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798results about How to "Increase the fragrance" patented technology

Food processing method of motor under-set-type food processing machine and food processing machine

The invention relates to a food processing method of a motor under-set-type food processing machine and the food processing machine, and belongs to the field of food processing. The food processing method at least comprises a heating stage, a first cooking stage and a wall-breaking and grinding stage, wherein in the heating stage, food in a stirring cup is heated to be boiling by virtue of a heating device; in the first cooking stage, the food in the stirring cup is cooked for a duration of t1 by virtue of the heating device until the food is completely cooked, and during cooking, a grinding cutter is driven to do intermittent rotation at a first rotating speed by virtue of a motor; and in the wall-breaking and grinding stage, the grinding cutter is driven to rotate at a second rotating speed by virtue of the motor so as to grind the cooked food in the stirring cup, and the second rotating speed, which ranges from 20000r/min to 40000r/min, is greater than the first rotating speed, wherein the power of the heating device in the first cooking stage is less than that in the heating stage. The food processing machine using the food processing method provided by the invention can uniformly heat the food, and the phenomenon of over-burnt bottom and spillover cannot occur easily.
Owner:JOYOUNG CO LTD

Health-care spandex fiber and preparation method thereof

The invention provides a health-care spandex fiber which is formed by combining a wrapper and a core part, wherein the section of the fiber is solid; the mass percentage of the core part accounts for 30-70% of that of the fiber and the mass percentage of the wrapper accounts for 30-70% of that of the fiber; and a preparation method of the health-care spandex fiber comprises the following steps of: 1, preparing a health-care spandex core part by utilizing a melt spinning technology according to a formula proportion; 2, preparing a health-care spandex fiber wrapper by utilizing a dry-method spinning technology according to the proportion; and 3, spinning by utilizing a special spinneret plate combined piece through a conventional dry-method spinning equipment process so as to obtain a health-care spandex. The health-care spandex disclosed by the invention has the effects of eliminating the peculiar smell, absorbing the moisture and proofing moulds, and inhibiting bacteria and expelling parasites; the health-care spandex can be contacted with a human body to remove the humidity and absorb the sweat so as to accelerate the blood circulation and the metabolism of the human body and relieve fatigues; and the health-care spandex also has the aroma of plant essences, and furthermore is good in utilization performance and can meet the requirements on homespun in processes of spinning, weaving, dyeing and finishing.
Owner:ZHEJIANG HUAFENG SPANDEX

Hongqu fish fermented by mixed bacterium based on lactobacillus and preparation method thereof

The invention discloses red yeast fish fermented by mixed strains based on lactic acid bacteria, which is made by using fresh fish blocks as a base material, and inoculating the base material with I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and II-type mixed basic bacteria of which the colony count is 10spores per gram of fish, and subjecting the inoculated base material to main processing procedures of pickling, fermentation, drying and fumigation to obtain the finished product. The invention adopts a technical proposal that initial culture of microorganism lactic streptococci, lactobacillus bulgaricus and saccharomyces cerevisiae of a single species of the I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and initial culture of monascus of the II-type mixed basic bacteria of which the colony count is 10spores per gram of fish are mixed and inoculate with the fish block base material, and the mixture is subjected to pickling, fermentation, drying fumigating and the like to give the red yeast fish blocks, and the technical proposal overcomes the defects that natural fermentation is uneasy to ensure the sanitation and safety of the product and has high salt content. The red yeast fish is suitable for producing various fermented fish blocks.
Owner:XIANGTAN UNIV

Filter tip and filter stick pre-buried with solid capsules

The invention provides a filter tip and a filter stick pre-buried with solid capsules. The filter tip comprises forming paper, a filter element and the solid capsules, wherein the forming paper wraps the periphery of the filter element, and the solid capsules are pre-buried in the filter element. The solid capsule is composed of a large hemispherical shell, a solid medical material and a small hemispherical shell; and the solid capsule presents a sphere shape, an ellipsoid shape or a medical capsule shape. The solid medical material has the ingredients of a natural flavour, an artificial flavour or Chinese herbal medicines or an absorbent material. When the filter tip is kneaded by fingers of a human body, the large hemispherical shell and the small hemispherical shell are deformed, and an obvious gap is generated therebetween, and the smell of the solid medical material can be emitted, or an adsorption effect is generated simultaneously. A filter stick pre-buried with solid capsules is formed in the case that a plurality of filter tips are integrally connected. According to the invention, the solid medical material is slowly released and slowly sucked, thus meeting requirements on the production and the storage life of the filter tip; and the solid medical material is good for exerting effects by the kneading during sucking. According to the filter tip and the filter stick pre-buried with solid capsules provided by the invention, the flavour of a cigarette can be added, the adsorption capacity of the filter tip is improved, and the harm on human health is reduced.
Owner:NANTONG CIGARETTE FILTER

