2895results about How to "Strong fragrance" patented technology

The embodiment of the invention discloses hot pot seasoning and a preparation method thereof. The hot pot seasoning uses beef tallow, glutinous rice cake hot pepper, wild pepper, bean paste, spice, crystal sugar, white spirit, green Chinese onion, old ginger and garlic as raw materials, therefore, the hot pot seasoning simultaneously has the characteristics of being spicy, hot and fresh and has proper taste. Compared with the traditional hot pot seasoning, the hot pot seasoning provided by the invention has strong odour and pure taste by adding the beef tallow. Meanwhile, the hot pot seasoning prepared by the invention is hot and not dry, has proper taste and is suitable for people with different dietary habits of all places to eat.

The invention discloses a health-care soy sauce, prepared from the following raw materials in parts by weight: 40-70 parts of soybeans, 30-65 parts of bran, 35-70 parts of wheats, 0.1-5 part(s) of seasonings, 2-10 parts of traditional Chinese medicine nutrient solution, 5-20 parts of edible salt and 20-50 parts of water. The traditional Chinese medicine nutrient solution is prepared from the following raw materials in parts by weight: 1-5 part(s) of poria cocos, 3-5 parts of chrysanthemum, 2-7 parts of hawthorn, 1-5 part(s) of liquorice, 2-5 parts of semen cassiae and 1-3 part(s) of medlar. The health-care soy sauce provided by the invention is prepared through the steps of stewing, starter propagation, dilute-state high-salt fermentation and the like; and a production process of the soy sauce is simple and is low in production cost. As the Chinese medicinal herb components such as the poria cocos, the chrysanthemum and the hawthorn are added into the health-care soy sauce, the health-care soy sauce is good in taste and delicious in flavor, also has the functions of reducing blood fat, clearing away heat and toxic materials, preventing cancer and improving human body immunity, and is beneficial to health if being taken for a long time.

The present invention provides a rose sauce and the preparation process thereof. The rose sauce is produced by novel edible rose through the following steps: cleaning; beating; using 3% citric acid solution to adjust the pH value of slurry to 3.7 to 5.5; based on mass ratio, mixing a slurry obtained by 10 parts of fresh rose through the above-mentioned steps with 8 to 12 parts of white sugar, 4 to 8 parts of grape syrup, 1 part of honey, 0.01 parts of potassium sorbate, putting into a fermentation cylinder, heating to 65 DEG C-85 DEG C for sterilizing 10 to 30 minutes, cooling to 20 DEG C-50 DEG C; according to a proportionality that each g of fresh rose using 0.1-0.2u of cellulase and 0.2-1.0u of tannase , entirely dispersing and dissolving the two enzymes required by 10 parts of rose in 0.5 parts of sterile water; pouring the sterile water in the fermentation cylinder and mixing uniformly, hydrolyzing the mixture in the pot, wherein, the hydrolysis temperature is 20-50 DEG C, the hydrolysis time is 24-240 hours; and then heating to 90 DEG C, heat preservation 5 minutes to kill the enzymes activity, and then obtaining the products after cooling down to room temperature.

The present invention relates to fowl product and is especially one kind of chicken powder and its production process. The chicken paste is produced with chicken breast, and through high pressure steaming, milling slurry, enzymolysis with proteinase, adding fixings and heat reaction, high pressure homogenizing, spray drying, cooling, sieving and packing. The the chicken powder is rich in taste and may be used as material for chicken bouillon powder, chicken seasoning, biscuit, instant noodles, puffing food, nutritious food and meat product.

