208results about How to "Cover up the smell" patented technology

The invention discloses a method for preparing a lutein oleoresin microcapsule, which comprises the steps of: 1) preparing a lutein oleoresin core material, 2) preparing a capsule material, 3) mixing the lutein oleoresin core material with the capsule material and uniformly emulsifying the mixture into emulsified liquid at nanometer level, and 4) drying the emulsified liquid. The method of the invention uses the microcapsule technique to treat the lutein oleoresin and uses natural or synthesized high polymer material to pack the lutein oleoresin drops into a microcapsule, so the obtained product has better water-solubility and stability, the industrial production can be realized, and the problems of the prior art that the application scope is narrow and the stability is inferior are solved.

The invention discloses an Islamic beef sausage and a preparation method thereof. The Islamic beef sausage comprises the following raw materials in portion by weight: 50 to 80 portions of lean beef, 20 to 50 portions of emulsified substance, and 2 to 25 portions of water, wherein the emulsified substance is prepared from isolated soybean protein, beef fat and water according to the weight ratio of 1:(2 to 6):(2 to 6). The supplementary materials comprise the following components in portion by weight: 1.5 to 2.5 portions of salt, 0.003 to 0.01 portion of nitrite, and 0.1 to 0.5 portion of tripolyphosphate. The Islamic beef sausage is formed through the steps of twisting, emulsified substance preparation, mixing by chopping, stirring, vacuum filling, drying and cooking, and the like according to the recipe. The Islamic beef sausage takes the beef and the beef fat as raw materials so as to keep the original taste of beef. In addition, the addition of the emulsified substance covers the cowy smell of the beef fat, improves the taste, and simultaneously facilitates the digestion and absorption for a human body. The Islamic beef sausage explores a new way for the application of the beeffat to the Islamic meat products.

The invention discloses a delicious and salty flavoring agent. The delicious and salty flavoring agent comprises, by weight, 40-60% of sodium chloride, 10-20% of an organic salt, 1-5% of monosodium glutamate, 1-5% of L-alanine, 1-5% of yeast extract, 0.5-2% of silica and 5-30% of potassium chloride or 10-30% of potassium citrate. A preparation method of the delicious and salty flavoring agent comprises A, mixing sodium chloride, sodium gluconate and potassium chloride or potassium citrate through a roller screw shaft-type mixer A, B, mixing monosodium glutamate, silica, L-alanine and yeast extract through a roller screw shaft-type mixer B, C, adding the mixtures in the mixers A and B into a roller screw shaft-type mixer C together and carrying out mixing, D, drying the mixture through a fluidized bed at a low temperature of 50-70 DEG C so that water content of the flavoring agent particles is 5% or less and E, carrying out weighing and packaging. The delicious and salty flavoring agent can reduce sodium intake, improve potassium intake and retain a saline taste. The preparation method has high production efficiency.

The invention relates to the field of medicines for livestock and poultry, and particularly provides a tilmicosin premix and a preparation method thereof. The tilmicosin premix is prepared from the following raw materials in percentage by mass: 5%-50% of tilmicosin, 0.5%-20% of an adhesive and 0.05%-2% of an antioxidant. According to the tilmicosin premix provided by the invention, the medicine odor of the tilmicosin is covered; ingestion of animals is not affected; the tilmicosin premix is wide in raw and supplemental material source, low in cost, and relatively high in absorption speed in an animal body; the bioavailability is greatly improved, so that the dosage of the tilmicosin is reduced; the medicine effect is improved; and the cost is also reduced.

The invention discloses a making technology of potato noodles. The making technology comprises the following steps of taking potato whole powder and wheat flour in a proportion of the potato whole powder to the wheat flour being (0.5-2) to 1, and performing uniform stirring to obtain mixed powder; adding vital wheat gluten of which the percentage by weight is 1-3%, alginic acid of which the percentage by weight is 0.2-0.4% and table salt of which the percentage by weight is 3-5% to the mixed powder, performing uniform stirring, adding water, and performing dough mixing; leavening the mixed dough for 15-60min; and putting the leavened dough in a machine, and performing extrusion and shaping. The vital wheat gluten is added during dough mixing, so that the moldability of dough sheets can beimproved, the chewiness is improved, the loss rate of the noodles is reduced, and the expansivity of the noodles is increased; the table salt is added during dough mixing, so that the flavor, the color and the texture characteristics of the noodles can be improved; through addition of an appropriate amount of the table salt, the plump mouth feel of the noodles can be improved, the peculiar smell is concealed, the balanced flavor is increased, and the flexibility of the noodles can be improved. According to the leavening time, the condition that starch and protein can sufficiently absorb moisture is facilitated, so that a uniform network structure is formed, and the quality of the made noodles is good.

The invention discloses a high-yield, green and ecological cultivation method for a natural turtle pond. The conditions of the turtle pond are controlled as follows: the environment is quiet, industrial pollution is free, a water source is abundant, the pH ranges from 7.2 to 7.6, the content of dissolved oxygen ranges from 4 mg / L to 12 mg / L, the total hardness ranges from 70 mg / L to 79 mg / L, the transparency ranges from 25 cm to 30 cm, the content of ammonia nitrogen is controlled to be below 0.02 mg / L, the content of nitrite is smaller than 0.1 mg / L, the salt content is smaller than 1 permillage, the average depth of the turtle pond is equal to or larger than 1.2 m, the mud depth is equal to or larger than 20 cm, an underwater bait platform is arranged in the position, 25-30 cm away from the water surface, of the periphery of the cultivation pone, high-quality fingerlings are adopted and selected, biological turtle feed is fed, and at the same time, quick lime and a microbial ecological agent are used for adjusting the water quality. Compared with turtle cultivation methods for natural ponds in other northern areas, turtle growth can be promoted remarkably, the quality of turtles is similar to that of wild turtles, and economic benefits can be increased remarkably.

