46results about How to "High volatile oil content" patented technology

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

Dendrobium candidum leaves are dried leaves of an orchid dendrobium candidum. The dendrobium candidum leaves are faint scent in smell and slight sweet in taste, and have the functions of preventing tumors and coagulation, reducing blood fat, blood pressure and blood sugar, improving the immunity, resisting aging and the like. The primary component of the dendrobium candidum flowers is volatile oil and has the functions of clearing heat and engendering liquid, nourishing yin and dispelling melancholy and reducing blood pressure, and is an excellent product for preserving life in summer. The application aims to provide the dendrobium candidum flower tea and researches a related preparation process so as to make full of leaf and flower resources of non-medicinal parts of dendrobium candidum. The obtained dendrobium candidum flowers are in tea leaf sheet shape, obvious in original shape, and light green in color and luster. The middle parts of the leaves have light yellow spots and are neat and well spaced and good in cleanliness; the dendrobium candidum flower tea is light green and bright in liquor color, tender and aromatic in fragrance, pure and lofty and lasting in scent; and the dendrobium candidum flower tea is mellow and sweet and fresh in taste, uniform in infused leaf and light green.

The invention discloses a high quality and yield culture technology of curcuma, which comprises the following steps: land selection and preparation, seed curcuma preparation, sowing, field management, harvesting and prevention and cure of plant diseases and insect pests. The technology of the invention is characterized in that: the loosening, fertile and sandy loamy soil with deep soil layers in which curcuma is not planted within one year is chosen for planting; prior to sowing, fossas are dug as per the depth of 0.08-0.12m, the suitable time for sowing is from June 20 to June 30, the planting density is 0.33-0.38m of row spacing, and the number of plants is 4600-6100 per mu; prior to sowing, the parent curcumas without plant diseases and insect pests are selected, curcuma is cut into small sections with 2-3 tubers, 4-6 sections are planted in each fossa, and the hurt and funked curcuma can not be taken as parent curcuma; during sowing, fossias are dug in field, and sowing is carried out according to the planting spacing of 0.33-0.38m. The bottom fertilizer is applied in the space between the parent curcumas, and covering soil is carried out. The technology can improve the yield of the medicinal materials of the produced curcumas and radix curcume longae by 15%-20%, increase the content of curcuminoids, the content of curcuma dione and the content of naphtha by 15%-20%, 17%-22% and 15%-18% respectively, and increase the economic benefit by 15%-20%.

The invention discloses a preparation method of black tea. The preparation method comprises the following steps of picking fresh tea leaves with single bugs, or with one bud and one leaf, and spreading the picked fresh tea leaves in a withering tank for withering; performing rocking for 2-3 times, and rolling the tea leaves after rocking for 30-90 min; performing fermentation, wherein the fermentation process is divided into 2-3 steps; performing fermenting for the first time: placing tea leaves rolled in the step 3 in a screen mesh fermentation tank, and performing fermentation under the condition that the temperature is 28-35 DEG C and the humidity is greater than or equal to 92%; keeping the fermentation time for 4-7 hours; after fermentation, taking out the tea leaves, and performing drying for the first time under the condition of 25-32 DEG C; taking out the tea leaves, performing fermentation for the second time, performing covering with a humid pure cotton yarn to form two layers, and performing fermentation under the condition that the temperature is 25-36 DEG C and the humidity is greater than or equal to 95% for 3-7 hours; after fermentation for the second time, performing direct drying or enabling moisture to dissipate for the second time, and performing fermentation for the third time; and finally, taking out the tea leaves, and putting the taken tea leaves on the screen mesh tank for drying, so that the finished products of the black tea of which the water ratio is 4-7% can be obtained. According to the preparation method of the black tea, a fermentation technology is adopted for three times, so that the black tea is delicately-fragrant, mellow and good in quality.

The invention discloses a preparation method of dried entire citrus peel. The preparation method comprises the following steps of 1, spray blanching; 2, soaking with a compound citrus enzyme; 3, nakeddrying in the daytime and covering in the night; 4, first-time storage; 5, total covering and drying with sunlight; 6, airing; 7, second-time storage for sales. The preparation method turns the entire waste citrus into valuable things, citrus peel, citrus piths and citrus seeds are comprehensively utilized, the entire citrus form is kept, the processing cost is reduced, moreover, the storage timeis shortened, the using range is expanded, the nutritional ingredients and the eating effects of the dried citrus peel are greatly enriched, the quality of the dried citrus peel is improved, and theaging effect and the yield are improved. The surface skin of the dried citrus peel is brown red and dark brown red, the surface skin seems to have a layer of shiny gloss, the flavor is thicker, and the quality of the dried entire citrus peel is similar to the quality of the dried citrus peel which is stored for three years or above.

