382 results about "Purplish red" patented technology

The invention relates to jujube vinegar and a brewing method thereof, belonging to the technical field of food science. The jujube vinegar is purplish red, has clear liquid state, intense vinegar flavor, peculiar fragrance of golden-silk jujube and gentle sour; the total acid is more than or equal to 3.50g/100mL, the non-volatile acid is more than or equal to 0.50g/100mL; and the content of soluble solid state material is more than or equal to 1.0g/100mL. The jujube vinegar takes the golden-silk jujube as a main raw material which is crushed and leached by adding water; the leach liquor is fermented by liquid state alcohol and solid state acetic acid, ageing, vinegar pouring, filtering, clarifying, pasteurizing, filling are carried out on the fermented leach liquor to obtain a finished product. The beneficial effects of the invention are as follows: jujube fruit is crushed, enzymolysis is carried out on pectinase, and the jujube vinegar is easily filtered, is clear and transparent. The invention plays an important role in promoting the reasonable process utilization of red jujube resources, the formation of post-harvest processing industrial chain and the adjustment of fruit processing industrial structure.

The invention relates to a processing method of a beggar's chicken. The processing method comprises nine steps of: preparing flavoring liquid; preparing fillers; preparing paste; preparing auxiliary materials; preparing main materials; pickling; charging; wrapping paste and baking. The processing method of the beggar's chicken has the beneficial effects that the auxiliary materials are decocted; then chicken meals are pickled; and finally kaolin is used as the paste; and therefore, the delicious taste permeates into the inside of the beggar's chicken meat, the inside and outside of the beggar's chicken meat are ensured to be the same, the beggar's chicken meat is crisp and spicy and is purplish red and bright in color and fragrant.

The invention relates to a method for making suaeda salsa drink, which comprises the following steps of: collecting amaranthine leaves of suaeda salsa, washing the amaranthine leaves, cutting the amaranthine leaves into sections, pulping the amaranthine leaf sections and performing leaching by using redistilled water to obtain amaranthine leaching liquor; and preparing the drink from the leaching liquor, a citric acid, egg white and sugar, vitamin C and pectinase according to a certain proportion, and performing subpackaging and sterilization to obtain the finished product. The raw materials adopted in the method for making the drink are readily available; the method is simple; and the obtained product is unique in taste, bright in color and high in nutritional value and healthcare value.

The invention discloses Huangshan purple tea and a preparation method thereof. According to the method, aubergine shoots of tea trees are taken as raw materials, and the special Huangshan purple tea is prepared through five procedures including fresh leaf picking, fresh leaf processing, low-temperature slow frying and fixation, rolling and low-temperature long baking and drying. With the adoption of the preparation method, the problem of severe waste of a large quantity of aubergine shoots in a tea garden due to absence of a corresponding preparation technology of the aubergine shoots at present is solved, and the conventional situation that tea farmers abandon tea picking because no enterprises purchase tea is changed thoroughly; through control of each link, anthocyanin decomposition is prevented to the great extent, the content of anthocyanin in tea soup is increased, meanwhile, degradation of macromolecular substances such as protein, tea polysaccharide and the like is promoted, substances such as amino acid, tea polyphenol, caffeine, vitamins, saccharides and the like forming tea flavor are more dissolved out, bitter and astringency of a prepared product are greatly relieved, and the taste of the tea is kept. The Huangshan purple tea has the advantages of high oxidation resistance, high nutritive value, red purple and bright tea soup and the like, and is suitable for people of all ages to drink.

The invention discloses equipment for low-temperature drying of roses and a method using the equipment to dry the roses. The equipment comprises a drying box body, a moving trolley arranged in the drying box body, a dehumidifying and heat exchanging device arranged in the middle of the top in the drying box body, and a heat supply device for supplying heat to the drying box body. The problems of decrease of temperature and increase of humidity in the drying box body due to the fact that heat energy provided by steam at a stage of rose drying and color fixing cannot be quickly and timely supplemented for air inducing and dehumidifying are solved; the roses dried by the equipment are purplish red in color and bright in tinct, anthocyanin in the roses is protected, and nutrition and healthcare efficacy of the roses on human bodies is improved; the equipment is small in investment, low in running cost and convenient for popularization and use.

