244results about How to "Reduce greasy feeling" patented technology

Pesticidal compositions containing a pesticidally acceptable carrier, at least one isopropyl-containing compound as a pesticidally active ingredient, and methods for using same, are disclosed.

The invention provides a preparation method for instant edible fungi. The seasoner comprises mushroom powder, wherein the composition of mushroom powder is as follows (mass ratio): tricholoma matsutake dry powder 9-11, butter mushroom dry powder 18-22, flower mushroom dry powder 9-11, sarcodon aspratus dry powder 9-11, toadstool dry powder 9-11, termitomyces albuminosus dry powder 9-11, boletus aereus dry powder 90-110, hericium erinaceus dry powder 9-11. The preparation method for instant edible fungi has features of simple technological process, low cost and the made-up instant product has good taste, no sense of oily and with deep natural fragrant of fungus.

A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes between 75% and 98% by weight of at least one triglyceride-based edible oil or fat, and between 2% and 25% by weight of non-esterified phytosterols. Typically, approximately 1.5% by weight of phytosterols remain soluble at room temperature, and between 0.5% and 23.5% by weight are converted to triglyceride-recrystallized phytosterols (TRPs). The fat-based composition which has been partially oxidized in the prepared food by exposure to air (and typically heat), contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking these non-esterified phytosterols.

A threaded joint for steel pipes comprising a pin 1 and a box 2 each having a contact surface comprising a threaded portion 3 or 4 and an unthreaded metal contact portion 8 is provided with improved anti-galling propertied by forming a lubricating coating on the contact surface of at least one of the pin and the box, the lubricating coating exhibiting a self-repairing function by liquid lubrication and having a decreased greasiness. The lubricating coating is (1) a coating which comprises a lower lubricant layer which is in liquid form in the temperature range of above 0° C. and below 40° C. and an upper lubricant layer which is in solid form at 40° C., or (2) a coating which is semi-solid or solid at 40° C. and is formed of a mixture comprising a lubricating oil which is in liquid form in the temperature range of above 0° C. and below 40° C. and a wax which is in solid form at 40° C., the mixture preferably having been heated so as to liquefy the wax and dissolve in each other the wax and lubricant oil.

The invention discloses a preparation method of spiced beef with good mouthfeel, which comprises the following steps: putting beef in flowing clear water for soaking until no watery blood separates out, and then draining the beef to obtain preprocessed beef; putting the preprocessed beef in an oven for drying, taking the beef out of the drying oven, jetting an injection into the beef, putting the beef in a rolling and rubbing machine for carrying out primary rolling and rubbing, then adding curing seasonings into the rolling and rubbing machine for carrying out secondary rolling and rubbing, taking the beef out of the rolling and rubbing machine, and carrying out low temperature standing to obtain the cured beef; putting blanched cow leg bones, fresh ginger, garlic cloves, fistular onion stalk and water in a boiling container for decocting, and carrying out filtering to obtain soup stock; adding cloves, tea leaves and the like into the soup stock, performing boiling, carrying out filtering, and then adding dark soy sauce, yeast extracts and the like, performing continuous boiling to obtain boiling liquid; and cutting the cured beef into cubes, blanching the beef cubes, then adding the blanched beef cubes into the boiling liquid for boiling to obtain spiced beef cubes, taking the spiced beef cubes out of the boiling liquid, putting the spiced beef cubes in ice water, after the boiling liquid is cooled to room temperature, putting the spiced beef cubes in the boiling liquid again, carrying out low temperature standing, and then putting the spiced beef cubes in the oven for baking to obtain the spiced beef with good mouthfeel.

The invention provides a method for processing ready-to-use edible fungi. The method comprises the steps of enzyme deactivating, precooking, dewatering, packaging and sterilizing, wherein the enzyme deactivating means processing fresh edible fungi for 5 to 20 minutes by using enzyme deactivating aqueous solution at the temperature of between 95 and 100 DEG C; and the precooking means processing the edible fungi for 8 to 15 minutes by using precooking aqueous solution at the temperature of between 95 and 100 DEG C. An edible fungus product processed by the method of the invention not only maintains the original nutritive materials of the edible fungi and the edible function and the appearance characteristics of plant dietary fibers but also endows the product with good color, smell and taste, and has the characteristics of low oil content, no oily mouthfeel, ready-to-use performance and the like; and the edible fungi which have strong seasonal characteristics, difficult fresh preservation, unique flavor, comprehensive nutrient and strong heath care functions can be processed into new modern and convenient edible fungus products with the unique flavor.

