41results about How to "Keep fragrant" patented technology

The invention relates to a method for quickly preserving eggs preserved in rice wine under a reduced pressure. The method is characterized in that: when raw eggs (duck eggs or hen eggs) are preserved in a preserving agent, the internal vacuum degree of a preserving container is kept between 0.05 MPa below zero and 0.1 MPa below zero. A method for keeping vacuum comprises the following steps of: (1) decompressing and vacuumizing the raw eggs, namely decompressing and vacuumizing the preserving container for accommodating the raw eggs for 2 to 5 minutes until the internal vacuum degree of the preserving container is between 0.05 MPa below zero and 0.1 MPa below zero; (2) sucking prepared preserving liquid; and (3) decompressing and vacuumizing once again, namely decompressing and vacuumizing the preserving container for 10 to 25 minutes until the internal vacuum degree of the preserving container is between 0.05 MPa below zero and 0.1 MPa below zero. During preservation of eggs preserved in rice wine, the preserving container is decompressed and vacuumized, the raw eggs are soaked under a vacuum condition, the permeation pressure of preserving liquid is raised under the vacuum condition, and a negative pressure can be quickly and uniformly transferred to each part of the entire preserving container without being limited by the shapes and sizes of the raw eggs, so that liquid permeation speed of the raw egg is increased, the preserving time of the raw eggs is shortened to 8 weeks, and the production period of eggs preserved in rice wine is shortened greatly.

The invention discloses a processing method for an instant non-fried fungus, which comprises the following processing steps: (a) cleaning and shaping; (b) water-removing; (c) cooling; (d) seasoning; (e) dipping; (f) refrigerating; and (g) drying in vacuum. The invention can keep the flavor of the fresh edible fungus, reduce the loss of the nutrient composition during processing, and enable the processed products to have the advantages of convenient eating, safety and sanitation.

The invention discloses Chinese herb tea and a preparation method of the Chinese herb tea. The Chinese herb tea is mainly prepared from the following raw materials in parts by weight: 60-100 parts of white granulated sugar, 10-20 parts of grass jelly, 3-10 parts of freeze-dried grosvener siraitia, 1-6 parts of stachyose, 0.5-2 parts of plumeria rubra, 0.5-2 parts of common lophatherum herb, 0.5-2 parts of honeysuckle flower, 0.3-1 part of common self-heal fruit-spike, 0.3-1 part of lalang grass rhizome, 0.2-1 part of coix seed, 0.2-1 part of chrysanthemum, 0.1-0.5 part of microcos leaf and 0.1-0.5 part of indian buead. The preparation method comprises the steps of performing extraction, rough filtration, fine filtration, ultra-filtration, blending, canning and sterilization on the raw materials to prepare the Chinese herb tea. A product disclosed by the invention has the food therapy effects of clearing heat and reducing internal heat, and invigorating the spleen and eliminating dampness, and is faint scent in smell and sweet and refreshing in taste; especially, stachyose is added, and has very significant proliferation effects on effective microbial communities such as bifidobacterium and lactobacillus in the gastrointestinal tract of a human body, promotes the natural proliferation of bifidus factors, rapidly improves the gastrointestinal internal environments of the human body, and regulates the gastrointestinal microflora balancing functions.

The invention discloses a dyeing and finishing process of a real silk fabric. The process comprises the following steps: a, adding clear water into a water tank, regulating a PH value to be between 5.5 and 6.0, putting the fabric into the water tank for soaking and then airing; b, adding water, dye levelers, softening agents, dyes and essential oil into a dye vat, regulating a PH value to be between 5.5 and 6.0, heating to be 55 DEG C, putting the fabric into the dye vat, and continuously running for 40-50 minutes at the temperature of 55 DEG C; adding dye-fixing agents, the essential oil and natural adhesives again, heating to 85 DEG C and continuously running for 40-50 minutes at the temperature of 85 DEG C; c, washing the real silk fabric which is dyed in the step b with water, wherein the water used in the washing process is fragrant water; d, softly drying the fabric at low temperature in a drying house, putting an open oil storage device with the essential oil into the drying house. According to the dyeing and finishing process, the loss of the essential oil on the fabric in the washing and drying steps can be effectively reduced, so that the fabric can keep the fragrance for a long time.

