41results about How to "Improve greasy feeling" patented technology

The invention relates to a desiccated coconut and a sapodilla kernel processing method. A desiccated coconut and sapodilla kernel is prepared from the raw materials of sapodilla kernels, desiccated coconuts, mirabalan powder, malt syrup, white granulated sugar, a nutrient additive, table salt and palm oil through the steps of portioning, removing astringent taste, washing, coating sugar, frying, stirring, cooling and packaging. The desiccated coconut and sapodilla kernel made by the method has natural and pure fragrance and crispy taste, the product has proper greasy sense and high nutritive value and is suitable for all people, and the production equipment is mature, can realize massive production and has wide market prospects.

The present invention relates to a pure cotton garment washing, dyeing and finishing process. Said process successively includes the following steps: preparing cotton yarn, weaving, placing pure cotton garment into garment dyeing machine, preparing scouring and bleaching solution according to technological formula, scouring and bleaching to predefined time, washing, neutralization, washing; using cationic modifying agent whose dose is 1-3% of garment weight to make cotton fiber undergo the process of cationic modification treatment to predefined time; thermostatical dyeing to predefined time, washing, soaping, washing; using cellulose whose dose is 2% of garment weight to make enzymatic washing (polishing treatment) to predefined time, under the alkaline condition stopping enzymatic active action; dewatering, drying and finalizing the design.

The invention discloses acanthopanax root stewed meat and a preparation method thereof. With livestock and poultry meat or livestock and poultry viscera or livestock and poultry adnexa serving as the raw material, and five-spice seasoning, acanthopanax roots and table salt serving as auxiliary materials, the acanthopanax root stewed meat is prepared from, by weight, 80-100 parts of livestock and poultry meat, 1-2.5 parts of table salt, 2-5 parts of acanthopanax roots and 10-20 parts of five-spice seasoning; the five-spice seasoning is prepared from anise, cassia bark, ginger, fennel, Chinese prickly ash and chilies in the weight ratio of (1-3):(1-3):(2-4):(1-3):(2-4):(2-4), and the livestock and poultry adnexa includes livestock and poultry heads, necks, wings and feet; new-taste sauce stewed meat series products which have different flavors and are convenient to carry and eat are made. The acanthopanax root stewed meat can maintain health, balance diet and relieve greasiness and has a new taste.

The invention provides a grease composition for frying; the grease composition contains a fully hydrogenated palm oil intermediate fraction. The invention also relates to a preparation method of the grease composition for frying and a method of improving the frying performance of frying oil; the methods include the step of mixing the fully hydrogenated palm oil intermediate fraction and the frying oil. The invention also includes a use of the fully hydrogenated palm oil intermediate fraction in preparation of the grease composition for frying or improvement of the frying performance of the frying oil. The grease composition for frying does not have a health problem of trans-fatty acids, the frying stability is markedly improved, the oil absorption rate of fried products is significantly reduced, and color, luster, brittleness, flavor and greasy feeling are all improved.

The invention discloses a light, thin and skin-fitting efficient sunscreen CC (color control) cream composition, comprising aluminum starch octenylsuccinate and caprylyl dimethicone ethoxy glucoside; the aluminum starch octenylsuccinate can absorb redundant sebum of skin, control shinning and enables the skin to be matted, and can also improve the greasy feeling in using efficient sunscreen cream; the caprylyl dimethicone ethoxy glucoside enables the cream to be soft, cool, and agreeably smooth, and enables the cream to be excellent in spreadability; the two components are added in a cosmetic product at a suitable ratio, and the cosmetic product is light, thin, skin-fitting, non-greasy, and easy to apply with rare accumulation of powder even when it contains much organic sunscreen and inorganic ultraviolet blocking agent.

