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58results about How to "Has penetration" patented technology

Bamboo salt tea

The invention discloses a bamboo salt tea, which is produced by mixing tea base materials, composed of purified water, tea leaves, glucose, citric acid, flavoring agent and vitamin C, with seasoning accessories with the function of bamboo salt, prepared by phosphoric acid and main ingredient bamboo salt. The bamboo salt tea can completely clean and purify the cavity and the esophagus of people, has the effects of keeping oral cavity healthy, protecting and purifying cavity and eliminating and preventing cavitary diseases, has the functions of resisting bacteria, sterilizing and diminishing inflammation and has remarkable permanent curative effect. The bamboo salt tea also has strong comprehensive effects of detoxification and toxicant elimination; as the bamboo salt tea can balance and adjust acidity and alkalinity, the bamboo salt tea is suitable for people of various physique to drink; the bamboo salt tea can effectively neutralize acidic toxicity and creatoxin and effectively regulate the balance of acidity and alkalinity of human body, thus the bamboo salt tea is quite advantageous for the health of human body. In addition, the bamboo salt tea has the characteristics of eliminating free radicals in human body, balancing acidity and alkalinity, detoxifying and expelling toxicity, ultrahigh restoration ability, abundant high energies and the like. The bamboo salt tea has good efficacy of quenching thirst, refreshing, cleaning cavity, eliminating inflammations, being fresh, promoting the production of body fluid, cleaning throat and clearing and nourishing intestines and stomach.
Owner:万金林 +1

Pickling processing technique for flavored eels

InactiveCN107048236AExtend shelf lifePromotes phospholipid synthesis and fatty acid oxidationFood ingredient as antioxidantLipidic food ingredientsAnguilliformesChemistry
The invention provides a pickling processing technique for flavored eels. The pickling processing technique comprises the following steps of: raw material preprocessing: slaughtering a fresh eel, cutting a slit along the direction of abdominal fin basal toward the dorsal fin basal, removing the gills, internal organs and the like, washing away the black film and the blood stain inside the cavity, carrying out flushing with a de-fishy liquid, and then carrying out natural air-drying till the surface of the eel is free of water; pickling: adding salt in the pre-processed eel and carrying out rolling and kneading for 3-15 minutes, hierarchically coating the surface of the eel with compound medicinal materials, carrying out pickling at 6-14 DEG C for 36-72 hours, adding accessory materials and carrying out rolling and kneading, pickling for 3-10 hours, and stuffing the accessory materials into the belly of the eel with the weight of accessory materials being 13-25% of the weight of the eel; and packaging: placing the pickled eel into a preservative bag which contains an antiseptic agent, and carrying out vacuum packaging and storing under normal temperature to prepare the flavored eel. The flavored eel provided by the invention is low in salt content, compact in meat texture, and good in color, flavor and taste.
Owner:舟山昌国食品有限公司

Anti-allergic seafood shredded-coconut-flesh moon cake stuffing

The invention discloses anti-allergic seafood shredded-coconut-flesh moon cake stuffing. The anti-allergic seafood shredded-coconut-flesh moon cake stuffing is characterized by the following aspects:the anti-allergic seafood shredded-coconut-flesh moon cake stuffing is prepared from the following raw materials of shredded coconut flesh, prawns, mantis shrimps, sour cheese, grape fruits, olive oil, sesame seed oil and so on. And a processing method of the anti-allergic seafood shredded-coconut-flesh moon cake stuffing comprises the following steps: (1) performing pretreatment on shrimp meat, namely soaking shrimp meat in yellow wine, and carrying out sealed immersion in a treatment solution; (2) carrying out cooking, namely steaming the pretreated shrimp meat with green tea water, coolingthe cooked shrimp meat, and pressing the cooled shrimp meat into shrimp pulp; (3) carrying out low-temperature fermentation, namely adding grape fruit pulp and the sour cheese into the shredded coconut flesh, carrying out stirring and mixing, and carrying out constant-temperature standing; (4) carrying out auxiliary material processing, namely respectively stir-frying and crushing peanut kernels,apricot kernels, black sesame seed and the like, and carrying out mixing; (5) preparing stuffing, namely adding the steamed shrimp pulp into the mixed shredded coconut flesh, carrying out stirring andmixing, adding the auxiliary material, the olive oil, the sesame seed oil, ginkgo leaf powder, and carrying out mixing; and (6) carrying out stewing, namely covering the preliminarily prepared stuffing by using mint leaves, carrying out coating by using a food preservative film, and carrying out stewing.
Owner:BENGBU JINWANG FOOD

Camellia milk shower cream and preparation method thereof

InactiveCN108743444APromote cell repairSmooth and delicate skinCosmetic preparationsToilet preparationsMoisture retentionAdemetionine
The invention discloses a camellia milk shower cream. The camellia milk shower cream comprises an A-phase raw material, a B-phase raw material, a C-phase raw material and a D-phase raw material, the A-phase raw material comprises the following steps: 0.2% of disodium ethylene diamine tetraacetate, 0.3% of tea saponin, 4.5% of potassium cocoyl glycinate, 8% of alkenyl sodium sulfonate powder, 9% ofcocamidopropyl betaine-35, 13% of magnesium ammonium phosphate, and 2% of camellia seed oil; the B-phase raw material comprises 10% of deionized water and 4.5% of CLEMUL, the C-phase raw material comprises 10% of deionized water and 1.5% of carbomer, and the D-phase raw material comprises 0.15% of DMDMH, 0.2% of citric acid, and 0.5% of essence plant herb fragrance; the invention also discloses apreparation method of the camellia milk shower cream: adding the A-phase raw material in a reaction container, heating and stirring the material, adding the B-phase raw material and stirring the material, adding the C-phase raw material and stirring the material, and adding the D-phase raw material and stirring the material. The camellia milk shower cream has the efficacy for itching relieving and moisture retention, and has the advantages of safety, natural and mild performance, and non silicone oil.
Owner:海南迈嘉热带油茶研究院有限公司
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