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137results about How to "Improve taste effect" patented technology
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Driving method for liquid crystal panel, display driving circuit and liquid crystal display device
InactiveCN102568430AUniform display brightnessImprove uniformityStatic indicating devicesNon-linear opticsCapacitanceLiquid-crystal display
The invention discloses a driving method for a liquid crystal panel, a display driving circuit and a liquid crystal display device. The driving method for the liquid crystal panel comprises the following steps: A, acquiring a coordinate position of a pixel to be displayed of a current frame of the liquid crystal panel and an ideal voltage value required by a gray level for corresponding displaying the pixel; and B, according to the coordinate position of the current pixel on the liquid crystal panel, determining an offset voltage for promoting the uniformity of the liquid crystal panel and then loading the offset voltage onto a corresponding data line. According to the invention, the difference of charging time in each region, which is generated due to charging caused by resistance-capacitance waveform delay variation (resistance-capacitance delay (RC delay)), of the liquid crystal panel is effectively improved; the display uniformity of the liquid crystal panel, particularly a large-scale liquid crystal panel, is promoted; and the taste performance of the liquid crystal panel is improved.
Owner:TCL CHINA STAR OPTOELECTRONICS TECH CO LTD
Chinese herbal medicine feed additive for weaned pig and preparation method thereof
InactiveCN103340302APromote digestion and absorptionEnhance metabolism and immunityAnimal feeding stuffNutrientDisease
The invention relates to a Chinese herbal medicine feed additive for a weaned pig and a preparation method thereof. The Chinese herbal medicine feed additive is prepared from a Chinese herbal medicine concentrated solution, medical stone powder, peony cake powder, and starch as an auxiliary material according to a weight ratio of 65: 5: 5: 30. Raw materials of the Chinese herbal medicine concentrated solution comprise bitter orange, imperata rhizome, bighead atractylodes rhizome, licorice, isatis root, dandelion, cordate houttuynia, honeysuckle flower, medicated leaven, haw, calcined oyster shell powder, medical stone powder and alum powder. The Chinese herbal medicine feed additive can improve weaned pig immunity, improve an intestine mucosa absorption function and relieve weaned pig stress syndrome, has the effect of preventing and treating diseases and supplying nutrients, and can promote weaned pig growth and development. The preparation method can prepare the Chinese herbal medicine feed additive particles by traditional Chinese medicine microgrinder-based crushing, steam heating tank-based extraction, continuous backflow extraction and spray drying, can realize extraction of effective nutrients and medicinal components of Chinese herbal medicines, and can remove Chinese herbal medicine wood fiber components having large volumes. The Chinese herbal medicine feed additive can be preserved easily and improves economic benefits of culture enterprises.
Owner:HENAN UNIV OF SCI & TECH
Okra juice drink and preparation method therefor
InactiveCN103637331AEnhance anti-cancer and anti-cancer abilityImprove the immunityNatural extract food ingredientsFood ingredient functionsGlycineVitamin C
The invention discloses an okra juice drink and a preparation method therefor. The drink comprises the following ingredients, by weight, 45 parts of okra original juice, 4 parts of white granulated sugar, 0.5 part of xylitol, 0.01 part of sucralose, 0.1 part of citric acid, 0.01 part of tartaric acid, 0.03 part of sodium citrate, 0.01 part of glycine, 0.03 part of taurine, 0.03 part of vitamin C, 50.28 parts of purified water for drinking and 0.08-0.1 part of essence. The drink has good taste, and is beneficial for absorption of nutrition and health care components in human body. The bioavailability of active ingredients is raised, and the drink is suitable for popularization and application.
