58results about How to "Guaranteed fragrance" patented technology

The invention discloses a spice for stewing ducks. The spice comprises the following components in parts by weight: 10-30 parts of anises, 10-25 parts of resurrection lily rhizome, 15-30 parts of cinnamon, 10-25 parts of amomum tsao-ko, 5-20 parts of ligusticum wallichii, 5-20 parts of fructus amomi, 20-35 parts of bay leaves, 10-25 parts of fennels, 5-20 parts of syzygium aromaticum, 10-25 parts of rhizoma nardostachyos, 25-50 parts of litsea cubeba and 5-20 parts of pepper. The spice for stewing the ducks is designed according to the climatic features of areas with high humidity; the fragrance of the spice and the effects of appetizing and tonifying spleen are guaranteed; compared with other spices, the spice has the health-care effects of invigorating the circulation of blood, sweating, removing moisture and preventing and treating sore-toxins.

The invention relates to the technical field of heat pump drying, in particular to a closed type heat pump drying system with a dehumidification function. The closed type heat pump drying system with a dehumidification function comprises a triaxial pressure air cooled heat pump subsystem and a closed type drying medium circulation subsystem, wherein the triaxial pressure air cooled heat pump subsystem comprises a main path compressor, a main path oil separator, a condenser, a subcooler, a drying filter, a medium-pressure gas-liquid separator, a dehumidification evaporator, a heat source evaporator, a low-pressure gas-liquid separator, an evaporation pressure adjusting valve, an auxiliary path compressor and an auxiliary path oil separator; the closed type drying medium circulation subsystem comprises an auxiliary PTC electric heater, a circulating fan, a drying material room, a material, a temperature sensor, a humidity sensor, a dehumidification chamber, a medium heating chamber and a connecting air flue. The closed type heat pump drying system solves the prominent technical problems that the existing drying technology is serious in environmental pollution, high in operating cost, low in drying speed and lower in dehumidification energy consumption, remarkably improves the efficiency that the heat pump dries the material, and ensures the color, quality and fragrance of the dried material.

The invention provides a preparation method of a concentrated honey raisin tree cloudy juice and belongs to the technical field of deep processing of agricultural products. The method can improve the utilization rate of raw materials, and the prepared honey raisin tree juice has high nutrition and honey raisin tree flavor. The preparation method is as below: cleaning mature honey raisin tree fruits and removing stems and seeds of the fruits; soaking the crushed honey raisin tree fruits in water; extracting juice from the soaked honey raisin tree fruits twice; mixing the first extracted juice with the second extracted juice and filtering; sterilizing the filtered juice; and squeezing and grinding the sterilized juice, and concentrating to obtain the concentrated honey raisin tree cloudy juice. The invention provides a beverage processing process by using honey raisin tree as the raw material. The method can take advantage of the unique local resources for processing, improve the income of farmers and drive the enthusiasm of planting, and has increased business promotion space.

The invention provides a plastic composition, and plastic prepared from the plastic composition and a preparation method of the plastic. The plastic composition comprises a polymer matrix, a compatibilizer and an essence. The polymer matrix includes polylactic acid and polycarbonate, and the compatibilizer is an ethylene-acrylate-glycidyl methacrylate copolymer. The plastic prepared from the plastic composition has fragrance and excellent mechanical properties.

The invention provides a green tea processing method which particularly comprises the following steps: picking, withering, fixation, winnowing, primary kneading, compound kneading, shaping, primary drying, cooling, stoving and packaging. Through utilization of hot wind fixation, astringent flavor contained in the tea leaves can be effectively removed, tea leaf fragrance can be extracted in the fixation link, and the fragrance is relatively mellow; in the kneading processes, cells on the surface edges of the tea leaves can be broken to be in full contact with oxygen in the baking process, and the delicate fragrance of tea is ensured; particularly the withering process is applied, complex catechin in the tea leaves is subjected to partial oxidation, the astringent flavor of the tea leaves is reduced, the high temperature drying process is applied, the low-melting-point aromatic substance can volatilize relatively quickly, and the fragrance of the tea leaves is improved.

