36results about How to "Fragrant enough" patented technology

The invention discloses a production method of fresh green pepper edible oil. The process comprises the following steps: selecting high-quality fresh green pepper; selecting high-quality colza oil for soaking the high-quality fresh green pepper at normal temperature, wherein the mass ratio of the colza oil to the fresh pepper being (1-2):1, and carrying out vacuum filtration with more than 500 meshes to obtain filter liquor and pepper slag; squeezing the filter liquor again and mixing twice obtained pepper oil; adding 1-2% of saturated salt water to the pepper oil and standing after stirring for 10-20 minutes; centrifugally separating solid from suspended solids by a centrifugal machine; separating oil from water; detecting whether indexes of correlation exceed standard or not; blending to proper hemp taste; and filling. The obtained product is full in flavor, rich in nutrient contents, pure and uniform in color and luster, soft in taste and pure in hemp taste and has full-bodied flavor of green pepper.

The invention discloses a complete expanded feed capable of enhancing pet cat fur quality and a manufacturing method thereof. The complete expanded feed is mainly prepared from rice, beet pulp, taurine, calcium hydrogen phosphate, chicken powder, fresh hogskin, chicken fat, fish meal and fresh chicken livers according to certain parts by weight. The complete expanded feed can prevent diseases of pet cats and enhance the immunologic functions, and is capable of providing various nutrients, promoting growth and development and enhancing the fur quality and ornamental value of the pets.

The invention discloses a process for manufacturing incense by using an essence masterbatch. The process comprises the following steps of: adding light-weight wood powder and essence into a stirring hopper of a stirring machine and stirring uniformly; heating 60-degree semirefined paraffin in a container; adding AC wax in an amount which is 1.5 to 2 percent of the weight of the semirefined paraffin into the container and stirring uniformly to form mixed wax liquid; after stirring, cooling the mixed wax liquid to 80 to 85 DEG C; pouring the cooled mixed wax liquid into the stirring hopper to form essence masterbatch powder; adding the essence masterbatch powder into the stirring hopper and then adding clayed powder, the wood powder, KNO3, dye and water into the stirring hopper and stirringuniformly to obtain an incense-manufacturing paste material; pressing the incense-manufacturing paste material by using an incense-manufacturing machine to prepare an incense strip wet material; and drying to obtain the finished product incense strip. By the process for manufacturing the incense by using the essence masterbatch, the evaporation quantity of the essence is only 3 to 10 percent after the finished product incense is manufactured; the residual quantity of the essence is greatly improved; and after the incense is ignited, the scent is sufficient and stable.

The invention discloses an extraction method for rose essential oil. The extraction method for the rose essential oil includes the following steps: preparation of raw materials: namely a step of taking fresh rose petals, and drying the fresh rose petals for 3 h-4 h in a baking oven with the temperature of 105 DEG C-115 DEG C; extraction: namely a step of adding an extraction agent to the dried rose petals for performing microwave extraction, and collecting an extract liquor after centrifugation; and separation: namely a step of performing purification and separation on the extract liquor to obtain the rose essential oil. The extraction method for preparing the rose essential oil of the invention simply utilizes the rose petals as the raw materials, a source is single, and at the same time,a combined effect of atmospheric distillation and oil-water separation are utilized to prepare the rose essential oil, so that the problem of poor purity of current rose essential oil can be solved;and due to the particularity of a process, the effective utilization rate of rose petals can be improved, and the yield of the rose essential oil is increased to meet market demands.

The invention relates to flavoring for instant-boiled mutton of foodstuff technology field, which has compositions of sesame paste, sauce bean curd, leek flower, crushed peanut, crushed walnut, crushed pinenut, sesame, caraway juice, scallion juice, salt, monosodium glutamate and thin soup. The flavoring for instant-boiled mutton provided by the present invention is prepared from various substances beneficial for human body, especially the added vegetable juice which greatly improves content of vitamin in the flavoring, has rich nutrient composition and is favourable to human body health; the flavoring has good taste and full-bodied fragrance, is not greasy, and is suitable for not only instant-boiled mutton, but also other meat.

