217 results about "Disodium Succinate" patented technology

The invention discloses umami seasoning and a preparation method thereof. The umami seasoning comprises the following components by weight: 10-50 parts of yeast extract, 10-50 parts of salt, 5-20 parts of saccharides, 5-40 parts of powdered filler, 1-10 parts of soy sauce powder, 0.1-5 parts of vinegar powder, 1-10 parts of protein substances and 3-20 parts of spice powder. All the raw materials adopted by the umami seasoning have properties of foods, and the umami seasoning is not added with monosodium glutamate, disodium nucleotide, disodium succinate, artificially extracted amino acids or all kinds of flavors and any other components belonging to the field of food additives. Because the yeast extract is rich in various naturally-existed delicious amino acids, polypeptides, B-family vitamins and the like, the prepared umami seasoning not only has the advantages of being natural, safe, nutritional and healthy, but also is rich and full in flavor, is mellow and long-lasting in taste, has incomparable umami-increasing and seasoning effects, and can be widely used in food processing and seasoning and cooking of dishes.

The invention discloses an anchovy cooking liquor seafood sauce and a preparation method thereof, which are used for solving the problems that the existing anchovy cooking liquor is heavy in bitter fishy smell, poor in mouthfeel and flavor and poor in food safety as well as environment pollution is caused by emission of the anchovy cooking liquor. The anchovy cooking liquor seafood sauce is compounded by the following components in percentage by weight: 70%-80% of anchovy cooking liquor extract, 5%-10% of spirulina powder, 3%-5% of lecithin powder, 0.1%-0.3% of five spice powder, 0.3%-0.7% of monosodium glutamate, 3%-5% of corn starch, 5%-10% of salt, 2%-4% of white sugar, 0.2%-0.5% of disodium succinate and 0.01%-0.03% of antioxidant. The anchovy cooking liquor seafood sauce disclosed by the invention is reasonable in compatibility, low in production cost, delicious in taste, mellow in mouthfeel, full of nutriments, not easy to deteriorate by oxidization and agglomerate and get damp, and long in quality guarantee period. Moreover, all of the various indexes satisfy the national standard, and the food safety is high.

Disclosed is a cleansing composition and methods for its use capable of treating acne comprising an anti-acne agent comprising benzoyl peroxide, a combination of cleansing agents comprising disodium laureth sulfosuccinate and sodium C14-16 olefin sulfonate, and a combination of skin active ingredients comprising Cucurbita pepo fruit extract, niacinamide, epilobium angustifolium extract, Silybum marianum fruit extract, and Lactobacillus/ganoderma lucidum extract/Lentinus edodes extract ferment filtrate.

A mushroom and cordyceps militaris extract flavoring and a preparation method thereof. The mushroom and cordyceps militaris extract flavoring comprises monosodium glutamate, mushroom submicron powder, maltodextrin, yeast extract, disodium 5'-ribonucleotide, hydrolyzed vegetable protein, disodium succinate, powdered oil and the like. The preparation method comprises the following steps of cleaningmushrooms and cordyceps militaris extract, drying them by an oven, sieving the dried mushrooms and the cordyceps militaris extract, crushing the sieved mushrooms and the cordyceps militaris extract into superfine powder having the size less than 10 micrometers, mixing well the superfine powder and other crushed materials with stirring, granulating by rotation, drying by a fluidized bed, grading by vibration, packaging automatically, and carrying out sterilization by gamma irradiation at a dose of 3KGy. The preparation method adopts ultra-microprocessing of mushrooms and cordyceps militaris extract to realize that taste-producing substances and nutrient components are released fully, and thus a delicate flavor is increased and an absorption rate of nutrients is improved. Through reasonableproportions and interaction of superfine powder and powdered oil, a unique delicious taste is obtained. Through a fluidized bed drying technology, materials are heated uniformly; heating time is short; temperature-sensitive components in a condiment are retained; energy consumption is low; and product quality is stable. Through irradiation sterilization, a shelf-life of two years can be realized.

