264results about How to "Strong smell" patented technology

The invention provides an adhesive for labeling, which comprises 1 to 40 percent of animal glue, 0 to 45 percent of emulsion, 0 to 20 percent of starch, 5 to 40 percent of diluting agent, 0 to 10 percent of cross-linking agent, 0 to 5 percent of thickening agent, 0.001 to 2 percent of additive, and 20 to 50 percent of water. The adhesive has the advantages of good initial adhesion, low solidification point, good water resistance, strong enzyme hydrolysis resistant stability, elution in non-alkaline high temperature water and so on, well meets the requirements of improving production speed, improving the qualification rate of the production and recovering containers at present, and is particularly used for labeling beer bottles.

The invention relates to a method for treating wood in order to improve its properties of use and storage, and to thus obtained treated wood product. In the method the wood to be treated is contacted with a treatment composition comprising monoester, diester or triester or a mixture thereof formed by a water soluble C1-C10 alcohol and formic acid as an equilibrium solution. In addition, the invention relates to specific treatment solution compositions.

The present invention discloses a preparation method of high-SOD-activity fruit and vegetable enzyme powder. The enzyme powder is prepared by squeezing Chinese watermelon flesh and apple flesh into pulp, respectively fermenting filtrate using saccharomyces cerevisiae and hansenula anomala and streptococcus thermophilus and lactobacillus plantarum, fermenting filter residues with rhizopus oryzae suspension, mixing the three fermentation liquor, conducting secondary fermentation on the mixture, and finally spray-drying the mixture. The prepared enzyme powder is good in mouthfeel and flavor, high in SOD activity and high in lactic acid bacteria content.

The invention discloses a preparation method of strongly-fragrant and total-nutrition soybean milk powder and application and belongs to the technical field of processing of soybean products. The preparation method comprises the following steps of: primarily crushing selected and impurity-removed soybeans, then carrying out microwave baking treatment, carrying out soybean soaking treatment after peeling baked soybeans, then obtaining pulp-slag mixture after grinding into pulp and boiling the pulp, carrying out composite enzymolysis treatment on soybean dregs after filtering, carrying out enzyme deactivation treatment on the soybean-dreg components treated by enzymolysis, then redissolving the treated soybean dreg components into soybean milk, adjusting a pH value, adding an additive to mix, and carrying out ultra-high-temperature instantaneous heat treatment, concentrated sterilization, spraying, drying and fluidized-bed powder sieving treatment in sequence after homogenizing treatment, thereby obtaining the strongly-fragrant and total-nutrition soybean milk powder. The preparation method disclosed by the invention has the characteristics of simple equipment and easy operation, and is applicable to preparation of the soybean milk with strong fragrance and balanced nutrition.

The invention relates to a process for processing shredded chicken. The process comprises the following steps of: processing, preparing salting materials, preparing bittern and preparing seasonings, wherein the bittern comprises ginger, cassia bark, fennel, anise, pricklyash peel, chili, tsaoko cardamom, Siamese ginger, clove, myristica fragrans, Sinkiang arnebia root and the like; and the seasonings are prepared by mixing 2 percent of sesame oil, 2 percent of chili oil, 0.5 percent of chicken essence, 0.5 percent of meat-flavor essence and 0.6 percent of yeast extract. The process has the advantages that: the chicken is salted before being marinated, so that flavorings are tasty, the seasonings are added, and spices and the flavorings are immersed in the chicken fully; the chicken are torn by hands, so that the taste is uniform thorough; and the spices are unique in varieties, so the chicken has fragrant and strong smell, offers a good edible mouthfeel, is convenient to chew during eating and infinite in aftertaste, and is convenient to eat by eaters outdoors or during travelling.

