50 results about "Purplish red color" patented technology

The invention discloses a novel method for making a savory sauce duck. The method comprises the steps of adopting a duck with a lean meat rate of more than 70% and a breast meat rate of 23.5-24.5% and materials, such as white granulated sugar, soy sauce, salt, anise and the like and injecting, tumbling, pickling, air-drying and drying in turn to obtain the savory sauce duck. The sauce duck produced by using the novel making method disclosed by the invention has the characteristics of purplish red color, rich sauce taste, sweet, spicy and refreshing taste, compact structure and the like because the sauce duck has a unique production process, and avoids the occurrences of instable salinity and color and divergent mouthfeel and structure, caused by the traditional sauce stewing.

The invention provides purple potato glutinous wheat noodles and a preparation method thereof. The purple potato glutinous wheat noodles are prepared from the following raw and auxiliary materials by weight: 10 to 40 grams of purple potato flour, 15 to 50 grams of glutinous wheat flour, 25 to 70 grams of ordinary flour, 1 to 2 grams of edible salt and the balance of water; and 100g of noodles comprise more than 15mg of cyanin, more than 0.0005mg of selenium, less than 20g of amylose, more than 70g of amylopectin and about 10g of coarse fiber. The purple potato glutinous wheat noodles prepared in the ratio have a lavender red color, noodles have a fresh aubergine color and smooth mouthfeel, and noodle soup has a purple color. The purple potato glutinous wheat noodles integrate health care and good mouthfeel, and are suitable to be consumed by various people.

The invention provides guilv No.1 black tea and a manufacturing method thereof. The manufacturing method comprises the following steps: picking purple-red one-bud two-leaf tea leaves of a guilv No.1 variety in mid-April to mid-July at the air temperature of more than 22 DEG C as a raw material, firstly tedding and drying the tea leaves, and then withering, kneading, fermenting and drying the tea leaves to form the black tea. Because the fresh leaves are dried in the sun and quickly lose moisture and green grass flavor, the guilv No.1 black tea manufactured by adopting the method is fragrant and elegant, and has mellow and pleasant taste, orange red and bright tea color, thin and small shape and black color. The manufacturing method of the invention greatly shortens the withering time by adopting the drying process, and can save the space and electric power, reduce the cost and improve the quality.

The invention relates to sweet-potato rice, which is prepared by the following methods: sweet potatoes are taken as main materials; sesame powder, mung bean powder, broken rice powder, flour or sweet potato starch and so on are taken as auxiliary materials; vitamin B1, calcium, lysine, edible slat and so on are taken as enhancers; and after the steps of selecting materials, mixing, stirring, granulating, drying are performed, white, orange yellow or purple sweet-potato rice is obtained. The sweet-potato rice is mixed with rice for eating, thereby supplementing nutrient elements of which the rice lacks, possessing special flavor of cooked sweet potato, and breaking through the season contradiction and consumer mode of sweet potato supply.

The present invention discloses a fruity haw production technology, belonging to the field of food processing. The production technology comprises the following processing processes: selecting materials, smashing heads of haws, rinsing, blanching, sugaring, boiling, sugaring again, boiling again, blending with rose flowers, cooling down, and packaging. The beneficial effects are that the product presents a purplish red color and an elliptoid shape, is manufactured from haws and blueberry pulp, is bright in color and luster, is fragrant and sweet with a strong fruity flavor, and is delicious and tasty; the product not only can soften the blood vessels, and activate blood circulation to dissipate stasis, but also has efficacies of preventing blood lipids from increasing, decreasing cholesterol, and assisting in preventing cancer. The fruity haws are suitable for all ages, and are convenient for consumption.

The invention relates to a method for extracting purplish red pigment from natural purple sweet potatoes. The method is characterized by comprising the following steps of: taking fresh purple sweet potatoes as the raw material, carrying out continuous production of cleaning, cutting into shreds, extracting, filtering, carrying out column chromatography, protecting colour, heating, concentrating, freezing, carrying out concentration and ultra-filtration, microencapsulating, spraying, drying, processing in a mixed manner and the like, thereby obtaining purple sweet potato pigment as purplish red (black) powder. The purple sweet potato pigment is more than or equal to 100 in colour value, is high in yield, is light resistant, heat resistant and very steady, and is prior to similar product standard at home and abroad.