The invention discloses a heat-recovery air-cooling heat pump drying system applicable to a large temperature difference, for solving the technical problems of serious environment pollution, low dehumidification energy consumption, high running cost, single drying manner and incapacity of utilizing dehumidification waste heat in an existing drying process. The heat-recovery air-cooling heat pump drying system disclosed by the invention comprises a three-pressure air-cooling heat pump sub-system and a drying medium circulation sub-system, wherein the three-pressure air-cooling heat pump sub-system comprises a main-channel compressor, a main-channel oil separator, a main-channel condenser, an aftercooler, a medium-pressure gas-liquid separator, an evaporator, a low-pressure gas-liquid separator, an auxiliary-channel compressor, an auxiliary-channel oil separator and an auxiliary-channel condenser, and the exhaust port of the main-channel compressor is connected with the inlet of the main-channel condenser; and the exhaust port of the auxiliary-channel compressor is connected with the inlet of the auxiliary-channel condenser through the auxiliary-channel oil separator. After adopting the technical scheme, the reliability, stability and economical efficiency of the annual running of the air-cooling heat pump drying system disclosed by the invention are improved, and the application field is expanded.

A production method of mellow rapeseed oil on the basis of a wood pressing device comprises the following specific steps: a, rapeseeds are cleaned through screening, air separation and proportional stone removal; b, the seed stir-frying temperature is controlled at 100-105 DEG C, the seed stir-frying time is determined on the basis of the seed grain wetness degree, the seed stir-frying time for each pot is selected from the range of 40-50 min, and the well stir-fried seeds are ground to serve as a standby steaming blank; c, steamed seed powder is instantly poured into a tension band where sterilized glutinous rice straw is spread in advance and then is beaten with a wooden hammer to be solid into a cake; d, raw materials forming the cake in the tension band are fed into the wood pressing device timely, and a wooden wedge is added in time and tightly propped in a groove of the wood pressing device; the wooden wedge is impacted, and oil in the rapeseed cake is extruded out; the mellow rapeseed oil is obtained with a conventional processing procedure of the rapeseed oil. Infrared electromagnetic temperature-controlled seed stir-frying is performed, the mature degree of the rapeseeds is uniform and consistent, and the oil is mellow; the oil is light in color, gold, transparent and high in quality; the quality is stable and the safety is high; the aroma is unique, and the oil is strongly mellow.

The invention discloses a preserved sausage which comprises the following raw materials in parts by weight: 80-100 parts of lean meat, 1.8-2.5 parts of table salt, 0.5-0.8 part of monosodium glutamate, 1.8-3.2 parts of white spirit, 0.5-1 part of pepper, 0.3-0.8 part of black pepper, 0.2-0.5 part of foeniculum vulgare, 0.1-0.3 part of vanilla, 0.1-0.3 part of millet and 0.2-0.5 part of anise. The manufacturing method disclosed in the invention is simple, and the cost is low. Fat meat and lean meat are matched in proportion and cut into slices, and the specific batching method and baking technology of casing cleaning are used, so that the sausage has a strong flavor and a good taste, is transparent, attractive, clean and sanitary.

The invention provides a plum syrup and a preparation method thereof, and belongs to the technical field of food processing. The plum syrup is prepared from the following raw materials in part by weight: 50-60 parts of dark plum, 20-30 parts of hawthorn, 3-8 parts of red date, 3-8 parts of momordicagrosvenori, 2-5 parts of stevia rebaudiana, 1-2 parts of dried orange peel, 1-5 parts of roselle, 1-3 parts of perilla seed, 1-3 parts of chamomile, 1-3 parts of liquorice, 1-3 parts of sweet-scented osmanthus, 1-3 parts of chrysanthemum, and 1-3 parts of malt. The preparation method of the plum syrup provided by the invention is mainly used for preparing the plum syrup, the plum syrup is formed by scientifically compounding multiple components, the plum syrup has the functions of clearing summer heat and quenching thirst, is rich in nutrition, sour and sweet and rich in flavor, and fragrant in taste.

The invention relates to a maize germ oil-containing sausage and a preparation method thereof. The sausage comprises the following raw materials in part by weight: 42 to 46 parts of pork lean, 14 to 16 parts of maize germ oil, 20 to 22 parts of ice water, 3 to 5 parts of chicken breast, 4 to 6 parts of emulsion, 1 to 2 parts of common salt, 0.5 to 1 part of glucose, 0.05 to 0.1 part of monosodiumglutamate, 0.2 to 0.3 part of phosphate, 1 to 2 parts of starch, 0.8 to 1.1 parts of soy protein, 0.03 to 0.04 part of sodium erythorbate, 0.005 to 0.007 part of sodium nitrate, 0.006 to 0.008 part of monascus color and 0.4 to 0.5 part of spice, and is prepared by the following steps of: chopping and mixing the raw materials; and filling, evaporating, cooling, performing vacuum packing, sterilizing and re-cooling to obtain the product. Compared with the prior art, the sausage has nutritional and healthy functions, improves unhealthy nutritional structures and solves the problem of health on the premise of ensuring the smell and the flavor of the sausage.

