34results about How to "No Artificial Colors" patented technology

An edible roast egg is prepared through washing, immersing in flavouring liquid for 1-16 hr, coating flavouring paste on the surface of egg, optical radiating, and roasting at 100-250 deg.c for 1-48 hr. Its advantages are pure roast taste and no pollution.

The invention provides a hawthorn vinegar healthy beverage, which is characterized by comprising the following raw materials in weight portion: 40 to 80 portions of hawthorn, 40 to 80 portions of honey, 40 to 80 portions of xylitol, 50 to 100 portions of white vinegar, 0.25 to 0.5 portion of aspartame, and 650 to 850 portions of water, and the hawthorn vinegar is prepared by a certain method. The hawthorn vinegar has disease prevention efficacy of table vinegar, good flavor of juice, palateful sweet and sour and sweet taste, and is suitable to be directly drunk. The hawthorn vinegar is rich in various amino acids, organic acid, vitamin, mineral and other nutritious ingredients, and has efficacies of blood-fat reduction, vessel relaxing, oxidation resistance, immunity regulation, harmful bacteria elimination, balance maintenance for blood acid alkali, weight reduction, digestion help and sobering up and the like.

The invention provides a tartar sauce for beef with brown sauce and a preparation method thereof. The tartar sauce is prepared from salad oil, beef tallow, raw onion, raw garlic, fresh beef, spices, beef extract, yeast extract, soybean paste, light soy sauce, sesame oil, chilli oil and a fresh raising agent in a certain proportion. The production process of the tartar sauce comprises the steps ofbig fire, small fire, slow fire and the like, the prepared tartar sauce for beef with brown sauce has rich and mellow taste, produces sensual appeal when entering into a mouth and has high nutrient components, and no antiseptic or artificial colour is added, thus the prepared tartar sauce for beef with brown sauce is more beneficial to physical health, can be eaten together with pickles, can be used for tossing vegetables, noodles, Rouga Mo and the like and has the advantages of good taste, good nutrition, low cost and the like; and besides, the quality guarantee period of the prepared tartarsauce for beef with brown sauce can reach 60 days.

The invention discloses a strawberry can. The strawberry can comprises 200-300 parts by weight of strawberry and 100-150 parts by weight of sweetened water prepared through using white granulated sugar and water and having a concentration of 20-30%. The preparation method of the strawberry can comprises the following steps: 1, selecting fresh strawberry, cleaning by clear water, cutting off strawberry pedicles, and cleaning again; 2, evacuating the processed strawberry to obtain an evacuating liquid, wherein the weight ratio of an evacuating solution to the strawberry is 1:1; 3, preparing the sweetened water according to certain proportions; 4, mixing the strawberry obtained after evacuating in step 2 with the sweetened water prepared in step 3, and filling the obtained mixture to a can; and 5, sealing and sterilizing. The strawberry can has the efficacies of liver nourishing, nourishing, arteriosclerosis and coronary heart disease preventing, and the like, has the advantages of low sugar content, nutrition, health, high content of strawberry in the whole can, high cost performance, and no artificial pigments, and is a purely natural health food.

The invention belongs to a method for manufacturing wines, and more particularly relates to a method for manufacturing red glutinous rice wine. The method sequentially comprises the processes: selecting material, washing the material, soaking the material, cooling the material, braising the material, cooling, stirring and mixing, fermenting, filtering and distilling. The proportion of the selected material is that red glutinous rice accounts for more than 50% of the total weight; the temperature of water used for soaking the material is 10-25 DEG C, and the time is 3-8h; in the process of stirring and mixing, the weight ratio between distiller yeast and the cooked glutinous rice is 1:100-4:100; in the fermentation process, the evenly stirred cooked material is added into a sealed container, purified water with the weight of 10-30% of the whole cooked material is added into the cooked material, the whole container is maintained at 10-25 DEG C, and fermentation is carried out for 5-10 days; and after fermentation, the mother wine can be obtained by filtering and distilling. The glutinous rice wine prepared by the method is mellow, bright in color, natural and transparent, has sweet aftertaste, contains no artificial color and is in accordance with the requirement of green food.