The invention relates to the technical field of leisure food, particularly discloses fried and puffed food and further discloses a preparation method of the fried and puffed food. The fried and puffed food is prepared from raw materials in parts by weight as follows: 6-8 parts of corn flour, 2-4 parts of wheat flour, 0.5-1 part of whole wheat flour, 0.5-1 part of whole oat powder, 0.9-1.3 parts of white sugar powder, 0.03-0.05 parts of edible salt, 0.1-0.3 parts of calcium carbonate and 0.9-1.1 parts of water. Through scientific and reasonable material selection and preparation, the fried and puffed food has the advantages as follows: the food is regular and uniform in shape, has the strong three-dimensional sense and tastes crisper than ordinary puffed products; natural cereals such as the corn flour, the wheat flour, the whole wheat flour, the whole oat powder and the like are used as the raw materials, and the food is comprehensive in nutrition and healthy; various flavors can be blended by adding different edible flavorings such as a milk flavoring during frying, and requirements of more consumers are met.

The invention discloses a preparation method of sauce-flavor spiced beef cubes. The preparation method includes the steps of: 1) cutting beef into cubes, soaking the beef cubes in water, and draining the beef cubes to prepare pre-treated beef cubes; 2) crushing and boiling raw ginger, adding cooking wine with uniform mixing to obtain a soaking liquid; 3) mixing Chinese prickly ash, pericarpium citri reticulatae and the like with salt to prepare a pickling material; 4) drying the pre-treated beef cubes in a baking oven, soaking the beef cubes in the soaking liquid, adding the pickling material, uniformly mixing the mixture, tumbling the beef cubes in a tumbling machine and allowing the beef cubes to stand at low temperature to obtain pickled beef cubes; 5) adding clove, tea and the like to soup stock, adding dark soy sauce, salt and the like and continuously boiling the materials to obtain a boiling solution; 6) blanching the pickled beef cubes in hot water, adding the beef cubes to the boiling solution to obtain spiced beef cubes; 7) placing the spiced beef cubes in ice water, and when the boiling solution is cooled to room temperature, and allowing the spiced beef cubes to stand in the boiling solution at low temperature, baking the beef cubes, and adding the beef cubes into a sauce with uniform stirring, and baking the beef cubes to prepare the sauce-flavor spiced beef cubes.

The invention discloses an anti-aging repair essence and a preparation method thereof. The anti-aging repair essence comprises the following components: water, 2-methyl-1,3-propanediol, a sodium polyglutamate humectant, a sodium of polyaspartic acid humectant, a sugar alcohol humectant, glycereth-26, bis-PEG-15 methyl ether dimethicone, a thickener, erythritol and acetyl chitin, coconut oil, argania spinosa kernel oil, pomegranate seed oil, mango seed fat, dioctyl carbonate, an emulsifier, a silicone oil emollient, butanediol, 4'-hydroxyacetophenone, 1,2-hexanediol, a bifida ferment lysate composition, a peptide composition and a trifluoroacetyl tripeptide-2 composition. The emulsifier comprises hydrogenated lecithin, C12 to C16 alcohol and palmitic acid. The essence disclosed by the invention has the effects of moisturizing the skin, maintaining moisture, moistening the skin, resisting aging, repairing the skin, resisting oxidation and slowing down the growth of wrinkles, and the whole system is high in stability and not easy to layer or precipitate.

The invention discloses a method for preparing edible salt added with froggrass. Healthcare salt comprises commercial salt as a main ingredient and froggrass as a healthcare ingredient. The method comprises the following steps: drying commercial salt, adding a certain amount of froggrass into the salt, uniformly stirring, adding a certain amount of dextrin and seasonings into the salt, adding a proper amount of an anti-caking agent into the salt according to different needs, and performing subsequent operations of adding iodine, packaging and the like. The method is simple; the produced functional healthcare salt can be used for effectively overcoming the disadvantage of high possibility of diseases such as hypertension and coronary heart diseases due to excessive intake of sodium in traditional salt and bringing a healthcare effect of the froggrass into play to the hilt while ensuring a seasoning effect; the salt prepared by using the method is suitable for being used by various people.

