48results about How to "Improve sensuality" patented technology

The invention relates to soft sheepskin-imitating polyurethane resin which includes the following components: wet-method polyurethane resin, N,N-dimethylformamide, paper pulp powder, a hand feeling agent, a permeation agent, an anti-crimping agent and an oily color material. The invention also relates to a method of producing sheepskin-imitating artificial leather with the soft sheepskin-imitating polyurethane resin, wherein the method includes the following steps: 1) impregnating a base cloth in a soft sheepskin-imitating polyurethane resin mixture liquid; 2) regulating sizing quantity through extrusion, and performing solidification, water washing, drying and polishing to prepare wet-method base; and 3) performing veneering and vacuum grain suction to the wet-method base to prepare the sheepskin-imitating artificial leather. The sheepskin-imitating artificial leather has a soft and light feel, has fine and elastic hand feeling, is high in tear strength and good in weather and wear resistance, has a soft and natural surface color, has full grains and has strong stereoscopic sense.

The invention discloses an antibiotic-free microbial fermented feed and a preparation method thereof. The feed is mainly prepared from the following raw materials in parts by weight: 300-800 parts of corn, 45-75 parts of DDGS (Distillers Dried Grains), 8-30 parts of molasses, 120-300 parts of wheat middling, 50-180 parts of bran, 80-200 parts of bean pulp, 2-6 parts of mountain flour, 5-9 parts of calcium hydrogen phosphate, 2-5 parts of table salt, 0.7-1.2 parts of choline chloride, 3-7 parts of anhydrous sodium sulphate, 4-8 parts of 65% lysine, 1-3 parts of 98% threonine, 0.2-0.4 parts of decavitamin, 3-7 parts of polymineral and 2-5 parts of probiotics, the antibiotic-free microbial fermented feed is prepared from fermentation treatment, a novel antibiotic-free fermented feed is researched and produced according to different living habits and biological requirements at different growing periods of pork pigs, and under optimized control conditions, no antibiotic is added, antinutritional factors in plant, animal and mineral substances are decomposed and synthesized by microbial metabolism so as to produce a healthy nutritional feed which is better for ingestion, digestion and nutrient absorption of the pork pigs and is free of toxic effect.

The invention belongs to the fields of foods and food processing and particularly relates to a soybean filament drawing protein vegetarian ham and a preparation method thereof. The soybean filament drawing protein vegetarian ham is prepared from soybean filament drawing proteins, vegetable oil, konjak particles, modified starch, vital gluten, table salt, white granulated sugar, soy sauce, edible gum, a vegetarian meat essence, glutamine transaminase, a sorghum pigment and ice water through the processes of preparation of the konjak particles, pretreatment of the soybean filament drawing proteins, the raw material mixing and stirring, sausage filling and formation, hot air drying, stewing, freezing and the like. The raw material formula and production process of the soybean filament drawingprotein vegetarian ham are improved and optimized, the soybean filament drawing proteins are preprocessed in the earlier period, and the later-period stirring process is regulated and controlled, sothat the processed vegetarian ham has fine taste, good elasticity, tenacity and chewing feeling and does not have beany flavor, and a section is silky.

The invention relates to the technical field of food processing, in particular to a novel dried beef preparation method and dried beef. The dried beef preparation method includes the steps of pickling, curing, drying and sterilizing. In the pickling step, beef is pickled by pickling materials at the temperature of 0-8 DEG C for 4-48 hours. In the curing step, curing temperature is not higher than 90 DEG C, and curing time is 5-40 minutes. In the sterilizing step, a microwave sterilization method is adopted, sterilizing temperature is not higher than 90 DEG C, and sterilizing time is 2-8 minutes. According to the dried beef preparation method, the degree of damage to the flavor, the structure and nutrient substances of the dried beef caused by a traditional high-temperature processing technology is reduced, and pure flavor, clear grain, compact texture, proper hardness and moderate chewiness of the dried beef are ensured.

