208results about How to "Cover up the smell" patented technology

The invention relates to a method for preparing black tea essence by taking black tea as raw material and simultaneously utilizing distillation extraction and biological enzyme zymohydrolysis. The invention also relates to the black tea essence prepared by the method. The essence has the characteristic of the special aroma of keemun black tea, and has obvious effect when being applied to cigarette or tobacco sheet and recombined tobacco leaf.

The invention relates to a preparation method of an animal feed additive microencapsulation diolame sodium butyrate. The method comprises the following steps of: mixing hydroxypropyl methyl cellulose, chitosan and silica, boiling at high temperature of 230DEG C in a fluidized bed; spraying sodium butyrate aqueous solution on a mixture of three materials; drying at a high temperature, solidifying at a low temperature, solidifying and molding sodium butyrate particles; dissolving a coated material Brazil palm wax, palm oil and polyethylene glycol into an organic solvent, carrying out bottom-spraying and coating in a fluidized bed to obtain the evenly-coated sodium butyrate particles of which the mass percent of the sodium butyrate is 30-70%. The microencapsulation process is carried out on feed grade sodium butyrate power to avoid the loss of sodium butyrate in poultry crop and pig stomach, so as to reach the rear section of small intestine and cover the whole intestinal tract, meanwhile, overcomes foul smell, prevents air slaking, and protects sodium butyrate from losing in the process of feed processing.

The invention discloses a nitrite-substituted meat processing method, and belongs to the technical field of food processing. The nitrite-substituted meat processing method comprises the following steps: selecting raw materials, carrying out pickling treatment and processing a meat product, so that the final products of the meat product are prepared; and the nitrite is substituted by a nitrite substitute during the step of carrying out pickling treatment. The nitrite substitute comprises the following components in parts by weight: 4-5 parts of monascorubin, 0.7-1.3 parts of betanin, 4-6 parts of potassium sorbate, 2-3 parts of D-sodium isoascorbate, 1.5-2.5 parts of nisin, 9-11 parts of sodium lactate, 1-2 parts of natamycin, 5-6 parts of natural vitamin E, 1-2 parts of a rosemary extract, 0.5-1.5 parts of sage essential oil, 1-2 parts of tea polyphenols, 15-16 parts of L-sodium glutamate, 0.5-1.5 parts of flavoring 5'-disodium ribonucleotide, 40-43 parts of a yeast extract, 4-5 parts of sodium tripolyphosphate and 0.5-1.5 parts of ethyl maltol. The nitrite-substituted meat processing method disclosed by the invention is simple, easy to operate and free of nitrite addition; and the prepared meat products are very good in qualities, color, luster and taste.

The invention relates to the technical field of food processing, in particular to a method for reducing the content of heterocyclic aromatic amines in barbecued meat. The method comprises the following steps: (1) cutting raw meat into small pieces for later use; (2) weighing 3.5 to 4.5 percent of table salt, 0.35 to 0.8 percent of natural extracts, 0.75 to 1.3 percent of white granulated sugar, 2.2 to 3.6 percent of spice and 0.8 to 1.35 percent of cooking wine according to the weight of the raw meat, mixing with the meat pieces, and then pickling for 2.5 to 7 hours; (3) stringing the pickledmeat pieces with bamboo sticks, and uniformly barbecuing with carbon fire. The natural extracts added in the method can effectively lower the content of the heterocyclic aromatic amines in the barbecued meat, a proper amount of table salt, white granulated sugar, spice and cooking wine are added in a barbecuing process, and the auxiliary materials have a synergistic effect, so that the inhibitioneffect on the heterocyclic aromatic amines is enhanced, and the barbecued meat tastes better.

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 technique for deodorizing freshwater fish. In the method, spices and seasonings such as purple perilla and ginger are used to process fish, mutton smell, at the same time, is added for improvement, the fish smell and the mutton smell are combined, and the deodorizing effect is achieved by pretreatment of the raw material fish, salting of the raw material fish and drying of the raw material fish. In the technique for removing fishy smell from freshwater fish, which is provided by the invention, sheep bone (mutton) soup is used in combination with flavoring spices to effectively remove the bilgy odor of the freshwater fish product and greatly improve the flavor of the freshwater fish product; therefore, the bilgy odor of the freshwater fish product can be concealed effectively and the quality of the product is improved.

