87results about How to "Mature fast" patented technology

The present invention is directed to a process for rapidly aging alcoholic beverages and to the beverages produced by the process. During the process, a consumable alcoholic feedstock is contacted with ultrasonic energy at a power of at least about 3 Watts / liter. If desired, a variety of flavorants can also be contacted with the alcohol and ultrasonic energy in order to flavor the beverage. The energy can push the maturation chemistry of the alcohol to completion quickly and produce a consumable product which is unique in characterization and can have flavor and smoothness surpassing that of consumable alcohols aged in slower, more traditional processes.

The invention relates to the technical field of dairy product processing, in particular to a processing method for natural cheese suitable for the taste of Chinese people. In the method, fresh milk is pasteurized after being filtered, purified and standardized, and is then cooled to the curding temperature, compound starter is first added for preacidification, the acidity is then regulated, calcium chloride and compound rennin are then added, curds are formed by heat preservation and then cut into curd blocks, whey is discharged after the curd blocks are stirred and heated and the temperature is preserved, and the curd blocks are taken out, added with salt and Chinese ham powder, molded, vacuumized and fermented to ripen under the constant temperature. The curding speed is high, the period of fermentation is short, the production cost is low, proteolysis and lipolysis are moderate, the bitterness is light, and since the tastes of the cheese, the acidophilus milk and the Chinese ham are mixed together, the taste of the produced natural cheese is more suitable for the taste of Chinese people.

The invention discloses a brewing method for Muscat wine and provides a brewing method which enables fragrance of the Muscat wine to be strong and characteristic and avoids inadequacy of the color of the Muscat wine. The method comprises after raw material peduncle removal, placing complete Muscat fruit particles in a non-toxic sterile carbon dioxide soaking fermentation tank which is filled with carbon dioxide in advance; adding ascorbic acid and sulfur dioxide while feeding the fruit particles; filling the carbon dioxide gas to enable the carbon dioxide gas to be 2-3 times the volume of the fermentation tank after filling, and utilizing sulfur dioxide to seal the tank; when the density of the automatically-flowing juice reaches 1-1.1g / L, opening the tank, collecting the automatically-flowing juice, performing pressing, collecting pressed juice, separately storing the pressed juice and the automatically-flowing juice in pre-cooled fermentation tanks; respectively adding brewing yeast into the automatically-flowing juice and the pressed juice; performing full-tank closed circulation once or twice each week after alcoholic fermentation is finished, stopping circulation after four weeks, and performing separation and tank switching after clearing; and supplementing sulfur to end fermentation or continue malic acid and lactic acid fermentation according to taste, and obtaining the Muscat wine.

The present invention is directed to a process for rapidly aging alcoholic beverages and to the beverages produced by the process. During the process, a consumable alcoholic feedstock is contacted with ultrasonic energy at a power of at least about 3 Watts / liter. If desired, a variety of flavorants can also be contacted with the alcohol and ultrasonic energy in order to flavor the beverage. The energy can push the maturation chemistry of the alcohol to completion quickly and produce a consumable product which is unique in characterization and can have flavor and smoothness surpassing that of consumable alcohols aged in slower, more traditional processes.

The invention provides a sealwort planting method. The method comprises the steps that firstly, land selection and land preparation are conducted, wherein a soft and sandy land where pines are planted is selected, and beds are made on the land; secondly, sealwort is planted, wherein the prepared bed surfaces is furrowed, sealwort seeds are evenly sown into furrows, earthed up and watered after soil is slightly pressed, the soil is covered with a layer of pine leaves, and angelica sinensis is interplanted on the bed surfaces before the sealwort seeds break through the soil and sprout; thirdly, transplanting is conducted, wherein covering grass is removed when the sealwort seeds break through the soil and sprout; when seedlings are 6-9 cm high, thinning is conducted properly at the places where the seedlings are too dense; a year later, the seedlings are transplanted into sandy land, and base fertilizer is applied before transplanting; fourthly, field management including fertilizer applying, irrigating and draining is conduced; fifthly, the sealwort is harvested. According to the method, the soft and sandy land where the pines are planted is selected as a plant base, the soil where the sealwort seeds are sown is covered with the pine leaves, and harmful bacteria can be killed effectively in the sealwort growing process; the angelica sinensis is interplanted before the sealwort seeds break through the soil, the land resources are fully utilized, and germination of the sealwort seeds is promoted.

