30results about How to "Has bactericidal and antiseptic effect" patented technology

The invention provides a preparation method of chili sauce. The preparation method comprises the following steps: firstly, adding a prepared chili raw material and broad bean paste into rapeseed blend oil with temperature of 180-200 DEG C, frying for 5-8 minutes, adding ginger, onions and garlic, frying for 5-8 minutes, adding sweet bean sauce, monosodium glutamate, vinegar and salt, frying, turning off the heat when the material temperature is 120-125 DEG C, adding sesame oil, uniformly stirring, and discharging from a pan to obtain fried chili sauce; secondly, filling the fried chili sauce in a glass bottle subjected to steam sterilization; finally, sealing in vacuum to obtain the packaged finished chili sauce. The chili sauce prepared by adopting the method is unique in flavor, rich in fragrance, proper in spiciness, good in mouth feel and long in shelf time, can be used for hot pot condiments, also can be directly used for making cold dishes or is used when other dishes are cooked.

The invention discloses a method for treating eggplant seeds before sowing, and relates to the technical field of eggplant planting. The method comprises the following steps: (1) carrying out pretreatment on the seeds; (2) preserving the pretreated seeds at low temperature; (3) carrying out wall-breaking treatment; (4) soaking the seeds; (5) treating the soaked seeds with melatonin; (6) treating the seeds with a seed coating agent; (7) preparing to sow. The method promotes seed germination, increases seedling emergence rate and improves seedling emergence quality.

The invention discloses a making method for seasoned leaf mustard and okra. The method comprises the steps of 1 okra preprocessing, wherein selecting, washing with warm saline water, soaking with warm water, blanching and quick-freezing are performed; 2 leaf mustard preprocessing, wherein selecting, washing with warm saline water, cooling, peeling, shredding, color protecting and extruding dewatering are performed; 3 seasoning, wherein the okra and the shredded leaf mustard are put into a stirring pot in proportion, seasoner is added, and then the okra, the shredded leaf mustard and the seasoner are mixed and stirred evenly; 4 vacuum packing; 5 heat preservation processing; 6 sterilizing. According to the making method for the seasoned leaf mustard and okra, nutritional ingredients of the leaf mustard and the okra are retained to the maximum extent, and the made product is rich in nutrition, convenient to eat, sweet and fresh in mouthfeel and flavor, spicy, pungent, cool, refreshing, tasty, capable of promoting the appetite, strengthening the spleen and enhancing the appetite, rich in functional components gamma-aminobutyric acid (GABA) beneficial for human health, low in salt and sugar, free of any preservatives, long in quality guarantee period and convenient for industrial production.

The invention discloses a making method of rehydrated seasoned dried leaf mustard. The making method comprises the following steps: (1) selecting leaf mustard; (2) sorting and cleaning the selected leaf mustard; (3) cutting the cleaned leaf mustard into filaments, and drying the filaments in sunshine so as to obtain dried leaf mustard; (4) rehydrating the dried leaf mustard: weighing the dried leaf mustard, adding running water, wherein the weight ratio of the dried leaf mustard to the running water is 1:10, soaking the dried leaf mustard in the running water for 2-8 hours, and dehydrating the soaked dried leaf mustard; (5) seasoning the dehydrated dried leaf mustard: weighing the dried leaf mustard, adding seasonings, and uniformly mixing and stirring the weighed dried leaf mustard and the seasonings, wherein the seasonings comprise the following components in percentage by weight by using the weight of the dried leaf mustard as a standard: 0.3-1.0% of gourmet powder, 0.01-0.1% of mint oil, 0.2-0.3% of ascorbic acid, 1-2% of table salt, 0.005-0.01% of proteoglycan, 2% of peanut oil, 0.1-0.2% of white vinegar and 0.2-0.8% of pepper corn; (6) packaging the seasoned dried leaf mustard; (7) performing heat preservation: putting the packaged dried leaf mustard in steam of 45-55 DEG C for heat preservation for 4-6 hours; and (8) disinfecting the dried leaf mustard after heat preservation. According to the making method of the rehydrated seasoned dried leaf mustard made by the making method disclosed by the invention, nutrient components of the leaf mustard are furthest reserved; the made seasoned dried leaf mustard is convenient to eat, is sweet and fresh in mouth feel, is strong in hot taste, can stimulate appetite, invigorate spleens and enhance appetite, and is long in quality guarantee period.

