48results about How to "Not greasy" patented technology

The fire-arm ultrafine waxed-film anti-rust compound as weapon protective material comprises the wax film-forming material, the PTFE lubricating agent, the oil-soluble inhibitor and organic solvent, can form 2-5mu waxed film rapidly with well lubrication, has no greasiness, drain, and resistance to scratch and wet-heat, fit to shoot with oil and thereby meet the protective requests in exacting terms in desert, jungle and underwater, simplifies maintenance practices for weapon equipment to advance army response speed to burst accident, and can also fit to domestic use.

The invention relates to a steamed bun and particularly relates to steamed bun filled with soup. The steamed bun is prepared from the following materials: flour, pork, sesame oil, astragalus membranaceus, Chinese yam, codonopsis pilosula, Chinese angelica, fructus amomi, tsaoko amomum fruit, syzygium aromaticum, cinnamon, pepper, bay leaves, tsaoko amomum fruit, endothelium corneum gigeriae galli, poria cocos, pearl barley, galangal, anise, fennel, dried ginger, radix linderae, hyacinth bean, lotus seed, longan and the like. The steamed bun has the advantages that in the processing process, various nutritional ingredients of the materials are better stored, and the characteristics of color, fragrance and flavor are embodied, so that the steamed bun is a good product with superior nutrition for dining tables and families and has the effects of being good in taste and comprehensive in nutrition, nourishing a human body and strengthening the body.

The invention discloses a processing method of olive surimi. The processing method comprises the following steps of removing cores from olives, performing soaking, and performing chopping; then pretreating fish; extracting essence ingredients from heartleaf houttuynia herbs, fennel fruits, star aniseeds, cinnamon bark, bay leaves, purple perilla, tomato juice, lemons, onions, garlic and ginger slices, and then thoroughly mixing the extracted essence ingredients with the treated olives and fish meat at high-temperature high-pressure environment so as to obtain a mixture; and finally performing fermentation, performing bottling, and performing sterilization. The olive surimi prepared by the method disclosed by the invention is rich in nutrition, rich in various ingredients including proteins, carbohydrate, fat, vitamin C, calcium, phosphorus, iron and the like needed by human bodies, good in mouth feel and fresh and delicious in flavor.

The invention discloses a processing method for sweet potato and grapefruit peel candies. The processing method comprises the following steps: 1, cleaning grapefruit peels (soaking dried grapefruit peels and cleaning), and peeling off outer surface layers and immersing by lime water with the concentration of less than 0.5% for more than one hour; 2, putting the immersed grapefruit peels into boiling water to be boiled to be soft, fishing out the grapefruit peels and putting the grapefruit peels into cold water to be rinsed; 3, extruding the rinsed grapefruit peels or drying the water, then rinsing by clean water, extruding or drying the water again, and repeating the steps for more than two times; 4, boiling sweet potatoes and mashing or preparing into starch, boiling, carrying out gelatinization, saccharifying by using malts and filtering to obtain diluted syrup; 5, putting the diluted syrup into a boiler, boiling until the syrup is thick and bubbled, putting the syrup into the grapefruit peels in the step 3 to be boiled, continually agitating to sufficiently and uniformly adsorb the syrup, and stopping fire until the syrup can be picked by chopsticks to form lines; and 6, fishing out the boiled sweet potato and grapefruit peel candies and cooling. The sweet potato and grapefruit peel candies prepared by adopting the method disclosed by the invention have the abundant nutrition and the moderate sweet degree, are smooth, crispy and soft and have a good mouth feel.

The invention discloses sago dumplings, belonging to the technical field of food and food processing. Sago is the main material of the sago dumplings, red bean paste or the mixture of the bean paste and auxiliary fragrant materials is used as stuff, and the outer wrapping layers of the sago dumplings are made of fragrant bamboo leaf. The sago dumplings are not oily and sticky to the mouth, have fragrant and smooth taste, good elasticity, very good mouthfeel, higher nutritional value and health-care value.