The invention discloses nutrition-enriched cooked yak meat sauce and a processing method thereof, relating to a processing method of cooked yak meat, in particular to a processing method of the cooked yak meat, which supplements calcium and vitamins in yak meet. The formula of nutrition-enriched cooked yak meat sauce comprises the raw materials of yak meat, nut meat, red bean, sweet bean, sweet sauce made of fermented flour, red pepper, colza oil, mashed garlic, ginger, gourmet powder, white sugar, pepper powder, organic acid calcium for food, vitamin A and vitamin D, wherein the nut meat is almond kernels, and the organic acid calcium for food is calcium citrate or calcium malate. The processing method comprises the steps of: preparing nut meat powder and dried yak meat, frying bechamel sauce, frying aniseed, grinding cooked main materials, and adding reinforced calsium supplement and vitamins. The nutrition-enriched cooked yak meat sauce has the function of supplementing calcium and vitamins A and D, is quite suitable for being used as seasoning for family use, snack food for travelers, and seasoning food for launch of students to enhance the sense of taste and increase appetite; in addition, the almond kernels can cover the specific smell of the yak meat.

A low-fat, low-sugar and high-protein chocolate product is prepared from the following components in parts by weight: 2-25 parts of protein powder, 1-6 parts of dietary fiber, 1-6 parts of collagen, 1-5 parts of cocoa powder, 5-25 parts of soybean isolate protein particles and 48-88 parts of chocolate. The high-protein, low-fat, low-sugar and frostless chocolate product can be obtained by regulating the components of the conventional chocolate product and improving the preparation process of the conventional chocolate product, and the low-fat, low-sugar and high-protein chocolate product is welcome by consumers.

The invention provides a samara oil compound protein solid beverage suitable for teenagers. The samara oil compound protein solid beverage is prepared from wheat germ flour, protein powder, whole grain flour, functional food composition, flavor additive, xylitol, samara oil, compound nutrient and food additive according to a certain percentage. The method comprises the following steps: sieving the raw materials and placing the raw materials in a mixing machine for mixing; dewatering and drying the mixture in a constant-temperature dry box, and finally packaging. The samara oil compound protein solid beverage has the advantages of providing rich nutritional ingredients and microelements which are necessary for the growth for the teenagers, and improving the immunity while supplementing nutrition for the body; moreover, the samara oil, taurine and vitamin A are added to promote the development of intelligence and vision, maintain the visual performance, and prevent juvenile myopia effectively. Therefore, the samara oil compound protein solid beverage provides accurate and comprehensive nutritional ingredients to meet the physiological characteristics and nutritional requirement of the teenagers.

The invention relates to the field of microcapsules and discloses an active peptide microparticle preparation and a preparation method thereof. The preparation method comprises the following steps: adding active peptides in a sodium alginate solution to obtain an active peptide and sodium alginate mixed solution, then dropwise adding into a chitosan and cross-linking agent mixed solution or a cross-linking agent solution through a microcapsule granulator to obtain active peptide microparticles and freeze-drying to obtain the active peptide microparticle preparation; a cross-linking agent is a combination of calcium chloride, barium chloride and magnesium chloride. The active peptide microparticle preparation and the preparation method thereof provided by the invention have the benefits that through the proper cross-linking agent and the proportion thereof, the active peptide microparticle preparation has better dispersity when being brewed with water with higher temperature, meanwhile better masks the odor of the active peptides and effectively solves the problems of influence of the active peptides on long-term use of a consumer and mouth feeling.

The invention discloses a charcoal-roasted lamb shashlik having effects of nourishing liver and tonifying kidney and a preparation method thereof. The charcoal-roasted lamb shashlik is prepared from 270-300 weight parts of lamb leg meat, 2-3 weight parts of eucommia, 1-2 weight parts of root of kudzu vine, 2-3 weight parts of cornus officinalis, 2-3 weight parts of zornia gibbosa, 1-2 weight parts of wolfberry leaf, 2-3 weight parts of achyranthes root, 1-2 weight parts of cushaw stem, 1-2 weight parts of Chinese chive seed, 1-2 weight parts of durian seed, 3-4 weight parts of table salt, 2-3 weight parts of sweet osmanthus honey, 2-3 weight parts of chili powder, 1-2 weight parts of cumin powder, 1-2 weight parts of chive powder, 2-3 weight parts of spice, 0.4-0.5 weight parts of monosodium glutamate and a proper amount of bamboo charcoal and coconut milk. Through use of coconut milk in preparation, a nutrition value is improved and a tender and smooth taste is obtained. Through use of bamboo charcoal for barbecuing the lamb shashlik, a quality guarantee period is greatly prolonged and the charcoal-roasted lamb shashlik has a bamboo fragrance covering original lamb dour. Through use of a plurality of the traditional Chinese medicines, the charcoal-roasted lamb shashlik has health care effects of reducing blood pressure, nourishing liver and tonifying kidney, strengthening muscles and bones, and invigorating yang and controlling nocturnal emission.