The present invention discloses a processing technology of butter honey nuts. The processing technology specifically consists of the following steps: (1) wrapping liquid preparing; (2) pre-powder and post-powder preparing; (3) spraying and coating; (4) oil-frying and residue removing; (5) oil blowing; (6) cooling and beating; (7) butter spraying; and (8) nut finished product wrapping. The processing technology enriches the fragrant and sweet mouthfeel of the coated butter honey, effectively improves the uniformity of the powder wrapping, improves the texture tightness of the coating, and effectively prevents the falling of the coating, so that the product appearances, physicochemical indicators and other various performance indicators of the butter honey nuts are more stable. The processing technology effectively prevents the losses of the nuts, honey, butter and other nutrients, the low-temperature oil-frying reduces the destruction of the product nutrients, and the processing technology improves the nutritional values of the products, enables the coating to be translucent in appearances and uniform in color and luster, reduces the defective percentage to be 20-30%, improves the yields, and can well separate the adhesive materials. The oil blowing technology is conducive to the rapid drying of the surfaces of the butter honey nuts and prolongs the shelf life of the products.

The invention discloses a production process of honey nuts, which particularly includes the steps of: 1) preparing a coating liquid; 2) preparing a pre-powder and a post-powder; 3) spraying coating nuts with a coating layer; 4) oil-frying the nuts; 5) blowing away the oil on the nuts; and 6) preparing the honey nuts. In the invention, honey in the coating layer has a sweet taste and a layer sense of taste. The coating is effectively improved in uniformity and is increased in compactness, thus effectively preventing the coating layer from falling off. The coating layer has high insulation property. The honey nuts are more stable in product appearance and various physical and chemical indices. The process significantly increases the shelf life of the product, wherein the damage on nutrients in the product is reduced and nutritional value of the product is increased by means of low-temperature oil frying. The coating layer has a transparent appearance and homogeneous color. The process reduces the defective rate by 20-30% and increases the yield, solves a problem of adhesion after the product is produced and can separate adhered nuts well. The oil blowing-away process herein helps the surfaces of the honey nuts to dry quickly, thus furthermore prolonging the shelf life.

The invention discloses a sauced hyacinth bean duck necks recipe and a production method thereof. The sauced hyacinth bean duck necks comprise the following raw materials: duck necks, a five-spice flavoring, hyacinth beans, plant oil, salt, soy sauce, edible vinegar, beer and white granulated sugar. The preparation method comprises the following steps: 1) preparing brine, 2) pre-treating the duck necks, 3) pre-treating hyacinth beans, 4) soaking the materials in the brine, 5) braising the duck necks, and 6) obtaining the finished product. According to the method, the duck necks and the hyacinth beans are combined, abundant nutrient composition is provided, the sauced hyacinth bean duck necks have function of replenishing qi to invigorate the spleen, has short production period, and is capable of increasing meal fiber, improving greasy mouthfeel, and endowing new taste. The produced sauced hyacinth bean duck necks can be prepared to instant food which has advantages of different local flavors as well as convenient carrying and eating. The produced sauced hyacinth bean duck necks do not contain an antiseptic and have long shelf life, and can satisfy health requirement for people.

The invention provides a making method for reducing the content of acrylamide in baked food. The method comprises the steps that green food to be baked is made according to a conventional method, the green food is put in microwave of which the frequency ranges from 915 MHz to 2450 MHz, curing is conducted for 60-150 s, the cured food is put into an oven for coloring at the temperature ranging from 190 DEG C to 210 DEG C for 2-3 min, the food is taken out for cooling, and a product is obtained; furthermore, when the green food to be baked is made according to the conventional method, antioxidants such as green tea powder and / or L-cysteine can be added. According to the making method for reducing the content of the acrylamide in the baked food, microwave heating replaces traditional high temperature curing, the temperature is low, and the time is short, so that the creation quantity of the acrylamide in the product is small, destruction of nutrient content is less, and the quality safety of the product is obviously improved.

