62results about How to "Eliminate fishy smell" patented technology

The invention discloses a Chinese herbal medicine for treating fish diseases. The Chinese herbal medicine comprises the following raw materials by weight: 15-40g of andrographis paniculata, 15-60g of kusnezoff monkshood root, 15-40g of polygonum aviculare, 15-60g of rheum officinale, 15-40g of gallnut, 15-60g of acorus tatarinowii, 15-100g of folium artemisiae argyi, 15-40g of radix glycyrrhizae, 15-60g of herba schizonepetae, 15-60g of radix angelicae dahuricae, 15-60g of pulsatilla chinensis regel, 15-60g of chrysanthemum indicum, 15-40g of honeysuckle, 15-40g of rhizoma coptidis, 15-60g of poria cocos, 15-40g of corn mint, 15-60g of wild pepper, 15-60g of fructus kochiae, 15-100g of sophora flavescens, 15-60g of cortex acanthopanacis, 15-40g of philippine violet herb, 15-60g of cortex erythrinae, 15-40g of semen arecae, 15-60g of dandelion, 15-60g of mulberry twig and 200-400g of fresh pine needle.

The invention discloses a Chinese herbal medicine feed additive capable of promoting the growth of livestock and improving the meat flavor of livestock. The Chinese herbal medicine feed additive consists of the following components as per part by weight: 4 to 6 parts of astragalus, 15 to 25 parts of fructus anisi stellati, 4 to 6 parts of dried ginger, 20 to 25 parts of orange peel, 15 to 25 parts of codonopsis pilosula and 25 to 35 parts of liquorice. The Chinese herbal medicines are mixed to serve as the additive of poultry feed, and the feeding test proves that an unexpected effect is achieved. The Chinese herbal medicine feed additive capable of promoting the growth of livestock and improving the meat flavor of livestock can obviously improve the stress resistance of livestock, reduce the common diseases, promote quick and healthy growth of livestock, improve the meat quality of livestock, reduce acidity of the livestock meat, increase marble patterns, enhance tenderness, effectively remove peculiar smell such as fishy smell, goaty odor from the meat, increase taste such as delicious taste, fragrance and obviously improve taste, wherein the meat can be cooked with clean water without condiments such as ginger, garlic and the flavor of the livestock is comparable to that of domestic livestock.

The invention relates to a production process of functional sea-intestine seasoning particles produced by a fermentation method. The production process comprises the following steps of: (1) pretreating raw materials; (2) carrying out enzymolysis; (3) preparing fermentation liquor; (4) drying; (5) preparing powder: preparing sea-intestine powder; (6) mixing the materials: adding 0.5-1.5 parts of dried scallop powder, 1-3 parts of seaweed powder, 5-12 parts of maltodextrin, 1-3 parts of spice, 8-15 parts of nutritional additive, 1-2 parts of glycine and 0.5-1 part of sesame powder to 100 parts of sea-intestine powder, and mixing for 20 minutes by a three-dimensional mixing machine; (7) granulating to prepare the sea-intestine fermented columnar-particle seasoning powder. Compared with the prior art, the production process has the advantages that not only are the temperature-sensitive nutritional substances in the sea intestines retained to a greatest extent, but also the unique fishy smell and allergen of the sea intestine are further reduced, even avoided by the fermentation method, so that the functional sea-intestine seasoning particles are suitable for all the groups; by combination with perilla leaves, the fishy smell is further avoided, and the mouthfeel and the flavor are fresh and tender.

The invention discloses a method for producing a green feed additive by potale for beast and bird healthy cultivation. The method comprises the steps of potale mixing subpackage, medium sterilization, liquid strain making, inoculation fermentation, and drying and crushing. The method adopts chlorine dioxide to sterilize a potale culture medium, and Paecilomyces varioti fungus to ferment the potale. In the additive produced by the method, protein content is improved to 26.8 to 30.5 percent from 17 percent, energy value is improved to 4,250kCal/kg from the previous 2,510kCal/kg, and direct available digestibility is improved to 62 percent from 33 percent. Main compositions contain more than 10 kinds of nucleotide substances, mannite, fungal polysaccharide, superoxide dismutase, amino acid, sterol, alkaloid, VE, VB1, VB2, mineral substances and the like. Animal experiments prove that the additive has wide action and efficacy. The method has the characteristics of wide raw material source, easy production, controllable quality, low cost, wide application and the like, is applicable to large-scale industrial production, and provides a new approach for high-value utilization of wine industrial residue.