The invention discloses a biological feed for soft-shelled turtles. The biological feed contains a bacillus licheniformis premix and a Chinese herbal medicine preparation, wherein the Chinese herbal medicine preparation is prepared from the following raw materials: radix isatidis, honeysuckle, dandelion, licorice, rheum officinale, rhizoma coptidis, radix scutellariae and cortex phellodendri; the bacillus licheniformis premix is a microencapsulated preparation of bacillus licheniformis. The biological feed is used for feeding young soft-shelled turtles, and can promote growth and survival rate of the young soft-shelled turtles, increase the reward of feeds, and shorten the incubation period of the soft-shelled turtles. Once the feed is used for feeding adult soft-shelled turtles, the soft-shelled turtle can be promoted to be large, the weight is increased significantly, the weight is uniform, and the skin of the whole body of the soft-shelled turtle is yellow and beautiful. The feed promotes the hematopoietic function and wound healing of the soft-shelled turtles, and enhances the immunity and disease resistance of the soft-shelled turtles. The death rate caused by stress is reduced.

The present invention relates to inorganic sterilizing chemicals. The aqueous solution of atomic iodine consists of iodine in 0.5-30 wt%, cosolvent cyclodextrin derivative and water. It is compoundedthrough preparation of ethanol alcohol solution of iodine and saturated water solution of cyclodextrin derivative at 35-70 deg.c, mixing, and diluting with water to the said iodine content. The macromolecule of cyclodextrin as cosolvent can raise the solution degree of iodine, convert insoluble iodine into water soluble micron level iodine and thus increase the stability of medicine. The presentinvnetion has strong sterilization, no irritation to skin, mucous membrane and other sensitive parts and no toxic side effect, and is used as substitute of iodine tincture and iodoform.

The invention discloses spiced mushroom sauce and a preparation method thereof. The preparation method comprises the following steps: further processing mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus and toadstool; and mixing the mushrooms with soybeans, camellia oil, fresh ginger, fructus amomi, illicium verum, five spice powder, monosodium glutamate, chicken powder, bone meal, edible salt, cooking wine and water to produce the spiced mushroom sauce. The spiced mushroom sauce prepared through the special novel preparation method is rich in nutrients, delicious and rich in taste, long in shelf life and convenient to carry and has wide market prospect.

The present invention is health food containing protein or microbe and is especially health food compounded with silkworm chrysalis enzymolyzing liquid and function oligose. The health food with theeffects of raising body's immunity and improving body's physiological function consists of polypeptide, amino acids, unsaturated fatty acid, polysaccharide, functional oligose, vitamins and minerals. The key point of the preparing process is the superfine treatment to the granularity below 10 microns of slurry before the enzymolysis of silkworm chrysalis, and this can raise the enzymolysis greatly and material utilization without damaging the molecular structure.

The invention provides a nutritional composition and a nutrition preparation for improving intestinal functions of a pet as well as a preparation method and application thereof, and relates to the technical field of pet foods. The nutritional composition consists of raw materials including a vitamin complex, a composite mineral element, syrup, oligo-fructose, fructooligosaccharide, a yeast extract and lecithin, has the effects of enhancing pet appetite, strengthening nutrition absorption, improving immunity, and regulating intestinal functions, and is prepared by adopting a process of split charging homogenizing emulsification; the produced nutritional composition is more exquisite and uniform in mouthfeel; high-temperature treatment is avoided in a preparation process, so that various nutritional ingredients are kept to the maximum extent; and meanwhile, the nutritional composition takes the syrup as a carrier, and the fructooligosaccharide, the yeast extract and other components are added, so that the nutritional composition has fragrant and sweet mouthfeel and mellow and delicious taste, is strong in pet palatability, and can be easily doped into a pet main food or a food supplement.

The invention is a kind of feed bait prepared by fish extract, making method and application, referring to synthetic use of offal. It adds fishy flavor to fish extracts í«pressed fish juiceí» and í«enzymolysis fish juiceí» for preparation and concentration, adds in corn protein powder for absorption, then dries, crushes and packs to get it, providing the wide breeding users with a high-quality feed additive.

The invention discloses a preparation method of aromatic fabric. A long-acting and sustained-release micro-capsule essence is attached to the inside of a textile fabric through a special perfuming technology to obtain the ideal aromatic fabric. The preparation method comprises the following steps: (a) preparing the micro-capsule essence, (b) preparing the textile fabric which is added with the micro-capsule essence, and (c) postprocessing the fabric. The preparation method of the aromatic fabric is reasonable in process arrangement and convenient to carry out. The manufactured fabric has the function of bacteriostasis, expels parasites, covers peculiar smell and enables the mind and body to be comfortable, and the requirement of the fabric which is enjoyment-type and healthy-function is met. The fabric can be served as the first choice of female dressing materials.