953results about How to "Aroma" patented technology

The invention discloses a special amino acid fertilizer-water paste for aquiculture and a preparation method thereof. The special amino acid fertilizer-water paste for aquiculture is prepared from the following raw materials in certain proportion: an amino acid solution, microelements, fermentation organic substances, inorganic fertilizers, minerals, a water quality improver, beneficial bacteria and a thickening agent. The preparation method comprises the following steps: A. production of amino acid solution namely, a. hydrolyzing; b. neutralizing; c. filtering; d. concentrating; B. production of fermentation organic substances: a. mixing: evenly mixing organic raw materials with the amino acid solution; b. inoculation: evenly mixing the organic raw materials with beneficial bacteria; c. fermentation; and C. production of amino acid fertilizer-water paste: a. chelation: heating the amino acid solution, adding microelements while stirring to perform chelation; b. mixing: sequentially adding the fermentation organic substances, inorganic fertilizer, minerals, water quality improver and beneficial bacteria, and evenly mixing; c. thickening: adding a thickening agent, and evenly mixing; d. inspection. The invention enhances the immunity of fish, reduces the occurrence of diseases, increases the culture yield of bighead, lowers the fish culture cost, and improves the fish quality.

Smoking articles, such as filter cigarettes, are packaged in a metal box which is curved to a shape that conforms to the curvature of the human body so that the box can be comfortably carried in a shirt or pant pocket. The metal box comprises a lid and a four sided tray. The lid and the tray have rolled lips which interengage to mechanically and slidably retain the lid to the tray. The lid covers the open front of the tray and is slidable along an arcuate path corresponding to the radius of curvature of the lid to selectively open or close the front of the tray. The lid of the box includes an abutment that prevents the lid of the box from being completely removed unless additional force is applied to push the abutment past the rear wall of the tray.

The invention discloses an anion anti-microbial mildew-proof floor. The mildew-proof floor is composed of a damp-proof layer, a TCM (Traditional Chinese Medicine) board layer, an anion adhesive layer and a wear-resistant layer, wherein the damp-proof layer, the TCM board layer, the anion adhesive layer and the wear-resistant layer are sequentially arranged from down to up, and the upper and lower surfaces of the TCM board layer are respectively glued with the damp-proof layer and the wear-resistant layer through the anion adhesive layer; the anion adhesive layer consists of a soy protein adhesive and anion natural mineral substance powder, wherein the mass ratio of the soy protein adhesive to the anion natural mineral substance powder is 4:1, the anion natural mineral substance powder is a mixture of tourmaline, lanthanide rare earth compound salt and titanium dioxide in accordance with the weight ratio of 4:3:3, therefore anions can be continuously released to remove formaldehyde, other hazardous substances and indoor peculiar smell, and realize bacteria resistance and bacteriostasis and purify indoor air, so health efficacy is achieved; furthermore, Chinese herbal medicinal ingredients contained in the anion anti-microbial mildew-proof floor can play a role in mosquito repellent, bacteria resistance, bacteriostasis and multiple functions, therefore the anti-microbial mildew-proof floor has an extensive application prospect.

The invention relates to the technical field of animal product processing and in particular relates to preserved meat and a pickling method of the preserved meat. The preserved meat is obtained by pickling pork by using edible salt, white spirit, peppers, anises, cloves, tea, white sugar and nitrate. The pickling method comprises the steps of (1) pretreatment; (2) immersing;(3) salt frying and pickling; (4) air-drying; (5) fumigation-drying; (6) cooling; and (7) package. According to the preserved meat and the pickling method of the preserved meat, the using amount of pickling ingredients is small, so that the conventional flavor and the color of the preserved meat are guaranteed; the preserved meat is brown, transparent and shiny, is the same in reality as in appearance and smells delicious; the good smell can be kept for a long time; the preserved meat is tender and fat but not greasy; furthermore, the pickling flavor is strong; lean is kermesinus, and fat is milk white; meanwhile, the salt content is only 1.6-2 percent; people do not feel seriously thirsty after eating the preserved meat. The preserved meat is immersed in boiled tea water, so that the meat has natural, fresh, cool and pleasant tea flavor; fumigation is executed by combusting tea tree branches, so that the natural tea fragrance of the preserved meat is enhanced.