The invention discloses a granular diet therapy and health maintenance chicken essence seasoning. The seasoning is prepared from the following raw materials in parts by weight: 3 to 5 parts of pure chicken powder, 1 to 2 parts of pure chicken fat, 40 to 45 parts of monosodium glutamate, 28 to 32 parts of salt, 1 to 3 parts of I+G, 6 to 8 parts of white granulated sugar, 1 to 3 parts of yeast extract, 2 to 4 parts of corn starch, 8 to 10 parts of maltodextrin, 0.1 to 0.3 part of disodium succinate, 0.1 to 0.4 part of hydrolyzed vegetable protein powder, 0.1 to 0.2 part of corn oil, 3 to 5 parts of nutrition additive, 1 to 2 parts of cactus freeze-dried powder, 1 to 2 parts of carrot powder, 0.7 to 1.4 parts of purple sweet potato powder, 0.3 to 0.5 part of amomum powder, 0.3 to 0.5 part of turmeric powder, 1 to 3 parts of siraitia grosvenorii powder, 0.2 to 0.4 part of rosemary powder, 0.1 to 0.2 part of cinnamon powder, 0.5 to 0.7 part of garlic powder, 0.2 to 0.4 part of ginger powder, and 1 to 2 parts of mushroom powder. The seasoning is unique in aroma and rich in nutrition; and the mushroom has special fresh taste of fungi, and purple perilla, hovenia dulcis thumb and the like are extracted together, so that the seasoning has unique nutritional components. The rosemary can resist oxidation, delay senility, eliminate excessive free radicals produced in human body, protect the structure of cell membranes and retard human senility.

The invention belongs to industrial recirculated cooling water treatment technical field, concretely relates to a biodegradable corrosion and scale inhibitor epoxy succinic acid copolymer and its preparation method. According to the invention, maleic anhydride is taken as a raw material, is subjected to alkaline hydrolysis to generate disodium maleate, under the effect of a catalyst, hydrogen peroxide is oxidized to epoxy disodium succinate; epoxy disodium succinate and acrylic acid, 3-allyloxy-2-hydroxy-1-moropholino ethanesulfonic acid monosodium salt are subjected to copolymerization to obtain epoxy succinic acid/acrylic acid/3-allyloxy-2-hydroxy-1-moropholino ethanesulfonic acid monosodium salt copolymer. The corrosion and scale inhibitor has the advantages of no phosphor, no nitrogen, high temperature resistance and biodegradable effect, and is a environment-friendly type corrosion and scale inhibitor. The prepared polymer possesses good scale inhibition performance and rust inhibition performance, and can be used for scale inhibition treatment in the fields of recirculated cooling water, boiler water, oil field water, membrane treatment and the like, and is a scale inhibition dispersant with excellent performance.

The invention relates to a chicken powder seasoning. The chicken powder seasoning is prepared from the following raw materials: refined salt powder, white granulated sugar powder, monosodium glutamate powder, I+G (IMP+GMP), disodium succinate, yeast extract powder, ginger powder, white pepper powder, corn starch, maltodextrin, refined chicken fat, chicken meal, powdered pork bone soup, chicken flavor and pigment. The prepared chicken powder seasoning has high freshness on one hand, on the other hand, the chicken powder seasoning has mellow and natural meat soup feeling, delicious natural chicken soup taste and good effect when being added in dishes, soups and hot pots properly.

The present invention discloses a monosodium glutamate-free composite seasoning, which is mainly prepared from the following raw materials: edible salt, white sugar, maltodextrin, glucose, acid hydrolyzed vegetable protein, mushroom powder, pure chicken powder, a yeast extract, disodium 5'-ribonucleotide, shrimp powder, scallop powder, disodium succinate, citric acid, onion powder and glycine, and is characterized in that the raw materials do not contain monosodium glutamate. According to the present invention, the same flavor as the monosodium glutamate can be achieved without the addition of the monosodium glutamate, and the monosodium glutamate-free composite seasoning with characteristics of unique flavor, mellow taste, heath benefiting, meeting of urgent need of people on healthy diet, no antioxidant and no preservative is provided.

The invention relates to an environmentally-friendly sterilization and moisture retention hand cleanser. The hand cleanser comprises the following components, by mass, 25-40 parts of a haw extract, 1-5 parts of a cationic bactericide, 5-10 parts of fatty alcohol polyoxyethylene ether disodium sulfosuccinate, 1-3 parts of betaine, 0.1-0.5 parts of squalane, 1-3 parts of a thickening agent, 0.1-0.5 parts of an antiseptic, 0.1-0.5 parts of a chelating agent and 0.01-1.0 part of a pH adjusting agent. The sterilization and moisture retention hand cleanser has the characteristics of rinsibility, foamability, unique sterilization and environmental protection, and harmlessness to human bodies after long-term use, and provides a safe and effective sterilization effect for personal daily cleaning care.

