25 results about "Bay leaf" patented technology

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

The invention discloses a distillation and extraction device for producing geranium oil in the technical field of distillation, which comprises a distillation unit, a distillation kettle, a guide part fixedly arranged at the lower part in the distillation kettle, a fixed part rotationally connected above the guide part, and a containing part rotationally connected above the fixed part. The three sets of bearing components used for containing the bay leaf raw materials are obliquely arranged in the vertical direction, and the three sets of bearing components are combined in the horizontal direction in a surrounding mode, so that the bearing components can fully guarantee that the bearing components make contact with bay leaf raw material steam, meanwhile, blocking interference cannot be formed among the bearing components, and the bearing components are not prone to falling off. Furthermore, the bay leaf raw materials at different positions in the distillation kettle can be in contact with steam in time for distillation, and an essential oil and steam mixture after distillation is not hindered to be collected upwards in time, so that the purposes of fully utilizing the internal space of the distillation kettle and remarkably improving the distillation efficiency are achieved.

The invention discloses an embrittled beetle sample and a preparation method thereof, and belongs to the technical field of cultural relic repair and protection. The method comprises the following steps: step 1, selecting palm plant leaves, cutting the palm plant leaves to obtain a beetle sample, soaking the beetle sample in water, heating the beetle sample to remove surface impurities and internal soluble substances, and enabling the beetle sample to be in a saturated water state; 2, preparing a sulfuric acid solution, and soaking the pretreated Betashes in the sulfuric acid solution through a sample to realize different degrees of cellulose degradation and embrittlement effects; and 3, washing the sample with deionized water, repeatedly soaking the sample treated in the step 2 until the sample is neutral, and drying the sample to obtain the embrittled sample. The method has the advantages that the fibers of the beetle are controllably degraded through the sulfuric acid solution, that is, natural embrittlement of the beetle is simulated through chemical treatment, the embrittlement state of the beetle can be quickly simulated, a standardized sample is provided for protection and repair research, and the method can be used for cultural relic protection material testing, repair technology verification and aging mechanism research.

The present application relates to the technical field of plant essential oil, and particularly discloses an essential oil composition and application thereof.The essential oil composition comprises the following components: carvacrol, thymol, lemon oil, peppermint oil, bay leaf oil, patchouli oil, geranium oil, perilla oil, cinnamon oil, clove oil and boldo oil.The essential oil composition provided by the present application is natural, environment-friendly, has good sterilization effect, comfortable smell, no obvious skin irritation, harmless to human body, and friendly to the environment, and can be applied to the preparation of antimicrobial products.

The invention belongs to the technical field of skin care products, and particularly relates to a sleep essential oil composition and a preparation method thereof.The sleep essential oil composition comprises a basic essential oil mixture and a soothing essential oil mixture, and the basic essential oil mixture comprises grape seed oil, prunus amygdalus dulcis oil, vegetable oil and tocopheryl acetate; the soothing essential oil mixture comprises the following components: lavender oil, lime oil, patchouli oil, frankincense oil, pelargonium graveolens oil, magnolia flower oil, bay leaf oil and cinnamon oil. The soothing essential oil mixture and the basic essential oil mixture in a specific proportion are combined, the sleep quality is effectively improved, anxiety is relieved, grape seed oil and other ingredients in the basic essential oil mixture nourish and moisturize skin and promote relaxation and recovery, various essential oil in the soothing essential oil mixture acts on a nervous system through unique fragrance and characteristics, deep sleep is helped, and the sleep quality is improved. The pressure and anxiety are relieved.

The invention provides an anti-nasal obstruction essential oil composition and a preparation method thereof, and belongs to the technical field of compound essential oil. The essential oil composition comprises compound essential oil and an amphiphilic lactobacillus fermentation lysate composition, the compound essential oil is prepared from 1 to 15 parts of flos magnoliae essential oil, 1 to 10 parts of bay leaf essential oil, 1 to 8 parts of linalool thyme essential oil, 1 to 8 parts of holy bay essential oil and 1 to 5 parts of herba asari essential oil; the amphiphilic lactobacillus fermentation lysate composition is prepared from the following components in parts by weight: 50 to 80 parts of rosemary hydrolat, 1 to 7 parts of Montanov L and 1 to 10 parts of lactobacillus fermentation lysate; the mass ratio of the amphiphilic lactobacillus fermentation lysate composition is 92%-98%. The five essential oils are compounded in proportion to prepare the compound essential oil, and the amphiphilic lactobacillus fermentation lysate composition is added; wherein the compound essential oil is based on the compatibility theory of monarch, minister, assistant and guide, and has obvious effects of warming channels, resolving dampness, opening orifices and conditioning root causes, and the amphiphilic lactobacillus fermentation lysate composition is added, so that the compound essential oil is safer, milder and more comfortable, has the functions of quickly opening orifices and maintaining for a long time, is safe, mild and non-irritant, is scientific in compatibility, and is suitable for sensitive people such as children and old people to use.