The invention discloses a method for extracting proteins and chitin from shrimp heads and shrimp shells by pediococcus acidilactici, which comprises the following steps: (1) selecting fresh or frozen shrimp heads and shrimp shells, and unfreezing the frozen shrimp heads and the frozen shrimp shells; (2) adding carbon sources into the shrimp heads and the shrimp shells; (3) inoculating the pediococcus acidilactici; (4) carrying out heat-insulation fermentation; (5) separating fermentation liquid from residue after the fermentation is completed, and obtaining protein powder after the fermentation liquid is dried; and (6) carrying out diluted acid soaking and decolourization on fermentation residue to obtain chitin. Through the method of the invention, the proteins and the chitin in the shrimp heads and the shrimp shells can be simultaneously extracted out, and the obtained hydrolyzed proteins do not have stinking odor, and have rich calcium lactate and other mineral substances. The method of the invention has the advantages of simple operation method, production cost reduction and environmental pollution reduction, and rich nutritional ingredients contained in the shrimp heads and the shrimp shells can be sufficiently utilized.

The invention discloses toothpaste for eliminating bad breath, and relates to the technical field of toothpaste. The toothpaste comprises the following ingredients: 13-50% of a friction agent, 20-65% of a humectant, 2.0-2.2% of a foaming agent, 1.2-1.5% of a thickening agent, 3-8% of modified bamboo charcoal, 1-5% of bamboo vinegar, 0.3% of sodium saccharin, 0.15% of enhanceparaben, 0.15-0.3% of sodium pyrophosphate, 1.0-1.2% of edible essence and the balance of deionized water. Compared with conventional toothpaste, the toothpaste has the functions of improving the degree of fresh breath and prolonging the time for fresh breath.

The present invention relates to a preparation method of fish milk beverage. Said method includes the following steps: treating pollution less fresh live silver carp or big-head, adding auxiliary material for removing fishy smell and making minced fish meat, steaming and boiling in water, and making fish self-body enzyme be hydrolyzed, extracting fish protein and obtaining fish protein liquor, molecular distillation to make refined fish oil, using fish protein liquor and refined fish oil as base material, using hen egg protein as microcapsule wall material, adding emulsifying agent, stabilizing agent, fresh-keeping agent, flavoring agent, cane sugar and water, homogenizing filling and sterilizing. The auxiliary material for removing fishy smell adopts fresh ginger, fresh garlic and fresh orange juice.

The invention discloses a secondary deodorization device for fish oil. The device comprises a primary deodorization tank, a secondary deodorization tank and a communicating pipe, wherein two ends of the communicating pipe are communicated with the primary deodorization tank and the secondary deodorization tank respectively; a first accommodating space is formed in the primary deodorization tank; at least two oscillation plates are fixed at the bottom of the first accommodating space; an ozone generator is arranged at the bottom of a first tank body; a second accommodating space is formed in the secondary deodorization tank; a pair of sliding grooves is formed in two sides of one side wall of the secondary deodorization tank; a cover plate is glidingly connected with the pair of sliding grooves, and a third accommodating space is formed between the cover plate and the side walls glidingly connected with the cover plate; a feed plate is detachably fixed in the third accommodating space. With the adoption of the secondary deodorization device, the condition that the transparency of the fish oil is reduced due to the fact that ozone has a polymerization reaction with unsaturated fatty acid in the fish oil is prevented, and meanwhile, the fishy smell in the fish oil can be effectively removed.