The invention relates to a production method of rose vinegar. A problem that existing rose vinegar cannot fully perform the medicinal values of rose is solved in the invention. The production method of the rose vinegar comprises the following steps: 1, mixing fresh rose flowers, Ligusticum wallichii, Eucommia ulmoides and Fructus Foeniculi, and crushing the obtained mixture to 200 meshes or below to obtain a first mixture; 2, mixing carefully chosen glutinous rice and mineral water, and boiling the carefully chosen glutinous rice and mineral water for 1 h to obtain a fourth mixture; and 3, mixing a third mixture, a sixth mixture and traditional pure vinegar according to a mass ratio of 1:4:1 to obtain a seventh mixture, adding vinegar koji to the seventh mixture, uniformly stirring the seventh mixture and the vinegar koji, placing the seventh mixture and the vinegar koji in a liquid fermentation tank, carrying out reflux fermentation at 26-30 DEG C for 144-192 h, and standing the fermented seventh mixture for 72-96 h to obtain an eighth mixture. The method is suitable for producing the rose vinegar.

The invention relates to the field of crop planting, in particular to a Chinese leek planting method. The Chinese leek planting method comprises the following steps of culturing seedlings: soaking Chinese leek seeds in water for 4-6h so as to obtain sprouted Chinese leek seeds, sprinkling and sowing the sprouted Chinese leek seeds in culturing soil, and sprinkling a layer of plant ash on the surface of the culturing soil so as to obtain Chinese leek seedlings finally, wherein the thickness of the plant ash is 1-3mm; and transplanting the Chinese leek seedlings: when the height of the Chinese leek seedlings reaches 10-15cm, transplanting the Chinese leek seedlings to a land for growing field crops, and excavating planting holes in the land for growing field crops, wherein the depth of the planting holes is 5-10cm, and the spacing between every two adjacent planting holes is 10-20cm. The planting technological process of Chinese leeks is standardized, the output quality and the yield of the Chinese leeks are increased, and the produced Chinese leeks are rich in fragrance, high in moisture content and rich in nutrition, so that the Chinese leek planting method is suitable for popularization and application to large-scale vegetable planting gardens.

The invention relates to a production process for flavoring for meat of foodstuff technology field, which includes steps of (1) mixing vegetable juice, uniformly stirring, adding sauce bean curd, yellow rice wine, vinegar, chicken essence and monosodium glutamate and stirring to emulsion; (2) uniformly mixing sesame paste and peanut butter and kneading the mixture to small catsup dumpling to be used; (3) mixing crushed peanut, crushed pinenut, crushed walnut, curshed cashew and sesame to form solid mixture; (4) uniformly kneading the small catsup dumpling and the solid mixture to large material dumpling; and (5) adding the emulsion into the large material dumpling and stirring by employing a mixer. The flavoring for meat provided by the present invention is prepared from various substances beneficial for human body, especially the added vegetable juice which greatly improves content of vitamin in the flavoring, has rich nutrient composition and is favourable to human body health.

The invention relates to the field of crop planting, in particular to an artificial fragrant-flowered garlic planting method. The artificial fragrant-flowered garlic planting method comprises the following steps of seedling growing, wherein fragrant-flowered garlic seeds are subjected to ultraviolet sterilization and then soaked in water for 4-6 hours under a magnetic field environment, sprouted fragrant-flowered garlic seeds are obtained and spread onto a seedbed, a layer of plant ash is spread onto the surface of the seedbed, the thickness of the plant ash is 2-3 mm, and finally, fragrant-flowered garlic seedlings are obtained; transplanting, wherein when the heights of the fragrant-flowered garlic seedlings are 10-15 cm, the fragrant-flowered garlic seedlings are transplanted to a large field, planting pits are excavated in the large field, the depths of the planting pits are 5-10 cm, and the distance between the planting pits is 10-20 cm. By means of standardized fragrant-flowered garlic planting procedure, the quality and yield of the fragrant-flowered garlic is improved, the produced fragrant-flowered garlic has enough fragrance, high water content and abundant nutrition, the human body can absorb the nutrition of the fragrant-flowered garlic more easily, and nature, green, safe and health are achieved actually.

