110results about How to "Bouncy" patented technology

The present invention relates to food, and is especially glutinous rice cake and its making process. The glutinous rice cake consists of glutinous rice layer(s) in 60-70 weight portions, sugar floss layer(s) in 10-20 weight portions, and stuffing layer(s) in 10-30 weight portions. The glutinous rice cake has most modified starch to replace glutinous rice powder, maltose oligomer to replace granulated sugar and stuffing, and is sweet, fine, elastic, moderately soft and good in chewing performance. It may be produced into different kinds of different tastes.

The invention discloses a preparation method of fresh-wet noodles, comprising the following steps: A1, pretreating flour: selecting flour without addictive, regulating protein content, and regulating water absorption; and A2, manufacturing noodles: kneading dough, proofing, tableting, slitting, weighting, packaging and refrigerating, wherein in the step of kneading dough, water amount is calculated according to the type of knead dough equipment, the total water is prepared into antibiosis refreshment aqueous solution with 2% of propanediol and 2% of alcohol, the antibiosis refreshment aqueoussolution is divided into two parts, a flour modifying agent I is dissolved by using 10-fold antibiosis refreshment aqueous solution of 60 DEG C, and a modifying agent II is dissolved by using the rest of antibiosis refreshment aqueous solution. The noodles produced by the method are stable in quality, are long in storage period (namely, preservation for 10-15 days at the low temperature of 3-8 DEG C), have the characteristics of no muddy soup, refresh mouth feel, vein wires, elasticity, smooth surface, no sticky, soak-resistance and no crisp, thereby achieving the cooking requirements of high-grade noodles with soup.

The invention belongs to the technique field of food processing, and relates to a processing method of a sleeve-fish frozen prepared food. According to the sleeve-fish frozen prepared food and the processing method thereof, the manufacturing technology is simple, production can be performed only by virtue of a refrigerating plant, a cold storage facility, and the like, and the product is tasty and delicious, is convenient to eat, and can be used for effectively solving the problem that a sleeve-fish product is single. The method comprises the following technologies: pretreating the sleeve-fish, pickling and seasoning, starching, candying, performing IQF (Individual Quick Freezing) and packaging, and storing. The sleeve-fish frozen prepared food can be eaten by adopting a traditional fry method. The sleeve-fish patty after fried has golden color, and is uniform in texture, moderately soft, free of powdery sense, elastic, outside crisp and inside tender, good in chewing, delicious, and moderate in saline taste.

The invention discloses a clothes softening agent. The clothes softening agent is characterized by comprising the following ingredients in parts by weight: 5 to 6 parts of sodium benzoate, 8 to 9 parts of octamethyl otetrasiloxane, 4 to 5 parts of sodium stearate, 1 to 2 parts of hydroxypropyl methylcellulose, 6 to 7 parts of polyvinyl alcohol, 1 to 2 parts of sodium oleate, 2 to 3 parts of sodium tripolyphosphate and 2 to 3 parts of lauryl sodium sulfate. The clothes softening agent can soften and smoothen a fabric, has elasticity and is wear-resisting.

The invention discloses a two-stage bouncing seed and hull separation machine of camellia oleifera fruits, and belongs to the field of camellia oleifera fruit processing equipment. The two-stage bouncing seed and hull separation machine comprises a rack, a conveying belt device, a scattered feeding device and a two-stage bouncing device. The conveying belt device is arranged on a main frame, an inclination angle is formed between the work face of a separation conveying belt and a horizontal plane, and according to the motion mode of the work face of the separation conveying belt, the work face advances from the lower end to the higher end. The scattered feeding device is arranged above the separation conveying belt in an overhead mode, and is composed of a hopper, an inclined type scattering screen, a vibration exciter and a plurality of supporting columns. The two-stage bouncing device is composed of a weak vibration bouncing device at the low position below the work face of the separation conveying belt and a strong vibration bouncing device at the high position below the work face of the separation conveying belt. According to the machine, different static friction factors, bouncing stages, rolling inertias and other physical characteristics of hulls and seeds are utilized, the separation conveying belt is beaten through the two-stage bouncing device according to the set amplitude and frequency, and the hulls and the seeds are automatically separated and respectively discharged.