The invention discloses a method for preparing a Hami melon vinegar beverage. The method comprises the steps of preparing Hami melon juice, expanding cultivation of active ferment, fermenting Hami melon wine, preparing a direct leavening agent, fermenting Hami melon vinegar and preparing the Hami melon vinegar beverage. The method combines a liquid submerged fermentation technology and a direct fermenting method and has the advantages of being quick in fermenting speed, short in fermenting period, high in raw material utilization ratio and acid producing efficiency and the like. The advantages of the liquid submerged fermentation technology are played to the most extent by controlling diameters including the leavening agent, fermentation liquor ingredients and the like. By adopting the direct leavening agent, the steps of earlier-stage activation, separation and purification, cultivation expanding and the like required by test tube acetic acid strains are omitted, a lag period of the acetic acid strains is shortened, and the overall fermenting process is shortened by more than 60 hours than that of the test tube strains. By controlling the process steps, functional ingredients of Hami melons are fully utilized, special flavor of the Hami melons is retained, and the beverage is gentle in sour, sweet, mellow, tasty and refreshing and enriches the fruit vinegar beverage market.

The invention discloses a preparation method of health Liupu tea and relates to the technical field of tea processing. The health Liupu tea is prepared from the following raw materials in parts by weight: 10-20 parts of Liupu tea, 3-6 parts of red dates, 1-2 parts of wolfberry, 2-3 parts of dried longan, 0.5-1 part of semen cassiae, 1-2 parts of Chinese angelica, 0.5-1 part of astragalus and 2-3 parts of dried lily bulb. The preparation method of the health Liupu tea comprises the following steps of: selecting the raw materials according to the parts by weight, respectively drying, then pulverizing by virtue of a pulverizer, and mixing for later use; and taking loose aged Liupu tea, screening, blending the raw materials obtained in the step a with the Liupu tea, and mixing, so that the health Liupu tea is obtained. The health Liupu tea is simple to make and easy to drink, maintains fragrance of the Liupu tea, is also fragrant and sweet like red dates, dried longan and wolfberry and good in taste and also has certain health function. The health Liupu tea can be used for solving the problem that people can enjoy fragrance of the Liupu tea while drinking health tea.

The invention discloses a preparation process of honey powder. The preparation process comprises the steps of pretreatment, concentration, drying and crushing, and specifically comprises the following steps: taking a raw material, namely honey, and adding ethanol into the honey to dilute and dissolve the honey at a temperature of below 60 DEG C so as to obtain a honey solution; concentrating at a pressure of below 0.07MPa and a temperature of below 60 DEG C to obtain thick paste of which the relative density is 1.0-1.5, and performing low-temperature drying to obtain an initial target product; and crushing the dried initial target product and screening to obtain the target, namely the honey powder. A low-temperature processing technique is adopted in the whole process, so that chemical, physical and enzymatic changes are avoided, active substances which can be easily oxidized are protected to the utmost extent, nutritive materials and active substances in food materials are reserved to the utmost extent, and substances with poor thermal stability are not damaged; the loss of certain volatile components in the substances is very small, and colors, smells and tastes of foods can be kept; and the growth and propagation of microbes are inhibited, a preserving agent or bacteriostatic agent is not needed, and the product can be preserved without deterioration for a long time.

The invention discloses an aromatic air disinfectant spray special for wards and a preparation method thereof, and belongs to the technical field of medical disinfection. The aromatic air disinfectantspray special for the wards is prepared from the following raw materials: carboxymethyl isomaltooligosaccharide, triethanolamine, nano zinc oxide, Chinese prickly ash extract, hydroxyl indane musk, benzoin resin, chitosan, activated carbon, rhizoma atractylodis, radix angelicae dahuricae, radix rehmanniae preparata, green tea, amino silicone oil, apple juice, and deionized water. The disinfectantspray of the invention is used for disinfecting the wards, can keep the fragrant and apple complex flavor in a ward, has an effect of adjuvant treatment of disease, greatly improves an adjuvant treatment rate, and has a certain inhibitory effect on escherichia coli and staphylococcus aureus, and the inhibitory rates are 94.14% to 96.34% and 92.57% to 94.33% correspondingly.