The invention discloses a cooked potato and highland barley biscuit rich in dietary fiber, and a preparation method of the biscuit, and relates to the field of food processing. The cooked potato and highland barley biscuit rich in the dietary fiber is mainly prepared from the following raw materials: a fresh mashed potato, stir-fried highland barley tsamba whole flour, shortening oil, a sweeteningagent, an egg, baking powder and water. The preparation method of the cooked potato and highland barley biscuit rich in the dietary fiber comprises the following steps of crushing a cooked potato into the fresh mashed potato, uniformly mixing and stirring the fresh mashed potato with the highland barley tsamba flour, sequentially adding the sweetening agent, the shortening oil, the baking powderand the egg, performing rolling into paste, standing the paste for 8-10min, performing compression moulding and baking, and then performing cooling to obtain the biscuit. The biscuit and the preparation method have the benefits that the biscuit takes the highland barley tsamba flour and the mashed potato as the raw materials, so that the biscuit has a good nourishing effect, is suitable for peopleof all ages, and is wide in applicable population; and the preparation method is easy to operate.

The invention discloses a shower head and a cleaning device provided with same. The shower head comprises a spray head, a handle, a material tube and a switching device, wherein the material tube is used for containing medicines or spices; the material tube is arranged in the cavity of the handle; a water flow channel which communicates with a water outlet and a water inlet of the handle is defined between the material tube and the cavity; a water passing hole which communicates with the water flow channel is formed in the material tube; a water passing channel is defined in the switching device to communicate with the water flow channel; a sealing part which is in sealing connection with the water passing hole is arranged on the switching device; when the switching device is in a first state, water flow enters the water flow channel from the water passing channel; and when the switching device is in a second state, water flow flows through the water passing hole from the water passingchannel, and enters the water flow channel. The shower head is simple in structure, has a faint-scent dual-purpose function or a healthcare function in a shower taking process; and meanwhile, use ofthe spices or the medicines can be controlled.

The invention belongs to the technical field of liquor brewing, and provides an acid control and efficiency improvement method for Daqu delicate fragrance liquor in hot season, in order to solve the problems that the liquor produced by using Daqu as a saccharification fermentation agent goes rancidity easily in the hot season, and the liquor yield is affected. A Fen Daqu delicate fragrance Liquor brewage technology is employed, the consumption of Daqu is decreased, and rhizopus distiller's yeast, Saccharomyces cerevisiae and ester producing yeast are in cooperation; and sorghum is used as a raw material for fermentation liquor brewing. The dosage of the yeasts is as below: Daqu accounts for 2.5-7.5% of the raw material, rhizopus distiller's yeast accounts for 0.3-0.5% of the raw material, and Saccharomyces cerevisiae accounts for 0.05-0.01% of the raw material, and the ester producing yeast accounts for 0.05-0.1% of the raw material. The material and yeasts are subjected to ground tank fermentation for 13-15 days; and the initial fermentation temperature is controlled at 25-30 DEG C. The method effectively reduces the amount of Lactobacillus seed, ensures product flavor, presents novel style, greatly reduces the usage amount of the Fen liquor Daqu, lowers costs, and improves the efficiency of liquor brewing in the premise of effective acid control in the hot season. The liquor reserves the aroma function of Fen liquor Daqu, preserves complex composition, and guarantees the flavor characteristics of Fen liquor.

The invention provides a pulping method of a food processor. The food processor comprises a pulverizing knife, a control panel, a motor electrically connected with the control panel, a heating deviceand a temperature detecting device. The pulping method sequentially includes the heating stage, the cooking stage and the pulverizing stage. In the heating stage, several mixing steps are set; the pulverizing knife rotates to mix pulp so that the pulp can be even; in the heating stage, the temperature detecting device continuously detects the temperature of the pulp, the temperature value measuredafter mixing is conducted for the time t1 and stops for the time t2 in each time of mixing step serves as the effective value, the control panel judges whether to jump to a next working stage or notaccording to the effective value, mixing is conducted for a certain period of time through the mixing steps so that the temperature can be even, meanwhile it is ensured that the detected temperature is more real and accurate, the temperature value detected after mixing stops for a period of time in the mixing steps serves as the effective value, whether to jump to a next working stage or not is judged according to the effective value, and the detected value is real and accurate.

