41results about How to "Avoid overcooking" patented technology

The invention relates to a special flavor codfish caviar formula and a making process thereof. Caviar is prepared from the following raw materials: fresh codfish roe, common salt, white granulated sugar, monosodium glutamate, cooking wine, garlic powder, ginger powder, sesame oil, starch, curry and milk. The special flavor codfish caviar formula is characterized by comprising the following raw materials in parts by weight: 100 parts of codfish roe, 3-4 parts of common salt, 1-2 parts of sugar, 0.1-0.2 part of monosodium glutamate, 4-5 parts of cooking wine, 0.5-0.7 part of garlic powder, 0.5-0.7 part of ginger powder, 4-5 parts of starch, 3-3.5 parts of sesame oil, 0.2-0.4 part of curry powder and 10-12 parts of milk. The making process of the codfish roe comprises the following steps of cleaning the fresh roe, removing films and further sequentially performing pulping, filtration, picking, seasoning and stewing. The special flavor codfish caviar formula and the making process thereof, provided by the invention have the advantages of simple process, low cost, strong operability, special flavor and richness in nutrition of codfish caviar.

The invention discloses a rotary food oven, which comprises an oven body, wherein a transparent mobile door is formed in the oven body; a rotary grill is arranged in the transparent mobile door; heating pipes are arranged in the oven body above and below the rotary grill; exhaust ducts are arranged at the two ends of the oven body and on the two sides of the rotary grill; exhaust fans are mounted on the exhaust ducts; an oil absorption fan is arranged at the top of the oven body; a constant-temperature box is arranged at the bottom of the oven body. According to the rotary food oven provided by the invention, the rotary grill is arranged, a rotating shaft rotates to drive ducks to rotate, and the ducks are baked gradually with the temperature rise of the oven, so that the duck meat is baked uniformly; heat sources are distributed above and below the rotary grill, so that baking is more complete; in order to keep the color and taste of food, the baked food is put into the constant temperature box, so that the phenomenon of overbaking is avoided.

The embodiment of the invention provides a cooking method, a cooking appliance and a computer storage medium. The cooking method includes: acquiring a recovery instruction inputted by a user; extracting working data stored in a flash memory; according to the working data, determining a currently to-be-performed cooking operation being a follow-up operation of the working data; and performing the cooking operation. Therefore, the stored working data can be obtained from the flash memory based on the recovery instruction and thus the cooking appliance carries out cooking continuously by startingwith the interruption position of last cooking. Therefore, food material wasting or excessive cooking of food materials in an accident state is avoided, so that the user experience is improved.

The invention discloses a planting method of castanea mollissima. The planting method of the castanea mollissima comprises the following steps of A, carrying out detoxifying treatment on a land: selecting a 20 mu and more than 20 mu of continuous flat land or hillside land as a farmland for castanea mollissims to be planted, turning the soil of the farmland for once, spraying a fermentation liquor, spreading various weed seeds or rhizomes in a nearby hillside so as to plant weeds, covering with dry weeds, turning the soil again in the beginning of autumn, and spraying the fermentation liquor again; B, cutting: during the seven days before Insects Awaken of the next year, cutting strong branches of the castanea mollissima higher than 600mm, avoiding watering after cutting, and covering root parts of plants with fresh weeds without roots; C, carrying out field management: crushing down the weeds higher than the castanea mollissima plants every two months, and pruning the branches and leaves before the winter solstice; and D, harvesting: harvesting and reserving seeds for planting in the autumn of the third year, pruning the branches and leaves before the winter solstice, and acquiring large output after the fourth year. The planting method of the castanea mollissima provided by the invention can solve the problems that castanea mollissima planting is more in poisons and poor in quality.