The invention discloses a roasted starch rod. The preparation method of the roasted starch rod comprises the following steps: firstly, washing potatoes and other raw materials, peeling, grinding the peeled raw materials into thick liquid, settling and taking wet starch of the thick liquid; adding a defined amount of soda ash, black pepper powder, shallot and salt, evenly stirring the mixture, and extruding the mixture by utilizing a screw; and preparing the extruded mixture into a hollow rod by utilizing a hollow forming unit, rapidly roasting the hollow rod to be ripe by utilizing an electric heating apparatus connected behind the forming unit, carrying out air cooling on the ripe hollow rod until the temperature of the ripe hollow rod reaches room temperature, cutting the hollow rod into short rods the lengths of which are equal, and bagging the short rods. The snack foods prepared by the method are ripened by roasting without frying, thus the snack foods do not contain trans fats harmful to human body. The starch rod has the advantages that the settled wet starch is utilized as a main raw material, and crude fibre compositions in raw materials are removed, thus the starch rod has delicate taste; and the soda ash and other fluffing agents ensure that the interior of the product is full of holes, thus the starch rod has fluffy and crispy taste after being ripened by heating.

The invention relates to a chemical method for inducing seashells to spawn, which is characterized in that before spawning, according to the quantity of the breeding shells of the seashells, the breeding shells are concentrated in a container, and seawater is added; then vitamin B1, B12 and vitamin C are added in the seawater, and the concentration ranges thereof in the seawater are 0.01g-0.02g / l, 0.05mg-0.1mg / l and 0.01g-0.02g / l respectively; air charging is carried out to the seawater continuously; after soaking for 30-60 minutes, the breeding shells are transmitted into the seawater of a spawning pool for carrying out spawning; after 30-40 minutes, the breeding shells begin spawning. The vitamins can not only supplement nutrient for the breeding shells, but also promote the ovum to mature and grow, have little stimulation for the survival of the breeding shells, can lower the danger for the seashells and the ovum, can also promote the zygote to mature and grow quickly, improve the fecundation rate and the hatch rate of the zygote and also improve the success rate of the seedling, meanwhile, the health of the operator can not be influenced.

A composition includes an artificial construct having (a) a reporter-containing portion chemically coupled to (b) a cleavage site. The cleavage site interacts with an investigational substance in a manner that cleaves the reporter-containing portion from a remainder of the construct. The cleaved portion is destroyed or otherwise degraded by the local environment, and presence of an investigational substance is evidenced by reduction in signal from the reporter. The investigational substance is preferably a Botulinum toxin (BoTN), and the cleavage sequence is all or part of a SNARE protein. The cleavable reporter-containing portion is preferably Yellow Fluorescent Protein (YFP), Citrine, Venus, or a YPet protein.

The invention belongs to a green vegetable planting method, which comprises the steps of uniformly mixing an organic base fertilizer and flat soil for standby, before vegetables are planted, spraying a soil conditioner for improving the soil, and after the vegetables are planted, irrigating a solution formed by blending acer truncatum bunge concentrate and water according to the mass ratio of 1:300-800 into vegetable planting holes; after the vegetables are survived, blending the acer truncatum bunge concentrate and the water according to the proportion for irrigating once per week; after the vegetables are grown for 20-30 days, directly spraying the wing activity nutrient solution added with antioxidant powder onto leaf surfaces of the vegetables once per week till the vegetables are ripen and harvested. According to the green vegetable planting method, the anti-disease, insect-resistant and lodging-resistant capabilities of the vegetable plants can be further enhanced and improved, so the vegetables are good in growth condition, fast to ripen and good in quality; through inspection, the product quality can achieve or exceed the standards of the People's Republic of China green food (such as vegetables, melons and fruits), and the vegetables are pure in color, tender in texture, delicious in taste and good in mouth feeling.

The invention discloses a pollution-free and high-efficiency barbecue rack which comprises a storage box and a barbecue box, wherein the barbecue box is arranged at the top end of the storage box; telescopic support legs are arranged at the corners of the bottom end of the storage box; telescopic motors are arranged in the telescopic support legs; a solar cell panel is arranged at one side of theexterior of the storage box, and a rechargeable battery is arranged at the interior of the other side of the storage box; the outer side of the storage box is provided with a charge interface close toone side of the rechargeable battery; the interior of the storage box is divided into a refrigeration chamber and a storage chamber; compartments are arranged at two sides of the interior of the barbecue box; baffle plates are arranged at one sides of the compartments away from the barbecue box; a plurality of inserting holes are symmetrically formed in two sides of the top end between the compartments at two sides of the interior of the barbecue box; and a bevel gear I is arranged at the bottom end of the interior of each inserting hole. The pollution-free and high-efficiency barbecue rack has the beneficial effects that all surfaces of barbecues can be uniformly heated, labor force can be greatly saved, pollution of soot and dust can be avoided at the same time, and environmental sanitation and body health of people can be further facilitated.