The invention relates to the technical field of meat analogue processing, in particular to a production process of meat analogue. The production process comprises the following processing steps: S1, preparing raw materials including tissue protein, ice water, soybean protein isolate, TG enzyme, salad oil, auxiliary materials, additives and seasonings; S2, carrying out pretreatment: rehydrating thetissue protein, and carrying out chopping and stirring treatment on the soybean protein isolate, the ice water and the TG enzyme; S3, carrying out weighing: accurately weighing the auxiliary materials, the seasonings and the additives according to a formula; S4, carrying out stirring: putting the tissue protein and the soybean protein isolate into a stirring device for stirring, sequentially adding the auxiliary materials, the seasonings and the additives in the stirring process to form a stuffing; S5: carrying out moulding: placing the stuffing into a mould, and then heating the stuffing tomould the stuffing; and S6, carrying out packaging: taking out the moulded protein product, packaging the moulded protein product, and quickly freezing the moulded protein product. The invention has the advantages that the meat feeling and taste of the meat analogue are improved, and influence caused by stir-frying is avoided.

The invention discloses a making technique of beef tripe, comprising the steps of S1, removing hair; S2, boiling; S3, soaking for the first time; S4, cutting; S5 soaking again; S6, packaging the beeftripe processed in the step S5, wherein purified water accounts for 30-40% of total mass of package; S7, disinfecting the beef tripe packaged in the step S6 under the pressure of 500-600 Pa for 8 min.The beef tripe made by means of the making technique has the advantages of rarity of hardening in long-term boiling, low shrinkage, good crispiness with zero formation of bits, and long preservationtime.

The invention discloses fruit composite type meat sausages and a making method thereof. The fruit composite type meat sausages are made from animal lean meat, animal fat, fruit juice, fruit residues,water, basic seasoning, a functional additive and a filling. The autologous characteristics of all food material components are combined, further precise optimization and adjustment are performed, andthe making method of the fruit composite type meat sausages is provided, so that the original flavor and original nutrition of raw materials and fruits of the product namely the fruit composite typemeat sausages can be reserved to the maximum extent, and the obtained fruit composite type meat sausages are excellent in color, fragrance and taste and balanced in nutrition. The made meat sausages are natural flesh red in color; sections are obvious in meat texture and good in elasticity, and meat granules and fruit residues are uniformly distributed; the fruit composite type meat sausages are good in meat feeling and chewy; besides, the fruit composite type meat sausages are moderate in sweetness, and have special fragrance of the fruits; different edible spices and flavored seasonings areadded, so that requirements of crowds having different taste and appetence can be comprehensively met; and besides, the fruit composite type meat sausages are convenient to eat and convenient to carryand store, and have high popularization value.

The invention relates to the field of food industrialized production, in particular to a ball for preparing braised pork balls and a preparation method thereof. The ball consists of the following components in part by weight: 2 to 4 parts of minced pork, 2 to 4 parts of peeled and diced streaky pork, 0.6 to 1.2 parts of soy protein, 0.6 to 1.2 parts of bean curd, 0.3 to 0.7 part of egg, 0.3 to 0.7 part of pepper powder, 0.3 to 0.7 part of noodles sauce, 0.1 to 0.4 part of shallot and 0.1 to 0.4 part of ginger. All the components are organically combined and supplement each other. According to the preparation method, the peeled and diced streaky pork is added, so that the compactness of the internal structure of the ball is reduced when the minced pork and the peeled and diced streaky pork are stirred and mixed, the mouthfeel is soft and tender, the meat feel of the ball is increased, and the satisfaction degree of customers on the product is increased.