The invention relates to the technical field of heat pump drying, in particular to a direct expansion type solar assisted closed-loop type heat pump drying system. The closed-loop type heat pump drying system comprises a solar-air tri-pressure heat pump subsystem and a closed-loop type drying medium circulation subsystem. A solar heat collector, a dehumidification evaporator and a byroad adjusting system are used in cooperation based on a heat pump drying system, the prominent technical problems that in an existing drying process, environmental pollution is serious, the operating cost is high, the drying rate is low, and the dehumidification energy consumption is low are solved, the efficiency of heat pump material drying is remarkably improved, and the fineness, quality and aroma of drying materials are guaranteed.

The invention discloses a triple pressure air-cooled heat pump drying system with a heat recovery function. According to the technical problems to be solved, in an existing drying process, environment pollution is serious, dehumidification energy consumption is low, operating cost is high, a heat pump cannot work normally under extreme conditions, and moisture exhaust waste heat cannot be utilized. The triple pressure air-cooled heat pump drying system comprises a triple pressure air-cooled heat pump subsystem and a drying medium circulating subsystem. The triple pressure air-cooled heat pump subsystem comprises a main-path compressor, a main-path oil separator, a main-path condenser, a subcooler, an intermediate-pressure gas-liquid separator, an evaporator, a low-pressure gas-liquid separator, an auxiliary-path compressor and an auxiliary-path oil separator. An exhaust opening of the main-path compressor is connected with an inlet of the main-path condenser and an outlet of the auxiliary-path oil separator through the main-path oil separator. An exhaust opening of the auxiliary-path compressor is connected with an inlet of the auxiliary-path oil separator. After the above technical scheme is adopted, by means of the triple pressure air-cooled heat pump drying system, the reliability, stability and economic performance of whole year operation of the air-cooled heat pump drying system are improved, and the application field is widened.

The invention discloses She rice and a manufacturing method thereof. The She rice is prepared from the following ingredients in parts by weight: 145 to 155 parts of rice, 330 to 370 parts of sticky rice, 39 to 41 parts of felon herb, 14.5 to 15.5 parts of prantt onion herb, 39 to 41 parts of cooked preserved meat, 44 to 46 parts of colza oil and 4.3 to 4.7 parts of salt, and the She rice is prepared through the recipe. The She rice is prepared through the recipe with the following ingredients in proportion: 145 to 155 parts of rice, 330 to 370 parts of sticky rice, 39 to 41 parts of felon herb, 14.5 to 15.5 parts of prantt onion herb, 39 to 41 parts of cooked preserved meat, 44 to 46 parts of colza oil and 4.3 to 4.7 parts of salt; the sensory evaluation of the She rice can reach 83; the whole is in green tint color; the attractive color and luster are realized; the unique She rice flabor is realized; the soft and sticky mouthfeel is proper; no greasy feeling is generated; the appetite is promoted, so that the She rice has good flavor and mouthfeel; by using the mixture ratio of 40 of fresh felon herb, 15 parts of prantt onion herb and 150 of rice and 350 of sticky rice, the ingredients are fresh, so that the nutrition values and the medical values can be greatly improved; according to the proportion of the rice and the sticky rice, the fragrance and the sticky performance of the sticky rice can be ensured; the prepared She rice is more delicious; the taste and the mouthfeel are good.

The invention provides a production technology of roxburgh rose flower and leaf tea. The production technology comprises the following steps: spreading and cooling picked roxburgh rose tender leaves and flower petals; carrying out fixation on the leaves and flowers respectively through a tea leaf wok under the conditions that the temperature is 220 DEG C and the time is 4min, and the temperature is 110 DEG C to 150 DEG C and the time is 2min; then uniformly mixing the flowers and the leaves at the ratio of 1 to 1, 1 to 0.7 or 1 to 0.4; putting the mixture into a fixation groove of a carding machine and molding; finally, putting the mixture into a drying machine and drying until the drying is finished, wherein when the drying is finished, stems are easy to break and the moisture content is5 percent to 6 percent; finally, spreading and cooling to room temperature, and packaging and storing. By adopting the production technology provided by the invention, the problems that a large amountof roxburgh rose leaves and roxburgh rose flowers are not effectively utilized and a lot of wastes are caused are solved. The production technology of the roxburgh rose flower and leaf tea belongs tothe technical field of tea leaf improvement.

