55results about How to "Fragrant smell" patented technology

Spleen-tonifying body-strengthening digestion-promoting fragrant sesame oil

The invention relates to the technical field of health food, and in particular relates to spleen-tonifying body-strengthening digestion-promoting fragrant sesame oil. The sesame oil comprises the following materials in parts by weight: 1400-1500 parts of black sesame, 40-45 parts of flaxseed, 8-10 parts of dried lemon slice, 18-20 parts of camellia seeds, 10-12 parts of melissa officinalis, 8-10 parts of gorse, 10-12 parts of fried atractylodes macrocephala, 12-15 parts of dried orange peel, 8-10 parts of costus root and 8-10 parts of poria cocos. In the raw materials of the sesame oil disclosed by the invention, not only the oil raw materials with high edible value, such as the flaxseed and the camellia seed, but also the raw materials such as the dried lemon slice, the melissa officinalis, the gorse, and Chinese herbal medicines are adopted, so that the sesame oil disclosed by the invention is fragrant in smell and unique in taste and has the advantages of calming and relieving pathogenic dryness, promoting appetite and tonifying spleen, helping digestion and eliminating retention of food, nourishing and strengthening body; the production process of the sesame oil adopts relatively simple carbon dioxide sub-critical extraction technology, so that the production process is friendly to environment and high in efficiency and has a popularization and application value.

Purely plant-extracted product capable of purifying indoor air and preparation method of product

InactiveCN107261817AFragrant smellRemove formaldehydeDispersed particle separationDeodrantsBudFormaldehyde dehydrogenase
The invention relates to a purely plant-extracted product capable of purifying indoor air. The product consists of the following components in parts by weight: 5-10 parts of isatis roots, 3-8 parts of folium artemisiae argyi, 20-30 parts of green tea leaves, 5-15 parts of scindapsus aureus, 4-8 parts of chlorophytum comosum, 5-12 parts of fagraea ceilanica, 10-15 parts of liquorice roots, 5-8 parts of honeysuckle buds and flowers, 5-10 parts of aloe, 3-5 parts of mint leaves, 1-3 parts of plant essence and 100 parts of deionized water. The preparation comprises weighing the components according to a formula; performing crushing, grinding and uniform mixing; adding deionized water; performing heating, mixing and filtering to obtain an extracted solution; adding the plant essence into the extracted solution according to the formula; and performing mixing, and performing refrigerated preservation. When the product is used, the product is sprayed indoors, and microorganisms are used to absorb the product to generate formaldehyde dehydrogenase to oxidize and decompose formaldehyde so as to reach the goal of air purification. The purely plant-extracted product capable of purifying indoor air provided by the invention has a fresh smell, is green and environmentally protective, is poisonless and harmless, and has effects of removing formaldehyde, removing peculiar smells and disinfecting and sterilizating.

Method for preparing Miao highly flavored type salting soup

InactiveCN102885340AFragrant smellProsperous lifeFood preparationChemistryGreen Vegetable
The invention discloses a method for preparing Miao highly flavored type salting soup. The method comprises the following steps of: 1, determining the mass ratio of raw materials; 2, drying green vegetables in the sun until the green vegetables are withered, washing and twisting, stir-frying sticky rice and soybeans until the sticky rice and the soybeans become yellow, smashing and mixing for later use; 3, preparing pepper, garlic, sticky rice milk, white spirit, unboiled water, ginger stem leaves, pungent litse fruit, epimedium herb stem leaves, rice milk water, salt and salting soup for later use; 4, putting the green vegetables, the ginger stem leaves, the epimedium herb stem leaves, the pepper, the garlic, the pungent litse fruit at the bottom of a container in a ratio in a mode of adding a layer of green vegetables and a layer of the mixture of smashed sticky rice and soybeans alternately, pressing by using a weight, pouring the salting soup, the white spirit, the unboiled water, the sticky rice milk and the salt into the container, capping and sealing for fermentation in a water seal mode; and 5, after fermentation, continuously adding the rice milk water into the container until the salting soup becomes light yellow to obtain the finished product, filling, sealing, sterilizing and warehousing to obtain the Miao highly flavored type salting soup. The salting soup prepared by the method contains rich nutritional ingredients, has strong fragrance and a health-care effect and can rich people's lives and promote the good health of people, and peculiar smell is removed.

