33results about How to "Strong and long-lasting fragrance" patented technology

The invention relates to a chrysanthemum processing method, and in particular to an imperial chrysanthemum processing method capable of protecting color and enhancing flavor. The imperial chrysanthemum processing method capable of protecting the color and enhancing the flavor comprises the following steps: mixing harvested imperial chrysanthemum with table salt for flavor enhancing treatment, separating the imperial chrysanthemum from the table salt sufficiently, performing the flavor enhancing treatment by means of a hydrostatic pressure, performing primary freeze drying, and processing the imperial chrysanthemum with hot hydrogen in a horizontal direction and the hot hydrogen from bottom to top. The imperial chrysanthemum obtained by drying from the method disclosed by the invention has the advantages of bright color and luster, rich fragrance, complete flowers and no easiness for chipping off; flavone, effective substances and aromatic substances in the imperial chrysanthemum are reserved to the maximum extent; the imperial chrysanthemum has rich and lasting fragrance after being brewed; and dissolved rate of the effective substances in the imperial chrysanthemum is more than 96.2%.

A mixed flavouring for food is prepared from 18 natural plant materials including anise, fennel, cinammon bark, nutmeg, Chinese prickly ash, sesame oil, etc. Its advantages are durable fragrance, tonic action and unique taste.

The invention provides a botanical mosquito repellent, which comprises plant essential oil, hydrogel, a surfactant, a slow release agent, ethanol and deionized water, and the plant essential oil comprises a pachouli oil extract. The invention also provides a preparation method of the botanical mosquito repellent, which comprises the following steps of: adding ethanol into the plant essential oil,stirring uniformly, adding the surfactant and the slow release agent, and stirring uniformly to obtain a mixed solution A; adding deionized water and hydrogel into a container, and heating and stirring to obtain mixed colloid B; and cooling the mixed colloid B to 40-50 DEG C, slowly adding the mixed solution A into the mixed colloid B, and stirring until the mixed solution A and the mixed colloidB are uniformly mixed to obtain the botanical mosquito repellent. The botanical mosquito repellent can overcome the harm of a chemically synthesized mosquito repellent to human beings and the environment, and can be slowly released in the use process, so that the mosquito repellent time is prolonged, and the mosquito repellent effect is improved.

The invention discloses a method for preparing a high-solubility full-ingredient lonicera japonica extract. Through extracting chlorogenic acid and flavonoid ingredients from lonicera japonica by a conventional extracting tank, meanwhile, adsorbing condensate resulting from an extraction process through resin XDA-8G or LX-3020 to recover volatile oil ingredients from the condensate and then carrying out embedding and backfilling on the recovered volatile oil, the lonicera japonica extract prepared by the method is simultaneously rich in chlorogenic acid, flavonoid and volatile oil ingredientsand is high in water solubility and rich and durable in particular fragrance of the lonicera japonica.

The invention discloses a Cuiya tea shaping technology in the tea processing technical field. The invention includes the steps of primary shaping, secondary shaping, tertiary shaping and fourth shaping. In the primary shaping step, tidied tea leaves are placed into a first pot of a continuous tea flatting machine, pressed for 2-2.5 min and put into a second pot, wherein the temperature is 110-115 DEG C, the tea leaf input amount is 200-250 g, and the gap between a pot body of the first pot and a pressing plate is 3-3.5 mm. In the second shaping step, the gap between a pot body of the second pot and the pressing plate is adjusted to be 2-2.5 mm, and the tea leaves are pressed for 1.5-2 min at the temperature of 95-100 DEG C and put into a third pot. In the tertiary shaping step, the gap between a pot body of the third pot and the pressing plate is 1.5-2 mm, and the tea leaves are pressed for 1.2-1.5 min at the temperature of 85-90 DEG C and put into a fourth pot. In the fourth shaping step, the gap between a pot body of the fourth pot and the pressing plate is adjusted to be 1.5 mm, the tea leaves are pressed for 1-1.5 min at the temperature of 80-85 DEG C and discharged, and shaping of Cuiya tea is finished. By means of the shaping technology, the pressing plate is stressed by tea leaves, so the tea leaves rub the pot bodies back and forth, the technology has the advantages of manual frying, quality of tea is effectively improved, Meitan Cuiya tea good in smell and mellow in taste, uniform and complete is produced, and grand positioning of Meitan Cuiya tea is expected to be improved.