A softener composition improves the feeling of clothes and can impart high softening effect to clothes irrespective of the state of rinsing water and comprises (a) a compound represented by the formula (1) or (2), (b) a compound represented by the formula (3) or (4) and (c) a specific anionic surfactant, wherein the mole ratio between the component (a), the component (b) and the component (c) satisfies the following relationship: [(a)+(b)] / (c)=9 / 1 to 4 / 6: wherein R1 and R5 respectively represent a C13-36 alkyl group or the like, R10, R12, R15 and R17 respectively represent a C8-36 alkyl group or the like, R2, R6, R11, R13, R16 and R18 respectively represent a C1-6 alkylene group, R3, R4, R7, R8, R9, R14, R19 and R20 respectively represent a C1-3 alkyl group or the like, A, B, D, E, F and G respectively represent —COO—, —CONH— or the like, a to f respectively denote 0 or 1 and Y− and Z− respectively represent an anionic group.

The present invention discloses a coffee duck meat and a preparation method thereof, which belong to the food technical field. The coffee duck meat is prepared by using duck meat as raw material, and using five spice seasoning, coffee, vegetable oil and salt as auxiliary materials. The coffee duck meat is composed of the materials in parts by weight: 90-110 parts of duck meat, 1-2 parts of five spice seasoning, 30-40 parts of coffee, 10-20 parts of vegetable oil and 2-4 parts of salt. The coffee duck meat is prepared by the following steps: cleaning, washing, pickling, marinating, boiling, deboning, dicing, braising, cooling, packaging and sterilizing. The preparation method braises duck meat and coffee into the coffee duck meat to enable simultaneous eating of wheat and duck, so that dietary fiber is increased, greasy feel is relieved, and a new flavor is given to duck meat. The coffee duck meat is vacuum-packed, so that the prepared sauced and marinated duck meat food is convenient to carry and eat.

The invention discloses oil-in-water type menthol ointment and a preparation method thereof. The oil-in-water type menthol ointment comprises glycerol, camphor, menthol, eucalyptus globulus leaf oil, a liquorice extract, vitamin E, allantoin, citronella oil and the like. The oil-in-water type menthol ointment has the effects of cooling and refreshing, diminishing inflammation, relieving itching and repelling mosquitoes, and has the advantages of being high in stability, low in irritation and small in oily feeling.

The invention discloses eucommia ulmoides and lily duck meat and a preparation method thereof, and belongs to the technical field of food. The eucommia ulmoides and lily duck meat is prepared from the following components in parts by weight: 90-110 parts of duck meat serving as a raw material and 1-2 parts of five-spice seasoning, 2-3 parts of eucommia ulmoides, 8-10 parts of lilies, 10-20 parts of plant oil and 2-4 parts of salt which serve as auxiliary materials. The preparation method comprises the steps of cleaning, pickling, braising, bone removal, granulation, stewing, cooling, packaging and sterilization. According to the preparation method, the duck meat, eucommia ulmoides and the lilies are prepared into the eucommia ulmoides and lily duck meat; people eat the medicines and the duck meat together, so that dietary fibers are increased, the oily feel is alleviated, and the duck meat has a new taste; due to vacuum packaging, the new-taste sauce duck meat food which is convenient to carry and eat is prepared.

The invention belongs to the field of food, and particularly relates to a low-sugar chestnut layer cake with cinnamon oil and a making method thereof. The low-sugar chestnut layer cake with the cinnamon oil is prepared from raw materials including, by weight, 0.8-2 parts of the cinnamon oil, 15-20 parts of camellia oil, 100-120 parts of flour, 50-65 parts of shelled eggs, 30-40 parts of milk, 12-20 parts of maltitol, 0.5-1 part of baking powder, 20-25 parts of red beans, 150-350 parts of purified water, 1-2 parts of salt, 50-80 parts of chestnuts, 10-15 parts of pear, 5-10 parts of papayas, 8-12 parts of wormwood and 5-7 parts of dandelions. The cinnamon oil is added in the making process of the low-sugar chestnut layer cake with the cinnamon oil and has a very strong inhibition effect on common bacteria and molds, and the made and obtained layer cake is good in anti-mold and anti-septic effect and can be preserved for a long time. The source of the raw materials of the layer cake is wide, the making process is simple, and the made layer cake is rich in nutrition and low in sugar content and tastes good.

