36results about How to "Fragrant enough" patented technology

The invention discloses a complete expanded feed capable of enhancing pet cat fur quality and a manufacturing method thereof. The complete expanded feed is mainly prepared from rice, beet pulp, taurine, calcium hydrogen phosphate, chicken powder, fresh hogskin, chicken fat, fish meal and fresh chicken livers according to certain parts by weight. The complete expanded feed can prevent diseases of pet cats and enhance the immunologic functions, and is capable of providing various nutrients, promoting growth and development and enhancing the fur quality and ornamental value of the pets.

The invention discloses a process for manufacturing incense by using an essence masterbatch. The process comprises the following steps of: adding light-weight wood powder and essence into a stirring hopper of a stirring machine and stirring uniformly; heating 60-degree semirefined paraffin in a container; adding AC wax in an amount which is 1.5 to 2 percent of the weight of the semirefined paraffin into the container and stirring uniformly to form mixed wax liquid; after stirring, cooling the mixed wax liquid to 80 to 85 DEG C; pouring the cooled mixed wax liquid into the stirring hopper to form essence masterbatch powder; adding the essence masterbatch powder into the stirring hopper and then adding clayed powder, the wood powder, KNO3, dye and water into the stirring hopper and stirringuniformly to obtain an incense-manufacturing paste material; pressing the incense-manufacturing paste material by using an incense-manufacturing machine to prepare an incense strip wet material; and drying to obtain the finished product incense strip. By the process for manufacturing the incense by using the essence masterbatch, the evaporation quantity of the essence is only 3 to 10 percent after the finished product incense is manufactured; the residual quantity of the essence is greatly improved; and after the incense is ignited, the scent is sufficient and stable.

The invention relates to flavoring for instant-boiled mutton of foodstuff technology field, which has compositions of sesame paste, sauce bean curd, leek flower, crushed peanut, crushed walnut, crushed pinenut, sesame, caraway juice, scallion juice, salt, monosodium glutamate and thin soup. The flavoring for instant-boiled mutton provided by the present invention is prepared from various substances beneficial for human body, especially the added vegetable juice which greatly improves content of vitamin in the flavoring, has rich nutrient composition and is favourable to human body health; the flavoring has good taste and full-bodied fragrance, is not greasy, and is suitable for not only instant-boiled mutton, but also other meat.

The invention relates to the field of crop planting, in particular to a Chinese leek planting method. The Chinese leek planting method comprises the following steps of culturing seedlings: soaking Chinese leek seeds in water for 4-6h so as to obtain sprouted Chinese leek seeds, sprinkling and sowing the sprouted Chinese leek seeds in culturing soil, and sprinkling a layer of plant ash on the surface of the culturing soil so as to obtain Chinese leek seedlings finally, wherein the thickness of the plant ash is 1-3mm; and transplanting the Chinese leek seedlings: when the height of the Chinese leek seedlings reaches 10-15cm, transplanting the Chinese leek seedlings to a land for growing field crops, and excavating planting holes in the land for growing field crops, wherein the depth of the planting holes is 5-10cm, and the spacing between every two adjacent planting holes is 10-20cm. The planting technological process of Chinese leeks is standardized, the output quality and the yield of the Chinese leeks are increased, and the produced Chinese leeks are rich in fragrance, high in moisture content and rich in nutrition, so that the Chinese leek planting method is suitable for popularization and application to large-scale vegetable planting gardens.

The invention relates to a production process for flavoring for meat of foodstuff technology field, which includes steps of (1) mixing vegetable juice, uniformly stirring, adding sauce bean curd, yellow rice wine, vinegar, chicken essence and monosodium glutamate and stirring to emulsion; (2) uniformly mixing sesame paste and peanut butter and kneading the mixture to small catsup dumpling to be used; (3) mixing crushed peanut, crushed pinenut, crushed walnut, curshed cashew and sesame to form solid mixture; (4) uniformly kneading the small catsup dumpling and the solid mixture to large material dumpling; and (5) adding the emulsion into the large material dumpling and stirring by employing a mixer. The flavoring for meat provided by the present invention is prepared from various substances beneficial for human body, especially the added vegetable juice which greatly improves content of vitamin in the flavoring, has rich nutrient composition and is favourable to human body health.

