of the residue of the cochineal from which the haematochrome is extracted as a raw material with simple process and easy operation, the prepared chitin appearance color and lustre and physiochemical index are in accordance with the standards for the food, medicine, cosmetics, agriculture, and environment protection, and the prepared chitin by the method is possessed of high purity and low ash content. The extraction and preparation method of the chitin from the residue of a cochineal insect has the advantages of utilizing comprehensively the resource, achieving the purpose of full use of the whole cochineal insect, decreasing the environmental pollution, and improving the economic profit for the enterprises.

The invention belongs to the technical field of a natural dye dyeing method, and concretely relates to a method for little-water dyeing of cotton fabric by cochineal color. The method comprises the following steps: a) preparing finishing liquid: taking chitosan, adding acetate acid gracial, stirring the materials to obtain the chitosan diluted finishing liquid; b) cotton fabric treatment: immersing the cotton fabric according to bath ratio of 1:30 in the chitosan finishing liquid, adding a cross-linking agent, employing two dipping and padding for treatment, placing the material under acid neutralization environment, washing the material and roasting the material to obtain the chitosan-modified cotton fabric; c) dye liquor preparation: dissolving the cochineal color in an mixed solution of an organic solvent and water, stirring the materials to obtain the dye liquor; and d) dyeing: placing the chitosan-modified cotton fabric according to bath ratio of 1: 30 in the dye liquor, washing the material, and drying the material. By chitosan modification treatment of the cotton fabric, an organic solvent system is employed for dyeing, dyeing waste water discharge is reduced, water repellency of the cotton fabric is increased, and the degree of dyeing and the color fastness of the cochineal color to the cotton fabric are increased.

The invention relates to a preparation technology of a cochineal pigment with a colorful effect, and belongs to the field of preparing strong-interference pigments based on multiple coated sheet base materials. The cochineal pigment with the colorful effect is prepared by using aluminum salt, cochineal and a transparent sheet base material as raw materials, performing continuous stirring at normal temperature and pressure, performing reaction on the mixture under the condition that the pH value is maintained at 6.3-6.5, and then performing filtrating, washing and drying to obtain a finished product. The preparation technology of the cochineal pigment is simple in technological process and high in production efficiency, and can obtain the nacreous pigment with rich hues, bright colors and colorful effect; the obtained cochineal pigment is nontoxic, can be widely used in the fields of food, cosmetics, medicine, textile dyeing and the like, and enlarges the application range of the cochineal.

The invention discloses a jasmine fragrance type lipstick and a preparation method thereof. The jasmine fragrance type lipstick is prepared from the following components in percentage: 50 to 65 percent of onion sesame oil, 10 to 25 percent of beeswax, 8 to 10 percent of palm wax, 5 percent of wool fat, 2 percent of paraffin oil, 0.5 percent of dry cochineal, 10 to 12 percent of jasmine fragrance essential oil, 3 to 5 percent of titanium dioxide, 2 percent of candelilla wax and 1.5 percent of cerein wax. Compared with the preparation method of a traditional lipstick, material selection is morescientific; aiming at the problems that the traditional lipstick is easy to dehydrate and dry as well as crinkle and uptight and coloring is difficult, the jasmine fragrance essential oil and the drycochineal in scientific proportioning are added during a traditional lipstick preparation technology, the jasmine fragrance essential oil has the characteristics of releasing a depressed mood and improving the situations that the skin is dry, is lack of water, is oily and is sensitive, the comfort degree during the use of a lipstick can be completely improved, and the coloring time is prolonged.

The invention relates to the field of duck meat processing, in particular to a method for removing the fishy smell and protecting the color of duck meat. The method comprises the steps of removing the viscera of a duck, cleaning the duck, blanching the duck in warm water, soaking the duck in water containing purple common perilla, lemon and cassia bark, blowing air to the warm water during soaking, ensuring that a ventilating pipe extends to the bottom of the warm water, taking out the duck and soaking the duck in ice and water mixed bath, adding eucalyptus oil, tea polyphenol and chitosan into the ice and water mixed bath, taking out the duck and placing the duck into an operating chamber at the temperature of 5 to 10 DEG C, arranging a spraying device at the upper part of the operating chamber, putting the duck on a rotating frame in the middle of the operating chamber, arranging spray liquor inside the spraying device, which adopts mixed liquor of cochineal, sodium carbonate and sodium bicarbonate, freezing the processed duck in a freezing chamber, and performing vacuum package, so as to obtain duck meat without fishy smell and bright color. The method effectively removes the fishy smell of duck meat and simultaneously improves the color of the duck meat.

The present invention relates to a compounded colouring agent capable of preventing the products of ham and roasted sausage, etc. from decolouring. Said compounded colouring agent is made up by using cochineal, bixin and induction red according to the mixing ratio of 1-9:1-9:1-2 through a certain preparation process.