The present invention provides a method for boiling hot-pot rice and a device thereof, which comprises a full-power electrothermal disc rice boiling process, a vegetable addition reminding process, a vegetable adding and boiling process and a rice frying process controlled by a preset program of a microcomputer. The present invention is characterized in that in the full-power rice boiling process, if an earthenware pot is adopted to boil hot-pot rice, the temperature of the electrothermal disc is kept within 350 plus and minus 15 DEG and if an aluminum foil pot is adopted, the temperature of the electrothermal disc is kept within 320 plus and minus 15 DEG. Compared with the prior technology, the present invention has the advantages of adaptability to various processing conditions and good quality of the boiled hot-pot rice.

The invention discloses a method for planting tea. The method comprises the step of soil improvement, wherein a sandy land with a slope of 20 degrees or below is selected as a land to be planted with tea trees, ploughing is evenly conducted, soil improvement fertilizer is applied according to 100-120 kg / mu, the soil with the land improvement fertilizer is naturally maintained for 1-2 days, deep ploughing is conducted on the land to be planted with the tea trees, soil improvement fertilizer is applied to the land to be planted with the tea trees after deep ploughing according to 50-60 kg / mu again, air drying is conducted for 8-12 days, and finally, the land is finely ploughed to obtain improved soil. The method for planting the tea has the advantages that through various organic combinations and the cooperative utilization of nutrients, the problem is solved that the nutrient content of soil in a tea plantation is not high; meanwhile, the soil improvement fertilizer is wide in source, so that the utilization efficiency of natural resources is improved, the ecological communities of the tea plantation are enriched, the ecological balance is maintained, the content of manganese, zinc and selenium and other elements in the soil of the tea plantation is increased, and therefore the growth of the tee trees is facilitated.

The invention discloses a making method of dried mutton. The making method comprises the following steps of step I, pretreating raw materials: selecting fresh sheep hindquarter, and performing cutting to obtain mutton blocks; step II, performing fermentation: putting the mutton blocks and lactic acid bacteria fermentation broth in a fermentation jar, and performing fermentation at 30 DEG C for 10-14h; step III, performing precooking: putting the fermented mutton blocks in water for cooking; step IV, performing cutting into slices: cutting the mutton blocks into mutton slices; step V, performing recooking: putting the mutton slices into water, adding seasoning, and performing cooking on the mutton slices and the seasoning; step VI, performing drying and baking: performing ventilation drying on the recooked mutton slices, and then performing baking; and step VII, performing packaging: after the mutton slices are baked, performing cooling and then performing vacuum packaging. The dried mutton made by the method can effectively remove mutton smelling of the mutton, and the making method is simple to operate. The made dried mutton is hygienic, tasteful, complete in shape of the mutton, and good in mouth feel.

The invention provides a fish feed cooking and crushing device, and belongs to the technical field of fish meal processing equipment. The device comprises a cylinder body, a stirring cylinder, an electric heating pipe, a stirring mechanism, a driving mechanism, a mincing mechanism and an extruding mechanism, a cavity is formed in the cylinder body, the stirring cylinder is coaxially and fixedly arranged in the cavity, the stirring cylinder comprises a first straight cylinder part, a conical part and a second straight cylinder part, and a first rotating shaft is coaxially and rotationally arranged in the first straight cylinder part; the lower end of the second straight cylinder part communicates with the discharging hole, the electric heating pipe is wound in a cavity located in the outer side of the first straight cylinder part, the stirring mechanism can drive fish feed in the first straight cylinder part to move downwards, the driving mechanism can drive the first rotating shaft to rotate, and the mincing mechanism can mince the fish feed moving into a conical part. and the extrusion mechanism can extrude the fish feed moving into the second straight cylinder part out of the discharge hole and extrude out water in the fish feed. The fish feed can be uniformly heated, and meanwhile, the heated fish feed can be minced and subjected to preliminary dehydration treatment.