The invention discloses a mulberry wine brewing technology. The mulberry wine brewing technology comprises the following steps: (1) cooling treatment; (2) fruit crushing; (3) component adjustment; (4)primary fermentation; (5) peel residue separation; (6) residual sugar fermentation; (7) aging; and (8) filtration. The mulberry wine prepared by the brewing technology contains no pigment, mulberry wine has a purple red color, a clear and transparent wine liquid, a strong aroma, long aftertaste and an excellent sensory degree, and has no color change after being stored for a long time.

The invention belongs to the technical field of fruit wine processing, and particularly relates to a preparation method of fermented mulberry fruit wine. The preparation method comprises the followingsteps: (1) selection of mulberry fruit pulp as a raw material for later use, (2) yeast activation, (3) main fermentation, (4) filtering, (5) ageing, (6) clarifying and filtering, and (7) sterilization, filling and selling. Mulberry fruits are adopted as raw materials, wine lees are filtered out after main fermentation is conducted on mulberry pulp for 12 days in the brewing process, secondary fermentation is conducted, and the prepared mulberry fruit wine is rich in color and luster, sour and sweet in taste, rich in flavor, bright in color and luster, rich in purplish red, harmonious in winearoma and unique in mulberry fruit aroma.

A mercury free arc tube for a discharge lamp has a closed chamber filled with rare gas and a metal halide containing at least Na halide, Sc halide and In halide, and electrodes. A ratio of a filled amount of the In halide to a total filled amount of metal halide is ranging from 0.1 to 2.0 wt %. When the ratio of the charging amount of InI is 0.1 wt % or more, the chromaticity x, y of a luminescent color during a stable discharge falls within a chromaticity standard range A of white light source. When the ratio of charging amount of InI is 2.0 w % or less, a chromaticity y minimal value of luminescence of the arc tube at the transient time is 0.29 or more, whereby purplish red color is less conspicuous and there is no fear that an emission of the arc tube is misidentified a red marker lamp.

The invention discloses toast of tartary buckwheat taste, and belongs to the technical field of food processing. High gluten wheat flour, whole milk powder, tartary buckwheat powder, butter, saccharose, salt, eggs, tartary buckwheat enzyme liquid and anthocyanin clear liquid are adopted for preparing the toast, and yeast and water are not used directly. In the dough leavening process, the processis divided into two stages, the back stage adopts sealing fermentation, therefore the fermentation effect of yeast powder can be achieved, and the enzyme liquid can replace water to make a dough fermented uniformly and fully; the tartary buckwheat powder is directly adopted as part of raw materials for dough kneading so that the toast can have the tartary buckwheat taste, the color of the toast combines a lilac color of the purple perilla anthocyanin clear liquid with a palevioletred color of the tartary buckwheat enzyme liquid, and when the anthocyanin clear liquid and the enzyme liquid are combined as an adhesive for dough kneading, the amaranthine effect can be achieved on the dough from inside to outside; rich anthocyanin is contained, therefore the prepared toast has a palevioletred color, has the tartary buckwheat aroma and the tartary buckwheat taste, and achieves the healthcare effect, and the quality of the toast can be greatly improved.

The invention provides a production method of flavor stewed chicken in soy sauce. The production method comprises the following steps: taking a chicken bred outside a cage for 7-8 months, white granulated sugar, soy sauce, salt, anise and the like, injecting, rolling, salting, air drying and drying. Due to the unique production technology, the stewed chicken in soy sauce has the characteristics of purplish red color, strong sauce flavor, refreshing sweet and spicy mouthfeel, compact tissue and the like, and the problems of the traditional sauced process that salinity and color are not stable, the mouthfeel is not good and the tissue is loose are solved.

The invention mainly relates to the technical field of food processing and discloses fermented and smoked chicken. The fermented and smoked chicken is prepared from raw materials as follows: a young chicken, shallot sections, fresh ginger, star anise, pepper, cinnamon, dried orange or tangerine peels, fennel, rhizoma kaempferiae, amomum tsao-ko, cumin, bay leaves, flos magnoliae, radix angelicae, fructus amomi, murraya paniculata, katsumade galangal seeds, a mixture of radix aucklandiae and amomum villosum, fructus piperis longi, flos caryophylli, fructus crataegi, lonicera japonica, jasmine flowers, fructus citri, brown sugar, black tea, malt, rock candy, iodized salt, angel aroma yeast and lactic acid bacteria; the fructus crataegi, the lonicera japonica, the jasmine flowers and the fructus citri are fermented by lactic acid bacteria, effective ingredients are promoted to be leached, the faint scent is increased, the nutritional and healthcare effects are increased, the antibacterial and anti-inflammatory effects are realized, the immunity is enhanced, metabolism is promoted, and cardio and cerebral vessels are protected; the young chicken is firstly fermented by the angel aroma yeast and secondarily fermented by lactic acid bacteria, so that the faint scent of the chicken is increased, and the chicken tastes tender; the young chicken is smoked after being stewed, and then is marinated, the chicken has purplish red color and luster, smells faint scent and tastes tender, fragrant but not greasy, the sales are increased by 10.7%, and the economic income is increased by 14.3%.

