127results about How to "Keep the smell" patented technology

The invention relates to the field of flavor preparation, in particular to a method for preparing cacao flavor, comprising the steps: composite liberation, zymohydrolysis, concentration, and the like, are carried on the cacao powder which is a raw material. The invention also relates to the cacao flavor prepared by the way and the usage of the flavor which is taken as cigarette additive. The preparation method can degrade giant molecule substances, such as starch, protein, pectine and the like, in cacao, improving the quality of the cacao flavor while maintaining the aroma of the cacao.

A preservation method for sauce braised pork products comprises the steps that marinated sauce braised pork products are spread and cooled under 0-4 DEG C, split and subpackaged in an modified atmosphere packaging box made of high-barrier materials with the oxygen permeation coefficient being not larger than 38.9 [ml.micron/(m2.24h.kPa)] at the temperature of 23 DEG C, then a modified atmosphere packaging machine is used for carrying out inflation packaging on the sauce braised pork products, and finally the sauce braised pork products are stored under 0-4 DEG C, wherein the inflation packaging environment contains 70-85% of nitrogen and 15-30% of carbon dioxide. By means of the method for preservation of the sauce braised pork products, the guarantee period is prolonged while the peculiar flavor of the sauce braised pork products is maintained.

The invention discloses a controlled-atmosphere ice-temperature fresh-preservation method for seawater shrimps, which comprises the following steps of: soaking caught seawater shrimps with a 4-hexylresorcinol solution with the mass concentration of 1-2% for 2-4min, wherein the volume of the soaking solution is 1.5-2 times as heavy as the weight of the raw material; disinfecting and sterilizing the soaked seawater shrimps for 5-10min by using ozone water with the water temperature lower than 5 DEG C and the ozone concentration of 1-1.5mg/L, fishing out, rinsing with clean water lower than 5 DEG C, draining, putting into controlled-atmosphere packaging bags or boxes, and injecting a gas mixture of 70-80% CO2 and 20-30% N2 for packaging by using a controlled-atmosphere packaging machine, wherein 2-4mL gas is injected for each gram of seawater shrimps; and storing the packaged product at subzero 2.0 to 0 DEG C. The method can remarkably prolong the shelf life of the seawater shrimps to 8-12 days, ensures the eating safety of the product and maintain the good quality of the product.

The present invention discloses a preparation method of raw potato full flour. The preparation method comprises the following steps: step 1, potatoes are sliced and the sliced potatoes are put into clear water to be soaked with a clear water temperature less than 20 DEG C; step 2, the soaked potatoes are put into a hot air dryer to conduct a segment-type temperature variable drying at a wind speed of 3-8 m/s: a first drying stage: a drying temperature is 80-95 DEG C and the diced potatoes are dried until the moisture content is reduced to 40%; a second drying stage: a drying temperature is 60-80 DEG C and the diced potatoes are dried until the moisture content is reduced to 20%; and a third drying stage: a drying temperature is 40-60 DEG C and the diced potatoes are dried until the moisture content is less than 10%; and step 3, the dried diced potatoes are crushed into the raw potato full flour. The prepared raw potato full flour has advantages of being light in color and luster, simple in method, free of color fixative, short in cycle, low in energy consumption, etc.

The invention discloses a method for refrigerating and anti-stalling prawns. The method comprises the following steps: step I, flushing the prawns cleanly with clean water, and performing bactericidal treatment; step II, treating the prawns obtained in the step I with a hair machine, placing the treated prawns in an anti-stalling agent of which the temperature is 40-45 DEG C, soaking the prawns in the anti-stalling agent for 20-30 minutes, taking out the soaked prawns, and rapidly cooling the taken prawns to be lower than 30 DEG C so as to obtain the prawns treated with the anti-stalling agent; and step III, weighing the prawns obtained in the step II according to quantitative requirements, loading the weighed prawns in disks, quickly refrigerating the prawns in the disks, loading the disks with the prawns into boxes, and conveying the boxes into a refrigerating bank for cold storage. The method disclosed by the invention can prevent the prawns from being infected by bacteria, being dehydrated and generating fetor and fishy smell in the process of storage, prolongs the quality guarantee period of the prawns, and ensures the quality of the prawns.

