686results about How to "Remove fishy smell" patented technology

The present invention discloses a scented straw cat litter made by wheat straws and a method thereof. The scented cat litter is manufactured by weight percentage by the following materials of 40-60 parts of wheat straws with a smashing mesh number being 40-70, 40-60 parts of wheat shorts, 1-3 parts of Sesbania gelatine powder, 0.5-2 parts of salt, 0.1-0.5 parts of a bio-enzyme preparation, and 10-25 parts of water. The method comprises mixing the bio-enzyme preparation, the salt and the water with stirring; mixing and stirring the wheat straw powder, the wheat shorts and the Sesbania gelatine powder to be uniform; comprehensively mixing the above raw materials with stirring; sending the mixed materials by a feed screw to a roller couple extrusion pelleting machine for roll extrusion to form pellets; transmitting the formed material pellets to a crushing and screening all-in-one machine for screening; and drying, cooling and packaging the screened pellets at normal temperature. The cat litter provided by the present invention has a strong water absorption capability and deodorization capability, can be flushed into the sewer without causing blockage, is convenient to clean, can be used as a fertilizer for grass and flowers, and is saving in using amount, high in cost performance, small in dust in a production process, and low in production cost. Products of different shapes can be produced by replacing pressing rollers of different patterns, thereby achieving multiple uses in one machine.

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 relates to a new process for preparing animal protolysate containing high calcium with complex enzyme hydrolysized chicken bone mud, which is characterized in that it comprises the following steps: disintegrating chicken bone ultramicroly to make bone mud, formulating bone mud suspending solution, heating under 80-100 Deg .C for 20-30 minutes, cooling to temperature proper for enzyme reaction, regulating pH value, adding complex enzyme for reacting for a certain time, then heating to 85-90 Deg. C and keeping for 10-20 minutes for sterilization, and getting product which is concentration of sepia, semitransparent or stramineous powder. The invention resolves problems of odour of raw material and bitter caused by enzymolysis, the product most of which is short peptide and free amino acid can be adsorbed easily by human body which increase comprehensive utilization ratio of product, and the product possess certain action for inhibiting angiotonin zymose.

The invention discloses a process for producing powdered milk comprising a multiple resistance nutrition immune optimization system (MRN immune optimization system), which comprises the following steps: carrying out pretreatment on raw material milk and preparing a mixture of docosahexaenoic acid and arachidonic acid; preparing a mixture of an immune protein G and lactoferrin; and adding the mixed materials according to a certain proportion and respectively carrying out homogenizing, sterilization, concentration, spray drying, fluidized bed drying, cooling and packing inspection on the obtained product. The powdered milk produced by the method of the invention mainly comprises the following ingredients: the immune protein (IgG), the lactoferrin (LF), fructooligosaccharide (FOS), oligomate (GOS) and five nucleotides. The invention improves the conventional production process. The fructooligosaccharide (FOS) and the oligomate (GOS) improve intestinal flora. The five nucleotides can keep the immune system of the human body. The mixed material is prepared from the immune protein G and the lactoferrin in an amplified ratio so as to not only guarantee the bioactivity of the immune protein G and the lactoferrin, but also guarantee the quality of the product.

The invention discloses a beef enzyme tenderization treatment method and a cooked food processing technology of stewed beef. The beef enzyme tenderization treatment method comprises the following steps: trimming, cleaning and cutting the raw material meat; pickling; carrying out enzyme tenderization, cooking with boiling water; frying spicy and hot oil; coloring the meat block to generate fragrance; cooking with fragrant material liquid; bagging after cooling; vacuumizing and heat-sealing; sterilizing at high pressure. The stewed beef processed by adopting the processing technology has the advantages that the taste of the beef is greatly improved, and the stewed beef product is complete in color, fragrance and taste, and good in taste and flavor, the cooking time is greatly shortened, and energy consumption can be greatly saved in production.

