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11 results about "Sodium benzoate" patented technology

Sodium benzoate is a substance which has the chemical formula C₆H₅COONa. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.

Green pepper preservative solution

InactiveCN102696753AExtended storage timeGuaranteed tasteFruit and vegetables preservationChemistrySodium benzoate
The invention provides a green pepper preservative solution. The green pepper preservative solution comprises the following components in parts by weight: 0.4-0.6 parts of sodium benzoate, 0.5-1.5 parts of sodium alginate, 0.5-1 parts of sodium thiosulfate, 1-2 parts of ascorbic acid, 0.1-0.3 parts of calcium phosphate, 0.3-0.5 parts of ferrous sulfate and 100-120 parts of water. A preparation method comprises the following steps of taking the components in the parts by weight, adding the components into a container, and then adding a small quantity of water to the container, uniformly mixing the components and the water so as to obtain the green pepper preservative solution, and further diluting the green pepper preservative solution to a desired concentration during using. By using the green pepper preservative solution provided by the invention, the storage time of green peppers can be prolonged and mouth feel, color and hardness of green peppers can be guaranteed.
Owner:柳迪

Preparation methods of olive essential oil facial masks

InactiveCN107550758ARealize pure manual preparationCosmetic preparationsToilet preparationsWater bathsAdditive ingredient
The invention discloses preparation methods of olive essential oil facial masks. The preparation method of a peel-off type skin-moistening facial mask comprises the following steps: taking polyvinyl alcohol, adding alcohol into polyvinyl alcohol, and adding the obtained solution into water containing sodium alginate, carboxymethylcellulose, sodium benzoate and olive oil; carrying out heating to 60-80 DEG C, carrying out constant-temperature water bath, carrying out stirring so that the mixing is uniform, and carrying out standing overnight; on the next day, adding glycerol, propylene glycol, silicon latex and an appropriate amount of essence, and carrying out sufficient and uniform stirring. The preparation method of a non-woven facial mask comprises the following steps: carrying out heating so that sodium hyaluronate, EDTA-2Na and water are dissolved, and adding olive oil; then adding tween-80, bisabolol and an appropriate amount of essence into glycerol and butanediol, carrying out mixing with the obtained water solution, and adding an appropriate amount of a preservative. Different plant extract ingredients such as witch hazel extraction liquid, rosemary extract and ginkgol biloba extract can be added into the product, and thus different kinds of facial masks with different functions can be prepared. The method is easy and convenient to operate, the utilization ratio of theraw materials is high, and the ratio of the raw materials, ingredients and pigment varieties can be changed according to requirements.
Owner:INST OF CHEM IND OF FOREST PROD CHINESE ACAD OF FORESTRY

Production method of white sugar garlic

InactiveCN104351697AUnique flavorAdapt to tasteFood preparationSodium acetrizoateMonosodium glutamate
The invention relates to a production method of white sugar garlic. The process sequence comprises the following steps: raw material selection, cleaning, soaking and salting, preserving, re-cleaning, batching, impregnating, draining, packaging, sterilizing, air drying and boxing, wherein for the soaking and salting step, fresh garlic, water and salt are mixed in a mass ratio of 15:10:1 and soaked and salted for 4-8 days, and water in the bottom of a pit is pumped to the upper part for exchange in a soaking and salting process; for the batching step, 60 kg of garlic is added with 40 kg of water, 9-11 kg of white sugar, 1.5-2.5 kg of monosodium glutamate, 2-3 kg of vinegar, 100-200 g of acetic acid, 80-100 g of citric acid, 46-54 g of sodium cyclamate, 10-15 g of acesulfame potassium, 5-7 g of saccharin, 46-54 g of aspartame, 18-22 g of ethylene diamine tetraacetic acid disodium salt, 7-9 g of sodium dehydroacetate, 22-26 g of sodium benzoate and 46-54 g of D-sodium erythorbate. The white sugar garlic is fresh and sweet, is not greasy, has slight sour taste, is unique in flavor, and adapts to the taste of eaters in vast regions.
Owner:朱兴初

Ready-to-eat euphausia pacifica sauce for bibimbap and making method of ready-to-eat euphausia pacifica sauce

InactiveCN107212363AFull of nutritionAnti agingLipidic food ingredientsFood ingredient functionsReady to eatEuphausia pacifica
The invention provides a ready-to-eat euphausia pacifica sauce for bibimbap and a making method of the ready-to-eat euphausia pacifica sauce, and relates to the technical field of foods. The ready-to-eat euphausia pacifica sauce is prepared from the following raw materials in parts by weight: 30-40 parts of euphausia pacifica, 10-20 parts of peanuts, 10-20 parts of onions, 10-20 parts of chilies, 10-20 parts of vegetable oil, 5-10 parts of wheat germ oil, 5-10 parts of rice wine, 1-5 parts of an oyster sauce, 10-20 parts of a soybean sauce, 1-5 parts of table salt, 1-5 parts of white sugar, 1-5 parts of minced garlic, 1-5 parts of ginger, 0.1-0.5 part of sodium benzoate, 1-5 parts of sesame seeds and an appropriate amount of water. The ready-to-eat euphausia pacifica sauce disclosed by the invention is rich in nutrition; a unique making technology is adopted, and the produced ready-to-eat euphausia pacifica sauce is unique in flavor, fresh and delicious in flavor, rich and permanent in fragrance, capable of invigorating the spleen, stimulating the appetite and stimulating appetite, and suitable for old people and young people; and the ready-to-eat euphausia pacifica sauce is ready-to-eat after being unpacked, convenient and quick.
Owner:MAANSHAN SHIYUEFENG FOOD

Broken-peel pickled pepper red sour soup and manufacture method thereof

InactiveCN112753983ASave time and costLow pollution rateFood scienceBiotechnologyMonosodium glutamate
The invention discloses a broken-peel pickled pepper red sour soup, which comprises the following raw materials in parts by weight: 10-70% of Lycopersicon esculentum, 10-70% of broken-peel pickled peppers, 10-15% of colleseed oil, 1-4% of Zingiber officinale Roscoe, 1-4% of Allium sativum L. and 5-8% of added water. All the raw materials are grinded into a paste, and then, according to parts by weight of the raw material paste, 1-2% of chicken powder, 1-3% of monosodium glutamate, 0.5-2% of lactic acid, 0.5-1% of citric acid, 2-5% of white sugar, 0.5-1% of Litsea pungens Hemsl. oil and 0.1-0.5g / kg of sodium benzoate are added. The manufacture method of the broken-peel pickled pepper red sour soup comprises the following steps of: 1) taking food materials: breaking the Lycopersicon esculentum and the broken-peel pickled peppers for standby, and taking bruised ginger and minced garlic; 2) evenly mixing the food materials, adding the colleseed oil and the water, grinding into an even paste, and heating the even paste at the temperature of 80 DEG C for 7 minutes; 3) seasoning by adding the chicken powder, the monosodium glutamate, the lactic acid, the citric acid, the white sugar and the Litsea pungens Hemsl. oil in sequence; 4) adding the sodium benzoate for corrosion prevention; and 5) after filling is carried out, sterilizing by heating at the temperature of 75 DEG C for 15min, cooling to be 40 DEG C or below, and then, packaging in a box. The invention has a simple technology, waste resources are reasonably utilized, and cost is low.
Owner:GUIZHOU MEITAN FUYING FOOD DEV CO LTD
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