The invention discloses belt type feeding equipment which comprises a bottom groove; a scraping plate is in contact with a conveying belt, and a circulating pipe is arranged in the bottom groove; a driving conveying wheel is arranged in the conveying belt; a hairbrush is fixedly arranged on the mounting plate and is in movable contact with the conveying belt; a threaded section is arranged on thetransverse rod, a cam is movably arranged on the threaded section, and limiting nuts are arranged on two sides of the cam in a threaded mode; a three-way pipe is arranged in an isolation cover shell in a penetrating mode, a first pipeline of the three-way pipe communicates with a spraying plate, a second pipeline of the three-way pipe communicates with a water tank, and a piston plate is movably arranged in a third pipeline of the three-way pipe. According to the belt type feeding equipment provided by the invention, residual feed can be scraped through the scraping plate to be recycled, and cleaning operation combining scrubbing and flushing can be automatically conducted on the conveying belt, so that the conveying belt is kept clean and free of peculiar smells, livestock health is guaranteed, and thus the belt type feeding equipment is convenient to use and quite worthy of popularization.

The invention discloses a bacteriocin and superhigh pressure joint antiseptic preservation technology and an application thereof. The invention provides a bacteriostasis and/or sterilization method for food. The bacteriostasis and/or sterilization method for the food provided by the invention comprises the following steps: adding the bacteriocin enterocin P into the food, and performing superhighpressure treatment on the food added with the bacteriocin enterocin P, wherein the pressure for the superhigh pressure treatment is 100-600 MPa. According to the invention, under the condition of notadding any chemical preservative, the defects of relatively poor bacteriostasis activity of nisin against Gram-negative bacteria and influence of 600 MPa superhigh pressure treatment on the sensory quality of food are overcome by combining the bacteriocin enterocin P with the superhigh pressure technology, and an efficient, environmentally-friendly and safe antiseptic preservation technology is provided for low-temperature meat products.

The invention relates to a production method of canned edible mushrooms. The production method comprises the following steps: preprocessing raw mushrooms, protecting colors of the mushrooms, rinsing the mushrooms, precooking, cooling, filling, venting, sealing, a sterilizing, cooling and encapsulating. By the production method of the canned edible mushrooms, fresh and fragrant flavors of freshly-picked edible mushrooms are kept, effective nutritional components of the edible mushrooms are retained, the canned edible mushrooms are environment-friendly and ecological, a requirement on food health and a principle of environmental protection can be fully met, and the production method does not harm to but benefit human health, so that the production method of the canned edible mushrooms is a very good method for refreshing and eating the edible mushrooms and is worth of wide popularization.

The invention relates to a device and method for drying agricultural products. The method comprises the following steps of carrying out stage drying by using microwave energy of a microwave drying mechanism and thermal energy of a thermal energy drying mechanism, and using a vibrating mechanism to allow a material to be in a uniform fluidized state in the drying process. The microwave drying mechanism is respectively provided with first microwave power, second microwave power and third microwave power, and the thermal energy drying mechanism is respectively provided with a first drying temperature, a second drying temperature, a third drying temperature and a fourth drying temperature; a vibrating motor of the vibrating mechanism is respectively provided with a first vibration frequency, a second vibration frequency, a third vibration frequency and a fourth vibration frequency. The device comprises a rack, the microwave drying mechanism, the thermal energy drying mechanism and a material pallet which are arranged on the rack, and also comprises the vibrating mechanism, wherein the material pallet is arranged relative to the microwave drying mechanism and the thermal energy drying mechanism. According to the device and the method provided by the invention, the utilization rate of thermal energy and microwave energy is improved, the drying energy consumption is reduced, the uniformity of microwave drying is effectively improved, and the quality of products is improved.