Owner:HEBEI KUI FU KANG DRINKS
Method for improving tasty performance of instant rice noodles
The invention provides a method for improving the tasty performance of instant rice noodles, which comprises the following steps: grinding rice into pulp, adding complex enzyme containing 0.1-1.0 percent of Alpha-amylase with raw amylolysis activity and 0.1-1.0 percent of Beta-amylase under the normal temperature, and adding 0.1-1 percent of sodium bicarbonate into the complex enzyme. The invention also provides easily-tasty instant rice noodles, and the rice noodles processed by the steps are dried, cut off in fixed length, cut into strips, molded, dried and packaged. The instant rice noodles have easily-tasty porous structures, thereby satisfying mouthfeel and taste requirements of customers; and in addition, as biological enzyme preparation and the sodium bicarbonate that is innocuous to the human body are adopted as preparations, the invention is also accordant with the environmental requirements of current green food processing.
Owner:CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
Method for producing ginseng ginger red date drink medicinal granules
InactiveCN101502320AFull of nutritionHas a therapeutic effectFood preparationSucroseAdditive ingredient
The invention discloses a production method of a ginseng ginger red-date beverage granule with health care function. The production steps are: selecting 820-840 weight parts of fresh ginger, 28-34 weight parts of dried red-date, 3.5-4.5 weight parts of dried white ginseng and 480-520 weight parts of sugar; then separately slicing and steeping the fresh ginger, dried red-date, dried white ginseng, and filtering the steeping liquor to obtain nutrient liquor, mixing the various nutrient liquor with sugar according to a certain rate, uniformly stirring the mixture and distillating and drying the mixture to obtain fine powder mixture and finally packing the fine powder mixture to be used as finished products. The nutrient contents in the fresh ginger, white ginseng and dried red-date are extracted and mixed, thus the beverage has rich nutrient, good taste and visual sense, with acrid taste from the ginger and aroma from the red-date without antiseptic harmful to human. The beverage has features of long shelf life, convenient making method, convenient storage and carryover and a certain food therapy action.
Owner:王越
Fruity soft sweets and preparation method thereof
The invention relates to fruity soft sweets and a preparation method thereof, and belongs to the fields of foods and a processing technology thereof. The fruity soft sweets are prepared from the following components in parts by weight: 21-22 parts of white granulated sugar, 72-73 parts of glucose sirup, 1-2 parts of compounding type carrageenan, 0.5-1 part of citric acid, 0.2-0.4 part of sodium citrate, 2.9-3.2 parts of concentrated juice, 0.2-0.25 part of edible essence, 0.002-0.005 part of lemon yellow and 16.05-32.1 parts of water. The fruity soft sweets disclosed by the invention are rich in nutrition, good in taste, fragrant, sweet and smooth in mouth feel and not stuck to teeth; in addition, the prepared fruity soft sweets disclosed by the invention have favorable stability, and after the fruity soft sweets are stored for 9 months at a normal temperature, the water ratio of the fruity soft sweets is not changed basically.
Owner:福建省麦德好食品工业有限公司
Instant solid semen cassiae drink
The invention provides an instant solid semen cassiae drink. The instant solid semen cassiae drink comprises the following components in part by weight: 8-13 parts of semen cassiae extract, 30-60 parts of caster sugar and 15-40 parts of vegetable fat power and further comprises 3-8 parts of malt extract or comprises 10-20 parts of maltodextrin and 0.01-0.05 parts of milk flavor. According to the invention, the instant solid semen cassiae drink is convenient and fast to drink; the nutritional ingredients can be absorbed more easily; meanwhile, the taste effect of semen cassiae is improved, so that the instant solid semen cassiae drink has the peculiar fragrance of the semen cassiae, can meet the requirements of more consumers, and loved by the consumers.