The invention discloses a method for preparing taro beverage. The method includes steps of material selecting, cleaning and peeling, slicing, pulp homogenizing, homogenizing, blending, sterilizing, can sealing, high-pressure sterilizing and the like, and particularly includes a process for squeezing juice from raw taros. The method has the advantages that flavor and nutrient substances in the taros can be reserved, browning can be effectively prevented when the juice is squeezed from the taros, and the taro beverage prepared by the aid of the method has and mellow taste; the method is a process breaking through the tradition and is a process for preparing the purely natural taro beverage without essence or spice.

The invention discloses a portable air purifier based on a traditional Chinese medicine filter membrane. The portable air purifier is characterized by comprising a purifier shell (1), an upper cover (2), the filter membrane, an ultraviolet lamp (3), a negative-ion generator (4) and a fan (5), wherein the upper cover (2) is located at the upper end of the purifier shell (1) and movably connected with the purifier shell (1), the filter membrane is mounted at the top inside the purifier shell (1), the ultraviolet lamp (3) and the negative-ion generator (4) are mounted at the bottom inside the purifier shell (1), the fan (5) is located at the center of the inside of the purifier shell (1), air inlets (6) are formed in the upper cover (2), and air outlets (7) are formed in the bottom of the purifier shell (1). The portable air purifier is ingenious in design, simple in structure and convenient to operate, and has high application value.

The invention discloses a health care pyracantha fortuneana fruit ice wine and a brewing method thereof. The preparation method of the health care pyracantha fortuneana fruit ice wine comprises the following steps: I, screening of pyracantha fortuneana fruit; II, refrigeration; III, pulping; IV, sterilization; V, fermentation; VI, aging; VII, clarification; and VIII, finished product filing. The health care pyracantha fortuneana fruit ice wine disclosed by the invention is good in taste, weak acid and mellow, the original fragrance and nutritional ingredients of pyracantha fortuneana fruit aremaintained, the wine body is clarified and transparent and also has the functions of health care and prevention, the immunity of human bodies is improved, and the ice wine has various effects of beatifying, anti-aging and the like.

The invention discloses low-sugar and low-fat black garlic chocolate and a making method thereof, relates to chocolate and a making method thereof, and aims to provide low-fat, low-sugar and low-energy black garlic chocolate. The low-sugar and low-fat black garlic chocolate is made of black garlic sauce, black garlic powder, a cocoa mass, cocoa powder and vegetable oil. The making method includes the following steps that firstly, the black garlic sauce is added into the cocoa powder and the vegetable oil and then evenly mixed and stirred, and the mixture is poured into a mould to be formed; secondly, the cocoa mass is heated to be melted, the black garlic powder is added and evenly mixed and stirred, and then the mixture is injected into the mould in the first step in a sprayed mode; thirdly, freezing and drying are performed. The low-sugar and low-fat black garlic chocolate has the brownish-black color of common chocolate and is bright in color and luster, complete in form and low in sugar content and fat content; a chocolate coat is dense and does not shed; the strong aroma of common chocolate and the unique aroma of black garlic are coordinated, and the low-sugar and low-fat black garlic chocolate is appropriate in sweetness, crisp, fragrant, glutinous, smooth but not greasy and free of grainy mouthfeel.

The invention discloses a method for improving apparent appearance of a minced fish product with microwaves in the curing process and belongs to the technical field of food processing. According to the method, a minced fish product is subjected to curing treatment in a microwave heating mode together with steam heating, and the steam is adhered to the surface of the minced fish product while microwave heating. By adopting the method, the phenomenon that the surface of the minced fish product is dry-coked and rough in the microwave heating process is remarkably alleviated, and the surface of the minced fish product after microwave curing is relatively flat and smooth. Moreover, moisture is supplemented to the minced fish product in the microwave curing process, the gel strength of a product is improved, the moisture content of the product is increased, and novel ideas for further industrial comprehensive development and utilization of microwave techniques in the minced fish product processing industry are provided.

