44results about How to "Glossy color" patented technology

The invention discloses a processing method for a papaya fruitcake. The processing method comprises the following steps: (1) preparation of papaya pulp: pouring papaya into 3-5% of salt water, boiling, mashing and grinding; (2) gelatin melting: mixing 15-25% of cane sugar and 1-3% of edible gelatin, and dissolving by hot water; (3) blending and boiling: adding 15-25% of maltodextrin, 10-20% of coconut milk, 0.5-1.5% of citric acid, 0.1-0.5% of sodium citrate and the melted edible gelatin into the papaya pulp to bend, homogenize, boil and stew until the soluble solid reaches 70-80%; (4) forming and drying: placing the papaya pulp material boiled in the step (3) in a forming die to cool, preparing the formed fruitcake body, then alternating temperature, baking, drying and packaging, so that the papaya fruitcake is obtained. The processing method is simple and feasible, the prepared fruitcake is rich in nutrition, and soft and smooth in taste, has unique papaya fragrance and coconut milk fragrance, can be stored for a long time without particles on the papaya fruitcake, and sugar-flowing, and is suitable for people of all ages.

The invention relates to a planting method for bayberries, in particular to an organic planting method for bayberries. Along with development of modern agricultural production, a woodland ecosystem is damaged by pollution caused by continuous using of chemical substances such as chemical fertilizers, pesticides and hormone, and an agricultural environment is damaged, the quality of a product is reduced, the selling price of the product is reduced, and the income of forest workers is reduced. Organic bayberry products are produced by using an organic bayberry planting production technology, the problems existing in production of the bayberries are solved, high yield, stable yield and high quality on production of the bayberries are guaranteed, the balance of an agroecological system is maintained, the purposes of developing agricultural economy and protecting an agricultural environment are achieved, and the economical benefit and the social benefit are high.

The invention discloses a process for producing sausages through strip cutting. The process comprises the following steps of meat cutting, salting, filling, drying, smoking, cooling, packaging and warehousing, wherein in the meat cutting step, selected fresh meat is put in a strip cutting machine to carry out mechanical strip cutting, the width of the cut meat strips is unified to 1.5cm and the length of the strips is unified to 1-2cm.The sausages include Cantonese sausages, Sichuan sausages, Rugao sausages, shrimp meat sausages, garlic cumin sausages and the like; the dried sausages are further needed to be smoked in a smoking oven by using smoke flavorings. The process disclosed by the invention has the advantages that the selected fresh meat is cut into strips through the strip cutting machine, uniform meat strips are obtained through controlling the width and the length between blades of the strip cutting machine, the sausages produced from the meat strips have outstanding fleshy feeling and taste more delicious, various sausages can be produced according to the requirements of different consumer groups and the produced sausages are wide in applicability; liquid flavorings are obtained through rectifying and purifying natural plants and the smoked sausages are bright in luster, free of cancerogenic substances such as 3, 4-benzopyrene, safe, reliable and beneficial to the physical health of eaters.

The invention discloses a duck liver sausage and belongs to the technical field of processing and manufacturing of sausages. The duck liver sausage is prepared from 10-25 parts of duck livers, 4-10 parts of pericarpium citri reticulatae, 60-70 parts of lean meat, 5-8 parts of salt, 20-30 parts of fat meat, 5-15 parts of sugar, 3-8 parts of gingers and 1-5 parts of cooking wine through mincing, curing for many times, sausage preparation and roasting. The duck liver sausage overcomes the defect that a traditional sausage is single in nutrition and taste, the nutrition value of the sausage is improved, the taste of the sausage is enriched, and the duck liver sausage tastes good and does not greasy. A preparation method of the duck liver sausage is simple and easy to conduct, the lean meat portion of the duck liver sausage prepared with the method is in a date red color, the duck liver portion of the duck liver sausage is in a brownish red color, the fat meat is in a milk white color, the body of the sausage is dry and clean, the luster of the sausage is bright, and the shrinkage of a casing for the sausage is good.

