41results about How to "Reduce fragrance" patented technology

Fragranced cosmetic compositions having improved stability comprising a cosmetic active, especially an astringent antiperspirant salt dispersed in a water-immiscible carrier liquid that is gelled by a fragrance-sensitive fibre-forming gellant are obtained by selecting fragrances having a standard peak temperature depression (ΔT_BS) of not more than 2 K, measured by differential calorimetry, ΔT_BS being the difference attributable to the addition of the fragrance (blend) to a standard test composition. Especially suitable cosmetic compositions comprise an aqueous emulsion of an aluminium or aluminium/zirconium halohydrate salt optionally further complexed, dispersed in a water-immiscible carrier that is gelled by cellobiose octanonanoate.

The invention relates to a food processing method of a motor under-set-type food processing machine and the food processing machine, and belongs to the field of food processing. The food processing method at least comprises a heating stage, a first cooking stage and a wall-breaking and grinding stage, wherein in the heating stage, food in a stirring cup is heated to be boiling by virtue of a heating device; in the first cooking stage, the food in the stirring cup is cooked for a duration of t1 by virtue of the heating device until the food is completely cooked, and during cooking, a grinding cutter is driven to do intermittent rotation at a first rotating speed by virtue of a motor; and in the wall-breaking and grinding stage, the grinding cutter is driven to rotate at a second rotating speed by virtue of the motor so as to grind the cooked food in the stirring cup, and the second rotating speed, which ranges from 20000r/min to 40000r/min, is greater than the first rotating speed, wherein the power of the heating device in the first cooking stage is less than that in the heating stage. The food processing machine using the food processing method provided by the invention can uniformly heat the food, and the phenomenon of over-burnt bottom and spillover cannot occur easily.

The invention discloses a breeding method for black and white sweet glutinous hybrid maize. The breeding method for black and white sweet glutinous hybrid maize comprises the steps of selecting ultra-sweet maize, glutinous maize, a common high yield multi-resistance maize-inbred line and the like from different regions to be equivalently mixed, openly pollinating the maize, establishing a basic group A, selecting black glutinous maize germplasm from different regions to be equivalently mixed, openly pollinating the maize, and establishing a basic group B; then carrying out recurrent selection to the properties of seeds of the maize to respectively form a white sweet glutinous maize recurrent selection group A and a black sweet glutinous maize recurrent selection group B, obtaining a serious inbred line through multi-generation inbreeding, and screening a white sweet glutinous maize inbred line 4587 and a black sweet glutinous maize inbred line 3303 through combination ability measurement and cross combination quality identification to obtain 4587 X black 3303 hybrid. The breeding method can ensure both the glutinous and sweet genes of a parent inbred line and the hybrid of the parent inbred line, and also ensure the appearance quality, the favorable edible quality, the stability and the consistency of the hybrid. Moreover, the seeds of the maize are black and white.

The invention discloses an improved freshness retaining squeezing method. The improved freshness retaining squeezing method comprises raw material screening, embryonic squeezing, cooking, squeezing, filtering and postprocessing, and specifically comprises the following steps that firstly, raw material screening is conducted; secondly, embryonic squeezing is conducted, wherein oilseeds are husked, broken, softened and squeezed into embryonic sheets; thirdly, cooking is conducted, wherein the embryonic sheets are steamed and then baked; fourthly, squeezing is conducted, wherein the embryonic sheets are added into an oil press, crude oil is squeezed out, crude oil precipitates, and impurities are removed; fifthly, filtering is conducted, wherein fine filtering, low-temperature anhydrous dephosphorizing and centrifugal treating are carried out, and oil liquid on the upper layer is taken; sixthly, postprocessing is conducted, wherein aflatoxin is removed, nitrogen charging freshness retaining is conducted, and constant-temperature storing is conducted. According to the improved freshness retaining squeezing method, a pure kernel physical squeezing oil making method is adopted, nutrition in the oil material can be completely retained in finished grease, no chemical solvent is adopted in the whole production process, the problem that oil is polluted chemically is avoided, and the natural green, nutrition, health, aromatic flavor of the finished oil are ensured; nitrogen charging freshness retaining is adopted, storage and transportation are facilitated, and oxidation is prevented.