The invention belongs to the technical field of food processing, and relates to a processing method of bubble nuts. The method disclosed by the invention comprises the following steps: putting nuts into syrup, and uniformly stirring to obtain the nuts wrapped with the syrup; the nuts wrapped with the syrup are placed in bubble powder to be evenly stirred, and the nuts wrapped with the bubble powder are obtained; and pre-baking the nut wrapped with the bubble powder at a low temperature, and then baking at a high temperature to obtain the bubble nut. In order to solve the technical problems that in the prior art, a bubble nut product is non-uniform in powder coating, the bubble feeling of the bubble nut product is insufficient, the heavy greasy feeling of the nut cannot be improved, and the bubble loss is serious in the processing process, the processing method of the bubble nut provided by the scheme delays the reaction of bubble powder in the processing process by adopting a low-temperature slow drying and high-temperature short drying mode; the phenomenon that the surfaces of nuts bubble due to bubble reaction is improved, and then a novel nut snack product which is attractive in appearance and strong in bubble feeling after being eaten is obtained.

The invention discloses a golden fragrant nut and a preparation method thereof. The preparation method specifically comprises the following steps: (1) performing baking; (2) performing cooling; (3) preparing a coating liquid; (4) preparing a pre-powder; (5) performing coating; (6) performing wrapping with the powder; (5) performing baking; (6) performing cooling; (7) performing scattering; (8) performing vibrating to remove slag; and (9) preparing a golden fragrant nut finished product. According to the golden fragrant nut, the fragrance of a nut raw material is further stimulated, the productis endowed with natural smoking flavor and crispy taste, the smoking flavor and a marinating flavor are naturally fused to form unique golden-fragrant flavor, and the content range of the series of products is expanded. According to the invention, the appearance of the nut coating layer is transparent and bright and uniform in color, the defective rate is reduced by 25-35%, meanwhile, the half-grain rate of the product is reduced by 20%, the yield is increased, the problem of adhesion of the product after being taken out of an oven is solved, the adhered materials can be well separated, a quick cooling process is beneficial to quick drying of the surface of the golden fragrant nut, and the shelf life of the product is prolonged.

The invention discloses a black highland barley lipid-lowering black sesame powder and a preparation method thereof; the black highland barley lipid-lowering black sesame powder is prepared from, by weight, 600-650 parts of black sesame, 300-350 parts of highland barley, 30-35 parts of rose tea, 13-15 parts of glycyrrhiza polysaccharide, 20-23 parts of mint, 50-55 parts of peanut skin, 25-30 parts of fructus perillae, 6-7 parts of mirabilitum praeparatum, 30-35 parts of coconut milk powder, and 25-30 parts of stevia rebaudiana. The black highland barley lipid-lowering black sesame powder is rich in nutrition, thick in taste, easy to brew and dissolve, fine in organization, fragrant and litter in small, thick and layered in flavor, and has health-care function.

The present invention discloses a continuous oil removing device for fried food. The continuous oil removing device includes a feed chute, a kick-out device arranged in the feed chute and connected with a low-speed motor, a separating case arranged under the feed chute, a helical net cage arranged in the separating case, including an upper end port and a lower end port, and connected with a fast-speed motor, an oil outlet arranged at the bottom of the separating case, an oil barrel arranged under the oil outlet and a filtration network arranged in the oil barrel. The continuous oil removing device for fried food has a simple structure and a low cost, and can continuously work without interruptions, greatly improve production efficiency, save a lot of oil and labor, reduce costs, and improve the greasy taste of food.

The present invention discloses a processing method of wheat flavored beef grains. The processed beef grains by the method are rich in wheat flavor, maintain flavor and nutrients of beef, and are moderate in softness, hardness and chewiness.