The invention relates to a special organic fertilizer for greenhouse vegetables produced by utilizing erythromycin residues, which is prepared by fermenting the following raw materials in parts by weight through microbial bacteria consisting of bacillus licheniformis and bacillus subtilis: 26-32% (w / w) of erythromycin residues, 14-16% (w / w) of stem powder, 8-10% (w / w) of corn flour, 5-8% (w / w) of soybean meal and 3-5% (w / w) of sheep manure. The fertilizer is prepared from the following raw materials: 6-8% (w / w) of cow dung, 3-5% (w / w) of linseed oil residue, 2-3% (w / w) of bay leaf, 0.8-1.2% (w / w) of potassium phosphate and 14.9-32.2% (w / w) of humic acid. The special organic fertilizer disclosed by the invention solves the problem that pests cannot be prevented and controlled on the basis of meeting nutrition supplement, and has the advantages of reducing harmful accumulation, inhibiting soil-borne diseases, and being pollution-free and nuisance-free; the formula is scientific, nutrients are complete, soil is activated, fertilizer efficiency is improved, and product quality is improved; the composting period is shortened, the cost is low, and the yield is high; the cultivated land fertility is improved, and the soil fertilizer supply environment is improved; strong odor in the composting fermentation process is reduced, and the operation environment is improved.

The invention provides a Sichuan-style pre-prepared dish sauce and a preparation method thereof, and relates to the technical field of food production. The invention selects a variety of Sichuan specialty peppers, including Xindian Qixing pepper, Chaotian pepper, Shuangliu Erjingtiao pepper, Derong pepper, and Xinjin Erjingtiao pepper, giving full play to the characteristics of different varieties of peppers, and organically combining them, so that the obtained sauce is spicy, fresh and fragrant, has an excellent taste, and is rich in a variety of nutrients, increases appetite, and promotes digestion; the sauce of the invention also adds a variety of medicinal and edible spices such as cinnamon, fragrant sand, dried ginger, fennel, bay leaf, clove, and acanthopanax bark, which enhances the flavor of the sauce while supplementing a variety of nutrients, and is green and healthy. The method has a simple production process and is suitable for large-scale mechanized production.

The invention relates to permeation-promoting essential oil. The plant essential oil is prepared from the following components in percentage by weight: 20 to 60 percent of rosa rugosa seed oil, 20 to 50 percent of simmondsia chinensis seed oil, 2 to 20 percent of crambe abyssinica seed oil, 2 to 20 percent of macadamia ternifolia seed oil, 0.1 to 8 percent of raspberry seed oil, 0.1 to 8 percent of olive fruit oil, 0.1 to 8 percent of Italian cabbage seed oil, 0.1 to 8 percent of tea seed oil, 0.1 to 8 percent of sea buckthron oil, 1 to 20 percent of sunflower seed oil, 1 to 20 percent of tocopherol, 0.1 to 8 percent of pelargonium roseum flower oil and 0.1 to 8 percent of lavandula officinalis oil. And 0.01-5% of rose oil. The product exists in the form of small molecules, the smearing spreadability of the product is greatly enhanced, the skin feeling is excellent, various sub-health states of the skin are repaired, the skin is promoted to maintain a better young state, and when other skin care products are used, more excellent permeation and absorption effects are achieved.

The invention discloses a formula and a preparation process of a Chinese herbal medicine animal feed, and belongs to the technical field of animal feed preparation, the Chinese herbal medicine animal feed comprises the following raw materials in parts by weight: a core health-care formula: 20-30 parts of radix astragali, 15-25 parts of radix astragali, 10-20 parts of hawthorn, 10-20 parts of malt, 8-15 parts of pericarpium citri reticulatae, 15-20 parts of malt, 3-6 parts of fennel, 3-6 parts of anise and 3-6 parts of myrcia; and the immunological enhancement formula comprises 8 to 15 parts of honeysuckle flower, 5 to 12 parts of wild chrysanthemum flower, 8 to 15 parts of isatis root, 12 to 15 parts of lucid ganoderma, 6 to 10 parts of tsaoko amomum fruit, 15 to 20 parts of motherwort herb, 15 to 20 parts of medicated leaven and 15 to 20 parts of beautiful millettia root. According to the invention, a biochemical method of'synergistic extraction-concentration preparation 'is adopted, and active ingredients in the medicinal materials are extracted and concentrated to the greatest extent in advance in vitro, so that the herbal medicine raw materials are upgraded into high-concentration active extracts, and animals can directly, quickly and efficiently absorb the active ingredients, therefore, the additive amount is small, and the cost is low. And the effect is more obvious and quicker.

