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

The invention relates to a preparation method of an animal feed additive microencapsulation diolame sodium butyrate. The method comprises the following steps of: mixing hydroxypropyl methyl cellulose, chitosan and silica, boiling at high temperature of 230DEG C in a fluidized bed; spraying sodium butyrate aqueous solution on a mixture of three materials; drying at a high temperature, solidifying at a low temperature, solidifying and molding sodium butyrate particles; dissolving a coated material Brazil palm wax, palm oil and polyethylene glycol into an organic solvent, carrying out bottom-spraying and coating in a fluidized bed to obtain the evenly-coated sodium butyrate particles of which the mass percent of the sodium butyrate is 30-70%. The microencapsulation process is carried out on feed grade sodium butyrate power to avoid the loss of sodium butyrate in poultry crop and pig stomach, so as to reach the rear section of small intestine and cover the whole intestinal tract, meanwhile, overcomes foul smell, prevents air slaking, and protects sodium butyrate from losing in the process of feed processing.

The invention discloses a nitrite-substituted meat processing method, and belongs to the technical field of food processing. The nitrite-substituted meat processing method comprises the following steps: selecting raw materials, carrying out pickling treatment and processing a meat product, so that the final products of the meat product are prepared; and the nitrite is substituted by a nitrite substitute during the step of carrying out pickling treatment. The nitrite substitute comprises the following components in parts by weight: 4-5 parts of monascorubin, 0.7-1.3 parts of betanin, 4-6 parts of potassium sorbate, 2-3 parts of D-sodium isoascorbate, 1.5-2.5 parts of nisin, 9-11 parts of sodium lactate, 1-2 parts of natamycin, 5-6 parts of natural vitamin E, 1-2 parts of a rosemary extract, 0.5-1.5 parts of sage essential oil, 1-2 parts of tea polyphenols, 15-16 parts of L-sodium glutamate, 0.5-1.5 parts of flavoring 5'-disodium ribonucleotide, 40-43 parts of a yeast extract, 4-5 parts of sodium tripolyphosphate and 0.5-1.5 parts of ethyl maltol. The nitrite-substituted meat processing method disclosed by the invention is simple, easy to operate and free of nitrite addition; and the prepared meat products are very good in qualities, color, luster and taste.

The invention relates to the technical field of food processing, in particular to a method for reducing the content of heterocyclic aromatic amines in barbecued meat. The method comprises the following steps: (1) cutting raw meat into small pieces for later use; (2) weighing 3.5 to 4.5 percent of table salt, 0.35 to 0.8 percent of natural extracts, 0.75 to 1.3 percent of white granulated sugar, 2.2 to 3.6 percent of spice and 0.8 to 1.35 percent of cooking wine according to the weight of the raw meat, mixing with the meat pieces, and then pickling for 2.5 to 7 hours; (3) stringing the pickledmeat pieces with bamboo sticks, and uniformly barbecuing with carbon fire. The natural extracts added in the method can effectively lower the content of the heterocyclic aromatic amines in the barbecued meat, a proper amount of table salt, white granulated sugar, spice and cooking wine are added in a barbecuing process, and the auxiliary materials have a synergistic effect, so that the inhibitioneffect on the heterocyclic aromatic amines is enhanced, and the barbecued meat tastes better.

The present invention discloses a preparation method of high-SOD-activity fruit and vegetable enzyme powder. The enzyme powder is prepared by squeezing Chinese watermelon flesh and apple flesh into pulp, respectively fermenting filtrate using saccharomyces cerevisiae and hansenula anomala and streptococcus thermophilus and lactobacillus plantarum, fermenting filter residues with rhizopus oryzae suspension, mixing the three fermentation liquor, conducting secondary fermentation on the mixture, and finally spray-drying the mixture. The prepared enzyme powder is good in mouthfeel and flavor, high in SOD activity and high in lactic acid bacteria content.

The invention discloses a technique for deodorizing freshwater fish. In the method, spices and seasonings such as purple perilla and ginger are used to process fish, mutton smell, at the same time, is added for improvement, the fish smell and the mutton smell are combined, and the deodorizing effect is achieved by pretreatment of the raw material fish, salting of the raw material fish and drying of the raw material fish. In the technique for removing fishy smell from freshwater fish, which is provided by the invention, sheep bone (mutton) soup is used in combination with flavoring spices to effectively remove the bilgy odor of the freshwater fish product and greatly improve the flavor of the freshwater fish product; therefore, the bilgy odor of the freshwater fish product can be concealed effectively and the quality of the product is improved.