The invention discloses acanthopanax root fire-roasted meat and a preparation method thereof. With livestock and poultry meat or livestock and poultry viscera serving as the raw material, and five-spice rice flour, acanthopanax roots and table salt serving as auxiliary materials, the acanthopanax root fire-roasted meat is prepared from, by weight, 80-100 parts of livestock and poultry meat, 1-2.5 parts of table salt, 2-5 parts of acanthopanax roots and 10-20 parts of five-spice rice flour; the five-spice rice flour is prepared from rice, table salt, anise, Chinese prickly ash, cassia bark and chili powder in the weight ratio of 70:5:4:4:4:4; new-taste medicated food conditioning meat series products with different flavors are made. The acanthopanax root fire-roasted meat can maintain health, balance diet and relieve greasiness and has a new taste.

The invention discloses a rutin sunscreen cream with high ultraviolet absorption rate and a preparation method of the rutin sunscreen cream. The rutin sunscreen cream comprises a mixed absorbent, ethanol, glycerol, propylene glycol, 10-15 parts of aloe juice, glycerol polyacrylate, a preservative, essence, a polyether modified organosilicon nonionic surfactant, menthyl salicylate and deionized water. The mixed absorbent can absorb ultraviolet rays of UVA and UVB wavebands at the same time, and has better light stability. The polyether modified organic silicon nonionic surfactant can prevent water in the rutin sunscreen cream from being directly taken away to destroy the sunscreen performance when absorbing ultraviolet rays, or prevent water in the skin from being directly taken away, so that a rutin sunscreen cream system is indirectly stabilized. The added menthyl salicylate has a cool feeling in use, so that the greasy feeling of the rutin sunscreen cream after the mixed absorbent isadded is improved. By improving the rutin sunscreen cream, the ultraviolet absorption capacity of the sunscreen cream is enhanced, and meanwhile the greasy feeling brought by oil-soluble substances is improved.

The invention discloses aloe duck gizzards, and a preparing method thereof, and belongs to the technical field of food. The aloe duck gizzards are prepared from duck gizzards as a raw material and spicy sauce, aloes, plant oil and salt as auxiliary materials. The aloe duck gizzards comprise the following raw material in parts by weight: 5 parts to 6 parts of the duck gizzards, 0.1 part to 0.3 part of the spicy sauce, 1 part to 3 parts of the aloes, 0.5 part to 0.6 part of the plant oil and 0.1 part to 0.2 part of the salt. The aloe duck gizzards are prepared through the steps of cleaning, curing, spiced stewing, sized dicing, stewing, cooling, packaging and sterilizing. According to the preparing method, the duck gizzards and the aloes are stewed to form the aloe duck gizzards, wheat and the duck gizzards can be eaten at the same time, dietary fibers are increased, the oily feeling is improved, the new flavor is added, the vacuum packaging is achieved, and a new-flavor soy sauce stewed duck gizzard food which is convenient to carry and eat is prepared.

The invention discloses a honeysuckle flower honey / black sesame seed powder and a preparation method thereof. The powder is prepared from the following components in parts by weight: 600-650 parts of black sesame seed, 150-180 parts of honeysuckle flower honey, 20-23 parts of donkey-hide gelatin, 15-18 parts of red date polysaccharide, 23-25 parts of aloe gel, 3-3.5 parts of squid ink melanin, 30-35 parts of mulberry leaf powder, 50-60 parts of Chinese yam powder and 6-7 parts of lemon oil. The honeysuckle flower honey / black sesame seed powder has rich nutrient, mellow taste, agreeable sweetness and fine texture, can be easily digested and absorbed, and has the health care effects of beautifying the face, strengthening the stomach, enhancing the immunity and the like.

The invention discloses lemon-flavoured low-fat cream. The lemon-flavoured low-fat cream is prepared from the following raw materials in parts by weight: 16-20 parts of single cream, 7-10 parts of lowDE (Dextrose equivalent) value starch, 3-5 parts of modified pea protein, 0.6-0.8 part of a lemon-flavoured additive, 0.3-0.5 part of guar gum, 0.1-0.2 part of catechin, 0.5-0.7 part of soybean globulin basic polypeptide, 10-12 parts of honey, 35-45 parts of de-ionized water and 0.3-0.5 part of sodium chloride. The invention further discloses a preparation method of the lemon-flavoured low-fat cream. According to the lemon-flavoured low-fat cream and the preparation method thereof, the single cream isolated from fresh milk is taken as a cream base material; the low DE value starch and the modified pea protein are adopted to replace part of fat; the catechin, the soybean globulin basic polypeptide and the sodium chloride are added appropriately for performing antioxidative and bacteriostatic treatment on the cream; the obtained cream is low in fat content, high in protein content, and low in calorie; in addition, a foam structure is more uniform and stable; the cream is relatively goodin delicate sense and glossiness, good in mouthfeel and high in quality.