The invention relates to 1 percent mink special compound premix which belongs to a fur-bearing animal feed additive formula and aims to solve the problems of mink nutrient metabolic diseases, common diseases, propagation dysfunction, fur quality reduction, production toxicity, and the like caused by the lack or the excess of vitamin, trace elements or amino acid in cultivation production. The 1 percent mink special compound premix adopts various vitamins, trace elements, probiotics, biotic factors, enzyme preparations and attractants, is rich in various nutritive matters of lysine, methionine, and the like, not only can satisfy the nutrient requirements of minks for vitamins and trace elements in various growth periods, effectively prevent nutrient metabolic diseases of the minks, strengthen the immunity and the disease resistance of animal organisms, prevent and reduce common diseases, such as diarrhea, and the like, supply the insufficiency of various essential amino acids of fur-bearing animals, increase digestion metaboilic levels of animals, improve the fur quality, obviously increase the conception rate and the teem survival rate, has low cost and simple adding method and is added according to 1 percent of the weight of feed..

The present invention relates to a dewater method for fruit and vegetable. The process is that selecting fresh fruit and vegetable, dipping in water contained potassium permanganate 0.1~0.2% or salt 1.0~1.5% for 1~5 minutes; after cleaning with clear water at once and draining, first holding 1~2 hours at 2 deg.C~4 deg.C, then deep freezing to -18 deg.C~-16 deg.C within 30 minutes, continuing to cool down to -24 deg.C~-20 deg.C; dewatering slowly and drying for frozen fruit and vegetable, with rate of heat rise1~3.5 deg.C / h to water content 2~8%, taking vacuum tightness in packets. The entire process adds no antiseptic, and needs no scald, bleach, cooking, coronizing or non-pressure treatment, which makes all keeps color, appear and smell of fruit and vegetable after warehousing more than 10 months, fit to astronauts, army based on sea, special operation staff and as purified nutriments for tourism or leisure, and pioneers new way to make use, storage and deep processing for fruit and vegetable.

The invention provides a high-activity strain capable of realizing malolactic conversion. The high-activity strain is Lactobacillus plantarum subsp. Plantarum RF17 which is preserved in China Center for Type Culture Collection in Wuhan University on Mar.16, 2012, with the preservation number of CCTCC NO: M 2012085. The high-activity strain capable of realizing malolactic conversion, provided by the invention has the advantages that by utilizing the strain, namely the Lactobacillus plantarum subsp. Plantarum RF17, the content of malic acid in fruit wine and fruit juice can be reduced more efficiently, content of lactic acid, volatile ester and the like in the fruit wine and the fruit juice can be increased, so that the fruit wine and the fruit juice is more gentle and coordinated in mouthfeel, and is sweet-scented in flavor, a solid foundation is laid to improve quality of the fruit wine and the fruit juice, and therefore a novel strain source is provided for the research on the biological acid-degradation and lactic acid fermentation of the fruit wine.

The invention relates to a formula of Lanzhou-made beef noodle soup base and a preparation method of the Lanzhou-made beef noodle soup base. The formula of the Lanzhou-made beef noodle soup base is as follows by weight ratio: 500-2500 parts of ox bones, 1000-5000 parts of beef brisket, 110-500 parts of beef tallow, 3000-10000 parts of water, 50-220 parts of salt and 14-68 parts of spices. The invention further provides the preparation method of the Lanzhou-made beef noodle soup base. The preparation method comprises the steps of precooking raw materials, carrying out high-temperature hot-pressing extraction, standing, removing residues, performing thermal flavoring reaction, blending, homogenizing, emulsifying, sterilizing, filtering, regulating soup and the like; the soup base prepared by the method has the characteristics of good fragrance, rich taste and high contents of protein and calcium, and is particularly suitable for pregnant women, the crowds in growing period and the older crowds.

The invention discloses an extraction method of agilawood essential oil. Ethanol is selected as an entrainer for supercritical carbon dioxide extraction of the agilawood essential oil, and a supercritical carbon dioxide extraction technology is combined with a rectification technology, so that the solubility and the dissolution range of an extracting solvent are effectively improved, and the extraction rate of the agilawood essential oil is increased. Therefore, the obtained agilawood essential oil is even and clear in color and luster, and strong in smell.

