198results about How to "Yellowish color" patented technology

The invention relates to the technical field of animal product processing and in particular relates to preserved meat and a pickling method of the preserved meat. The preserved meat is obtained by pickling pork by using edible salt, white spirit, peppers, anises, cloves, tea, white sugar and nitrate. The pickling method comprises the steps of (1) pretreatment; (2) immersing;(3) salt frying and pickling; (4) air-drying; (5) fumigation-drying; (6) cooling; and (7) package. According to the preserved meat and the pickling method of the preserved meat, the using amount of pickling ingredients is small, so that the conventional flavor and the color of the preserved meat are guaranteed; the preserved meat is brown, transparent and shiny, is the same in reality as in appearance and smells delicious; the good smell can be kept for a long time; the preserved meat is tender and fat but not greasy; furthermore, the pickling flavor is strong; lean is kermesinus, and fat is milk white; meanwhile, the salt content is only 1.6-2 percent; people do not feel seriously thirsty after eating the preserved meat. The preserved meat is immersed in boiled tea water, so that the meat has natural, fresh, cool and pleasant tea flavor; fumigation is executed by combusting tea tree branches, so that the natural tea fragrance of the preserved meat is enhanced.

The invention relates to a method for preparing Tujia cured meat. The method comprises the following 10 processes of: preparing a meat blank raw material, stirring and mixing the raw material, pickling, soaking, airing, baking, smudging, mixing colors, protecting the colors and taste and packaging. The method has the advantages that pricklyash peel and table salt are used only in pickled ingredients, so that the conventional distinctive character of pickling the Tujia cured meat is kept; the operation of baking for dehydration and the operation of smudging for flavoring is separated in the smoke curing process, so that the cured meat can be controlled; the taste of the cured meat is fragrant and diffused by using smoke generated by fresh pine and cypress branches and oriental oak wood; the colors are mixed by utilizing the concentration of the smoke, so that the natural color of the cured meat is kept and an effect of brown color can also be achieved under the condition that pigments are not used; and by the processes of protecting the colors and taste and packaging, the specific color of the cured meat is constant for a long time, and the cured meat can be stored for a long time without deterioration. The Tujia cured meat is brown in color, transparent, bright, consistent in outside and inside, diffused in fragrance, soft in mellow taste, tender in meat and fat but not greasy.

The invention discloses a processing method for stabilized recombined quick-cooking brown rice, comprising the following steps: (1) taking paddy as a raw material, drying, cleaning, grading, removing stones, ridging paddy, and separating paddy from brown rice to obtain the brown rice; (2) smashing the brown rice, and regulating the moisture of the material to 15-30%; (3) adding or adding no food ingredients; (4) feeding the material obtained from the above step into an extruder for extruding, restructuring and prilling; and (5) drying, packaging and the like. In the processing method, the problems of short shelf life, long cooking time, rough taste, inconvenient eating and the like of the brown rice are solved. The brown rice processed with the method has the grain shape similar to natural brown rice, keeps the nutrient components of the natural brown rice, improves storage stability, improves processing and eating quality of the brown rice and improves the utilization and the added value benefit of the paddy.

The invention relates to a fructus phyllanthi buccal tablet and a preparation method thereof. The formulation of the fructus phyllanthi buccal tablet comprises the following raw materials in percentage by weight: 15 to 50 percent of fructus phyllanthi powder, 30 to 80 percent of sorbitol, 5 to 20 percent of xylitol, 0.01 to 0.3 percent of acesulfame potassium, 5 to 30 percent of beta-cyclodextrine, 0.1 to 3 percent of citric acid, and 0.01 to 0.3 percent of menthol. The production process comprises the following steps: cleaning fresh fructus phyllanthi fruits, squeezing juice, filtering the juice and performing spray drying on the juice to obtain fructus phyllanthi powder, and then sifting the fructus phyllanthi twice successively with a 80-mesh sieve and a 120-meshi sieve; and weighing the sieved raw auxiliary materials according to the formulation, pouring the raw auxiliary materials into a mixer to mix evenly, and pressing the mixture into tablets with various shapes. The fructus phyllanthi buccal tablet has light yellow color, delectable flavors of sweet and sour, and sweet aftertaste, can promote the production of body fluid to quench thirst and cool and moisten throat, cannot raise the blood sugar, provides less heat energy, and can prevent decayed teeth, thus the tablet not only can be consumed by common people, but also is suitable for diabetes patients and people who are losing weight to eat.