Owner:葛宏天
Processing technology of spicy peanuts
InactiveCN106107841AReduce churnInhibition of growth and reproductionFood scienceResidual oilThermal water
The invention discloses a processing technology of spicy peanuts, which is characterized by particularly comprising the following steps: (1) soaking in hot water; (2) peeling; (3) picking of half-finished products; (4) preserving for flavoring; (5) airing; (6) frying; (7) oil draining; (8) seasoning; and (9) cooling and sorting. The processing technology of the spicy peanuts, disclosed by the invention, is simple in process and convenient to operate; the loss of nutrient substances is low; the frying process is carried out at relatively low temperature; the prepared peanuts have relatively long shelf life; the obtained finished products of the spicy peanuts have bright chromaticity, attractive color and unique taste, are spicy and crisp, have delicious taste and relatively high nutritional values, and are suitable for people of all ages; bright appearance of the products is ensured; the special frying process improves the brittleness of the products; a part of additional oil is supplemented to the peanuts after oil draining by the residual oil of seasonings; unique taste of the products is ensured; the surface dryness is moderate; and the seasoning process is slow, and the seasonings penetrate uniformly, so that the flavoring uniformity of the finished products of the peanuts is ensured.
Owner:QINGDAO BAOQUAN PEANUTS PRODS
Method for producing sauce packet for braised noodles containing mushroom
ActiveCN103948014ALong-lasting and mellow enhancementImprove securityFood ingredient as taste affecting agentFood preparationInstant noodlePre treatment
The invention discloses a method for producing a sauce packet for braised noodles containing mushroom. The method comprises the following steps: screening spice, and carrying out pre-treatment on the spice and the mushroom; dissociating unique flavors and effective components in advance. Natural reflection of sensual appeal and lasting and mellow taste are significantly improved by fully decomposing and fusing the unique flavors and the effective components in a stir-frying process. Segmented treatment of high-temperature sauting, low-temperature stewing and constant-temperature marinating is adopted in the stir-frying process, and the spices are sectionally added, so that characteristics of the spices at different temperatures are reflected, not only is the braised meat fragrance enhanced, but also the tasty property and the product stability are improved. In addition, according to the method, the preparation is simple, the safety is high, and industrial production can be achieved easily. The sauce packet prepared by the method is especially applicable to seasoning packets for instant noodles.
Owner:UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
Mixed vegetable juice drink, production method and production device
The invention discloses a mixed vegetable juice drink, a production method and a production device, and belongs to the technical field of food processing. The mixed vegetable juice drink comprises the components by weight percentage: 35 percent of cucumber juice, 20 percent of pumpkin juice, 10 percent of bitter melon juice, 0.5 percent of salt, 5 percent of white sugar, 0.15 percent of citric acid, 0.06 percent of sodium alginate, 0.08 percent of CMC-Na and the rest of water. The three kinds of vegetable juice are reasonable matched, so that the odor of the drink is obvious, and the drink has a delicious taste of melon and fruit. The taste of the drink tends to the taste of cucumbers and has the odor of pumpkins, the astringent refreshing taste of bitter melons and moderate sweet and sour taste. The match of the sodium alginate and the CMC-Na has a synergistic effect, does not have an obvious stratifying effect, can effectively prevent the mixed drink from generating a stratified precipitation phenomenon, and meanwhile stably keeps the color and the taste of the original drink.
Owner:QILU UNIV OF TECH
Lactobacillus fermented noodle and preparation method thereof
Owner:CHENGDU JINHUI TECH
Lactic acid bacteria fermented noodle and preparation method thereof
InactiveCN106722177AImprove taste effectRegulate stomachFood ingredient functionsNutritive valuesLactic acid bacterium
Belonging to the technical field of food processing, the invention discloses a lactic acid bacteria fermented noodle. The hollow noodle comprises the following raw materials: 60-85 parts of lactic acid bacteria fermented pea powder and mung bean powder and 2-7 parts of Dictyophora indusiata extracted liquid. The invention also discloses a preparation method of the hollow noodle. The method includes the steps of dough kneading, extrusion molding, freeze drying and packaging, etc. The hollow noodle provided by the invention has the advantages of rich nutritive value, good chewiness and excellent flavor, and is especially suitable for people suffering from high blood pressure, high blood fat, high cholesterol, coronary heart disease, atherosclerosis and obesity.