The invention discloses Tujia-flavor hot and sour chicken giblets, and belongs to the technical field of a cooked product. The Tujia-flavor hot and sour chicken giblets adopt the technical scheme that the cooked product with Tujia flavor and hot and sour taste is prepared from internal organs of local chicken. The Tujia-flavor hot and sour chicken giblets have the beneficial effects that the internal organs of the local chicken which are abandoned in the past are collected to prepare delicious foods. Therefore, an abundant food resource is provided; the environmental pollution is reduced; and the possibility of a natural dissemination disease is also reduced. A raw material is more exquisite by cleaning and removing foul smell and fishy smell; specific pickled radishes for Tujia, pickled hot peppers, pickled ginger, a small amount of pepper, illicium verum, myrcia and liquorice are added to the fried ingredients, so that the chicken gizzard has a rustic Tujia flavor and hot and sour taste; and the prepared hot and sour chicken giblets are bright in color, delicious in taste, thick in smell, fragrant and delicious, appetizing and spleen-tonifying, can be eaten after being opened and heated, and is suitable for large-scale production.

The invention discloses a spicy gizzard processing technology. The spicy gizzard processing technology comprises processing steps, a preserving material formula and a marinade formula. The marinade formula comprises natural spices of cassia, fennel, anise, Chinese prickly ash, hot pepper, tsaoko amomum fruit, rhizoma kaempferiae, clove, mutmeg and lithospermum. The spicy gizzard processing technology has the advantage that preserving time and boiling time are long so that spices and quelites can permeate into gizzards, and thus spicy gizzards obtained by the spicy gizzard processing technology have the same internal taste and the external taste, retain unique spice fragrances, has a fragrant and heavy smell and a fresh, tender, spicy, hot, crisp, soft and tasty taste, and is convenient for being eaten by eaters in the open air or in travels.

The fish and shrimp phagostimulant of fermented product and adsorbed protein is prepared through screening beneficial bacteria seed from cultivated animal body, culturing in composite culture medium to proliferate, concentrating and adding plant protein with phagostimulant effect. It is added into fish and shrimp feed to raise their feed intake and improve their digesting function. The production process has combined beneficial microbe fermenting technology and low temperature drying technology to ensure the fast growth of beneficial bacteria, the well preservation of metabolic product and the special cultivating function. The fish and shrimp phagostimulant is one kind of green product capable of replacing traditional phagostimulant and antioxidant.

The invention relates to a native organic refuse integrated processing multifunctional all-in-one machine. The native organic refuse integrated processing multifunctional all-in-one machine comprises a feeding box, a water extraction mechanism, a lifting mechanism and a drying mechanism; shaftless spiral blades are arranged in a main case of the water extraction mechanism; an inclined type water storage groove and a water outlet are formed in the bottom of a case of the water extraction mechanism; a machine shaft and a machine frame for fixing the spiral blades are arranged outside the case; the lifting mechanism is a section of obliquely arranged shaftless spiral conveying pipeline ; a driving motor and a discharging opening are formed in the upper portion of the pipeline; a discharging opening and a feeding opening in abutting joint with the discharging opening of the lifting mechanism are formed in a case of the drying mechanism; a blender and a heating water extraction device are arranged in the case; and a water outlet of the water extraction mechanism feeds waste water into an oil and water separation device through the pipeline.

A gelled nail polish remover includes of a thickening agent of approximately 1.0%-5.0% by weight, low volatility organic solvents of approximately 85%-99% by weight, a skin conditioning agent of approximately 0.1%-5.0% by weight, and an antioxidant of approximate 0.15%-0.3% by weight, which are mixed to form a gel for removing nail polish and featuring low toxin, low volatility, low flammability, and almost no odor smell.