The invention belongs to the technical field of daily cosmetics, and discloses a moisturizing lotion with a slow-release efficacy and a preparation method of the moisturizing lotion. According to the moisturizing lotion disclosed by the invention, a traditional moisturizer glycerinum, butanediol, a deep moisturizer sodium hyaluronate, betaine, oat peptide and a tremella extract are combined through the formula design, and are simultaneously wrapped by substances silkpatch with a micro network structure; the deep moisturizer is continuously conveyed to a horny layer and a corium layer of skin through the slow-release process of the micro network structure, so as to deeply repair a skin barrier; meanwhile, the traditional moisturizer is also continuously released to an epidermal layer of the skin; and the skin is moisturized by lastingly absorbing external water molecules, thus an effective moisturizing effect is provided.

The invention discloses seasoning powder and a preparation method thereof. The seasoning powder is prepared from the following raw materials in parts by weight: 5-10 parts of green tea powder, 10-30 parts of chicken meat powder, 15-25 parts of monosodium glutamate, 10-25 parts of sweetening agent, 8-20 parts of salt, 0-5 parts of brewed soybean sauce powder, 3-7 parts of hydrolysis plant protein powder, 2-5 parts of yeast extract, 1-3 parts of spicy material, 0.5-1.5 parts of essence, 0.5-2 parts of silicon dioxide, 0.2-1 part of disodium 5'-ribonucleotide, 0.1-0.5 part of sour agent and 0-10 parts of maltodextrin. The preparation method comprises the following steps: uniformly mixing and crushing the raw materials so as to obtain the seasoning powder. As the seasoning powder is added with superfine green tea powder which is matched with the chicken meat powder and other condiments of the seasoning powder, the greasy feeling of the chicken meat powder is remarkably reduced; by adjusting the ratio of basic tastes such as sourness, sweetness and saltiness, the seasoning powder is pure in favor and sufficient in mellowness, and the favor and the color of the seasoning powder are improved to the maximum extent.

Embodiments of the present invention provide moisturizing and repairing face cream and a preparation method thereof, and relates to the field of skin care products. The moisturizing and repairing cream comprises the following raw materials in percentages by weight: water, glycerin, butylene glycol, an emulsifier, phytosphingosine, cholesterol, ceramide, sodium hyaluronate, a pH regulator, an oil emollient, an antioxidant, bio-saccharide gum-1, an undaria pinnatifida extract, etc. The preparation method of the moisturizing and repairing face cream comprises the following steps: forming a firstaqueous phase from butylene glycol, phytosphingosine, cholesterol, ceramide, glycerol and part of water; adding sodium hyaluronate and part of water into the first aqueous phase to form a second aqueous phase, and dissolving to obtain a mixed phase; and adding an emulsifier into the mixed phase to form a dispersed phase oil phase, adding an oil emollient to form an oil phase under a stirring condition after the dissolving, adding the left preparation raw materials after even mixing, and conducting even mixing. The moisturizing and repairing face cream has good effects on moisturizing and repairing skin, and is high in safety and also low in preparation energy consumption.

The invention discloses a preparation method for floral spiced beef. The preparation method comprises the following steps: putting beef into clear flowing water and soaking till no bloody water dissolves out, and then dewatering till the pretreated beef is acquired; putting the pretreated beef into an oven for drying, taking out the beef, injecting the injection into the beef, putting into a rolling kneading machine for rolling and kneading for the first time, and then adding curing materials into the rolling kneading machine for rolling and kneading for the second time, taking out and standing at low temperature, thereby acquiring the cured beef; cutting the cured beef into 5-8cm*5-8cm*5-8cm blocks, blanching, adding the blocks into boiling liquid and cooking, thereby acquiring the marinated beef blocks; taking out the marinated beef blocks and putting into ice water; cooling the boiling liquid to room temperature; putting the marinated beef blocks into the boiling liquid and standing at room temperature; putting into the oven and baking, thereby acquiring the floral spiced beef. According to the preparation method for the floral spiced beef provided by the invention, the acquired marinated beef has hard external meat and soft, elastic and smooth internal meat, the dietary fiber content in the marinated beef is increased and the floral spiced beef wins the favor of consumers.