The invention discloses 3D flame-retardant fabric and a heat protection garment thereof. The fabric comprises a single-layer portion and a double-layer portion which are in parallel and alternate arrangement. The fabric is made of high-performance flame-retardant yarns and flame-retardant elastic covering yarns, and is formed through interweaving of the yarns by a weaving or warp knitting technology according to a weave diagram. The double-layer portion comprises a surface layer and an inner layer which are completely separated from each other. The inner layer is made of the high-performance flame-retardant yarns and the flame-retardant elastic covering yarns. The surface layer is made of the high-performance flame-retardant yarns. Through arraying of connection joints of the single-layerportion and the double-layer portion under the action of the flame-retardant elastic covering yarns, the surface layer and the inner layer are different in stress rebound resilience of raw materials,and are separated from each other, so that a 3D air cavity protrusion structure is formed at the separation position. The heat protection garment comprises the 3D flame-retardant fabric, or comprisesa heat-insulating comfort layer, a waterproof breathable layer and a flame-retardant outer layer from inside to outside sequentially. The heat-insulating comfort layer, the waterproof breathable layerand the flame-retardant outer layer are made of the 3D flame-retardant fabric.

The invention provides an epoxy resin-modified silicone rubber composite and applications thereof. The silicone rubber composite is prepared by mixing the following active ingredients in parts by weight: 80 parts of room-temperature vulcanized silicone rubber, 19-21 parts of EP01441-310 epoxy resin, 0.9-1.1 parts of KH-550 coupling agent, 1.3-1.7 parts of triethylene tetramine, and 2-4 parts of 501 reflux liquid. The epoxy resin-modified silicone rubber composite has the advantages of being cured at room temperature, having elasticity and high strength, and being good in metal bonding property and easy to repair; the epoxy resin-modified silicone rubber composite can be applied to encapsulate devices under the conditions of use temperature being minus 55 DEG C-120 DEG C, humidity being 95% below, anti-vibration power spectral density being 0.04g<2>/Hz, and all performance indexes can achieve the requirements of insulating, airtight and anti-vibration materials. The traditional silicone rubber is modified by adopting epoxy resin to meet the encapsulation and reinforcement requirements of devices such as cable plugs, sockets and the like applied in the industrial fields of aerospace, chemistry and the like, so that the devices can work normally under the severe environment conditions such as high temperature and low temperature, high humidity, mechanical vibration and the like.

The invention discloses a preserved egg salting solution and a using method of the preserved egg salting solution. The preserved egg salting solution comprises the following components in parts by mass: 3.5 to 5.5 parts of food-grade sodium hydroxide, 3 to 4.5 parts of edible salt, 90 to 110 parts of water, and 0.4 to 1.0 part of polysaccharide, wherein the polysaccharide is one or more than two of soluble starch, soluble soybean polysaccharide, sodium alginate, beta-cyclodextrin, xanthan gum and gellan gum. The using method comprises the following steps of: putting fresh eggs into a salting container, filling the prepared preserved egg salting solution into the salting container with the fresh eggs till the fresh eggs are just soaked into the salting solution, sealing, salting for 30 to 40 days at the temperature of between 20 and 30 DEG C, taking the eggs out, and standing for 7 to 10 days at normal temperature. The preserved eggs prepared by adopting the preserved egg salting solution does not contain heavy metals and are high in safety, egg shells are clean and do not have spots, the egg bodies do not stick the shells, are very complete, glossy and elastic, have pine colors, do not have the strong biting taste of the conventional preserved eggs, and the palatability is greatly improved.

The invention relates to the technical field of skin care products for daily use, and discloses a lysozyme mask. The lysozyme mask comprises essence, and the essence comprises the following raw material components: 3-5 parts of crude salt, 1-3 parts of lysozyme, 1-2 parts of sodium hyaluronate, 1-2 parts of lotus leaf juice, 1-2 parts of aloe juice and 100-200 parts of deionized water. The mask not only has good effect of removing acne marks and acnes and is good in antibacterial property, but also is non-irritant, and can facilitate rapid healing of a wound.

