394 results about "Steeping" patented technology

A grain containing starch, such as corn, is refined. The grain is steeped in water at a temperature of about 125 to 160° F., which water is essentially free of sulfurous acid and contains recycled enzymes from downstream processes, in a counter-current steeping reactor for about 10 to 20 hours to produce an aqueous slurry of steeped grain having a moisture content of about 40 to 50 percent. The various components of the grain are then separated and the starch is converted to ethanol.

The invention discloses a production method of aged dry red wine. The method is characterized by comprising the following steps of: removing the stem of grape and crushing; steeping at low temperature for 4-12 hours; after the steeping, separating part of the grape juice, and adding yeast into the pulp to perform temperature-controlled alcohol fermentation; meanwhile, centrifuging the separated grape juice for producing pink wine; after the alcohol fermentation, performing temperature-controlled micro-oxygenation on the separated raw wine; and then performing the processes of malolactic fermentation, clarification, freezing, filtering and the like to obtain the aged dry red wine. Through the invention, the chroma, tannin and total phenol of the produced aged dry red wine are obviously improved in comparison with the common aged dry red wine; moreover, the aged dry red wine produced by the method disclosed by the invention has stable color, full body, mellow and coordinative mouthfeel and strong structure sense; the aging potential is obviously enhanced; and the production method is simple and easy to control and suitable for industrial production.

A tea maker comprises a vessel in which is located a conveyor. The conveyor, preferably vertically, transports a carriage. The conveyor and a carriage are surrounded by a tube and are protected from the water in the vessel. An enclosed basket coupled to the carriage. An external user interface allows a user to select brewing parameters such as the type of beverage brewed, the brewing temperature, and the steeping time. The selection is sent to a processor. The processor then encodes the selection into a control data for the heating assembly or the conveyor.

The invention belongs to the field of feedstuff additives, and relates to a livestock and poultry meat quality modifier, and a preparation method thereof. The modifier is characterized in that: crushed and sieved tangerine peel, cinnamon, hot pepper, and clove are adopted as main materials; bean pulp, corn flour and wheat bran are adopted as auxiliary materials; the materials are processed through steps of water-steeping, pH value regulating, sterilizing, and cooling; the materials are then inoculated with probiotics for fermentation; after fermentation, the materials are dried, such that themodifier is obtained. The meat quality modifier is used as a livestock and poultry feedstuff additive. The addition amount of the modifier in the feedstuff is 0.02% to 0.5% by weight. The modifier can be used for replacing antibiotic medicines and hormone medicines used in current livestock and poultry productions. With the modifier, livestock and poultry digestions can be promoted, livestock andpoultry production performances can be improved, livestock and poultry meat qualities and flavors can be improved, and livestock and poultry product added values can be increased. The modifier also has advantages of no toxic and side effect, no pollution, no residue. The modifier causes no drug resistance. With the modifier, livestock and poultry meat production requirements of high-efficiency, high-quality and health can be satisfied.

The invention discloses a production method of a bamboo wood mould-proof dyeing agent. The method comprises the following steps of: adding 75-85 parts of wormwood, 25-35 parts of tea leaves, 3-7 parts of cortex moutan, 1-3 parts of honeysuckle, 2-4 parts of lavender, 2-3 parts of yellow cinnamon leaves, 1-3 parts of agarwood powder, 1-2 parts of michelia alba, 1-2 parts of sandalwood, 1-2 parts of clove and 400-600 parts of water in a reaction kettle, and boiling for 7 hours; and cooling and filtering to obtain the filtrate which is the stock solution of the mould-proof dyeing agent. The application method comprises the following steps of: diluting the stock solution according to weight ratio of the stock solution to water being 1:100; pouring the diluted stock solution into a steeping pool, and feeding the bamboo wood to be steeped until the bamboo wood is completely submerged; heating to 50-95 DEG C and steeping for 20-30 hours; and cooling, fishing out the bamboo wood and airing toobtain the dyed mould-proof bamboo wood. The mould-proof dyeing agent prepared by the method has natural and bright color and natural aroma, and is non-toxic and pollution-free to the environment; and moreover, the production cost is low, and the raw materials are easily obtained.

