37results about How to "Meet the needs of consumption" patented technology

The invention provides a preparation method of an electric dry distillation type tobacco sheet. The preparation method comprises the following steps of: (1) mixing one or more of a tobacco extract and a natural plant extract to obtain a sheet-based spray substance; (2) uniformly coating the sheet-based spray substance on a tobacco sheet base of which the weight is 1-10 times that of the sheet-based spray substance, and then drying the tobacco sheet base at 40-90 DEG C; (3) spraying an atomizing agent of which the weight is 2%-50% of that of the tobacco sheet base on the tobacco sheet base; and (4) drying the tobacco sheet base to obtain the electric dry distillation type tobacco sheet. The tobacco sheet prepared by the method disclosed by the invention can be combusted in an electric dry distilling device to generate smoke. The electric dry distillation way can dry-distill pure tobacco fragrance contained by a tobacco extract. The sheet prepared by the sheet preparation method integrates the pure fragrance of the tobacco with the tobacco flavor and perfume. The electric dry distillation type tobacco sheet satisfies the requirements of consumption, can be used for reducing the harm caused by combustion of cigarettes to consumers and preventing generation of passive smoking and has quite high practicability.

The invention provides a processing method for black tea with flower fragrance. The processing method comprises the following steps: withering fresh tea leaves, wherein the withering parameter reduces the weight of the leaves by 5%; after withering is completed, transferring the leaves in doors, spreading and drying in the air, and then rotating; and carrying out subsequent processes according to the conventional black tea processing method. By carrying out withering and rotating in the black tea processing process, the flavor and taste of the tea leaves can be converted, and the black tea with flower fragrance and strong taste can be produced; and the prepared black tea has flower fragrance and good taste, and can meet the consuming needs of the black tea.

The invention discloses a dehydrated freeze-dried strawberry with a filling which is characterized by being manufactured by selecting fresh strawberries, removing pedicels, first cleaning, sterilizing, second cleaning, hollowing, first freezing, stuffing with the filling, second freezing and dehydrating and drying under low temperature; the manufactured dehydrated freeze-dried strawberry with the filling is storable, has full and diversified nourishments, enriches the sort of strawberry food and is convenient for eating.

The invention discloses a perennial pickling method for cured beef adopting a simulation constant-temperature and low-salt pickling process. The method comprises the following steps: selecting beef and seasonings and pickling, wherein the beef is quarantined qualified fresh beef; polishing raw materials by weight percent of 2.5-4% of salt, 0.05-0.15% of fennel seed powder, 0.03-0.10% of amomum tsao-ko, 0.03-0.10% of star aniseed powder, 0.01-0.015% of Chinese prickly ash into powder, and uniformly mixing; heating the salt to enable the temperature of the slat to be higher than the surface temperature of the beef by 1-3 DEG C; adding kneaded beef in a pottery tank in a constant-temperature refrigeration storage, and sealing the mouth of the tank; pickling for not less than 29 days at the constant temperature being 1-3.8 DEG C in the refrigeration storage; air drying in an air drying room at the temperature being 10-15 DEG C; fermenting semi-finished product cured beef after being subjected to the air drying in a fermentation room for 3 months at the temperature being 15-20 DEG C so as to obtain the finished cured beef when white mildew cream exists on the surface of the cured beef. The prepared cured beef is black red, relatively low in salt content, proper in degree of saltiness, and sweet and long-aftertaste in beef, and can meet the tastes of a plurality of consumers; a reliable technology is provided for perennial deep beef processing.

The invention belongs to the technical field of tea processing, and particularly discloses a preparation method of jasmine flower and golden flower dark green tea. The preparation method comprises thefollowing steps of: selecting materials, deactivating enzymes, primarily kneading, performing pile fermentation, secondarily kneading, scenting and lifting flowers. The preparation method overcomes the defect of weak jasmine fragrance in a traditional jasmine dark tea process, and the prepared jasmine flower and golden flower dark tea is rich in fragrance and has the advantages of unique flavor,rich nutrition and strong health-care function.

The present invention belongs to the field of tea processing and specifically discloses a preparation method of flower and fruit fragrant black tea. Through the overall process, the preparation methodcombines steps of picking, sun-drying, shaking, withering, rolling, fermenting, drying, fragrance improving and finished product packaging, and enhances aroma and taste of the black tea. The flower and fruit fragrant black tea is high and lasting in aroma, obvious in flower and fruit fragrance, and remarkable in characteristics. No additives are added in the preparation process and the preparation method ensures safety of tea leaf production and can meet needs of safe and healthy tea leaf consumption.