The invention discloses tuckahoe and sanchi flower composite seasoning powder which is prepared by the following raw materials in part by weight: 3 to 5 parts of composite nutrient extract, 5 to 7 parts of pure chicken powder, 4 to 6 parts of chicken extract, 0.3 to 0.5 part of pure chicken oil, 25 to 27 parts of essence, 39 to 42 parts of edible salt, 7 to 9 parts of white sugar, 6 to 8 parts of corn starch, 0.1 to 0.3 part of disodium succinate, 0.1 to 0.2 part of sea buckthron oil, 3 to 5 parts of composite spice, 0.3 to 0.5 part of arrowroot, 0.1 to 0.2 part of aloe freeze-dried powder, 0.2 to 0.4 part of medlar powder and 0.3 to 0.4 part of milk vetch powder. The tuckahoe and sanchi flower composite seasoning powder has unique fragrance and rich nutrition; sea-tangle has special delicious flavor; due to composite extraction of sanchi flower and the milk vetch, the tuckahoe and sanchi flower composite seasoning powder has special nutrient components and has a unique delicious and fragrant feature while realizing health protection; and nature, nutrition and health are fused into daily cooking of people.

The invention discloses an acete chinensis cooking liquid seafood seasoning which is prepared from the following components according to mass percent: 70%-80% of acete chinensis cooking liquid extractives, 5%-10% of table salt, 3%-5% of monosodium glutamate, 2%-4% of white sugar, 1%-3% of chicken powder, 3%-5% of lecithin powder, 0.1%-0.3% of herbs powder, 0.2%-0.5% of disodium succinate, 3%-5% of maltodextrin and 0.01%-0.1% of flavor nucleotides disodium. The acete chinensis cooking liquid seafood seasoning provided by the invention is reasonable in compatibility, low in production cost, fresh in flavor, mellow in taste and rich in nutrition, has a long quality guarantee period, and is high in dispersion, fluidity and instant solubility. The invention also discloses a preparation method of the acete chinensis cooking liquid seafood seasoning. The preparation method mainly comprises the following steps of preparing the acete chinensis cooking liquid extractives and compounding. The preparation method is simple in processing step, high in operability and low in production cost, and solves the problem of environment pollution caused by exhaust of acete chinensis cooking liquid.

The invention provides vacuum freeze-dried pleurotus eryngii crisp chip and a preparation method thereof. The vacuum freeze-dried pleurotus eryngii crisp chip comprises the following materials: pleurotus eryngii, soy sauce, monosodium glutamate, hydrolyzed vegetable protein, a yeast extract, salt, chilli powder, black pepper powder, paprika powder, nucleotides disodium, disodium succinate and water. The preparation method for the acuum freeze-dried pleurotus eryngii crisp chip comprises the following steps of: picking the fresh pleurotus eryngii as the raw material, and using clear water to clean the picked pleurotus eryngii; cutting the cleaned pleurotus eryngii into slices; heating auxiliary materials until the auxiliary materials are boiled, adding the pleurotus eryngii slices to the boiled auxiliary materials, continuously boiling the mixture; fishing out the pleurotus eryngii slices and draining the moisture; freezing and conducting vacuum-drying on the drained pleurotus eryngii slices; and finally, getting out the pleurotus eryngii slices and packaging the pleurotus eryngii slices into a vacuum moistureproof packaging bag to obtain the finished product. According to the vacuum freeze-dried pleurotus eryngii crisp chip and the preparation method thereof disclosed by the invention, the problem that the pleurotus eryngii is not easy to store is solved; the vacuum freeze-dried pleurotus eryngii crisp chip is crisp in mouthfeel, strong in flavor, long in retention period, and capable of reducing the loss of the nutritional ingredients in the pleurotus eryngii. Moreover, the preparation process is simple, the preparation time is short, and the energy consumption is low.

The invention relates to a fungus soup base and a preparation method thereof. The soup base comprises raw material components in percentage by mass as follows: 2.0%-5.0% of porcini, 10%-15% of chicken essence seasoning, 8%-12% of monosodium glutamate, 4%-8% of cooking oil, 1%-5% of salt, 2%-3% of shiitake, 0.8%-1.9% of modified starch, 0.02%-0.1% of potassium sorbate and 55%-68% of water and can further contain custer sugar or disodium succinate and the like; the porcini is soaked and ground into pulp, the taste is stronger and more mellow, then stir-frying and boiling processes are performed, effective components are sufficiently released and dissolved in water and oil, so that the effective components of the porcini are sufficiently released, and the soup base tastes more delicious, contains richer nutrition and has important application value.