The invention provides a traditional Chinese medicine composition for softening hardness to dissipate stagnation and a preparation method thereof, and relates to the technical field of pharmaceutical preparations. The traditional Chinese medicine composition for softening hardness to dissipate stagnation is prepared from the following raw materials in parts by weight: 20 to 40 parts of fructus citri, 5 to 20 parts of phytosterol, 10 to 40 parts of rhizoma nelumbinis, 5 to 20 parts of raw malt, 30 to 60 parts of pericarpium citri reticulatae, 1 to 15 parts of radix platycodonis, 10 to 30 parts of flos rosae rugosae, 20 to 40 parts of herba taraxaci, 5 to 15 parts of fructus citri sarcodactylis, 10 to 25 parts of radix angelicae sinensis and 20 to 35 parts of concha ostreae. The medicine disclosed by the invention has the effects of softening hardness to dissipate stagnation, removing stasis and dredging collaterals, can effectively treat thyroid nodules and breast nodules, and also can treat hysteromyoma, ovarian cyst, pulmonary nodules and lipoma. The preparation method can effectively extract the effective components in the traditional Chinese medicine, so that the content of the effective components in the medicine is high, and the efficacy of the medicine is improved.

The invention discloses a cooking control method and device for a steam box, a storage medium, a mechanism and cooking equipment, the steam box comprises a box body, a water storage tank is arranged in the box body, and the cooking control method comprises the steps: heating liquid stored in the water storage tank to cook food in the box body; collecting the real-time temperature in the box body; comparing the real-time temperature with a preset temperature value; if the real-time temperature is smaller than a preset temperature value, controlling heating power according to an acceleration rate value; and if the real-time temperature is larger than or equal to the preset temperature value, adjusting and controlling the heating power through PID. The heating power can be well controlled according to the temperature condition in the box body, and the problem that cooking is over-fire or lack of fire due to poor fire control is avoided.

The invention relates to a manufacturing process of euphausia superba powder. The method comprises the following steps: S1. conducting cooking: two stages are in the cooking process: the euphausia superba is transferred to a first-stage heating drum of cooking equipment and is quickly heated to 50 DEG C-65 DEG C within 2 minutes, and the material after heated in a first stage is put into a second-stage heating drum and is quickly heated to 90 DEG C-100 DEG C; S2. conducting crushing: the euphausia superba after second-stage cooking is put into crushing equipment; S3. conducting first-stage drying: the euphausia superba is quickly dried for first-stage drying until the water content of euphausia superba is reduced to 35%-40%; S4. conducting solid-liquid mixing: a cooking liquid obtained from the cooking process is mixed with the material after the first-stage drying, and the water content of the material after mixing is 55%-60%; S5. conducting second-stage drying: the euphausia superbais quickly dried until the water content of euphausia superba is 30%-35%; and S6. conducting third-stage drying. The manufacturing process of the invention adds the steps of crushing and solid-liquidmixing, reduces the step of solid-liquid separation, and at the same time process innovations are carried out in key steps such as cooking and drying.

The invention provides a method and a device for prompting dish steaming in a rice cooking process, a storage medium and a cooking appliance, and belongs to the field of household appliances. The method comprises the following steps: controlling a heating part of the cooking appliance to implement heating after a container of the cooking appliance is filled with rice and water; monitoring temperature in a heating process by virtue of a sensing part, and judging whether it enters a boiling stage or not in accordance with the monitored temperature; confirming a rice cooking amount of rice cooking in the current time when it enters the boiling stage, and confirming a corresponding boiling-waiting duration in accordance with the confirmed rice cooking amount of rice cooking in the current timeand a selected dish type; and adding dishes to the container by outputting part prompting and implementing dish steaming when it begins to count time from the boiling stage and a timing duration reaches the corresponding boiling-waiting duration. According to the method and the device provided by the invention, a circumstance that dishes are over-cooked can be prevented, and subsequently, cookingquality of food can be improved.

