30results about How to "Eliminate earthy smell" patented technology

The present invention relates to a preparation capable of forcedly alcoholising shredded tobacco. Said preparation is made up by using (by wt%) 40%-45% of leguminous plant extract, 2.5%-3.5% of strontium lactate, 4%-6% of caramel color matter, 0.08%-0.12% of vitamin C and the rest water and uniformly mixing them.

The invention discloses a production technique for chicken powder with a great freshness flavor, and belongs to the technical field of processing food seasoning. The chicken powder comprises the following materials according to mass: 30kg of fresh chicken skeletons, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, 2kg of lentinula edodes, 1kg of radix puerariae, and 0.4kg of pepper; the production technique comprises the steps: pretreating active ingredients, and carrying out high-temperature high-pressure sealed cooking, fine treatment, enzymolysis for flavor, mixing, spray drying, filling and capping. According to the production technique, the processes are simple, the energy consumption can be reduced, the loss of flavor components can be effectively reduced and sufficient release of flavor substances is promoted, the chicken powder is rich in chicken flavor, harmonious in saline taste, delicate flavor and perfume, luminous in color, good in rehydration property, smooth in mouthfeeling, free from sand grains, and milkily white in soup feeling.

The invention discloses a preparation method of stone pot fish, which comprises the steps of heating the stone pot, boiling water, making bottom soup, processing fish, making stone pot fish, packaging and the like. The stone pot of the present invention contains trace elements necessary for the human body such as iron, magnesium, zinc, calcium, etc. After pouring the bottom soup into the hot stone pot, the stone pot will naturally release these trace elements, making the fish more tender; at the same time , using a constant temperature stone pot to cook fish, which solves the difficult problem of cooking time and heat. The invention is easy to operate and is used for cooking fish food.

The invention discloses a fish head sauce with tea aroma and a preparation method thereof. The preparation method comprises the following steps of: (1) selecting a fresh fish head, removing a gill and cleaning; (2) pouring hot water on the tea to obtain tea water and adding common salt to obtain tea saline water; (3) soaking the fish head with the tea saline water; (4) heating and pressurizing tosoften fish head bone and crush into fish head paste; (5) chopping fresh pork and mushroom into small blocks, frying sesame to be cooked and frying diced meat to be cooked with oil; and (6) adding seasoning into hot pepper, green onion, ginger, diced mushroom, the fish head paste, flour paste and cooked diced pork, then frying to be cooked, adding crushed tea leaves and the cooked sesame, uniformly stirring the cooked sesame, packaging and sterilizing to obtain the fish head sauce with tea aroma. According to the fish head sauce, the processing and utilizing path of fresh fish head is widened. By adopting the tea for soaking treatment, the fishy flavor of the fish can be eliminated and the improvement on the quality of products is facilitated; and the fish head sauce has abundant nutrition, is produced by adopting a simple production process and is suitable for industrial production.

The invention discloses an anti-fatigue and health care tea, which is characterized in that: ethanol extraction of buckwheat sprout and the ethanol extraction of notoginseng are dissolved in purified water and evenly mixed with a crude tea; the mixture is fermented by the ordinary method, and the fermented Pu'er tea obtained is the anti-fatigue and health care tea. The health care tea has the advantages of refreshing taste, pure flavor, and having functions of reducing weight and fat and anti-fatigue for a long term drinking, and has obvious health care effect. The addition of the buckwheat sprout not only enriches the nutrient substances of the fermented tea, but also quickens the aging of the Puerh tea, shortens the fermentation period and removes the earthy smell of the Puerh tea without being added with other substances; therefore, the tea enlarges the people drinking the tea of the invention.

The invention aims to provide a feed additive for removing the earthy taste of freshwater fish. The feed additive comprises, by weight, 5%-10% of allicin, 2%-6% of perilla leaf extracts, 2%-6% of tea polyphenols, 2%-6% of ethyl maltol, 20%-40% of yeast cell walls and 20%-40% of yeast contents. Physical, chemical and biological methods are comprehensively adopted for removing the earthy taste of the freshwater fish effectively through the feed additive, no drug tolerance or toxic and side effect is generated, and the growth rate of fishes can be remarkably increased; antioxidant capacity and immunocompetence of the fishes are improved, disease resistance of fish bodies is enhanced, fish meat quality is improved, the market price of the fishes is increased, and production effectiveness is remarkably promoted.

The invention discloses a processing method of ready-to-eat crayfish shrimp tongs, comprising the following steps: (1) selecting raw materials and cleaning; (2) taking the tongs: using scissors to cut the crayfish shrimp tongs along the joints, cleaning for use; (3) ) Pre-cooking: Pour the crayfish and shrimp claws into boiling water for pre-cooking, skim off the foam, remove it to cool, and drain the water; (4) Do the first drying; (5) Taste: put the crayfish and shrimp claws in Pickle the bag, pour it into the pickling liquid, seal it, and perform ultrasonic treatment. After completion, take out the bag to filter and drain; (6) Carry out the second drying; (7) Cooking: steam the crayfish and shrimp tongs for cooking (8) Drying for the third time, taking out and cooling; (9) Packaging and sterilization. The method of the invention can effectively improve the utilization rate of the crayfish, the process is simple, and the industrial production is convenient.

The invention relates to a chicken feed additive, especially to a chicken feed additive for improving meet quality. The chicken feed additive for improving the meet quality is prepared from the following components by weight parts: 5 to 15 parts of Radix Astragali, 5 to 15 parts of cumin, 15 to 30 parts of wormwood leaves, 15 to 30 parts of cassia bark, 15 to 30 parts of haw, 15 to 30 parts of Cortex Acanthopanax Radicis, 20 to 30 parts of white peony root, 20 to 30 parts of Radix Peucedani, 20 to 30 parts of dried orange peel, 1 to 5 parts of talcum, 20 to 30 parts of sodium bicarbonate, 1 to 5 parts of salt, 10 to 20 parts of poria peel, 10 to 20 parts of mulberry bark, 10 to 20 parts of ginger peel, 10 to 20 parts of areca peel, 5 to 10 parts of radix codonopsis and 5 to 10 parts of bighead atractylodes rhizome. 1.5 to 3 % by mass percent of the chicken feed additive for improving meet quality is added into a basal feed to feed chicken, so as to substantially improve delicious degree of the meat, increase growth speed, enhance immunity of the chicken, and increase utilization rate of the feed.

The invention relates to aquiculture facilities for removing bilgy odor of fishes, in particular to an aquiculture system for removing the bilgy odor of the fishes. A rectangular aquiculture pond (1) is an S-shaped flow channel pond (2). At least one biochemical filter box (4) is arranged at the starting end. Three blocks of horizontal partition wall (7) are arranged at the tail end of the tail-section straight flow channel pond (2) in sequence to form a first water collecting ditch (10), an undercurrent wet land (9) and a second water collecting ditch (8) one after another. A water pump (11) is arranged in the first water collecting ditch (10), and water passes to an inlet of the biochemical filter box (4) through a pipeline (3) and finally flows into the flow channel pond (2) through an outlet of the biochemical filter box (4). Base materials of a bottom layer of the undercurrent wet land (9) are ceramsite, and aquatic plants are planted on the ceramsite. The bottom of the flow channel pond (2) is coated with the ceramsite which has the depth of 10-15 centimeters and serves as biologic fillers, water plants occupying 30% area are planted in the flow channel pond (2), released density of cultured fishes is 6-15 kilograms / cubic meter, and water flow speed is 3-10 centimeters / minute. The aquiculture system for removing the bilgy odor of fishes is built for creating ecological environment and controlling negative factors influencing the bilgy odor of the fishes.