The invention mainly relates to the technical field of food, and discloses hangover-alleviating liver-protecting tea. The tea is made from the following raw materials: Chinese wolfberry fruits, cassia seeds, stigma maydis, chili leaves, tribute chrysanthemum, cattail pollen, garden burnet roots, agastache rugosa, lactic acid bacteria, Angel saccharomyces cerevisiae, hericium erinaceus polysaccharide and tremella polysaccharide. The tea is strong in flavor, tastes slightly bitter at first and then is slightly sweet in after taste. The tea can improve resistibility, promotes metabolism, speeds up decomposition and excretion of alcohol, makes the hangover-alleviating time of a drinker shortened by 1/3, protects the liver and stomach and resists and prevents cancer. The tea is fermented by lactic acid bacteria, tastes slightly sour, is reduced in raw astringency and improved in fragrance and nutrition, is easy to be absorbed, and speeds up hangover alleviation. Through fermentation by Angel saccharomyces cerevisiae, the effective components are further promoted to be extracted, small molecule nutrition is produced, and the soaking time during drinking is shortened. The type and function of tea in the market become abundant, and the economic income is increased by 13.6%. The tea is convenient to drink, and the soaking time of the tea is shortened by 1/2 when compared with that of common tea.

The invention discloses a production method of soy sauce flavor type wine. The production method comprises the steps of preparing grains, soaking the grains, steaming the grains, accumulating and fermenting, feeding into a tank for fermenting, and distilling to get the wine. After a yeast is added into middle-layer fermented grains obtained after distilling to get the wine for the second time andthe third time, accumulating and fermenting as well as feeding into the tank for fermenting are cyclically carried out for two times, the next round of distilling is carried out, and a scorch aroma taste of the soy sauce flavor type wine is improved, so that the overall quality of the wine is improved. Before the sauce wine is fermented in a fermentation pit for the seventh time, an enhanced yeastis added in an accumulating process and then enters the fermentation pit so as to be fermented, and compared with traditional sauce wine, the liquor yield of the seven-time wine is improved, and thescorch aroma taste is better, so that the overall scorch aroma quality of the wine is improved.

The invention relates to the field of Baijiu production and in particular discloses a Baijiu fermentation method. A fermentation device is used for fermenting; the fermentation device comprises a rack, a fermentation barrel, a stirring mechanism and a filtering mechanism, wherein the stirring mechanism comprises a motor, a stirring shaft and a stirring part; a feeding opening is formed in the fermentation barrel; a hydraulic jack is fixed on the rack; the fermentation barrel is fixed on a push rod of the hydraulic jack; a containing cavity is formed in the bottom of the fermentation barrel; the upper end of the stirring shaft penetrates through the top of the fermentation barrel; a liquid outlet is formed in the lower part of the fermentation barrel; a draught fan is fixed on an outer wallof the fermentation barrel; the draught fan is communicated with the upper part of the fermentation barrel and a circulating pipe is fixed at an air outlet end; the circulating pipe can be communicated with the liquid outlet; a cooling pipe sleeves the periphery of the circulating pipe; the filtering mechanism comprises a filtering screen; a sliding groove is formed in the stirring shaft; slidingblocks are fixed at the inner periphery of the filtering screen. The Baijiu fermentation method comprises the following steps: (1) selecting materials; (2) steaming the materials and spreading for cooling; (3) adding distiller's yeast; (4) fermenting; (5) discharging wine. According to the Baijiu fermentation method disclosed by the invention, a condition that the aroma of Baijiu is reduced can be prevented.