The invention discloses a making method of typical local flavor capsicol. The method obviously improves the utilization rate of pepper and strengthens the hot taste of the capsicol. The invention is realized through the following technical plan: the pepper is air-dried; the impurities in the pepper and the white-skinned pepper are removed; the pepper is stir-fried with mild fire and the temperature is controlled in a range of 50 DEG C to 70 DEG C and the time is controlled within three or five minutes; a strong flavor of pepper is smelt and the stir-fried pepper is not burned; the pepper is smashed by a small steel grinder; the pepper is soaked for 72 hours, with the ratio 1:2 of the pepper and the vegetable oil, and during the process the mixture is stirred once every two to four hours; the mixture is deposited and clarified for three to five hours after being squeezed; the pepper oil and the pepper mud of typical local flavor are obtained after filtration.

The invention relates to the technical field of skin care products, in particular to a fragrant and moist moisturizing cream. The fragrant and moist moisturizing cream comprises the following raw materials in percentages by weight: 1% to 10% of jojoba oil, 1% to 9% of avocado oil, 1% to 9% of squalane, 1% to 8% of shea butter, 1% to 6% of hexadecyl alcohol, 1% to 6% of GTCC, 1% to 8% of silicone oil, 1% to 9% of glycerinum, 1% to 9% of PCA-Na, 1% to 6% of propylene glycol, 0.1% to 0.8% of sodium hyaluronate, 0.1% to 0.8% of cholesterol, 0.1% to 0.8% of soya bean lecithin, 0.1% to 0.8% of ceramide, 0.1% to 0.8% of carbomer 940, 1% to 9% of EG, 0.01% to 1% of NaOH, 1% to 5% of a binary star emulsifying agent, 0.1% to 0.8% of glycerin monostearate, 0.5% to 1.5% of plant essential oil, 0.5% to1.5% of PEG-40, 0.1% to 0.8% of ethylhexylglycerin, 0.1% to 0.8% of totaxin, 0.1% to 0.8% of EDTA disodium, 0.1% to 1% of hexylene glycol, 0.1% to 1% of p-hydroxy phenyl ethyl ketone and the balanceof water. The invention further discloses a preparation method of the fragrant and moist moisturizing cream. The fragrant and moist moisturizing cream is rich in plant essential oil component, the moisture of skin is comprehensively supplemented, and the skin is moist, so that the skin is full of moisture. The fragrant and moist moisturizing cream is green, healthy, good in moisturizing effect, and does not contain essence or artificial color.

The present invention relates to an anthocyanin beverage and applications of red elephant grass (pennisetum purpureum schumab cv) in the preparation of the anthocyanin beverage. The anthocyanin beverage is characterized in that red elephant grass extract is used as the main ingredient in the beverage. According to the present invention, based on characteristics of red elephant grass such as being easy to grow, high in yield, good in quality, anthocyanin-containing, etc., a raw material which is easy to subject to industrial development for anthocyanin beverage products is found; and the anthocyanin beverage produced is not only low in cost, but also nutritious and free of pesticide residues.

The invention relates to fruit and vegetable yeast powder, and a preparation method and application thereof. The preparation method comprises the following steps of: (1), performing low-temperature fermentation; (2), culturing in hot and cold cycles; (3), performing centrifugal separation; and (4), performing vacuum freeze drying. The yeast powder provided by the invention is prepared from multiple fruits and vegetables through low-temperature fermentation; extraction is carried out by a special process; the yeast powder is scientific in collocation, natural and healthy; the original organization is not destroyed; the freezing resistance of frozen dough can be improved; organic vinegar, amino acid and lactic acid bacteria are provided; the property of the dough is improved or changed; theyeast powder is often used to make breads; the yeast powder is high in activity and stability and enriched in multiple trace elements; therefore, the yeast powder has more nutritional value; soft breads and better mouthfeel can be ensured; the original fragrance of fruits and vegetables is kept while softness is achieved; the original frankincense flavour and wheat fragrance of breads are diffused; aging is retarded; the expiration date of breads is prolonged; the mouthfeel of breads is enriched; the moisture retention is improved; and furthermore, the yeast powder is free from artificial colour and preservatives, and is the pure natural fruit and vegetable fermentation yeast powder.