The invention discloses a margarya melanioides rice noodle ingredient bag and a preparation method thereof, and relates to the technical field of margarya melanioides rice noodle seasoning bags. According to the ingredient bag for the river snail rice noodles and the preparation method of the ingredient bag, the ingredient bag comprises a marinated sauce bag containing spices and a fried rice noodle sauce bag; the marinated sauce bag comprises the following components by weight: red pepper powder, green pepper powder, dried ginger powder, rock sugar, monosodium glutamate, salt, radix angelicae powder, bay leaf powder, star anise powder, chili powder, light soy sauce, dark soy sauce, concentrated chicken soup powder and brine seasoning. The spice component in the prepared product is much higher than that of the marinated product prepared from spice water decocted by a traditional technology, the prepared marinated sauce is suitable for marinating of the river snail rice noodles in the whole production process of the marinated sauce, the site and the processing time are greatly saved, and meanwhile, the flavor and the taste stability of the product are also kept.

The invention relates to the technical field of essential oil preparation, in particular to a method for preparing essential oil through deep processing of a cypress extract, which comprises the following steps: immersing 80-120g of cypress in warm water at 30-40 DEG C for 3-8 minutes, and pulverizing the dried cypress by using a pulverizer to obtain pretreated cypress; mixing the pretreated cypress with 0.5-0.7 g of cellulase, adding the mixture into 280-320 g of deionized water, filtering after the reaction is finished, and concentrating the filtrate to obtain cypress essential oil; the preparation method comprises the following steps: adding cypress essential oil into 150g-160g of a fragrance slow-release agent to prepare fragrance slow-release essential oil; cellulase destroys cell walls of cypress and promotes separation of fragrance components and fragrance bodies in the cypress so as to effectively reduce fragrance loss caused by heating, and after the cypress essential oil and the fragrance slow-release agent are mixed, the fragrance slow-release agent acts on the cypress essential oil, so that the bay leaf essential oil is protected, and the fragrance loss caused by heating is reduced. The fragrance loss in the extraction and storage processes of the cypress essential oil can be effectively reduced.

The invention relates to the technical field of laser engraving, and discloses a multilayer color fluorescent engraving method for bay leaves, which comprises the following steps: S1, firstly preparing a natural bay leaf material, and pretreating the prepared bay leaves for later use; s2, cutting the treated shellfish leaves into the same size, and then preparing a fluorescent composite material coating and a protective material; s3, the prepared bayberry leaves are placed on a workbench of a laser engraving machine, and engraving work is carried out; s4, after engraving is completed, a protective composite layer and a fluorescent composite material coating are smeared; and S5, finally, the carved bayberry leaf material is packaged and dried. The optical isolation layer is arranged between the fluorescent composite material coatings, so that effective isolation between different fluorescent layers is achieved, optical interference of different fluorescent response layers is avoided in the engraving process, independence and visual definition of each fluorescent layer are guaranteed, and the color contrast and the visual effect of a finished product are improved.

The present invention relates to the technical field of steamed pork with rice flour, and discloses a steamed pork with rice flour production process, which comprises: 1, spice preparation: 50 g of angelica dahurica, 100 g of cinnamon, 100 g of star anise, 15 g of bay leaf, 50 g of hawthorn, 100 g of Chinese prickly ash, and 50 g of zanthoxylum piperitum; the preparation method comprises the following steps: preparing the following raw materials: 10 jin of sticky rice, 1 kg of peanuts, 1 kg of soybeans, 1 kg of sesame and 50 jin of streaky pork; according to the making process of the steamed pork with rice flour, radix angelicae, cortex cinnamomi, anise, bay leaves, haws, Chinese prickly ash and zanthoxylum piperitum are mixed, the mixture is subjected to high-temperature sterilization in a sealed state and then put into an oven, the upper fire is 160 DEG C, the lower fire is 120 DEG C, and the mixture is fried to be golden yellow and then ground, so that the steamed pork with rice flour is fully tasty, has rich traditional flavor and pure taste, and the product processing time is short; and the steamed pork with rice flour cannot be coagulated in an environment of 3 DEG C or above.