The invention discloses a tea making technology using light microwaves. The technology comprises the following steps of: sunning with light waves; putting fresh tea leaves in light wave equipment; turning on a power supply, wherein the wavelength of the light waves is 250-800nm, the power is 400-3,000W, and the illumination time is 1-10min; removing green with light microwaves, drying and sterilizing; extracting aroma with light waves; and performing tea screening, check and vacuum packing to obtain a tea product. The light microwaves are applied to the tea processing; and due to the non-thermal effect of the light microwave electric field in the green removing and drying processes, the processing time is greatly shortened, and the tea quality is maintained. Meanwhile, the light microwaves have a sterilization function and can effectively kill microorganisms in tea. Through the tea making technology using light microwaves, the fresh leaves can be collected and processed on the site, and the processes of sunning, green removing, drying, aroma extraction and sterilization are finished in one step, thus the efficiency is high, the operation is simple and the production cost is effectively reduced. Through the invention, the prepared tea has high and stable quality.

The invention belongs to the technical field of feeds and particularly relates to a feed for crabs. The feed for crabs is characterized by comprising the following materials in parts by weight: 30-60 parts of pork skin, 20-50 parts of fat pork, 5-15 parts of lean pork, 6-9 parts of corn meal, 3-5 parts of soybean meal, 1-5 parts of edible oil, 0.1-1 part of garlic cloves, 1-2 parts of fish scale powder and 0.5-1.5 parts of rape seed cakes. The main problems that since the feed for crabs is difficult to absorb, the crabs grow slowly and the water quality is contaminated in the prior art are solved; the feed disclosed by the invention has the beneficial effects of being rich in nutrition and aromatic in smell, containing antiviral components, and enabling the crabs to grow fast after the feed is eaten; the feed is simple to prepare and all the materials of the feed are rich in supply.

The invention relates to a method for preparing Tujia cured meat. The method comprises the following 10 processes of: preparing a meat blank raw material, stirring and mixing the raw material, pickling, soaking, airing, baking, smudging, mixing colors, protecting the colors and taste and packaging. The method has the advantages that pricklyash peel and table salt are used only in pickled ingredients, so that the conventional distinctive character of pickling the Tujia cured meat is kept; the operation of baking for dehydration and the operation of smudging for flavoring is separated in the smoke curing process, so that the cured meat can be controlled; the taste of the cured meat is fragrant and diffused by using smoke generated by fresh pine and cypress branches and oriental oak wood; the colors are mixed by utilizing the concentration of the smoke, so that the natural color of the cured meat is kept and an effect of brown color can also be achieved under the condition that pigments are not used; and by the processes of protecting the colors and taste and packaging, the specific color of the cured meat is constant for a long time, and the cured meat can be stored for a long time without deterioration. The Tujia cured meat is brown in color, transparent, bright, consistent in outside and inside, diffused in fragrance, soft in mellow taste, tender in meat and fat but not greasy.

The present invention discloses vinegar making process, in which rice, sodium carbonate, salt, calcium chloride, alpha-amylase, sugar, saccharifying enzyme, yeast, water and rice hull or wheat bran in certain weight proportion are used as material. The made vinegar is brown, bight, fragrant, mildly sour and slightly sweet, and has total acid amount account with acetic acid not less than 4.0 g each 100 ml.

The invention discloses a method for preparing camellia oil. The method is implemented by the following steps of: physically de-acidifying degummed crude tea seed oil from which impurities are removed to keep free fatty acid in the crude oil less than 0.4 percent, wherein peroxide and odoriferous substances in the crude oil, in particular the free fatty acid are removed in a physical de-acidifying process; performing alkaline refining and deacidification for ensuring the color and luster of physically de-acidified oil; adding sodium silicate and alkali into the oil in turn respectively; washing and standing the mixture; washing the mixture with water; drying the washed mixture; and de-coloring and deodorizing the dried mixture to obtain refined camellia oil. The method has the characteristics of low consumption of needed auxiliary materials, little waste water discharge, less produced soapstock, short deodorizing time and low production cost.

The present invention is protein feed and its preparation process with potato slag. Protein feed is prepared with waste potato slag from starch production, and through squeezing to dewater, adding certain amount of supplementary material, inoculating certain amount of microbe seed and solid fermentation. The said preparation process is simple, and has high yield, low investment, low power consumption and other advantages. Thus obtained feed product has the fermented product, including microbe, metabolite and substrate utilized fully, and possesses the active components maintained, high amino acid content and high nutritious value.