The invention discloses a biological organic compound fertilizer which comprises the following components in parts by weight: 50-75 parts of organic compound containing amino acids, 15-35 parts of humic acid compound fertilizer, 5-15 parts of bone meal, 0.05-1 part of EM animalcule bacteria and 0.05-1 part of accessory, wherein the organic material containing the amino acid is selected from dry traditional Chinese medicine residue or dry methane residue, the humic acid compound fertilizer comprises humic acidic ammonium, humic acid potassium and humic calcium phosphate, and the accessory comprises humic acid and one or a plurality of components selected from urea, ammonium bicarbonate, calcium superphosphate, ammonium phosphate and triple superphosphate. The effective viable count in the biological organic compound fertilizer is larger than or equal to 200 million / g, the organic matter weight percentage is larger than or equal to 25%, and the weight percentage of NPK total nutrient islarger than or equal to 10%. The invention also discloses a preparation method of the biological organic compound fertilizer. The biological organic compound fertilizer is a green environmentally friendly manure which can increase crop yield and quality.

The invention provides a method for brewing a yellow wine using enzyme preparation and multi-bacteria, characterized in that: the concrete steps are that: soaking glutinous rice in clean water and adding lipase; steaming the glutinous rice and cooling, and adding alpha-amylase and neutral protease into the mixture and incubating and liquefying the mixture; adjusting the pH of mash and adding acid-resistant glucoamylase and incubating, saccharifying and cooling the mixture; adding bran koji, saccharomyces cerivisiae, ester-producing yeast and saccharifying and fermenting the mixture until the alcohol content is 12 degrees; continuously fermenting the mixture until the alcohol content is larger than 15 degrees and squeezing and filtering the mixture; adding stachyose, oligoisomaltose, honey,medlar leach solution and lycopene antioxidant into the filtered solution; processing the above mixture using a microwave alcoholic ripening machine and adding diatomite absorbent into the mixture and quickly freezing the mixture to clarify the mixture and then using a diatomite filter machine to filter the mixture and finally using membrane micro-straining technology to strain and degerm the product. The advantages of the invention are that: the wine taste is rich and strong; the wine body is full and soft and the wine is a health-care wine capable of adjusting the micro-ecological balance of the human digestive system.

The invention discloses a softening clothes washing condensate ball and a preparation method thereof.The clothes washing condensate ball is prepared from 25% to 35% of heterogeneous C13 fatty alcohol-polyoxyethylene ether, 10% to 20% of fatty alcohol-polyoxyethylene ether (9EO), 10% to 20% of polyoxyethylene fatty alcohol sodium sulfate, 5% to 10% of fatty alcohol-polyoxyethylene ether (7EO), 1.5% to 2.5% of washing synergist WR, 1.5% to 2.5% of alcohol alkoxylate, 0.8% to 1.5% of cationic softening agent, 0.02% to 0.05% of bactericide, 0.5% to 1.0% of microcapsule essence, 0.01% to 0.03% of alkaline protease and 20% to 38% of solvent (propylene glycol).The softening clothes washing condensate ball has the advantages of being high in fragrance giving performance, safe and convenient to use, good in washing capacity and softening effect and the like.

The invention relates to the technical field of dairy product processing, in particular to a processing method for natural cheese suitable for the taste of Chinese people. In the method, fresh milk is pasteurized after being filtered, purified and standardized, and is then cooled to the curding temperature, compound starter is first added for preacidification, the acidity is then regulated, calcium chloride and compound rennin are then added, curds are formed by heat preservation and then cut into curd blocks, whey is discharged after the curd blocks are stirred and heated and the temperature is preserved, and the curd blocks are taken out, added with salt and Chinese ham powder, molded, vacuumized and fermented to ripen under the constant temperature. The curding speed is high, the period of fermentation is short, the production cost is low, proteolysis and lipolysis are moderate, the bitterness is light, and since the tastes of the cheese, the acidophilus milk and the Chinese ham are mixed together, the taste of the produced natural cheese is more suitable for the taste of Chinese people.