The invention discloses a making method of a mutton and vegetable bag for instant noodles in the technical field of food processing. The making method comprises the following steps of: step I, processing mutton: selecting fresh sheep hind leg meat; step II, making pickled vegetables: thoroughly cleaning a white gourd, performing disinfection and sterilization, cutting the sterilized white gourd into strips so as to obtain white gourd strips; step III, fermenting the mutton: taking out the pickled white gourd, putting the mutton blocks obtained in the step I into a fermentation tank, and enabling pickled vegetable juice to submerge the mutton blocks; step IV, performing boiling: fishing out the fermented mutton blocks, and thoroughly cleaning the fished-out mutton blocks; step V, performingdrying: cutting the boiled mutton blocks obtained in the step IV into diced mutton each of which weighs 40-45g, then putting the diced mutton in an environment of the temperature being 80-85 DEG C, and performing processing for 20-30min; and step VI, making the vegetable bag: performing vacuum packaging on the pickled white gourds obtained in the step II and dried diced mutton in the ratio of thepickled white gourds to the dried diced mutton in parts by weight being 30 to 5, so as to obtain the vegetable bag. Through the adoption of the scheme of the making method, the muttony odor of the mutton can be removed.

The invention provides a method for preparing alum-free vermicelli by utilizing plant extract. The vermicelli produced by adopting a method which adds green plant raw materials is bright and tough, has high sensory power of traditional vermicelli, and meanwhile, reduces potential pollution hazards caused by chemical addition products. Besides, chemical additives such as alum are not added in the whole production process, so that the traditional vermicelli milling procedure is overturned, the problem that vermicelli has no flocculation effect and is not chewy in taste after being separated fromalum starch is solved. The plant extract selected by the invention contains a large amount of plant mucus which consists of glycoprotein and polysaccharide and is edible. Compared with other chemicalcoagulation methods, the method provided by the invention is safer, greatly simplifies the industrialization steps and marketization process of vermicelli production, and has positive significance for green pollution-free vermicelli processing industry in mountainous areas and village and town areas while reviving the vermicelli production operation.

The invention provides a steak baking oven capable of adjusting baking temperature and baking height, and relates to the technical field of food baking. The steak baking oven capable of adjusting thebaking temperature and the baking height comprises a case component, a host top cover is arranged at the top of the case component, a main radiating groove is formed in the surface of the host top cover, a carrying handle is arranged in the middle of the side face of the case component, a gas component is embedded into the top corner of the side face of the case component, an adjusting knob is embedded into the top corner of the front of the case component, and a heightening component is arranged on one side of the front of the case component. By the aid of a height-adjustable baking disk, U-shaped rotary heating is adopted, excessive baking is avoided, an indicating device is additionally arranged on the surface of the steak baking oven, good use experience can be provided for users, gasis not directly led into an inner cavity of baking oven, excessive baking of steak surfaces by open fire is avoided, and the whole steak baking oven has good positioning functions in the highly movingprocess by the aid of a spring contraction and bolt structure.

The invention discloses a multifunctional bread baking device for food manufacturing, and belongs to the technical field of bread baking equipment. A multifunctional bread baking device for food manufacturing comprises a baking body, a placing block is arranged in the baking body, a baking model disc is rotatably arranged above the placing block, and a rotation drive used for driving the baking model disc to rotate is arranged on one side of the placing block; an air injection mechanism is arranged on one side of the baking model disc on the placing block and comprises an air inlet pipe and an air injection head, the air inlet end of the air inlet pipe is close to the inner wall of the baking main body, and the air injection head faces the baking model disc. Through cooperation of the structures, air in the baking main body can flow and can be blown to the surface of bread through the arrangement of the air spraying head, the fluidity of hot air in the baking box is improved, the diffusion speed is increased, and the baking efficiency is improved.