The invention discloses flavored squeezed vegetable oil and a preparation method thereof, in which treatment is carried out by using novel oil squeezing equipment. The novel oil squeezing equipment comprises a cleaning device, a drying device, a crushing device, a baking and frying device, a squeezing device, a first oil conveying mechanism, a second oil conveying mechanism, a third oil conveyingmechanism, a fourth oil conveying mechanism and an oil mixing device. The flavored squeezed vegetable oil is prepared from the following raw materials in parts by weight: 30-100 parts of rapeseeds, 0-30 parts of peanuts, 10-30 parts of sunflower seeds, 1-20 parts of flaxseeds, 0-20 parts of perilla seeds, 0-2 parts of orange peel, 0-2 parts of pericarp of Fragrant Citrus, 0-5 parts of dried orangepeel, 0-4 parts of shaddock peel, 0-10 parts of tomatoes (dried) and 0-10 parts of carrots (dried). The ratio of saturated fat to monounsaturated fat to polyunsaturated fat in the prepared finished product oil is shown in the specification.

The invention belongs to the technical field of cosmetics, and discloses skin care oil capable of whitening the skin, fading spots and purifying and smoothing the skin and a preparation method. The skin care oil is prepared from, by mass, 25.1%-27.6% of macadimia nut seed oil, 19%-21% of sunflower seed oil, 16%-18% of dicaprylyl carbonate, 14%-16% of caprylic propyl heptyl ester, 9%-11% of ascorbyl tetraisopalmitate, 9%-11% of dicaprylyl ether, 0.4%-0.6% of rose flower oil, 0.3%-0.6% of hexyldecanol or bisabolol or N-palmitoyl hydroxyl praline spermaceti ester or stearic acid or oilseed rape sterols, 0.3%-0.5% of tocopheryl acetate, 0.1%-0.2% of ubiquinone, 0.5%-1.5% of white lotus flower extract and 0.5%-1% of amorphophallus virosus stem or root extract. The skin care oil can whiten the skin, fade the spots and deeply purity the skin and has the excellent refreshing skin feel.

The invention provides an insect repellent for wood products, the innovation of which is: the design is more reasonable, the cost of this product is low, and there will be no greasy feeling in the process of nursing furniture, even if the greasy feeling caused by improper use can be easily removed, it can be applied to For the maintenance of various wooden furniture, it increases the anti-corrosion, anti-drying and waterproof effects of the furniture. The process is simple and easy to operate, environmentally friendly and healthy.

The invention discloses wheat-flavor duck meat and a preparation method thereof and belongs to the technical field of foods. The wheat-flavor duck meat is prepared by taking duck meat as a raw material and taking five-spice condiments, wheat grains, plant oil and table salt as auxiliary materials. The wheat-flavor duck meat is prepared from the components in parts by weight: 90-110 parts of the duck meat, 1-2 parts of the five-spice condiments, 30-40 parts of the wheat grains, 10-20 parts of the plant oil and 2-4 parts of the table salt. The wheat-flavor duck meat is prepared by the steps of washing, pickling, marinating, removing bones, dicing, braising, cooling, packaging and sterilizing. The preparation method provided by the invention braises the duck meat and the wheat grains into the wheat-flavor duck meat, and wheat and the duck meat are eaten together so that the dietary fibers are increased, the greasy feeling is improved and a new flavor is given; the wheat-flavor duck meat is packaged in vacuum so as to produce a new-taste sauce marinated duck meat food which is convenient to carry and eat.