The invention discloses a pharmaceutical composition for treating mitten crab bacteriosis, which comprises the following traditional Chinese medicines in parts by weight: 10-30 parts of epimedium, 15-30 parts of humifuse euphorbia herb, 5-15 parts of Eucalyptus robusta, 10-25 parts of herba houttuyniae, 2-10 parts of Hinoki leaf and 5-20 parts of onion. The invention also discloses a preparation method of the pharmaceutical composition. The epimedium, humifuse euphorbia herb, herba houttuyniae and the like in the pharmaceutical composition have the antimicrobial and bacteriostatic effects; and when the epimedium, humifuse euphorbia herb, herba houttuyniae and the like are used as the effective components, the pharmaceutical composition can well prevent and treat mitten crab bacteriosis, and the effective rate is up to 99%.In the preparation method, the epimedium is extracted by a supercritical CO2 extraction process, so that the contents of the effective components (icariine and naphtha) in the epimedium are higher. The preparation method is simple and easy to implement and suitable for large-scale production.

The invention provides a dried orange peel tea product baking room wall body, a preparation method of a dried orange peel tea product drying room wall body and a baking method of a dried orange peel tea product. The dried orange peel tea product baking room wall body is prepared from the following ingredients in parts by mass: 50 to 79 parts of soil, 1 to 30 parts of dried orange peel and 20 to 49 parts of water and/or dried orange peel water. The method for baking dried orange peels by a baking room manufactured by the baking room wall body comprises the following step that dried orange peels to be baked are placed in a kiln manufactured by the dried orange peel tea product baking room wall body and are baked under the condition of 50 to 105 DEG C to obtain a dried orange peel tea product. The raw materials of the dried orange peel tea product baking room wall body are simple; when the dried orange peel tea product baking room wall body is used for baking the dried orange peel tea product, the internal substances (volatile oil and the like) of the dried orange peel tea product are rich; the mouthfeel, the fragrance and the quality of the dried orange peel tea product can be better; the fragrance is intense; in addition, the preparation method of the dried orange peel tea product baking room wall body is simple; the operation is convenient.

The invention belongs to the technical field of cultivation of traditional Chinese medicinal materials and particularly relates to a planting method of Angelica pubescens, comprising the steps of conditioning soil, pretreating seeds, sowing the seeds, managing a field after seedling emergence, and harvesting. The planting method of Angelica pubescens has the advantages that seed germination rate is high, occurrence of disease damage is low, the yield is high, the quality is good, the volatile oil content is evidently higher than that of commercial Angelica pubescens particularly, labor cost islow, and the planting method is good in technical acceptability and suitable for large-area popularization for planting.

The invention discloses a method for preparing a seasoning bag for processing Szechuan style pot-stewed products. The seasoning bag is composed of independently packaged soup base bag, spice bag and zanthoxylum oil bag. The method is characterized in that black-bone chicken soup is used as soup stock and matches with ginseng and Chinese angelica for preparing the seasoning of the pot-stewed products, and the seasoning has the effects of reinforcing the spleen to benefit the lung, promoting the production of the body fluid, quenching thirst, soothing the nerves, sedating the mind, nourishing qi, producing blood and the like; the medicinal odor of the ginseng can be well removed by collocating cooking wine and sugarcane, thereby improving the mouthfeel of the pot-stewed products; the zanthoxylum oil, dried chilis, tartary buckwheat, fennel, dried orange peel and other spices are collocated, thereby endowing the pot-stewed products with a spicy and fragrant taste; and the seasoning has unique flavor and local characteristics and the seasoning bag is convenient to use.

The invention discloses a making method of a seasoning formula of a Sichuan-flavored marinated product. The making method comprises the following steps of boiling black chicken soup and preparing zanthoxylum oil; mixing radix angelicae with fennel seeds, dried orange peel, bay leaves, rhizoma chiuanxiong, amomi fructus kernels, star aniseeds, amomum cardamomnm, galanga, fructus tsaoko, coriander seeds, haws and cloves in proportion to obtain a mixture, and drying the mixture in a filter bag to obtain dried spice; taking an appropriate amount of the black chicken soup, adding baked spice and anappropriate amount of the cooking wine, and performing boiling; then adding an appropriate amount of crystal sugar, salt and zanthoxylum oil, and performing boiling to obtain a seasoning soup base; and baking the seasoning soup base, to make the seasoning for the marinated products. The black chicken soup is used as thin soup, and through coordination of ginseng, colla corii asini, Chinese wolfberry fruits and cinnamon, the seasoning for marinated products is made. The Sichuan-flavored marinated product has the efficacy of reinforcing the spleen, nourishing the lung, promoting salivation, quenching thirst, soothing the nerves, supplementing qi, promoting blood production and the like; and through collocation of spice of zanthoxylum oil, dry red peppers, fennel seeds, dried orange peel andthe like, the marinated products have spicy and fragrant taste, and have unique flavor and local features. The ginseng medicine flavor can be well removed.