Golden camellia plant beverage for replenishing blood and maintaining beauty

A golden camellia plant beverage for replenishing blood and maintaining beauty is prepared by using seven types of flower/leaf, including golden camellia, oolong, large leaf tea, honeysuckle flower, mulberry leaf, broadleaf holly leaf and liquorice leaf; the raw materials all are natural species, and the golden camellia plant beverage is prepared from the following materials in parts by weight: 0.5 to 1 percent of golden camellia petal, 2 to 3 percent of spica prunellae, 1 to 2 percent of the fruit of Chinese wolfberry, 0.1 to 0.3 percent of the fruit of red date, 1.5 to 2 percent of tremella, 1 to 2 percent of honey, 0.08 to 0.1 percent of nutrient supplements, 0.2 to 0.3 percent of beverage suspending agent, 0.2 to 0.5 percent of sialic acid, 3 to 4 percent of glucose, 4 to 6 percent of high fructose corn syrup, 0.2 to 0.4 percent of Arabic gum and the balance of water. According to the golden camellia plant beverage for replenishing blood and maintaining beauty, a great amount of natural raw materials with the effects of maintaining beauty and keeping young are adopted to be subjected to ultrasonic treatment and enzymolysis in sequence, thus nutrient elements in the raw materials are fully released, thus the tea beverage is rich in nutrition, is strong in coconut fragrance, is sour-sweet and tasty, is mellow in mouth feel, and has obvious plant faint scent. After drinking the golden camellia plant beverage for a long term, a woman can maintain beauty and keep young, blood is replenished and invigorated, and symptoms such as blood deficiency and chlorosis, irregular menstruation, deficiency-cold stomachache and constipation due to intestinal dryness are effectively relieved.

Chenopodium ambrosioides mosquito-repellent incense and preparation method thereof

InactiveCN103548885AFragrant smellSimple processBiocidePest repellentsChenopodium ambrosioidesBiotechnology
The invention provides chenopodium ambrosioides mosquito-repellent incense which is mainly used for expelling mosquitoes, and a preparation method thereof. The chenopodium ambrosioides mosquito-repellent incense is characterized by comprising the following raw materials in parts by weight: 7-9 parts of chenopodium ambrosioides stem leaf powder, 1.5-2 parts of starch and 0.1-0.3 part of perfume. The method comprises the following preparation technological processes: crushing the raw materials; mixing and stirring; molding; drying; spraying the perfume; and packaging to obtain the chenopodium ambrosioides mosquito-repellent incense. According to the invention, the chenopodium ambrosioides, which has the medical effects of dispelling the wind, removing dampness and killing pests and is used for treating the diseases caused by hookworms, roundworms and the like, is added to effective components of the incense, so that the chenopodium ambrosioides mosquito-repellent incense has significant effects in the aspects of mosquito repellency, insect prevention and extermination, sterilization and the like, and also has the effects of health and sanitation; meanwhile, the smell emitted from the ignited incense does not generate any toxic and side effects on a human body, is fragrant in smell, and has economic and environment-friendly effects. The preparation method disclosed by the invention has the characteristics of being simple in technological processes and low in cost, and the raw materials are easily available.

Heat clearing and eyesight improving chrysanthemum tea and preparation method thereof

