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55results about How to "Smooth and soft texture" patented technology

Production method of health-care fructus corni fermented bean curd

The invention discloses a production method of a health-care fructus corni fermented bean curd. The health-care fructus corni fermented bean curd is produced by taking fructus corni fruits with a health-care effect as raw materials; and carrying out procedures of preparing fructus corni syrup, mixing the syrup, making a blank, inoculating, cultivating, pickling, canning, checking and the like. According to the health-care fructus corni fermented bean curd disclosed by the invention, health-care components of fructus corni are blended into a fermented bean curd so that a finished product has the effects of strengthening yin and enriching essence, and tonifying the liver and the kidney, is enriched with various amino acids, unsaturated fatty acids, vitamins and mineral substances, which are necessary to a human body. The finished health-care fructus corni fermented bean curd is smooth and soft in texture, delicious in taste and abundant in nutrition; the health-care fructus corni fermented bean curd can enhance the appetite and help digestion, and is suitable for being eaten together with rice or bread by people; the invention provides a new product for markets and also provides a novel way for overcoming poverty and achieving prosperity by planting the fructus corni by farmers in mountain areas.
Owner:NANLING WANGKE INTPROP MANAGEMENT CO LTD

Formula of food plant-containing repairing cream and preparation method thereof

The invention discloses a formula of food plant-containing repairing cream and a preparation method thereof, and relates to the field of repairing cream. The food plant-containing repairing cream is prepared from the following components in parts by weight: 0.1 to 7 parts of a group A, 4 to 6 parts of a group B, 0.5 to 1 part of a group C, 0.1 to 1 part of a group D, 0.1 part of essence, 0.1 to 1 part of a gentian extract and 1 part of a toner. The invention also discloses the preparation method for the food plant-containing repairing cream. The preparation method comprises the following steps: S1, mixing and heating the group A for later use; S2, mixing and heating the group B, pumping the group B into the group A, stirring, homogenizing and preserving the temperature for 20 minutes, and cooling; S3, cooling to 45 to 55 DEG C, adding the group C and the gentian extract, and stirring uniformly; S4, cooling to 35 to 45 DEG C, adding the group D, the essence and the toner, and stirring uniformly; S5, discharging after the appearance detection is qualified. The formula and the preparation method disclosed by the invention are scientific and reasonable; the repairing cream has good effects on whitening and moisturizing skin, and can keep oil secretion balanced while hydrate the skin, repair skin sebum, and nourish the skin.
Owner:广州市柏菲化妆品有限公司

Processing method of multi-strain composite fermented egg product

The invention discloses a processing method of a multi-strain composite fermented egg product. The processing method comprises the following specific steps: adding lactic acid bacteria and saccharomycetes into whole egg liquid, and carrying out fermentation for 2-4 hours at the temperature of 30-34 DEG C to obtain fermented egg liquid; injecting the fermented egg liquid into a mold, heating the egg liquid to prepare an egg blank, and then cutting the egg blank into small egg blanks; inoculating mucor and aspergillus onto the small egg blanks, and carrying out fermentation for 60-80 hours at the temperature of 20-22 DEG C to obtain an egg blank full of mycelia; flattening the mycelia on the surface of the egg blank to form a raw egg blank, placing the raw egg blank into a container, addinga pickling liquid to submerge the raw egg blank, and carrying out pickling for 1-5 days to obtain a pickled egg blank; and placing the pickled egg blank into an oven for baking, taking out the egg blank after baking is completed, wrapping the egg blank with aluminum foil paper, and storing the egg blank for 2-8 months at the temperature of 13-15 DEG C to obtain a finished product. The fermented egg product is fine, smooth, loose and soft in texture and light yellow and transparent in color, so that old people and children can easily digest and absorb the fermented egg product, and the fermented egg product has sauce fragrance, fragrance of salted egg yolk and the like, is delicious in taste and can promote appetite.
Owner:BEIJING UNIV OF AGRI
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