The present invention discloses a production method for a suaeda salsa health food beverage by a water extraction method. The production method includes the following steps: collecting fresh purple red leaves of the suaeda salsa, repeatedly washing the leaves, drying the leaves in the shade, pulverizing the leaves and sifting the leaves through a 30 mesh sieve; conducting water extraction on the leaves twice according to a feed liquid mass ratio of 1:25-30, mixing and filtering the two leach liquor; evenly stirring and mixing a mixture of leach liquor and water with a mass ratio of 1:1, white granulated sugar with a mass percent content of 12%-15%, citric acid with a mass percent content of 0.04%-0.06%, honey with a mass percent content of 3%-5% and Vc with a mass percent content of 0.05%-0.08%, thereby obtaining the beverage. Beneficial effects of the method are that: a quantitative analysis and determination of various nutrient components and antioxidant active ingredients is performed; the method has easily available raw materials and a simple production process; compared to the traditional squeezing-type beverage production method, the raw materials can be stored for a longer time without being limited by seasonal growth, and the produced beverage is unique in taste, bright and beautiful in color and luster, and higher in nutrition and health-care value.

The invention discloses blueberry scented tea. The blueberry scented tea is prepared from the following raw materials in parts by weight: 40-50 parts of dried blueberry granules, 5-15 parts of blueberry leaves, 30-40 parts of roses and 5-15 parts of a flavor substance. The blueberry scented tea disclosed by the invention is unique in taste and convenient to drink; moreover, a preparation process is simple, a blueberry utilization rate is increased, economic benefits of blueberry farmers are improved, and utilization on blueberry effective ingredients is further enhanced. Compared with the current fruit scented tea, the blueberry scented tea prepared by the invention is purple, tastes sour and sweet, reserves rose scent and is not muddy after being brewed, is consistent with modern people's requirements on natural, healthy, safe and delicious drink, and is ideal in stability, convenient to store and instant to drink.

The invention relates to a production process of wild jujube wine. The production process comprises the following steps: impurity removal, fruit inspection, cleaning, beating, enzymatic hydrolysis, screening, centrifugal separation, blending, yeast activation, low-temperature fermentation, low-temperature ageing, filtration and filling. According to the invention, the produced wild jujube wine has unique natural fruit flavor of the wild jujube, is rich in nutrient, shows light purplish red, is clear and transparent in wine body, has rich and pure fragrance of wild jujube, and is soft and delicate in taste. The wild jujube wine can be drunk after being chilled, and shows neat fruit fragrance, refreshing taste and enjoyable taste. In addition to the typical characteristics of fruit wine, the wild jujube wine further has unique health care function. According to the production process, the production technology is reliable, has the domestic advanced level, fills the gap of domestic production and processing technology of high-quality wild jujube products, is domestic initiative, and fully meets the needs of industrial production.

The invention provides a processing method for a semi-dried fermented beef ham, relating to the processing field of hams. The processing method comprises the following steps: removing fascias and visible fat of beef and cutting the beef into blocks; freezing the prepared meat blocks and thawing; repeatedly carrying out a freezing and thawing process for three times; storing for later treatment; extruding and forming the obtained meat blocks and putting the meat blocks into a saturated table salt solution; fishing out and leaching water; mixing a pickling solution and a bacterium solution and injecting the mixed solution into the meat blocks; fermenting the meat blocks and stopping fermenting when the pH (Potential of Hydrogen) is 4-6; drying; and smudging the prepared meat blocks into purplish red, and refrigerating to prepare a finished product. The processing method utilizes a repeated freezing and thawing, and extruding treatment technology to treat block-shaped beef raw materials to break muscle fibers and crack cell structures, so that firstly, injected fermentation strains can be uniformly distributed in the meat block; secondly, the water-retaining property of the meat blocks is reduced and the water in a fermentation and drying process is accelerated to be evaporated. Therefore, the quality of a produced product is uniform, the fermentation time and the drying time are saved, the production period is shortened and the cost is saved.