A health-care food for treating constipation is proportionally prepared from walnut kernel, black sesame, glutinous rice and black bean.

The invention relates to the technical field of skin care products, in particular to fragrant nutritious moisturizing cleansing milk. The fragrant nutritious moisturizing cleansing milk is prepared from the following raw materials of, by weight, 1-10% of sodium lauryl glycol carboxylate, 1-9% of methyl ester cocoyl amino acids, 1-8% of cocoamidopropyl betaine, 1-9% of tri-isostearate glyceryl, 1-8% of dehydrated sorbitan laurate, 1-5% of methyl glucose tri-isostearate, 1-10% of squalane, 1-6% of hexadecanol, 1-6% of octadecanol, 1-5% of GTCC, 1-6% of avocado oil, 1-6% of silicone oil, 1-8% ofglycerinum, 1-6% of propylene glycol, 0.1-0.8% of sodium hyaluronate, 0.5-1.5% of plant essential oil and 0.5-1.5% of PEG-40. The invention further provides a preparation method of the fragrant nutritious moisturizing cleansing milk. The fragrant nutritious moisturizing cleansing milk is amino acids cleansing milk, is gentle and less foam, contains elaborately modulated plant essential oil ingredients, and lays a solid foundation for follow-up protection and caring, the fragrance is natural, and the cleansing milk has a good moisturizing effect, is environment-friendly and healthy, and does not contain essence and artificial colors.

The invention relates to konjak and fruit chili sauce and a preparation method thereof. The preparation method of the konjak and fruit chili sauce comprises the steps of preparing konjak, fruit and capsaicine sauce, preparing konjak crystal elastic particles, preparing the konjak, fruit and chilli sauce and carrying out packaging. According to the konjak and fruit chili sauce, konjak glucomannan,chili and pears are adopted as main raw materials, polished round-grained rice flour and natural fruit and vegetable condensed juice are adopted for assistance, the limitation of traditional konjak granules is broken through, a traditional process of the chili sauce is improved, the nutritional ingredients of the chili sauce are guaranteed, and meanwhile a healthcare effect is achieved. The konjakand fruit chili sauce is rich in nutrition, the calorie is reduced, and the konjak and fruit chili sauce tastes fresh and cool, is elastic, chewy, easy to digest, low in cost and suitable for household and commercial production. The konjak and fruit chili sauce meets the needs of all kinds of people groups, can be directly eaten as condiments with rice, can also serve as dipping sauce of dumplings, and can also be used for pickling salted cucumbers, spicy cabbages and the like. The konjak and fruit chili sauce is high in actionability and easy to popularize.

The invention relates to a meat product pickling material and a preparation method thereof. The meat product pickling material is characterized by comprising the following raw materials of white granulated sugar, table salt, monosodium glutamate, spice, chili powder, chicken powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, d-sodium erythorbate and ethyl maltol. Through the adoption ofthe meat product pickling material disclosed by the invention, pickled products are gentle in color and natural in fragrance, flavor is given to foods, the effects of stimulating the appetite, promoting digestion and promoting absorption are achieved, and products are free from preservatives and free from manual pigment; and a scientific modern food blending technique is used, so that the freshness and the fragrance of meat can be presented. According to the meat product pickling material disclosed by the invention, a material bag is selectively added, the material bag can be added properly according to specific situations of the meat quality pickling time and the like, nitrite can be effectively eliminated, and the increment of the nitrite content caused by the condition that the meat ispickled overnight is avoided.

The invention relates to a konjac fruit chili sauce and a preparation method thereof. The preparation method of the konjac fruit chili sauce comprises the following steps: preparing a konjac fruit chili vegetarian sauce, preparing konjac crystal elastic particles, preparing the konjac fruit chili sauce, and conducting packaging. The method takes konjac glucomannan, chilies and pears as main raw materials which are supplemented with polished round-grained rice flour and natural fruit-vegetable concentrated juice, breaks the limitation of traditional konjac electuaries, improves traditional process of chili sauces, and endows the sauce with health-care effect while ensuring the nutritional ingredients of the chili sauce. The product of the invention is rich in nutrients, has reduced heat, and is refreshing in mouth feel, elastic and chewy, easy to digest and sweet in taste. Besides, the sauce has the advantages of wide raw material source, low production cost and simple preparation process, and is refreshing in taste, low in cost and suitable for family and commercial production. The product is suitable for the needs of various people, can be directly eaten as a condiment with rice,can also be used as a dipping sauce for Jiaozi, and can also be used for pickling salted cucumbers and spicy cabbages. The method is high in practicability and easy to popularize.

