80 results about "Abnormal tastes" patented technology

The invention provides a preparation method of high-purity collagen protein sponge, and relates to a preparation method of collagen protein sponge. The preparation method of the high-purity collagen protein sponge is used for solving the problems that the collagen protein sponge prepared by using a conventional method is long in production cycle and low in yield and purity and has poor hemostasis performance. The preparation method of the high-purity collagen protein sponge comprises the following steps: step one. pretreating fresh bovine heel tendons; step two. extracting collagen protein; step three. centrifuging; step four. salting out; step five. dissolving; step six. carrying out gradient dialysis; step seven. pre-freezing; step eight. carrying out freeze drying; and step nine. sterilizing. The final product prepared by using the method has a smooth and flat surface and relatively good hemostatic performance and is uniform in pore size distribution. The product has relatively high purity (the total amount of amino acids reaches 97.73%), an obvious hemostatic effect and no abnormal taste, is safe, non-toxic, high in yield and short in time; liquid is clear without impurities; the production cycle is shortened; the whole preparation process is carried out at a room temperature; the biological activity of the collagen protein is maintained; and the application of the high-purity collagen protein sponge in clinical is improved.

The invention discloses a vertical washing machine with a sterilizing and drying device, which comprises a washing machine cover and an ultraviolet germicidal lamp, wherein the ultraviolet germicidallamp is installed on the bottom surface of the machine cover, a hot air blower and an exhaust port are also installed on the machine cover, and a metal mesh shield is arranged outside the hot air blower. The hot air blower is respectively connected with a control switch and a program control computer board through leads. The ultraviolet germicidal lamp is installed on the machine cover of the vertical washing machine with the sterilizing and drying device and can sterilize and disinfect clothes in the washing machine in the washing process, thereby preventing the bacterial cross transmission among the clothes, and having no environmental protection or abnormal taste due to no addition of a germicide, enabling the clothes to be cleaner and more hygienic and being beneficial to human health;the hot air blower is also installed on the machine cover, the hot air blower is started after the cleaned clothes are spin-dried in a dewatering barrel, and the clothes in the dewatering barrel canbe rapidly dried. The vertical washing machine has simple structure, low cost and good drying effect.

The invention relates to a multifunctional fresh air intelligent window, including a window frame, window leaves, a full heat-exchange ventilator, a panel. The window leaves and the full heat-exchange ventilator are respectively fixed in the window frame. The panel is fixed at the outside of the full heat-exchange ventilator. Glass is fixed in the window leaf. A window lock is set on the window leaf frame. The full heat-exchange ventilator includes an outdoor fresh air port, an indoor fresh air port, a fresh air blower, an exhaust blower, an exhaust filter, a fresh air filter, a full heat exchanger, a receiving controller, an outdoor exhaust outlet and an outdoor air inlet. The fresh air blower and the exhaust blower are respectively fixed in the fresh air blower scroll casing and the exhaust scroll casing. A motor is respectively connected with the fresh air blower and the exhaust blower. The multifunctional controller controls the motor. The fresh air blower scroll casing and the exhaust scroll casing are connected at the outdoor air inlet and the outdoor exhaust port respectively through the maintenance-free closed full heat exchanger, the fresh air filter and the exhaust filter. The structure is reasonable, high efficient, energy-saving and environment-friendly, integrates optics, mechanics, electricity, communication, monitor and protection, ventilates and exchange air, recycles temperature and humidity, sterilizes and remove abnormal taste in the air through the fresh air filter, generates negative ion and increase oxygen.

The invention relates to a preparation method of a walnut and Chinese date milk beverage, comprising the following steps of: preparing date juice, preparing walnut juice, preparing a mixed sugar solution, and blending. The walnut and Chinese date milk prepared in the invention is a light brownish yellow emulsion liquid, has the characteristics of no delamination, no suspension, fine and smooth mouthfeel, lusciousness, palatability and no any abnormal taste, and has the natural fragrance of walnut, Chinese date and cow milk. The action area between the pulped and crushed Chinese date pulp and enzyme is obviously increased and pectinase can degrade pectin substances existing in the gaps among pulp cells, therefore, the pulp cells can be more sufficiently acted with an enzyme solution and are more easily dissolved out to obtain better mouthfeel.