The invention discloses a processing technology of small sugared cucumbers and belongs to the field of food processing. The processing technology is characterized by adopting a technological process of material selection, cleaning, airing, salting, cleaning, pickling, sugar mixing and sugaring. The processing technology has the benefits as follows: the small sugared cucumbers are bright in color, tender, juicy, fine and crisp in taste and delicious and has the fragrant, sweet and crisp flavor of cucumbers and the sauce flavor. The small sugared cucumbers can enhance the immune function of bodies, improve disease resistance, strengthen brains, soothe nerves and reduce blood glucose and are convenient to eat and simple to operate.

The invention provides a rabbit hair fiber processing method. The rabbit hair fiber processing method has the advantages that rabbit hair fibers are dyed after oxidation treatment, enzyme treatment and reduction treatment, so that the rabbit hair fibers are bright in color and luster, clear in grain, soft in hand feeling, high in elasticity, free from hair shedding and machine washable, cleaning and flattening effects on the rabbit hair fibers are achieved, intertwining of the rabbit hair fibers during spinning is reduced, high durability is achieved, and the rabbit hair fibers do not fade and discolor during long-term use.

The invention discloses a processing method of sauce and sugar processed lotus root slices, belonging to the field of food processing. The processing method is characterized by adopting the following processing technological processes: pretreatment, bag packaging and draining, sauce pickling and material stirring. The processing method disclosed by the invention has the beneficial effects that a product disclosed by the invention is bright in color and rich in aromatic and glutinous smell, has delicate, delicious and crispy taste, and has the sweet, fresh and crisp flavor of lotus roots. The product has very high nutritional values, is rich in various nutrient substances such as proteins, vitamins and the like, is beneficial for a human body to digest and absorb foods, has the effects of enhancing the immunity of the human body, has the effects of nourishing and cultivating nature, benefiting blood and tonifying the heart, strengthening the spleen and promoting appetite, and promoting the production of saliva and slaking thirst, and is a green and nutritional food suitable for people of all ages. The processing method is simple to operate and easy to implement.

The invention discloses appetizing lentinus edodes stem hoisin sauce with digestion promoting and beautifying functions and a preparing method thereof. The appetizing lentinus edodes stem hoisin sauce is prepared from, by weight, 300-350 parts of lentinus edodes stem, 100-120 parts of corn, 10-12 parts of fennel, 10-12 parts of table salt, 20-23 parts of white granulated sugar, 15-18 parts of ground pepper, 7-8 parts of nisin, 23-25 parts of dried small shrimp meal, 30-35 parts of propolis, 25-30 parts of rice vinegar, 50-60 parts of yogurt, 100-120 parts of pea, 30-35 parts of agar, 20-23 parts of abalone powder, 50-60 parts of hawthorn fruit juice, 10-12 parts of pericarpium citri reticulatae, 8-9 parts of formosan lattuce herb and a proper amount of olive oil. The appetizing lentinus edodes stem hoisin sauce contains various of nutrients, lentinus edodes taste is thick, sauce taste is moderate, colloid is dense, color is mild, and effective constituents in the appetizing lentinus edodes stem hoisin sauce have digestion promoting, beautifying, deficient heat clearing, fatigue resisting and cancer resisting effects as well as other healthcare effects.

The invention discloses a preparation method for sauced cucumber sticks, belonging to the field of food processing. The preparation method is characterized by comprising the following steps: selecting materials, cleaning, salting and removing salts, and saucing. The preparation method has the beneficial effects that the product is bright in color, tender and juicy, tender and crisp in mouthfeel, has the fragment and crisp flavor of the cucumbers, and is good in sauced taste. The product is beneficial to strengthening the body immune function, improving the disease resistance, improving the brain and soothing the nerves and reducing the blood sugar, convenient to use, and simple to operate.

The invention provides a processing method of rabbit hair. The method comprises the steps that a plurality of rabbit hair fibers are combined, drafted and carded on a gilling machine, rabbit hair strips with straight fibers are obtained, dyeing treatment is carried out after oxidation treatment, enzyme treatment and reduction treatment, and finally twisting and steam permanent setting are carried out to process the rabbit hair fibers. The rabbit hair fibers are made to be bright in color and luster, clear in texture, soft in hand feeling, good in elasticity, free of slipping and capable of being washed with a machine, the function of clearing the flattening the rabbit hair fibers is achieved, winding of the rabbit hair fibers in spinning is reduced, excellent durability is achieved, and no fading or color changing happens in long-term use.

