263results about How to "Strong smell" patented technology

The invention relates to a method for treating wood in order to improve its properties of use and storage, and to thus obtained treated wood product. In the method the wood to be treated is contacted with a treatment composition comprising monoester, diester or triester or a mixture thereof formed by a water soluble C₁-C₁₀ alcohol and formic acid as an equilibrium solution. In addition, the invention relates to specific treatment solution compositions.

The present invention discloses a preparation method of high-SOD-activity fruit and vegetable enzyme powder. The enzyme powder is prepared by squeezing Chinese watermelon flesh and apple flesh into pulp, respectively fermenting filtrate using saccharomyces cerevisiae and hansenula anomala and streptococcus thermophilus and lactobacillus plantarum, fermenting filter residues with rhizopus oryzae suspension, mixing the three fermentation liquor, conducting secondary fermentation on the mixture, and finally spray-drying the mixture. The prepared enzyme powder is good in mouthfeel and flavor, high in SOD activity and high in lactic acid bacteria content.

The invention relates to a process for processing shredded chicken. The process comprises the following steps of: processing, preparing salting materials, preparing bittern and preparing seasonings, wherein the bittern comprises ginger, cassia bark, fennel, anise, pricklyash peel, chili, tsaoko cardamom, Siamese ginger, clove, myristica fragrans, Sinkiang arnebia root and the like; and the seasonings are prepared by mixing 2 percent of sesame oil, 2 percent of chili oil, 0.5 percent of chicken essence, 0.5 percent of meat-flavor essence and 0.6 percent of yeast extract. The process has the advantages that: the chicken is salted before being marinated, so that flavorings are tasty, the seasonings are added, and spices and the flavorings are immersed in the chicken fully; the chicken are torn by hands, so that the taste is uniform thorough; and the spices are unique in varieties, so the chicken has fragrant and strong smell, offers a good edible mouthfeel, is convenient to chew during eating and infinite in aftertaste, and is convenient to eat by eaters outdoors or during travelling.

The invention provides a high-activity strain capable of realizing malolactic conversion. The high-activity strain is Lactobacillus plantarum subsp. Plantarum RF17 which is preserved in China Center for Type Culture Collection in Wuhan University on Mar.16, 2012, with the preservation number of CCTCC NO: M 2012085. The high-activity strain capable of realizing malolactic conversion, provided by the invention has the advantages that by utilizing the strain, namely the Lactobacillus plantarum subsp. Plantarum RF17, the content of malic acid in fruit wine and fruit juice can be reduced more efficiently, content of lactic acid, volatile ester and the like in the fruit wine and the fruit juice can be increased, so that the fruit wine and the fruit juice is more gentle and coordinated in mouthfeel, and is sweet-scented in flavor, a solid foundation is laid to improve quality of the fruit wine and the fruit juice, and therefore a novel strain source is provided for the research on the biological acid-degradation and lactic acid fermentation of the fruit wine.

The invention relates to a formula of Lanzhou-made beef noodle soup base and a preparation method of the Lanzhou-made beef noodle soup base. The formula of the Lanzhou-made beef noodle soup base is as follows by weight ratio: 500-2500 parts of ox bones, 1000-5000 parts of beef brisket, 110-500 parts of beef tallow, 3000-10000 parts of water, 50-220 parts of salt and 14-68 parts of spices. The invention further provides the preparation method of the Lanzhou-made beef noodle soup base. The preparation method comprises the steps of precooking raw materials, carrying out high-temperature hot-pressing extraction, standing, removing residues, performing thermal flavoring reaction, blending, homogenizing, emulsifying, sterilizing, filtering, regulating soup and the like; the soup base prepared by the method has the characteristics of good fragrance, rich taste and high contents of protein and calcium, and is particularly suitable for pregnant women, the crowds in growing period and the older crowds.

The fish and shrimp phagostimulant of fermented product and adsorbed protein is prepared through screening beneficial bacteria seed from cultivated animal body, culturing in composite culture medium to proliferate, concentrating and adding plant protein with phagostimulant effect. It is added into fish and shrimp feed to raise their feed intake and improve their digesting function. The production process has combined beneficial microbe fermenting technology and low temperature drying technology to ensure the fast growth of beneficial bacteria, the well preservation of metabolic product and the special cultivating function. The fish and shrimp phagostimulant is one kind of green product capable of replacing traditional phagostimulant and antioxidant.

A gelled nail polish remover includes of a thickening agent of approximately 1.0%-5.0% by weight, low volatility organic solvents of approximately 85%-99% by weight, a skin conditioning agent of approximately 0.1%-5.0% by weight, and an antioxidant of approximate 0.15%-0.3% by weight, which are mixed to form a gel for removing nail polish and featuring low toxin, low volatility, low flammability, and almost no odor smell.

The invention discloses nebulized liquid containing ginseng and a preparing method thereof. The nebulized liquid comprises, by weight, 55% to 75% of propylene glycol, 10% to 20% of glycerol, 5% to 10% of ginseng and 5% to 15% of distilled water. The nebulized liquid has the advantages that a formula of the nebulized liquid has no tobacco extract and nicotine but the herbal medicinal ginseng; a ratio of the propylene glycol, the glycerol and water is appropriate, mist of the nebulized liquid is thick, and no stimulus is caused to the throat; no flavors and fragrances but essential oil of the ginseng is added, and no second-hand smoke damage is caused; ginsenoside, as main effective ingredient in the ginseng can be nebulized and inhaled to produce thick fragrance and efficacy, thus achieving health functions such as tonifying qi, restoring the pulse to relieve desertion, tonifying the spleen and lung, regenerating bodily fluids to relieve thirst, tranquilizing the mind and promoting the intelligence.