The invention provides a fermentation method of a taravine fruit wine. The fermentation method comprises the following steps: treating fresh taravines; pulping; clarifying the obtained juice: mixing the juice with cellulase and pectinase, namely, dissolving the cellulase and the pectinase with a small amount of the juice, adding the dissolved cellulase and pectinase to all the juice, evenly mixing, and keeping standing at the temperature of 20-25 DEG C for 4 hours, wherein, based on the weight of the juice, 30-40mg of the cellulose and 40-50mg of the pectinase are added to each kilogram of the juice; adding water and sucrose for adjustment; carrying out primary fermentation and secondary fermentation; and preserving and aging for 1 year to finally obtain the taravine wine. The fermentation method provided by the invention has the positive effects that the taravines are taken as raw materials, and the cellulase and the pectinase are mixed with the juice to obtain the fermented fruit wine, which solves the difficulties of taravines such as high pectin content and low possibility of juice extraction, opens up a new field for utilization of taravine resources in China and enriches the variety of fruit wine products in the market; and the finished wine is yellow green, clarified and transparent, has unique taravine fragrance and good palatability without abnormal taste.

The invention relates to noodles in diets, in particular to fish noodles. The fish noodles are made from the following raw materials in weight portion: 25 to 85 portions of fish, 100 portions of flour and 2 to 4 portions of ginger. A method for making the fish noodles comprises the following steps: bones and skin of fresh fishes are removed, and small fish bones are allowed to remain; the fish is washed clean and cut into strips; the ginger is washed clean and cut into pieces or strips; the fish and ginger pieces are mixed and then fully minced into fish mud by use of a mincer; the fish mud is mixed with the flour; and a proper amount of water is added in order to knead the fish mud and the flour into dough which is made into the noodles then. The fish noodles have the advantages that the fish noodles have vegetarian nutrition mainly based on starch, as well as meat nutrition mainly based on protein, is lower than 90 milligram in the cholesterol content of per 100 grams of noodles, little in sugar and fat, smooth in mouth feel, delicious in taste, neutral in nature and free from fishiness and other abnormal taste, combines meat and vegetables, and is quite suitable to be regularly eaten by people.

The invention provides a processing process of preserved eggs, belonging to the technical field of food processing. The processing process comprises the following steps: selecting fresh eggs, washing, pickling, washing the eggs, coating wax and preserving, and preserving. Sodium hydroxide in a pickling solution is 1.5-2 percentage points higher than alkaline substances in a conventional pickling solution, so that a chemical reaction of the eggs is promoted and a processing period of the preserved eggs is shortened; and meanwhile, liquid paraffin wax is used for carrying out film coating on the produced preserved eggs, and a phenomenon that the preserved eggs and the pickling solution are subjected to reaction to be hardened and go bad is avoided. Meanwhile, material liquid can be circularly utilized, so that the production cost is saved, wastewater emission is also reduced and the environment is protected; the surfaces of the products have no soil and are smooth and clean, and the products are convenient to convey, store and consume; color and luster: egg white is transparent and bright and yolks are yellow, orange, green and dark brown, so that the preserved eggs are colorful and have attractive color and luster; the taste is cool and tasty and refreshing, the aroma is mellow, and the products have no obvious spicy taste and other abnormal tastes; and the processed preserved eggs are lead-free preserved eggs and the products have low salt content and high food safety.