The invention relates to the field of food processing, in particular to a processing method for keep the quality and freshness of a black-bone chicken meat product. The method includes the following steps of firstly, pickling, wherein after a self-made pickling material is smeared on the surface of the body and the inner wall of the lumen of a killed black-bone chicken with the feathers removed, normal-temperature vacuum pickling is carried out, and after pickling is finished, the black-bone chicken is washed with clean water and drained off; secondly, blanching, wherein the black-bone chicken is put into perilla leaf mint water to be blanched for 3-5 min; thirdly, marinating, wherein a marinating material is wrapped with gauze and put at the bottom of a pot, the chicken is put into the pot with the body immersed in water, the water is heated to 95-98 DEG C, and then braising is carried out with soft fire with the braising temperature kept at 75-80 DEG C; fourthly, frying, wherein the braised black-bone chicken is bailed out, drained off, fried for 1-2 min at 85-90 DEG C in a vacuum mode and then taken out to be cooled; fifthly, packaging and sterilization, wherein vacuum packaging is carried out, and after vacuum packaging, sterilization is carried out with a pasteurization method. By means of the method, the quality and freshness of the black-bone chicken meat product can be kept, and the original rich nutrients of the black-bone chicken can be effectively preserved.

The invention discloses a method for making canned cherries. By means of mixed enzyme soaking, enzymolysis and moistening, the skin of the cherries can be softened and decomposed, the cherries are prevented from being aged or oxidized and decolored, and the original nutrition ingredients, colors and appearances of the cherries are kept to the maximum extent. Sugarcane juice, tea polyphenol and the like are adopted as soaking liquid, the ingredients are green and natural, the function of sterilization and preservation is achieved, the original faint scent fruit flavor of the cherries is kept, and iron or cyanophoric glycoside poisoning caused by improper eating of the cherries can be avoided. According to the canned cherries made through the method, the problem that fresh cherries are hard to store is solved, and the life cultivation and health preservation effects of tonifying qi, expelling wind-damp, achieving detoxifying, preventing cancer, accelerating hemoglobin regeneration, resisting aging and the like are achieved.

The invention relates to a natural plant preservative taking rape seed cakes and folium ginkgo as raw materials as well as a preparation method and an application thereof. The natural plant preservative is an extract of the rape seed cakes and the folium ginkgo. The preparation method comprises the following steps: drying the rape seed cakes and the folium ginkgo; mixing 70 to 80 parts by mass of the rape seed cakes with 20 to 30 parts by mass of the folium ginkgo; crushing and sieving; then placing the mixture in an extraction container; performing extraction by using an ultrasonic wave and microwave dual-assisted method under the extraction conditions of performing ultrasonic treatment for 30 to 60 minutes at 40 DEG C to 50 DEG C and under the ultrasonic power of 400W to 600W and then radiating for 30 to 60 seconds under the microwave power of 400W to 600W by taking ethyl alcohol with a pH value of 1.0 to 2.0 and the concentration of 65% to 75% as an extraction solvent according to the solid-to-liquid ratio being 1:(10-15); and filtering and concentrating so as to obtain the extract. The extract can be used for inhibiting the growth and the breeding of staphylococcus aureus, escherichia coli, mucedine and the like. The preservative provided by the invention is completely prepared from natural plants, so that the preservative cannot generate toxic and side effects and is wide in antimicrobial spectrum. Thus, the preservative can be widely applied to the fields of foods and feeds.

The invention relates to the field of food processing, and particularly relates to a processing method of a black-bone chicken meat paste can. The processing method comprises the following steps: a, pickling: deboning a killed unhaired black-bone chicken, applying a self-made sauce on the skin of a chicken body and an inner wall of an inner cavity, pickling at the temperature of 0-3 DEG C, using clean water to wash and drain off after finishing pickling; b, cutting and mixing the pickled black-bone chicken ice water in a cut mixer for 6-8 minutes, slowly adding salt in the cutting and mixing processes, and then adding ice water and a mixing material; c, marinating: adding a marinating material and the black-bone chicken in a boiler, heating to enable the water temperature to reach 95-98 DEG C, then braising with slow fire, and keeping the braising temperature to be 75-80 DEG C; d, packaging and sterilizing: implementing vacuum packaging at the vacuum degree of 0.05-0.1Mpa, and performing sterilization through pasteurization after vacuum packaging. The method not only guarantees the quality and keeps the black-bone chicken meat paste can fresh, but also effectively keeps the original rich nutrient substances of the black-bone chicken.