Owner:CHENGDU JINHUI TECH
Shiitake mushroom sauce, and preparation method thereof
InactiveCN107397204AExtended shelf lifeImprove taste effectFood ingredient as colourFood preservationFlavorMicroorganism
The invention discloses a shiitake mushroom sauce, and a preparation method thereof. According to the preparation method, shiitake mushroom is taken as a combination raw material, is subjected to pelletizing, and is subjected to mixing, canning, sterilizing, and cooling with other ingredients. The formula of the shiitake mushroom sauce is scientific and reasonable; the preparation method is simple; shiitake mushroom sauce flavor is improved; the optimal rehydration conditions and the reasonable composite crispness-keeping liquid ratio of the preparation method are capable of ensuring the excellent palatability of shiitake mushroom, and improving shiitake mushroom sauce mouthfeel; low temperature treatment of shiitake mushroom is capable of maintaining nutrients in shiitake mushroom stem such as proteins, amino acids, and trace elements, improving the toughness and chewiness of shiitake mushroom; and appropriate salt / sugar ratio is capable of inhibiting generation of microorganisms, and prolonging self life.
Owner:四川友联味业食品有限公司
Cranberry-containing frozen drink
The invention relates to a cranberry-containing frozen drink. Based on percentage by weight, the composition of raw materials of the frozen drink comprises: 12 to 15 percent of white granulated sugar, 26 to 30 percent of maltose syrup, 9 to 11 percent of coconut oil, 2 to 5 percent of milk powder, 1 to 8 percent of cranberry jam, 2 to 20 percent of cranberry granules, and the balance of water. The invention also relates to a method for preparing the frozen drink, which comprises the following steps: mixing white granulated sugar, maltose syrup, coconut oil, milk powder, cranberry jam and water according to the composition of the raw materials of the frozen drink in order to obtain material fluid; performing homogenization, sterilization, cooling, aging and freezing; adding the cranberry granules to the material liquid; and performing follow-up steps of mold filling, freezing and mold release. The frozen drink provided by the invention has health-care function, so consumers can enjoy certain food-therapy health-care effects, as well as the flavor and taste different from common frozen drinks while eating the frozen drink.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Lozenge flavoring agent and preparation method thereof
ActiveCN107875393AMeet entertainmentMeeting health needsConfectioneryInorganic non-active ingredientsMentholOrganic acid
The invention provides a lozenge flavoring agent and a preparation method thereof. The lozenge flavoring agent is prepared from the following raw materials in percentage by weight: 70-95% of an excipient, 0.1-10% of polyethylene glycol, 0.5-5% of carbonate, 0.5-5% of organic acid, 0.1-5% of a sweetening agent, 0.1-3% of essence and 0.05-1% of menthol, wherein the sum of the weight percentage of the various raw materials is 100%. The preparation method of the lozenge flavoring agent is simple and feasible and favorable for industrialized production. The lozenge flavoring agent provided by the invention particularly can be used for main drug components selected from raw materials with possible special taste or mouth feel so as to improve or shield special taste of main drugs in the lozenge,and particularly has an excellent flavoring effect on traditional Chinese medicine lozenges of which the main drug components are selected from raw materials of health foods with homology of medicineand food and new resource foods. Pleasure in the oral taking process is improved, and the uniform uptake and absorption of users on the main drug components can be promoted.
Owner:深圳市傲来大健康产业有限公司
Electronic cigarette and smoke cartridge type identification method
The invention discloses an electronic cigarette and a smoke cartridge type identification method. The electronic cigarette comprises a cigarette rod and a cigarette cartridge, the cigarette rod is connected with the cigarette cartridge through a connector, the cigarette cartridge comprises a heating circuit, the heating circuit is provided with a spiral electric heating wire for heating, the electric heating wire is connected with a first capacitor in parallel, and the first capacitor is used for forming an LC oscillating circuit with the spiral electric heating wire. According to the electronic cigarette and a smoke cartridge type identification method, the spiral electric heating wire is adopted asthe electric heating wire for atomizing and heating a heating circuit in a cigarette cartridge; and the spiral electric heating wire is connected with a first capacitor in parallel, so that the spiral electric heating wire and the first capacitor form an LC oscillation circuit, and the cigarette rod of the electronic cigarette can identify the taste type of the cigarette cartridge according to the oscillation frequency or the oscillation period of the LC oscillation circuit.