The invention discloses a mustard growth organic fertilizer which consists of the following components in parts by mass: 20-50 parts of excrement of livestock, 30-50 parts of sesame paste residues, 10-30 parts of melon rind shells, 5-10 parts of a cerium oxide solution, 2-8 parts of licorice, 2-5 parts of notoginseng, 20-40 parts of 30% acetic acid and 30-60 parts of water. The mustard growth organic fertilizer disclosed by the invention is reasonable in process and scientific in preparation, is rich in various trace elements including nitrogen, phosphorus, potassium and the like required by the growth of mustards, and is matched with the licorice and the notogiseng to enhance the immunity of the mustards and prevent the happening of physiological diseases, so that the organic fertilizer is beneficial for the growth of the mustards; cerium oxide can promote the mustards to fully absorb the trace elements in equilibrium, promote the growth and the root system development of the mustards, and accelerate the mature time; 30% acetic acid is added to promote the mustards to perform photosynthetic reaction and to have bright color, can eliminate the fish stench caused by fermentation of the fertilizer, and can disinfect and sterilize soil.

The invention discloses a pollution-free strawberry fertilizer which is composed of the following components in parts by mass: 80-85 parts of rabbit/cattle mixed fecaluria, 5-10 parts of wheat straw powder, 3-5 parts of dry spent grain, 3-6 parts of tangerine peel, 2-3 parts of strain, 160-170 parts of rice washing water and 2-5 parts of pesticide. By adopting the modern technology and biotechnology, the pollution-free strawberry fertilizer is prepared from the rabbit/cattle mixed fecaluria, wheat straw powder, dry spent grain, tangerine peel, strain and rice washing water used as raw materials which are proportioned scientifically. The produced fertilizer contains rich nitrogen, phosphorus, potassium and many other minor elements required by strawberry growth, and is matched with the pure traditional Chinese medicine pesticide. 60-70kg of the pollution-free strawberry fertilizer is applied to every mou of land; the application mode is mainly furrow application, hole application or any other centralized application mode; and soil is covered after application. The pollution-free strawberry fertilizer can promote the balanced strawberry plants, enable the strawberry plants to comprehensively absorb minor elements and promote the growth of strawberry plants and the development of the root system. The pollution-free strawberry fertilizer can implement pest killing, sterilization and disinfection, can prevent diseases and pests, and has the advantages of no-pollution and low cost. The strawberries have the advantages of bright color, full fruit, favorable mouthfeel, storage and transportation resistance and high disease-resistance.

The invention relates to the field of food processing, in particular to a manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in the mouth. A soup material preparedfrom an ingredient A and an ingredient B and a boiling soup material prepared from an ingredient C and an ingredient D are used; the lemon fragrance brought by monarch and minister combination of galangal root, lemongrass herb, amomum kravanh fruit and semen alpiniae hainanensis is added by the salty oil chicken manufactured by the process on the basis of the taste of the conventional salty oil chicken, so that the taste of the salty oil chicken is fat but not greasy; the mouthfeel is fragrant; a segmented sterilization mode is used; the temperature is higher than the conventional sterilization temperature of 121 DEG C; the influence on the crispy and tender mouthfeel of the chicken meat of the salty oil chicken sterilized in a conventional method is avoided; the meat elasticity of the salty oil chicken is maintained; the meat is crispy and chewy; after the sterilization, fast cooling is performed by cooling water; due to alternate treatment by cold and heat, the chicken fiber expandsin a short time; the soup materials in packaging bags are completely absorbed; the meat is more tasty, fresh and tender.