An embodiment of the invention provides a fabric fragrance treatment process, which relates to the textile field. The fabric fragrance treatment process comprises the steps: a mercerized fabric is treated into the required gray fabric; a gray fabric is soaked into a solution in a chemical tank of a shaping machine in which a fixing agent is contained, and a fragrance material fluid is penetrated into fiber slots of the gray fabric; and the gray fabric is dried and shaped. During the fiction and contact process in the daily life, the gradual breaking of the micro capsules in the household textile products undergoing the fragrance treatment can continuously emit fragrance with extreme personalization and marvelous feeling, the human smelling feeling can be rapidly enhanced, the fragrance which produces pleasantness, composedness, freshness and warmth to consumers is continuously emitted out, and the healthy and health caring functions of skin caring, wrinkle removing, moisture maintaining, inflammation relieving, tranquilizing and sleep aiding, mind refreshing, bacteria protecting, mould preventing and abnormal taste removing can be maintained to the human body for long, and the fabric fragrance treatment process has the advantage that the fabric can resist water washing for 20 to 30 times.

The invention discloses a vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules. The processing method comprises the following steps of: (a), selecting materials, wherein the compound fruit and vegetable peanut butter granules are prepared from the following ingredients in part by weight: 60 to 80 parts of peanut butter, 6 to 8 parts of apple, 6 to 8 parts of banana, 2 to 4 parts of green bean, 2 to 4 parts of carrot, 2 to 4 parts of sweet potato, 2 to 4 parts of broccoli, 0.3 to 0.6 part of potato starch, 0.2 to 0.4 part of sucrose fatty acid ester and 1 to 2 parts of pectin; (b), mashing; (c), gelatinizing; (d), preprocessing fruit and vegetable ingredients; (e), mixing; (f), traying and quick-freezing; (g), cutting; (h), traying and quick-freezing; (i), performing vacuum freeze-drying; (j), sorting; (k), metal-detecting; and (l), packaging. The method has the advantages that the ingredients are selected through elaborate research and are high in palatability; and after fruit and vegetables are added, peanut butter has unique flavor and taste, does not have other undesirable abnormal taste, has long quality guarantee period and can be directly eaten.

The invention relates to red raspberry and hawthorn fruit compound juice and a preparation method thereof. The red raspberry and hawthorn fruit compound juice is prepared from red raspberry juice, hawthorn fruit juice and auxiliary materials. The red raspberry and hawthorn fruit compound juice is characterized in that the mass ratio of the red raspberry juice to the hawthorn fruit juice is 15% to 10%; the auxiliary materials include white granulated sugar the mass of which accounts for 12% of total mass, and a proper amount of citric acid and malic acid. According to sensory indexes, the red raspberry and hawthorn fruit compound juice disclosed by the invention looks like a uniform emulsion which is red or light red, can have a small quantity of pulp precipitates without suspension and layering, has specific smoky fragrance of red raspberry fruits and light sourness and fragrance of hawthorn fruits, is mellow in taste, and is sour and sweet and palatable without abnormal taste; according to physical and chemical indexes, the red raspberry and hawthorn fruit compound juice contains more than or equal to 15% of soluble solids, less than or equal to 0.26% of total acids, and more than or equal to 25% of original juice.

The invention provides a zein bioactive peptide and a preparation technology thereof. The technology comprises the steps that: corn protein powder is crushed into fine powder of 80 to 100 meshes; water which is 8 to 15 times of the weight of corn protein powder is added so as to form slurry; autoclaving is carried out at the temperature of 121 DEG C for 10 to 20 min, the mixture is cooled down to 45 plus or minus 1 DEG C; neutral protease which is 0.1 to 0.5 time of the weight of the corn protein is added into the slurry, then zymohydrolysis is carried out at the temperature of 45 plus or minus 1 DEG C for 1.5 to 3.0 hours; the autoclaving is carried out at the temperature of 121 DEG C for 10 min, then the mixture is cooled down to 45 plus or minus 1 DEG C; an Aspergillus oryzae strain which is 10 percent of the total weight of the slurry is accessed aseptically at the temperature of 35 plus or minus 1 DEG C; and the mixture is put into a shaker for fermentation for 10 to 12 hours so as to obtain the zein bioactive peptide. The preparation technology of the invention has the advantages that: the reaction process is steady and easier to be controlled; the final product has low content of impurity and high content of amino acid, with good mouthfeel and no abnormal taste of bitter and harsh, etc., meanwhile, the production cost is relatively low.