The invention discloses a method for processing organic dried bamboo shoots, and the method comprises the following steps: (1) husking fresh bamboo shoots in a whole; (2) cleaning the husked fresh bamboo shoots; (3) placing the husked and cleaned fresh bamboo shoots into a steamer and steaming for 40-90 minutes; (4) rinsing the steamed fresh bamboo shoots with running water, and cooling to room temperature; (5) immediately placing the fresh bamboo shoots into a dehydrator and dehydrating until the water content is 30-40%; (6) sealing the bamboo shoots dehydrated in the step 5 by utilizing a film bag for fermentation and color protection; (7) roasting for 7-8 hours at the temperature of 60-90 DEG C in a baking room or an oven, and airing until the water content is 5-10%; and (8) sealing and packaging. The method provided by the invention has the advantages of simple equipment and high production efficiency. The dried bamboo shoots produced by utilizing the method provided by the invention are exquisite in tissue structure, are in faint yellow, have crisp and tender mouthfeel, are convenient to eat, and preserve the unique strong flavor of the bamboo shoots.

The invention discloses a northeastern farm soy sauce and preparing method, which comprises the following steps: 1. selecting soy, immersing through warm water, 2. boiling under high pressure for 40 min, 3. cooling to grind into sauce block, 4. ventilating, fermenting, 5. brushing through fluid water, drying, 6. placing sauce block in the tank, adding cool boiled water within salt to ferment again for 8 months, beating, shining, proceeding pasteurization at 80 deg.c, cooling to -15 deg.c, packing quantitatively.

The invention belongs to the technical field of food processing, relates to healthcare medicated wine and a preparation method thereof, and in particular relates to a rhizoma polygonati kidney tonifying medicine and a preparation method thereof. The rhizoma polygonati kidney tonifying wine provided by the invention is prepared from the following raw materials in parts by weight: 100-150 parts of rhizoma polygonati, 10-40 parts of fructus lycii, 5-35 parts of semen cassiae, 10-40 parts of palmleaf raspberry fruit, 5-35 parts of mulberry, 5-35 parts of rhizoma dioscoreae and 800-1,600 parts of white spirit. The rhizoma polygonati kidney tonifying wine provided by the invention has the healthcare functions of tonifying and nourishing kidneys, improving vision, blacking hair, securing essence and the like, and can improve the immunity and premonition of a human body and delay aging of a human body after being taken for a long time with proper dosage.

The invention discloses plant ointment for preventing and treating diaper rash of a baby and a preparation method of the plant ointment. The plant ointment is prepared from raw materials in parts by weight as follows: 3-8 parts of sea buckthorn fruit oil, 6-12 parts of tamanu oil, 13-19 parts of a calendula extracting solution, 16-22 parts of lanolin, 12-20 parts of shea butter, 9-15 parts of virgin coconut oil, 6-14 parts of sweet almond butter, 5-12 parts of chamomile butter and 6-13 parts of candelilla wax. According to the plant ointment, cold pressed virgin plant vegetable oil is adopted, no mineral oil or chemical ingredients are contained, the molecules are small, and the plant ointment has good skin-friendly permeability, high air permeability as well as good absorptivity, sterilization and itching relieving functions, forms a protecting film on the skin surface, effectively moistens skin, relieves stimulation, promotes repair growth of festering tissue, has a good curing effect on light and heavy diaper rash, is suitable for daily nursing and use, is safe and mild, has no side effect, is convenient to use and has high popularization value.

The invention relates to a sticky rice sweet wine-white spirit mixed wine preparing method, including the following process steps: 1. selecting the sticky rice as main material, steaming it at high temperature, adding in sweet wine yeast and blending uniformly, then adding in water of 25-35 deg.C, placing them in a container for seal-fermenting, controlling the fermenting temperature at 25-35 deg.C and the fermenting time between 24 and 36, and as there is a gap on one side of the container and it tastes sweet, opening the seal, maintaining at normal temperature for above 3 days, so as to make a sticky rice sweet wine intermediate, where the components in weight shares include: sticky rice 100 shares, sweet wine yeast 0.6-1 share, and water 60-100 shares; 2. adding 48-60 degree pure white spirit to the above intermediate in the weight ratio of 100-120 to 100, blending, placing in a sealed container, secondarily fermenting for above 3 months, filtering, depositing clear, and then able to pour-pack so as to make the finished mixed wine.

The invention discloses selenium-rich health dried beancurd sticks which are prepared from the following raw materials: soybeans, black soybeans, selenium-rich goat milk, broccoli, euscaphis japonica, exochorda racemosa leaf, fructus camptothecae acuminatae, ophicslcite, spice, selenium-rich maltose, salt, laminarin, udo oil and selenium-rich tea polyphenol. The selenium-rich health dried beancurd sticks disclosed by the invention have the advantages of easiness in rehydration, delicate mouthfeel, chewy property, elasticity, rich aroma, light yellow color, balanced nutrition, rich organic selenium, easiness in absorption and comprehensive healthcare functions, and realizes the functions of removing toxin, nourishing liver and improving vision, protecting heart and cerebral vessels, resisting oxidation and aging, improving immunity and resisting cancer; the soybeans and black soybeans are ground and then soaked, thus quick precipitation of active ingredients is promoted, the dosage of soybeans is saved, and the cost is lowed; the extract of traditional Chinese medicines and spice is added, the beany flavor can be eliminated, and the marinated taste of the dried beancurd sticks is enhanced; through freeze drying of the dried beancurd sticks, lots of nutritional ingredients are maintained, and the rehydration is fast; and by adding the spice, the cooking process is simplified, and the time is saved.