The invention relates to oil stir-frying equipment for oil expression. The equipment comprises a base, a limiting mechanism is fixedly connected to the left side of the top of the base, a reciprocating push plate is movably connected to the outer surface of the limiting mechanism, a threaded rod is in threaded connection with the portion, located above the limiting mechanism, of the reciprocating push plate, and a magnetic column is fixedly connected to the end, away from the reciprocating push plate, of the threaded rod, a driving gear is movably connected to the end, away from the threaded rod, of the magnetic column, a driving motor is rotatably connected to the side, away from the magnetic column, of the driving gear, a frying mechanism is rotatably connected to the top of the side, close to the reciprocating push plate, of a positioning mounting plate, and an indicator lamp is movably connected to the side, away from the frying mechanism, of the reciprocating push plate. The invention relates to the technical field of machinery. The electromagnetic effect is used for charging the indicator lamp, surrounding operators are prompted, the safety of the operators is ensured; the wind power intensity is increased and reduced through displacement changes, seed coats and oil plants are separated, and the subsequent processing quality of the oil plants is protected.

The invention discloses a hot pot control method. The invention belongs to the technical field of chafing dish, and the technical problem that the liquid level cannot be adjusted to achieve differentlifting heights in a hotpot liquid level lifting control method in the prior art is solved. The hot pot comprises a base and a soup pot placed on the base. The base comprises a heating device and a controller, a material tray and soup with the liquid level lower than that of the material tray are placed in the soup pot, a communicating hole allowing the soup to circulate is formed in the bottom wall of the material tray, an operation part connected with the controller to adjust the set power P is arranged on the base, and the hot pot control method comprises the following steps that (1) adjusting the set power P through the operation part; (2) acquiring heating parameters of the soup pot, judging whether to enter an instant-boiling stage or not according to comparison of the heating parameters and preset parameters, and if so, controlling a heating device to perform intermittent heating for multiple times at set power P, so that the liquid level rises and falls alternately for multipletimes; and if not, controlling the heating device to continue heating.

The invention relates to an implementation method of meatball boiling with multidirectional discharging. The method comprises the steps that S01, an induction cooker base is provided, and a driving motor is arranged on the middle of the induction cooker base; S02, a cylindrical pot is arranged on the driving motor; S03, four discharging guide grooves are symmetrically formed in the outer walls of the periphery of the top of the cylindrical; S04, a salvage component is arranged in the cylindrical pot; S05, an induction cooker is switched on to conduct preheating on the cylindrical pot, and meatballs are added; S06, the cylindrical pot is controlled to conduct positive rotation at the speed of 60 r / min; S07, the cylindrical pot is controlled to conduct positive rotation at the speed of 90 r / min, then the cylindrical pot is controlled to conduct reverse rotation at the speed of 90 r / min, and the steps are repeated N times. According to the implementation method, the meatballs can be completely salvaged out of the pot one time in time, uneven boiling of the meatballs is avoided through rotation of an oil pot, and the taste is improved.

The invention discloses a hot pot control method, which belongs to the technical field of hot pot and solves the technical problem that the liquid level cannot be adjusted to achieve different lifting heights in the prior art hot pot liquid level control method. The hot pot of the present invention includes a base and a The soup pot, the base includes a heating device and a controller, and a feeding tray and soup with a liquid level lower than the feeding tray are placed in the soup pot. The bottom wall of the feeding tray is provided with a communication hole for the circulation of the soup. Connect to adjust the set power P 设 The operation part, the hot pot control method includes the following steps: (1) adjust the set power P through the operation part 设 (2) Obtain the heating parameters of the soup pot, and judge whether to enter the simmering stage according to the heating parameters and the preset parameters, if it is judged to enter the simmering stage, then control the heating device to set the power P 设 Perform intermittent heating for many times, so that the liquid level rises and falls alternately; if it is judged that it has not entered the simmering stage, then control the heating device to continue heating.