The invention discloses a processing method of special type wild boar bacon. The processing method comprises the ten major steps of: selecting a material; placing under a cold environment; trimming; tumbling; pickling; cleaning; soaking; drying; fire-curing; and air-drying. The processing method has the beneficial effects that the special type wild boar meat is used as the raw material, the special flavor of the bacon is substantially guaranteed, meanwhile various natural Chinese traditional medicine raw materials are used as spices for pickling, not only the natural quality of the bacon can be guaranteed, but also the bacon has a health-care function, grease of the bacon can be effectively removed through multiple cleaning and soaking, finally the meat is subjected to fire-curing by using cinnamomum hupehanum branches and leaves, branches and leaves of pine and cypress trees and ailanthus bark, smoke is directly used for fire-curing of the bacon after being filtered by active silicon oxide, harmful components in the smoke can be filtered off, and the bacon is subjected to fire-curing of bamboo leaves on the last day. The special type wild boar bacon pickled by using the method has rich and delicious flavor, yellow color, diffusing aroma, lasting pure taste, no greasiness and long storage period and can meet the diverse requirements of people on material and cultural life.

The invention discloses a lactobacillus plantarum used for the silage alfalfa, which can improve the quality of the alfalfa silage feed. The lactobacillus plantarum used for the silage alfalfa has the technical scheme that the lactobacillus plantarum (L. plantarum Ps-9) is lactic acid bacteria which is screened from 100 plants of lactobacillus plantarum and has the advantages of favorable acid resistance, strong growth capability and high acid production speed. The bacterial strain of the bacteria is collected in the China general microbiological culture collection center with the collection number of CGMCC (China general microbiological culture collection center) No. 5489, and the collection data is 23rd, Nov., 2011. The invention also discloses a use method for the lactobacillus plantarum.

The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.

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 ampelopsis grossedentata selenium-enriched functional drink and a preparation method thereof and relates to natural health functional drink added with no preservative. The ampelopsis grossedentata selenium-enriched functional drink is prepared from the following components in percentage by weight: 10-80% of ampelopsis grossedentata extracting solution, 1-20% of cordyceps militaris extracting solution, 0.01-0.05% of vitamin C, 0.2-0.8% of beta-cyclodextrin, 0.01-0.05% of flavoured enzyme, (1-5)*10<-4>% of plant organic selenium and the balance of water. The prepared drink has the health effects of resisting to oxidation, protecting liver, helping digestion and improving immunity and can meet market diversification demand of drink.

A preparation of increasing the quality of tobacco leaf features it contains cellulase, proteinase, pectinase, amylase, beta-amylase and yeast powder. It can speed up the process of natural ageing of tobacco and shortening natural ageing cycle of tobacco.

The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.

A production technology of lotus seed wine comprises the steps: crushing dry lotus seeds with or without husks into 1 mesh to 8 meshes, adding 40 Kg-70 Kg of water and mixing to moisten the crushed dry lotus seeds; putting into a container or wrapping with cloth, compacting and pilling up to make water uniformly fully absorbed, then stirring to a fluffy state, steaming until the lotus seeds are thoroughly cooked, spreading and cooling to 26 DEG C-34 DEG C; stirring and mixing with 0.8%-2% of a medicinal liquor, 0.2%-0.6% of glucoamylase and 0.08%-0.15% of dry yeast which are calculated by dry weight of dry lotus seeds; putting in a tank and sealing the mouth of the tank with thin cloth for about 16 h-24 h, then removing the thin cloth and sealing with a thin film, controlling the temperature at 24 DEG C-38 DEG C and fermenting for 25 days -40 days; taking out the wine original blank, squeezing, placing the squeezing liquid at the lower layer of a distiller, introducing steam to make the boiling squeezing liquid evaporated and pass through the squeezed blank to obtain original wine with alcohol degree of 40 degrees to 60 degrees; and filtering the original wine with diatomite to obtain the wine. According to the production technology, pure fruit lotus seeds with or without husks are employed for production of the wine, and the wine is not added with sugar, is not colored and is not perfumed; the production technology is easy to control, special raw material pretreatment and slaking technology is employed; and fermentation is performed at a low temperature, the use amount of the medicinal liquor is reduced, the generation of methanol is reduced, and the quality is improved.

The invention relates to a mashed potatoes and relative production, wherein it comprises that using the potatoes, to be boiled, skin remove, dried, and broken into potato powder; adding chickens' extract, plant oil, iodized salt, dried onion, dried particles, to be mixed; packing into package box; when eating, opening the package, adding boiled water, eating after 3-5mins; the particles are chicken, beef, pork, tomato, bread, and dry bean curd. The invention has high nourishment content.

The invention relates to a Chinese traditional hypoglycemic medicine, in particular a thirty-ingredient hypoglycemic gelatin capsule, which is prepared from thirty ingredients, including red ginseng, astragali, ganoderma lucidum, magnolia vine fruit, kudzu root, radix salviae miltiorrhizae, hemlock parsley, symbranchoid eels, dodder, black sesame seed, radix rehmanniae, radix rehmanniae preparata, blackfungus and so on, through extraction.