The invention discloses a pearl skin-caring oil-controlling essence, which comprises the following components in percentage by weight: pearl powder 85-94 wt%, a mixture of starch aluminum octenylsuccinate, acrylic acid (ester) copolymer and magnesium carbonate 5-10 wt%, dipotassium glycyrrhizinate 0.1-5 wt%, and a methyl-methacrylate cross-linked polymer 0.1-5 wt%, wherein the weight ratio of starch aluminum octenylsuccinate, acrylic acid (ester) copolymer to magnesium carbonate is 2:1:1. The skin-caring oil-controlling essence disclosed by the invention can effectively treat and control sebum cutaneum on skin surface, and has a good and long-lasting oil control effect.

The invention discloses a beef ball with a pineapple and mung bean stuffing. The beef ball with a pineapple and mung bean stuffing is made from, by weight, 100-120 parts of beef, 3-4 parts of edible salt, 20-24 parts of pineapple, 5-6 parts of grape wine, 8-10 parts of mung bean flour, 30-40 parts of fat meat, 4-5 parts of ginger, 3-4 parts of mycose, 2-3 parts of soybean protein isolate, 10-12 parts of sweet potato starch, 2-3 parts of rosemary, 1-2 parts of cinnamon bark, 1-2 parts of Syzygium aromaticum, 8-10 parts of egg liquid and a proper amount of ice water. Beef is preserved to make the beef have flavor, and the pineapple and mung bean stuffing contained in the beef ball reduces oiliness of meat balls and makes the meat balls have fruit flavor, mycose added in the invention can delay starch ageing in the beef ball, enhance the water retention of the beef ball and maintain the elasticity and the flavor of the beef ball in the long-term refrigeration process, and rosemary, cinnamon bark and Syzygium aromaticum with excellent oxidation properties added in the invention effectively inhibit the microbe growth and fat oxidation in the refrigeration process of meat balls, and have no untoward influences on the color, the sense and the quality of the meat balls.

The invention relates to a microemulsion transdermal gel agent of butylphthalide or a derivative thereof, and a preparation method thereof, and belongs to the technical field of medicaments. The technical scheme is that: the microemulsion transdermal gel agent is prepared mainly from the following ingredients in part by weight: 1 to 5 parts of oil phase, 1 to 5 parts of emulsifying agent, 0.1 to 1 part of auxiliary emulsifying agent, 1.5 to 15 parts of purified water and 0.003 to 0.5 part of transdermal accelerator. Compared with a comparison example, the microemulsion transdermal gel agent of the butylphthalide or the derivative thereof almost does not influence the microemulsion appearance and granular size under the conditions of centrifugation and high temperature, and is a dynamic and thermodynamic stable system. An in vitro transdermal performance test proves that the microemulsion transdermal gel agent of the butylphthalide or the derivative thereof has good transdermal absorbability. In conclusion, the microemulsion transdermal gel agent of the butylphthalide or the derivative thereof has the simple preparation method, does not need the procedures of high-speed cutting or homogenizing and the like, has small product granular size, and contributes to industrialization.

The invention discloses a colorful vegetable-fruit cake and relates to the field of foods. The colorful vegetable-fruit cake comprises, by weight, 150-250g of tomatoes, 150-250g of blueberries, 150-250g of oranges, 150-250g of grapes, 150-250g of mung beans, 45-55g of powdered milk, 55-65ml of salad oil, 15-25g of honey, 75-85g of white granulated sugar, 65-75g of self-raising flour, 150-250g of cream and 3-8 eggs. According to the colorful vegetable-fruit cake, vegetables and fruits are mixed to form the cake, the greasy taste of the cake is reduced, the cake is brightly colorful and has multiple tastes, and meanwhile, the colorful vegetable-fruit cake helps to fill in the market gap.