The invention discloses nutrition-enriched cooked yak meat sauce and a processing method thereof, relating to a processing method of cooked yak meat, in particular to a processing method of the cooked yak meat, which supplements calcium and vitamins in yak meet. The formula of nutrition-enriched cooked yak meat sauce comprises the raw materials of yak meat, nut meat, red bean, sweet bean, sweet sauce made of fermented flour, red pepper, colza oil, mashed garlic, ginger, gourmet powder, white sugar, pepper powder, organic acid calcium for food, vitamin A and vitamin D, wherein the nut meat is almond kernels, and the organic acid calcium for food is calcium citrate or calcium malate. The processing method comprises the steps of: preparing nut meat powder and dried yak meat, frying bechamel sauce, frying aniseed, grinding cooked main materials, and adding reinforced calsium supplement and vitamins. The nutrition-enriched cooked yak meat sauce has the function of supplementing calcium and vitamins A and D, is quite suitable for being used as seasoning for family use, snack food for travelers, and seasoning food for launch of students to enhance the sense of taste and increase appetite; in addition, the almond kernels can cover the specific smell of the yak meat.

A low-fat, low-sugar and high-protein chocolate product is prepared from the following components in parts by weight: 2-25 parts of protein powder, 1-6 parts of dietary fiber, 1-6 parts of collagen, 1-5 parts of cocoa powder, 5-25 parts of soybean isolate protein particles and 48-88 parts of chocolate. The high-protein, low-fat, low-sugar and frostless chocolate product can be obtained by regulating the components of the conventional chocolate product and improving the preparation process of the conventional chocolate product, and the low-fat, low-sugar and high-protein chocolate product is welcome by consumers.

The invention provides a samara oil compound protein solid beverage suitable for teenagers. The samara oil compound protein solid beverage is prepared from wheat germ flour, protein powder, whole grain flour, functional food composition, flavor additive, xylitol, samara oil, compound nutrient and food additive according to a certain percentage. The method comprises the following steps: sieving the raw materials and placing the raw materials in a mixing machine for mixing; dewatering and drying the mixture in a constant-temperature dry box, and finally packaging. The samara oil compound protein solid beverage has the advantages of providing rich nutritional ingredients and microelements which are necessary for the growth for the teenagers, and improving the immunity while supplementing nutrition for the body; moreover, the samara oil, taurine and vitamin A are added to promote the development of intelligence and vision, maintain the visual performance, and prevent juvenile myopia effectively. Therefore, the samara oil compound protein solid beverage provides accurate and comprehensive nutritional ingredients to meet the physiological characteristics and nutritional requirement of the teenagers.

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 microcapsules and discloses an active peptide microparticle preparation and a preparation method thereof. The preparation method comprises the following steps: adding active peptides in a sodium alginate solution to obtain an active peptide and sodium alginate mixed solution, then dropwise adding into a chitosan and cross-linking agent mixed solution or a cross-linking agent solution through a microcapsule granulator to obtain active peptide microparticles and freeze-drying to obtain the active peptide microparticle preparation; a cross-linking agent is a combination of calcium chloride, barium chloride and magnesium chloride. The active peptide microparticle preparation and the preparation method thereof provided by the invention have the benefits that through the proper cross-linking agent and the proportion thereof, the active peptide microparticle preparation has better dispersity when being brewed with water with higher temperature, meanwhile better masks the odor of the active peptides and effectively solves the problems of influence of the active peptides on long-term use of a consumer and mouth feeling.

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 charcoal-roasted lamb shashlik having effects of nourishing liver and tonifying kidney and a preparation method thereof. The charcoal-roasted lamb shashlik is prepared from 270-300 weight parts of lamb leg meat, 2-3 weight parts of eucommia, 1-2 weight parts of root of kudzu vine, 2-3 weight parts of cornus officinalis, 2-3 weight parts of zornia gibbosa, 1-2 weight parts of wolfberry leaf, 2-3 weight parts of achyranthes root, 1-2 weight parts of cushaw stem, 1-2 weight parts of Chinese chive seed, 1-2 weight parts of durian seed, 3-4 weight parts of table salt, 2-3 weight parts of sweet osmanthus honey, 2-3 weight parts of chili powder, 1-2 weight parts of cumin powder, 1-2 weight parts of chive powder, 2-3 weight parts of spice, 0.4-0.5 weight parts of monosodium glutamate and a proper amount of bamboo charcoal and coconut milk. Through use of coconut milk in preparation, a nutrition value is improved and a tender and smooth taste is obtained. Through use of bamboo charcoal for barbecuing the lamb shashlik, a quality guarantee period is greatly prolonged and the charcoal-roasted lamb shashlik has a bamboo fragrance covering original lamb dour. Through use of a plurality of the traditional Chinese medicines, the charcoal-roasted lamb shashlik has health care effects of reducing blood pressure, nourishing liver and tonifying kidney, strengthening muscles and bones, and invigorating yang and controlling nocturnal emission.