The invention belongs to the field of seasoning technology and particularly relates to a complex nutritional flavorous enhancer, which consists of the following raw materials by weight part: 10-25 parts of glycine, 35-65 parts of monosodium glutamate, 5-15 parts of L-aspartic acid, 3-10 parts of I+G, 1-5 parts of DL alanine, 0.5-1.5 parts of DL-serine, 1-5 parts of L-lysine hydrochloride, 0.5-5 parts of methionine, 2-10 parts of pyrophosphate sodium, 2-10 parts of L-histidine hydrochloride, 0.5-5 parts of disodium succinate, 4-10 parts of animal protein hydrolysates, 4-10 parts of plant protein hydrolysates and 2-8 parts of mushroom powder. The complex nutritional flavorous enhancer preserves the original flavor of raw materials and has strong and ample flavor. With the animal protein hydrolysates, plant protein hydrolysates and mushroom powder added to the complex nutritional flavorous enhancer, the complex nutritional flavorous enhancer has high nutritional value, and does not make one thirsty upon using it.

The invention discloses a kelp sauce base stock and a production and application thereof. The kelp sauce base stock comprises the following components in parts by weight: dried kelp, edible glucose, gourmet powder, 1+G, edible fine salt, yeast extract, hydrolyzed vegetable protein powder, white granulated sugar, maltodextrin, ginger powder, disodium succinate, modified starch, potassium sorbate and water. The production method of the kelp sauce base stock comprises the following steps: 1, soaking and washing the dried kelp; 2, stewing; 3, rinsing and draining; 4, carrying out coarse grinding on the kelp and then adding water and milling the kelp into kelp slurry by a colloid mill; 5, heating the kelp slurry and other components in a gradient manner to carry out thermal reaction; and 6, homogenizing in the colloid mill to finally obtain the kelp sauce base stock. The kelp sauce base stock disclosed by the invention has the unique flavor of kelp, delicious and mellow taste and long-lasting aftertaste and is easy to take and rich in nutrients. The produced sauce base stock can be basically applied to the production of kelp sauce.

The present invention discloses a crab flavor seasoning sauce prepared through an enzymolysis method, and a preparation method thereof, wherein the crab flavor seasoning sauce is prepared from the following raw materials by weight: 40 parts of a crab meat hydrolysate, 60 parts of a hypsizygus marmoreus hydrolysate, 10-20 parts of amino acids, 10-20 parts of reducing sugar, 5-15 parts of edible salt, 5-10 parts of disodium ribonucleotide, 5-10 parts of disodium succinate, 5-10 parts of caramel color, and 20-30 parts of water. The preparation method comprises: (1) preparing a crab meat hydrolysate; (2) preparing a hypsizygus marmoreus hydrolysate; (3) mixing the two hydrolysates and the remaining raw materials according to a certain ratio, and carrying out a Maillard reaction; and (4) sterilizing. According to the present invention, the prepared crab flavor seasoning sauce has characteristics of delicious and sweet odor of seafood, realistic crab flavor and mellow, delicious, thick and lingering taste, can be widely used for cooking of various types of seafood, and can be adopted as the appetizing sauce and the dish seasoning so as to provide effects of flavor increasing and fresh improving.

The invention relates to a method for preparing dimethyl succinate. The method comprises the following steps: (1) preparing disodium succinate fermented liquid; (2) treating the disodium succinate fermented liquid; and (3) preparing dimethyl succinate by using a bipolar-membrane electrodialysis apparatus. The processes such as catalyst cleaning, regeneration, and the removal of a deactivated catalyst, and the like existing in the traditional preparation process are omitted; and the whole reaction process is green and clean, and completely conforms to the operating requirements of the modern chemical industry.

The invention discloses a preparation method for freshening monosodium glutamate. The invention aims to provide a production method for freshening monosodium glutamate. The preparation method is characterized by comprising the following raw materials in proportion by weight: 165-175 parts of sodium glutamate, 13-14 parts of disodium 5'-ribonucleotide, 19-20 parts of disodium succinate and 0.2-0.3 part of trichlorosucrose. The preparation method comprises the following steps of: A, uniformly mixing the sodium glutamate, disodium 5'-ribonucleotide and disodium succinate according to the proportion to obtain a mixture; and B, putting the mixture obtained from the step A to a pulverizer for pulverizing to obtain a product. The freshening monosodium glutamate prepared by preparation method is mainly used as a freshening additive for soy sauce.

