373 results about "GINGER OIL" patented technology

A composition useful as a substitute for table salt is disclosed. The salt substitute contains calcium chloride, a potassium salt, citric acid, rice flour, ginger oil and one or more flavorants.

A pre-vaporization formulation pre-vaporization formulation for an e-vaping device, the pre-vaporization formulation including a vapor former including a combination of propylene glycol and glycerol, and an additive including at least one of capsicum, allyl isothiocyanate, piperine, isoeugenol, carvacrol, thymol, menthol, monomenthyl succinate, N-(2-hydroxyethyl)-2,3-dimethyl-2-isopropyl butanamide, horseradish oil, garlic extract, onion oil, black pepper, cayenne pepper, ginger oil, thyme oil, cinnamon bark oil, turmeric, fenugreek, cardamom, rosemary extract, grapefruit oil and andrographis extract.

The invention relates to an eight-treasure spicy chili sauce and manufacturing thereof. The eight-treasure spicy chili sauce has the main functions of edibility and nutrition, and also combines the functions of helping digestion, darkening the hair, beautifying the face, moistening the intestine, clearing heat, dispelling fire and building the body. The chili sauce can be eaten together with rice or bread. The chili sauce is characterized by choosing clean walnut seeds, pine seeds, peanut seeds, coix seeds, barbary wolfberry fruit, raisin, bamboo shoots and dried hawthorn as raw materials, and clean chili, cooked beef, catchup, thick broad-bean sauce, honey, white granulated sugar, cooked sesame seeds, pepper, salt, gourmet powder, dried chrysanthemum leaching liquid, wine, onion and ginger oil and edible oil are compounded. The chili sauce has high material quality, fine processing, red color, fragrant flavor and good taste.

The invention discloses an instant spiced shredded beef food, which is prepared from the following raw materials in parts by weight: 100,000 parts of beef, 2300 parts of edible salt, 1800 parts of white sugar, 1500 parts of aginomoto and 50 parts of vitamin C, and is prepared from the following spiced ingredients in parts by weight: 3,000 parts of red oil, 500 parts of five-spice oil, 40 parts of ethyl maltol, 1500 parts of beef cream, 1500 parts of chicken cream, 60 parts of ginger oil, 60 parts of scallion oil, 500 parts of five spice powder and 2,0000 parts of spice water. The preparation method comprises the following steps: preparing fresh meat, tumbling, pickling, charging, marinating, frying with hot oil, mixing raw materials and seasoning; carrying out vacuum packing and sterilization treatment; and cleaning, treating, airing, cooling, inspecting and warehousing. The invention aims at providing the instant spiced shredded beef food. The beef is uniformly seasoned and pickled, is good in flavor and taste, moderate in taste, neither too hard, nor too soft, and easy to chew and eat; most fresh taste of beef is reserved; the color of the beef is close to normal color; no toner needs to be externally added; and the food is relatively healthy.

The invention relates to a compound extraction of refreshing and throat beneficiary effect, comprising essentially 1 to 5 portion of tea extraction, 0.5 to 5 portion of guanala extraction, 0.2 to 5 portion of balloonflower root extraction, 0.2 to 5 portion of Sterculiae Scaphigera extractuibm extraction, 10 to 60 portion of xylitol, 0.2 portion of grosvenor momordica extraction, o.1 to 1 portion of ginger oil, and 0.1 to 1 portion of menthol. The invention still relates to a sugar-free refreshing and throat beneficiary tabletting candy, comprising the compound extraction as the principal agent and medically acceptable accessories.