Flavored eggs with yellow peach flavor and preparation method of flavored eggs

The invention discloses flavored eggs with a yellow peach flavor and a preparation method of the flavored eggs. The flavored eggs are prepared from the following raw materials in parts by weight: 300-310 eggs, 5-7 parts of spices, 3-5 parts of dark soy sauce, 5-6 parts of Baijiu, 8-9 parts of white sugar, 5-7 parts of monosodium glutamate, 15-18 parts of table salt, 10-12 parts of ginger, 2-3 parts of beef tendon, 3-4 parts of cabbages, 2-4 parts of fresh folium artemisiae argyi, 1-2 parts of walnut oil, 20-25 parts of shepherd's purse juice, 3-5 parts of edible amaranth poder, 20-25 parts of yellow peach juice, 3-4 parts of cuttlefish balls, 2-4 parts of grapefruit powder, 1-2 parts of lotus leaves, 1-2 parts of ganoderma lucidum pieces, 1-2 parts of grapevine stems and leaves, 1-2 parts of bunge pricklyash leaves, 1-2 parts of schisandra chinensis, a proper amount of water and 100-150 parts of nutritional aids. According to the operations of twice stewing, twice air drying, and standing, the flavored eggs are soft, sandy, fragrant and sweet in taste, high in tenacity and persistent in aftertaste; added yellow peaches are rich in nutrition and unique in taste; and the added traditional Chinese medicines have the effects of nourishing and strengthening the body, have the extremely high medicinal value and have the effect of building the body.
Owner:HUAINAN JIAOGANGHU ZHONGHUI FOOD

Wine-flavored pig feed and formula production and feeding methods thereof

InactiveCN102318756AReduce drip lossIncrease glycogen contentFeeding-stuffFood processingBiotechnologyTotal amino acids
The invention relates to a wine-flavored pig feed and formula production and feeding methods thereof. The making method of feed fine fodder comprises the following steps of: activating 1% of fermentation agent, then mixing with 2% of brown sugar, 10% of rice flour, 37% of corn meal, 5% of soybean meal, 5% of sorghum powder, 5% of barley or wheat flour, 15% of wheat bran, 5% of fly maggot powder or blood meal and 15% of bean residue, then adding equal amount of water, uniformly stirring until the water content is optimally 50-60%, then adding to a fermentation tank, sealing and carrying out anaerobic fermentation. The making method of fermented straw coarse fodder comprises the following steps of: kneading corn straw, cutting into 3-7 cm in length, adding 1% of fermentation agent, adding 10% of corn meal, adding 1% of salt, adding water, mixing until the water content reaches optimally 60%. Feeding technique and feed formula are as follows: the feed is fed twice at 8-9 in morning and 4-5 in afternoon, and water is freely drunk in the whole day. By using the wine-flavored pig feed, the slaughtering rate of pig body is improved, water drop loss and body skin thickness of pork are reduced, and total amino acid content and fresh amino acid content in muscle are improved.
Owner:郑晓华

Preparation method of whole-juice aloe and glutinous rice nutrient vinegar powder

The invention relates to aloe and glutinous rice nutrient vinegar, and particularly relates to a preparation method of whole-juice aloe and glutinous rice nutrient vinegar powder with rich nutrients. The preparation method comprises the following steps: cleaning raw materials, slicing, drying, pulverizing, fermenting, sterilizing, spray-drying and performing other steps. Compared with the existing edible vinegar processing methods, the preparation method provided by the invention has the following advantages and prominent effects: the utilization rates and processing depth of aloe and glutinous rice are improved, and the nutrient loss of aloe and glutinous rice vinegar is avoided; the nutritive value of aloe and glutinous rice vinegar is improved, the fermentation time is shortened, the digestion and absorption of the aloe and glutinous rice vinegar by an organism is facilitated, and the bioavailability of the aloe and glutinous rice vinegar is improved; the product has the characteristics of good quality, dense sourness, unique flavor and rich nutrients; the production method is simple and is low in cost; and the whole-juice aloe and glutinous rice nutrient vinegar powder is convenient to use, carry and transport, is easy to store, has long storage life, is not easy to deteriorate, and is suitable for large-scale industrial production.
Owner:山东创新源农业技术开发有限公司

Quick-frozen dumplings and making method thereof

The invention belongs to the technical field of quick-frozen foods and specifically discloses quick-frozen dumplings and a making method thereof. The quick-frozen dumplings disclosed by the invention are made by wrappers and stuffing according to the weight ratio of 1:(2-3), wherein the wrappers take pig skin slurry, sweet potato flour, cassava starch and gluten flour as raw materials; and stuffing takes pork shoulder, common salt, cabbage, pig skin soup particles, corn starch, onion particles and shrimp meat as raw materials, wherein the pig skin soup particles in the stuffing are formed by slow cooking of fresh pig skin, pony roll bones and assistant spices, and the remaining pig skin is further used for making the pig skin slurry. According to the quick-frozen dumplings disclosed by the invention, the quality of the dumplings is improved, and the production cost is simultaneously greatly saved; and in addition, the pig skin soup used in the quick-frozen dumplings disclosed by the invention is added into the meat stuffing in the form of frozen small particles and slowly fused with the meat stuffing during the stewing process of the dumplings, thus the taste is more delicious. The products are directly placed into boiling water for boiling continuously for 6 minutes and then taken out, thus the appearance is glittering and translucent, the taste of the wrappers is elastic and smooth, the stuffing is delicious and unchanged in original taste, and the soup of the dumplings is clear.
Owner:WUHAN MINYI FOOD
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