The invention discloses a nutritional and healthy soybean instant noodle which is made by soybean juice powder and the processing technique thereof. Soybean, black bean and wheat flour are taken as main materials to prepare the nutritional and healthy soybean instant noodle, and matched with Chinese data, kelp, shrimp husk, black fungus, palm oil, chicken liver, oyster, pig kidney, etc., which are made into a seasoning. The prepared nutritional and healthy soybean instant noodle has well-balanced nutrition and health care function. By adopting the processing technique of the nutritional and healthy soybean instant noodle of the invention, water can be recycled, no waste water is discharged, loss of fat, protein and carbohydrate contained in the soybean does not occur, thus promoting the product yield and lowering production cost. The nutritional and healthy soybean instant noodle of the invention has good taste and no beany flavor and the processing technique of the invention ensures high use ratio of soybean and good environmental protection performance.

The invention discloses a passion fruit-longan fruit wine and a brewing method thereof, and belongs to the technical field of wine brewing. The passion fruit-longan fruit wine is prepared from the following raw materials in parts by weight: 50 to 60 parts of pulp of passion fruit, 60 to 70 parts of pulp of longan, 25 to 30 parts of water, 10 to 15 parts of longan seed powder, 8 to 10 parts of longan shell powder, 5 to 8 parts of longan leaf powder, 10 to 15 parts of liquid passion fruit shell extract, 5 to 10 parts of mulberry leaf extract, 5 to 7 parts of pumpkin juice, 0.16 to 0.22 part of brewer's yeast, 0.04 to 0.06 part of pectase, and 0.16 to 0.20 part of kaolin. The fruit wine is prepared by beating pulp of longan fruits and pulp of passion fruits, adding other raw materials, and carrying out brewing. The fruit wine has a good taste, rich fragrance, excellent color and luster, and rich nutrients, and can prominently reduce blood sugar.

The invention discloses a preparation method of rattan pepper soy sauce. The preparation method of the rattan pepper soy sauce comprises the following steps: placing rattan pepper oil, chicken enzymolysis liquid, soybean soy sauce and auxiliary materials in a reaction kettle for reaction so as to obtain the rattan pepper soy sauce. The preparation method of the rattan pepper oil comprises the following steps: adding soybean oil and fresh rattan pepper into a reactor, performing heating and pressurizing, performing closed reaction, performing cooling, and separating out rattan pepper residues to obtain the rattan pepper oil. The rattan pepper soy sauce prepared by the method has outstanding numb flavor and delicate fragrance, avoids the complicated process of separately adding rattan pepperoil and soy sauce during dish making, and makes the dish making simpler.

The invention discloses a processing method of storable and easy-to-cook whole grains and / or mixed beans. The method comprises the following steps: pouring whole grain and / or mixed bean raw materialsinto a closed container, spraying water or a fiber softening solution accounting for 10%-50% of the weight of the raw materials, and performing standing to obtain a pretreated material; performing steam explosion treatment on the pretreated material; and performing drying to obtain the product. The method is short in processing period, the appearance of the raw materials can be kept, the preparedwhole grains and / or mixed beans can be boiled and cooked together with refined white rice, the taste is good, the fragrance is sufficient, the loss of physiologically active ingredients is small, andthe content of soluble dietary fibers in the prepared whole grains and / or mixed beans is increased compared with that in the raw materials.