The invention discloses a moisture-resistant randomly-fixed adhering film. The moisture-resistant randomly-fixed adhering film comprises a sheet type base material layer, wherein a first adhesive layer and a second adhesive layer are arranged on the double sides of the base material layer correspondingly; a first debonding layer and a second deboning layer cover the surfaces of the first adhesive layer and the second adhesive layer correspondingly; and the first adhesive layer and the second adhesive layer comprise the following raw materials in percentage by weight: 45 to 55 percent of SEBS, 25 to 35 percent of naphthenic oil and 15 to 25 percent of white wax oil. The adhering film provided by the invention can resist moisture, accept water washing and repeatedly adhere to a foreign object, is convenient to use, accords with the environmental requirement, can prevent artistic works such as painting and calligraphy from generating bade phenomena such as wrinkle and warping, also can effectively prevent the painting and calligraphy from growing mildew and being damaged by worms, and releases fragrance and generates color change to improve beauty and interestingness of articles.

The invention discloses vacuum-concentrated blueberry juice containing cherry tomatoes having functions of invigorating the stomach and promoting digestion as well as a preparation method of the juice. The juice is prepared from raw materials in parts by weight as follows: 1-2 parts of barley tea, 6-7 parts of the cherry tomatoes, 2-3 parts of mung bean flour, 1-2 parts of fingered citron, 1-2 parts of manyprickle acanthopanax, 300-310 parts of blueberries, 35-40 parts of syrup, 20-25 parts of citric acid, 1-2 parts of vitamin D, a proper amount of pectinase, a proper amount of ascorbic acid, a proper amount of xanthan gum, a proper amount of sodium alginate, a proper amount of beta-cyclodextrin and a proper amount of water. The barley tea is added to the juice to be cooked for an hour and then filtered out, the mung bean flour is added to the juice, the mixture is evenly stirred, the barley tea has the strong aroma, and the cherry tomatoes have good effects of invigorating the stomach and promoting digestion and prevent abdominal distension.

The invention discloses a preparation method of dried rose flowers. The preparation method comprises the following steps of picking rose flowers, drying the picked rose flowers in shade, and performing vacuum freeze drying. The dried rose flowers can maintain original bright color of the rose flowers, and furthest preserves the nutrient components and the health-care effects of the rose flowers; harm to bioactive effective components of the dried rose flowers is extremely small, and the shapes of the dried rose flowers are well preserved; and the dried rose flowers are low in water ratio, high in sugar content, rosy in color, glittering and translucent, and convenient to transport and store for a long term. The preparation method disclosed by the invention is suitable for the dried rose flowers.

The invention relates to a vacuum freeze-drying processing technology for green asparagus. The vacuum freeze-drying processing technology comprises the following steps: blanching, blending with sugar, refrigeration, vacuum drying, etc. In the step of blanching, green asparagus is blanched in a NaCl boiled water solution with a weight fraction of 0.2% for 1 min; then a glucose solution with a weight percentage concentration of 50% is added into asparagus laid on a dish, wherein the weight of the glucose solution is 3% of the weight of the asparagus; then the asparagus is subjected to quick-freezing at -20 DEG C for 4 h and sublimation at a vacuum degree of 55 pa and a temperature of 55 DEG C for 10 h successively; and finally, the asparagus is subjected to desorption at a vacuum degree of 55 pa and a temperature of 65 DEG C for 8 h. The vacuum freeze-drying processing technology has the beneficial effects that the technology can maximally maintain the color, fragrance, taste, nutritional components, appearance and shape of original fresh asparagus and enables the asparagus to have excellent rehydration characteristics; no additive is needed, so the processed asparagus is a real green foodstuff; the processed asparagus can be stored at normal temperature for at least two years or above and does not need refrigeration or cold-chain transport, so cost for long-term refrigeration is reduced; and the processed asparagus is light in weight and is convenient to transport.