Owner:CHOEBE DONGGUAN PRECISION TECH CO LTD
White kidney bean solid drink and preparation technology thereof
InactiveCN107006744AIncrease satietyPrevention and adjunctive treatment of obesityNatural extract food ingredientsFood ingredient functionsIncreased peristalsisHealthy eating
The invention discloses white kidney bean solid drink and a preparation technology thereof and belongs to the technical field of solid drink research and development. The white kidney bean solid drink contains the following ingredients: resistance dextrin (dietary fibers), white kidney bean extract, galactooligosaccharide (10g / 100g), inulin (2.3g / 100g), green cumquat original pulp powder (green cumquat original pulp and maltodextrin), green tea solid drink and food additives (erythritol, guar gum G-6 and sucralose). The white kidney bean solid drink which is researched and developed by the invention introduces a green and healthy diet idea. The white kidney bean solid drink obtained by utilizing the preparation technology disclosed by the invention is rich in multiple nutritional ingredients and dietary fibers and can increase satiety, prevent and assist in treatment of obesity, increase peristalsis of intestines and stomach, alleviate and lower absorption of saccharides cholesterol-like substances and prevent diabetes and cardiovascular and cerebrovascular diseases.
Owner:HEBEI YILING MEDICINE INST
Preparation method of citronella lemon melon seeds
The invention relates to the technical field of food processing, and provides a preparation method of citronella lemon melon seeds. The method comprises the following steps of selecting sunflower seed raw materials; 0.2-0.3 g of lemongrass, 0.2-0.4 g of dried lemon slices, 0.05-0.07 g of clove, 0.1-0.3 g of anise, 0.05-0.07 g of fennel, 0.1-0.3 g of radix glycyrrhizae, 0.05-0.07 g of cinnamon, 0.05-0.06 g of galangal and 0.05-0.06 g of pericarpium citri reticulatae are added into every 100 g of clean water for preparing a material water to be decocted; 6-7 g of salt, 0.1-0.3 g of sodium cyclamate, 0.03-0.05 g of saccharin sodium salt, 0.02-0.04 g of sucralose and 0.01-0.03 g of a compounding antioxidant are added into every 100 g of the material water and added into a micropressure pot and stirred until the materials are dissolved completely; then, the sunflower seeds are added into the micropressure pot to be cooked. The lemongrass and lemon slices are added into the material water, the sweet and sour melon seeds with natural lemon fragrance are obtained, and the citronella lemon melon seeds are particularly suitable for being eaten in summer.
Owner:SICHUAN HUIJI FOOD
Pet wet tissue
InactiveCN105853248AEasy to carryEasy to useCosmetic preparationsToilet preparationsSide effectMethyl salicylate
The invention discloses a pet wet tissue, which is composed of dust-free paper and wet tissue liquid. The wet tissue liquid includes the following material components by weight: 1.0-3.0 p-chloroxylenol, 0.5-3.5 methyl salicylate, Citric acid 0.5-1.5, isopropyl myristate 1.0-4.0, water 950.0-1050.0. The invention is convenient to carry, simple to use, can disinfect and sterilize pets while wiping and cleaning pets, and can deworm and kill pet fur, and is safe to use, has no side effects, and has strong applicability.