The invention discloses a three-layer composite fabric, which includes an outer layer, an inner layer and an intermediate layer. . The invention has reasonable structure, smooth and soft hand feeling, comfortable wearing, good antibacterial effect, and has the characteristics of not easy to deform, strong air permeability, moisture absorption and quick drying. When the clothes are made of this fabric, the clothes and the human body are in contact with mulberry silk, which is soft and smooth, comfortable to wear, and has an antibacterial effect, which is beneficial to the health and safety of the human body.

The invention discloses a processing technology of sugaring lotus seeds, and belongs to the field of food processing. The processing technology is characterized by adopting a processing flow as follows: selecting materials, pre-boiling, removing cores, sugaring, sugar boiling, drying, packing and obtaining a finished product. The processing technology has beneficial effects that: a product is bright in color, thick in sweetness and exquisite and soft in taste, has agreeable sweetness and the fragrant and sweet flavor of the lotus seed. The product is relatively high in nutritional value, rich in proteins and various minerals and capable of promoting the metabolism of the body and enhancing the immunity of the human body, has functions for nourishing, tonifying Qi, strengthening the heart, invigorating the stomach and preventing and resisting the cancer and is a nutritional product which is suitable for people of all ages. The processing technology is simple to operate and easy to implement.

The invention discloses a making method of sauced radish strips, belonging to the field of food processing. The making method is characterized by comprising the process flows of selecting materials; washing; salting and desalting; and saucing. The making method has the beneficial effects that the sauced radish strips are bright in luster, crisp, tender and juicy, fine, smooth and crispy in taste and delicious in sauce flavor and have the fragrant, sweet and crispy flavors of radishes. The sauced radish strips are rich in vitamin C, proteins, amylase and other various nutrient substances, are capable of appetizing and helping digestion, are beneficial to promotion of metabolism of a human body and enhancement of immunity of the human body and have the effects of lowering the blood fat, softening blood vessels, stabilizing the blood pressure and preventing and resisting to cancer so as to be a health food which is rich in nutrition and economic.

The invention discloses a processing technology of lotus seed snowflake sugar, and belongs to the field of food processing. The processing technology is characterized by comprising the following processing flows: steaming lotus seeds; cooking; stirring with powdered sugar; and baking. The processing technology has the beneficial effects that the lotus seed snowflake sugar is smooth in color and luster, fragrant, sweet and thick in taste, delicate in mouthfeel, and agreeable in sweetness, has fragrant and sweet flavors of the lotus seeds, is high in nutrient value, and is rich in protein and a plurality of minerals, so that metabolism of the organism is promoted; the immune function of a human body is enhanced; the lotus seed snowflake sugar has the efficacies of nourishing and cultivating the mind, tonifying qi, strengthening the heart, tonifying the spleen, whetting the appetite, and preventing and resisting cancers, and is a nutritional drink suitable for people of all ages; and the processing technology is simple to operate and easy to implement.

The invention discloses a processing technology of a tomato snowflake sugar, and belongs to the field of food processing. The processing technology is characterized by comprising the following processing flows: stewing tomatoes, cooking, stirring powdered sugar, and drying. The processing technology has the beneficial effects that the tomato snowflake sugar is smooth in color and luster, strong in fragrant and sweet taste, fine and smooth in mouthfeel, soft, and agreeable in sweetness, has unique sour and sweet flavors of tomatoes, is rich in a plurality of nutrient substances such as vitamin and mineral substances, and easy to absorb by a human body, is capable of promoting the production of body fluid to relieve thirst, invigorating the stomach, helping digestion and enhancing the immune function of the organism, has the efficacies of softening blood vessels, reducing pressure, protecting the heart, maintaining beauty, keeping young, preventing and resisting cancers, and is a pure natural low-sugar and low-fat tasty snack.