The invention discloses heat clearing and eyesight improving chrysanthemum tea and a preparation method thereof. The heat clearing and eyesight improving chrysanthemum tea is prepared from, by weight, 20-30 parts of wild chrysanthemum flowers, 10-15 parts of sarcandra glabra herb, 8-12 parts of ramulus uncariae cum uncis, 10-15 parts of vitamin E, 12-18 parts of soybean protein, 2-4 parts of white fungi, 5-7 parts of okra flowers, 6-9 parts of rose flowers, 2-4 parts of piny flowers, 3-5 parts of radix angelicae dahuricae, 4-6 parts of magnolia flowers, 5-7 parts of coix seeds, 4-7 parts of dry red date slices, 2-3 parts of emblic leafflower fruit, 5-9 parts of Chinese wolfberry fruit, 1-3 parts of dens draconis, 3-5 parts of fructus rubi, 3-5 parts of licorice roots, 3-5 parts of rhizoma coptidis, 2-4 parts of radix rehmanniae and 3-5 parts of honey. The chrysanthemum tea is high in nutritional ingredient, faint scent in smell and savoury and mellow in mouthfeel, takes the wild chrysanthemum flowers and sarcandra glabra herb as the main materials, has the effects of clearing heat and removing toxicity, dispelling wind to dissipate heat, clearing the liver to improve the eyesight, reducing blood pressure and the like, is suitable for being drunk by people of all ages and both sexes and is a pure natural healthy functional beverage.

Citri reticulatae pericarpium sauce and preparation method thereof

InactiveCN109998086ADifferent ways to eatFragrant smellFood ingredient functionsNutrientChemistry
The invention discloses a citri reticulatae pericarpium sauce, and relates to the technical field of food processing. The citri reticulatae pericarpium sauce is prepared from, by weight, 40-60 parts of citri reticulatae pericarpium, 15-20 parts of semen sojae atricolor, 20-30 parts of soybeans and 5-10 parts of zingiberis rhizoma recens. A preparation method of the citri reticulatae pericarpium sauce includes the following steps that 1, firstly, the soybeans and semen sojae atricolor are washed, soaked for a period and then smashed, and zingiberis rhizoma recens is washed and cut up; 2, citrireticulatae pericarpium is soaked in clean water, inner membranes attached to citri reticulatae pericarpium are removed, citri reticulatae pericarpium without the inner membranes is cut up and is decocted by medium heat for 30-40 minutes to become sauce, then, heating is stopped, and the sauce naturally cools; 3, the raw materials obtained in step 2 and step 3 are added into a container, meanwhile, salt and a sweetener are added, stirring is conducted to make the mixture uniform, and sunshine is used for sun-curing. According to the citri reticulatae pericarpium sauce, a majority of nutrient components of the soybeans and semen sojae atricolor are maintained; the citri reticulatae pericarpium sauce has multiple edible modes, can be matched with food such as bread and circuits, is faint infragrance and tastes sour, sweet and delicious. Citri reticulatae pericarpium sauce products are easy to process and low in cost and do not contain any chemical additives.

Cinnamomum camphora leaf feed for goats, capable of warming stomach and invigorating spleen, and preparation method of cinnamomum camphora leaf feed

The invention discloses a cinnamomum camphora leaf feed for goats, capable of warming the stomach and invigorating the spleen, and a preparation method of the cinnamomum camphora leaf feed. The cinnamomum camphora leaf feed is prepared from the following raw materials in parts by weight: 100-120 parts of cinnamomum camphora leaves, 4-7 parts of cucumber seed powder, 2-3 parts of wheat germ powder, 2-3 parts of dried banana powder, 0.3-0.5 part of netmeg powder, 0.4-0.6 part of table salt, 7-8 parts of carrots, 4-6 parts of buckwheat flowers, 5-8 parts of apple peel, 2-3 parts of mulberry leaves, 1-2 parts of tropical Candida bacterial liquid, 7-8 parts of oat kernels, 5-6 parts of black beans, 1-2 parts of viridin bacterial liquid, 3-5 parts of red bean paste, 3-5 parts of glutinous rice flour, 1-2 parts of scallion oil, and 0.2-0.3 part of sucrose esters. The cinnamomum camphora leaf feed disclosed by the invention is rich in fragrance, fresh in mouth feel, unique in flavor, and good in food-calling performance. According to the cinnamomum camphora leaf feed, the functions of the spleens and the stomachs of the goats can be improved, the absorption and the digestion of nutrients are facilitated, the growth and the development of the goats are promoted, the fattening rate is increased, the feed digestibility is increased, the feed consumption is reduced, and the feed cost is reduced.
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