The invention relates to a medicament preparation for treating gynecological disease and a preparation method and application thereof, wherein the medicament preparation for treating the gynecological disease is prepared into pills, capsules and the like through processing seven traditional Chinese medicines including cassia twig, tuckahoe, tree peony bark, red paeonia, peach kernel, angelica and spatholobus stem. The medicament preparation is a pure traditional Chinese medicine preparation, has the functions of promoting blood circulation, removing blood stasis and eliminating abdominal mass, is used for treating originally suffered abdominal mass or amenorrhea due to blood stasis of women, menstrual bellyache and postpartum lochiorrhagia, has good effect on treating the symptoms of hysteromyoma (particularly small intramural hysteromyoma), chronic pelvic inflammatory enclosed mass, endometrial irregular shedding functional bleeding, ovarian cyst, dysmenorrheal, endometrial abnormal taste and the like, avoids the side effect of long-term taken antibiotics, can not cause dual infection, has good security and no remarkable toxic or side effect, can be taken for a long time and makes up the defects of chronic aseprtic inflammation, adhesive enclosed mass antibiotics inefficacy and the like.

Anion releasing Chinese ink and ink are novel healthy and environment-friendly culture articles releasing anions. The anion releasing Chinese ink and ink can permanently release anions, and the number of the released anions is more than 1500/cm. The anion releasing Chinese ink and ink have the efficiency of permanently and persistently releasing anions, removing harmful gas and abnormal taste, resisting and inhibiting bacteria, radiating far infrared and resisting electromagnetic radiation. The Chinese ink and ink are beneficial to human body health, can improve an alveolar secretion function and pulmonary ventilation and gas exchange functions, improve microcirculation, enhance the immunity of organisms and purify air, and has bacteriostatic function and good medical healthcare function. The development of the healthy and environmental-friendly Chinese ink and ink releasing anions has higher scientific and economic value and important realistic meanings.

The invention relates to a soybean milk production process comprising the following steps of: soaking soybeans at the temperature of 30 DEG C for 5.5-6 h; then putting the soybeans into a pulp grinder, adding water according to a volume proportion 1:7 of the soybeans to the water, and grinding the soybeans; putting the ground soybean milk into a stainless steel kettle for boiling, wherein the optimal proportion of the volume of the placed soybean milk to the capacity of the stainless steel kettle is 1:3; and after the soybean milk is boiled, adding a little normal-temperature water into the soybean milk until no foams of the soybean milk overflow, boiling the soybean milk, and then keeping for 6-7min to obtain a finished product. The soybean milk production process has the beneficial effects of no volatile abnormal taste caused by the addition of a defoamer, rich soybean foam, strong soybean flavor as well as safety and health for human bodies due to no addition of any chemical additive.

The invention discloses a compound nutrient-enhancing coagulator tofu and a manufacturing method thereof, belonging to the technical field of foods and food processing. The tofu is produced in a curdling way by using a compound nutrient-enhancing coagulator, an acid curing agent, a dispersing agent, a quality improver and an absorption promotion factor to replace the traditional single coagulator, wherein calcium chloride, zinc gluconate and ferrous lactate are a nutrition enhancer; a citric acid is the acid curing agent; sucrose fatty acid ester is the dispersing agent; sodium hydrogen phosphate is a quality improver; and the absorption promotion factor is casein phosphopeptides and an ascorbic acid. The compound nutrient-enhancing coagulator tofu is uniform in color, compact in tissue, elastic, delicate in taste, thick in flavor and free of abnormal taste and astringent, thereby overcoming the disadvantages of the existing single coagulator tofu. The compound nutrient-enhancing coagulator tofu disclosed by the invention contains about 603.508mg/100g calcium, 4.552mg/100g zinc, 2.377mg/100g iron and 10.445% of protein. Additionally, the compound nutrient-enhancing coagulator tofu not only is rich in nutrition, but also is a new type public food for enhancing calcium iron zinc.