The invention relates to a natural dye which comprises microcapsules prepared from cochineal and beta-cyclodextrin. The invention belongs to the field of textile. According to the invention, the natural pigment cochineal is used for preparing the dye. The dye is healthy, environment-friendly, and satisfies requirements of the development of green fabrics. Also, cochineal and beta-cyclodextrin are subject to clathration, such that microcapsules are prepared, and instability of cochineal is overcome. With the dye, the color of dyed fabrics is stable, and discoloration is not easy to occur.

The invention belongs to the technical field of natural pigment and relates to a color fixative capable of improving the heat stability of cochineal pigment and a preparation method of the color fixative. The invention provides an extraction method of the cochineal pigment. The preparation method comprises the following steps: performing drying treatment on the cochineal; filtering extracting liquid, extracting the obtained filter residues by using ultrapure water three times, and combining the filtrate filtered at each time; performing concentration treatment on the filtrate; adsorbing the obtained concentrated liquid by macroporous resin; and collecting eluent and drying under the vacuum condition to obtain the cochineal pigment. The invention provides a method capable of improving the heat stability of the cochineal pigment; and in the method, the cochineal is protected by jointly utilizing natural antioxidant oleuropein and bamboo leaf antioxidant, and the synergistic effect can beachieved; and meanwhile, beta-cyclodextrin and the cochineal form an inclusion compound, so that damage to the cochineal structure by heating under the acidic condition can be reduced, and the stability of the cochineal pigment is improved.

The invention discloses a meat product surface coloring technology, relates to a smoked meat product surface coloring method, and belongs to the technical field of meat product processing. The method comprises the following steps of: filling a meat product, soaking a sausage into prepared pigment solution, smoking in a smoking oven, and staying for less than or equal to 30 minutes in the smoking oven, wherein the pigment solution consists of the following components in percentage by weight: 0.002 to 0.0024 percent of cochineal, 0.2 to 0.3 percent of D-sodium erythorbate, 0.1 to 0.15 percent of sorghum pigment and the balance of water. The smoked meat product treated by using the process has uniform luster and balanced taste, the quality of the smoked meat product is improved, the smoked meat product can be preserved for long time, the taste and the appearance of the smoked meat product are not changed in 2 to 3 months, the cost is saved for manufacturers, and the smoked meat product is well received by customers.

The invention discloses a natural moisturizing lipstick formula for summer, which comprises the following raw materials in parts by weight: natural beeswax 12-16 part, cochineal 2-6 part, pearl powder1-5 part of mica powder and 1-5 part, glycerin 3-7 parts, olive oil 6-10 part, white beeswax 12-16 parts, rose powder 1-5 parts, flavor 0.2-0.6 part, jojoba oil 9-17; S1, selecting an electronic balance, weighing natural beeswax, cochineal worm red, pearl powder, mica powder, glycerin, olive oil, white beeswax, rose powder, essence and jojoba oil in order according to mass, placing weighed raw materials in separate containers, labeling paper, and standby. As that pearl powder and the mica powder are added into the lipstick, the ingredients are sufficiently mixed, the texture of the lipstick is effectively enhanced, the moisturizing effect of the lipstick is improve, and the lipstick is convenient for people to use.

The invention discloses an eco-friendly non-toxic food color printing packaging film and a preparation method thereof. The eco-friendly non-toxic food color printing packaging film comprises, by weight, 10 to 20 portions of cochineal, 15 to 20 portions of red yeast rice powder, 6 to 12 portions of ethyl acetate, 5 to 8 portions of ethanol, 5 to 7 portions of beeswax, 10 to 15 portions of curcumin, 2 to 8 portions of xanthan gum, 15 to 20 portions of titanium dioxide, 5 to 8 portions of carrageenan, 11 to 17 portions of starch, 5 to 10 portions of natural rubber and 20 to 30 portions of polylactic acid. The eco-friendly non-toxic food color printing packaging film has high strength and can be reused many times so that wastes are reduced and environmental damage is reduced. The preparation method has the advantages of simple processes, operation easiness and low production cost.

The invention discloses a method and device for collecting a cochineal raw material. The method comprises the steps: mounting a round of sponge on the internal wall of a barrel of the cochineal raw material collecting device, carrying out power-on so as to carry out startup, enabling a long hair brush to be aligned with female adult cochineals so as to suck the female adult cochineals into a barrel body, pouring the cochineal raw material collected in the barrel body after the quantity of the cochineals collected is certain, sweeping cochineal wax attached to the wall of the barrel by a hair brush, and then, carrying out collecting again; and bagging the collected cochineal raw material with hemp bags, tightening bag necks, putting the bags in a plastic basin, rapidly irrigating the hemp bags with just-boiled scalding water so as to scald the cochineals, continuously flipping the hemp bags in the basin, then, pouring the cochineals in the hemp bags into sun-curing tools such as dustpans, carrying out spreading, and exposing the cochineals to sunshine in the sun or airing the cochineals in the shade, thereby obtaining a raw material for processing a cochineal pigment. The invention simultaneously discloses the cochineal raw material collecting device. According to the method and the device, the collection efficiency is greatly increased, a great deal of labor is saved, and the injury to human is avoided.