The invention relates to a natural environmental friendly dynamic disinfectant, which is characterized by comprising the following materials: patchouli oil, artemisia vulgaris oil, nepeta oil, rosemary oil, clove oil, lavender oil, eucalyptus oil, pine needle oil, ginger oil, tea tree oil, ethanol, houttuynia, pasqueflower, rush, diethyl fumarate, baicalein, alliin and nano-silver. The disinfectant is prepared by the following steps: weighing materials by weight percent; fine grinding houttuynia, pasqueflower and rush to 20-100nm grade; distilling all materials after mixing and adding them into a distiller; then crystalling by cooling after inputting the materials into cooling pot. According to the invention, the disinfectant can realize continuous dynamic bacteriostasis in crowded public places and prevent cross infection. Besides, the disinfectant can completely volatilize without any residues, which solves the problem that traditional disinfection solutions generate corrosive goods and pollute products and has no secondary pollution.

The invention relates to a method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate. Edible grade alcohol is added into the aquatic animal enzymatic hydrolysate to conduce heating reaction for removing the fishy smell, edible grade alcohol treatment liquid is obtained, then, green tea extracts, water-soluble ginger oil and citric acid are added into the edible grade alcohol treatment liquid, or marigold extracts, water-soluble ginger oil and citric acid are added into the edible grade alcohol treatment liquid, primary fishy smell eliminating treatment liquid is obtained after the reaction, then, green tea extracts and water-soluble ginger oil are added into the primary fishy smell eliminating treatment liquid, or the marigold extracts and the water-soluble ginger oil are added into the primary fishy smell eliminating treatment liquid, and the aquatic animal enzymatic hydrolysate after the fishy smell elimination is obtained after the reaction. The method has the advantages that the fishy smell eliminating effect is good, the nutrition and active ingredients in the aquatic animal enzymatic hydrolysate are not basically lost, in addition, the anti-bacterium fresh keeping effect is good, the operation is simple, the equipment requirement is low, the reaction condition is mild, the control is easy, and the method is suitable for the fields of sea functional food, nutrition products, medicine, cosmetics and the like.

The invention discloses a shampoo having scalp nursing efficacy, which contains an N-fattyacyl-acyl amino acid salt surfactant, a cosurfactant, a high-molecular conditioning agent, a scalp nursing component and water; wherein the cosurfactant at least comprises one or any several types of cocoalkanoylamido propyl betaine, lauroamide propyl betaine, sodium cocoamphoacetate and sodium lauroamphoacetate; the high-molecular conditioning agent at least comprises one or any several types of Guar hydroxypropyltrimonium chloride, polyquaternium-10 and hydroxypropyl methyl cellulose; and scalp nursing component comprises dipotassium glycyrrhizinate, beta-cyclodextrin and plant oil, the plant oil at least comprises one or ant several types of camellia-seed oil, ginger oil and chinese soapberry oil. The invention also discloses a preparation method of the shampoo having scalp nursing efficacy. The shampoo has the advantages of mild property, hair is submissive after being washed, and the shampoo has the efficacy of nursing scalp, controlling oil and removing dandruff.

A synergistic composition, or the use of that composition in the manufacture of a medicament, or a method of treatment including the use of that composition, for the treatment of hair loss and baldness, for combined, sequential or simultaneous administration, in any form, via any biological route. In its optimal embodiment the composition consists, in the form of a lotion: 1600-2400 IU / mL Vitamin A Palmitate, 0.64%-0.96% Thiamine Hydrochloride, 0.64%-0.96% Pyridoxine Hydrochloride, 4.8%-7.2% Niacinamide, 2.85%-5.2% D-Panthenol, 1.6%-2.4% L-Arginine, 3.6%-4.4% Methyl Sulphonyl Methane (MSM), 0.08%-0.12% Ginger Oil, 0.08%-0.12% Cinnamon Oil, 0.0996%-0.1494% Oleoresin Capsicum, 1.3%-1.95% Magnesium, 2.4%-3.6% Zinc, 0.192%-0.288% Manganese, 2.6%-3.9% Urea, 2.4%-3.6% Sodium Glycerophosphate, 4.8%-7.2% L-Lysine HCl, plus Preservatives, Co-solvent (Propylene Glycol), Fragrances, Anti-Oxidant, Cooling agent (Menthol), Emulsifier, and Vehicle (Purified water).