The present invention relates to a novel natural composition comprising sclerotium gum, xanthan gum and pullulan and intended for preparing cosmetic and dermatologic compositions, to the uses thereof, and to the cosmetic and dermatologic compositions containing said novel natural composition.

The present invention provides a co-modified organopolysiloxane having a specified chemical structure in which a sugar alcohol-modified group and a silylalkyl group having a siloxane dendron structure, and optionally a long-chain hydrocarbon group are present. The co-modified organopolysiloxane is blended, as a surfactant, a powder treatment agent, a gelling agent or the like, or as a cosmetic raw material together with powder (s), oil agent (s) or the like, in a preparation for external use, and in particular, a cosmetic.

The embodiment of the invention discloses a method for preparing traditional Chinese medicinal hair-restoring and anti-alopecia shampoo, which comprises: adding traditional Chinese medicinal extract into the prepared shampoo, mixing and stirring uniformly to obtain the traditional Chinese medicinal hair-restoring and anti-alopecia shampoo. The prepared traditional Chinese medicinal extract is prepared by mixing the following traditional Chinese medicines in part by weight: 1 to 50 parts of dry ginger, 1 to 50 parts of pericarpium zanthoxyli, 1 to 50 parts of ligusticum wallichii, 1 to 50 parts of safflower, 1 to 50 parts of fructus viticis, 1 to 50 parts of divaricate saposhnikovia root, 1 to 50 parts of scutellaria baicalensis and 1 to 50 parts of Chinese angelica. The shampoo provided by the invention can solve and control alopecia symptoms from daily care, achieves the pharmaceutical effects after functional medicinal liquid seeps into head skin, can invigorate blood circulation of the head and keep the vitality of the hair follicles and therefore has the advantages of restoring hair and continuously reducing alopecia.

A hair sleeve for maintaining a collection of the free end portions of a user's hair in a substantially dry state. The hair sleeve has a flexible and substantially waterproof body that extends from an open end to a closed end. The body defines an interior cavity that is sized for receiving the collection of free end portions through an opening in the body. A closure assembly selectively constricts the opening against the rooted portions of the user's hair to seal the collection of tip portions within the interior cavity, leaving the user's scalp exposed for washing.

The invention discloses a multi-phase suspension system which is used in the field of foods and is formed by water, oil and solid powder, and a preparation method and application thereof. The multi-phase suspension system of the invention comprises the following components: 45 to 70 percent of edible oil, 1 to 10 percent of water, 10 to 40 percent of edible solid powder, 1 to 5 percent of surface active agent, 2 to 10 percent of stabilizer, 1 to 5 percent of suspending agent, 0.02 to 0.5 percent of antioxidant and 0 to 2 percent of acidity agent. The suspension system has uniformly distributed water, oil and solid powder, stable formed system, and difficultly separated water phase, oil phase and solid phase, thereby effectively preventing the hardening of a rubber sheet and avoiding the appearance of the phenomena of oil leakage and adhesion of soft capsules. Simultaneously, the suspension system has reduced greasy feel, and good taste, and is particularly suitable for the content of a chewable capsule. The multi-phase suspension system of the invention also can be added with flavor substances such as a sweetening agent, an essence and the like to adjust taste and flavor, and to satisfy market demand.

The invention discloses dual-layer water-free skin-care composition. The dual-layer water-free skin-care composition comprises an oil phase layer and a non-oil phase layer, wherein the oil phase layer at least contains one kind of oil-soluble liquid grease immiscible with water, and the non-oil phase layer at least contains one liquid alcohol or a derivative of the liquid alcohol. The composition can form the obvious dual-layer structure during placement and can form an emulsion through shaking during usage. The composition contains no preservative or water, has the good moisture effect and is oily but not greasy, the production technology is simple, and the energy consumption is low.

The invention discloses a light, thin and skin-fitting efficient sunscreen CC (color control) cream composition, comprising aluminum starch octenylsuccinate and caprylyl dimethicone ethoxy glucoside; the aluminum starch octenylsuccinate can absorb redundant sebum of skin, control shinning and enables the skin to be matted, and can also improve the greasy feeling in using efficient sunscreen cream; the caprylyl dimethicone ethoxy glucoside enables the cream to be soft, cool, and agreeably smooth, and enables the cream to be excellent in spreadability; the two components are added in a cosmetic product at a suitable ratio, and the cosmetic product is light, thin, skin-fitting, non-greasy, and easy to apply with rare accumulation of powder even when it contains much organic sunscreen and inorganic ultraviolet blocking agent.