The invention discloses a nutritive duck egg and purple sweet potato cake. The nutritive duck egg and purple sweet potato cake is made from the following raw materials in parts by weight: 102-104 parts of purple sweet potatoes, 25-27 parts of glutinous rice flour, 20-22 parts of sweet potato leaves, 31-33 parts of salted duck eggs, 11-13 parts of lotus roots, 7-9 parts of lactosyl fructoside, 0.2-0.4 part of spice and 0.2-0.4 part of compound enzymes. The nutritive duck egg and purple sweet potato cake provided by the invention is rich in nutrition, bright in color, clear in layering, rich in fragrance and moderate in salty and sweet degree, the sweet and greasy mouth feel of a conventional purple sweet potato cake is changed, a way for deep processing of the purple sweet potatoes is increased, and economic incomes are increased by 12.3%; the purple sweet potatoes at an outer layer are claret-colored, and the dried egg white powder of the salted duck eggs and spice powder are added, so that the nutritive duck egg and purple sweet potato cake is moderate in salty and sweet degree, rich in raw materials, rich in fragrance, fine, smooth, mushy and soft; the glutinous rice and lotus roots at a middle layer are reseda-colored, delicately-fragrant, fine, smooth, soft, chewy and crisp; an inner layer is golden, salty, fragrant and delicious, and rich in nutrition; and the nutritive duck egg and purple sweet potato cake adopts a three-layer structure from outside to inside, has three kinds of mouth feel, and meets requirements of consumers on nutrition and mouth feel.

The invention relates to preparation methods of canned foods, and especially relates to a preparation method of canned red bayberry fruits. The preparation method of the canned red bayberry fruits comprises the following steps: selecting fresh red bayberry fruits as the raw material; rinsing the selected red bayberry fruits by using flowing clean water; soaking the rinsed red bayberry fruits in baijiu; taking the soaked red bayberry fruits out, and carrying out washing by using clean water; soaking the washed red bayberry fruits in a salt solution in the presence of ultrasonic wave; taking the soaked red bayberry fruits out, carrying out washing by using clean water, and carrying out airing-drying; treating the air-dried red bayberry fruits by using fruit yeast, and adding the treated red bayberry fruits into a filling solution; and then, carrying out canning and sterilizing, so that the canned red bayberry fruits are prepared. The final products of the canned red bayberry fruits are purple-red in color, transparent and clear in soup color, refreshing in soup taste, fine and smooth in red bayberry fruit texture, and appropriate in sour-sweet flavor; moreover, the canned red bayberry fruits have obvious flavor of the red bayberry fruits, as well as aroma of hibiscus sabdariffa. The canned red bayberry fruits are a healthy and delicious green food which has the effects of stimulating appetite and promoting digestion.

The invention discloses an aronia melanocarpa beverage and a preparation method thereof, and belongs to the technical field of foods. The aronia melanocarpa beverage disclosed by the invention has a strong effect of relaxing bowel, can help defecation, improve constipation, and reduce food accumulation and fat accumulation when being used along with meal, and cannot cause diarrhea at the same time. The aronia melanocarpa beverage is rich in anthocyanin and polyphenol, wherein the anthocyanin content can be as high as 432mg/L, the proanthocyanidin content can be as high as 1567mg/L, and the total phenol content can be as high as 1986 mg/L. Therefore, the aronia melanocarpa beverage has strong antioxidant and hypolipidemic effects. The aronia melanocarpa beverage disclosed by the invention has good storage stability, and can still keep a purplish red color and keep clear and bright after being placed for one year.

The invention discloses a preparation method of raspberry and purple sweet potato compound beverage, and relates to the field of fruit and vegetable drinks. Based on the characteristics that purple sweet potato saccharified liquid can increase sugar and decrease acid in raspberry beverage, and an acylated anthocyanin rich in purple sweet potatoes can improve the anthocyanin content and stability of the raspberry beverage, raspberry concentrated juice is mixed with water so as to be reduced to raspberry normal juice, the purple sweet potatoes are liquefied and saccharified to obtain the purplesweet potato saccharified liquid, the raspberry normal juice and purple sweet potato saccharified liquid are then blended according to a certain volume ratio, and the raspberry and purple sweet potatocompound beverage is obtained by the steps of ultrafiltration, sterilization, filling, and the like. The compound beverage is purple-red, clear and transparent, palatable in sweetness and sourness, and pleasant in fragrance. The preparation method not only solves the problems of low sugar content, high acidity and poor anthocyanin stability of raspberry, but also increases the added value of thepurple sweet potatoes, and provides a new way for the development and utilization of the raspberry and the purple sweet potatoes.