The invention discloses a method for processing fish pickled with grains, which comprises following steps: cleaning fresh fish pickled with grains, eliminating fish organs, cutting into blocks, salting fish blocks, drying, fermenting, vacuum packing and disinfecting. The fermentation comprises following steps: loading rice into container, adding Chinese yeast into rice with its weight being 1-2% of that of rice, stirring evenly, putting dried fish block with its weight being 60-100% of that of rice into container and embedding them in rice, sealing container, fermenting for 45-55 hours at 26-30 Deg. C, anaerobic fermenting for 45-55 hours at 26-30 Deg. C, and getting fish pickled with grains. The fish block and rice are used as nitrogen and carbon source for fermentation, the fish block absorbs the vinous flavor and the substance in fish is volatilized out after fermentation and anaerobic fermentation process, and the fish smell is removed off at the same time.

The invention discloses a Chinese herbal medicine feed additive capable of promoting the growth of livestock and improving the meat flavor of livestock. The Chinese herbal medicine feed additive consists of the following components as per part by weight: 4 to 6 parts of astragalus, 15 to 25 parts of fructus anisi stellati, 4 to 6 parts of dried ginger, 20 to 25 parts of orange peel, 15 to 25 parts of codonopsis pilosula and 25 to 35 parts of liquorice. The Chinese herbal medicines are mixed to serve as the additive of poultry feed, and the feeding test proves that an unexpected effect is achieved. The Chinese herbal medicine feed additive capable of promoting the growth of livestock and improving the meat flavor of livestock can obviously improve the stress resistance of livestock, reduce the common diseases, promote quick and healthy growth of livestock, improve the meat quality of livestock, reduce acidity of the livestock meat, increase marble patterns, enhance tenderness, effectively remove peculiar smell such as fishy smell, goaty odor from the meat, increase taste such as delicious taste, fragrance and obviously improve taste, wherein the meat can be cooked with clean water without condiments such as ginger, garlic and the flavor of the livestock is comparable to that of domestic livestock.

The invention discloses a compound seasoning oil and a preparation method thereof, and belongs to the technical field of seasoning production. In view of the current problems including single flavor of commercially available seasoning, requirement of ''quick-frying'' or seasoning in a dish cooking process, and unfavorable effects of deodorization, dissolving grease, and freshening, the present invention provides the compound seasoning oil which comprises a variety of edible oil, integrates multiple oil flavors, meanwhile is assisted with an improved spice formula, not only overcomes the fishy smell of animal oil in the compound edible oil, increases the flavor of the seasoning oil, but also has remarkable effects of deodorization, dissolving grease and freshening in the dish cooking process, thus there is no need to add other spices to flavor or ''quick-fry''.

The invention relates to the field of food industry and discloses oviductus ranae and a processing method thereof as well as an oviductus ranae beverage. The processing method provided by the invention comprises the following steps of: preprocessing dry oviductus ranae, and then soaking in boiled water till temperature is less than or equal to 70 DEG C; adding alcohol and ginger, both of which account for 4-6% of the dry oviductus ranae by weight, and stirring for 4-5hours; keeping the temperature at 50-70 DEG C while stirring; after stirring, removing the ginger and impurities; and crushing and sterilizing, thereby obtaining suspension, namely, oviductus ranae. According to the processing method provided by the invention, the traditional high-temperature stewing processing method is changed, and the boiled water is utilized to soak and the alcohol and ginger are added at a suitable temperature, so that the loss of active matters of the oviductus ranae is reduced, the taste is improved, the fishy smell is removed and the effect of the oviductus ranae is increased.

The invention discloses a decolorizing and deodorizing method of collagen peptide of abyssal fishes. According to the technical process, the method comprises the following steps of: adjusting the pH of collagen peptide solution prepared from skins or bones of the abyssal fishes into weak acidity, then deaminizing the collagen peptide solution through urease, decolorizing and deodorizing the collagen peptide solution through activated carbon and resin, further deodorizing the collagen peptide solution through alcohol, and finally carrying out spray drying on the collagen peptide solution to obtain the colorless and odorless collagen peptide. The decolorizing and deodorizing method is simple in technology, has mild processing procedures, and does not damage the biological activity of the collagen peptide; and the collagen peptide prepared by the method is white and odorless, and can be widely applied to the industries of health food, biomedicines, cosmetics, etc.

