33results about How to "Fragrance" patented technology

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 invention provides a preparation method of functional brown sugar. The preparation method includes: step 1, dissolving white granulated sugar in water at 60-90 DEG C, and heating to 120-140 DEG C to obtain syrup; step 2, mixing the syrup at constant temperature till sugar grains occur, sequentially adding brown sugar and accessories, continuing mixing for 8-12 minutes, allowing for standing and cooling to 90-110 DEG C to obtain primary mixed syrup; step 3, mixing the primary mixed syrup at constant temperature for 1-5 minutes, allowing for standing and cooling to 70-90 DEG C to obtain semi-finished mixed syrup; and step 4, mixing and cooling the semi-finished mixed syrup to obtain the functional brown sugar. The invention further provides ginger grown sugar produced by the preparation method. The preparation method of the functional brown sugar is simple in process, convenient to operate and suitable for industrial production. The ginger brown sugar produced by the preparation method is simple to produce, tastes sweet and spicy and has bright color, moderate thickness and fragrance, a formula of the ginger brown sugar is reasonable, materials of the ginger brown sugar are low in price, the ginger brown sugar is nutritious and can effectively prevent colds and relieve cold symptoms.

The invention discloses a bean curd with radiation protection and health care functions, which is characterized by comprising the following raw materials in parts by weight: 65-80 parts of soybean, 8-14 parts of medlar, 8-12 parts of chrysanthemum, 5-15 parts of tea leaves, 4-9 parts of pine pollen, 5-9 parts of edible jelling agent, 2-5 parts of flavoring and 3-7 parts of spirulina powder. The product of the invention has fresh and tender taste, comfortable fragrance, rich nutrition and unique flavor, and can enhance the working capability of human immunocytes, prevent and restore organism injuries caused by radiation, relieve eyestrain, protect eyes, lower blood sugar, blood pressure and blood fat, treat syndromes, such as headache, insomnia, fatigue, amnesia and the like, boost the memory and improve the working efficiency.

The invention discloses high-nutrient laying hen feed. The high-nutrient laying hen feed contains a plurality of types of nutrient substances including energy, protein, amino acids, vitamins and mineral substances, namely corns, fish meal, seaweed meal, soybean meal, blood powder, bone meal, mountain flour and table salt. According to the high-nutrient laying hen feed, the content of high-quality protein is improved; the seaweed meal is added and all-natural raw materials are adopted so that the protein is relatively optimized; after the test and checking of Beijing Nutrition Research Institution, compared with common eggs, components of unsaturated fatty acids of eggs laid by laying hens eating the feed are increased to 13 types from 5 types and the total amount is increased to 9.46 from 4.65; particularly, the content of DNA beneficial to improvement of intelligence and health of hearts and brains is increased to 0.63 gram per 100 grams from 0.04 gram per 100 grams and is increased by 15.75 times. Furthermore, yolks are full and egg white is thick; the eggs are orange red when the eggs are not cooked, and are golden yellow after being cooked; the eggs have a good-looking appearance and a fragrant mouth feel; and the eggs are sold locally and in cities including Beijing, Shanghai, Tianjin, Shenzhen and the like, and are profoundly popular with consumers.

The invention discloses spicy chili oil and a preparation method thereof. The chili oil comprises 600 parts of rapeseed oil, 144 parts of chilies, 12.2 parts of sesame, 5.7 parts of pepper powder, 4.8parts of peanut meal, 3 parts of Sichuan pepper meal, 3 parts of roses, 3 parts of scallions, 3 parts of garlic and 0.6 part of spice. The preparation method comprises the following steps of pulverizing the chilies and the spice to obtain chili powder and spice powder; heating 300 parts of the rapeseed oil to 280 DEG C, and naturally cooling the oil to obtain cold oil; heating the rest of the rapeseed oil to 280 DEG C; adding the scallions and the garlic, conducting frying until a spicy smell is generated, and taking out the mixture to obtain hot oil; adding 50 parts of the cold oil into thehot oil; when the oil temperature is lowered to 220 DEG C, adding the sesame and the chili powder into the hot oil; after the color of the chili powder is changed, adding the rest of the cold oil foruniform mixing, and then adding the peanut meal, the Sichuan pepper meal, the pepper powder, the spice powder and the roses to obtain a finished product. The chili oil can solve the problems that existing chili oil is light in spicy smell, poor in spicy smell persistence and too hot and greasy.

The invention relates to a plant beverage and a preparation method thereof. The plant beverage is prepared from the following raw materials in parts by weight of 100 parts of pure water, 0.04-0.08 part of burdock, 5-10 parts of Chinese yam, 0.05-0.1 part of sucrose, 0.01-0.02 part of polyglycerol fatty acid ester, 0.01-0.02 part of sucrose fatty acid ester, and 0.02-0.04 part of edible essence. The plant beverage has the advantages of sweet taste, scientific proportioning and reasonable process; the burdock is extracted by boiling out, so that water-soluble active ingredients can be sufficiently extracted; the active ingredients of the Chinese yam can be sufficiently kept after the Chinese yam is pulped by a pulping machine; and Chinese yam slurry is added with the polyglycerol fatty acid ester and a sucrose fatty acid ester emulsifier, so that the problem that starch, proteins and dietary fibers are easy to subside and layer can be solved well, and the stability of the plant beverage can be improved. The plant beverage has the functions of quenching and moistening a lung, tonifying a spleen and appetizing, detoxifying and diminishing swelling, and tranquilizing by nourishing the heart; and the requirements of the beverage with a nutrition and health care function by people can be met.