The invention discloses a cochineal suspension cultivation method and device thereof. The method comprises the following steps, building a water trough for injection, folding a newspaper into a triangle paper bag, putting cochineal insects into the paper bag, and using a pin to fix the paper bag in a low part of a cactus stem; covering a layer of 5cm pine needles in the water trough, then compacting the soil, and injecting water until the pine needle is submerged. The method of injecting water into water through in the greenhouse has the advantages of greatly improving the humidity in a shed, lowering the temperature, slowing down a water loss rate of the cactus stem and reduce a mortality of the pupil in the young stage. On the other hand, because cactus stems is not easy to lose water and it improves a feeding efficiency of cochineal, which greatly increases the yield of a single stem on the cochineal; the average number of female cochineal adults of a single stem increase to 124. In addition, the method of hanging the cactus stem slices in the screen greatly improves the utilization efficiency of the greenhouses by more than three times.

The invention provides colored bean and a production method thereof. The colored bean is made from, by weight, 25-28 parts of peanut, 18-22 parts of wheat flour, 15-20 parts of white sesame seed, 15-20 parts of corn mixed flour, 10-15 parts of white granulated sugar, 1-5 parts of palm oil, 1-4 parts of edible salt, 0.9-1.3 parts of black sesame seed, 0.3-0.6 part of potato starch, 0.1-0.3 part of sodium bicarbonate, 0.04-0.06 part of chili red, 0.01-0.03 part of turmeric color, 0.01-0.02 part of cochineal, and 0.002-0.004 part of sodium copper chlorophyllin, via the steps of frying, mixing, baking, coloring and the like; the produced colored bean is attractive in appearance, may be provided with pure color or colored lines, is rich in the nutrient elements such as vitamins, minerals and trace elements, and may serve as leisure snacks to meet the needs of different consumers in terms of attractiveness, taste and nutrition, and is suitable for a wide range of people.

A method for obtaining cochineal wax is provided which comprises (a) harvesting cochineal insects from an artificial medium inoculated with the insects; (b) extracting cochineal wax from the insects with a liquid medium; and (c) isolating cochineal wax from the liquid medium.

The invention provides a collagen-rich spicy Sichuan style granule sausage. According to a formula, the granule sausage is characterized by comprising the following raw materials in parts by mass: 50-80 parts of pork, 200-500 parts of chicken breast, 20-30 parts of soybean protein, 5-10 parts of edible salt, 1-5 parts of a water retention agent, 0.001-0.003 part of TG (transglutaminase), 0.01-0.05 part of sodium nitrite, 0.01-0.05 part of cochineal, 50-80 parts of chicken gristle, 20-50 parts of boiled skin granules, 0.5-1 part of monosodium glutamate, 0.5-1 part of potassium sorbate, 20-50 parts of starch, 10-20 parts of white granulated sugar, 0.8-1.2 parts of white pepper powder, 1-1.5 parts of pepper powder, 3-6 parts of chili powder, 0.2-0.6 part of aroma spicy-hot oil and 50-80 parts of ice water. The collagen-rich spicy Sichuan style granule sausage is chewy, is crisp in taste, is rich in collagen and has special Sichuan spicy-hot flavors.

The invention relates to the technical field of food production and processing, and discloses a production process of shrimps in a shape of shoe-shaped gold ingots. The shrimps in the shape of shoe-shaped gold ingots are composed of the following raw materials: white shrimps, bread crumbs, crisp rice balls, water, wrapping powder, pre-wrap powder, white sugar, edible salt, monosodium glutamate anda shrimp quality improver. The bread crumbs consist of wheat flour, yeast, edible salt, beta-carotene, caramel, cochineal and sunset yellow; the crisp rice balls comprise rice, wheat flour, white sugar, palm oil, monoglyceride and diglyceride fatty acids, calcium carbonate and edible salt. The production process of the shrimps in the shape of shoe-shaped gold ingots improves freshness of the rawmaterials by adding ice to white shrimps after unfreezing, so that the meat quality of the white shrimps is more delicious and the nutritional value is fully preserved; the production process is beneficial to cleaning the white shrimps to improve the cleanliness of the ingredients, and also makes the white shrimps easier to get flavor, thereby improving the taste of the shrimps in the shape of shoe-shaped gold ingots.

The invention which discloses a special composite pigment for meat products concretely relates to a fading resistant agent for the meat products and belongs to the technical field of meat product processing. The agent comprises 0.06 to 0.07 wt% of allura red, 9.0 to 10 wt% of cochineal and 89.93 to 90.94 wt% of sorghum red. The meat products prepared with the composite pigment are natural in color, and the pigment can effectively prevent the meat products from fading.