The invention discloses a preparation method of crisp mutton slices. The preparation method includes the following steps: material preparing, stewing in liquid seasoning for flavoring, chopping and mixing for flavoring, vacuum low-temperature standing, high-pressure recombining, low-temperature air-drying, shaping, vacuum microwave puffing, etc. The prepared crisp mutton slices are delicate in mutton odour, sufficient in fragrance, convenient to eat and low in oil content, and especially have crisp mouthfeel, so that the crisp mutton slices are a healthy leisure food product suitable for a wide range of people.

The invention provides an industrialized morchella esculenta cultivation method and device. The method comprises the following steps: pretreatment of a cultivation medium, addition of the cultivation device, sowing, adding of a sterile nutrient medium, mycelium cultivation, primordium induction, promotion of primordium differentiation by a primordium accelerant, management and protection of young morchella esculenta, harvesting, discharging of the cultivation medium from racks, treatment of a morchella esculenta room and the like. The technical problems that the period is long, the environment is not stable, the culture medium difference is large, the culture medium is prone to pollution, the morchella esculenta house pollution is large and the yield is not stable in existing agricultural cultivation and industrial cultivation of morchella esculenta are solved. The cultivation device is simple and reasonable in structure, the problems of low mechanization degree, low yield, low benefit, unclear technological process and the like in an existing factory report are solved, the fruiting period is shortened, market end supply is guaranteed, the utilization efficiency of water resources can be improved, the internal temperature of a heat preservation film can be effectively adjusted, cost is reduced, and labor intensity is effectively reduced.

The invention discloses a passion fruit-longan fruit vinegar and a brewing method thereof, and belongs the technical field of vinegar brewing. The fruit vinegar is prepared from the following components in parts by weight: 80 to 90 parts of pulp of passion fruit, 120 to 130 parts of pulp of longan fruit, 40 to 50 parts of water, 12 to 15 parts of longan shell powder, 25 to 30 parts of passion fruit shell powder, 10 to 15 parts of longan honey, 13 to 15 parts of liquid peanut extract, 0.21 to 0.25 part of brewer's yeast, 4 to 5 parts of acetic acid bacteria, 0.10 to 0.12 part of pectase, and 0.35 to 0.40 part of shell powder. The vinegar is prepared by beating pulp of longan fruits and pulp of passion fruits, adding other raw materials, and carrying out brewing. The fruit vinegar has a good taste, rich fragrance, excellent color and luster, and rich nutrients, and has a very good effect on removing skin spots.

The invention discloses litchi fruit vinegar and a preparation method of same and belongs to the technical field of vinegar brewing. The litchi fruit vinegar is prepared from, by weight, 110-115 parts of litchi content, 30-35 parts of water, 10-13 parts of litchi shell powder, 8-12 parts of litchi flower honey, 8-12 parts of tomato juice, 7-9 parts of carrot juice, 6-10 parts of soybean extract liquid, 0.20-0.23 parts of brewer yeast, 3-4 parts of acetic acid bacteria, 0.10-0.12 parts of pectinase and 0.32-0.36 parts of bentonite. The litchi fruit vinegar is prepared by pulping the litchi content, adding other raw materials and brewing the fruit vinegar. The litchi fruit vinegar is delicious, has good color and abundant nutrients and can effectively remove acnes.

The invention relates to spicy dried bean curd, prepared from the following components in parts by weight: 150-170 parts of soybeans, 3-8 parts of sesame, 12-17 parts of rice vinegar, 12-15 parts of mixed spices, 6-9 parts of cassia bark, 10-15 parts of aniseed, 11-15 parts of astragalus root, 2-6 parts of spatholobus stem, 1-7 parts of white peony root, 3-6 parts of cassia twig, 12-17 parts of tree peony bark, 3-8 parts of white granulated sugar, 3-5 parts of salt, 1-3 parts of chicken essence and 9-16 parts of a nutrition additive. The spicy dried bean curd is prepared from the soybeans, mixed spices, cassia bark, aniseed, astragalus root and various auxiliary ingredients, so that the prepared spicy dried bean curd has good taste, strong fragrance and authentic taste, and is deeply favored by people.