The invention discloses a manufacturing method of an enameled wire for a network transformer, and relates to the technical field related to enameled wire production. The method comprises the followingsteps: A, material selection, B, drawing, C, cleaning, D, annealing: adopting a non-contact annealing method to anneal a semi-finished wire twice in an annealing furnace, E, painting: utilizing a painting device to paint the semi-finished wire twice, F, curing, G, detection, H, oiling, and I, wire winding. According to the invention, nitrogen is used as a protective gas, so that the copper wire at high temperature is not contacted with oxygen in the air, the nitrogen is used as the protective gas, the elongation of the product is better compared with steam, copper oxide can be effectively prevented from being generated, the flexibility, thermal shock and thermal aging performance of the enameled wire can be ensured, and the quality of the enameled wire is improved. And through cooperativearrangement of a felt ring, a cotton cloth layer, a fixing ring, a fixing cylinder and a motor, the felt ring and the cotton cloth layer can be driven to rotate, and painting is more uniform.

The invention discloses an antibacterial and health-care soft silk fiber fabric and a production process thereof. The fabric is prepared from 50% of mercerized wool fiber, 26.1% of polyester, 10% of soft silk fiber, 10% of viscose and 3.9% of Lycra fiber. The production process of the fabric comprises the following steps of dyeing process, spinning process, knitting process and after-finishing process. Soft, smooth, shrink-resistant and machine-washable mercerized wool and elastic polyester and Lycra fiber easy to wash, quick to dry and not prone to deformation are selected, meanwhile the antistatic, smooth and cool viscose and the health-care soft silk fiber having flexible luster, good moisture absorbing and releasing properties, bright dyeing property and excellent color fastness and drapability are also added, so that the produced fabric is friendly to the skin and smooth, has a health-care property, embodies the advantages of shrinkage resistance, machine washing and pilling resistance of the mercerized wool, also embodies softness, smoothness and warm keeping of the soft silk fiber, and can improve body microcirculation and improve body immunity and disease resistance.

The invention discloses a textile softening agent. The textile softening agent is prepared from the following components in parts by weight: 2-3 parts of polyvinylpyrrolidone, 1-2 parts of isopropanolamine, 4-5 parts of Turkey red oil, 8-9 parts of alkylphenol polyoxyethylene, 1-2 parts of hydroxypropyl methyl cellulose, 6-7 parts of polyoxyethylene ether, 3-4 parts of chinlon oil and 1-2 parts of nonylphenol ethyl oxide carboxylate. By virtue of the textile softening agent, a textile is soft and smooth, has elasticity and is wear-resisting.

The invention relates to the technical field of foods, in particular to meat balls with soft and crisp mouth feel and a preparation method of the meat balls. The meat balls are made from the following raw materials in parts by weight: 40-60 parts of lean meat, 10-20 parts of fat meat, 15-22 parts of ice water, 1-2 parts of soy protein isolate, 2-5 parts of cassava hydroxypropyl starch, 1-6 parts of potato whole powder, 1-5 parts of onions and 5-10 parts of carrots. The preparation method comprises the following steps of mixing all the raw materials so as to obtain paste, then placing the obtained paste under the condition of 0-5 DEG C for 8-24 hours for performing fermentation, and then performing shaping so as to obtain meat ball blanks; and finally cooking the meat ball blanks so as to obtain the meat balls. According to the meat balls with soft and crisp mouth feel provided by the invention, the nutrient value of the meat balls is increased, and besides, the mouth feel and the palatability of the meat balls are also improved, so that the meat balls are fresh, tender, soft and crisp, and are good in biting feeling. The preparation method disclosed by the invention is simple, convenient, easy to operate, and suitable for industrial production, and high in production efficiency.

The invention discloses a fabric softener, which is characterized in that it comprises the following raw materials in parts by mass: 2-6 parts of sodium stearate, 10-15 parts of ester group quaternary ammonium salt, 3-8 parts of acrylamide, pentaerythritol fat 5-12 parts of acid ester, 10-15 parts of sorbitan fatty acid ester, 10-18 parts of ethanol, 10-20 parts of polyoxyethylene ether, 2-5 parts of ethylene oxide, and 80-100 parts of water. Compared with the prior art, the invention has good application effect, simple preparation process, no damage to the fabric surface, and can make the fabric soft, smooth, elastic and wear-resistant.