The invention discloses a nutritional and healthy soybean instant noodle which is made by soybean juice powder and the processing technique thereof. Soybean, black bean and wheat flour are taken as main materials to prepare the nutritional and healthy soybean instant noodle, and matched with Chinese data, kelp, shrimp husk, black fungus, palm oil, chicken liver, oyster, pig kidney, etc., which are made into a seasoning. The prepared nutritional and healthy soybean instant noodle has well-balanced nutrition and health care function. By adopting the processing technique of the nutritional and healthy soybean instant noodle of the invention, water can be recycled, no waste water is discharged, loss of fat, protein and carbohydrate contained in the soybean does not occur, thus promoting the product yield and lowering production cost. The nutritional and healthy soybean instant noodle of the invention has good taste and no beany flavor and the processing technique of the invention ensures high use ratio of soybean and good environmental protection performance.

The invention discloses a passion fruit-longan fruit wine and a brewing method thereof, and belongs to the technical field of wine brewing. The passion fruit-longan fruit wine is prepared from the following raw materials in parts by weight: 50 to 60 parts of pulp of passion fruit, 60 to 70 parts of pulp of longan, 25 to 30 parts of water, 10 to 15 parts of longan seed powder, 8 to 10 parts of longan shell powder, 5 to 8 parts of longan leaf powder, 10 to 15 parts of liquid passion fruit shell extract, 5 to 10 parts of mulberry leaf extract, 5 to 7 parts of pumpkin juice, 0.16 to 0.22 part of brewer's yeast, 0.04 to 0.06 part of pectase, and 0.16 to 0.20 part of kaolin. The fruit wine is prepared by beating pulp of longan fruits and pulp of passion fruits, adding other raw materials, and carrying out brewing. The fruit wine has a good taste, rich fragrance, excellent color and luster, and rich nutrients, and can prominently reduce blood sugar.

The invention discloses a processing method of storable and easy-to-cook whole grains and/or mixed beans. The method comprises the following steps: pouring whole grain and/or mixed bean raw materialsinto a closed container, spraying water or a fiber softening solution accounting for 10%-50% of the weight of the raw materials, and performing standing to obtain a pretreated material; performing steam explosion treatment on the pretreated material; and performing drying to obtain the product. The method is short in processing period, the appearance of the raw materials can be kept, the preparedwhole grains and/or mixed beans can be boiled and cooked together with refined white rice, the taste is good, the fragrance is sufficient, the loss of physiologically active ingredients is small, andthe content of soluble dietary fibers in the prepared whole grains and/or mixed beans is increased compared with that in the raw materials.

The invention discloses a preparation method of crisp mutton slices. The preparation method includes the following steps: material preparing, stewing in liquid seasoning for flavoring, chopping and mixing for flavoring, vacuum low-temperature standing, high-pressure recombining, low-temperature air-drying, shaping, vacuum microwave puffing, etc. The prepared crisp mutton slices are delicate in mutton odour, sufficient in fragrance, convenient to eat and low in oil content, and especially have crisp mouthfeel, so that the crisp mutton slices are a healthy leisure food product suitable for a wide range of people.

The invention provides an industrialized morchella esculenta cultivation method and device. The method comprises the following steps: pretreatment of a cultivation medium, addition of the cultivation device, sowing, adding of a sterile nutrient medium, mycelium cultivation, primordium induction, promotion of primordium differentiation by a primordium accelerant, management and protection of young morchella esculenta, harvesting, discharging of the cultivation medium from racks, treatment of a morchella esculenta room and the like. The technical problems that the period is long, the environment is not stable, the culture medium difference is large, the culture medium is prone to pollution, the morchella esculenta house pollution is large and the yield is not stable in existing agricultural cultivation and industrial cultivation of morchella esculenta are solved. The cultivation device is simple and reasonable in structure, the problems of low mechanization degree, low yield, low benefit, unclear technological process and the like in an existing factory report are solved, the fruiting period is shortened, market end supply is guaranteed, the utilization efficiency of water resources can be improved, the internal temperature of a heat preservation film can be effectively adjusted, cost is reduced, and labor intensity is effectively reduced.