The invention belongs to the field of food processing, and particularly relates to blueberry and grape compound-flavored steamed cakes as well as a preparation method and application thereof. The blueberry and grape compound-flavored steamed cakes comprise the following components of blueberry fruit residues, grape peel pomace, tea polyphenols, cake flour, waxy corn starch, water chestnut flour, eggs, sugar alcohol, cheese, active ferment powder and vegetable oil. The raw materials are scientifically combined, and are reasonable in compatibility, so that the made cakes are smooth in color, fine and smooth in mouth feel, prominent in flavor, rich in various dietary fibers, and rich in nutrition, and are good natural nutritive health-care leisure foods for satisfying hunger. The made steamed cakes do not contain any preservatives or emulsifying agents, are safe to eat, and contain various natural antibacterial substances. Compared with the prior art, the steamed cakes have longer quality guarantee periods. The raw materials are high in yield and low in price, the technology is simple, the cost is low, and bioactive components in fruit residues are fully used, so that comprehensive utilization and utility maximization of resources are realized, and environmental pollution is reduced.

The invention discloses glossy sea-buckthorn pectin powder which comprises components in parts by weight as follows: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of sea-buckthorn powder, 1-1.5 parts of pectin, 0.3-0.5 part of citric acid, 0.3-0.4 part of sea-buckthorn essence, 0.1-0.15 part of sodium citrate and 0.02-0.04 part of gardenia yellow, and the glossy sea-buckthorn pectin powder is prepared by blending and mixing the components. Glossy sea-buckthorn pectin can be simply, conveniently and rapidly prepared by the glossy sea-buckthorn pectin powder. The glossy sea-buckthorn pectin powder is slowly added into quantitative hot water with the temperature higher than 80 DEG C while stirred rapidly, the powder is dissolved and uniformly stirred, and the glossy sea-buckthorn pectin is prepared; the prepared glossy sea-buckthorn pectin has bright color and luster, the glossy effect is obvious after the surface of a cake is coated with the glossy sea-buckthorn pectin, the color and the luster are bright and natural, the brushability is good, the glossy sea-buckthorn pectin is not prone to flow after coated, tastes fresh, delicate and moderate in sour and sweet, has pure and rich sea-buckthorn flavor and is appetizing; and the glossy sea-buckthorn pectin powder is a powdered product and is easier to store.

The invention relates to a blended yarn, a preparation method of the blended yarn and a method for preparing a fabric by adopting the blended yarn. The blended yarn is prepared by taking mink cashmereas a main raw material and chinlon, acrylic fiber and aloe fiber as auxiliary raw materials. The preparation method of the blended yarn comprises the steps of treating the main raw material with wooloil, wherein the wool oil comprises spindle oil, sulfated castor oil, triethanolamine oleate, an emulsifier and glycerin; after wool oil and wool treatment, opening the main raw material; mixing themain raw material with chinlon, acrylic fiber and aloe fiber to obtain mixed fibers, and opening the mixed fibers; sequentially carrying out cotton carding, drawing, roving, spinning and spooling on the mixed fibers so as to obtain the finished blended yarn. The blended yarn adopted in the invention is applied to weaving of special fabric, and the prepared fabric has the advantages of being high in firmness, resistant to pilling, resistant to static electricity and the like.

The invention discloses a processing technology for sour, sweet and nutrient asparagus, and belongs to the field of food processing. The processing technology is characterized by comprising the technological procedures of raw material selecting, cleaning, primary pickling, soy sauce draining, secondary pickling, cutting, desalting, vinegar dipping and sugar dipping. The processing technology has the advantages that the sour and sweet and nutrient asparagus is bright in color, crisp, juicy, suitable in sour and sweet taste and crisp and refreshing in mouthfeel and has the sweet and crisp flavor of asparagus. The sour and sweet and nutrient asparagus is rich in multiple nutrient substances such as protein, vitamins and amino acid, soft and delicious in dietary fiber, capable of promoting the appetite and helping digestion and beneficial for enhancing the immune function of a body and improving the disease prevention and resistance capacities, has the effects of promoting appetite, strengthening the spleens, softening the blood vessels, losing weight, thinning and preventing and resisting cancers, and is green and healthy life cultivation and health preservation food with the suitable acid and sweet mouthfeel.