The invention relates to a preparation method of a spirulina soft sweet, belonging to the technical field of food processing. The spirulina soft sweet comprises the following components based on parts by weight: 100 parts of saccharides, 0.06-10.0 parts of spirulina powder, 1.8-20.0 parts of gel, 0.1-1.2 parts of citric acid, 0.0001-0.5 parts of menthol crystal and 0.0001-5 parts of ginger oil. The preparation method comprises the steps of: preparing the spirulina powder into thin paste with water; dissolving the gel; evenly mixing the saccharides except the glucose syrup and dissolving by adding water; injecting the gel solution into dissolved saccharides solution, sugaring off in a heating way (injecting the glucose syrup after the saccharides solution is boiled for 5-10 minutes if the prescription has the glucose syrup), and stopping heating until that the concentration of the saccharides solution reaches 75-87; adding the citric acid, the spirulina solution, the menthol crystal and the ginger oil when the temperature of the saccharides solution is cooled to be 75-79.9 DEG C or 90.1-110 DEG C, evenly mixing, pouring into a model, and statistically putting, so that the soft sweet is solidified; and pouring from the model after the soft sweet is solidified, and transporting into a drying room to be dried until that the soft sweet is not sticky. The spirulina soft sweet prepared by the method has pleasant color and luster, suitable sour and sweet, and a bit glutinous texture, and doest not stick teeth. The added spirulina has abundant protein, vitamin and various mineral elements during processing, thereby making up for the deficiency that the existing soft sweet is testable but undernourished, and being a healthy sweetmeat for all persons.

The present invention relates to an edible mixed oil containing highland barley bran oil. The mixed oil contains 30-60 weight parts of edible base oil, 35-65 weight parts of highland barley bran refined oil, and 1-5 weight parts of seasoning oil, wherein, the edible base oil is one of the coconut oil, palm oil, rapeseed oil, tea seed oil, olive oil, linseed oil or perilla seed oil: the seasoning oil is one ore more of the ginger oil, garlic oil, scallion oil, onion oil, red onion oil, sesame oil, pepper oil, bathypelagic fish oil, vitamin E, sunflower oil, walnut oil, almond oil, coriander oil, star aniseed oil, anise oil, chili oil, black pepper oil, cinnamon oil, mushroom oil, litsea cubeba oil, celery oil or leek oil. The mixed oil is rich in linolic acid, and has equalizing content of saturated fatty acids, mono-unsaturated fatty acids, polyunsaturated fatty acids, and a significant reduction in product prices, to satisfy the consumer demand.

The invention discloses a refined ginger oil- and / or oil resin-microcapsule and making technique. The microcapsule is made of Arab glue, malt dextrin, soybean protein, refined ginger oil and / or oil resin, and water. It gradually adds Arab glue and malt dextrin in water and heats to dissolve, cools, then adds in soybean protein to blend evenly, then when the temperature is cooled to normal temperature, adds in refined ginger oil and / or oil resin as central material, then homogenizes thrice, cools the mixed liquid to spray and dry, and then makes into microcapsule granules. It avoids oxidation of refined ginger oil and / or oil resin.

The invention belongs to health care products and particularly relates to compound essential oil capable of protecting and developing hairs and a preparation method thereof. The preparation method comprises steps of placing rosewood oil, ylang oil, rosemary oil, ginger oil, cinnamon oil and curcuma oil in a container; stirring to enable all raw materials to be fully mixed evenly; then adding jojoba oil; stirring; fully diluting and fusing; splitting charging and sealing; and achieving the compound essential oil. The compound essential oil uses various plant essential oil for matching scientifically, can well play effects of the plant essential oil due to the synergistic effect, has significant nutrition required for growth of hairs, can quickly activate hair follicles to fast resolve subcutaneous fat and dredge capillaries of scalps to enable active ingredients to quickly reach the hair follicles to achieve the purposes of protecting hairs, raising hairs, preventing alopecia and the like, and is suitable for various hairs and scalps with various characteristics, free of anaphylactic reactions and side effect after being used, quick in effect and good in effects of hair developmentand hair care.