The invention relates to the microbial preparation field, and specifically relates to a preparation method of a solid photosynthetic bacterium. More specifically, the method includes: taking soybean meal as a drying sorbent, selecting a liquid photosynthetic bacterium finished product with a bright purplish red color and a concentration of 3 billion/ml as a carrier, using the soybean meal to adsorb the liquid photosynthetic bacterium, and then performing drying to obtain a powdered solid photosynthetic bacterium product. The solid photosynthetic bacterium product produced by the invention is not susceptible to miscellaneous bacterium infection, and has good and stable quality, thus being able to be widely applied in aquaculture, farming, wastewater treatment, ornamental fish breeding and other fields. The product has a substantially extended storage and shelf life, and is also very convenient to transport, thus being worth vigorous promotion.

The invention discloses a light environment for indoor purple and red lettuce production. The wavelength range of the light environment is 380-780 nm, wherein the number of light quanta with the wavelength in the range of 500-599 nm accounts for 0% of the total number of light quanta with the wavelength in the range of 380-780 nm. The ratio of the sum of the number of the light quanta with the wavelength in the range of 700-780 nm and the number of the light quanta with the wavelength in the range of 600-699 nm to the number of the light quanta with the wavelength in the range of 400-499 nm is (1.0-1.4): 1, and the number of the light quanta with the wavelength in the range of 700-780 nm accounts for 12-17% of the total number of the light quanta with the wavelength in the range of 380-780 nm. The light environment is used for indoor cultivation of lettuce, it can be guaranteed that purple and red vegetables with bright colors are obtained through production, and meanwhile the problem of yield reduction caused by coloring can be avoided. Besides, the light environment is within the visible light range, is harmless to the human body, is low in manufacturing cost and can be popularized in a large range.

The invention discloses a beverage containing mangosteen and wax apples and a preparation method of the beverage. Raw materials of the beverage comprise mangosteen pulp, mangosteen peel, the wax apples, Japanese stephania root and flower or bark of plumeria acutifolia. The beverage has sugar content of 0.1 to 30g/L, and is purple red in color; a weight proportion of the mangosteen pulp to the mangosteen peel to the wax apples to the Japanese stephania root to the flower or bark of plumeria acutifolia is (30 to 50):(0.1 to 5):(10 to 30):(0.5 to 2):(0.5 to 10). The preparation method comprises: preparation of normal juice, preparation of extract liquid of the mangosteen peel, extraction of active ingredients of the Japanese stephania root and the the flower or bark of plumeria acutifolia, raw material mixing and dyeing, flavoring, high-temperature sterilization, and aseptic filling. The beverage containing the mangosteen and the wax apples, which is disclosed by the invention, is rich in nutrition, excellent in taste and suitable for the public to drink.

A preparation process of a mosaic gold hare's fur cup is disclosed. The preparation process comprises the following steps: preparing a green body raw material and glaze slip; carrying out throwing molding, fettling, biscuiting and cooling on the green body raw material to obtain a green body; glazing; putting the glazed and air-dried green body into an electric kiln for roasting. The ground colorof a glaze surface of the mosaic gold hare's fur cup prepared by the process is jade green, and the glaze bottom is moist and smooth and is like mild and clear beautiful jade; meanwhile, glaze crystallization is thorough, crystals are high in three-dimensional sense, oil drops are clear in gradation, upper oil drops are fine and dense, lower oil drops are large and full, the oil drops are coloredgolden, specifically, the oil drops are golden yellow, yellowish violet, bluish violet and purplish red from outside to inside, the colors are gradually transited to be rich and dazzling, and the artistic aesthetic feeling is very high.

A processing method for beggar chicken, which is completed by a total of nine processes of preparing seasoning liquid, preparing stuffing, preparing mud, preparing ingredients, preparing main ingredients, pickling, loading, wrapping, and baking. The chicken is boiled, then marinated, and finally coated with kaolin clay, which not only allows the taste to enter the inside of the beggar chicken, but also makes the taste consistent from the outside to the inside, crispy, spicy and tender, with a bright reddish color and a tangy aroma.