The invention relates to the field of pets, and particularly relates to an animal fur treatment device capable of equally dividing grease. The invention aims to provide the animal fur treatment devicecapable of equally dividing the grease. The technical scheme is that the animal fur treatment device capable of equally dividing the grease comprises a bottom frame, a cleaning unit, a homogenizing unit, a slicing unit, a control screen, a first collecting box and a second collecting box, wherein the bottom frame is connected with the cleaning unit; the bottom frame is connected with the homogenizing unit; and the bottom frame is connected with the slicing unit. The animal fur treatment device capable of equally dividing the grease realizes pretreatment of animal fur, cleans the surface of the fur, then equally divides the grease in the fur, and then slices the fur, so that the grease at each part can be simultaneously fried out during subsequent air frying, and the phenomenon that the grease is not completely fried out or some parts are fried for too long to be too crisp is avoided.

The invention discloses an automatic fried food system, the structure of which comprises a tumbling and stirring mechanism, a motor, a fryer, a frame, an inlet and outlet, a fryer is arranged in the middle of the top surface of the frame, and a tumbling and stirring mechanism is arranged in the middle of the fryer , the top of the tumbling stirring mechanism is mechanically connected with the motor, and the bottom of the side of the frame is equipped with an inlet and outlet. The agitating blades of the structure cooperate with each other and rotate to fully agitate the food due to different quality and weight, so as to prevent the food from standing still for a long time, the heating area is different, and the food is half-cooked. , it is convenient to stir the food at the bottom of the fryer. On the other hand, the aliphatic hydrocarbon or aromatic hydrocarbon solvent with a boiling point exceeding 10000000000000000000000 is injected as a temperature detection mechanism for edible oil to avoid excessive oil temperature and cause food overcooking and coking.

The invention discloses a baking method of golden camellia, which comprises a steam baking and steaming system, a golden camellia feeding module and an oven baking system. The steam baking and steaming system, the golden camellia feeding module and the oven baking system are matched with one another, so that the drying efficiency of the golden camellia is improved, the baking quality of the goldencamellia is improved, the yield and the taste of the golden camellia after baking are improved, the golden camellia is prevented from spilling when being switched between a baking and steaming tank and an oven, and the golden camellia is uniformly and smoothly paved in the oven. The steam baking and steaming system is connected with a steam blowing speed control module, a steaming machine inner bin rotary module and a golden camellia stirring module; the steam blowing speed control module is connected with a golden camellia removal module; the golden camellia removal module is used for removing and stripping residual leaves and old leaves in the baking and steaming tank, so that the yield of the golden camellia in the baking and steaming tank is higher, and the taste of the baked tea leaves is better; the steaming and baking quality of the golden camellia through a steaming machine is higher and more accurate.

The invention provides an automatic temperature-adjusting paint booth, which includes an infrared heating device, several temperature sensors, a controller and a control panel, and an infrared heating device is arranged on the top of the paint booth and steel frames on the surrounding side walls. The interior of the steel frame is hollow, and the exterior is wrapped by heat-insulating ceramics. The connecting cable of the infrared heating device is connected to the controller located outside the paint room through the interior of the steel frame. The temperature sensor is installed on the ground and the grill Above, the data inlet of the control panel is connected to the data output line of the temperature sensor, and data exchange is performed between the controller and the control panel in a wireless manner. The invention can monitor the situation of baking paint in real time, and can adjust different temperatures for different positions at the same time; avoiding the phenomenon of overbaking or underbaking.

The invention discloses an ordering system based on a block chain, and the system comprises: a merchant end module which sends food information, preferential information and date information, generates account page information based on the food information, the preferential information and the date information, carries out the hash processing of the account page information, thereby obtaining a hash value, and forms block information in the block chain system according to the account page information and the hash value; the user side module that is used as an acceptance module to receive the block information sent by the merchant side module; other user side modules except the acceptance module, which are used for receiving the block information of the user side module and carrying out response feedback; the verification module that is used for receiving the block information of the user side module and response feedback sent by other user side modules. According to the ordering system based on the block chain, a block chain transparent and public common recording mode can be utilized, the user is prevented from being killed by big data, and the user rights and interests are guaranteed.