The invention discloses a specific phagostimulant for pomfret and application thereof. The phagostimulant is characterized by comprising the following raw materials by weight: 40-50 parts of jellyfish powder, 20-30 parts of compound amino acids, 10-20 parts of betaine, 5-15 parts of linoleic acid, 1-3 parts of garlic powder, and 1-5 parts of asafetida. The addition amount of the phagostimulant in the pomfret feed is 1-3 wt.%, and the phagostimulant has the advantages of significantly improving feed palatability, concealing the odor in feed, enhancing animal appetite, improving appetite of animal and feed intake, and promoting digestion, absorption and utilization of the feed.

The invention relates to a preparation method of a northeast braised sauce. The preparation method comprises the following steps of: adding 2-5 parts of yeast extract to a soybean paste; uniformly stirring; fermenting for 6-8 days at the temperature of 33-37 DEG C to obtain a leavening; mixing 13-17 parts of capsicol, 13-19 parts of ginger juice, 13-17 parts of coriander seed powder, 28-32 parts of white sugar, 18-22 parts of monosodium glutamate, 18-22 parts of yellow wine and 35-45 parts of water, and heating till the white sugar is completely dissolved; adding the mixture to the leavening, and uniformly stirring; and adding 8-12 parts of alcohol extractive prepared from pepper, Chinese anise and myrcia, and uniformly stirring to prepare the northeast braised sauce. The northeast braised sauce prepared by the method integrates delicious taste, natural flavor, health and convenience, has remarkable northeast local color, high nutritive value and good mouth feel and the functions of freshening, enhancing flavor and increasing mellow taste of foods, and is capable of removing undesirable odor in cooked food, thereby having unique nutrition and taste.

The invention relates to a preparation method of a composition containing probiotics and unsaturated fatty acids and an application of the composition, and belongs to a preparation method of probiotic products. According to the preparation method, the composition containing the probiotics and the unsaturated fatty acids is used as core material liquid, and a single solution or a mixed solution of proteins, polysaccharides, and synthesized high molecules is used as wall-material liquid, and a coaxial electrostatic spraying method is used for preparing microcapsules, wherein the composition containing the probiotics and the unsaturated fatty acids is used as cores of the microcapsules, and the protein or the polysaccharide or the synthesized high molecules or mixtures are used as shells of the microcapsules. The method disclosed by the invention is simple and effective, the activity loss of the probiotics in the composition containing the probiotics and the unsaturated fatty acids is low in the shelf life, the peculiar smell of the unsaturated fatty acids is concealed, and nutrients are completely reserved.

The present invention is health food containing protein material and its derivative, and is health food compounded with oyster and scallop enzymolizing liquid and soybean lecithin. The health food contains oligopeptide, amino acid, polysaccharide, taurine, lecithin, vitamins and minerals. The key points of the present invention includes superfine treatment of oyster and scallop into 10 microns below slurry before enzymolysis, the addition of soybean lecithin and the microcapsulizing treatment in high speed shearing and mixing emulsifying machine.

The invention belongs to the technical field of feed additives, particularly relates to a milk cow feed attractant, and relates to a preparation method for the milk cow feed attractant at the same time. The milk cow feed attractant is prepared from the following raw materials in percentage by weight: 10 to 30 percent of monosodium glutamate, 1 to 5 percent of saccharin sodium, 2 to 8 percent of stevia sugar, 0.5 to 3 percent of sweet, 5 to 20 percent of white granulated sugar, 20 to 40 percent of lactic acid, 10 to 30 percent of citric acid and the balance of glucose. The milk cow feed attractant is suitable for milk cows at each period; and the attractant can cover peculiar smell in the feed, improve the palatability of the feed, enhance the appetite of the milk cows, improve the feed intake of the milk cows and promote digestion, absorption and utilization of the feed to reduce the weight drop at milk production peak time, and also can improve the smell of milk and improve the quality of the milk.

The invention provides a washable graffiti crayon and a preparation method thereof. The washable graffiti crayon comprises the following components in parts by weight: 5-15 parts of wax, 0.5-2 parts of bee wax, 3-10 parts of stearic acid, 30-40 parts of hardened oil, 1-4 parts of white mineral oil, 15-30 parts of filler, 1-15 parts of environment-friendly pigment, 15-25 parts of water-soluble washing auxiliaries, 0.01-1.5 parts of antioxidant, 0.1-5 parts of natural plant perfume material and 0.001-0.3 part of food grade bitter agent. The washable graffiti crayon provided by the invention hasthe advantages of environmental protection, non-toxicity, anti-microbial property, safety, fresh flavor, bright color, smooth and non-sticky crayon body, fine and smooth graffiti without dreg falling,capability of drawing on various interfaces and capability of being removed by washing with water. After the washable graffiti crayon is used for drawing on paper, a watercolor-similar art effect canbe achieved by using a writing brush for polishing the painting with water.