The invention relates to a method for removing sour flavor of tuna can products, which comprises the following steps: preparing fish meat of the tun; preparing a rinsing solution containing 0.20-0.50g/L of tea polyphenol, 0.10-0.30g/L of dipotassium hydrogen phosphate and 0.10-0.30g/L of sodium acid pyrophosphate; placing the fish meat of the tuna in the rinsing solution for rinsing, wherein the proportion of the fish meat to the rinsing solution is 1.0kg tuna fish meat: 1.0-3.0L rinsing solution, rinsing for 1.0-4.0 minutes; during a seasoning process of an oil immersion tuna can and a seasoning tuna can, adding a flavor liquid containing 0.05-0.10g/L of sodium hexametaphosphate and 0.02-0.06g of sodium acid pyrophosphate in the canned fish meat, adding 10-15mL of flavor liquid in 100g of fish meat; during a brine adding process of a steamed tuna can, adding a salt aqueous solution containing 0.05-0.10g/L of sodium hexametaphosphate and 0.02-0.06g/L of sodium acid pyrophosphate in the canned fish meat, and adding 10-15mL of salt aqueous solution in 100g of fish meat. The method for removing sour flavor of tuna can products has the advantages of simple operation, low cost and good depickling effect, the problem of heavy sour flavour of the tuna can product is solved, the taste of the canned tuna product is effectively increased, and the business value of the tuna product is increased.

The invention discloses a freeze-dried red date-fruit-cereal biscuit and a processing method thereof. The method comprises the following steps: adding fruits into a double-channel high-speed pulping machine, and carrying out pulping, so as to obtain fine and uniform pulp; adding wheat germs and instant oatmeal into the pulp, and uniformly stirring, so as to obtain slurry; introducing the slurry into a vacuum tank, carrying out degassing, pouring the slurry into a mold, horizontally scraping the slurry by virtue of a scraping plate, and introducing the slurry into a quick-freezing room; freezing at (-35)-(-45) for 2-4 hours in the quick-freezing room, and carrying out manual demolding; putting a biscuit into a freeze-drying bin, cooling the material to -20 DEG C at a vacuum degree of lowerthan 10pa, standing for 30 minutes until the material is frozen, and introducing a drying curve; when the weight of the material is constant, discharging the biscuit out of the freeze-drying bin, andcarrying out demolding, so as to obtain the freeze-dried red date-fruit-cereal biscuit; and carrying out nitrogenization or aluminum foil bag packaging. According to the processing method, the nutrients in food materials are furthest preserved, and the freeze-dried red date-fruit-cereal biscuit has the product characteristics of strong fruit flavor, bright color and crispy taste and can be taken as meal replacement food.

The invention discloses a tobacco piece scattering regionalization dampening system and tobacco piece scattering regionalization dampening process. The tobacco piece scattering regionalization dampening system comprises a vertical splitting machine, a conveyor belt, a natural scattering splitting machine, a vibration type heating dampening scattering machine and a regionalization type polygon dampening drum which are arranged in sequence. The natural scattering splitting machine comprises an annular upper flexure belt, an annular lower flexure belt and rotary rollers arranged in the upper flexure belt and in the lower flexure belt. The vibration type heating dampening scattering machine comprises a vibration groove body, a cover body and a humid airflow device, wherein a grid plate is arranged in the vibration groove body. A drum body of the regionalization type polygon dampening drum is sequentially regionalized into a scattering region, a dispersed region, a humidification dampening region and a feeding region, and independent nozzles with different spraying angles are respectively installed on the regions. The tobacco piece scattering regionalization dampening system and the tobacco piece scattering regionalization dampening process achieve lower-temperature dampening of tobacco pieces, can keep tobacco smoking flavor, reduce smashing, improve the productivity of a tobacco factory and cigarette quality, reduce cigarette weight on the premise that preset cigarette quality standards are maintained, and thus reduce tobacco cost.

The present invention discloses a preparation technology of ultrahigh pressure instant cooked black rice. The ultrahigh pressure instant cooked black rice is prepared by the successively steps of pre-treating, enzyme liquid preparing, soaking, vacuum packaging, ultrahigh pressure treating, high temperature cooking, etc. The instant cooked black rice treated by the processing technology is fee of rehydration, ready-to-use, soft and glutinous in mouthfeel, not easy for retrogradation, and long in storage period. The preparation technology can maximally maintain original color, smell, taste and nutrition of the cooked black rice.