The invention provides a dried mutton flavoring and its preparing process, which comprises mutton25kg, soy sauce 0.02kg, vegetable oil 2kg, pepper 0.5kg, table salt 0.4kg, aniseed 0.01kg, cooking wine 0.03kg, Chinese prickly ash 0.01kg, ginger 0.5kg, cassia bark 0.01kg, tsaoko cardamon 0.01kg, green onion 0.2kg, onion 0.1kg, and gourmet powder 0.05kg.

The invention discloses a laying hen feed. The laying hen feed comprises the following ingredients in part by weight: 57 to 64 parts of corn, 23 to 26 parts of bean pulp, 4 to 6 parts of wild pepper seeds, 4 to 9 parts of rock flour and 2 to 3 parts of rovimix. The wild pepper seeds are added into the feed, so that unsaturated fatty acid content of the feed is increased, nutrients of eggs are guaranteed, raw smell of the eggs is removed, and mouthfeel is improved.

The invention discloses a processing method of a wormwood, green tea and jujube sausage. The processing method specifically comprises the following steps of: slicing cattle ectoloph meat and pig hind leg lean meat into slices with the thickness of 3cm; slicing fat pig meat into meat dices of 2*2*2cm for future use; pouring a pickling solution into the slices of the cattle ectoloph meat and the pig hind leg lean meat to carry out low-temperature pickling; immersing fresh wormwoods into a color protection solution and blanching in hot water; washing and cooling by utilizing running water; chopping for future use; grinding fresh green tea into powder and adding the powder into drinking water to extract; freezing and centrifuging for 20 minutes; taking liquid supernatant to obtain a green tea extract for future use; chopping and crushing the pickled meat slices, sequentially adding the fat meat dices, a chopping auxiliary agent, the green tea extract and wormwood stems, and totally chopping for 7-10 minutes; and finally casting, filling, punching, baking, smoking, steaming and sterilizing to obtain a finished product. The wormwood, green tea and jujube sausage disclosed by the invention has the advantages that high protein, wormwood essential oil and tea polyphenol are enriched; the wormwood, green tea and jujube sausage has the strong fragrance of the wormwoods, and special fresh mouth feel and striking and refreshing effects of the green tea.

The invention discloses a method for preparing preserved bean curd with fishbone. The preserved bean curd with fishbone is prepared from the following raw materials in part by weight: 70 to 80 parts of fishbone paste and 20 to 30 parts of isolated soy protein. The method comprises the following steps of: making the fishbone paste; adding the isolated soy protein into the fishbone paste, and uniformly mixing; pressing into a bean curd blank, and cutting into small blocks; inoculating mucoraceae; and rubbing off hair, bottling, filling soup, and sealing for fermentation, and the like to obtain the preserved bean curd with fishbone. Calcium, phosphorus and other mineral elements easily absorbed by a human body in the fishbone are added into the preserved bean curd, so the preserved bean curdwith fishbone is beneficial to human health, the comprehensive utilization rate of leftovers of fishes is improved, and the produced preserved bean curd does not have any fish odor, and is delicious,and the production process is simple.

The invention discloses a method for fabricating canned fish from tilapia wastes. The method comprises the following steps: collecting raw materials; cleaning raw materials; pickling; frying; seasoning and softening; bagging and vacuum sealing; and sterilizing and packaging. By adopting the method disclosed by the invention, a traditional treatment mode of the tilapia wastes is broken through; the fish chin part is effectively separated from the tilapia wastes; the canned fish with a unique flavor is prepared by a series of treatment. Thus, the utilization rate of the overall fish is improved by 8%, the industrialized tilapia products are enriched, and a precedent is made for efficient utilization of the tilapia mossambica.