Owner:HEBEI SHISHIMEI SANITARY PRODS
Brine of melon seeds and marinating method of brine
The invention relates to the technical field of food processing, and provides brine of melon seeds and a marinating method of the brine. The brine is prepared from, by weight, 100 parts of water, 6-8 parts of salt, 8-9 parts of white granulated sugar, 3-4 parts of brown granulated sugar, 0.26-0.33 part of sweetening agent, 0.03-0.1 part of cloves, 0.06-0.13 part of star anise, 0.03-0.09 part of fennel, 0.05-0.08 part of licorice root, 0.04-0.06 part of cortex cinnamomi, 0.04-0.07 part of lesser galangal rhizomes and 0.04-0.06 part of dried tangerine peel. According to the brine of the melon seeds and the marinating method of the brine, the melon seeds marinated through the method are bright in melon seed surface, kernels are purplish red or black brown, brine fragrance is tangy, the taste is fragrant, and the mouthfeel is excellent.
Owner:SICHUAN HUIJI FOOD
Traditional Chinese herbal health care tea with functions of relieving summer dampness and tonifying spleen and stomach
InactiveCN102018079ASweet and sour tasteGreat tasteAntipyreticDigestive systemSmoked PlumTreatment effect
The invention discloses a traditional Chinese herbal health care tea with the functions of relieving summer dampness and tonifying spleen and stomach. The traditional Chinese herbal health care tea is prepared from the following traditional Chinese herbs in parts by weight: smoked plum, kudzuvine flower, circium japonicum, trichosanthes kirilowi, licorice root, rhizoma zingiberis, Song hawthorn, mint, lotus leaf, agastache rugosus, aged qu, malt, ophiopogon japonicas, herba eupatorii, atraotydin, rehmannia root, figwort root, notopterygium root, pinellia ternate, whole purple perilla, amomum fruit, mung bean coat and Yangyanggou. The traditional Chinese herbal health care tea can effectively prevent sunstroke and has good prevention and treatment effect on various diseases caused by summer heat.
Owner:景玲
Preparation method of anti-microorganism baby paper diaper
ActiveCN112618169AImprove hydrophilicityNot easy to reverse osmosisAbsorbent padsBaby linensBiotechnologyBiochemical engineering
The invention relates to the field of hygienic products, provides a preparation method of anti-microorganism baby paper diaper, and overcomes defects of a poor anti-microorganism effect and poor air permeability of anti-microorganism baby paper diaper in the prior art. The preparation method comprises the following steps: preparing an anti-microorganism breathable composite layer, preparing an absorber, preparing a liquid-tight bottom layer and compounding the anti-microorganism breathable composite layer, the absorber and the liquid-tight bottom layer into a whole.
Owner:GUANGDONG YINYIN CO LTD
Mineral absorption improver, and method for improving absorption of minerals
InactiveCN102227223APromote absorptionExhibit absorption promotion effectOrganic active ingredientsSenses disorderGalactooligosaccharideBULK ACTIVE INGREDIENT
Provided is a mineral absorption improver which has excellent safety and excellent taste, can be ingested for a long period, and can improve the absorption of minerals. The mineral absorption improver comprises an oligosaccharide and a fermented milk product as active ingredients. The mineral absorption improver can improve the absorption of minerals, particularly zinc, by a synergistic effect ofthe oligosaccharide and the fermented milk product, even though the mineral absorption improver is a composition having a lower oligosaccharide content than those of the conventional mineral absorption improvers. When the mineral absorption improver is prepared using galactooligosaccharide which is a compound hardly decomposed under acidic conditions, as the oligosaccharide, the mineral absorption improver can be added to compositions such as acidic foods and pharmaceutical preparations.