The invention relates to the field of food processing, and discloses a method for making braised pork and guaranteeing quality at normal temperature. The braised pork is prepared from pig pork, a salting solution and marinade, the method comprises injection seasoning, vacuum rolling and rubbing, a steaming technique and the like and is totally different from the traditional method for making the braised pork, defects of complicated process operation and large quality change in the traditional braised pork processing process are avoided, and plant-source ginger oil, garlic essential oil, tea polyphenol, cinnamon oil and clove oil are taken as preservatives and combined with pasteurization to ensure that the quality guarantee period of the product at normal temperature is longer than six months; the product has unique flavor, is aromatic, sweet, palatable and rich in nutrients, and can be directly eaten by consumers, which is convenient and quick; and the method has application prospectfor industrial large-scale production.

The invention relates to a preparation method of solid low-sugar ginger tea. Full gingers are pressed to obtain partial juice, left gingers are quickly dried through microwaves, edible alcohol is used for soaking the dried left gingers so as to extract ginger oil resin, the ginger juice and the ginger oil resin are mixed to prepare microcapsule powder, and then the microcapsule powder is mixed with crystallized sugar alcohol to prepare the solid low-sugar instant ginger tea. According to the preparation method, ingredients of raw gingers can be maximally utilized and protected, the productionefficiency also can be improved, and the production cost can be reduced; the produced solid low-sugar instant ginger tea belongs to categories of low-sugar food and low-calorie food; the procedures are coherent and simple, technique conditions are moderate, the ginger juice is completely used, and the edible alcohol for extracting the ginger oil resin can be condensed and recycled; and the solid low-sugar instant ginger tea powder has characteristics of fineness, mobility, particular fragrance of the ginger, slight spice irritation, instant solubility, capability of being rapidly dissolved inhot water, stability in a drying state, and more than or equal to 90 percent of gingerol retention after being held in darkness for 6 months.

The invention relates to a fresh-keeping agent of smoke meat, and a preparation and fresh-keeping method of the smoke meat through the fresh-keeping agent. The fresh-keeping agent comprises 3-6 parts of tea polyphenol, 2-8 parts of vitamin, 1-3 parts of ginger oil, and 5-15 parts of citric acid. The fresh-keeping method comprises the steps of successively injecting a salting liquid into raw meat and rubbing and salting the meat in vacuum; decocting, airing and smoking the salted meat; and spraying the fresh-keeping agent on the surface of the smoke meat, and airing. According to the fresh-keeping agent of the smoke meat and the fresh-keeping method provided by the invention, natural product antioxidants are selected, so that the fresh-keeping agent has the characteristics of nontoxicity and no side effect and the like, is low in cost, simple and convenient in process, and does not affect smoke meat products. The combination technology provided by the invention has the synergetic effect. Compared with the prior art, the inoxidizability of the smoke meat can be greatly improved. Not only is oxidation of smoke meat is slowed down, but also change on color and flavor can be slowed down, and the color is bright and stable. Generally, the quality of smoke meat product is improved, and the fresh-keeping agent has a good application prospect.

The invention relates to a ginger oil resin microcapsule and a preparation method thereof. Cyclodextrin is directly combined with functional components of ginger such as gingerol and the like in ginger juice (aqueous solution) to be stewed and refrigerated for split phase to realize separation. The method extracts ginger oil resin from ginger directly by an aqueous two-phase system and prepares the ginger oil resin microcapsule by a microcapsule technology at the same time, two steps of the technical process are integrated in one technology, so that the technology is simple; and at the same time, the extraction separation technical process is carried out in water phase under gentle condition, thereby being good for the comprehensive utilization of ginger starch and ginger dietary fiber. The ginger oil resin microcapsule has stable performance under dry state and has the advantages of good fluidity and crystallinity, good dispersibility, easy absorption, slow release of core material, good controlled release effect, etc.