The present invention relates to a casein phosphopeptide cyclodextrin clathrate and its preparation method. Said preparation has good action for promoting calcium absorption and utilization, raising bone density and preventing the diseases of osteoporosis and rachitis, and said preparation can be made into injection preparation, and the weight ratio of casein phosphopeptide: cyclodextrin=1:0.1-30.

The present invention discloses a water loosing preventing rice field eel feed and a preparation method thereof. The rice field eel feed is made of the following raw materials in parts by weight: 20-30 parts of high-gluten flour, 10-15 parts of bone meal, 70-90 parts of fresh silver carps, 20-25 parts of corn oil, 80-100 parts of soybean meal, 2-3 parts of complex enzymes, 35-50 parts of wheat bran, 2-3 parts of gelatin powder, 8-10 parts of fresh pork liver, 3-5 parts of edible salt, adsorbent and an appropriate amount of water. Specifically, the water loosing preventing rice field eel feed can wrap a thin film on the surface of the conventional feed, enables feed particles to present a longer time in the water without needs of spreading feed frequently, and can also prevent the adverse impacts on rice field eels caused by water eutrophication. The addition of pork liver enables fresh and delicious smell of the rice field eel feed, which is line with the smell of food when the rice field eels are seeking food, thus is helpful for the food intake of rice field eels.

A preparation method of plant protein powder fermented milk beverage comprises the following steps: (1) plant protein powder extrusion, (2) expanded material ultra-fine pulverizing, (3) yogurt base stock fermentation, and (4) preparation of fermented milk beverage. The problems that anti-nutritional factors of protein of double-protein fermented milk beverage products are not inactivated possibly, strain fermentation efficiency is low, the flavor is poor and quality of products is unstable are solved, and the method which is high in efficiency, easy to operate, low in cost and suitable for production of most of plant origin protein raw material fermented milk beverage products is provided.

The invention relates to the technical field of food processing and particularly discloses a method for dry method rice meal preparation, rice meal for fresh rice noodles, rice meal for baked foods and rice meal for cooked foods. The preparation method sequentially comprises the steps of tempering, rice blending and grinding, wherein the tempering means that the moisture content of rice is adjusted to 16-25% and the rice moistening is performed for 12-18 h; reasonable rice blending is performed according to product usage and quality requirements; the grinding means that a roller mill is adopted to perform grinding, and a material is sieved through a sieve with 100-160 meshes, and the material placed above the sieve is placed in a Raymond mill to undergo secondary grinding. The rice meal prepared through the preparation method is low in damage starch ratio, multi-purpose rice meal such as the rice meal for fresh rice noodles, the rice meal for baked foods and the rice meal for cooked foods can be produced, and the method is favorable for industrial production and has the advantages of being high in production efficiency, low in energy consumption, high in raw material utilization rate and free of pollution.

The invention discloses a method for preparing fermented pumpkin sauce powder. The method comprises the following steps: (1) cleaning fresh pumpkin, removing the peel, removing the capsule, removing the seeds, and slicing; (2) adding deionized water with weight being 5-10 times of that of the pumpkin, and boiling to prepare concentrated slurry; (3) cooling the pumpkin concentrated slurry, adding 6-8 percent of salt and 1-2 percent of lactose, inoculating mixed bacteria powder of lactic acid bacteria and yeasts with a ratio of (1-2):1 according to the inoculum size of 0.4-0.6 percent, performing aerobic fermentation at the temperature of 28-33 DEG C for 4-12 hours, performing anaerobic fermentation at the temperature of 32-38 DEG C for 20-60 days, and obtaining pumpkin soy sauce mash; and (4) adding fermented soya beans and fermented tofu juice according to a ratio into the pumpkin soy sauce mash, grinding by adopting a colloid mill, mixing powdered soy and a condiment, adding cane sugar and citric acid according to a ratio, performing pasteurization, performing vacuum freeze drying to obtain the fermented pumpkin sauce powder.

The present invention provides a novel fermented food obtainable by fermenting sprouted brown rice, or sprouted brown rice and soybeans, with a Rhizopus mold. Like the conventional tempeh (soybean tempeh), the fermented food of the present invention does not have a strong smell or stickiness, and it retains its cake-like shape even when sliced. In addition to these properties, the fermented food of the invention has nutrients and a fine taste which the conventional tempeh does not have. Therefore, the fermented food of the invention is very useful as a novel food.

The invention provides a processing method of red maca. The processing method comprises the steps of cleaning fresh maca and airing, steaming for 15-45 min at 85-100 DEG C, spreading to remove water vapor, drying at 40-70 DEG C until the dry red maca is obtained. As the dried maca is ruddy in whole body and is semitransparent, the red maca is called. The red maca has great flavor, the pungent taste is eliminated, the naturally nutritional ingredients of the maca are kept, the mouthfeel and the quality of the maca are improved, and the red maca has dense and hard textures and good storage performance compared with the naturally dried maca. The processing method is simple, has high processing efficiency, short time and low production cost, has no other substances and is suitable for industrial production.