The invention discloses a carbonization straw / kieselguhr molecular sieve manganese-removing filtering material doped with nanometer hydroxy manganese oxide. Straw and kieselguhr are taken as base stock of the filtering material, so that the production cost is lowered; the nanometer hydroxy manganese oxide loaded and modified with rare earth cerium oxide is mixed with the base stock, so that the nanometer molecular sieve structural filtering material with high specific surface area and high adsorption capacity is prepared; compared with the traditional manganese oxide, the nanometer hydroxy manganese oxide contained in the filtering material has the advantages of higher activity, quicker maturation process and higher catalyzed sorption rate; long-lasting active filtering membrane can be quickly formed; the filtering material is reusable, does not pollute water and especially is fit for the treatment of drinking water with slight manganese exceeding the standard.

A method employing a composition of bioavailable minerals directed at supplementing nutritional intake of a living plant. The composition includes the ionic mineral(s) copper and zinc in a ligand complex and a pharmaceutically acceptable carrier including water, H2SO4 and (NH4)2SO4. The composition for use in the method may also include other supporting plant nutrients such as botanical extracts, urea, plant hormones, vitamins and mineral supplements necessary for plant health.

The invention discloses a method for accelerating aging of liquor by circulating utilization of distillation cooling water of the liquor, relating to the technical field of brewing. A device is as follows: a liquor cooler is arranged in a water tank of a cooler, a steam pipe is arranged at the bottom end of a liquor distillation device, the liquor distillation device, the liquor cooler, a liquor aging tank and a liquor storage tank are fixed through a liquor pipeline, a heat exchanger is arranged in the liquor aging tank, a water inlet pipe is inserted into the water tank of the cooler, and the water tank of the cooler, a transfer tank A, the heat exchanger, a transfer tank B and the water tank of the cooler are fixed through a water pipe. A method is as follows: injecting the cooling water, distilling fermented grains, condensing liquor steam, circulating the cooling water from the water tank of the cooler to the transfer tank A to the heat exchanger to the transfer tank B to the water tank of the cooler, and keeping the heat exchanger at the temperature of 50-60 DEG C to always keep the aging temperature of the liquor in the liquor aging tank at 40-50 DEG C so as to be conductive to aging of the liquor and storage of the liquor in a constant-temperature state with molecular association. The method is used for accelerating the aging of the liquor. The method has the advantages of scientific and reasonable concept and structure, and stable and reliable method effects.

The invention discloses a wine ageing method, comprising the following steps: firstly, introducing new wine in a wine vat (1) to pass through an inlet (7) of high pressure equipment (2) via an outlet (6), and then, introducing the new wine to enter a bumper (8) through the spraying of a high pressure nozzle (16) and then enter an adsorber (3); secondly, introducing the new wine flowing out from an outlet valve (12) of the adsorber (3) in the first step to enter an alternating magnetic field processor (4) via a wine inlet (23) for magnetization processing; and thirdly, introducing the new wine flowing out from a wine outlet (19) of the alternating magnetic field processor (4) in the second step to enter a pottery storage tank (5), and filling and warehousing the new wine after the new wine is inspected to be qualified. According to the wine ageing method disclosed by the technical scheme of the invention, the production process flow is simple and is strong in operability; the ageing speed is high for various wines, no chemical reaction occurs in the whole process, and therefore, the wine brewing cost is greatly reduced and the grade of the wine is improved.

The invention relates to the technical field of pit mud, and provides a method for preparing aged pit mud. The method comprises the following steps: selecting yellow clay, lifting the yellow clay into a stirring mechanism, and sterilizing the yellow clay in the stirring mechanism; grinding apples and pears into liquor; cooking beef and bean sprouts to generate beef broth and cooked bean sprouts; adding the liquor, cooled beef broth and cooked bean sprouts into the stirring mechanism for mixing and stirring to prepare new pit mud; and sealing and fermenting the new pit mud to generate aged pit mud which has high maturing speed and aging prevention, enables contents and proportions of acid, ether and other fragrant and flavored substances in the prepared liquor base to be balanced, has compound fragrance of fruits to achieve rich pig fragrance and tender and fresh taste.