A tea cigarette features that its threds are made of tea leaves, roasted barley bran, ginger oil, cinnamon bark oil, origanum herb oil, coffeine, allyl isothiocyanate, etc. Its advantages are no damage to human health and good enjoyment to smoke it.

The invention provides condiment oil containing sesame oil and natural essential oil, which has spicy flavor and sesame flavor; and the condiment oil comprises 80.0-99.9 percent of sesame oil by weight and 0.1-20.0 percent of natural essential oil by weight, wherein the natural essential oil is selected from one or more of star anise oil, small fennel oil, clove oil, ginger oil, nutmeg oil, cassiaoil, zanthoxylum oil, black pepper oil, garlic oil celery fruits oil, sage oil, sweet basil oil, cumin oil, cardamon oil and chili oil.

The invention belongs to the technical field of cosmetics, and particularly relates to ginger essence hair conditioner and a preparation method thereof. The ginger essence hair conditioner is prepared from the following components: ginger roots, trimethylstearylammonium chioride, cetostearyl alcohol, glycerinum, softening agent, hydroxyethyl cellulose, PPG-3 caprylyl ether, ginger oil, ginger extract, moisturizer, emollient, tocopheryl acetate, lactic acid, curcumin, phenoxyethanol, preservative and water. The ginger essence hair conditioner is prepared by adding ginger active ingredients extracted and separated by virtue of supercritical carbon dioxide in a silicone-oil-free formula, and can clean the grease and provide nutrition for scalp; and the preparation method is simple, stable in process and capable of being popularized to use.

A soft-shelled turtle feed containing egg yolk and fish oil comprises the following raw materials in parts by weight: ginger oil 0.1-0.2, spirulina 1-2, oat flour 30-40, soy bean protein powder 10-20, egg yolk powder 6-8, chestnut 5-8, orange peel 2-4, Ligusticum chuanxiong Hort 1-2, flos sophorae immaturus 1-2, brown rice 5-15, kalimeris indica 8-10, amaranth leaves 4-6, salicornia europaea 4-6, clover 3-5, lecithin 1-2 and fish oil 1-2. The soft-shelled turtle feed contains health raw materials such as kalimeris indica, salicornia europaea and clover, and moreover the salicornia europaea has the oxidation resistance, anti-inflammation and immune regulation effect, and the health growth of soft-shelled turtle can be promoted.

The invention relates to the technical field of chemicals for daily use, and particularly relates to a formula of plant active liquid shampoo and a preparation method thereof. The formula of the plant active liquid shampoo comprises the following components in percentage by weight: 1.0-15.0% of sapindus-saponin, 1.0-20.0% of tea saponin, 3.0-20.0% of sodium lauroyl glutamate, 3.0-30.0% of cocamidopropyl betaine, 0.1-2.0% of glutamic acid, 0.1-2.0% of menthol, 0.5-5.0% of glycerin, 0.2-2.0% of vitamin E, 0.2-2.0% of vitamin H, 0.1%-1.0% of baicalin, 0.1%-1.0% of cnidium lactone, 0.1%-2.0% of magnolol, 0.5-2.0% of ethyleneglycol monostearate, 0.2-2.0% of potassium sorbate, 0.1-0.5% of D-sodium erythorbate, 0.3-5.0% of quaternary ammoniated B5, 0.1%-0.5% of citric acid, 0.1%-2.0% of ginger oil, 0.5-5.0% of guar hydroxypropyltrimonium chloride, 0.3-5.0% of food-grade PAM, 0.1%-3.0% of NaCL and the balance of deionized water. A surface active agent and a bactericide of the formula of the plant active liquid shampoo adopt plant activity and biological agents, and therefore, the plant active liquid shampoo is suitable for all types of people, especially pregnant women and infants.