The invention relates to the field of foods, in particular to a marinating material for marinating peafowl eggs, and a preparation method of the marinating material. The marinating material for marinating peafowl eggs comprises the following main raw materials of 6-14 parts of star aniseeds, 4-13 parts of Chinese cinnamon, 5-17 parts of dried orange peel, 4-15 parts of garlic, 9-23 parts of fennelseeds, 5-11 parts of Chinese prickly ash, 8-23 parts of radix angelicae dahuricae, 4-15 parts of fructus amomi globosi, 2-8 parts of lemongrass herbs, 7-19 parts of fructus tsaoko, 8-20 parts of brown sugar and 11-23 parts of table salt. The star aniseeds, the Chinese cinnamon, the dried orange peel, the fennel seeds, the fructus amomi globosi, the lemongrass herbs and the fructus tsaoko have theeffects of removing mutton smell and unusual smell and increasing special fragrance of marinated eggs; besides, multi-taste raw materials can increase fragrance and promote appetite; the situation that the nutrient value of the marinated peafowl eggs does not run off and the fragrance is rich can be guaranteed, and besides, the marinated peafowl eggs can nourish bodies; and the radix angelicae dahuricae can increase medicine effects and increase the medicated diet effects of the marinating material. When the peafowl eggs are marinated with the marinating material provided by the invention, the taste and the medicated diet effect of the marinated peafowl eggs can be increased, and requirements of eaters can be met.

The invention discloses a passion fruit-longan fruit wine and a brewing method thereof, and belongs to the technical field of wine brewing. The passion fruit-longan fruit wine is prepared from the following raw materials in parts by weight: 50 to 60 parts of pulp of passion fruit, 60 to 70 parts of pulp of longan, 25 to 30 parts of water, 10 to 15 parts of longan seed powder, 8 to 10 parts of longan shell powder, 5 to 8 parts of longan leaf powder, 10 to 15 parts of liquid passion fruit shell extract, 5 to 10 parts of mulberry leaf extract, 5 to 7 parts of pumpkin juice, 0.16 to 0.22 part of brewer's yeast, 0.04 to 0.06 part of pectase, and 0.16 to 0.20 part of kaolin. The fruit wine is prepared by beating pulp of longan fruits and pulp of passion fruits, adding other raw materials, and carrying out brewing. The fruit wine has a good taste, rich fragrance, excellent color and luster, and rich nutrients, and can prominently reduce blood sugar.

The invention relates to a rose essential oil extraction method, which comprises: 1, washing fresh rose petals, sterilizing, and drying; drying to obtain dried rose petals; step 2, putting the rose petals into refrigeration equipment, and freezing the rose petals into solid rose petals; step 3, grinding and crushing to obtain solid rose petal residues; step 4, adding distilled water; a rose petal slag mixture is obtained; step five, adding the rose petal slag mixture into a distillation pot, adding a compound enzyme, adding an activating agent, and performing enzymolysis to obtain mixed primary pulp; step 6, transferring the mixed raw stock into a distillation tank, and heating steam for distillation; collecting steam liquid from the upper end of the distillation retort through a condenser, wherein the obtained steam liquid is an oil-water mixture; and 7, putting the oil-water mixture into an oil-water separator, and separating to remove a water phase to obtain the essential oil. The preparation method is combined with a modern advanced process, the preparation method is simple, the processing cost is low, and the prepared rose essential oil is high in purity, sufficient in fragrance and capable of keeping rose fragrance for a long time.