The invention discloses a multifunctional mincing machine, which comprises a frame, a shell, and a rotation shaft; wherein the shell is arranged on the frame, the left end of the shell is provided with a motor; the rotation shaft is arranged in the shell; a gear adjusting button is arranged on the motor; a pushing screw rod, a cross cutter, a reamer, a discharge porous plate, and a stirrer are arranged on the rotation shaft from left to right; the shell is provided with a feed opening; the feeding opening is provided with a feed cover; the right end of the shell is movably connected to a discharge cylinder; and the outlet of the discharge cylinder is connected to a mouthpiece. By movably arranged a discharge cylinder and a mouthpiece on the right end of the shell, the minced meat can be filled when the unprocessed meat is being minced in the same machine. The shortage that meat mincing and meat filling should be operated separately is overcome. Furthermore, the structure of the discharge cylinder is detachable, the discharge cylinder can be assembled and disassembled freely, and the multifunctional mincing machine is user-friendly and is capable of meeting different requirements of people.

The invention relates to the field of food industrialized production, in particular to a meat ball for preparing an Italian type braise beef ball and a preparation method thereof. The meat ball consists of the following components in part by weight: 3 to 5 parts of diced beef, 0.5 to 1.5 parts of beef tendon, 0.3 to 0.7 part of egg, 0.3 to 0.7 part of pepper powder, 0.3 to 0.7 part of noodles sauce, 0.1 to 0.4 part of shallot and 0.1 to 0.4 part of ginger. All the components are organically combined and supplement each other. According to the preparation method, the diced beef and the beef tendon are added, so that the compactness of the internal structure of the meat ball is reduced when the diced beef and the beef tendon are stirred and mixed, the mouthfeel is soft and tender, the meat feel of the ball is increased, and the satisfaction degree of customers on the product is increased.

The invention discloses a quail embryo egg ham sausage which is prepared by mainly using the raw materials of quail embryo egg with the embryonic age of 10-16 days and starch and adding seasonings and an additive, wherein the weight ratio of the quail embryo egg to the starch is 3.5 to1, the adding amount of the seasonings is 8.84 percent of the weight of the quail embryo egg, and the adding amount of the additive is 11.43 percent of the weight of the quail embryo egg. The preparation method of the quail embryo egg ham sausage comprises the steps of: selecting and pretreating the raw materials, preserving the raw materials, chopping and mixing, subpackaging, and curing and sterilizing. The quail embryo egg ham sausage provided by the invention is low in cost and convenient to prepare, contains high-level protein, vitamins, minerals and taurine, is less in contents of fat and cholesterol, high in nutritive value, rich in calcium, special in taste, and good in market prospect.

The invention discloses a spicy duck flavor roasted sausage. The roasted sausage comprises the following components in parts by weight: 60 to 80 parts of duck meat, 1 to 4 parts of pineapple juice, 1to 2 parts of salt, 2 to 4 parts of white granulated sugar, 0.5 to 1 part of spice powder, 0.25 to 0.5 part of composite hydrocolloid, 2 to 5 parts of a spicy duck flavor sauce, 0.002 to 0.004 part ofmonascus color, 4 to 8 parts of corn starch, 1 to 4 parts of soy protein isolate, 8 to 15 parts of emulsified pig skins and 15 to 20 parts of ice water. The roasted sausage is full in meat feeling, delicate in mouth feel, rich in elasticity, not hard and moderate in saltiness, has a strong spicy duck flavor, has the characteristic of sweetness, fragrance, numbness and spiciness, is unique in flavor, and is natural, strong and harmonious in aroma, so that flavor types of roasted sausages are enriched, and people's pursuit for enjoying new flavors is satisfied.

The invention discloses a production process of vegetable protein artificial meat, and relates to the technical field of artificial meat, and the production process comprises the following processingsteps: S1, preparing raw materials by washing soybean raw materials to remove impurities, and soaking the soybean raw materials for 8-10 hours; s2, grinding and boiling: grinding the soaked soybean raw materials into soybean milk, and boiling the soybean milk; s3, marinating and squeezing: adding magnesium chloride into the boiled soybean milk to form uncongealed beancurd, and putting the uncongealed beancurd into a press to be squeezed to form dried beancurd; s4, chopping, namely chopping the dried beancurd obtained in the step S3 by adopting a chopper mixer, then adding seasonings, and chopping uniformly to obtain stuffing; s5, performing filling and slicing: performing vacuum-pumping filling on the stuffing, filling the stuffing into casings, and then performing slicing by adopting a slicing machine; s6, performing pre-frying and quick-freezing: wrapping the slices obtained in the step S5 with pulp, and performing pre-frying; and S7, performing quick-freezing, packaging and warehousing, specifically, carrying out quick-freezing treatment after pre-frying shaping, and then carrying out packaging and warehousing. The production process has the advantages of being low in cost and high in nutritive value.