The invention discloses a passion fruit-longan fruit vinegar and a brewing method thereof, and belongs the technical field of vinegar brewing. The fruit vinegar is prepared from the following components in parts by weight: 80 to 90 parts of pulp of passion fruit, 120 to 130 parts of pulp of longan fruit, 40 to 50 parts of water, 12 to 15 parts of longan shell powder, 25 to 30 parts of passion fruit shell powder, 10 to 15 parts of longan honey, 13 to 15 parts of liquid peanut extract, 0.21 to 0.25 part of brewer's yeast, 4 to 5 parts of acetic acid bacteria, 0.10 to 0.12 part of pectase, and 0.35 to 0.40 part of shell powder. The vinegar is prepared by beating pulp of longan fruits and pulp of passion fruits, adding other raw materials, and carrying out brewing. The fruit vinegar has a good taste, rich fragrance, excellent color and luster, and rich nutrients, and has a very good effect on removing skin spots.

The invention discloses litchi fruit vinegar and a preparation method of same and belongs to the technical field of vinegar brewing. The litchi fruit vinegar is prepared from, by weight, 110-115 parts of litchi content, 30-35 parts of water, 10-13 parts of litchi shell powder, 8-12 parts of litchi flower honey, 8-12 parts of tomato juice, 7-9 parts of carrot juice, 6-10 parts of soybean extract liquid, 0.20-0.23 parts of brewer yeast, 3-4 parts of acetic acid bacteria, 0.10-0.12 parts of pectinase and 0.32-0.36 parts of bentonite. The litchi fruit vinegar is prepared by pulping the litchi content, adding other raw materials and brewing the fruit vinegar. The litchi fruit vinegar is delicious, has good color and abundant nutrients and can effectively remove acnes.

The invention relates to the field of foods, in particular to a marinating material for marinating peafowl eggs, and a preparation method of the marinating material. The marinating material for marinating peafowl eggs comprises the following main raw materials of 6-14 parts of star aniseeds, 4-13 parts of Chinese cinnamon, 5-17 parts of dried orange peel, 4-15 parts of garlic, 9-23 parts of fennelseeds, 5-11 parts of Chinese prickly ash, 8-23 parts of radix angelicae dahuricae, 4-15 parts of fructus amomi globosi, 2-8 parts of lemongrass herbs, 7-19 parts of fructus tsaoko, 8-20 parts of brown sugar and 11-23 parts of table salt. The star aniseeds, the Chinese cinnamon, the dried orange peel, the fennel seeds, the fructus amomi globosi, the lemongrass herbs and the fructus tsaoko have theeffects of removing mutton smell and unusual smell and increasing special fragrance of marinated eggs; besides, multi-taste raw materials can increase fragrance and promote appetite; the situation that the nutrient value of the marinated peafowl eggs does not run off and the fragrance is rich can be guaranteed, and besides, the marinated peafowl eggs can nourish bodies; and the radix angelicae dahuricae can increase medicine effects and increase the medicated diet effects of the marinating material. When the peafowl eggs are marinated with the marinating material provided by the invention, the taste and the medicated diet effect of the marinated peafowl eggs can be increased, and requirements of eaters can be met.

The invention discloses potato chips with a smoked beef flavor. The potato chips are characterized by being prepared from the following raw materials in parts by weight: 220-230 parts of potatoes, 70-80 parts of purple sweet potatoes, 60-70 parts of beef, 75-85 parts of wood vinegar, 45-50 parts of corn bran, a proper amount of protease, a proper amount of amylase, a proper amount of 70% ethanol solution, 35-40 parts of longan pulp, a proper amount of pectinase, 5-6 parts of ginseng, 4-5 parts of angelica sinensis, 4-5 parts of polygonum multiflorum and 3-4 parts of radix ophiopogonis. The potato chips are prepared by compounding the potatoes and the purple sweet potatoes; the nutrient value of the purple sweet potatoes can be stored to the maximum extend by adopting a special frying method; in order to make the potato chips have a taste of smoked beef, powder prepared from special smoked beef is especially added, so that the potato chips are healthy, nutrient and enough in aroma; and traditional Chinese medicine extracts of the ginseng, the angelica sinensis, the polygonum multiflorum and the radix ophiopogonis are added, so that the potato chips have the effects of enriching the blood and benefiting qi, and are nutrient and healthy.