The invention discloses a biological feed for soft-shelled turtles. The biological feed contains a bacillus licheniformis premix and a Chinese herbal medicine preparation, wherein the Chinese herbal medicine preparation is prepared from the following raw materials: radix isatidis, honeysuckle, dandelion, licorice, rheum officinale, rhizoma coptidis, radix scutellariae and cortex phellodendri; the bacillus licheniformis premix is a microencapsulated preparation of bacillus licheniformis. The biological feed is used for feeding young soft-shelled turtles, and can promote growth and survival rate of the young soft-shelled turtles, increase the reward of feeds, and shorten the incubation period of the soft-shelled turtles. Once the feed is used for feeding adult soft-shelled turtles, the soft-shelled turtle can be promoted to be large, the weight is increased significantly, the weight is uniform, and the skin of the whole body of the soft-shelled turtle is yellow and beautiful. The feed promotes the hematopoietic function and wound healing of the soft-shelled turtles, and enhances the immunity and disease resistance of the soft-shelled turtles. The death rate caused by stress is 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 present invention relates to inorganic sterilizing chemicals. The aqueous solution of atomic iodine consists of iodine in 0.5-30 wt%, cosolvent cyclodextrin derivative and water. It is compoundedthrough preparation of ethanol alcohol solution of iodine and saturated water solution of cyclodextrin derivative at 35-70 deg.c, mixing, and diluting with water to the said iodine content. The macromolecule of cyclodextrin as cosolvent can raise the solution degree of iodine, convert insoluble iodine into water soluble micron level iodine and thus increase the stability of medicine. The presentinvnetion has strong sterilization, no irritation to skin, mucous membrane and other sensitive parts and no toxic side effect, and is used as substitute of iodine tincture and iodoform.

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 spiced mushroom sauce and a preparation method thereof. The preparation method comprises the following steps: further processing mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus and toadstool; and mixing the mushrooms with soybeans, camellia oil, fresh ginger, fructus amomi, illicium verum, five spice powder, monosodium glutamate, chicken powder, bone meal, edible salt, cooking wine and water to produce the spiced mushroom sauce. The spiced mushroom sauce prepared through the special novel preparation method is rich in nutrients, delicious and rich in taste, long in shelf life and convenient to carry and has wide market prospect.

The present invention is health food containing protein or microbe and is especially health food compounded with silkworm chrysalis enzymolyzing liquid and function oligose. The health food with theeffects of raising body's immunity and improving body's physiological function consists of polypeptide, amino acids, unsaturated fatty acid, polysaccharide, functional oligose, vitamins and minerals. The key point of the preparing process is the superfine treatment to the granularity below 10 microns of slurry before the enzymolysis of silkworm chrysalis, and this can raise the enzymolysis greatly and material utilization without damaging the molecular structure.

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 provides a nutritional composition and a nutrition preparation for improving intestinal functions of a pet as well as a preparation method and application thereof, and relates to the technical field of pet foods. The nutritional composition consists of raw materials including a vitamin complex, a composite mineral element, syrup, oligo-fructose, fructooligosaccharide, a yeast extract and lecithin, has the effects of enhancing pet appetite, strengthening nutrition absorption, improving immunity, and regulating intestinal functions, and is prepared by adopting a process of split charging homogenizing emulsification; the produced nutritional composition is more exquisite and uniform in mouthfeel; high-temperature treatment is avoided in a preparation process, so that various nutritional ingredients are kept to the maximum extent; and meanwhile, the nutritional composition takes the syrup as a carrier, and the fructooligosaccharide, the yeast extract and other components are added, so that the nutritional composition has fragrant and sweet mouthfeel and mellow and delicious taste, is strong in pet palatability, and can be easily doped into a pet main food or a food supplement.

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 invention is a kind of feed bait prepared by fish extract, making method and application, referring to synthetic use of offal. It adds fishy flavor to fish extracts í«pressed fish juiceí» and í«enzymolysis fish juiceí» for preparation and concentration, adds in corn protein powder for absorption, then dries, crushes and packs to get it, providing the wide breeding users with a high-quality feed additive.

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.

The invention discloses a preparation method of aromatic fabric. A long-acting and sustained-release micro-capsule essence is attached to the inside of a textile fabric through a special perfuming technology to obtain the ideal aromatic fabric. The preparation method comprises the following steps: (a) preparing the micro-capsule essence, (b) preparing the textile fabric which is added with the micro-capsule essence, and (c) postprocessing the fabric. The preparation method of the aromatic fabric is reasonable in process arrangement and convenient to carry out. The manufactured fabric has the function of bacteriostasis, expels parasites, covers peculiar smell and enables the mind and body to be comfortable, and the requirement of the fabric which is enjoyment-type and healthy-function is met. The fabric can be served as the first choice of female dressing materials.