The invention provides a preparation process for strong-flavor tea-seed oil. The preparation process comprises the following steps: firstly, crushing tea-seed dregs; then, adding water of certain volume to be mixed with the crushed tea-seed dregs, adding alkaline protease of certain amount to the mixture to carry out enzymolysis for certain time, carrying out enzyme deactivation to obtain enzymatic hydrolysate, adding leached and refined tea-seed oil to the enzymatic hydrolysate, heating the mixture to 130-145 DEG C, and mixing the mixture for reaction for 30 minutes; and finally, cooling and filtering the mixture to obtain the strong-flavor tea-seed oil. Through detection, the strong-flavor tea-seed oil prepared by the preparation process disclosed by the invention has color and luster of color yellow 30 and color red 2.1, an acid value of 0.4 mg of KOH / kg, and a peroxide value of 7.8 mmol / kg, thus reaching the standard of national first-level edible oil. Moreover, the extraction rate of the tea-seed oil under the condition is 38.71%, which is higher than the extraction rate in the traditional method by 9.85%.

The invention discloses a preparation method of a high-nicotine tobacco extract. The preparation method of the high-nicotine tobacco extract belongs to the field of tobacco additives, and mainly comprises three steps of raw material pretreatment, subcritical extraction and molecular distillation. A baking process is adopted for pretreating tobacco leaves, so that reducing sugar of tobacco and a nitrogen-containing compound are promoted to generate maillard reaction, substances such as pyrone and furanone are produced, the baking aroma is improved, the reducing sugar content is reduced, the suction offensive odor is reduced, meanwhile, combined-state nicotine in the tobacco leaves is converted into a free state, and the content of the free-state nicotine is improved. A weak polar solvent is adopted for subcritical extraction, so that the extraction rate of tobacco feature aroma substances and the free-state nicotine can be improved; and low-temperature molecular distillation is combined, so that low-boiling-point aroma substances and the nicotine can be effectively enriched, the damage on thermosensitive substances due to high temperature is avoided, and meanwhile, the content of macromolecular substances such as pectin and protein in an extract is reduced. The method is simple in preparation process, simple and convenient to operate, and suitable for industrial production and application.

Organopolysiloxanes which contain a fragrance alcohol Y—OH bonded via a betaine ester group having the structure —N+R1R2—CH2—C(O)OY, cleave off the fragrance alcohol under acid conditions and are resistant to hydrolysis in the neutral and weakly basic range. The organopolysiloxanes adhere to textile fibres, skin or hair and are suitable as perfume components for textile treatment agents and personal care products.

The invention discloses an oolong tea processing method. According to the processing method, a deterioration process is combined with a fermentation process to prepare the oolong tea which is light orange yellow in soup, aromatic in fruit flavor, sweet in taste, and continuously pleasant in taste. The processing method comprises the following technological steps: picking of fresh tea leaves; deterioration; cooling of the tea leaves; fine manipulation of the tea leaves; re-deterioration; rolling; fermentation; drying; finishing. The processing method disclosed by the invention can be used for breaking through the conventional processing method and reducing the content of tea polyphenol and caffeine in the tea; due to content reduction of the tea polyphenol, the fresh degree of the tea is reduced, so that the mellowness of the tea is improved; due to the content reduction of the caffeine, the sweet degree of the tea is improved, so that the tea preferably satisfies the taste requirements of people in drinking.

The invention relates to a method for preparing a flavored dried poultry egg, which is characterized by comprising the following steps: mixing 100 parts of whole poultry egg liquid by weight and auxiliary materials uniformly according to a proportion, and standing the mixture at the temperature of between 0 and 25 DEG C; pouring the stood liquid into a non-viscous die, shaping the liquid through two process parameters of adjusting the pH value to between 4 and 6 or between 9 and 11 and adjusting the temperature to between 60 and 121 DEG C to form protein gel with good elasticity and hardness; taking out the shaped material from the die, and cutting the materials into chips with different shapes and sizes as required; baking the material for 5 to 50 minutes at the temperature of between 120 and 200 DEG C or frying the material for 30 seconds to 5 minutes at the temperature of between 120 and 200 DEG C; taking the baked or fried dried poultry egg out, and flavoring the product; then packing the flavored product by using a plastic composite film packing bag; sterilizing the packed product by using microwave; and cooling, labeling, coding and encasing the sterilized product to obtain the flavored dried poultry egg.