Owner:MEIJI CO LTD
Dorper lamb fattening fine fodder and preparation method thereof
InactiveCN104126736APromote digestion and absorptionEnhance metabolismFood processingAnimal feeding stuffBiotechnologyCalcium bicarbonate
The invention discloses a Dorper lamb fattening fine fodder and a preparation method thereof, wherein the Dorper lamb fattening fine fodder comprises the following raw materials: wheat bran, soybean meal, salt, calcium hydrogen phosphate, limestone mineral powder, calcium bicarbonate, baking soda, dried tangerine peel, radix puerariae, Chinese herbaceous peony, medicated leaven, clove, scorched hawthorn fruit and corn grits; the dried tangerine peel, the radix puerariae, the Chinese herbaceous peony and clove clove are crushed for steaming to obtain traditional Chinese medicine powder; the scorched hawthorn fruit is added into water for stirring to form slurry, then the wheat bran, the soybean meal and the corn grits are added into the slurry, then the baking soda is added into the slurry for placing for 3-4 hours to obtain a mixed product; the traditional Chinese medicine powder is added into the mixed product; then the salt, the calcium hydrogen phosphate, the limestone powder and the calcium bicarbonate are added, and mixed evenly, then water is added for keeping warm at 30-37 DEG C for 5-6 hours, the medicated leaven is added, and then a granulator is used for granulating to obtain the Dorper lamb fattening fine fodder. The Dorper lamb fattening fine fodder is designed for weaned lambs, is simple in preparation method, can effectively supplement enough nutrition for lambs, can reduce the weaning stress response of Hu sheep lambs, and is fast in promoting fattening.
Owner:河南坤元农牧科技股份有限公司
Cigarette paper additive with throat clearing effect and application thereof
The invention discloses a cigarette paper additive with a throat clearing effect and application thereof. Milk vetch honey, phenethyl alcohol, phenethyl formate, phenylethyl propionate, linalool, hydroxyethyl rose flavone, bee milk, propylene glycol, beewax absolute oil, tobacco absolute oil, broadleaf holly leaf absolute oil and water are evenly mixed to obtain a product of the cigarette paper additive; the hydroxyethyl rose flavone is a novel flavonoid compound separated from waste residues generated in rose essential oil production, and the cigarette paper additive has the structural formula shown in the description and is named as 7-(3-hydroxypropyl)-8,2'-dimethoxy flavone. In a cigarette paper preparation process, the additive is applied according to 1 to 2% of the weight of the cigarette paper; throat dryness sensation and sting sensation in smoking cigarettes are obviously reduced, smoke is mellower and smoother and has sweet aftertaste sense and cool sense, and aftertaste is comfortable and clean. The additive disclosed by the invention has a small use amount, an adding technology easy to achieve, a small effect on cigarette chemical balance and no obvious change on cigarette style.
Owner:CHINA TOBACCO YUNNAN IND
Quantified marinated and steamed spiced beef and making method thereof
PendingCN110101026AImprove absorption rateImprove taste effectFood thermal treatmentClimate change adaptationPre treatmentFlavor
The invention relates to quantified marinated and steamed spiced beef and a making method thereof, and aims at preventing nutrient loss in the making process of spiced beef, improving the organolepticquality of the spiced beef, improving the texture property and increasing the yield. The method comprises the following steps of preprocessing raw beef, cooking simulated soup stock, simulating soupstock injection, rolling, kneading, drying, steaming and obtaining a finished product. According to the quantified marinated spiced beef, the phenomenon that soup stock of traditional spiced beef is repeatedly used in the making process is completely changed, and therefore generation of hazardous substances in the spiced beef is reduced; by improving the addition amount of salt and composite phosphate, and improving technological steps and corresponding technological parameters, the yield and water retention of the spiced beef are effectively improved, the technology is simple, the rich flavorof the spiced beef is reserved, the color, flavor, taste, shape and other organoleptic quality and texture property of the spiced beef are improved, nutrient loss of the spiced beef is reduced, and the novel thought is supplied to industrial quantified production of the spiced beef.