The invention discloses a glutinous rice leaf oil and a preparation method thereof. The glutinous rice leaf is crushed and screened, and extracted twice by an aqueous enzyme method. After the extraction, solid-liquid separation is performed, and reduced pressure concentration is performed. Finally, caprylic decanoic acid glyceride is added and stirred to obtain a supernatant to obtain the glutinous rice leaf oil. The advantages of the invention are that the glutinous rice leaf oil prepared by the invention has a high yield, the extract is rich in aroma, the glutinous rice aroma is obvious, and there is no chlorophyll and solvent residue, and the glutinous rice leaf oil can be directly used in cigarette popping beads. The glutinous rice leaf oil tobacco flavor is prepared by an extraction method, and the components and characteristics of the glutinous rice leaf are maintained to the greatest extent, providing a new way for the glutinous rice leaf. At the same time, the developed flavor has a significant effect on the formation and improvement of the style of cigarette products.

The invention relates to the technical field of food processing, in particular to flavor oil for frying fresh vegetables and a preparation method and device thereof. The flavor oil comprises the following components in parts by weight: 50-70 parts of soybean oil, 10-20 parts of rapeseed oil, 10-20 parts of lard oil, 3-7 parts of chicken oil, 1-3 parts of ginger, 1-3 parts of green Chinese onion, 3-5 parts of onion and 2-4 parts of spice. According to the technical scheme, the edible oil formed by mixing the vegetable oil and the animal oil is used as a heating medium and an extraction medium, and the oil fragrance is generated through self-heating of the oil; the raw materials of the flavor oil are heated together with ginger slices, green Chinese onion sections or onions at high temperature to generate typical green Chinese onion and ginger fragrance, then the typical green Chinese onion and ginger fragrance and spices are heated together at low temperature to extract spice composite fragrance, finally, the fragrance is coordinated, the flavor oil is suitable for directly frying vegetables, and as the raw materials of the flavor oil in the technical scheme do not involve organic solvents, the influence of organic solvent residues on food safety is avoided.

The invention discloses a hotpot condiment prepared by cooperation of steam explosion and vegetable braising, which comprises 60-80 parts of dried orange peel sauce, 30-50 parts of pumpkin powder, 10-15 parts of carrot paste, 30-50 parts of yellow lantern chili sauce, 130-150 parts of edible oil, 10-15 parts of ginger, 15-20 parts of green Chinese onion, 0.5-1 part of pepper, 0.5-1 part of anise, 0.5-1 part of bay leaf, 50-60 parts of pig bone paste, 15-20 parts of whey protein, 1-2 parts of phospholipid and 10-20 parts of corn starch. The formula comprises 20-30 parts of table salt, 10-20 parts of chicken essence, 10-20 parts of monosodium glutamate, 10-20 parts of white sugar, 30-40 parts of white vinegar, 10-20 parts of i + g, 10-20 parts of ham paste, 0.1-0.3 part of curcumin and 500-600 parts of gardenia water. The Sichuan clovershrub dried orange peel is subjected to steam explosion pretreatment under 0.8-1.5 MPa for 60-120 s, and an oil chamber structure is directionally exploded, so that the dissolution rate of polymethoxylated flavonoids (PMFs) is increased to 89% or above. Performing ternary synergistic braising: braising the flash-explosion dried orange peel, the pumpkin pulp and the diced carrots at the temperature of 80-90 DEG C and the pH value of 5.2-5.8 for 30-50 minutes to form pectin-flavone-beta carotene compound micelles; the dried orange peel gold soup hotpot condiment prepared by the method has an anti-oxidation effect and is low in fat and sodium.

The invention discloses eight-spice powder and a preparation method thereof, belongs to the technical field of food seasonings, can achieve better balance between aroma richness and cost, and reduces the production cost while realizing overall improvement of the aroma effect so as to meet the increasingly improved taste requirements of consumers and the requirements of catering enterprises on cost control. The eight-spice powder is prepared from the following components in parts by weight: 123.32 parts of fennel, 103.57 parts of star anise powder, 32.53 parts of cinnamon powder, 18.52 parts of pericarpium citri reticulatae powder, 22.33 parts of clove powder, 17.58 parts of cardamom powder, 21.32 parts of bay leaf powder and 31.29 parts of piper longum powder.

The invention provides beef paste and a preparation method thereof, and belongs to the technical field of food processing. The beef paste comprises the following raw materials: beef granules, minced beef, soybean paste, chili sauce, water, white granulated sugar, coconut oil, monosodium glutamate, cream, minced chili, salt, white sesame seeds, modified starch, ginger powder, onion powder, garlic powder, sichuanese peppercorn powder, Chinese prickly ash powder, bay leaf powder, cinnamon powder, white pepper powder, cumin powder, aniseed powder, potassium sorbate and sodium benzoate. The beef paste is high in beef content, the beef and the paste are perfectly combined, and the beef paste has obvious meat fragrance, strong sauce fragrance, low cholesterol content and long shelf life.