The invention provides a drying device capable of increasing lemon slice fragrance. The drying device comprises a baking device main body, a drainage tank and a supporting ventilation block, wherein the baking device main body is wholly of a regular hexahedron structure, and a wedge-shaped control panel is arranged on an outer side wall at the bottom of the baking device main body; a drying fan isfixedly arranged at the upper end of the baking device main body, and air suction ports are formed in four side faces of the drying fan; an electric cylinder is fixedly arranged in the center of a top plane of the baking device main body; and a movable end on the top of the electric cylinder is fixedly connected to the bottom of a top supporting plate. According to the drying device disclosed bythe invention, due to mutual match of various structures, the drying device capable of increasing lemon slice fragrance can be comprehensively realized. Moreover, when drying treatment is performed byadopting two different processes, hygiene cleanliness of inner lemon slices can be ensured by virtue of the air suction ports, and strong and lasting fragrance of the lemon slices can be maintained.

The invention provides a preparation method of flavored kelp. The preparation method comprises the following steps of (1) performing pretreatment: cleaning fresh seafoods, performing cutting, placingthe cut seafoods in an alkaline solution for soaking, after soaking, performing rinsing with clean water, and then performing draining for standby application; (2) performing fishy smell removal: sterilizing the kelp prepared in the step (1), mixing the sterilized kelp with fermentation mother liquid, adding fermentation activated fluid, and under the sealed condition, performing fermentation; (3)performing curing: curing the kelp prepared in the step (2), mixing the cured kelp with raw condiments when the cured kelp and the raw condiments are hot, and performing sealing treatment; (4) performing mixing: regulating the acidity of a mixture obtained in the step (3), and performing sterilization, so that the flavored kelp is prepared. The kelp is soaked with alkali liquor, so that the fishysmell of the kelp can be removed, and after the kelp is soaked in the alkali liquor, the crispness of the kelp when the kelp is eaten can also be reinforced.

The invention relates to the field of food seasonings, in particular to hot dry noodle compound sauce and a preparation method thereof. The hot dry noodle compound sauce comprises seasonings and sesame paste in a weight part ratio of (1-2):3, wherein the seasonings comprise the following components in parts by weight: 50-80 parts of soy sauce, 5-15 parts of mature vinegar, 5-15 parts of light soy sauce, 1-3 parts of sugar and 5-10 parts of a freshener; and the sesame paste comprises the following components in parts by weight: 50-60 parts of sesame powder, 50-60 parts of nut powder, 5-10 parts of fruit powder, 3-5 parts of traditional Chinese medicine powder, 3-5 parts of soybean powder, 2-5 parts of an emulsifier, 1-3 parts of a thickener, 2-5 parts of honey, 0.5-1.5 parts of edible salt and 5-10 parts of edible oil. The hot dry noodle compound sauce has the effect that the flavor and taste of hot dry noodles are loved by more people.

The invention, which belongs to the technical field of seasonings, particularly relates to fried pepper sauce with a chopped chilli flavor. The fried pepper sauce comprises the following chopped chilli materials, by weight: 70-80 parts of chopped fresh chilli, 15-20 parts of chopped onion, 5-10 parts of chopped garlic, 5-10 parts of chopped ginger, 5-10 parts of chopped chive heads, 10-15 parts ofchopped fresh perilla leaf, 5-7 parts of chopped rock candy, 10-15 parts of well salt, 5-8 parts of red wine, 10-15 parts of chopped black sesame seeds and 5-10 parts of chopped white sesame seeds aswell as oil materials: peanut oil and corn oil. The invention also discloses a preparation method of the fried pepper sauce with a chopped chilli flavor. The preparation method comprises the following steps: S1, performing preparing; S2, performing fermentation; S3, performing drying; S4, performing crushing; and S5, performing stir-frying. The fried pepper sauce provided by the invention is unique in flavor, and not only has the unique chopped chilli flavor of fermented pepper but also has the flavor of traditional fried pepper sauce.