The invention relates to a biochemical engineering separating method of natural active products, and especially relates to a method for simultaneously extracting and separating ginger essential oil and ginger oil resin enriched in gingerol in ginger by a supercritical carbon dioxide fluid. The method is characterized in that the pressure and temperature of an extraction kettle is changed, the ginger essential oil containing little 6-gingerol and 6-gingerol-enriched ginger oil resin with large appearance and property difference can be obtained in a separation kettle in different extraction and separation phases. The method uses a separation kettle, the process flow is simple, two important extraction products such as ginger essential oil and ginger oil resin in ginger can be used in the fields of food, cosmetic, medicine and the like and clearly obtained at a time, the investment for equipments and workshops is small, and the large scale production can be carried out.

The invention relates to a method for separating ginger essential oil from gingerol-rich oleoresin ginger through low-pressure supercritical CO2 extraction. The method comprises the steps of extracting ginger powder with high-pressure low-temperature CO2 fluid under low extraction pressure and at low temperature to prepare first CO2 extract liquid in which effective ingredients of ginger are dissolved; performing heat exchange and heating on the first CO2 extract liquid and separating directly to obtain oleoresin ginger resin containing extracts of full ingredients of ginger; carrying out extraction, heat exchange and heating, rectification and separation on the oleoresin ginger resin containing extracts of full ingredients of ginger sequentially to obtain high-purity ginger essential oil and gingerol-rich oleoresin ginger respectively, thereby achieving effective separation of the two effective ingredients. According to the method, while the extraction temperature and the extraction pressure are effectively reduced, the two effective ingredients, gingerol-based oleoresin ginger and ginger essential oil, in ginger are effectively separated, and finally, high-purity ginger essential oil and gingerol-rich oleoresin ginger are prepared.

The invention relates to a preparation method of a meat-flavor essence. The method comprises the following steps: in a reactive kettle, successively adding a sulfocompound, an amino acid mixture, reducing sugar, hydrolyzed plant protein, enzyme-dispersed animal protein and yeast extract for maillard reaction to obtain a reaction essence base; with salad oil as the solvent, successively adding zanthoxylum oil, anise oil, cinnamon oil, geranium oil and ginger oil to obtain spicy essence base; with trimethylene glycol as the solvent, successively adding 4-methyl-4-sulfydryl-2-pentanone, 4-methyl-5-ethoxyl thiazole, 2-acetylpyrazine, ethyl maltol and vanillin to obtain a meat-flavor essence base; taking the reaction essence base, the spicy essence base and the meat-flavor essence, and adding table salt, monosodium glutamate, white granulated sugar and a thickening agent, uniformly mixing, and using a homogenizer and a colloid mill to prepare a pasty essence; and stirring the prepared pasty essence under the constant temperature of 50-100 DEG C for 10-60min to obtain the finished product. The essence is more plump in flavor and more natural, and has more cooking sensation.

The invention provides a sanitary towel preparing process, and relates to the technical field of hygienic products. A sanitary towel prepared through the process mainly comprises a water absorbing layer, a medicine layer, a fabric layer, a negative ion functional chip, an isolation layer, an aluminum-plated thin film sealed inner bag and a food-grade aluminum foil film outer bag. The water absorbing layer is prepared by cooling composite fibers, forming a net, conducting adhering, reinforcing, edge cutting and winding and filling in a super-water-absorbability material. The medicine layer is prepared by melting polyethylene and adding polyvinylpyrrolidone, ginger oil, vanillyl butyl ether, coco-betaine glyceride and edible decaldehyde-ethanol to be evenly stirred. The finally-obtained sanitary towel can generate warm feeling, has the effects of being comfortable, free of stuffy feeling and moist feeling, is high in water absorbability, high in breathability and good in sealing performance, gives the safety guarantees and has the good function of restraining the growth of bacteria and fungi.