The invention provides a fish meal cooking and pulverizing device, which belongs to the technical field of fish meal processing equipment. The invention includes a cylinder body, a stirring cylinder, an electric heating tube, a stirring mechanism, a driving mechanism, a crushing mechanism and an extrusion mechanism. A cavity is arranged in the cylinder, and the stirring cylinder is coaxially fixed in the cavity. A straight cylindrical part, a conical part and a second straight cylindrical part, the first straight cylindrical part is coaxially arranged with a first rotating shaft, the lower end of the second straight cylindrical part is communicated with the discharge hole, and the electric heating tube is wound around the outer side of the first straight cylindrical part In the cavity, the stirring mechanism can drive the fish material in the first straight cylinder to move downward and downward, the driving mechanism can drive the first rotating shaft to rotate, and the mincing mechanism can grind the fish material moving into the conical part, squeeze it The mechanism is capable of extruding the fish feed moved into the second straight cylinder part out of the discharge hole, and at the same time extruding the water in the fish feed. The invention can make the fish feed evenly heated, and at the same time, the heated fish feed can be minced and preliminarily dehydrated.

A fruit juice preparation device small in occupied space is provided with a supporting frame and a cantilever, and the supporting frame is connected with the cantilever in an embedded mode. The fruitjuice preparation device is provided with a fruit body selection device arranged in a top outer cover. The fruit body selection device is provided with a positioning piece, a bottom vibrating piece, aspiral plastic strip and a selection vessel, wherein the positioning piece is provided with a fruit body movement and rotating roller through hole, the bottom vibrating plate is erected on the positioning plate, a shaking motor is arranged in the bottom vibrating plate, one end of the spiral plastic strip is connected with the selection vessel, the other end of the spiral plastic strip is weldedwith the bottom vibrating plate, and the wall surface of the selection vessel is provided with fruit body filter holes. The problems that in the prior art, operation is complex and difficult, bad interference is generated to indoor workers, astringent taste exists in the drinking period, the cutting effect is low, and the shaking performance is poor are solved.

The invention relates to the field of traditional Chinese medicines, particularly relates to a Chinese herbal medicine oral liquid for treating pediatric cold-evil stomachache, and a preparation method thereof. The Chinese herbal medicine oral liquid comprises the following raw materials in parts by weight: 6-15 parts of ginger extract, 6-15 parts of sweet fennel extract, 5-15 parts of liquorice juice, 8-20 parts of Chinese date juice and 5-20 parts of honey. The ginger extract and sweet fennel extract are prepared by adopting a supercritical carbon dioxide extraction method, and the liquoricejuice and Chinese date juice are prepared by adopting a decocting method. The Chinese herbal medicine oral liquid is prepared by combining the supercritical carbon dioxide extraction method with thetraditional Chinese medicine technology, can effectively regulate the spleen and the stomach while relieving or eliminating the pediatric cold-evil stomachache, and can achieve the purposes of treating both symptoms and root causes, and facilitating administration.

The invention relates to the technical field of pipeline equipment, and discloses a timing household gas safety valve, which includes a self-closing valve body, a moving magnet is movably connected to the self-closing valve body, and a closing plug is movably connected to the moving magnet. A fixed magnet is installed below the moving magnet. When the user forgets to close the valve during the use of gas, since the gas flow has not changed for a long time, the air pressure in the compression tank and piston cylinder will gradually increase, which will move the moving magnet, trigger the valve to close, and cut off the gas, which can avoid Overcooking can also prevent the overflowing water from dousing the gas, causing gas leakage and improving gas safety. Secondly, when the gas end leaks, a relatively stable airflow will be formed in the gas pipeline, triggering the valve to close. When there is an unperceivable and easy leakage at the end, it will frequently trigger the gas shutdown, which can not only improve the prevention of gas leakage, but also play the role of gas leakage detection.