The present invention discloses pomegranate papaya flesh uncooked fish slices for promoting digestion, and the pomegranate papaya flesh uncooked fish slices for promoting digestion are prepared from the following raw materials by weight in parts: 80-90 parts of lateolabrax japonicus, 15-16 parts of black wolfberries, 13-15 parts of walnuts, 13-14 parts of papaya flesh, 2-3 parts of pomegranate juice, 20-22 parts of coconut milk, 1.5-2 parts of calystegia sepium, 0.9-1 part of endothelium corneum gigeriae galli, 2.7-2.8 parts of licorice, lotus leaves and an appropriate amount of 0.5%-0.6% of a polyphenols solution. By adding with the calystegia sepium, the endothelium corneum gigeriae galli, the licorice and other Chinese medicines and the polyphenols solution, the pomegranate papaya flesh uncooked fish slices have healthcare functions of tonifying qi and beatifying, removing stagnation of food, invigorating the spleen; and the technical problems of fish preservation in the production process of uncooked fish can be solved. The preparation method uses a high pressure infiltration technique, combines with a joint drying technology, so as to improve fish sensory quality effectively and meet consumer growing needs of the uncooked fish.

The invention discloses a beef jerky with dietary fiber. The dietary fiber added in the beef jerky is extracted from unique plants in Yunnan province, the adding amount is 1 to 5 percent, namely, 1kg of dietary fiber is added in each 100kg of fresh beef. The dietary fiber added in the beef jerky obviously improves the water-retention property and the looseness of the beef jerky and the tenderness of the beef jerky, contributes to the health diet and improves the taste and flavor of the beef jerky.

The present invention discloses truffle licorice fresh fish slices. The truffle licorice fresh fish slices are prepared from the following raw materials by weight in parts: 40-42 parts of salmon, 3-5 parts of vinegar, 6-8 parts if dried plum, 8-9 parts of spinach powder, 11-12 parts of green beans, 12-18 parts of pumpkin pulp, 6-7 parts of pig skin, 14-16 parts of white truffles, 2-3 parts of licorice, 0.5-1 part of rhizome cibotii, 0.9-1 part of folia eriobotryae, lotus leaves and an appropriate amount of 0.5%-0.6% of a polyphenols solution. By adding with the licorice, the rhizome cibotii and other Chinese medicines and the polyphenols solution, the truffle licorice fresh fish slices have healthcare functions of clearing away the lung-heat and tonifying qi, nourishing liver and tonifying the spleen; and the technical problems of fish preservation in the production process of uncooked fish can be solved. The preparation method uses a high pressure infiltration technique, combines with a joint drying technology, so as to improve fish sensory quality effectively and meet consumer growing needs of the uncooked fish.

The invention discloses a mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice. The mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice is prepared from the following raw materials in parts by weight: 36-40 parts of salmon, 16-20 parts of a vinegar fluid, 7-8 parts of polished round-grained rice, 5-7 parts of potato juice, 13-15 parts of kiwi fruit juice, 6-7 parts of soya beans, 3-4 parts of champagne, 4-5 parts of hericium erinaceus, 7-8 parts of soya beans, 2-3 parts of mukdenia rossii koidz, 1.9-2 parts of cortex dictamni, 2.2-2.4 parts of radix polygonati officinalis and an appropriate amount of a 0.5%-0.6% tea polyphenol solution. According to the mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice, traditional Chinese medicine components of mukdenia rossii koidz, radix polygonati officinalis and the like as well as the tea polyphenol solution are added to increase the health effects of nourishing yin, benefiting yang, moistening dryness and relieving restlessness of the fish slice, and the technical problem of fish freshness retaining in a raw fish processing production process is solved. A high-pressure penetration technology is combined with a drying technology, so that the sensory quality of the fish is effectively improved, and the increasing raw fish consumption needs of people are met.