The invention provides non-fried extruded instant noodles and a production method thereof, and belongs to the technical field of food. The non-fried extruded instant noodles comprise a noodle cake andseasoning bags, wherein the noodle cake is prepared from wheat flour and edible salt, and the seasoning bags comprise any several of a sauce bag, a powder bag, a vegetable bag, a vinegar bag, a lightsoy sauce bag and a red oil bag. The instant noodles produced by the method are good in forming, regular in shape, not fluffy, free of excessive disorders, normal in color and luster, free of peculiar smell, free of impurities, free of pollution and free of wet cores; frying is not needed, the oil content is low after curing, the taste is light, and the instant noodles only need to be brewed withboiled water and are convenient to eat; the extruded instant noodles have a relatively compact structure, relatively good toughness and glossiness, and smooth mouth feel; and the produced sauce bag is prepared by boiling a plurality of raw materials, the fragrant and thick taste of the instant noodles is improved, and meanwhile, the seasoning bags such as the vegetable bag and the powder bag arecombined, so that the instant noodles are balanced in nutrition, smooth and fresh and tender, and full in fresh scent.

The invention discloses fragrant vinegar residue bait for parabramis pekinensis. The fragrant vinegar residue bait is prepared from, by weight, 35-50 parts of vinegar residues, 15-25 parts of goat milk, 22-28 parts of highland barley, 22-28 parts of sticky rice, 22-28 parts of cowpeas, 3-6 parts of soybean peptide, 3-6 parts of dried tangerine or orange peels, 5-10 parts of freshwater mussel flesh, 5-10 parts of filed snail flesh, 5-10 parts of water snake flesh, 16-24 parts of goldthread roots, 16-24 parts of cupressus funebris and 28-42 parts of fragrant materials. The bait contains many effective ingredients, the preparation process is simple, the bait has sufficient fragrance and a wide fragrance diffusion range, the hooking probability of parabramis pekinensis can be improved remarkably, and the bait can be prevented from being eaten by other fishes mistakenly, is very good in adhesion and does not melt in water.

The invention discloses potato chips with a smoked beef flavor. The potato chips are characterized by being prepared from the following raw materials in parts by weight: 220-230 parts of potatoes, 70-80 parts of purple sweet potatoes, 60-70 parts of beef, 75-85 parts of wood vinegar, 45-50 parts of corn bran, a proper amount of protease, a proper amount of amylase, a proper amount of 70% ethanol solution, 35-40 parts of longan pulp, a proper amount of pectinase, 5-6 parts of ginseng, 4-5 parts of angelica sinensis, 4-5 parts of polygonum multiflorum and 3-4 parts of radix ophiopogonis. The potato chips are prepared by compounding the potatoes and the purple sweet potatoes; the nutrient value of the purple sweet potatoes can be stored to the maximum extend by adopting a special frying method; in order to make the potato chips have a taste of smoked beef, powder prepared from special smoked beef is especially added, so that the potato chips are healthy, nutrient and enough in aroma; and traditional Chinese medicine extracts of the ginseng, the angelica sinensis, the polygonum multiflorum and the radix ophiopogonis are added, so that the potato chips have the effects of enriching the blood and benefiting qi, and are nutrient and healthy.

The invention discloses a manufacturing method for special vinegar, specifically to a manufacturing method for fish-cooking vinegar. The manufacturing method comprises the following steps: A, filtering brewed vinegar with a diatomite filter; B, putting the vinegar having been filtered by the diatomite filter into a container for hermetic storage for three to five months; and C, decoloring the brewed vinegar having undergone hermetic storage, wherein in the step A, a filling material in the diatomite filter is composed of 1 to 3 parts of white diatomite and 0.5 to 1.5 parts of red diatomite. According to the method, the diatomite filter is used for filtering the brewed vinegar, the filling material with reasonable composition is arranged in the diatomite filter, and hermetic storage for a reasonable period of time and final decoloring are carried out, so the process steps of the method are scientific, the proportions of various ingredients are reasonable, and the produced fish-cooking vinegar has a bright and pale red color and sufficient fragrance; and due to usage of a reasonable recipe, the fish-cooking vinegar and a cooking wine easily produce ethyl acetate during cooking, so flavoring and meat-softening effects are obtained.