The invention provides a preparation method of composite pulp of paper pulp and cotton linter for viscose. By utilizing the method, the unique performances of fibers such as bamboos, woods, bast fibers, bagasse and the like can be combined with the excellent performances of cotton; any other two or more than two of raw materials such as the paper pulp or the bamboos, the woods, the cotton, the bast fibers and the like can be steamed and cooked independently and can be composited and prepared into dissolved pulp at a bleaching stage after being subjected to a series of process treatments. The varieties of the paper pulp used in the invention are not limited from production methods and raw materials and can be unbleached pulp or bleached pulp; through alkali steeping treatment, the difficulty in steaming and cooking the paper pulp is reduced, the prepared dissolved pulp has high content of alpha cellulose and the steeping liquor can be cyclically utilized; and by utilizing the method, the pollution in the pulping process is less and the cyclic utilization of the alkali liquor can be realized.

The invention relates to a continuous fiber fabric reinforced thermoplastic polyurethane composite material and a preparation method thereof. The composite material is prepared by heating, curing and cooling a continuous fiber reinforced fabric which is steeped in thermoplastic polyurethane elastomer reaction liquid, wherein the continuous fiber reinforced fabric is selected from one or more of organic fibers, metal fibers or inorganic fibers, and the thermoplastic polyurethane elastomer reaction liquid is formed by polymerizing a polyether component and an isocyanate component. Compared with the prior art, the continuous fiber fabric reinforced thermoplastic polyurethane composite material prepared by using the continuous fiber reinforced fabric as a reinforcing material and a thermoplastic polyurethane elastomer as a reinforced matrix has the advantages of good steeping, low porosity, adjustable thickness, high glass fiber content and the like. The preparation method has the advantages that the production line is simple, equipment can realize the high-efficient continuous production, no environmental pollution is caused in the production process and the like.

The invention relates to a method for preparing smoked sausages. Raw materials include, by weight, pig lean meat 40-50 parts, pig prime condition meat 10-20 parts, chicken 10-20 parts, ice water 12-18 parts, salt 1.5-2 parts, white granulated sugar 1-2 parts, monosodium glutamate 0.2-0.3 part, seasoning liquid smoke 0.1-0.3 part, five-spice powder 0.1-0.2 part, ginger and shallot powder 0.1-0.2 part, pepper powder 0.02-0.06 part, isolated soy protein 2-5 parts, potato starch 2-3 parts, composite phosphate 0.3-0.4 part, carrageenan 0.3-0.4 part, plasma protein 2-5 parts, coloring liquid smoke 0.3-0.8 part, vitamin C 0.03-0.04 part and nitrite 0.006-0.007 part. The method for preparing the smoked sausages comprises the steps of arrangement of raw material meat, spraying and steeping, injection and batch-type pressure-transformation rolling, meat mincing, auxiliary material addition, standing and curing, chopping and stirring, sausage filling, drying, cooking, cooling, secondary drying and storage. The smoked sausages prepared by means of the method has the advantages of having smoky flavor liked by people and being high in low-temperature meat products, good in taste, easy to absorb, safe, reliable and capable of effectively prolonging quality guarantee period of the products. The method is simple and easy to perform and can be applied to mechanical production of factories.

The invention relates to the field of malting and in particular relates to a method for preparing malts with high malt aroma and beer thereof. The method mainly comprises the following steps: selecting wheat, raw material pretreatment, steeping, sprouting, green malt drying, kilning and removing roots. According to the steeping and sprouting process, the sprouting uniformity is improved, lots of amino acids and reducing sugars are generated under the optimum water activity conditions, the degree of a Maillard reaction is controlled through the drying and gradient temperature rise kilning process, specific malt aroma components are generated, and due to sensory evaluation, the malt has pure and strong aroma, is clean and coordinative and does not have burnt taste and other odors. The method is used for improving the content of malt aroma substances in the malt, the defects that the malt prepared in the prior art is not obvious in aroma and partial specific malts have obvious burnt taste except certain malt aroma are overcome, the technical problem that the malt is aromatic but easily burnt is effectively solved, pure and strong malt aroma is presented, the malt can be used for preparing high-malt aroma wort or high-malt aroma beer, and the typical flavor characteristics of the malt aroma of the beer are reflected.