The invention provides a gastrodia elata drying technology, a gastrodia elata powder preparation technology and freeze-dried gastrodia elata and gastrodia elata powder obtained through the gastrodia elata drying technology and the gastrodia elata powder preparation technology. The gastrodia elata drying technology comprises the following step that fresh gastrodia elata is freeze-dried to obtain the freeze-dried gastrodia elata, wherein drying includes three stages; according to process parameters of the first drying stage, the heating temperature is 4-20 DEG C, the heating time is 5-15 h, andthe vacuum degree is 25-35 Pa; according to process parameters of the second drying stage, the heating temperature is 20-40 DEG C, the heating time is 4-12 h, and the vacuum degree is 15-25 Pa; according to process parameters of the third drying stage, the heating temperature is 40-60 DEG C, the heating time is 12-25 h, and the vacuum degree is 2-15 Pa. By means of the gastrodia elata drying technology, the loss of effective components can be reduced, and the gloss, smell and shape of gastrodia elata are maintained. A superfine smashing method is used in the gastrodia elata powder preparationtechnology, the process is simple in operation, and the prepared gastrodia elata powder is high in effective component content and uniform in particle size.

The invention provides a low-volatility modified polypropylene composite material, a preparation method and an application thereof. The low-volatility modified polypropylene composite material comprises the following components in parts by weight: 35-60 parts of low-flowability polypropylene, 40-60 parts of medium-flowability polypropylene, 0.4-0.8 parts of carbon black, 0-2 parts of an antioxidant, and 0-1 part of a lubricant. The invention provides a low-odor low-volatility environment-friendly product suitable for extrusion rolling production and applied to core layers of a luggage case anda carpet.

The invention provides a pseudo-ginseng drying process and a pseudo-ginseng powder preparation process, as well as lyophilized pseudo-ginseng and pseudo-ginseng powder prepared by the same. The pseudo-ginseng drying process comprises the following steps: lyophilizing fresh pseudo-ginseng to obtain lyophilized pseudo-ginseng; drying in three stages, namely drying at the first stage at a heating temperature of 5-20 DEG C and a vacuum degree of 25-35Pa for 10-20 hours, drying at the second stage at heating temperature of 20-40 DEG C and a vacuum degree of 15-25Pa for 3-12 hours, and drying at thethird stage at heating temperature of 40-60 DEG C and a vacuum degree of 2-15Pa for 15-25 hours. The pseudo-ginseng drying process can be used for reducing loss of effective ingredients and keeping the color, smell and shape of pseudo-ginseng. The pseudo-ginseng preparation process adopts a superfine grinding method, is simple in process operation, and the prepared pseudo-ginseng has high contentof effective ingredients and uniform granularity.

The invention provides a method for preparing dried figs by virtue of a closed loop dehumidification-heat pump technique. The dried figs are prepared through raw material selection, hot ironing, color protection, drying and packaging by virtue of the closed loop dehumidification-heat pump technique. According to the closed loop dehumidification-heat pump technique, the original organizational form, smell, good sensory evaluation and nutrient content of the figs can be furthest preserved, the moisture content of the products is low, the internal cellular structure is undamaged, and the original state, color, smell, flavor and active ingredients of the fresh figs can be basically preserved; and furthermore, the process is simple, the production efficiency is high, the energy consumption is low, and the clean production requirements of energy saving, emission reduction and effect enhancement are met.

The invention provides a method for producing dried mulberries by virtue of a closed-loop dehumidification-heat pump technique. The dried mulberries are produced by the step of raw material selection, hot ironing, color protection, drying and packaging processing by virtue of the closed-loop dehumidification-heat pump technique. By virtue of the closed-loop dehumidification-heat pump technique, the original tissue form, odor, good sensory evaluation and nutrients are furthest maintained, the product is low in moisture content and has complete internal cell structures, and the original form, color, odor, flavor and active components of fresh mulberries can be basically preserved; and furthermore, the process is simple, the production efficiency is high, the energy consumption is low, and the method is accordant with clean production requirements on energy conservation, emission reduction and effect enhancement.