The invention belongs to a method for manufacturing wines, and more particularly relates to a method for manufacturing red glutinous rice wine. The method sequentially comprises the processes: selecting material, washing the material, soaking the material, cooling the material, braising the material, cooling, stirring and mixing, fermenting, filtering and distilling. The proportion of the selected material is that red glutinous rice accounts for more than 50% of the total weight; the temperature of water used for soaking the material is 10-25 DEG C, and the time is 3-8h; in the process of stirring and mixing, the weight ratio between distiller yeast and the cooked glutinous rice is 1:100-4:100; in the fermentation process, the evenly stirred cooked material is added into a sealed container, purified water with the weight of 10-30% of the whole cooked material is added into the cooked material, the whole container is maintained at 10-25 DEG C, and fermentation is carried out for 5-10 days; and after fermentation, the mother wine can be obtained by filtering and distilling. The glutinous rice wine prepared by the method is mellow, bright in color, natural and transparent, has sweet aftertaste, contains no artificial color and is in accordance with the requirement of green food.

The invention relates to a low-sugar canned strawberry and a preparation method thereof. Aiming at the problems of low performance-cost ratio, high artificial pigment content and high powdered sugar content of canned fruit in the existing market, the invention provides the low-sugar canned strawberry. The canned strawberry contains the following ingredients by weight portions: 310-340 portions ofstrawberry and 90-120 portions of sweet water with the pH value of 3-4 according to weight; and every 100 portions by weight of sweet water contain 22-30 portions of xylitol and 3-8 portions of blackberry juice. The preparation method of the low-sugar canned strawberry comprises the following steps of: selecting materials, cleaning, vacuuming, blending sweet water, canning, sealing and sterilizing. The low-sugar canned strawberry has the efficacies of nourishing the liver, nourishing, preventing atherosclerosis and coronary heart disease, and the like; the sugar content is low, with nutritionand health, and the strawberry reaches 72-79% of ingredients of the whole canned strawberry, with high pulp content and high performance-cost ratio; and no artificial pigment is contained, thus beingpure natural healthy food.

Disclosed are a five-spice curing material and a preparation method thereof. The five-spice curing material is characterized by comprising white granulated sugar, salt, aginomoto, spice, chilli powder, chicken powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, ethyl maltol and sodium erythorbate. The five-spice curing material after pickling products has gentle color and natural fragrance, provides flavor for food, improves appetite, helps digestion and absorption, contains no preservative or artificial pigment, and adopts scientific modern food ingredient technology to foil the freshness and fragrance of meat; the invention further selectively provides condiment packages, the condiment packages can be appropriately added according to specific conditions of meat pickling time andthe like, nitrite can be effectively eliminated, and increase in nitrite content due to the fact that the meat is pickled overnight is avoided.

The invention relates to a pickling material for golden chicken fillets and a making method of the pickling material. The pickling material is characterized by comprising the following raw materials of white granulated sugar, table salt, monosodium glutamate, spice, chili powder, chicken powder, sodium tripolyphosphate, disodium 5'-flavor ribonucleotide, d-sodium erythorbate and ethyl maltol. Products pickled with the pickling material for golden chicken fillets are soft in color and natural in fragrance, have the flavor of foods, have the effects of stimulating the appetite, promoting digestion and absorption, are free from preservatives and are free from artificial color. A scientific modern food ingredient technique is adopted, so that the delicious and fragrant taste of meat can be displayed. Only additive bags are added selectively, the addition amount can be regulated according to specific conditions of meat quality, pickling time and the like, so that nitrite can be effectivelyeliminated, and the condition that the content of the nitrite is increased caused by pickling meat of the previous night can be avoided.