The invention relates to a natural plant preservative taking rape seed cakes and folium ginkgo as raw materials as well as a preparation method and an application thereof. The natural plant preservative is an extract of the rape seed cakes and the folium ginkgo. The preparation method comprises the following steps: drying the rape seed cakes and the folium ginkgo; mixing 70 to 80 parts by mass of the rape seed cakes with 20 to 30 parts by mass of the folium ginkgo; crushing and sieving; then placing the mixture in an extraction container; performing extraction by using an ultrasonic wave and microwave dual-assisted method under the extraction conditions of performing ultrasonic treatment for 30 to 60 minutes at 40 DEG C to 50 DEG C and under the ultrasonic power of 400W to 600W and then radiating for 30 to 60 seconds under the microwave power of 400W to 600W by taking ethyl alcohol with a pH value of 1.0 to 2.0 and the concentration of 65% to 75% as an extraction solvent according to the solid-to-liquid ratio being 1:(10-15); and filtering and concentrating so as to obtain the extract. The extract can be used for inhibiting the growth and the breeding of staphylococcus aureus, escherichia coli, mucedine and the like. The preservative provided by the invention is completely prepared from natural plants, so that the preservative cannot generate toxic and side effects and is wide in antimicrobial spectrum. Thus, the preservative can be widely applied to the fields of foods and feeds.

The invention discloses stone-like coating added with ginger nut sand. The stone-like coating is prepared from the following raw materials in parts by weight: 200-300 parts of pure acrylic emulsion-pure acrylic copolymer emulsion; 56-100 parts of an elastic emulsion; 3-7 parts of a coalescing agent; 3-7 parts of ethylene glycol monobutyl ether; 20-60 parts of steel slag powder; 550-780 parts of ginger nut sand; 30-60 parts of nano tourmaline powder; 5-10 parts of a carbomer dispersion liquid; 4-10 parts of lithospermum oil; 2-5 parts of a defoaming agent; 70-120 parts of 2% hydroxyethyl cellulose; 3-7 parts of a thickening agent; proper amount of purified water. The stone-like coating is attractive, environment-friendly and excellent in waterproof performance, and can effectively protect abuilding from being eroded by a severe environment, so that the service life of the building is prolonged; the stone-like coating not only has good weather resistance and is suitable for various regions, but also is simple and convenient to construct, time-saving and easy to dry, the flexibility of the coating is enhanced, and the stone-like coating has good stain resistance and antibacterial activity.

The invention discloses a coating prepared from by-products in production of a coal pitch-based carbon material and a method thereof. The coating comprises the following raw materials in parts by weight: 35-70 parts of a byproduct toluene soluble substance from production of the coal pitch-based carbon material, 10-25 parts of epoxy resin, 1-5 parts of a curing agent, 1-5 parts of ZnO powder, 1-10parts of asbestos powder and 1-5 parts of chopped carbon fibers. The coal tar pitch is medium-temperature coal tar pitch or high-temperature coal tar pitch, and the content of toluene in the byproduct toluene soluble substance is 10-20 wt%. According to the invention, the byproduct toluene soluble substance in the production of the coal pitch-based carbon material is recycled and used as a main film-forming component of the coating, so that the production cost is reduced, and the problem of byproduct treatment in the preparation process of the high-performance coal pitch-based carbon materialcan be solved. The obtained coating has good water resistance, corrosion resistance, weather resistance and strong adhesive force, the strength and toughness of a coating film are improved, and compared with a traditional asphalt coating, the problem that brittleness is prone to cracking is solved to a certain extent.