Skin-protecting ointment compositions are disclosed that include a greasy material, a safe and minimally absorbed solid, and optionally, a phospholipid composition, and that exhibit reduced greasiness and tackiness relative to an otherwise identical composition lacking the safe and minimally absorbed solid and the optional phospholipid composition. Also disclosed are methods of making such skin-protecting ointment compositions. In one embodiment, the skin-protecting ointment composition comprises a safe and minimally absorbed solid, a lipid thickener, an ointment-like material, a volatile oil, and optionally a phospholipid composition. In another embodiment, the method of making the skin-protecting ointment composition comprises combining a greasy material and a safe and minimally absorbed solid, mixing the greasy material and the safe and minimally absorbed solid, optionally adding a phospholipid composition dissolved in a volatile oil, and cooling the combined composition to impede oxidation of the phospholipid composition.

The present invention relates to a novel natural composition comprising sclerotium gum, xanthan gum and pullulan and intended for preparing cosmetic and dermatologic compositions, to the uses thereof, and to the cosmetic and dermatologic compositions containing said novel natural composition.

The invention provides a water-soluble whitening composite formula. The water-soluble whitening composite formula comprises four whitening active ingredients including 4-(1-phenethyl)-1,3-dihydroxybenzene, white truffle extracts, mulberry root extracts and ferulic acid, water, polyethylene glycol (PG type), a moisturizing agent, a skin feeling adjusting agent and a preservative system. By means ofthe formula, the four whitening active ingredients, especially the whitening active ingredient 4-(1-phenethyl)-1,3-dihydroxybenzene which is difficultly dissolved into water, can be stably dissolvedin a water phase, so that the stable solubilizing complex whitening formula is obtained; moreover, the synergetic effects of the four whitening active ingredients can be given play to, and while the skin is whitened, the irritation of the whitening ingredients in the formula to the skin is reduced. Besides, the invention further relates to a preparation method and application of the whitening formula.

The invention provides a flos Abelmoschus manihot after-sun repair gel sleeping mask and a preparation method thereof, which relates to the technical field of skin care products, the sleep mask is prepared from the following raw materials in percentage by weight: 0.04 to 0.11 percent of flos Abelmoschus manihot total flavonoids; 0.01 to 0.03 percent of hippophae rhamnoides leave total flavonoids;0.01 to 0.03 percent of indocalamus leaf total flavonoids; 0.015 to 0.03 percent of cistanche polysaccharide; 0.05 to 0.1 percent of plant essential oil, 0.3 to 0.6 percent of carbomer 940, 0.1 to 0.2percent of sodium carboxymethyl cellulose, 0.6 to 1.3 percent of hydrogenated castor oil, 0.02 to 0.08 percent of hyaluronic acid, 0.3 to 0.6 percent of triethanolamine, 10 to 16 percent of a humectant, and 0.01 to 0.2 percent of a preservative, and the balance of deionized water. The flos Abelmoschus manihot total flavonoids, the hippophae rhamnoides leave total flavonoids, the indocalamus leaftotal flavonoids and the cistanche polysaccharide are synergistically matched, so that the prepared sleeping mask is stable in performance, has excellent film forming performance, can improve skin elasticity and smoothness, enables skin to be compact, has a good whitening effect, and can reduce wrinkles to a certain extent.

The invention discloses a solid-state makeup composition capable of generating water drop during use. The solid-state makeup composition comprises water-phase components. The water-phase components include humectants, salt and deionized water, the content of the water-phase components is higher than 55% relative to the total quantity of makeup, the content of lipophilic non-ionic surfactants is 0.3-0.8% relative to the total quantity of the makeup under the control, and the content of solid wax is 6-10% relative to the total quantity of the makeup. The solid-state makeup composition has the advantages that visual effects of the water drop can be realized during use, and the skin of a user feels fresh, cool and soft.