The invention discloses rose chicken taste seasoning powder which is prepared by the following raw materials in parts by weight: 3 to 5 parts of a composite nutrient extract, 5 to 7 parts of pure chicken powder, 4 to 6 parts of a chicken extract, 0.3 to 0.5 part of pure chicken oil, 25 to 27 parts of monosodium glutamate, 39 to 42 parts of edible salt, 7 to 9 parts of white sugar, 6 to 8 parts of corn starch, 0.1 to 0.3 part of disodium succinate, 0.1 to 0.2 part of sea buckthron oil, 3 to 5 parts of composite spice, 0.3 to 0.5 part of mushroom powder, 0.1 to 0.2 part of cucumber freeze-dried powder, 0.2 to 0.4 part of purslane freeze-dry powder and 0.3 to 0.4 part of rose powder. The rose chicken taste seasoning powder has a unique fragrance and rich nutrition; flammulina velutipes has a special delicious flavor; due to the composite extraction of fructus evodiae and the like, and the addition of the rose powder and the like, the rose chicken taste seasoning powder has special nutrient components and has a unique delicious feature while a health protection effect is realized; and nature, nutrition and health are fused into daily cooking of people.

The invention belongs to the field of food, and particularly relates to spicy fish seasoning and a making method thereof. The spicy fish seasoning is composed of an oil package and a dry package. The oil package is made from plant oil, soybean paste, pod pepper, fermented soya beans, old ginger, garlic, white granulated sugar, green prickleyash, salt, sour cowpeas, soybean paste, five-spice powder, white pepper powder, capsanthin, zanthoxylum oleoresin, capsicum oleoresin, potassium sorbate, monosodium glutamate, I+G, disodium succinate and citric acid. The five-spice powder includes anise, cinnamon, fennel, amomum tsao-ko and jambolan. The dry package is made from pod pepper and green prickleyash. The invention further discloses the making method of the spicy fish seasoning. Due to the unique formula of the spicy fish seasoning, a cooking beginner can also make delicious spicy fish; during cooking, various seasonings do not need to be temporarily prepared or fried, the seasoning can be directly added, and the cooking time is shortened. The obtained spicy fish is tender in meat, delicious and well popular with consumers.

The invention discloses a method for preparing a back-cut fish, which comprises the following steps of: (1) scaling fish at room temperature, laparotomizing from the fish fin and cleaning; (2) adding salt according to the ratio of the fish to the salt of 1 to 0.04 and kneading the salt on the fish; (3) uniformly spraying yellow wine and rice wine on the fish and uniformly kneading; (4) putting the fish in salting liquid prepared from white granulated sugar, green onion powder, onion powder, ginger powder, garlic powder, pepper powder, star aniseed powder, monosodium glutamate, I+G, yeast extract, disodium succinate, sesame oil and plant oil and uniformly kneading, and salting at the temperature of between 0 and 4 DEG C for 15 to 20 hours; and (5) performing vacuum packing of the salted fish, quickly refrigerating at the temperature of 50 DEG C below zero for 25 to 35 minutes, putting into boxes, putting in a refrigerator and obtaining the finished products. The fish prepared by the method is rich in nutrition, unique in flavor and taste, is tasty and refreshing and convenient to carry and eat, and can be produced industrially.

The invention belongs to the fields of cleaning and protection of high-speed rails and in particular relates to a cleaning agent for the outer surface of a high-speed rail. In order to solve the problems that oil paint and rubber on the outer surface of the high-speed rail are easily damaged by the existing cleaning agent and the environment is severely polluted by wastewater produced by using theexisting cleaning agent, the invention provides the cleaning agent for the outer surface of the high-speed rail. The cleaning agent for the outer surface of the high-speed rail contains 1.5-2 parts of disodium succinate, 1-1.5 parts of sodium percarbonate, 0-1.5 parts of diammonium citrate, 5 parts of trisodium citrate, 5 parts of sodium laurylsulfate, 1-3 parts of lemon oil and diacid ester mixture, 1-2.5 parts of ethanol, 2-2.5 parts of propylene glycol and 78-84 parts of water. The PH value of the cleaning agent for the outer surface of the high-speed rail is close to 7, so that the oil paint and rubber on the outer surface of the high-speed rail can be prevented from being damaged, the cleaning agent can be rapidly degraded, has no pollution to the environment and has the cleaning rate of 93% or above.