The invention discloses a method for a processing soup base for a Sichuan-flavored marinated product. The method comprises the following steps of boiling black chicken soup and preparing zanthoxylum oil in parts by weight, mixing spice of angelica dahurica, fennel seeds, dry red peppers, dried orange peel, bay leaves, rhizoma chiuanxiong and the like, and then performing baking to obtain baked spice; adding the baked spice to the black chicken soup, then adding cooking wine and sugarcane and performing decoction; and sequentially adding crystal sugar, salt and the zanthoxylum oil and performing decoction to obtain the processing soup blend. The black chicken soup is used as a thin soup, and through cooperation of ginseng and radix angelica sinensis, seasoning for the marinated product is made. The marinated product has the efficacy of reinforcing the spleen, nourishing the lung, promoting production of body fluid to quench thirst, soothing the nerves, settling the emotions, supplementing qi, promoting blood and the like; through cooperation of the cooking wine and the sugar, the drug flavor of the ginseng can be well removed, and the mouth feel of the marinated product can be improved; and through collocation of the spice of the zanthoxylum oil, the dry red peppers, the tartarian buckwheat, the fennel seeds, the dried orange peel and the like, the marinated product can have spicy and fragrant taste and has unique flavor and local features.

The invention discloses a method for extracting spice oleoresin under assistance of compound enzyme: crushing dried spices to 40 meshes, adding distilled water into spice powder according to a material-liquid ratio of 1: (5-10) (w:v), adding a compound enzyme accounting for 1-3% of the mass of the spice powder, carrying out enzymolysis for 0.5-1.5 h to obtain spice enzymatic hydrolysate, carrying out supercritical CO2 extraction on the enzymatic hydrolysate, and collecting the product from a separation kettle. The spice oleoresin prepared by the preparation method disclosed by the invention is subjected to enzymolysis by adopting the compound enzyme with a specific proportion and formula, so that the enzymolysis effect is effectively improved, and meanwhile, the dissolving capacity of later supercritical CO2 extraction is improved, and the extraction rate of the spice oleoresin is improved. In addition, the whole process is in a low-temperature environment, and the loss of nutrient substances is small.

The invention discloses a slow-resilience polyurethane foamed pillow containing plant flower and grass powder, and a preparation method thereof. The process of a traditional slow-resilience polyurethane foamed pillow is improved, natural plant flower and grass powder is adopted as a filler to replace a traditional mineral filler, and natural plant pigment and the smell of the flower and grass powder are utilized to color and endow foam bodies with fragrance, so various problems caused by traditional filler, color paste and essence are solved, meanwhile, the foam body is endowed with a certain nursing and health care effect, the density of a traditional slow-rebound polyurethane foam pillow is reduced, the possibility that a water body is polluted by using the traditional color paste is avoided, the fragrance retention time of the foam body is prolonged, and the possibility that the color paste and the essence stimulate the skin is avoided.

The invention discloses a formula of a Sichuan style processing soup base for marinated meat products. The formula comprises the following components in parts by weight: 450-500 parts of black chickensoup, 20-25 parts of cooking wine, 40-50 parts of crystal sugar, 10-20 parts of salt, 40-45 parts of radix angelicae, 15-20 parts of fennel seeds, 10-15 parts of zanthoxylum oil, 5-10 parts of dry red peppers, 8-12 parts of rice wine, 5-10 parts of ginseng, 5-10 parts of dried orange peel, 5-10 parts of bay leaves, 7-8 parts of rhizoma chiuanxiong, 5-6 parts of amomi fructus kernels, 5-8 parts ofstar aniseeds, 2-4 parts of amomum cardamomnm, 2-4 parts of galanga, 2-4 parts of fructus tsaoko, 1-2 parts of coriander seeds, 1-2 parts of haws, and 1-2 parts of cloves. The Sichuan style processing soup base has the efficacy of reinforcing the spleen, nourishing the lung, promoting salivation, quenching thirst, soothing the nerves, stabilizing the mind, supplementing qi, promoting blood production and the like; through collocation of cooking wine and rice wine, the ginseng medicine taste can be removed, and the mouth feel of marinated products can be improved. The spice of zanthoxylum oil,the dry red peppers, the fennel seeds, the dried orange peel and the like are adopted and collocated, so that the marinated products have spicy and fragrant taste, and have unique flavor and local features.

The invention discloses a planting method of fructus aurantii with a high content of effective components. The invention provides the planting method which can enable fructus aurantii to have a high content of volatile oil and rapidly enter a full-production period. According to the fructus aurantii planting method, only a soybean sauce residue fertilizer is applied additionally on the basis of conventional planting and fertilizing methods. The soybean sauce residue fertilizer is prepared by compound fermentation of soybean sauce residues, quercetin and stachyose by candida utilis and eurotiumcristatum, a lot of new bioactive substances are generated, and growth of citrus aurantium and accumulation of biomass can be accelerated, so that the fructus aurantii can enter the full-production period in advance by at least one year, and economic benefits are improved. In addition, according to the fructus aurantii entering the full-production period in advance, the effective components suchas the volatile oil and the like are not reduced but increased, and quality of medicinal materials is improved synchronously.

The invention relates to the technical field of indoor disinfection and sterilization, and discloses a smoked moxa stick and a preparation method and application thereof. The method comprises the following steps: (1) crushing air-dried folium artemisiae argyi; (2) selecting the moxa powder from which moxa is removed in a screening manner; and (3) wrapping and forming the moxa powder. The smoked moxa stick prepared by taking the moxa powder as the raw material is high in volatile oil content, high in smoke yield, stronger in smell and better in disinfection and sterilization effect, and is suitable for indoor smoked disinfection and sterilization in various places.