The invention discloses herbal and spiced sashimi. The herbal and spiced sashimi is prepared from raw materials in parts by weight as follows: 90-110 parts of sailfish, 10-20 parts of vinegar, 7-8 parts of pickled pepper, 4-5 parts of osmanthus fragrans, 8-10 parts of fermented bean curd, 26-27 parts of cucumbers, 0.9-1 part of hempleaf negundo chastetree leaves, 0.7-1.5 parts of lychee shells, 1.7-2 parts of wild chrysanthemum and proper quantity of a 0.5%-0.6% tea polyphenol solution. Chinese herbal medicinal ingredients such as the hempleaf negundo chastetree leaves, the lychee shells and the like as well as the tea polyphenol solution are added, so that the health efficacy of the sashimi for regulating qi, promoting secretion of saliva or body fluid, relieving thirst and eliminating annoyance, the technical problem about fish freshness retaining in processing and production processes of uncooked fish is solved, a high-pressure permeation technology is adopted and combined with a drying technology, the sensory quality of fish is improved effectively, and the demand of gradually increased consumption of the uncooked fish is met.

The invention discloses a deformable kitchen ventilator. The deformable kitchen ventilator comprises a fume collecting hood, a fume exhausting part, a connecting part and a control part. A cooking fume area, a steam area and a thermal baffle are arranged inside the fume collecting hood. A steam inlet grating is arranged at the cooking fume area. A condensation plate is arranged inside the cookingfume area. A fume guide plate is arranged on the side wall of the cooking fume area. The fume exhausting part comprises a fume exhausting shell. The fume exhausting shell is provided with a fume exhausting port and a steam outlet. A fume exhausting turbine is arranged inside the fume exhausting shell. The steam inlet grating communicates with the steam outlet. The connecting part comprises liftingracks with telescopic structures. The deformable kitchen ventilator further comprises a rotating part with a telescopic structure. The control part comprises a shift knob and a spin button which arearranged on the fume collecting hood. According to the deformable kitchen ventilator provided by the invention, the steam area and the cooking fume area align a stewing stove and a frying stove correspondingly, and the fume exhausting effect is improved; the fume collecting hood can be lifted up and down and rotated through the lifting racks and the rotating part, and the head bumping probabilityof operators is avoided; and meanwhile, the angle of the fume collecting hood of the kitchen ventilator can be changed and the practical effect is greatly improved.

The invention discloses sliced fish meat with the fragrance of lotuses and capable of soothing the nerves and reducing blood pressure. The sliced fish meat is prepared from the following raw materials in parts by weight: 40-42 parts of salmons, 8-9 parts of vinegar liquid, 5-8 parts of wheat flour, 7-10 parts of candied dried orange peel, 8-12 parts of bran powder, 14-16 parts of lily bulb bulblets, 13-14 parts of white turnips, 1-2 parts of white spirit, 4-7 parts of chopped green onions, 8-12 parts of raisin, 0.9-1 part of india canna rhizomes, 1-2 parts of typha angustifolia roots, 2-2.3 parts of radix codonopsis, an appropriate quantity of lotus leaves, and an appropriate amount of a tea polyphenol solution of 0.5%-0.6%. According to the sliced fish meat disclosed by the invention, traditional Chinese medicine ingredients including the india canna rhizomes, the typha angustifolia roots and the like and the tea polyphenol solution are added, so that the sliced fish meat also has the health-care efficacies of nourishing blood, promoting salivation, invigorating spleen-stomach, replenishing qi, soothing the nerves and reducing blood pressure of the sliced fish meat, and the technical problem of fresh keeping of fishes during the processing and the producing of raw fishes for eating is solved. A high-pressure permeation technique and a united drying technique are adopted as a technology of the sliced fish meat disclosed by the invention, so that the organoleptic quality of fish meat is effectively improved, and the ever-increasing requirements of people for the consumption of raw fishes for eating are met.

The invention discloses an extension-type winder applicable to electric wires. The extension-type winder applicable to electric wires comprises a winder body. A first rack is arranged at the upper edge of the winder body, a second rack is arranged at the lower edge of the winder body, and through holes are formed in the middle of the winder body. Clamping bars are arranged at the two ends of the winder body. The first rack and the second rack are each provided with a protection cover. The clamping bars are matched with the through holes. According to the extension-type winder applicable to electric wires, since the first rack is arranged at the upper edge of the winder body and the second rack is arranged at the lower edge of the winder body, electric wires are well stored and arranged by being evenly wound in grooves in the racks; and meanwhile, the through holes are formed in the middle of the winder body, and the clamping bars are arranged at the two ends of the winder body, when a wire to be wound is short, the redundant part can be wound around the winder body and penetrate through the through holes in proper positions through the clamping bars so that the wound winder body can be fixed, and therefore the winder body can well extend and retract according to actual demands.