The invention discloses a method for processing sauced tomato flakes, and belongs to the field of food processing. The method is characterized by comprising the following technological processes: pre-treating; bagging, and draining off; saucing; and stirring materials. The method has the beneficial effects that the sauced tomato flakes are smooth in color and luster, sour, sweet and delicious, and fine and soft in taste, have unique sour and sweet flavors of tomatoes, are rich in a plurality of nutrient substances such as vitamin and minerals, easy to absorb by a human body, and conducive to enhancement of the immune function of organisms, are capable of promoting the production of body fluid to relieve thirst, tonifying spleen, and helping digestion, have the efficacies of softening blood vessels, lowering pressure, protecting heart, maintaining beauty, keeping young, and preventing and resisting cancers, are purely natural, nutrient and health green food, are convenient to eat and are suitable for people of all ages.

The invention discloses a processing method of sour and sweet nutritional black salted turnip and belongs to the field of food processing. The method is characterized by comprising the technological processes of raw material selection, cleaning, primary salting, draining and stewing in soy sauce, secondary salting, segmentation, desalting, vinegar dipping and sugaring. The method has the advantages that the sour and sweet nutritional black salted turnip is bright in luster, crisp, tender, juicy, suitable in sour and sweetness and crisp and tasty in taste and has the fragrant, sweet and crisp flavor of black salted turnip. The sour and sweet nutritional black salted turnip has a large amount of dietary fiber and ascorbic acid, can improve the appetite and help digestion, can also promote metabolism of the human body, has the obvious effects of clearing away heat and toxic materials, resisting bacteria, dispersing swelling, warming spleen and stomach and achieving refreshment, and is a green, healthy, economical appetizing food.

The invention relates to a sausage and a preparation method thereof. The sausage is prepared from the following raw materials in parts by weight: 20 to 100 parts of porcine front leg meat, 20 to 50 parts of porcine upper shoulder meat, 20 to 50 parts of streaky pork, 10 to 30 parts of pig fat, 10 to 20 parts of soy protein, 10 to 15 parts of konjac flour, 5 to 10 parts of white granulated sugar, 2to 5 parts of cooking wine, 2 to 5 parts of lard residues, 2 to 5 parts of sesame oil, 1 to 2 parts of garlic powder, 1 to 2 parts of honey, 1 to 2 parts of soy sauce and 1 to 2 parts of marinade. The preparation steps comprise: (1) meat stuffing preparation; (2) meat stuffing stirring; (3) meat stuffing salting; (4) fragrance enhancement; (5) filling; (6) drying; (7) roasting and smoking.

The invention relates to hami melon bright surface jelly powder. The jelly powder comprises the following components in parts by weight: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of hami melon powder, 1-1.5 parts of pectine, 0.3-0.5 part of citric acid, 0.3-0.4 part of hami melon essence, 0.1-0.15 parts of sodium citrate, and 0.02-0.04 part of chlorophyllin copper complex sodium salt. The hami melon bright surface jelly powder is prepared by compounding and mixing the components. A hami melon bright surface jelly is prepared by the Hami melon bright-surface jelly powder in a simple, convenient and quick way. Under rapid stirring, the hami melon bright surface jelly powder is slowly added into a fixed amount of hot water with the temperature being more than 80 DEG C, is dissolved in the hot water and uniformly stirred to obtain the hami melon bright surface jelly. The prepared hami melon bright surface jelly has a bright color, after the surface of a cake is coated with the hami melon bright surface jelly, the bright effect of the jelly is obvious, and the color of the jelly is smooth and natural. The coating effect is good, and after the cake is coated with the jelly, the jelly does not easily run off. The jelly tastes fresh and exquisite, and moderate sour-sweet and has an unadulterated and heavy hami melon flavor, so that the jelly tempts the appetite. The hami melon bright surface jelly powder is a powder product, so that the hami melon bright surface jelly is relatively easy to store and keep.

The invention relates to red date bright-face pectin powder which comprises, by weight, 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of red date powder, 1-1.5 parts of pectin, 0.3-0.5 part of calcium gluconate, 0.3-0.4 part of red date essence and 0.02-0.04 part of monascus color which are mixed. The red date bright-face pectin powder is simple, convenient and fast in making red date bright-face pectin. The made red date bright-face pectin is bright in color, evident in brightness effect after coating the surface of a cake, bright and natural in color, good in hanging and coating performance, less prone to flowing after coating, smooth and fine in taste, rich and pure in red date flavor and capable of stimulating appetite. Due to the fact the red date bright-face pectin can be immediately made according to the required amount and immediately used, the preservation problem of residual products can be avoided, and the red date bright-face pectin powder is easy to store and preserve.