The invention discloses a preparation process of mulberry leaf tea. The preparation method includes the following steps: (1), after fresh mulberry leaves are picked, spreading the fresh mulberry leaves uniformly for placement indoors for 1-2 days, removing water at 150-200 DEG C, rolling, using gross fire to fry the fresh mulberry leaves to be 70-80% dry, spreading for cooling, using complete fire to dry-fry for flavoring until the fresh mulberry leaves are completely dry, and smashing to obtain mulberry leaf powder; (2), after chrysanthemum is cleaned, placing chrysanthemum into ozone water for soaking for 20-30 minutes, performing low-temperature vacuum drying, removing water, and smashing to obtain chrysanthemum powder; (3), placing podocarpus leaves into a refrigeratory of minus 10 DEG C for refrigerating for 4 hours, placing the same into a refrigeratory of minus 30 DEG C for freezing for 1-2 hours, taking the same out, adding water for pulping, filtering, and drying to obtain podocarpus leaf powder; (4), mixing the mulberry leaf powder, the chrysanthemum flower and the podocarpus leaf powder well to obtain mixed powder, spraying essential oil onto the mixed powder, drying, performing superfine smashing, and packaging, wherein the essential oil accounts for 0.1-0.5% of weight of the mixed powder. By the preparation process, smell and green taste of the mulberry leaves are effectively removed, cool nature of the mulberry leaves is improved, stomach cold is avoided, and the mulberry leaf tea has multiple healthcare functions.

The invention discloses a synergistic pest-expelling organic fertilizer special for strawberries.The synergistic pest-expelling organic fertilizer is prepared from, by mass, 65-75 parts of mixed feces and urine of dogs and cows, 5-8 parts of corn stalk powder, 6-10 parts of cassava vinasse, 3-5 parts of air-dried banana peel, 2-3 parts of strains, 130-140 parts of rice washing water and 1-4 parts of pest expelling liquid.The synergistic pest-expelling organic fertilizer special for the strawberries is prepared from the mixed feces and urine of the dogs and the cows, the corn stalk powder, the cassava vinasse, the air-dried banana peel, the strains and the rice washing water by adopting a modern science and technology biotechnology, the selected raw materials are scientifically proportioned, and the produced fertilizer is rich in multiple trace elements such as nitrogen, phosphorus and potassium which are needed by growth of the strawberries; by adding the pest expelling liquid in a matched mode, balanced and comprehensive trace element absorption, the growth and root system development of the strawberry plants can be promoted, pest expelling, sterilizing and disinfecting on soil can be achieved, and diseases are prevented from occurring; the fertilizer is green, environmentally friendly, low in cost, scientific in proportion and good in pest expelling effect, and the grown strawberries are bright in color and luster, full in fruit, good in mouthfeel, resistant to storage and transportation and high in disease resistance.

The invention discloses a beef sausage and a making method thereof. The beef sausage is made from beef, tomatoes, onion, garlic, cheese, cumin, salt, millet wine, olive oil, vinegar and casing according to a certain proportion through the steps of cleaning, marinading, stir-frying, baking, filling and packaging. In the beef sausage, the beef is taken as the main raw material; through the steps of marinading, stir-frying and baking, the beef has a better taste; the garlic, the cheese and the tomatoes are added so that the sausage is more delicious in taste; and the processing method of the casing is capable of effectively eliminating the impurities and peculiar smell on the casing.

The invention relates to a cumin roasted sausage and a making method thereof. The cumin roasted sausage comprises the following raw materials of pork, beef, mutton, carrots, garlic, butter, red wine, pepper fruits, cumin, salt, vinegar and sausage casings according to a certain proportion, and is made through the following steps of mincing, pickling, baking, packaging and the like. According to the sausage made by the method disclosed by the invention, the pork, the beef and the mutton are added, and the carrots are also added, so that the mouth feel is improved, and the nutrient components are increased; the method of firstly pickling and then baking is adopted, so that the minced meat is tasteful, and good in mouth feel; the garlic and the cumin are added, so that the sausage is fresh, fragrant, salty and delicious in mouth feel; the sausage casings are processed, so that impurities on the sausage casings can be effectively eliminated, and the fishy taste of the sausage casings can be effectively eliminated.