The production process of desugared jinsi jujube juice uses the Chinese jinsi jujube as main raw material and adopts the following steps: selecting material, cleaning, removing abnormal taste by using active carbon, soaking the remove pesticide residue, steaming, stoning, pulping, desugaring, filtering, dissolving auxiliary material, homogenizing, filling, sterilizing and packaging so as to obtain the invented product with rich nutrients and unique flavour.

The invention provides instant opened lotus nuts and a production method thereof. In order to fully maintain a special fresh scent of the opened lotus nuts and friability of lotus kernels, the production method mainly includes the following production steps that firstly, shell lotus nuts are inspected and collected, wherein medium-well fresh shell lotus nuts are picked, and the shell lotus nuts are free of deterioration and abnormal taste; secondly, cleaning is performed, wherein running tap water is used for flushing the shell lotus nuts; thirdly, airing is performed, fourthly, opening is performed, wherein the top ends of the lotus nuts are incised with openings which are 0.5-1.0cm in length; fifthly, seasoning is performed, wherein the shell lotus nuts with the openings undergo seasoning; sixthly, microwave maturing is performed, wherein the seasoned shell lotus nuts undergo microwave maturing; seventhly, picking is performed, wherein burnt and unmatured shell lotus nuts are removed; eighthly, packing is performed, wherein packing is performed in an inflation mode. According to the instant opened lotus nuts, the special fresh scent of the instant opened lotus nuts is maintained, taste is good, and the instant opened lotus nuts can be eaten after a bag is opened.

The invention discloses an orange fresh-keeping method which comprises the following steps: 1) triturating or cutting garlic leaves or garlic heads into slices, putting into clear water with a garlic water ratio of 1:10, soaking for 12 hours, decocting the garlic water to boil, cooling to room temperature; 2) adding honey with an adding proportion of 1%; 3) soaking oranges which are fresh, are strictly selected, have no peel damage or insect diseases in the garlic water for 10-15 seconds, air-drying the oranges, and storing according to a routine method. According to the orange fresh-keeping method of the invention, the garlic contains natural chemical substances for sterilization, and can be used as an orange fresh-keeping agent; raw oranges processed by the method have smooth and brightened peel, and slight garlic pungent taste, have no other abnormal taste of orange pulp, and have no harm to human body after eating; the method of the invention is convenient for raw material searching, has no restriction, and facilitates large scale orange fresh-keeping processing.

The invention relates to a method for improving freshwater fish quality with beneficial microorganisms, belongs to the field of aquaculture microorganism application and aims to provide a microorganism application technical method for effectively improving freshwater fish quality. In 1-2 months before marketing of freshwater fish, cultured 'EM (effective microorganisms) are poured in an aquaculture water area every five days in sunny mornings on the conditions that the water temperature is above 15 DEG C and dissolved oxygen is not less than 3mg/L, so that abnormal taste of the freshwater fish under manual rich-water rearing conditions can be lessened to improve freshwater fish quality and increase aquaculture economic benefits. The method is technically simple, low in investment and risk, high in operability, simple to master and apply and easy to popularize.