The invention discloses a steeping solution and a method for preparing a catalyst by adopting the steeping solution. The steeping solution contains a compound containing VIB family metals, an organic acid salt containing VIII family metals, inorganic acid and an organic additive, wherein the concentration of the organic additive in the steeping solution is 1-150 g / L; and counted by the compound, the concentration of the compound containing VIB family metals is 100-1,100 g / L, the concentration of the organic acid salt containing VIII family metals is 10-800 g / L, and the concentration of the inorganic acid is 1-100 g / L. When the steeping solution provided by the invention is used for preparing a hydrogenation catalyst, the performance of the hydrogenation catalyst is improved, and the hydrogenation catalytic activity of heavy aromatic hydrocarbon is remarkably raised particularly.

The invention discloses a cancer pain-relieving plaster prepared by a preparation A and a preparation B, wherein the preparation A is prepared by five branches, five skins, one brick, one stone, five cores, and the like; the preparation B is prepared by poria cocos, pinellia ternate, jackinthepulpit tuber rhizome, trichosanthes kirilowii maxim, centipede, zaocys dhumnade, and the like. When the cancer pain-relieving plaster is prepared, the preparation B is added into the preparation A to be decocted for 4.5-5.5 hours, red lead is added to be mixed to pasty fluid, then cold water is added for steeping to releasing fire-toxin, water is changed once one day, and the plaster is obtained after steeping for 7 days. When the plaster is used, the plaster is coated on cotton cloth or plaster paster. The cancer pain-relieving plaster mainly aims at tumour cancers of lung cancer, gastric cancer, liver cancer, pancreatic cancer, colon caner, rectal caner, kidney cancer, bladder caner, breast cancer, cervical cancer, ovarian cancer, esophagus cancer, laryngeal cancer, and the like and is obvious in pain-relieving effect.

The invention discloses a brewing method of fruit-flavored dry red wine. The brewing method comprises such processing steps as determining a harvest time and harvesting, removing stems, sorting, crushing, extracting juice, cold-steeping, undergoing alcoholic fermentation with peels, separating peels and dregs, undergoing alcoholic fermentation with clear juice, storing, stabilizing, blending, freezing, sterilizing, filling and the like, so that produced dry red wine is intense, elegant and exquisite in fruit flavor, smooth and soft in taste, and is balanced and coordinated in wine body.

The invention discloses a preparation method for an organic red yeast glutinous rice wine. The preparation method includes the following steps: (1) rice steeping; (2) washing and showering; (3) steaming; (4) material jarring; (5) diastatic fermentation; (6) pressing; (7) sterilization; (8) jarring, sealing and aging; (9) mixing; (10) clarification by freezing; (11) filtration; (12) sterilization and filling; (13) visual inspection; (14) cooling by sprinkling and air drying; (15) labeling, code spraying, packaging and warehousing. Since the preparation method disclosed by the invention adopts pottery jars for storage, the storage time is shortened by one third in comparison with the storage time of ordinary glutinous rice wine stored in large stainless steel tanks, moreover, the aged flavor is more outstanding, and the forming effect of taste and flavor is better. After clarification by freezing, three steps of filtration are then carried out, so that dregs in the glutinous rice wine can be thoroughly removed, consequently, the finished wine can be adapted to the change of temperature in each region in the process of sale, the storage time is long, the quality is guaranteed, and dregs cannot be easily produced.

The invention discloses a negative-pressure microwave combined drying method for preparing mushroom chips from dried mushrooms, which belongs to the technical field of processing of fruit and vegetable foods. The method mainly comprises the following steps of: foaming the dried mushrooms, fully washing, adding a color fixative for bleaching, cutting (or not cutting), adding a steeping liquor for steeping, draining sugar and scattering; performing negative-pressure spray drying on the pretreated mushrooms for 10-15 minutes, and rapidly dehydrating a high-moisture material in the uniform dryingstate till the moisture content is 20-30 percent; taking semi-finished mushrooms out, and putting the semi-finished mushrooms into a vacuum microwave drying box to be dried for 15-20 minutes till thefinal moisture content is below 6 percent; and charging nitrogen and packing to obtain a crisp mushroom product. The method has the advantages of high moisture evaporating speed, short drying time, uniform drying, product crispness, and capability of well keeping the original luster, appearance and nutrients of the mushrooms.