The invention relates to a black pepper pickling material and a making method thereof. The black pepper pickling material is characterized by comprising the following raw materials of white granulatedsugar, table salt, monosodium glutamate, spice, broken black peppers, tomato powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, d-sodium erythorbate and ethyl maltol. Products pickled withthe black pepper pickling material are soft in color, and natural in fragrance, have the flavor of foods, have the effects of stimulating the appetite, promoting digestion and absorption, are free from preservatives and are free from artificial color. A scientific modern food ingredient technique is adopted, so that the delicious and fragrant taste of meat can be displayed. Only additive bags areadded selectively, the addition amount can be regulated according to specific conditions of meat quality, pickling time and the like, so that nitrite can be effectively eliminated, and the condition that the content of the nitrite is increased caused by pickling meat of the previous night can be avoided.

The invention discloses moisturizing and nourishing smoothing toner for pregnant women. The moisturizing and nourishing smoothing toner is prepared from the following raw materials in parts by weight:1 to 8 parts of dipropylene glycol, 0.1 to 1 part of a tamarind seed extract, 0 to 10 parts of glycerinum, 0.02 to 0.6 part of allantoin, 0.2 to 4 parts of lubrajel oil, 0.1 to 8 parts of a purslaneextract, 0.02 to 0.6 part of dipotassium glycyrrhizinate, totally 0.4 to 3 parts of octyl hydroxime acid, 1,2-hexanediol and 1,3-propanediol and 80 to 98 parts of water. The moisturizing and nourishing smoothing toner has the beneficial effects that the product does not contain alcohol; a strong moisturizing substance is added into the smoothing toner, so that the skin moisture can be quickly supplemented to achieve an extremely good effect of moisturizing the facial skin; the smoothing toner has effects of smoothing wrinkles on the skin, enhancing the elasticity of the skin, eliminating skintoxins and activating the skin, is irritant to the facial skin, and does not cause rubbing and tensing phenomena and the like. The product can further decompose greasy dirt on the face to prevent fatgranules and the like.

The invention belongs to the technical field of food processing, and relates to an instant multi-vitamin capsaicin seasoning and a preparation method thereof. The seasoning comprises 400 to 600 partsof chilli powder, 300 to 500 parts of dextrins, 250 to 350 parts of monosodium glutamate, 150 to 250 parts of edible salt, 40 to 60 parts of non-dairy creamer, 150 to 250 parts of fennel, 40 to 60 parts of amomum cardamomum, 30 to 50 parts of cassia bark, 80 to 150 parts of Chinese prickly ash, 80 to 120 parts of liquorice, 180 to 220 parts of ginger slices, 40 to 60 parts of netmeg, 40 to 60 parts of white pepper, 15 to 25 parts of fructus amomi, 40 to 60 parts of anise, 25 to 35 parts of orange peel, 10 to 15 parts of freeze-dried boxthorn leaves, 10 to 15 parts of freeze-dried fruits, 5 to10 parts of yeast extract and vitamins. The seasoning is free of residues, good in instant solubility, convenient to use, rich in nutrition, free of preservatives and artificial pigments, healthy, free of pollution and good in market prospect.

The invention discloses a method for preparing solid seafood seasoning by utilizing sardine cooking liquor. The method comprises the following steps: taking the sardine cooking liquor as a raw material; degreasing, and then pouring into a colloid mill for homogenizing; filtering; heating for boiling and concentrating; drying; smashing; seasoning, pelletizing, drying, cooling and then packaging, thereby acquiring the nutritive, healthy and safe seafood seasoning. According to the invention, the sardine cooking liquor is utilized, waste is turned into wealth, and the seafood seasoning is finallyproduced, so that the adverse effect to environment caused by direct discharging of the cooking liquor can be reduced while the additional value of enterprise products can be increased. The product according to the invention is developed as novel solid seafood seasoning, will supply a brand new seasoning choice to consumers and will bring high social and economic benefits.