The invention discloses nebulized liquid containing ginseng and a preparing method thereof. The nebulized liquid comprises, by weight, 55% to 75% of propylene glycol, 10% to 20% of glycerol, 5% to 10% of ginseng and 5% to 15% of distilled water. The nebulized liquid has the advantages that a formula of the nebulized liquid has no tobacco extract and nicotine but the herbal medicinal ginseng; a ratio of the propylene glycol, the glycerol and water is appropriate, mist of the nebulized liquid is thick, and no stimulus is caused to the throat; no flavors and fragrances but essential oil of the ginseng is added, and no second-hand smoke damage is caused; ginsenoside, as main effective ingredient in the ginseng can be nebulized and inhaled to produce thick fragrance and efficacy, thus achieving health functions such as tonifying qi, restoring the pulse to relieve desertion, tonifying the spleen and lung, regenerating bodily fluids to relieve thirst, tranquilizing the mind and promoting the intelligence.

The present invention relates to a casein phosphopeptide cyclodextrin clathrate and its preparation method. Said preparation has good action for promoting calcium absorption and utilization, raising bone density and preventing the diseases of osteoporosis and rachitis, and said preparation can be made into injection preparation, and the weight ratio of casein phosphopeptide: cyclodextrin=1:0.1-30.

The present invention discloses a water loosing preventing rice field eel feed and a preparation method thereof. The rice field eel feed is made of the following raw materials in parts by weight: 20-30 parts of high-gluten flour, 10-15 parts of bone meal, 70-90 parts of fresh silver carps, 20-25 parts of corn oil, 80-100 parts of soybean meal, 2-3 parts of complex enzymes, 35-50 parts of wheat bran, 2-3 parts of gelatin powder, 8-10 parts of fresh pork liver, 3-5 parts of edible salt, adsorbent and an appropriate amount of water. Specifically, the water loosing preventing rice field eel feed can wrap a thin film on the surface of the conventional feed, enables feed particles to present a longer time in the water without needs of spreading feed frequently, and can also prevent the adverse impacts on rice field eels caused by water eutrophication. The addition of pork liver enables fresh and delicious smell of the rice field eel feed, which is line with the smell of food when the rice field eels are seeking food, thus is helpful for the food intake of rice field eels.

A preparation method of plant protein powder fermented milk beverage comprises the following steps: (1) plant protein powder extrusion, (2) expanded material ultra-fine pulverizing, (3) yogurt base stock fermentation, and (4) preparation of fermented milk beverage. The problems that anti-nutritional factors of protein of double-protein fermented milk beverage products are not inactivated possibly, strain fermentation efficiency is low, the flavor is poor and quality of products is unstable are solved, and the method which is high in efficiency, easy to operate, low in cost and suitable for production of most of plant origin protein raw material fermented milk beverage products is provided.

The invention relates to the technical field of food processing and particularly discloses a method for dry method rice meal preparation, rice meal for fresh rice noodles, rice meal for baked foods and rice meal for cooked foods. The preparation method sequentially comprises the steps of tempering, rice blending and grinding, wherein the tempering means that the moisture content of rice is adjusted to 16-25% and the rice moistening is performed for 12-18 h; reasonable rice blending is performed according to product usage and quality requirements; the grinding means that a roller mill is adopted to perform grinding, and a material is sieved through a sieve with 100-160 meshes, and the material placed above the sieve is placed in a Raymond mill to undergo secondary grinding. The rice meal prepared through the preparation method is low in damage starch ratio, multi-purpose rice meal such as the rice meal for fresh rice noodles, the rice meal for baked foods and the rice meal for cooked foods can be produced, and the method is favorable for industrial production and has the advantages of being high in production efficiency, low in energy consumption, high in raw material utilization rate and free of pollution.

