High-quality multi-grass cleanser
A cleaning agent, high-quality technology, applied in detergent compositions, preparations for skin care, non-surface-active detergent compositions, etc., to achieve obvious effects of comprehensive economic and social benefits
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Embodiment 1
[0014] Embodiment 1: all take 10 as the base rate, the main ingredient straw, vanilla, mimosa and auxiliary materials tea seed shell, aloe, papaya, cassava, ginger stems and leaves, garlic stems and leaves, kudingcha, mint, caustic soda , soap oil, cleaning and matching, weigh 60kg of straw, 20kg of vanilla, and 10kg of mimosa according to the ratio of straw, vanilla, and mimosa at 6:2:1, and pulverize them with a pulverizer to form a mixed main ingredient, and then press the mixed main ingredient and The ratio of fermented koji and purified water is 100:0.6:260. Weigh 1000kg of main ingredients, 6kg of fermented koji, and 2600kg of purified water, put them into the fermenter and stir them evenly with a mixer, then seal the can for anaerobic fermentation for 12 days, and stir once every 3 days during the period , until all the mash floats up and then sinks completely and the mash turns brown when it is fermented and mature, and then puts the fermented mature mash into the disti...
Embodiment 2
[0017] Embodiment 2: all take 10 as the base rate, the main ingredient straw, vanilla, mimosa and auxiliary materials tea seed shell, aloe, papaya, cassava, ginger stems and leaves, garlic stems and leaves, kudingcha, peppermint, caustic soda , soap oil cleaning and matching, according to the ratio of straw, vanilla, Mimosa is 6.5: 2.5: 1.5, weigh 65kg of straw, 25kg of vanilla, 15kg of Mimosa, and pulverize with a pulverizer to form a mixed main material, and then press the mixed main material and The ratio of fermented koji and purified water is 100:0.7:280. Weigh 1000kg of main ingredients, 7kg of fermented koji, and 2800kg of purified water, put them into the fermentation tank and stir them evenly with a mixer, seal the tank for anaerobic fermentation for 14 days, and stir once every 4 days during the period , until all the mash floats up and then sinks completely and the mash becomes brown when it is fermented and mature, and then puts the fermented mature mash into the di...
Embodiment 3
[0020] Embodiment 3: all take 10 as the base rate, the main ingredient straw, vanilla, mimosa and auxiliary materials tea seed shell, aloe, papaya, cassava, ginger stems and leaves, garlic stems and leaves, kudingcha, peppermint, caustic soda , soap oil, cleaning and matching, weigh 70kg of straw, 30kg of vanilla, and 20kg of mimosa according to the ratio of straw, vanilla, and mimosa in a ratio of 7:3:2, and pulverize them with a pulverizer to form a mixed main ingredient, and then press the mixed main ingredient and The ratio of fermented koji and purified water is 100:0.8:300. Weigh 1000kg of main ingredients, 8kg of fermented koji, and 3000kg of purified water, put them into the fermentation tank and stir them evenly with a mixer, seal the tank for anaerobic fermentation for 16 days, and stir once every 5 days during the period , until all the mash floats up and then all subsides and the mash becomes brown when it is fermented and matured, and then the fermented and matured...
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