A preparation method for instant kudzuvine root flavone medicinal granule is characterized in consisting of the following components, the dosage of which is measured by weight: kudzuvine root slurry takes up 70 to 90, skim milk takes up 5 to 15, wild honey takes up 2 to 8, citric acid takes up 0.2 to 0.8, kudzuvine root isoflavones, and the kapok sugar content 2-8 of which is 48 percent, takes up 0.2 to 0.8. The materials are blended, mixed, aged and grinded and then the instant kudzuvine root flavone medicinal granule is made. The invention overcomes the shortcomings that the existing kudzuvine root flavone products are not convenient to eat and the medical(health care)value of the kudzuvine root is not effectively used and so on. The instant kudzuvine root flavone medicinal granule manufactured by the method of the invention is drinkable when added with mild water and watered evenly. The color and luster of the product is light yellow, even and consistent, and has the function of health care.

The invention discloses a fermentation type fruit wine beverage and particularly relates to a Qiyuexian apple dry white wine processing technology and a product thereof, wherein, the Qiyuexian apple dry white wine processing technology takes advantage of new breed apples 'Qiyuexian' to brew through enzyme engineering, high negative potential flavor enhancement and quality maturing, chitosan clarification and membrane separation process. The product is prepared by Qiyuexian apples, pectase, H2SO3, white granulated sugar, CaCO3, yeast and chitosan. The Qiyuexian apple dry white wine has the characteristics of light yellow luster, limpidness, rich nutrition, peculiar flavor, good appearance and internal quality, steady wine quality, and no precipitation after the wine is bottled and so on.

The invention provides a preparation technology of dendrobium officinale kimura ex migo liquor rich in plant active substances and belongs to the technical field of medical health foods. A novel preparation technology of the dendrobium officinale kimura ex migo liquor is provided through dendrobium officinale kimura ex migo raw material selection, raw material pretreatment, base liquor selection, active substance extraction, concentration for alcohol dropping, enzymatic clarification, production cycle and the like. By taking fresh stems of dendrobium officinale kimura ex migo as the only raw material, liquor as a carrier and extraction of the active substances from the dendrobium officinale kimura ex migo as means, the preparation technology improves the utilization efficiency of the raw material and lowers the cost. The prepared dendrobium officinale kimura ex migo liquor has the alcoholic strength of 38-42 degrees, is slight yellow in color, long in aftertaste, pleasant in medicine smell and lustre, is crystal clear, mellow, sweet, fresh and clear, is higher in viscosity, good in convergence effect and rich in active substances including polysaccharide as well as amino acid, trace elements and the like essential to a human body. The preparation technology is short in production cycle, high in raw material utilization ratio, mild in processing condition, simple and conventional in involved equipment and liable to operate and does not use any food additive.

The invention relates to the technical field of edible oil processing, in particular to a pressing method of black pearl sunflower seed oil. Black pearl sunflower seeds are kept for 20-22 min under the pressure of 0.15-0.18 MPa in the microwave power of 32-35 W/g, the pressure is reduced immediately until the black pearl sunflower seeds are in the vacuum state, the black pearl sunflower seeds are kept for 12-15 min in the vacuum state, rolled and shelled, the shelled black pearl sunflower seeds are repeatedly pressed for 30-40 min, crude oil and pressed residues are obtained, the pressed residues are crushed, water is added, the volume ratio of water to the pressed residues is 1:3, the PH (potential of hydrogen) is adjusted to 5, papain is added for enzymolysis, enzymolysis residues are reserved and dried until the water content is lower than 10%, the enzymolysis residues are fed to a steam generator and distilled at the steam temperature of 100-120 DEG C under the pressure of 0.022-0.025 MPa until no clear oil droplets flow out of effluent, distillation is stopped, and distilled oil is obtained; the crude oil and the distilled oil liquid are mixed and introduced into the steam generator to be distilled at the steam temperature of 130-150 DEG C under the pressure of 0.035-0.038 MPa until no clear oil droplets flow out of effluent, and distillation is stopped.

The invention specifically relates to a sealwort-fermented health beverage and a preparation method of the sealwort-fermented health beverage. The preparation method of the sealwort-fermented health beverage comprises the following steps of carrying out pretreatment of fresh sealwort , extraction, fermentation, clearing, seasoning, sterilizing and after-ripening. The sealwort-fermented health beverage disclosed by the invention is prepared through a fermentation method, the flavor is obviously different from that of a traditional lactic acid-fermented beverage, the taste is unique, the palatability is good, beneficial components in the sealwort are facilitated to be rapidly and completely absorbed by a human body, the purposes of tonifying qi and supplementing the kidney, delaying aging and preventing sub-health are well achieved, and the economic benefit and the social benefit are better.