The invention discloses a manufacturing method for special vinegar, specifically to a manufacturing method for fish-cooking vinegar. The manufacturing method comprises the following steps: A, filtering brewed vinegar with a diatomite filter; B, putting the vinegar having been filtered by the diatomite filter into a container for hermetic storage for three to five months; and C, decoloring the brewed vinegar having undergone hermetic storage, wherein in the step A, a filling material in the diatomite filter is composed of 1 to 3 parts of white diatomite and 0.5 to 1.5 parts of red diatomite. According to the method, the diatomite filter is used for filtering the brewed vinegar, the filling material with reasonable composition is arranged in the diatomite filter, and hermetic storage for a reasonable period of time and final decoloring are carried out, so the process steps of the method are scientific, the proportions of various ingredients are reasonable, and the produced fish-cooking vinegar has a bright and pale red color and sufficient fragrance; and due to usage of a reasonable recipe, the fish-cooking vinegar and a cooking wine easily produce ethyl acetate during cooking, so flavoring and meat-softening effects are obtained.

The invention relates to a sauce bag for egg bean curds and a preparation method thereof and belongs to the technical field of flavoring and processing of foods. The technical key point is as follows:the sauce bag comprises the following raw materials in parts by weight: water, streaky pork, water-soaked shiitake mushrooms, salad oil, aniseed, raw scallions, sliced fresh ginger, sliced fresh garlic, dried chilis, cooking wine, rice vinegar, chicken essence, soy sauce, table salt, monosodium glutamate, white sugar, crystal sugar, dark soy sauce and modified starch. The preparation method of the sauce bag for the egg bean curds comprises the steps of pretreatment, stir-frying, boiling, dressing with starchy sauce and after-treatment to obtain the sauce bag for egg bean curds. The sauce bagfor the egg bean curds provided by the invention has the advantages of balanced nutrients, digestibility, absorbability, refreshing, smooth, delicious and tender mouthfeel, subtle fragrance and satisfactory flavor, and is not liable to cause excessive internal heat, and meanwhile, a preparation process is simple.

The invention belongs to the technical field of food processing, in particular to a plain peanut cake and its making method. The plain peanut cake is prepared from 16-25 parts of shelled peanuts, 1-5parts of white sugar, 1-5 parts of maltose, 0.5-2 part(s) of vegetable oil, 1-5 parts of sesame, 0.1-1 part of edible salt and 1-8 parts of cheese. The provided plain peanut cake is healthy to eat andnovel in taste.

The invention discloses a biological food-based sealed constant-temperature fermentation tank for broomcorn wine brewing, and relates to the technical field of biological food. The biological food-based sealed constant-temperature fermentation tank for broomcorn wine brewing comprises a fermentation tank body, and the outer wall of the fermentation tank body is fixedly sleeved with a heat preservation layer. According to the biological food-based sealed constant-temperature fermentation tank for broomcorn wine brewing, through cooperative use of a connecting plate, an electric push rod, a hinge block, a hinge plate, a sliding rod and a sliding rod sleeve, broomcorn can be fully compacted, a worker only needs to rotate a rotating handle, the broomcorn can be compacted, the workload of the worker is reduced, and the working efficiency is improved; and the broomcorn compacting degree can be well controlled, excessive compaction or insufficient compaction is avoided, air entering is effectively reduced, and saccharomycetes are helped to consume oxygen in broomcorn more sufficiently and rapidly.

The invention discloses a sandalwood essential oil soap and a hand-made method thereof. Through extraction technology, a variety of precious natural plants are extracted, and a certain proportion of hand-made soap essential oil is compounded, and then the precious plant with aromatherapy and sleep aid is compounded. The essence and handmade soap essential oil are mixed evenly by hand at room temperature. Finally, according to a specific model, the compound plant liquid is naturally cooled and solidified. It is placed at room temperature for 150 days, and the cold soap is naturally matured. Finally, it is demoulded and packaged. The sandalwood essential oil soap of the invention can improve sleep, remove peculiar smell, and increase the attractiveness of men.