The invention discloses a cultivation method for muscovy ducks and belongs to the field of cultivation of poultries. The cultivation method comprises the following steps: (1) selecting ducklings; selecting and feeding the fully-fledged and healthy ducklings, and inoculating avian influenza vaccines on the duckling; (2) establishing duckling houses, wherein the area of each duckling house is 25-35 square meters and contains no more than 150 ducklings; keeping the temperature of the duckling houses at 23-30 DEG C; (3) feeding the ducklings; feeding the ducklings with duckling feed for half a month; (4) putting the ducklings into a place to breed; putting the ducklings which are bred in the duckling houses for half a month and grow to 500g-1000g into a pond to breed; enabling the ducklings to freely self-feed and drink water; adding adult duck feed to feed every three to five days; and (5) cleaning the duck houses; keeping the duck houses clean, ventilated and dry; treating duck manure at regular intervals. The cultivation method can be used for cultivating according to conditions needed by different phases of the muscovy ducks and the survival rate of the muscovy ducks is high; the rapid growth of the muscovy ducks is promoted.

The invention relates to a standardized pot-stewed food seasoning and a preparation method thereof. The seasoning is prepared from the following raw materials: edible salt, white granulated sugar, monosodium glutamate, I+G, soy sauce, Pixian thick broad-bean sauce, Baijiu, fermented blank beans, caramel pigment, monascus color, chilli extracts, pericarpium zanthoxyli bungeani oleoresin, chicken oil, lard oil, an emulsifier, star aniseed powder, cinnamon powder, spiceleaf powder, dried tangerine peel powder, amomum cardamomum powder, ground cloves powder, galanga powder, rhizoma kaempferiae powder, radix angelicae powder, allspice, licorice powder, tsaoko cardamon powder, pericarpium zanthoxyli bungeani powder, zanthoxylum schinifolium powder, chilli powder, lemongrass powder, chicken essence paste, pot-stewed food seasoning powder, and chicken essence oil. The components cooperate with each other to finally obtain the standardized pot-stewed food seasoning with an outstanding characteristic flavor, high spiciness and a rich sauce flavor; and the pot-stewed food seasoning provided by the invention has the advantages of high simplicity in technique, short production cycle, high yield, high convenience in use, etc.

The invention discloses a breeding method of cairina moschata fed with horseradish trees, and relates to the field of fowl breeding. The method includes the steps of (1) selection of ducklings, (2) duckling breeding, and (3) ecological stocking. According to the breeding method of cairina moschata fed with the horseradish trees, nutrient feed containing the horseradish trees is adopted to feed cairina moschata, ecological stocking is combined in the method, and therefore the breeding method of cairina moschata fed with the horseradish trees has the advantages of being simple to implement and in great affection of the public, and occupying a large share in the market, and cairina moschata bred according to the method is sufficient in nutrition, robust in muscle, good in meat taste and delicious in meat flavor.

The invention belongs to the technical field of bone extract processing technologies, and specifically relates to a processing technology capable of obviously enhancing the meat flavor of a bone extract. Fresh pig bones are grinded by a strong bone breaking machine, then extraction is performed at a high temperature under a high pressure, the bone extract, bone oil, and bone dregs are separated bya coarse separation technology and a fine separation technology; after separation, the bone extract is concentrated by a double effect concentration technology, and finally salt is added to obtain the bone extract with a prominent bone fragrance. Through a physical method, the weak local flavor of the bone extract is obviously enhanced, the yield is increased, and the fermentation and rotting phenomenon are reduced during the bone extract storage process.