This invention relates to a new solution with natural and pure ingredients that prevents hair loss and promotes hair growth, characterized in that it comprises: a predetermined quantity of astragalus, a predetermined quantity of sage, a predetermined quantity of cloves, a predetermined quantity of pear blossoms, a predetermined quantity of green walnut shells, a predetermined quantity of algae, a predetermined quantity of rosehip root, a predetermined quantity of persimmon, a predetermined quantity of turmeric, a predetermined quantity of bay leaves, and the process step of obtaining plant juice by soaking a predetermined quantity of labada grass (evelik) in a predetermined quantity of hot water, a predetermined quantity of chestnut oil from the obtained plant juice, a predetermined quantity of walnut oil, and the process step of adding a predetermined quantity of sage oil.

The present invention relates to a clove oil / ionic liquid material for toughening the palm leaf sutra and a preparation and use method thereof. The present invention selects commercially available clove oil, utilizes the advantages of ionic liquid being "green", odorless, non-combustion-supporting and non-volatile, and introduces ionic liquid to modify the clove oil. The material has good stability, low volatility and low cost. In practical applications, it is found that the clove oil / ionic liquid material can effectively improve the flexibility of the simulated palm leaf sutra to 150-170% of the original (with elastic modulus as an indicator). More importantly, after the material is applied to the surface of the simulated palm leaf sutra, the toughening effect can be maintained for 5-7 months. The material has great commercial prospects and can be further promoted to the toughening protection of cultural relics such as paper cultural relics and textile cultural relics.

The application discloses a kind of bay leaf oxidation-preventing sealing devices, the present application relates to sealing cabinet equipment technical field, present and propose the following scheme, it includes oxidation-preventing sealing storage cabinet, the back surface of the oxidation-preventing sealing storage cabinet is provided with inert gas injection mechanism, the top surface and left and right sides of the oxidation-preventing sealing storage cabinet are provided with storage cabinet temperature control system;The oxidation-preventing sealing storage cabinet includes cabinet body, is fixed in the several pieces of shelf that is arranged equidistantly in the cavity of cabinet body upper and lower.This application technical scheme is stored by setting the storage cabinet of bay leaf, and setting humidity control system in cabinet, slow down insect mould breeding or bay leaf brittle;Meanwhile, between cabinet door and cabinet body, air-tightness reinforcing structure is isolated, and the content of outside air into cabinet is isolated.In the protection gas exchange system of storage cabinet inside, nitrogen, argon and other protective gases are filled into the cabinet to exchange possible oxygen, so as to protect bay leaf from oxygen corrosion.

The invention relates to the technical field of food processing, and provides a roast chicken making method using a Hailang brown variety old hen as a raw material, and the roast chicken making method comprises the following steps: carrying out breast cutting shaping, leg beating shaping, weaving, acid discharge, firing, marinating, smoking and post-treatment on a white chicken to obtain a roast chicken; the marinated spice is prepared from the following raw materials in percentage by weight: clove, fennel, rhizoma kaempferiae, liquorice, galangal, amomum tsao-ko, pepper, pericarpium citri reticulatae, fructus amomi, amomum tsao-ko, netmeg, radix angelicae, magnolia flower, myrcia, cinnamon, medlar, red dates, piper longum, amomum cardamomum, galangal, poria cocos, alpinia katsumadai, hawthorn, rhizoma zingiberis, red ginseng, lucid ganoderma, boat-fruited sterculia seed and the balance of star anise. According to the technical scheme, the problem that the meat quality and flavor of the roast chicken are poor in the prior art is solved.

The present application relates to the field of seasoning processing technology, specifically disclosing a spice, its preparation method, and brine. The spice comprises the following raw materials by weight: 300-500 parts chili pepper, 200-400 parts Sichuan peppercorn, 100-200 parts star anise, 25-35 parts cinnamon bark, 15-25 parts fennel, 5-15 parts cumin, 5-15 parts black pepper, 5-15 parts nutmeg, 2-7 parts cardamom, 2-7 parts angelica, 5-15 parts amomum, 2-7 parts galangal, 10-20 parts bay leaf, 15-25 parts tsaoko, 5-15 parts tangerine peel, 5-15 parts oak leaf powder, and 10-22 parts magnolia bud powder. The present application has the advantage of being used in brine to make the resulting marinated product rich in flavor but not greasy, easy to store, and suitable for people with weak stomachs.