The invention discloses a black garlic sauce and a preparation method thereof. The black garlic sauce is prepared by adding 25 times of water to mashed garlic paste, fermenting and concentrating to obtain a concentrated juice of black garlic, and blending with the existing soy sauce, wherein the blending ratio of the concentrated juice of black garlic to the soy sauce is 1: 20. According to the invention, the preparation process is simple and practicable, the production cycle is short, the energy consumption is low, the efficiency is high, and the mass production can be implemented to meet the health food needs of people. With adoption of the preparation method, the prepared black garlic sauce is clear and transparent, and free of turbid and suspended matters, can meet the national quality standard in sensory index, physical and chemical indexes, and hygienic index, and is superior to the national standard indexes in the indexes of amino acids and reducing sugars.

The invention provides a making method of flavored stewed duck in soy sauce and belongs to the field of processing of meat products.The making method comprises the following steps: (1), preparing materials, (2), pickling, (3), tumbling, (4), soaking, (5), cooking, and (6), air drying; wherein the preparation of materials includes: material preparation, marinade preparation, and pickling juice preparation.Burdening of the marinade and pickling juice is simplified and ratio of the ingredients is optimized so that salt level is moderate, the process is simple and applicable and meat is delicate and tasty.

The invention discloses a preparation method for flavor blend oil. The preparation method comprises the following steps: peeling walnut kernels, drying peanut kernels, walnut kernels and sesame separately and adding the peanut kernels to a peeling machine to remove peanut skin; mixing the processed raw peanut kernels, walnut kernels and sesame evenly to get a mixture, crushing the mixture, performing sieving, and performing homogenization by water; making the mixture into a cake, then putting the cake into a hydraulic oil press for pressing to get crude oil and cake residues, crushing the cakeresidues, stir-frying the crushed cake residues in an airtight container to get stir-fried cake residues, adding the stir-fried cake residues to the crude oil, and performing stirring and cooling toget mixed oil; and performing two times of filtering on the mixed oil by using a hydraulic plate frame filter, so as to obtain the flavor blend oil. The preparation method of the flavor blend oil is simple, and the prepared flavor blend oil has high nutrition, unique flavor and high oil quality.

The invention provides a condiment and a preparation method thereof, and relates to the technical field of food processing. The condiment mainly comprises the following components in parts by weight:30-50 parts of mixed edible oil, 5-15 parts of beef, 4-10 parts of flavoring sauce, 4.5-11 parts of a seasoning, 2-5 parts of pepper, 1-2 parts of fresh ginger, 0.1-0.2 part of carrots, 0.5-1 part ofscallion, 1-1.5 parts of onion, 1-1.5 parts of first spice and 3-3.85 parts of second spice. The condiment takes the mixed edible oil and the beef as main materials and the flavoring sauce, the seasoning, the pepper, the fresh ginger, the carrots, the scallion, the onion, the first spice and the second spice as auxiliary materials, the flavor of the condiment can be improved, the color, aroma andflavor are complete, and the eating experience and appetite of a user can be improved. The preparation method is simple in process and facilitates preparation by the user.

The invention discloses lycium ruthenicum sauce. The lycium ruthenicum sauce is produced by the method comprising the following steps: fermenting lycium ruthenicum juice to obtain fermented lycium ruthenicum juice; concentrating to obtain lycium ruthenicum concentrate; and mixing with the existing sauce in ratio of 1: 20. The production method is simple, easy to carry out, short in production period, low in energy consumption and high in efficiency; the prepared sauce has no additives like hydrolyzed vegetable protein seasoning liquid, monosodium glutamate and spice, remains the taste of lyceum, is fresh, delicious and pure, and nutrient-rich, and is a beneficial and healthy seasoning.