The invention discloses a waxberry mousse cake and a making method thereof. The waxberry mousse cake is made of the following raw materials, including, milk, matcha, sago, fresh mint leaves, gelatine powder, sugar, waxberry jam, unsalted butter, yogurt, acidophilus milk, and diced almond. The making method comprises the steps of: boiling sago; preparing melted gelatine powder; preparing a raw mixed material; preparing a cooked mixed material; putting in the sago and the cooked mixed material, flatting, quick-freezing and then de-molding; preparing the mousse; shaping. The characteristics of the waxberry mousse cake and the making method thereof are that: the waxberry mousse cake has pure, natural, fresh and smooth taste, is not greasy as a cream cake, tastes sour and sweet, fine and smooth, nice and cool, has an advanced freezing point, is abundant in nutrition, has multiple effects of maintaining beauty and keeping young, tranquilizing and allaying excitement, inhibiting tumor, prompting brain development of infants and the like, and accords with the life idea of people for pursuing delicacy and fashion and advocating nature and health.

The invention relates to the technical field of cosmetics, and provides clear long-lasting moisturizing and whitening cosmetics and a preparation method thereof. The cosmetics consist of moisturizing factor slow release microspheres, slow release hydrogels, hydrolyzed pearls, ceramide, glycerol, squalane, arbutin, nicotinamide, tea polyphenols, potassium sorbate, glyceryl stearate and water. The cosmetics have a good moisturizing effect and a good whitening effect, can realize long-lasting moisturizing, does not generate an oily feeling in a utilization process and brings a clear utilization feeling.

The invention discloses a ginger anti-dandruff shampoo, which includes the following ingredients by weight: 10-15 parts of fatty alcohol polyoxyethylene ether sodium sulfate, 2-5 parts of isopropyl palmitate, 0.1-0.5 part of citric acid, 0.2-0.4 part of siloxane, 0.5-0.9 part of methylparaben, 10-15 parts of a ginger extracted solution, 3-5 parts of an aloe extracted solution, and 200-400 parts of deionized water. The shampoo disclosed by the invention has the characteristics of low production cost and good hair wash effect, does not make hair greasy after use, and is easy to clean, at the same time has small irritation to head skin, and the contained ginger extracted solution component has good anti-dandruff effect.

The invention relates to a preparation method of a composite natural smooth hair conditioner, which belongs to the technical field of hair conditioner preparation. The present invention firstly mixes tea bran and hydrogen peroxide, then adds anhydrous ethanol and willow leaves, stirs and mixes, grinds it into a slurry substance, then mixes it with processed soybean meal particles, egg yolk and other substances, and then adds insect excrement tea, polyporus The harmless bacteria in the hair are fermented, filtered, separated, and the supernatant is mixed with guar gum, concentrated, sterilized, and the compound natural smooth hair conditioner can be obtained. The hair conditioner prepared by the invention avoids the use of cationic surfactants, does not make the hair greasy, and makes the hair soft and shiny; no dandruff occurs after long-term use of the hair conditioner prepared above.

The invention discloses a making method for green appetizing nutritive noodles. The making method for the green appetizing nutritive noodles is characterized by specifically comprising the following steps: (1) preparing nutrition powder; (2) making vegetable juice; (3) making healthcare powder; (4) making ingredients; and (5) making noodles. According to the making method for the green appetizing nutritive noodles, the obtain nutrition powder is uniform without impurities, so that the made noodles taste delicate and strong; the making method for the vegetable juice is simple; all the raw materials are matched reasonably, so that the mixed noodles have bright colors, are not greasy, and can supplement ingredients, such as vitamins, required by the human body; the addition of the healthcare powder strengthens the immunity of the human body; and fresh chicken meat is used for making the ingredients, so that the noodles have an aromatic flavor, the sharp taste of traditional Chinese medicines is covered, and the palatability of the noodles is good.

The invention discloses goose fat liver paste, which is prepared, by weight, 900-1200 parts of goose fat liver, 5-9 parts of powder, 5-9 parts of milk powder, 5-9 parts of salt, 4-8 parts of ginger, 4-8 parts of red fermented bean curd, 3-7 parts of daimyo oak leaf, 2-6 parts of quality rice wine, 1-3 parts of oyster sauce, 1-3 parts of fish sauce, 1-3 parts of sesame oil and 1-2 parts of pepper.By the adoption of the goose fat liver paste, the processing technology is improved, different raw materials are added, damage to nutrient components is small in a processing process, the nutrient components in the goose fat liver paste are better retained, the goose fat liver paste is non-greasy in taste and good in flavor, so that the goose fat liver paste accords with the pursuit of modern people on health foods; and meanwhile, compared with the traditional goose fat liver paste, the goose fat liver paste is longer in shelf life under the same condition, so that the dependence on food preservatives is reduced.