The invention provides a tartar sauce for beef with brown sauce and a preparation method thereof. The tartar sauce is prepared from salad oil, beef tallow, raw onion, raw garlic, fresh beef, spices, beef extract, yeast extract, soybean paste, light soy sauce, sesame oil, chilli oil and a fresh raising agent in a certain proportion. The production process of the tartar sauce comprises the steps ofbig fire, small fire, slow fire and the like, the prepared tartar sauce for beef with brown sauce has rich and mellow taste, produces sensual appeal when entering into a mouth and has high nutrient components, and no antiseptic or artificial colour is added, thus the prepared tartar sauce for beef with brown sauce is more beneficial to physical health, can be eaten together with pickles, can be used for tossing vegetables, noodles, Rouga Mo and the like and has the advantages of good taste, good nutrition, low cost and the like; and besides, the quality guarantee period of the prepared tartarsauce for beef with brown sauce can reach 60 days.

The invention belongs to the technical field of food processing and particularly discloses a production method of Tibetan purple potato Tibetan flavor pork chilli sauce. The Tibetan purple potato Tibetan flavor pork chilli sauce is prepared from the following raw materials in parts by weight: 2 to 100 parts of Tibetan plateau purple potatoes and 2 to 50 parts of Tibetan flavor pork, wherein the mass ratio of the total mass of the Tibetan plateau purple potatoes and the Tibetan flavor pork to fried pepper sauce is 100 to (3 to 80). The method comprises the steps of preparing raw materials, pretreating, stir-frying, cooling, packaging, vacuumizing, sealing and sterilizing. The production method disclosed by the invention enables people to taste the unique flavor of local native vegetable Danba purple potatoes; meanwhile, the invention also provides a purple potato Tibetan flavor pork chili sauce seasoning with the characteristics of higher deliciousness, bright color, high content of anthocyanins, as well as rich and balanced nutrition; the safety and hygiene of foods are ensured.

A health-care food for treating constipation is proportionally prepared from walnut kernel, black sesame, glutinous rice and black bean.

The Chinese medicine wine is prepared with eight kinds of Chinese medicinal materials, including ginseng, pilose antler, epimedium, desert cistanche, malaytea scurfpea fruit, schisandra, tuckahoe and saffron in certain proportion as well as white spirit. The preparation process includes pre-treating eight kinds of Chinese medicinal materials, mixing, heating to 100 deg.c to sterilize, soaking in white spirit and sealing for 28 days, filtering and packing. The present invention has comprehensive regulation on the higher nerve system, immunological system and endocrine system of human body, so that it has the health functions of raising thinking ability and raising body's adaptability.

The invention relates to a brewing method of red glutinous yellow wine, which comprises the steps that red glutinous rice and white glutinous rice serve as main raw materials, and are naturally fermented under a certain time and temperature; steamed red glutinous rice bran is added for further fermentation before a post-fermentation period; the post-fermentation period is 70-90d, so that active ingredients of red glutinous rice pigment and red glutinous rice bran pigment are dissolved out sufficiently, and nutritional ingredients are reserved; unique styles of the yellow wine are formed in color, aroma and taste; and the novel nutritional yellow wine is formed. The red glutinous yellow wine brewed by the method is purplish red in color and luster, translucent and clear, has the specific characteristics of richness, aroma, purity, mildness, good taste and the like of the red glutinous rice, and does not contain artificial pigment; in addition, the contents of vitamins, amino acid and microelements in the yellow wine are high; varieties of organic acid are rich; and the yellow wine has a very good health-care effect on a human body.

The present invention relates to a litchi and amino acid complex drink which belongs to the technical field of fruit and vegetable drink processing; wherein the complex drink is composed of the following components (parts by weight): 10-20 parts of litchi concentrate, 5-10 parts of compound amino acid powder, 5-10 parts of sucrose, 0.001-0.005 parts of flavoring essences, 0.1-0.5 parts of chitins, 0.1-0.5 parts of chitosans, 0.1-0.3 parts of citric acids, 0.0002-0.0004 parts of vitamin E and 100-120 parts of water. The drink is made of a complex recipe of litchi concentrate and amino acids, has a wide source of raw materials, is low in cost, does not contain hormones, artificial color and cholesterol, has a mellow litchi flavor and a good taste, and is suitable for the drinking of consumers at all ages.