The invention discloses a preparation method of spicy, crisp, safe and healthy pickled bamboo shoots. The preparation method comprises the following steps: removing impurities from fresh bamboo shoots, cleaning and slicing the fresh bamboo shoots, air-drying surface moisture, sending the bamboo shoots into a freeze-drying chamber, carrying out vacuum freeze-drying treatment, adding edible salt water and a plant extracting solution, carrying out uniform mixing, then sending the mixture into a high-pressure kettle for high-pressure permeation treatment, after microwave sterilization, adding a fermentation inoculant, performing uniform stirring and sealing, putting the mixture into the earth crust for primary fermentation, carrying out microwave sterilization, then adding lactobacillus plantarum, performing uniform stirring and sealing, putting the mixture into the earth crust for secondary fermentation, taking out the products, and carrying out microwave sterilization again to prepare the pickled bamboo shoots. The pickled bamboo shoots are spicy and crisp, shorten the fermentation time of the pickled bamboo shoots, are longer in preservation time, are beneficial to batch production, improve the processing technical level of the pickled bamboo shoots and the flavor of the products, can better improve the fermentation efficiency while ensuring the fragrance and taste of the bamboo shoots, can reduce the content of amino acid nitrogen and nitrite in the finished products, and have little harm to the human body.

The invention discloses a preparation method for low-sugar low-oil healthy bread. The method comprises the following steps: preparing batter by using boiled water, performing refrigeration, preparingsour dough, performing refrigeration fermentation, mixing the sour dough with flour, the batter and other ingredients to prepare main dough, allowing the main dough to stand, performing multiple freezing refrigeration fermentation processes, putting the obtained fermented dough into a steaming and baking oven, performing steaming and performing baking. According to the method, firstly the boiled water is used to treat flour to prepare the batter, at the same time, the sour dough is prepared, the batter and the sour dough are added when the bread is prepared, in the way, the batter becomes chewy after being scalded and stirred, sugar in the flour can be precipitated and a film forms on the surface of the batter, so that oil and sugar absorption can be reduced, the prepared bread really realizes low sugar, low oil and low calories, and the aroma and softness of the bread can be ensured.

The invention discloses green coix seed protoplasm food and a preparation method thereof. According to the method, green and tender coix seed fruits serve as raw materials, hulls are stripped, mechanical pulping and grinding are conducted after selection and cleaning, freezing is conducted, vegetables, flour, edible mushrooms, beans, dried fruits, preserved fruits, meat and eggs and plant oil are added after dissolution, the mixture is blended to be homogeneous, and the green coix seed protoplasm food is obtained after quick-freezing, baking, puffing and filling. The food is rich in raw materials, has the fresh scent of natural matter, contains various vitamins, mineral substances, eight types of amino acid indispensable to the human body, crude fibers and anti-cancer factors and is beneficial to the health of people.

The invention discloses a green tea processing method which includes the steps: picking fresh one-bud four-leaf tea leaves, spreading the tea leaves in a light-resistant environment with the oxygen content of 6-7% and the temperature of 8-11 DEG C, uniformly spraying enzyme preparations, cooling green leaves in an indoor environment with the temperature of 28-30 DEG C and the relative humidity of82-85%, sequentially performing steaming, double microwave heating and double fried water removing, and rolling the tea leaves to reach the water content of 35-39wt% to obtain rolled leaves; placing the rolled leaves at the temperature of -45 DEG C to -25 DEG C for 3-5 hours, placing the rolled leaves at the temperature of -20 DEG C to -10 DEG C for 3-5 hours, placing the rolled leaves at the temperature of -5 DEG C to -3 DEG C for 3-5 hours and placing the rolled leaves at room temperature for 5-10 hours to obtain freeze-dried leaves; drying the freeze-dried leaves in a dryer and roasting thefreeze-dried leaves in a wok to obtain green tea. The green tea processing method is simple in process, and the obtained green tea is strong and lasting in fragrance, strong, tasty and refreshing intaste and high in quality.