An anion releasing painting and calligraphy pigment is a novel healthy and environmental-friendly culture article releasing anions. The anion releasing pigment can permanently release anions, and the number of the released anions is more than 1500/cm. The anion releasing painting and calligraphy pigment has the efficiency of permanently and persistently releasing anions, removing harmful gas and abnormal taste, resisting and inhibiting bacteria, radiating far infrared and resisting electromagnetic radiation. The pigment is beneficial to human body health, can improve an alveolar secretion function and pulmonary ventilation and gas exchange functions, improve microcirculation, enhance the immunity of organisms and purify air, and has bacteriostatic function and good medical healthcare function.

The invention relates to the technical field of kitchen washing appliances, in particular to a dish-washing machine capable of completely eradicating residual water and a washing method of the dish-washing machine. The dish-washing machine comprises a box body, a cup located in the box body, a spraying arm, a water softener, a water inlet device and a drainage device, wherein the spraying arm is located on the upper part of the cup; and the drainage device comprises a drainage pump arranged on one side of the cup and a first drainage pipeline connected with the drainage device, the other sideof the first drainage pipeline is connected with a breathing device anti-siphon assembly, and a second drainage pipeline is connected to the other side of the breathing device anti-siphon assembly. According to the dish-washing machine capable of completely eradicating the residual water and the washing method of the dish-washing machine, by changing a drainage system structure and a drainage method, residual water residue in the dish-washing machine is completely eradicated, onerous residual water cleaning work after dish washing is reduced, germs breeding and unpleasant abnormal taste and the like caused by residual water existing in an inner container are effectively prevented and controlled, and the user experience is improved.

The invention belongs to technical field of litter box, especially relates to aroma degerming walnut composite litter box and a preparing method thereof. Walnut can emit slight fragrant and sweet smell in processing. The litter boxis featured in small density, good water-absorbing quality, filling power, antibacterial property and absorptive property. The litter box is capable of biodegradation and environmental protection, to effectively improve living environment of cat. The regularly removed litter box can improve soil and animal waste can act as organic fertilizer, which saves resources. The preparing methodis to make walnut, filling wood, antibacterial agent, sodium bicarbonate and binder react, and adopt vertical circular mould granulator to make litter box particles have uniform size, tiny aperture, and good filling power, which guarantees strong absorption of abnormal taste of excrement and has big output and production efficiency.

The present invention relates to a charcoal sculpture, composed of a bamboo charcoal or a nanometer modified bamboo charcoal principally, a total internal surface area of the micropores of per gram of the bamboo charcoal or the nanometer modified bamboo charcoal material is not less than 2000m, a strength is not less than 250kg/cm, firstly making the bamboo charcoal and the bamboo charcoal powder, then making a charcoal sculpture blank, and finally making a charcoal sculpture finished product. By means of the special-purpose process of the invention, the high temperature bamboo charcoal has a high hardness, and is capable of absorbing various noxious gases, smog and abnormal tastes largely. By means of using the high temperature burning bamboo charcoal to produce the charcoal sculpture, it is capable of combining air purification products with the sculpture process, further combining the air purification with the environment protection artistic market, and integrating the technical charcoal molding and the sculptures artistic, thus the charcoal sculpture has an unique artwork appreciation worthiness, also has functions of purifying the air, regulating the humidity, preventing a radiation and accelerating a human body to be in good health.

The invention discloses a carbon barbecue oven which can purify fumes arising from the carbon barbecue and remove most abnormal taste generated during the barbecue, thereby realizing smokeless barbecue. A carbon oven is arranged at the upper part of a machine shell of the barbecue oven and a narrow spacing honeycomb cylindrical electric field, high voltage DC power and a blower are arranged at the lower part of the interior of the machine shell; a smoke collection cover which is communicated inside the machine shell via an air tube and an air outlet are positioned on the upside of the machine shell; an air inlet of the blower is connected with the narrow spacing honeycomb cylindrical electric field, and an air outlet of the blower is connected with an exhaust outlet via a tube; a windshield is positioned at the upper front part of the smoke collection cover. The invention is mainly suitable for the occasions such as the restaurants, the kitchen, the food plaza, the cate street, the tourist area, the business site, etc.