95.0% OPC Grape seed extract is one kind of Grape Seed Extract which is our Key product. It is a purple powder and was producted by extracting,concentrating and drying;from the seeds of Grape.
Grape Seed Extract,Grape Seed Extract Powder,Nature Grape Seed Extract,95% Grape Seed Extract Shaanxi Kepler Biotech Co.,Ltd , https://www.keplerherb.com
The omponents are mainly phenolic acid such as procyanidins,catechin,epicatechin,gallic acid, epigallocatechin gallate and so on.
Grape seed is the seed of grape, after the separation of grape skin, grape stalk product. Grape seed contains amino acid, vitamin and mineral to wait.
Grape seeds contain polyphenols (GPS), mainly catechins and proanthocyanidins.Catechin compounds, including catechin, epicatechin and their gallate esters, are the main monomers of grape seeds and the constituent units of proanthocyanidin oligomers and polymers.
Grape seeds are rich in oil, accounting for about 12% ~ 15% of its weight. Oil contains a lot of unsaturated fatty acids, among which the content of linoleic acid is between 58% ~ 78%.Grape seeds also contain a small amount of volatile components, most of which are alcohols, phenols and terpenoids, all of which have high biological activity.In addition to the above mentioned substances, grape seeds also contain crude protein, amino acids and vitamins A, E, D, K, P and A variety of trace elements, such as calcium, zinc, iron, magnesium, copper, potassium, sodium, manganese, cobalt and so on.
Donkey meat production process
(1) Donkey meat: Commercial fresh donkey. (2) Salt: Commercially available refined salt (above 98%). Silver color. Transparent or translucent. No peculiar smell, monotonous non-agglomerating, no foreign material. Adding salt to meat has the effect of regulating taste, preventing erosion, improving water retention and adhesion. (3) White sugar: Commercially available. The granules are uniform, loose, monotonous, bright and silver-white in color, completely melted in water, and the aqueous solution is a transparent liquid without any view of suspension or accumulation. The taste is sweet and the purity is high. Its role is to improve product flavor, buffer salty taste, enhance nutrition, and improve product organization. (4) Wine: Commercially available barley wine. The main role is to increase flavor and sterilization. (5) Soy sauce: commercially available colored soy sauce. The role is to increase color, improve flavor, remove odors and so on. (6) Spices: commercially available cloves, galangal, pepper, grass clasp, geraniol, meat clasp, ginger, fennel, Daxiang, Caoguo, cinnamon, Longbo, Amomum, and the right amount of dried chili. Guiqiu is clean, free of foreign matter and no rot. Second, the process of raw material acceptance cleaning cutting precooked cut block ingredients re-bake baked inspection finished three, tips points raw material acceptance. Take fresh donkey meat from the unaffected area. The color is dark red and the taste is normal. Raw materials are rectified. Remove excess fat, blood clots, lymph, blood vessels, hairs, and other foreign materials from the donkey. Cut up the good donkey to about 300 grams per piece, and pay attention to the cuts to be neat. Precooked. After the water is boiled, put the cut meat into it and cook it for 30 minutes. After the knife is cut, there is no blood in the meat. Then the pre-cooked meat is cut into about 80 grams each. Nine small pieces. The shape should be regular, and the blade should be as tidy as possible when slicing. Re-cooked. Weigh well all kinds of spices with gauze wrap, add water, white wine, salt, sugar, soy sauce boiled in hot water and then cut the good donkey into the pot to stir about 3 hours , to be cooked until you can remove it. bake. The fish pieces were placed in a stainless steel dish, and then placed in an oven and baked (temperature 50-55°C, and the time was appropriate for dehydration). Inspection: After the completion of baking, it will be tested as qualified. IV. Screening of process recipes Based on experimental analysis, it is known that the main factor affecting the donkey dry character is salt, followed by sugar and spices. The optimized combination of the selected formulas was the fifth experiment: adding 3.3 grams of salt, 1.7 grams of sugar, and 0.9 grams of spices to 80 grams of donkey dried meat.