The invention belongs to the technical field of sausage preparation, in particular to a preparation method of sausage with a mango flavor. The method comprises the following steps: (1) preparation ofraw diced mangos; (2) preparation of raw meat; (3) mixing-kneading after batching: weighing the following raw materials according to a proportion: 70-90 parts of pork lean meat, 10-30 parts of pork shop fat meat, 1.50-1.60 parts of edible salt, 4.0-4.4 parts of white sugar, 5.2-5.6 parts of the diced mangos, 0.30-0.34 part of white wine, 0.03-0.04 part of nisin, 0.012-0.013 part of spices, 0.3-0.34 part of carrageenan, and 0.036-0.04 part of D-sodium isoascorbiate, and then batching the raw materials; (4) sausage filling; (5) drying; and the like. According to the sausage prepared by the method, the unique nutrient content of mangos is enriched by 3-6%; no B(a)P exists; the taste is unique; and the sausage is nutritious.

The invention discloses a preparation method for green tea with delicate fragrance. The method comprises the following steps: picking fresh leaves at 1000 meters above sea level; tedding the fresh leaves with the laying thickness being 2 to 4 cm, and finishing the green tedding when water loss is 8% to 12%; 3) killing green of the tea leaves at steam temperature of 260 DEG C to 280 DEG C; entwisting and kneading the tea leaves: cooling the tea leaves to be 23 to 28 DEG C, and entwisting and kneading with 0.2 to 0.5MPa strength for 8 to 10 minutes; tidying tea strips at the temperature of 75 to 85 DEG C, and repeating the process twice; baking the tea leaves baking at the temperature of 85 to 90 DEG C for 25 to 30 minutes; cooling to 23 to 27 DEG C and placing for 25 to 30 minutes; baking again at the temperature of 98 to 105 DE C for 20 to 23 minutes; enhancing tea fragrance: raising the temperature to be 115 to 118 DEG C, and enhancing the fragrance of the baked tea leaves for 2 to 3 hours. The preparation method for the green tea with delicate fragrance has the advantages of jade green tea leaves, intact leaf shape and orchid fragrance.

The invention discloses a method for improving rice quality by using a water cooling process, and belongs to the field of food processing. The method for improving the rice quality by using the water cooling process comprises the steps of impurity removal, rice hulling, conveying, cooling, rice milling, color sorting, polishing and packaging, and rice is obtained In the rice milling step, brown rice cooled to 25 DEG C or below is conveyed to a first rice milling machine to be milled, and the temperature rise does not exceed 5 DEG C in the whole rice milling process; cooling is carried out continuously through a water cooling process after the first rice milling, so that the temperature of the brown rice after the first rice milling is reduced by 3-5 DEG C when the brown rice enters a second rice milling machine; in the same way, rice milling is carried. According to the method for improving the rice quality by using the water cooling process, the flavor change and the broken rice production rate in the rice processing process are reduced to the maximum extent, and the rice grain temperature rise in the processing process is effectively controlled. Compared with an existing air spraying and cold air introducing cooling method, the cooling effect is greatly improved, the specific original quality of rice is more effectively improved, fragrance loss and moisture loss are reduced, the broken rice rate is reduced, and the shelf life of finished products is prolonged.

The invention aims at providing a container for refill that enables transfer of the contents with one action and successfully secure the self-supporting property of the container for allowing the safe transfer. The opening portion (2A) of body (2) of a cup-shaped container is provided internally with a hopper (3) tapering toward the opening portion (2A). Ribs (12) are integrally provided between the outside of the hopper (3) and the inside of a ring (3A) and arranged circumferentially at predetermined intervals. Height H from the top surface of the rib (12) to the opening (3C) of hopper (3) is approximately a quarter or more of diameter of the opening (3C) of hopper (3). A lid (4) tearable by pressing is attached to the opening portion (2A) so as to enable the instant coffee P to be directly supplied through the mouth (13A) of a refillable container (13) while being gathered to a central portion by the hopper (3) by inverting the container body (2) and pressing the lid (4) against themouth (13A) of container (13) to tear the lid (4).