The invention discloses an artificial culturing method of a lepista sordida mycelium and a culturing medium thereof, wherein the culturing medium comprise the following components according to parts by weight: 30-50 parts of pine needle, 5-12 parts of peptone, 6-12 parts of yeast extract powder, 2.5-10 parts of glucose, and 15-20 parts of agar; the artificial culturing method comprises cleaning and boiling the pine needle in water for 20-30 minutes, filtering to extract the juice, metering 1000ml of pine needle juice, then sequentially adding the peptone, the yeast extract powder, the glucose and the agar, boiling and mixing uniformly, subpackaging the prepared culturing medium into a test tube, covering a rubber plug, sterilizing under the temperature of 120-130 DEG C for 20-30 minutes, then taking out the culturing medium, naturally cooling to 20-30 DEG C, making an inclined plane culturing medium, inoculating a purified lepista sordida strain under the aseptic condition, putting the inoculated culturing medium in a constant temperature incubator, culturing for 5-10 days at the temperature of 20-30 DEG C until the mycelium grows fully in the test tube, and then refrigerating the mycelium. According to the artificial culturing method and the culturing medium, the operation is simple, the culturing period is shortened, no pollutants or wastes are produced, and the yield of the mycelium is high.

The invention discloses a one-step fermentation preparation method of passion fruit vinegar, and belongs to the technical field of food. The preparation method comprises the following steps of smashing whole passion fruits into pieces, obtaining enzymolysis juice, conducting one-step fermentation optimization with kombucha on the raw material of the enzymolysis juice to produce alcohol and vinegar, and obtaining the passion fruit vinegar. The preparation method has the advantages of simple preparation steps and easy realization, is beneficial to increasing production efficiency and product quality and reducing operation cost, and meets green chemistry requirements.

The invention discloses a method for preparing fermented pumpkin sauce powder. The method comprises the following steps: (1) cleaning fresh pumpkin, removing the peel, removing the capsule, removing the seeds, and slicing; (2) adding deionized water with weight being 5-10 times of that of the pumpkin, and boiling to prepare concentrated slurry; (3) cooling the pumpkin concentrated slurry, adding 6-8 percent of salt and 1-2 percent of lactose, inoculating mixed bacteria powder of lactic acid bacteria and yeasts with a ratio of (1-2):1 according to the inoculum size of 0.4-0.6 percent, performing aerobic fermentation at the temperature of 28-33 DEG C for 4-12 hours, performing anaerobic fermentation at the temperature of 32-38 DEG C for 20-60 days, and obtaining pumpkin soy sauce mash; and (4) adding fermented soya beans and fermented tofu juice according to a ratio into the pumpkin soy sauce mash, grinding by adopting a colloid mill, mixing powdered soy and a condiment, adding cane sugar and citric acid according to a ratio, performing pasteurization, performing vacuum freeze drying to obtain the fermented pumpkin sauce powder.

The invention belongs to the technical field of food processing, and in particular relates to Tibetan-flavor pork paste and a processing and preparation method thereof. The Tibetan-flavor pork paste is prepared by mixing the following components in parts by weight: 25-35 parts of Tibetan-flavor pork, 20-30 parts of edible oil, 2-3 parts of pork bone soup, 6-8 parts of bean sauce, 3-5 parts of fried crushed peanuts, 15-20 parts of boiled oil chili, 1-2 parts of green Chinese onion, 1-2 parts of garlic, 1-2 parts of ginger, 4-6 parts of white sugar, 2-3 parts of table salt, 2-3 parts of chicken essence, 1-2 parts of five-spice powder, 1-2 parts of monosodium glutamate, 1-2 parts of fried white sesame and 1-2 parts of sweet soybean paste. The preparation method of the Tibetan-flavor pork paste maintains the pure flavor of the Tibetan-flavor pork paste, produced in an industrialized way, by setting various parameters in a processing process and using the formula of secretly-made soup base; the prepared Tibetan-flavor pork paste is smooth in mouth feel and fragrant in taste; therefore, a convenient and fast way is provided for the industrial production of the Tibetan-flavor pork paste.