The invention discloses a fresh green zanthoxylum oil production process which comprises the steps of squashing, steeping, charging fresh vegetable oil, filtering, disintegrating peppertree dross and zanthoxylum oil, depositing zanthoxylum oil 5-20 days or removing suspended impurity and solid impurity with shaker, heating, filtering and loading.

A biological material for medical purpose, and method for preparation and use, the preparing method includes taking collagen or gelatin 30-70 parts, gluglucosan 20-40 parts, chondroitin sulfate 0-40 parts and chitosan 0-40 parts. The preparing process comprises the steps of stirring homogeneously, decompressing, de-aerating, drying, steeping, deionized water washing, drying, split charging, packaging, and radiation sterilization treatment.

The invention discloses a tobacco leaf remaking process using functional type paper making method comprising steeping, extracting, separating, pulping, applying, wherein one or more functional constituents can be added into the modulation procedure, e.g. Chinese medicinal herbs or menthe.

The invention relates to a fresh-keeping crisp dried bamboo shoot and fresh-keeping crisp bamboo shoot prepared from fresh bamboo shoot and to the process for making them, which comprises the steps of, parboiling, water straining, cooling down, fermenting, de-watering, heating with boiling water, steeping, or scalding the dried bamboo shoot meat with boiling, steeping till the dried bamboo shoot becomes completely softened and distended.

A tea timer for determining a tea steeping time and optionally a tea steeping temperature is described. The tea timer includes a temperature measuring component, for example, a thermometer or thermistor enabled probe, for measuring temperature of a fluid and a control body having a display and circuitry. The display displays at least the determined tea steeping time. The circuitry determines the tea steeping time according to a measured fluid temperature, a user selected tea type and one or both of a tea strength and a brew type.

The present invention relates to a process for brewing a yellow wine by adding seriflux. According to the process, a specially made rice steeping seriflux is adopted as an acid generation agent used at a yellow wine fermentation early stage, and is added to cooked rice so as to quickly generate acid and provide an initial acidity of the fermented mash and acid substances, such that a subacidity environment is provided for beneficial microorganisms in yeast and wheat koji, rapid growth and reproduction of the beneficial microorganisms are easily performed, growth of mixed bacteria is inhibited, normal fermentation is rapidly performed, and alcohol is produced; a rice steeping process can be completed only by achieving a saturated state of rice after water absorption and completely dissolving protein and fat, such that a rice steeping time can be effectively shortened, and microorganism growth and reproduction, and rice sugar consumption caused by long time rice steeping can be avoided. The process comprises: rice preparing, soaking, steam boiling, cooling, addition of seriflux, seeding yeast and wheat koji, fermenting, fermentation post-treatment, and finished product packaging.

The invention discloses a method for willow artwork dyeing through a natural indigo pigment. The method comprises the following aspects that (1) indigo extraction is conducted, specifically, a plant raw material is subjected to crushing, fermentation, water soluble extraction and low-temperature drying, and the indigo pigment is prepared; (2) acid-alkali steeping is conducted, specifically, a hydrochlric solution with the concentration being 0.3-0.4% and a sodium hydroxide solution with the concentration being 0.25-0.3% are used to steep a willow artwork correspondingly; (3) cooking for impurity removal is conducted, specifically, impurities in the willow artwork is removed through cooking; (4) steaming for dyeing is conducted, specifically, the indigo pigment with the mass being 11-13% that of distillation boiler water is added, and steam dyeing is conducted; (5) low-temperature drying is conducted, specifically, the dyed willow artwork is dried; (6) infrared color fixing is conducted, specifically, the willow artwork is wrapped through mixed slurry and placed under infrared lamplight with the illumination intensity being 470-520 lux for color fixing; (7) ultraviolet inspection is conducted, specifically, the willow artwork subjected to color fixing is placed under an ultraviolet lamp, and the color fixing condition is inspected; and (8) tung oil layer coating is conducted, specifically, the willow artwork qualified after inspection is coated with tung oil, and after drying, the willow artwork with the natural indigo pigment is prepared.