The invention discloses a preparation method of candied pagodatree flowers. The preparation method comprises the following steps of (1) selecting fresh pagodatree flowers as raw materials; (2) performing thorough rinsing, and performing draining; (3) adding the drained pagodatree flowers in boiling water, performing blanching for 2-4s, then adding the blanched pagodatree flowers in ice water for color protection for 2-4s, rapidly fishing out the pagodatree flowers after color protection, and performing draining; (4) weighing the pure water and the white granulated sugar in the mass ratio of the pure water to the white granulated sugar being 1 to 1, and performing boiling to obtain syrup; (5) putting the pagodatree flowers after color protection and draining in prepared syrup for sugaring for 40-80min, then taking out the sugared pagodatree flowers, and removing surplus syrup; (6) drying the refrigerated pagodatree flowers; (7) performing canning; and (8) performing sterilizing. The color, flavor and mouth feel of the pagodatree flowers candied juice are accepted by most of people, besides the aroma in summer can be maintained, the aroma in summer can also be made for most of people, the candied pagodatree flowers have good health-care effects, and can meet edible requirements of vast people.

The invention provides a preparation method for a tea polyphenol oil-soluble derivative used as an anti-oxidant for edible oil. The preparation method is characterized by comprising the following steps: (1) acylation reaction: a step of adding, by weight, 100 parts of tea polyphenol, 50 to 500 parts of acyl chloride and 0.05 to 10 parts of a catalyst into a reactor equipped with a stirrer, a thermometer and a gas guiding-in and guiding-out opening, introducing nitrogen, carrying out heating to 50 to 180 DEG C under stirring, then carrying out the reaction until a system is uniform and transparent and then carrying out cooling to room temperature; (2) rearrangement reaction: a step of adding 10 to 400 parts by weight of a rearrangement aid into reactant, carrying out heating and stirring until the obtained mixture is solidified, placing the solidified mixture into a baking oven, maintaining the mixture at 100 to 180 DEG C for 0.5 to 5 h, then cooling the mixture to room temperature, adding 100 to 1000 parts by weight of an acid/aqueous solution with a pH value of less than 2 and 100 to 1000 parts by weight of an extracting agent, carrying out uniform stirring, removing a water phase and repeatedly washing an extracting agent phase five time by using the acid/aqueous solution with a pH value of less than 2; and (3) reduction reaction: a step of adding 50 to 500 parts by weight of a reducing agent/aqueous solution with a concentration of 20% into a product obtained in the step (2), carrying out stirring for 5 to 72 h, washing the extracting agent phase with water until the extracting agent phase is neutral and removing the extracting agent so as to obtain the tea polyphenol oil-soluble derivative.

The invention discloses a method for preparing a dried orange peel and boat-fruited scaphium seed beverage capable of producing saliva, moistening the throat and stimulating appetite.The method includes the following steps that plant raw juice is extracted; auxiliary materials are mixed and filtered to obtain a sugar and acid solution; a semi-finished beverage capable of producing saliva, moistening the throat and stimulating appetite is formed after mixing and capacity metering; the semi-finished beverage is subjected to hot filling after high-temperature instantaneous sterilization, and a dried orange peel and boat-fruited scaphium seed semi-finished beverage is obtained.The preparation method is simple, and the prepared beverage capable of producing saliva, moistening the throat and stimulating appetite maintains fragrance and taste of dried orange peel and sweet flavor of licorice roots, has the effects of producing saliva, moistening the throat and stimulating appetite and is very convenient to drink.

The invention discloses vacuum-concentrated glutinous-rice blueberry juice with effects of invigorating spleen and replenishing qi and a preparation method of the juice. The juice is prepared from the following raw materials in parts by weight: 3 to 4 parts of glutinous rice, 5 to 6 parts of quail egg liquid, 5 to 6 parts of kelp juice, 1 to 2 parts of radix rhodiolae sacrae, 1 to 2 parts of buckwheat, 300 to 310 parts of blueberry, 35 to 40 parts of syrup, 20 to 25 parts of citric acid, 1 to 2 parts of vitamin D, an appropriate amount of pectase, an appropriate amount of ascorbic acid, an appropriate amount of xanthan gum, an appropriate amount of sodium alginate, an appropriate amount of beta-cyclodextrin and an appropriate amount of water. The preparation method comprises the following steps of cooking the glutinous rice in the kelp juice for 20 minutes, drying the glutinous rice, grinding the dried glutinous rice into powder, putting the glutinous rice powder into the quail egg liquid, and mixing uniformly. The juice disclosed by the invention has the advantages that the glutinous rice powder with the kelp taste is put into the quail egg liquid, so that the nutrition of the quail egg liquid is increased, the taste is rich and varied, and the flavor is unique.