The invention relates to the field of food processing, in particular to puffed dried preserved fish and a making method thereof. The making method is characterized by comprising the following steps of(1) performing cleaning, (2) performing enzymolysis, (3) performing cooking, (4) performing extrusion, (5) performing puffing, (6) performing seasoning, (7) performing shaping, and (8) performing cooling and packaging, wherein in the step (5), puffing is performed under the condition of pressure being 0.8-0.9Mpa and temperature being 110-120 DEG C. According to the dried preserved fish disclosedby the invention, fish meat volume is obviously enlarged, the mouth feel is crisp, and the absorption of the puffed dried preserved fish by human bodies is facilitated.

The invention discloses frozenly-stored and transported microwave ready-to-eat stewed crucian carps with scallions and a preparation method thereof. The technological process of the stewed crucian carps with scallions comprises the steps of tidying and finishing fresh crucian carps and pig pork; preparing the pig pork into minced meat; enabling fish bellies and fish heads to be filled with the minced meat; frying the crucian carps filled with the minced meat with wide oil; stir-frying scallions with base oil; adding other auxiliary materials; cooking; stewing by slow fire until the soup is thickened; taking the stewed crucian carps out of a pan, and then cooling; quickly cooling; carrying out skin packaging; quick-freezing; storing in a freezing way. According to the preparation method, the made stewed crucian carps with scallions are quickly cooled in two steps, namely, the made stewed crucian carps with scallions are firstly cooled quickly in a rapid cooling machine and then are rapidly cooled after skin packaging, so that the fragrant and crisp flavor of the meat quality is kept in a shot time, and the meat is not soft and greasy. Furthermore, a living environment is not left for bacteria; compared with the shelf lives of products which are processed by the traditional high-temperature sterilization technology, the shelf lives of the frozenly-stored and transported microwave ready-to-eat stewed crucian carps with scallions are effectively prolonged.

A manufacturing process of a high temperature resistant portable chocolate energy bar relates to the technical field of food process, and specifically relates to the manufacturing process of the hightemperature resistant portable chocolate energy bar. The dissolved dark chocolate is mixed with walnut kernel, peanut kernel and vanilla pulp, and the viscosity and fineness of chocolate are improved;the above mixture is directly put into a mold of the energy bar, cooled in the refrigerator, and initially shaped, a layer of fruit pulp is applied to the surface of the chocolate energy bar after initial shaping, then a layer of dark chocolate syrup is smeared on the surface of the chocolate energy bar, and the chocolate energy bar is put into the refrigerator for secondary shaping; and after the secondary shaping is completed, the chocolate energy bar is taken out to demould, the demoulded chocolate energy bar is put on a sterilized tin foil, and the chocolate energy bar is wrapped with thetin foil to complete the finished product of chocolate energy bar. After adopting the above technical scheme, the manufacturing process of the invention has the beneficial effects that chocolate is combined with the energy bar without greasy taste, and the surface of the chocolate energy bar is provided with tin foil, which can withstand high temperature and is also convenient to carry.

The invention discloses a preparation method of a lemon duck. The lemon duck is prepared from the following raw materials: duck meat, sour wild rice stems, garlic cloves, fresh gingers, sour chilies,lemons, fermented bean curds, soy sauce dark soy sauce, rice wine, seasoning auxiliary materials and a secret recipe. The preparation method comprises the following steps: uniformly stirring ten bagsof thirteen spices and one jin of ground fine-powder clausena lansium, and preparing 2 qian for standby; firstly, plucking and cleaning ducks, and taking off oil and lymph on the ducks; chopping the duck meat into small pieces, weighing the duck meat, and putting the duck meat into a pot; adding pickled wild rice stems, pickled peppers, Shandong ginger, garlic cloves, fermented bean curds and ricewine, covering the prepared water with a pot cover, performing stir-frying with big fire until boiling water vapor comes out of the pot cover, putting dark soy sauce and a secret recipe, and performing stir-frying; when the duck meat is ready to produce oil, adding lemons and performing stir-fried again, and taking the duck meat out of the pot. The duck meat is obtained by directly stir-frying fresh freshly-killed live ducks, so that the duck meat is fresh, tender and tasty in taste, duck meat protein is prevented from being damaged, the nutritional value is higher, duck skin is not greasy, and the existing market economic value of lemon ducks is directly improved.