The invention relates to the selection and cultivation method of purplish red cabbage. Plant generation F1 whose male parent is cabbage and female parent is purplish red rutabaga is cultivated by distant hybridization; the backcross of the hybrid plants takes cabbage as male parent; cabbage with stable hereditary performance and trait of purplish red is obtained by self-crossing purplish red plants whose general traits are similar to the traits of cabbage after generations of backcross. Different obvolvent types such as obvolvent , unrolling carpel, straight, overlapping-folded and conjunctionally folded can be obtained by the method according to the hereditary performance from male parent, meanwhile the growth season can be controlled in the same way. The invention enriches the breed variety of cabbage and leads a novel direction of breeding cabbage and improving the quality and nutritive value thereof.

The invention belongs to the technical field of wine production, and particularly relates to a method for preparing sulfur-free davidii foex wine. Self-fermentation is conducted by enzyme active factors of davidii foex skin, and the sugar content and the alcohol degree in the wine are controllable by three times of temperature-controlled fermentation; since sulfur dioxide is not added for fermentation in the whole preparation process, the wine is beneficial to human health and fills up a gap of sulfur-free brewing in the wine industry; high-temperature steam is used for conducting sterilization and deacidification treatment, the aged wine is purified by secondary filtering, and the obtained wine product has special fruit aroma and wine aroma and is tasty and refreshing; each davidii foex body is complete and plump; the wine has pure and mellow taste and long aftertaste, is dark purple, and is ecological davidii foex wine having original flavor and taste. The sulfur-free davidii foex wine is simple in production process, short in production cycle, and suitable for industrial production.

The present invention relates to a Chinese medicine tupistra chinensis extract, its preparation method and application. Said extract is obtained by extracting root, stem and leaf of tupistra chinensis, and is a brownish yellow powder. The characteristics of its chemical identification are as follows: Liebermann-Burchard reaction and Molish reaction are positive; the foam test is positive reaction, the foam height of alkaline liquor tube is higher than that of acid liquor tube; Rosen-Heimer reaction at 60deg.C can produce violet red color reaction, it is a steroid saponin compound. Said extract has the action of resisting tumor, resisting inflammation, inhibiting platelet agglutination and resisting thrombosis.

The invention relates to a hair dye and particularly relates to a natural durable hair dye prepared from iridoid and amino acid and a hair dyeing method. The hair dye provided by the invention contains an agent A, an agent B and an agent C, wherein the agent A contains 8-12% of amino acid, 1.0-5.0% of thickening agent, 0.5-1% of vitamin C and the balance of water, and the pH value of the agent A is adjusted to 8-10; the agent B contains 2-5% of iridoid, 1.0-5.0% of thickening agent, 2-4% of phenethyl alcohol and the balance of water; the agent C contains 3-12% of hydrogen peroxide, 1-5% of thickening agent and the balance of water. The hair dyeing method comprises the steps of firstly, discoloring hair, and then, washing and drying; then, uniformly coating the agent A on the hair, and keeping at the temperature of 30-35 DEG C for 15-25min; next, uniformly coating the agent B on the hair, and keeping at the temperature of 30-35 DEG C for 15-25min; finally, uniformly coating the agent C on the hair, keeping at the temperature of 30-35 DEG C for 20-25min, washing and drying the hair. No substances capable of generating toxicity to human bodies are generated in preparation and application processes of the hair dye; the hair dye is good in safety, capable of dyeing the air into various colors such as black, red, yellow, purplish red and the like, plentiful in dyed colors and favorable in fastness.

The invention discloses a method for making strawberry jam, which comprises the following steps of: 1) cleaning strawberries, removing the bases of the strawberries, and draining water for later use; and 2) weighing the strawberries and white sugar in a weight ratio of 1:(0.4-0.7), putting into a pot, stirring uniformly, standing for 40 to 80 minutes, boiling by using slow fire, adding maltose in an amount which is 0.3 to 0.6 time weight of the strawberries, decocting over slow fire for 60 to 120 minutes, adding lemon juice in an amount which is 0.05 to 0.1 time weight of the strawberries, decocting over slow fire for 5 to 10 minutes, and taking the strawberry jam out of the pot. Compared with the prior art, the method has the advantages that: pure natural foods are taken as raw materials, chemicals are not added at all, the lemon juice is used for flavoring and also serves as a nutrient component, and the prepared strawberry jam is claret-colored or rufous, has sour and sweet mouthfeel and high nutritional value, and has thick strawberry aroma.