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1477 results about "Flesh" patented technology

Flesh is the soft substance of the body of a living human or other animal. In a human or other animal body, this consists of muscle and fat; for vertebrates, this especially includes muscle tissue (skeletal muscle), as opposed to bones and viscera. Animal flesh, as food, is called meat. In plants, "flesh" is the tissue of the plant. In fungi, "flesh" is the trama that composes the internal tissue of a mushroom.

Health wine raw materials and health wine

The invention provides health wine raw materials, which comprise the following components in part by weight: 8 to 12 parts of Siberian solomonseal rhizome, 6 to 12 parts of fragrant solomonseal rhizome, 4 to 10 parts of raspberry; 2 to 8 parts of medlar, 2 to 8 parts of Chinese date, and 4 to 12 parts of dried longan pulp. The invention also provides preparation methods of two kinds of health wine, which comprises the following steps of: a) soaking the health wine raw materials in distilled spirit, filtering, and adding white granulated sugar into the obtained filtrate, dissolving and uniformly mixing to obtain the health wine; b) performing heat reflux extraction on the health wine raw materials by using solution of ethanol at proper concentration, filtering, recovering a solvent from the obtained filtrate to obtain extract, adding the distilled spirit into the extract to blend, then adding the white granulated sugar, dissolving, uniformly mixing and filtering to obtain the health wine. Compared with the prior art, the health wine prepared from the components by the two different preparation methods has the advantages of resisting fatigue, increasing immunity and building body, mainly because the Chinese date and the dried longan pulp, and the Siberian solomonseal rhizome, fragrant solomonseal rhizome, raspberry and medlar can supplement each other.
Owner:GUANGZHOU BAIYUSN HUTCHISON WHAMPOA CHINESE MEDICINE

Preparation method of melon and fruit perfume for cigarettes

The invention discloses a preparation method of melon and fruit perfume for cigarettes. The preparation method comprises the following steps: (1) smashing melon and fruit raw materials, and carrying out solid-liquid separation so as to obtain fruit juice and solid fruit flesh; (2) carrying out reduced pressure concentration on the fruit juice to remove water so as to obtain fruit juice extract; (3) combining the fruit juice extract and the solid fruit flesh, and adding 3-6 times by weight of alcoholic solution with the concentration of 70%-80% for extraction so as to obtain a primary extract solution and residues, wherein the extraction temperature is 50-80 DEG C, and the extraction time is 1-4 hours; (4) adding 3-6 times by weight of alcoholic solution with the concentration of 40%-50% to the residues for extraction, and carrying out solid-liquid separation so as to obtain a secondary extract solution, wherein the extraction temperature is 50-80 DEG C, and the extraction time is 1-4 hours; (5) combining the extract solutions, and carrying out reduced pressure concentration to remove solvents so as to obtain the melon and fruit perfume for the cigarettes. The preparation method is simple, convenient and practicable; by adopting the preparation method, the extraction rates of reducing sugar, organic acid, flavone, polyphenol and glucoside in melons and fruits are increased, and meanwhile, the amount of amino acids, protein and macromolecular polysaccharides dissolved in the perfume is reduced.
Owner:CHINA TOBACCO ANHUI IND CO LTD

Method for processing frozen minced fillets of java tilapia

The invention relates to the technical field of foods, in particular to a method for processing the frozen minced fillets of java tilapia. The method comprises the following steps: the fish head, the fish scales and the viscera of java tilapia are removed by preprocessing, the java tilapia is washed cleanly and made into minced fish, then the minced fish is dewatered and finely filtered after ice water with the weight of 2-3 times of the weight of the minced fish and 0.15-0.2% of NaCl solution are sequentially used for rinsing the minced fish fully, a compound antifreeze with the weight of 7-9% of the weight of the minced fish is added, and minced fillets are obtained by fully mixing evenly, subpackaged at the temperature of -40 DEG C to -80 DEG C for quick freezing and put for freezing preservation at -18 DEG C; the moisture content of the minced fillets is smaller than 79%, and the gel strength and the folding resistance degree are used as indexes for judging the quality of the minced fillets. In the frozen minced fillets made and obtained according to the method, the gel strength of the minced fillets before freezing storage exceeds 800 (g.cm) by the detection of the gel strength and the folding resistance degree, the gel strength of the minced fillets after the freezing storage for 2 months still reaches more than 600 (g.cm), and the folding resistance degree reaches an AA level. The quality of the frozen minced fillets is equivalent to that of the SA level minced fillets of marine products, such as nemipterus virgatus, red sea bream and the like.
Owner:GUANGDONG OCEAN UNIVERSITY

Technology for producing citrus juice sac through peeling and capsule dressing removal of whole fruits

The invention discloses a technology for producing a citrus juice sac through the peeling and the capsule dressing removal of whole fruits. The technology comprises the following steps: 1, grinding the fruits or scratching peels; 2, blanching or carrying out compound enzyme processing; 3, carrying out peeling and capsule dressing removal of the whole fruits; 4, carrying out dispersion and impurity removal of the whole fruits; 5, blend-mixing; 6, disinfecting and killing enzymes; and 7, carrying out aseptic loading. According to the invention, fruit grinding or peel scratching preprocessing is adopted, a whole fruit enzyme method is adopted to peel and remove capsule dressings, a whole fruit improvement acid-alkali method is adopted to remove the capsule dressings, and a whole fruit dispersion method is adopted to produce the citrus juice sac which is used as a raw material for a citrus juice with fleshes. The technology of the invention allows labor force to be saved by above 25%, an acid-alkali or enzyme preparation and water for the capsule dressing removal to be saved by about 30%, a raw material loss rate to be reduced by about 15%, and a juice sac breakage rate to be reduced by about 10%, so the production cost can be saved by about 20%, and the juice sac quality can be improved.
Owner:CITRUS RES INST OF CHINESE ACAD OF AGRI SCI

Making method of abalone can and abalone can prepared by method

The invention relates to the field of processing of aquatic foods and specifically discloses a making method of an abalone can and the abalone can prepared by the method. The making method of the abalone can disclosed by the invention comprises the steps of making abalone meat, performing color fixation treatment on the abalone meat, preparing broth, canning, exhausting, sealing, sterilizing and the like, and the color fixation treatment method of the abalone meat is as follows: putting the made abalone meat into a traditional Chinese medicine extract solution at the temperature of 70-90 DEG C for soaking for 10-20min. The traditional Chinese medicine extract solution used in the making method is extracted by the inventor from fragrant solomonseal rhizome, honeysuckle flower, dark plum fruit and liquorice root, the traditional Chinese medicine extract solution contains natural color fixation components, and the abalone can made after putting the abalone meat into the traditional Chinese medicine extract solution for soaking treatment is yellow and bright in color and luster, so that the problem that the appearance of the abalone meat in the abalone can is gray and dark in color and luster is solved. In addition, the traditional Chinese medicine extract solution can also be added into the abalone can with the broth, so that the abalone can has the effects of reducing blood lipids, reducing blood pressure, improving immunity and the like.
Owner:PUTIAN HUILONG SEAFOOD
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