7 results about "Flavoring Agents" patented technology

The invention relates to an ice temperature gas conditioning and coupling compound antioxidant multiple-factor fence preservation technology of cooked beef, belonging to the technical field of meat preservation. The method comprises the steps of soaking the beef into a mixed solution containing 0.25-0.75% of tert-butyl hydroquinone (TBHQ), 10.75-20.75mg/ L of tea polyphenol and a flavoring agent, cooking thoroughly, cooling and then putting the cooked beef into a food preservation box; vacuumizing, and charging 60-80% of oxygen, 10-30% of nitrogen and 10% of CO2; sealing the box by using a high-barrier compound packaging film which is made of polyethylene terephthalate (PET)/ chlorinated polypropylene (CPP) material and has the thickness of 0.062mm, and preserving at the temperature of 0-1 DEG C. Therefore, the aims of good preservation effect, low cost, good flavor and long preservation time are achieved.

The invention discloses a beef cattle unconventional feed and a preparation method thereof. The beef cattle unconventional feed comprises fat powder, stone powder, calcium hydrophosphate, sodium chloride, baking soda, magnesium oxide, urea, a flavoring agent, a compound enzyme preparation, corn, glutamic acid residues, DDGS, bran, cottonseed meal, corn bran and germ meal. The preparation method comprises the steps of raw material treatment, mixed sterilization, complex enzyme preparation addition, granulation and grading. A large amount of unconventional feeds are used in the raw materials, sothat the feed cost is greatly reduced, and other raw materials are compounded according to the characteristics of the adopted unconventional feeds; and the compound enzyme preparation is used, not only can improve the absorption of the feed for beef cattle, but also reduces the anti-nutritional effect brought by the feed raw materials, so that the beef cattle can better absorb nutrient substances.

An aerosolizable formulation having one or more aerosol-forming agents and a flavoring agent being an extract obtained from an alcoholic beverage, and wherein the extract contains less than about 5% v/v ethanol. A process for forming an aerosolizable formulation, forming an aerosol from the aerosolizable formulation, a contained aerosolizable formulation, an electronic aerosol provision system and the use of an extract obtained from an alcoholic beverage as a flavoring agent in an electronic aerosol provision system, wherein the extract contains less than about 5% v/v ethanol.