The invention discloses a litchi fruit vinegar and a preparation method thereof, belonging to the technical field of vinegar production. The lychee fruit vinegar is made from the following raw materials in parts by weight: 110-115 parts of lychee content, 30-35 parts of water, 10-13 parts of lychee shell powder, 8-12 parts of lychee honey, 8-12 parts of tomato juice, 7-9 parts of carrot juice, 6-10 parts of soybean extract, 0.20-0.23 parts of Saccharomyces cerevisiae, 3-4 parts of acetic acid bacteria, 0.10-0.12 parts of pectinase, 0.32-0.36 parts of bentonite. It is brewed by beating the contents of lychees and adding other ingredients. The lychee fruit vinegar not only has good taste, good color and rich nutrition, but also can effectively remove freckles.

The invention relates to a sauce bag for egg bean curds and a preparation method thereof and belongs to the technical field of flavoring and processing of foods. The technical key point is as follows:the sauce bag comprises the following raw materials in parts by weight: water, streaky pork, water-soaked shiitake mushrooms, salad oil, aniseed, raw scallions, sliced fresh ginger, sliced fresh garlic, dried chilis, cooking wine, rice vinegar, chicken essence, soy sauce, table salt, monosodium glutamate, white sugar, crystal sugar, dark soy sauce and modified starch. The preparation method of the sauce bag for the egg bean curds comprises the steps of pretreatment, stir-frying, boiling, dressing with starchy sauce and after-treatment to obtain the sauce bag for egg bean curds. The sauce bagfor the egg bean curds provided by the invention has the advantages of balanced nutrients, digestibility, absorbability, refreshing, smooth, delicious and tender mouthfeel, subtle fragrance and satisfactory flavor, and is not liable to cause excessive internal heat, and meanwhile, a preparation process is simple.

The invention belongs to the technical field of food processing, in particular to a plain peanut cake and its making method. The plain peanut cake is prepared from 16-25 parts of shelled peanuts, 1-5parts of white sugar, 1-5 parts of maltose, 0.5-2 part(s) of vegetable oil, 1-5 parts of sesame, 0.1-1 part of edible salt and 1-8 parts of cheese. The provided plain peanut cake is healthy to eat andnovel in taste.

The invention discloses a biological food-based sealed constant-temperature fermentation tank for broomcorn wine brewing, and relates to the technical field of biological food. The biological food-based sealed constant-temperature fermentation tank for broomcorn wine brewing comprises a fermentation tank body, and the outer wall of the fermentation tank body is fixedly sleeved with a heat preservation layer. According to the biological food-based sealed constant-temperature fermentation tank for broomcorn wine brewing, through cooperative use of a connecting plate, an electric push rod, a hinge block, a hinge plate, a sliding rod and a sliding rod sleeve, broomcorn can be fully compacted, a worker only needs to rotate a rotating handle, the broomcorn can be compacted, the workload of the worker is reduced, and the working efficiency is improved; and the broomcorn compacting degree can be well controlled, excessive compaction or insufficient compaction is avoided, air entering is effectively reduced, and saccharomycetes are helped to consume oxygen in broomcorn more sufficiently and rapidly.

The invention discloses a sandalwood essential oil soap and a hand-made method thereof. Through extraction technology, a variety of precious natural plants are extracted, and a certain proportion of hand-made soap essential oil is compounded, and then the precious plant with aromatherapy and sleep aid is compounded. The essence and handmade soap essential oil are mixed evenly by hand at room temperature. Finally, according to a specific model, the compound plant liquid is naturally cooled and solidified. It is placed at room temperature for 150 days, and the cold soap is naturally matured. Finally, it is demoulded and packaged. The sandalwood essential oil soap of the invention can improve sleep, remove peculiar smell, and increase the attractiveness of men.