The invention discloses an organic fertilizer capable of improving soil. The organic fertilizer is prepared from the following components in percentage by mass: 3%-6% of waste vegetable leaves, 2%-5% of animal bones, 0.4%-0.8% of eggshell, 2%-4% of watermeion peel, 0.2%-0.5% of fructus cnidii, 0.1%-0.5% of liquorice root and yellowish sophora root, 1%-5% of platycodon grandiflorum, 1%-3% of plant ash, 3%-8% of animal manure, 3%-6% of peanut cakes, 2%-4% of margaryamelanoides, 0.005%-0.008% of onionskin, 10%-20% of river sludge, 1%-5% of walnut shell, 1%-2% of dry sea-tangle and the balance of rice washing water. By twice sealed heating fermentation, the carbon content can be reduced; the nitrogen-carbon ratio is improved; sterilization and disinfection can be carried out; the organic fertilizer is reasonable in process, scientific in preparation, complete in nutrient, reasonable in proportion, high in crop absorption rate and high in sustainable ability; the utilization rate of nutrients of the fertilizer can be effectively improved; and the nutrient requirements of crops can be met.

The invention discloses a water soluble nacre powder chelation technology. The technology comprises the steps of 1) liquid-solid phase reaction: putting coarse nacre powder obtained through pretreatment in an open container, adding a gluconic acid solution till no CO2 is produced, stopping the reaction and performing filtering and drying to obtain organic acid nacre powder; 2) chelating amino acids: mixing the organic acid nacre powder with the amino acid solution to perform chelating reaction for 1h to 2h, performing spray drying under 180MPa to 210MPa to obtain the water soluble nacre powder. According to the technology, the nacre powder is obtained with pearl shells serving as the raw materials through an amino acid chelating technology, and accordingly, the poor smashing effect caused by direct physical smashing of traditional technologies is prevented, damage of the traditional inorganic acid hydrolysis method to natural beneficial microelements and active ingredients in the pearl shells can be prevented. The technological method is simple, the cost is low, the produced nacre powder particles are small, nutritional ingredients are rich, the nacre powder can be digested easily by bodies, and good market application prospects are provided.

The invention discloses New Orleans composite seasoning powder and a making method thereof. The New Orleans composite seasoning powder comprises the following components in parts by weight: 15-25 parts of white granulated sugar, 15-25 parts of edible salt, 1-7 parts of chili powder, 1-4 parts of onion powder, 2-4 parts of black pepper powder, 1-5 parts of garlic powder, 2-5 parts of monosodium glutamate, 5-8 parts of starch, 1-6 parts of meat extract seasoning, 3-5 parts of yellow tea powder, 3-5 parts of artemisia stelleriana, 2-5 parts of haw powder, 0.3-0.5 part of spice, 0.5-0.9 part of natural pigment and 0.5-1.5 parts of a composite fat antioxidant. According to the composite seasoning powder disclosed by the invention, made meat products are pure in flavor, red bright in color and lustre, long-lasting in fragrance remaining and high in nutrient value and have the effects of promoting digestion, assisting in enabling people to eat more foods and reducing blood lipid, and fishy smell of the meat products can be eliminated.

The invention relates to an antianemic oral liquid and a preparation technology thereof. The antianemic oral liquid is prepared from the following components in parts by weight: 90-115 parts of donkey-hide gelatin, 5-10 parts of ginseng, 210-235 parts of prepared rehmannia root, 155-170 parts of codonopsis pilosula, 10-30 parts of fructus momordicae extract, and 3-7 parts of grain fennel extract. By adopting the preparation technology, two natural plants of momordica grosvenori and grain fennel are introduced to achieve the sugar-free and natural antiseptic preservative effects of the oral liquid; the defects that the antianemic oral liquid is not suitable for being taken by patients with diabetes mellitus and hyperglycemia, and organic preservatives are directly mixed in the prior art are overcome. By adopting the preparation technology of the antianemic oral liquid disclosed by the invention, loss of effective ingredients of each component is prevented to the maximal extent.

The invention belongs to the technical field of processing of marine products and especially relates to a processing method of instant snail meat. The processing method comprises the following preparation steps: (1) thoroughly cleaning snail raw materials, blanching the snail raw materials with boiled water for 1-3min, removing snail shells, and eliminating impurities from the snail meat to obtainthe snail meat; (2) uniformly mixing the snail meat and auxiliary materials, performing treatment by putting the mixed snail meat and the auxiliary materials in a magnetic field, and continuing pickling for 5-10min; (3) performing boiling with big fire, stopping the fire, fishing out the snail meat and draining off water; (4) putting the snail meat into a vacuum drying chamber, and performing pre-drying, puffing and vacuumizing; and (5) performing bagging and sterilization. The snail meat prepared by the method is instant, convenient, free of any chemical preservatives and chemical food additives, green and environment-friendly, and meets the requirements of people for green products.