The invention discloses gelatin and a preparation method thereof. The preparation method comprises steps of steeping fish skin of cold water fish in an alkaline solution; cleaning the fish skin steeped in the alkaline solution and steeping in an acid solution; adjusting the fish skin after the acid treatment step and the alkaline treatment step to be neutral, and extracting in hot water having a temperature of 40-100 DEG C to obtain the first gelatin solution; after the first gelatin solution is filtered, exchanging through a cation exchange resin and then exchanging through an anion exchange resin to obtain the second gelatin solution; and drying the second gelatin solution directly, or concentrating the second gelatin solution and then drying. The preparation method is simple in operation, easy in control, and low in cost. The waste fish skin is fully utilized and the waste is changed into things of value, thus reducing environment pollution. The gelatin is different from warm-water fish gelatin and terrestrial-animal gelatin, and is capable of preventing dehydration synthesis and playing a systematization function, and is suitable for preparing chilled food.

A system and process for steeping tea in a vessel is disclosed. The present invention incorporates the use of an infusing filter seated on or within a vessel and a lid or retaining mechanism to steep tea in water. The vessel has an retaining ledge that supports a mating infuser placed inside. The infuser seats in a stationery position on the mating ledge inside the vessel, offset from the center of the vessel, to allow for stirring, pouring or drinking of the resulting beverage without introducing the infusible material into the resulting steeped beverage product. The infuser comprises a filter element that holds the infusible material and allows contact with the water. The infusing filter is retained in its seated position in the cup, ether by a lid or positive locking mechanism that allows for the safe and convenient portage of the tea steeping assembly. The tea steeping assembly introduces a system that has the ability to produce a beverage product in a process that is entirely biodegradable and compostable.

The invention provides a millet wine production and fermentation device integrated with rice milk zero discharge, rice steeping, rice steaming and fermentation, and a millet wine production method using the device. The millet wine production and fermentation device comprises a fermentation tank with a relief hole and a limber hole; a sieve plate is arranged at the bottom of the fermentation tank to form an interlayer space; and an air blowing device capable of providing high-pressure air and hot steam is arranged below the sieve plate. The millet wine production method comprises the following steps: drawing off the water, steeping rice, draining away water, steaming rice, blowing air, emptying, fermenting (raking), blowing down and the like, and the steps are finished in an integrated fermentation device. The millet wine production and fermentation device has the characteristics that the traditional steps of steeping rice, steaming rice and fermenting finished in different containers are finished in a same container in a concentrated manner, the rice milk can be recycled, and zero emission of the rice milk in millet wine production is achieved.

The invention provides a one-hole multi-plants close planting method for saline-alkali soil rice, relates to a planting method for saline-alkali soil rice and aims to solve the technical problems that the conventional rice planting methods cannot be applied to saline-alkali soils, so the seedling keeping ration is low, the head sprouting is irregular, and the yield is low. The planting method comprises the following steps of 1, seedling growth: increasing the seedling-seeding amount; 2, soil preparation: performing early spring rotary tillage, steeping field, leveling the soil by harrowing and applying enough base fertilizer; 3, transplanting of seedlings, wherein the transplanting density is 8 to 10 plants per hole, the hole spacing is 10cm and the row spacing is 30cm; and 4, field management: irrigating, applying fertilizer for tillering and fertilizer for head sprouting, weeding and preventing diseases and insects. By the planting method, early heading and early heading time of rice can be ensured, because of a group effect, the planting method can enhance the saline-alkali resistance of rice, promote growth of rice and improve the utilization rate of water fertilizer, and the planting method has the advantages of convenience in implementation, high operability, low cost, increase in yield and the like, and has quite important guiding significance as well as popularization values in the production of saline-alkali soil rice.