The invention discloses a method for producing an almond and pleurotus eryngii nutrient sugar soup, which belongs to the food processing field. The method comprises the following steps of processing raw materials, preparing the soup, sealing, sterilizing, examining, and processing finished product. The product has the advantages of smooth color, rich glutinous flavor and fine mouthfeel, and has fragrant and sweet flavor of almond and pleurotus eryngii, contains abundant lysine, is in favor of promotion of food digestion and absorption for human, and has efficacy of promoting the production of body fluid to quench thirst, moistening lung and relieving asthma, inhibiting high blood fat, reducing cholesterol, preventing and treating cardio cerebrovascular disease, and is the health food by combining delicious taste and nutrition.

The invention discloses a manufacturing method for snowflake gingko candies, and belongs to the field of food processing. The manufacturing method is characterized by comprising the processing technology steps of gingko collecting, steaming, boiling, powdered sugar stirring and mixing and drying. The manufacturing method has the advantages that the snowflake gingko candies are bright in luster, taste sweet and savory, are fine, smooth and soft in mouth feeling, and have agreeable sweetness and the fragrance and sweetness of gingkoes. The snowflake gingko candies are high in nutritive value and beneficial to digesting and absorbing foods for the human body, and have the functions of nourishing yin for keeping young and being resistant to aging. The manufacturing method is easy to implement.

The invention relates to glossy apricot apricot pectin powder which comprises components in parts by weight as follows: 35-40 parts of maltodextrin, 25-30 parts of white granulated sugar, 20-25 parts of maltitol, 15-20 parts of apricot powder, 1-1.5 parts of pectin, 0.3-0.5 parts of citric acid, 0.3-0.4 parts of apricot essence, 0.1-0.15 parts of sodium citrate and 0.02-0.04 parts of gardenia yellow, and the glossy apricot pectin powder is prepared by blending and mixing the components. Glossy apricot pectin can be simply, conveniently and rapidly prepared from the glossy apricot pectin powder. The glossy apricot pectin powder is slowly added into quantitative hot water with the temperature higher than 80 DEG C while stirred rapidly, the powder is dissolved and uniformly stirred, and the glossy apricot pectin is prepared. The prepared glossy apricot pectin has glossy color and luster, the glossy effect is obvious after the surface of a cake is coated with the glossy apricot pectin, the color and the luster are glossy and natural, the brushability is good, the glossy apricot pectin is not prone to flow after coating the surface of a cake, tastes fresh, delicate and moderate in sour and sweet, has pure and rich apricot flavor and is appetizing; and the glossy apricot pectin powder is a powdered product and is easier to store.

The invention belongs to the field of food and discloses a tangerine peel sausage. The tangerine peel sausage comprises main components in parts by weight as follows: 40-80 parts of pork, 4-16 parts of first marinade and 0.5-3.5 parts of second marinade, and the first marinade contains table salt, sugar, baijiu, rosolio, five spice powder and white pepper; and the second marinade is prepared frompig bones, angelica sinensis, ginger, radix codonopsis, lemongrass, tangerine peel, vegetable oil and honey as raw materials. Under the condition of no addition of pigments, the tangerine peel sausagehas bright color and luster, is purplish red and tastes mellow; and the tangerine peel is added to the sausage and the rosolio is adopted to replace traditional soy sauce, so that the sausage is lowin salt content, low in residual amount of nitrite, long in quality guarantee period and rich in nutritive values.

The invention discloses a seat with new material technology, which relates to the field of furniture and includes a seat, a backrest, and a seat bracket. The seat bracket includes two front brackets and two rear brackets, and the front bracket is arranged on the lower surface of the seat The front and rear brackets are set at the back of the lower surface of the seat, and the backrest is set at the rear of the upper surface of the seat. This device adopts a seat cushion made of rattan. The rattan is hard, the outer skin is glossy, smooth to the touch, and has excellent elasticity. , has better carrying capacity.