The invention relates to a method for extracting a flavor peptide by utilizing low-value marine products. The method comprises the following steps: (1) washing, screening and grinding low-value marineproducts to prepare a to-be-fermented raw material; (2) mixing the to-be-fermented raw material with water in a mass ratio of 1:(3-5), adjusting the pH value of the mixture to 6.0-7.0 to prepare a fermentation mash, and inoculating the fermentation mash with lactobacillus plantarum HX1, and performing fermentation to prepare a fermented raw material; and (3) sterilizing the fermented raw material, adding protease into the sterilized fermented raw material, and performing enzymolysis and purification to prepare the flavor peptide. According to the method, the low-value marine products servingas the raw material are fermented by adopting the specific lactobacillus plantarum HX1 and are subjected to protease enzymolysis and extraction to obtain the flavor peptide; and through actual production, the specific fishy flavor of marine products can be remarkably removed from the flavor peptide, and the bitter taste in the flavor peptide can be removed.

The invention discloses a cucumber planting growth-promoting medium which is composed of the following components in percentage by mass: 300-350 parts of rich washing water, 2-8 parts of costus root, 1-4 parts of licorice, 1-5 parts of 45% acetic acid, 5-10 parts of glucose and 1-2 parts of alum. The growth-promoting medium is prepared from the rice washing water and glucose by a scientific method, and contains rich nitrogen, phosphorus, potassium and other minor elements required by cucumber growth; by matching the costus root and licorice, the growth-promoting medium can promote the cucumber to absorb the minor elements in a balanced comprehensive way, promote the growth and root system development of the cucumber and prevent the physiological disturbance from occurrence; the nutrients are far beyond the nutrients which can be supplied by the soil, so that the growth-promoting medium is more beneficial to growth of the cucumber; after 7-10 days, the growth-promoting medium is filtered and mixed with the 45% acetic acid, and thus, can promote the photosynthesis reaction of the cucumber, so that the cucumber has larger flowers and full fruits; the fishy smell caused by fermentation can be eliminated; and the growth-promoting medium can disinfect the soil.

The invention discloses shredded kelp with pickled peppers and a preparation method thereof. The shredded kelp with pickled peppers is prepared from the following raw materials in parts by weight: 120-150 parts of dried kelp, 20-30 parts of pickled rod chilli, 2-5 parts of lemon, 5-8 parts of ginger, 1-3 parts of chili oil, 5-8 parts of garlic, 6-9 parts of salt, 10-20 parts of radish sprouts, 10-20 parts of celery and 5-8 parts of green peppers. The shredded kelp with pickled peppers prepared according to the formula and by the method provided by the invention has the advantages that the kelptastes crisp, refreshing and chewy, has a bright color, a delicious taste and a unique flavor, does not contain any chemical additives, is healthy to eat and rich in nutrition.

The invention belongs to the field of foods, and concretely relates to a pickling seasoning packet for improving the nutrition and the flavor of meat, and a preparation method thereof. The pickling seasoning packet includes milk, a pickled vegetable juice, a lemon juice, a ginger juice, a papaya juice, polydextrose, fructo-oligosaccharide, salad oil, starch, edible salt, complex phosphate, glyceryl monostearate and sucrose fatty acid ester. Specially selected raw materials in the invention are obtained by vacuum emulsification, and the components of the raw materials interact with each other to achieve synergistic effects, so the pickling seasoning packet can eliminate the greasy feeling and the fishy smell of the meat, give a unique flavor and improve the quality, the color and nutritionof the meat when used to pickle the meat; and the introduction of water-soluble dietary fibers can promote calcium absorption and regulate the digestive function of the human stomach, so the picklingseasoning packet is safe to eat, and meet a variety of consumption needs.