The invention relates to the technical field of food, and discloses a seasoning and a preparing method thereof. The preparing method comprises the steps that water is added in pig bone and pork, the spice is stewed, and a pork concentrated solution is obtained through filtering and concentrating; water and a compound enzyme are added in the vegetable for enzymolysis, and a vegetable extracting solution is obtained through a colloid mill and concentration after enzymolysis; the pork concentrated solution and the vegetable extracting solution are mixed and processed into powder through the microcapsule embedding technology, and the seasoning is obtained. According to the seasoning, the pork concentrated solution obtained through stewing of the specific spice and the vegetable extracting solution extracted through compound enzymolysis serve as main raw materials, the novel compound seasoning with the abundant taste is obtained through the microcapsule embedding method, the rich pork flavor and the vegetable delicate flavor are highlighted better on the freshness improving basis, and the seasoning is superior to the similar seasoning sold in the current market.

The invention discloses a sodium potassium aluminosilicate / collagen composite material as well as a preparation method and application thereof. The sodium potassium aluminosilicate / collagen composite material is prepared from 3 to 30 parts of superfine sodium potassium aluminosilicate powder, 50 to 200 parts of aromatic polyurethane resin emulsion, 10 to 60 parts of collagen extracting solution, 1 to 5 parts of sodium tripolyphosphate, 2 to 8 parts of sodium carboxymethyl cellulose and 1 to 5 parts of silane coupling agent. The superfine sodium potassium aluminosilicate / collagen composite material is used for repairing the leather, has good compatibility with the leather and similar hand feeling, and can endow the leather with more natural hand feeling, the wear resistance of the prepared finished leather is greater than or equal to grade 4, the dry / wet rubbing resistance is greater than or equal to grade 4-5, and the dynamic waterproof frequency is greater than or equal to 10000 times.

The invention provides a sauced meat flavor sausage. The sausage is prepared from the following raw materials in parts by weight: 75 to 85 parts of frozen and diced meat, 0.5 to 2 parts of salt, 1 to 5 parts of white sugar, 0.2 to 0.5 part of Chinese prickly ash, 0.1 to 0.5 part of pepper, 0.05 to 0.1 part of flavor enhancer, 1 to 2 parts of monosodium glutamate, and 10 to 25 parts of flavor sauce, wherein the flavor sauce is prepared by decocting the following components in parts by weight: 10 to 15 parts of plant oil, 30 to 40 parts of shallot, 3 to 6 parts of garlic, 2 to 5 parts of ginger, 20 to 25 parts of soy, 10 to 15 parts of rock sugar, 0.3 to 0.8 part of salt, 0.5 to 1 part of dried shrimp, and 1 to 3 parts of spices. The provided sauced meat flavor sausage has the advantages that water removing rate of the sausage has reached 25% or more, the surface of the sausage is smooth, the sausage seems more plump therefore, the hardness of whole sausage is uniform, the fiber texture of the slim meat tissue of the cross-section of the sausage is obvious, the flavor is unique, the taste is fresh, and the meat quality is high.

A condom comprising a flexible tubular sheath and a length of adhesive tape fixedly provided with granules on the non-adhesive side is disclosed. In use, the length of adhesive tape is wrapped around and adhered to an erectile penis before the flexible tubular sheath is worn over the penis and the granules. The granules, the hardness of which being modulated by the flexible tubular sheath, will stimulate and enhance sensuality during sexual intercourse.

The invention discloses a handle rubber material for a baseball bat. The handle rubber material for the baseball bat comprises the following raw materials: a surface layer material and a foaming bottom layer material, wherein the surface layer material comprises the following raw materials: water-based polycarbonate type polyurethane resin, a polyurethane thickening agent, a defoaming agent, a wetting agent and a hand feeling agent; and the foaming bottom layer material comprises the following raw materials: water-based polycarbonate type polyurethane resin, a polyacrylic ester thickening agent, fillers, a foaming agent and a crosslinking agent. The handle rubber material has the characteristics of excellent wear resistance, air permeability and moisture permeability as well as good hand feeling, has a good air-permeable and moisture-permeable effect, and is applicable to the baseball bat.