The invention discloses a daily feed for laying hens producing eggs enriched with omega-3 polyunsaturated fatty acid. The daily feed for the laying hens producing eggs enriched with omega-3 polyunsaturated fatty acid is mainly prepared from the following raw materials in parts by weight: 10-20 parts of barley, 5-10 parts of fermented soybean meal, 2-4 parts of beer yeast, 5-10 parts of puffed soybeans, 2-5 parts of puffed linseeds, 3-6 parts of oat bran, 3-6 parts of alfalfa, 2-5 parts of ultrafine wall-broken grape seeds, 2-8 parts of seaweed powder, 0.5 part of a compound premix, 0.003-0.005 part of selenium yeast, 0.05-0.1 part of a compound enzyme preparation, 0.03-0.08 part of betaine, 0.05-0.1 part of probiotics, 0.3 part of Boshan X-1, 0.01-0.03 part of phytase, 0.03-0.1 part of lipase, vitamins, amino acids, and so on. Being used for breeding laying hens, the daily feed is capable of improving immunity and disease resistance of the laying hens, as well as increasing content of omega-3 polyunsaturated fatty acid, especially content of DHA, in the eggs.

The invention relates to a preparation method of seafood-flavored soy sauce rich in unsaturated fatty acid, comprising the following steps of: (1) respectively immersing soy bean and fried wheat, steaming the materials, airing the materials, inoculating mould to prepare soy Daqu; (2) washing fresh seafood leftovers such as shrimp head, dried small shrimps, fish head and the like, adding the leftovers into crude salt dissolved water required for soy sauce fermentation, and mixing the mixture with soy Daqu for fermentation; and (3) spraying or squeezing after fermentation, blending crude oil, and sterilizing to obtain the finished product seafood-flavored soy sauce rich in unsaturated fatty acid. According to the invention, a mould secreted enzyme system and an endogenous enzyme system in seafood are utilized to decompose protein of the seafood leftovers, and nutrients such as unsaturated fatty acid are extracted. By the adoption of the preparation method, delicate flavor of the soy sauce is increased, fishy smell of the seafood is removed, contents of amino-N and unsaturated fatty acid in the soy sauce are further raised, and simultaneously the recovering problem of the seafood product leftovers can also be solved.

The invention disclosed the method for preparation of wine using houttuynia cordata as raw material, comprising the following steps: 1) washing and squeeze the houttuynia cordata and disinfecting the houttuynia cordata juice; 2) adding the materials containing starch and sugar to the houttuynia cordata juice and agitating it ; the proportion by weight of houttuynia cordata juice and the materials containing starch and sugar ranging form 10:2 to 30; 3) making the mixture ferment for 35-45 days in the temperature between 25 deg.C and 30 deg.C; 4) filtering the fermentate and obtaining the houttuynia cordata wine. The houttuynia cordata wine not only tastes good, but also is good for health, hair, sleeping, and enhancing immunity, so it is a good medicated wine for long-term administration.

The invention discloses deer blood wine and a preparation method of the deer blood wine and belongs to the technical field of nutritional Baijiu. Fresh deer blood and deer whips are used as main raw materials and are scientifically compounded with lycium ruthenicum, fructus lycii, mulberry fruit, fructus jujubae, longan, liquorice root and the like; a whole process adopts low-temperature processing technologies of freeze-drying, carrying out biological enzymolysis by a complex enzyme, degassing and deodorizing in vacuum, freezing, carrying out low-temperature fermentation by functional saccharomyces cerevisiae, carrying out ultrasonic processing, carrying out high-voltage pulse electric field processing and the like; the utilization rate of effective components of deer products is effectively improved, and the loss of nutrients and health-care substances is reduced; the original color and luster, flavor and the content of bioactive components and nutrient substances of the deer products are kept to the greatest extent. Finally, the deer blood wine which has no odor, high stability, coordinated taste, mellowness, softness, long aftertaste, moderate flavor, high bioactive components and nutrient value and good health-care effect and is clarified and transparent is prepared.