The invention relates to an active zirconium white pigment preparing method, including such steps as a, selecting one or two of the zirconium oxide and zirconium silicate as basal material, adding in aid-grinding agent sodium carbonate and water, and grinding by a blending ball mill; b, fulling, eliminating irons by magnetic filtering and press-filtering to dehydrate; c, adding sodium hypophosphite and stabilizer magnesium oxide in material cake, and mixing uniformly into a mixture; d, high-temperature burning; e, chemical coating processing; f, after-processing. The active zirconium white pigment has suspending property, hydrophobic property, UV resistance, X-ray and high-low temperature resistance, wearability, acid resistance and other excellent properties, applied to act as coating, protective glasses, color TV set glass screens, wearable parts, etc.

The invention discloses a coating and a method prepared by using the by-products in the production of coal tar pitch-based carbon materials. 35-70 parts of solvent, 10-25 parts of epoxy resin, 1-5 parts of curing agent, 1-5 parts of ZnO powder, 1-10 parts of asbestos powder and 1-5 parts of chopped carbon fiber. The coal tar pitch is medium-temperature coal tar pitch or high-temperature coal tar pitch, and the content of toluene in the by-product toluene solubles is 10-20wt%. The present invention recycles toluene solubles, a by-product in the production of coal tar pitch-based carbon materials, and uses them as the main film-forming component of coatings to reduce production costs, and can also solve the preparation process of high-performance coal tar pitch-based carbon materials Disposal of by-products in China. In addition to good waterproof, anti-corrosion, and weather resistance, the obtained coating has strong adhesion, which improves the strength and toughness of the coating film. Compared with traditional asphalt coatings, the problem of brittleness and easy cracking has been improved to a certain extent.

The invention discloses a pig feed produced by using rice bran oil in replacement of soybean oil. Soybean oil in the original formula of the pig feed is replaced by rice bran oil, wherein the replacement ratio is 100% and the content of the rice bran oil in the pig feed in which the rice bran oil is used in replacement of the soybean oil is 2-5wt%. The rice bran oil is crude rice bran oil or four-grade rice bran oil. When the soybean oil is replaced with the rice bran oil, not only can nutritional components in the feed be enriched, but also the shelf life of the feed can be prolonged, the addition of antioxidants can be reduced, and the shelf life can be prolonged by 6 months or above. Through the adoption of the pig feed produced by using rice bran oil in replacement of soybean oil, the feed intake of pigs can be increased, and especially after the pigs are fed with the feed for a week, the feed intake of the pigs is increased significantly; and the weight gain performance of the pig feed is also better than that of a pig feed in which the soybean oil is added.

The invention discloses a medicine for treating rheumatic diseases and a preparation method of a medicinal liquor. The medicinal liquor is prepared from pure natural Chinese herbal medicines, has no toxic or side effect, is guided by the theory of traditional Chinese medicines, realizes treatment based on syndrome differentiation, and has reasonable compatibility and mutual synergistic effect of the raw material medicines. The medicinal liquor has the effects of tonifying liver and kidney, strengthening tendons and bones, warming channels and expelling cold, clearing heat and dredging collaterals, promoting blood circulation to remove blood stasis, relieving swelling and pain and the like, and can recover qi and promote blood circulation, remove wind-cold and fill qi and blood of a patient, so that the body of the patient is self-healed; the curative effect on rheumatic bone diseases is obvious, and the recurrence rate is low. The medicinal liquor is prepared by taking wine as a solvent and combining a traditional process and a modern technology, not only can alleviate the bitter taste of the medicine, but also is free from pungent and choking taste caused by drinking the medicinal liquor, is mild in mouth feel and quick to absorb, and the medicine can directly reach a focus by means of wine, and the medicinal liquor has a remarkable treatment effect on the rheumatisc bone diseases.

The invention discloses blood-pressure-reducing medicinal liquor. The medicinal liquor is prepared from, by weight, 2-4% of folium ginkgo, 2-4% of salviae miltiorrhizae, 2-4% of common selfheal fruit-spike, 1-3% of semen cassiae, 1-2% of radix achyranthis bidentatae and the balance 34-degree Baijiu, wherein the sum of the weight percentages of the raw materials is 100%. The medicinal liquor is simple in production method, low in cost, wide in raw material resource and wide in application range, can be used for disease treatment and prevention, can also be used for life cultivation and health preservation, and beauty maintaining and skin moistening, and can further be used for after-disease nursing and daily drinking for prolonging life; the medicinal liquor is complete in formula and definite in therapeutic effect after being drunk by multiple patients and verified clinically through continuous summarization and improvement.