The present invention discloses a preparation method of a nanometer-ginger oil emulsion, and belongs to the technical field of functional food and food additive preparation. Oleoresin and essential oil are mixed in a certain proportion to improve the stability of the emulsion, the mixture is emulsified with a simple and quick ultrasonic emulsification method, and the nanometer-ginger oil emulsion uniform in distribution and good in stability is finally obtained. The nanometer-ginger oil emulsion is relatively strong in pH and ionic strength resistance and good in stability of diluent (1000*), can be used as an emulsion flavor in food industry application, and is suitable for the development and utilization of acidic beverages. The prepared nanometer-ginger oil emulsion is more harmonious than the nanometer-emulsion prepared by using ginger essential oil or oleoresin alone, and not only retains volatile flavor substances in the ginger essential oil, but also retains non-volatile flavor substances in the ginger oleoresin.

The invention discloses a composition for protecting gastric mucosa, nourishing stomach and protecting the stomach. The composition comprises the following raw materials in part by weight: 60-98 parts of seabuckthorm seed oil and 2-40 parts of wild ginger oil. The invention has the beneficial effects that: (1) the composition disclosed by the invention has the effects of reducing gastric acid secretion, lowering pepsin activity, increasing gastric mucus secretion, enhancing gastric motility, killing helicobacter pylori, protecting the stomach, sterilizing, warming the stomach and nourishing the stomach; (2) the seabuckthorm seed oil and the wild ginger oil serving as raw materials used in the invention have synergic actions, so that the treatment and prevention effects of the two raw materials which are taken separately on the stomach are improved; (3) the composition is safe and free from side effects; and (4) the problem that a patient suffering from stomach diseases is required to take antibiotics and various medicaments for suppressing gastric acid secretion, increasing gastric motility and the like is solved, the dosage of the patient is reduced greatly, and the mental pressure of the patient is also relieved.

The invention discloses an ecological and moisture-proof wood floorboard and a making process of the same. The ecological and moisture-proof wood floorboard comprises a wood floorboard body. A wood wax oil layer is arranged on the upper surface of the wood floorboard body. A respiratory paper layer is bindingly pressed on a ground-contacting surface of the wood floorboard body. The process comprises the steps of opening male and female tenon rabbets on a wood embryonic plate having a moisture content of 10% to 14%; flatly placing the slotted wood embryonic plate into an oil tank of mixed oil including ginger oil, linseed oil and tea tree oil for immersion of 30 to 45 seconds and then taking out; drying the slotted plate under a wind-free and dust-free environment for 44 to 52 hours at a temperature of 22 DEG C to 28 DEG C, with relative humidity being 45% to 55%; bindingly pressing the respiratory paper on the dried ground-contacting surface of the floorboard body; coating the wood wax oil layer on the front side of the floorboard and then again drying the floorboard body under the wind-free and dust-free environment for 20 to 28 hours at a temperature of 22 DEG C to 28 DEG C, with relative humidity being 45% to 55%. The wood floorboard of the invention has the advantage of eco-environmental protection.

The invention relates to a nutrition condiment, in particular to a fresh sea crab nutrition condiment and a preparation method thereof. The fresh sea crab nutrition condiment comprises the following components in parts by weight: 3.75-25.45 parts of sea crab zymolyte powder, 40-50 parts of sodium glutamate, 15-20 parts of table salt, 1.5-3 parts of I+G, 8-10 parts of dextrin, 8-10 parts of starch, 1-1.5 parts of green onion powder, 0.3-0.5 part of ginger oil and 0.75-1.25% of fresh yolk. The method provided by invention is mainly used for increasing the nutrition ingredients of the condiment, ensuring the condiment to be one nutrition source in food, and facilitating realizing the wish of eating sea crabs for people.