The invention relates to the technical field of fluffing agents, and discloses a down fluffing agent and a preparation method thereof. The down fluffing agent is characterized by comprising the following raw materials in parts by weight: 45-55 parts of water, 5-15 parts of softeners, 5-15 parts of elasticity enhancers, 5-15 parts of surfactants, 5-15 parts of antibacterial deodorants, 2.5-7.5 parts of ethanol and 2.5-7.5 parts of essence. According to the down fluffing agent and the preparation method thereof, by adding the softeners, the softness, smoothness or fullness of the down can be effectively increased, and thus the fluffiness of the down is improved; by adding the elasticity enhancers, the activity of the down can be effectively improved, and thus the fluffiness of the down can be improved, and the luster of the down can be improved; by adding the surfactants, the fluffing agent has decontamination capability, in the process of fluffing the down, the fluffing agent can further be cleaned; by adding the antibacterial deodorant, bacteria and microorganisms can be effectively removed, and growth of the bacteria and the microorganisms is prevented; and meanwhile, the deodorant can remove peculiar smell of the down; and by adding the essence, the treated down has fragrance.

The invention discloses a method for making canned yellow croaker, which belongs to the technical field of canned food processing. The production method comprises: the first step of raw material pretreatment; the second step of pickling; the third step of frying; the fourth step of boiling; the fifth step of packaging and sterilization. This production method enriches the taste of canned fish through the selection and ratio design of raw materials, especially the addition of oyster sauce, dark soy sauce, and mature vinegar in the formula, and by adding a specific proportion of raw materials such as ginger powder, rice wine, and spices. The invented canned fish has the advantages of complete color, fragrance and taste.

The invention relates to a combination material pan, belonging to the field of pans for cookers. The bottom of the pan is a wood structure. A hollow thermosistor made of metal is fixed on the outside surface of the bottom of the pan. A metal solid core heat conductive body passing through the bottom of the pan is arranged in the centre of the thermosistor. A fire stop ring is arranged on the periphery of the metal solid core heat conductive body. The upper of the pan is made of carbon fibre. A pair of magnets is embedded on the outside surface of the bottom of the pan. The pan has the advantages of novel structure and unique materials. The pan is not only applied to a fire source but also applied to an induction cooker. The pan is best applied to poaching and steaming staple and non-staple foods. The pan has the natural tasty function. Produced foods have fragrant smell and savory taste, in particular long heat preservation effect.

The invention discloses a bagged sweet-scented osmanthus and liquorice decaffeinated green tea formula. The bagged sweet-scented osmanthus and liquorice decaffeinated green tea is prepared from the following raw materials in percentage by mass: 42.5%-66.5% of decaffeinated green tea, 30%-38% of sweet-scented osmanthus and 3%-27.5% of liquorice. A preparation method for the bagged sweet-scented osmanthus and liquorice decaffeinated green tea comprises the following steps: (1), grinding dried green tea, passing a sieve with 10-60 meshes, removing caffeine from green tea powder through supercritical CO2 extraction, and drying for later use; (2), grinding dried sweet-scented osmanthus, and passing the sieve with 10-60 meshes for later use; (3), grinding dried liquorice, and passing the sieve with 10-60 meshes for later use; (4), uniformly mixing the decaffeinated green tea, the sweet-scented osmanthus and the liquorice obtained in the steps (1) to (3), and sub-packaging to obtain the bagged sweet-scented osmanthus and liquorice decaffeinated green tea. The bagged sweet-scented osmanthus and liquorice decaffeinated green tea is good in flavor, very low in caffeine content, good in safety and easy to prepare.

The invention discloses a beautiful millettia root mixed liquor. High-quality rice, sorghum, glutinous rice, wheat and corn are taken as main raw materials, and extracting solution of beautiful millettia root, rhizoma gastrodiae, ginseng, pilose deer horn, cortex eucommiae, wolfberry, songaria cynomorium herb, epimedium herb, fleece-flower root, poria cocos and snow lotus is added. The production process is combined with a plant influence health care theory, modern science and technology means are applied, medicinal health care values of beautiful millettia root are improved and utilized, and a functional healthy food is developed. The product belongs to high-grade natural plant aroma type nutrition wines and is organic fusion of active ingredients of plants and baijiu, aroma and health care functions of the baijiu are increased, users feel the liquor is soft-sweet and mellow and has exquisite fragrance all around, and thus the users have lasting enjoyment. The beautiful millettia root plant aroma type baijiu has effects of reinforcing tendons and improving collateral circulation, encouraging yang and reinforcing the kidney, soothing the liver and moistening the lungs, resisting fatigue and enhancing body immunity and resistance, and diseases can be effectively prevented and reduced if the beautiful millettia root mixed liquor is often drunk.

The invention relates to a multilayer wood pot, and in particular relates to a multilayer wood pot convenient for instant boiling, stewing and boiling. The multilayer wood pot is completely made of pure wood material; symmetric handles are mounted on the left and right sides of the pot body on the bottom layer; a temperature boosting device is mounted on the bottom outer part of the pot on the lower layer, and a temperature boosting device locking nut is arranged on the bottom inner part so as to firmly lock the temperature boosting device and prevent water in the pot from spilling; a temperature boosting device channel pipe which can be decomposed by layer is arranged at a middle through hole of the pot; and a temperature controller is arranged at the top; when the multilayer wood pot is in use, the temperature boosting devices on the middle and upper parts can be removed; big and small pots are together sleeved on the temperature boosting device channel pipe; and the locking nut is firmly locked for use by layer.