The invention belongs to the technical field of food and food processing, in particular to a soybean tissue protein and a preparation method thereof. The soybean tissue protein is prepared by using low-temperature defatted soybean meal powder and leaf-eating grass pulp as raw materials through processes of pulping, homogenizing, mixing and stirring, extruding and puffing, curing and shaping and the like.According to the preparation method, a formula and a production process of soybean tissue protein raw materials are improved and optimized, soybean raw materialsare saved by adding specially treated leaf-eating straw pulp into the formula, the production cost is reduced, the protein composition of the product is optimized, the flavor of the product is more prominent while the nutrition is enriched, proved by production verification, the soybean tissue protein product prepared by the method has the advantages of obviously improved elasticity, toughness and meat feeling, more compact structure, exquisite mouthfeel, better chewability, no dryness and granular feeling, and basically no bean flavor.In addition, the method has simple process, easy operation and no sewage discharge, and water resources are saved.

The invention discloses a high-activity collagen filler as well as a preparation method and application thereof, and the preparation method comprises the following steps: step (1): dissolving leather shavings and an alkalized substance buffer agent in water, degrading, cooling, adding protease and ethanol, filtering, and drying in vacuum to obtain collagen / potassium carbonate powder; (2) dissolving palladium acetate, potassium carbonate and 2-dicyclohexylphosphine-2 ', 4', 6 '-triisopropylbiphenyl in tert-butyl alcohol, introducing nitrogen, mixing, and discharging excess air to prepare a catalyst solution; (3) dissolving the catalyst solution, collagen / potassium carbonate powder, potassium carbonate, triethylamine and methanol 4-bromobenzaldehyde dimethyl acetal in tert-butyl alcohol, introducing nitrogen for reaction, cooling, carrying out reduced pressure distillation to remove the tert-butyl alcohol solvent, and adding water to obtain high-activity collagen filler; the particle size of the high-activity collagen filler is 300-800 nm, the particle size distribution coefficient is 0.150-0.350, the high-activity collagen filler has certain amphoteric property, the zeta potential is-20--40 mV, and the content of water insoluble substances is smaller than or equal to 3%.

The purpose of the present invention is to provide a chicken flavor improving agent that is useful as a flavor enhancer for various food and beverage products, seasonings, and the like and exhibits the characteristics of chicken meat. The present invention is a chicken flavor improving agent which contains an amino group-substituted aromatic ketone, is preferably a chicken flavor improving agent in which the amino group-substituted aromatic ketone is an aromatic ketone having an amino group in the ortho or para position, and is more preferably a chicken flavor improving agent in which the amino group-substituted aromatic ketone is ortho-aminoacetophenone.

The invention relates to a fully-covered paper-wrapped mutton food. The fully-covered paper-wrapped mutton food comprises a mutton stuffing, wherein at least the upper outer surface and the lower outer surface of the mutton stuffing are covered with glutinous rice paper layers, each glutinous rice paper layer is covered with a crisp starch layer, and each crisp starch layer is covered with a bread crumb layer. The fully-covered paper-wrapped mutton food disclosed by the invention has the advantages of good meat flavor, mellow taste, tender meat, crisp crust, appropriate chewy property and the like, natural ingredients used in auxiliary materials can keep the unique flavor of mutton, the mutton which is well seasoned is covered with starch and bread crumb layers, the obvious three layers are formed after the mutton food is fried with oil, the crust is fragrant and crisp, modified starch can reduce water loss and maintain tender taste of mutton meat; the taste is agreeable, beta-carotene has liposolubility and can be conveniently absorbed after being fried with oil. The fully-covered paper-wrapped mutton food disclosed by the invention can overcome the defects of the existing mutton food and can achieve the effects of promoting blood circulation, stimulating appetite, refreshing, replenishing qi and improving physical deficiency after being taken frequently, and further has a great popularization value.