The present invention provides a novel fermented food obtainable by fermenting sprouted brown rice, or sprouted brown rice and soybeans, with a Rhizopus mold. Like the conventional tempeh (soybean tempeh), the fermented food of the present invention does not have a strong smell or stickiness, and it retains its cake-like shape even when sliced. In addition to these properties, the fermented food of the invention has nutrients and a fine taste which the conventional tempeh does not have. Therefore, the fermented food of the invention is very useful as a novel food.

The invention relates to a processing technology of a salt and pepper seasoning and a preparation method thereof. Main constituents of the salt and pepper are 38-50% of refined salt, 24-40% of flavor essence, 19-30% of chicken essence, 12-25% of white sugar, 0.7-10% of dried small shrimp, 0.9-10% of dried squid and 3.8-8% of dried chilli, 0.25-2% of spicery (pepper). The raw materials are processed into powder seasoning. The seasoning has the advantages of spicy and strong flavor, delicious taste and mild peppery taste, and is suitable for popular taste. The use method is stir frying, frying, stewing, braising and adding to soup.

The invention belongs to the field of animal genetic breeding and animal feeding and relates to a novel Zaozhuang black pig breed protecting and selecting method. The method comprises the specific steps of choosing excellent local Zaozhuang black pig individuals or family lines to form basic groups at first, optimizing and refining parent lines through small-group locked breeding, choosing sows with obvious varietal characteristics and excellent expression from the optimized and refined parent lines as maternal line female parents, using Laiwu black boars as maternal line male parents, hybridizing and cultivating laignes binary sows, finally using Duroc boars as terminal male parents and hybridizing the Duroc boars with the laignes binary sows to cultivate novel Zaozhuang black pigs. The cultivated novel Zaozhuang black pigs remain the excellent characteristics of local black pigs and have the advantages of Laiwu black pigs and the advantages of Duroc variety boars. The invention further provides pig feed suitable for the novel Zaozhuang black pigs in the front growth development period and with the weight between 10kg and 90kg.

The invention provides a processing method of red maca. The processing method comprises the steps of cleaning fresh maca and airing, steaming for 15-45 min at 85-100 DEG C, spreading to remove water vapor, drying at 40-70 DEG C until the dry red maca is obtained. As the dried maca is ruddy in whole body and is semitransparent, the red maca is called. The red maca has great flavor, the pungent taste is eliminated, the naturally nutritional ingredients of the maca are kept, the mouthfeel and the quality of the maca are improved, and the red maca has dense and hard textures and good storage performance compared with the naturally dried maca. The processing method is simple, has high processing efficiency, short time and low production cost, has no other substances and is suitable for industrial production.

A Chinese medicine in the form of plaster for treating knee arthralgia, lumbago and cervical vetebra pain by sticking it on relative acupoints is prepared from 21 Chinese-medicinal materials including Fructus psoraleae, Chinese angelica root, Chuan-xiong rhizome, safflower, etc through grinding by 80-120 meshes, proportioning, mixing with white vingar, shaping and sealed storage.

The invention discloses a traditional Chinese medicinal composition for preventing and treating parasites of fish. The traditional Chinese medicinal composition comprises, by weight, 40-60 parts of artemisinin, 10-20 parts of garlic, 10-12 parts of soapberry fruits, 10-12 parts of eucalyptus robusta smith, 10-12 parts of reed rhizomes, 10-12 parts of cyrtomium fortune, 8-10 parts of pumpkin seeds, 8-10 parts of wormwood, 8-10 parts of cocklebur fruits, 6-8 parts of sticktight, 8-10 parts of pine needle meal, 8-10 parts of mulberry stem powder, 10-20 parts of molasses, 0.1-0.3 part of compound bacteria, 0.3-0.5 part of citric acid and 40-60 parts of water. The traditional Chinese medicinal composition has the advantages that multiple traditional Chinese medicinal herbs are selected, the citric acid is added for palatability adjustment, anti-stress ability and immunity of fish bodies are improved through compatible and synergistic effect, parasitic diseases of the fish under high-density cultivation conditions are effectively prevented, survival rate of the fish is increased, and production level and economic benefit are improved.