Owner:JILIN UNIV
Fermented sauce pickled chicken feet
The invention discloses fermented sauce pickled chicken feet, which is prepared from the following raw materials including fresh chicken feet, chicken skeleton, strawberries, tea oil, a wine-related yeast preparation, chive, common salt, Chinese herbal medicine, white granulated sugar, fresh ginger, spices, walnut oil and chilli powder. The fermented sauce pickled chicken feet uses chicken soup as a base material, so that the fresh taste and the nutrition are increased, and the mouthfeel is fresh and good; various spices and Chinese herbal medicine are decorated and boiled, so that the fragrance is intense, and the flavor and the health care function are added; the chive, the fresh ginger and the common salt are added in the later stage, so that the flavor enhancing effect is good, the consumption is low, and the cost is reduced; the strawberries are added, through low-temperature fermentation, the flavor and the nutrition ingredients are increased; the mouthfeel is fragrant and sweet; the saltness and the sweetness are proper; the health care functions are comprehensive; the effects of protecting the heart and cerebral vessels, beautifying the features, protecting the hair, resisting oxidization and resisting the aging are achieved; through vacuum freeze drying, the hardness is proper; the chewy effect is achieved; the drying speed is high; the work efficiency is high; the chicken feet are cut and splitted, so that the eating is convenient; no additive is added, so safety and health are realized; a customer can add chilli according to taste requirements; the fermented sauce pickled chicken feet is suitable for wide user groups.
Owner:郭平
Maca candy tablet and preparation method thereof
InactiveCN106720846ARich in nutrientsAppropriate finenessConfectionerySweetmeatsAnti virusAdditive ingredient
The invention relates to a Maca candy tablet and a preparation method thereof, wherein the Maca candy tablet comprises, by weight, 15-30% of Maca powder, 2-5% of a polygonatum sibiricum extract, 15-35% of xylitol, 21-30% of maltodextrin, 12-27% of corn starch, 0.3-0.7% of magnesium stearate, and 0.01-0.05% of microcrystalline cellulose. According to the present invention, the Maca candy tablet produced under the low temperature condition has characteristics of complete nutrition component and easy digestion and absorption, and provides significant promotion effects for reproductive system function enhancing, chronic muscle fatigue relieving, mental fatigue relieving, stress relieving and memory loss delaying; the polygonatum sibiricum extract has effects of aging resistance, blood glucose lowering, blood fat lowering, memory improving, antitumor, immune regulation and anti-virus effect, and can synergistically improve the treatment effect and eliminate the adverse reaction after being matched with the Maca, such that the product is suitable for diabetes patients with intestinal tract problems, especially for obese people, people having high blood glucose, high blood fat and high pressure, and the elderly; and the maltodextrin can prevent the product from deformation, can improve the appearance, cannot cause dental caries, and further has characteristics of easy carrying, easy taking, and further taste enhancing.
Owner:GUANGDONG YANLING LIFE TECH CO LTD
Take-out delivery box provided with partition boards and having thermal insulation function
InactiveCN107115046AImprove aestheticsImprove taste effectKitchen equipmentWater vaporThermal insulation
The invention discloses a take-out delivery box provided with partition boards and having a thermal insulation function. The take-out delivery box comprises a delivery box housing and a delivery box cover which are connected through hinges, wherein a delivery box thermal insulation casing is arranged in the delivery box housing, a thermal insulation material is arranged between the delivery box housing and the delivery box thermal insulation casing, a plurality of partition board inserting holes are formed in two sides of the delivery box housing the delivery box cover, the partition boards are arranged in the partition board inserting holes, a handle is arranged on one side of each partition board, a steam collection hole is formed in the delivery box cover, a lock cylinder is arranged on the inner side of the delivery box cover, and a lock hole matched with the lock cylinder is formed in the delivery box housing. According to the take-out delivery box provided with the partition boards and having the thermal insulation function, to-go boxes cannot be extruded to be deformed through combination of the partition boards and the partition board inserting holes, a thermal insulation material adopts a phenolic resin foaming material which is lightweight, non-toxic and wide in use temperature range, influence caused by steam are reduced by the aid of a steam adsorption material, and the attractiveness and the taste effect of take-out are improved.
Owner:赵魁
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