The invention relates to a composite quality improver for coarse cereal-sourced steamed bread and a using method thereof. In order to solve the problems that the coarse cereal-sourced steamed bread issmall in volume, small in specific volume, rough in mouth feel and nonuniform in surface, nutrients thereof are not easily absorbed by a human body and the like, the invention develops the compositequality improver which effectively improves the quality of whole-coarse cereal steamed bread through organic and reasonable cooridaintion of a composite cellulase, glutamine transaminase, azodicarbonamide (ADA), an emulsifier, wheat protein and the like, the using method thereof and the coarse cereal-sourced steamed bread produced by using the composite quality improver for the coarse cereal-sourced steamed bread. The invention further finds that joint addition of the glutamine transaminase and the azodicarbonamide into the steamed bread better improves the specific volume, the aspect ratio, the outer shape and the mouth feel of the steamed bread than separate addition of any one into the steamed bread, and a very good effect of improving the outer shape and the mouth feel can be achievedthrough lower addition amount of the glutamine transaminase and the azodicarbonamide than the dosage of any separately added component.

The invention discloses yeast cake and a preparation process for the same. The yeast cake is prepared from the following components: 100 to 200 parts of water, 28 to 38 parts of starch, 65 to 80 parts of flour, 3 to 10 parts of yeasts, 50 to 70 parts of condensed milk, 100 to 150 parts of whole eggs, 200 to 300 parts of egg yolk, 100 to 150 parts of butter, 150 to 200 parts of white sugar and 40 to 60 parts of lemon juice. The yeast cake prepared in such a manner tastes soft, elastic, sweet and delicious, and is nutritional and healthy.

The invention belongs to the field of writing brush processing, and in particular relates to a production method of a writing brush, comprising the following steps: 1) modifying nylon hair to obtain modified nylon hair; 2) washing rabbit hair, duck hair and pig hair with soap respectively Soak in water for 50-75 minutes, then soak in starch solution for 20-35 minutes, take it out and soak in acetic acid for 3-5 minutes; 3) Use the treated rabbit hair, duck hair, pig hair and modified nylon hair The combing machine mixes evenly in proportion, and picks a bunch of the mixed pen core hair when making the pen core, spreads the bunch of hair on a flat plate, after grooming, and then rolls up from one end to form a conical pen tip. Put the tied nib on the pen tube and connect it with glue. Through the improved nylon hair technology, this brush is more elastic, more durable, and has a long storage time; coupled with the elasticity of animal hair itself, this brush is vigorous and powerful in use, soft and hard, and suitable for a wide range of people.

The invention discloses a processing method of salted kelp. The processing method includes the steps of (1), selecting materials; (2), cleaning; (3), blanching, to be more specific, blanching the kelp with water of 80-85 DEG C for 15-30 seconds, wherein normally the weight ratio of the water to the kelp is (4.5-5.5):(0.8-1.5); (4), cooling; (5), draining for the first time; (6) mixing with salt, to be more specific, adding refined salt with the weight being 30-35% of the weight of the kelp into the kelp, adding preservatives with the weight being 3-5%.. of the weight of the kelp, and evenly stirring to guarantee that the kept does not rot; (7), pickling with salt; (8), draining, and performing self-pressure dewatering for 5 days until the water content is lowered to 50%. The processing method has the advantages that the problem that the kelp processed by methods in the prior art is poor in quality is solved, the processing quality of the kelp is improved, the method is simple in step and high in operability, and the kelp processed by the method is elastic, non-sticky, free of salting out, free of impurities, free of odor, free of evident kelp smell and astringency, bright green in color and crispy and tender in taste.

The invention discloses a simple cow split leather color changing technology which comprises the steps of cow split leather weighing, water returning, decolorization, retanning, dyeing, liquid expansion, color fixation and emergence and stacking. The raw materials are semi-finished leather blanks, scientific processing is carried out, technological parameters are reasonably controlled, the decoloration degree of the leather blanks is high, the cow split leather is bright and uniform in color, soft and comfortable after dyeing is carried out again, a leather board is solid, and no adverse influence is produced on the fiber strength. By carrying out decolorization and retanning on the semi-finished cow split leather blanks, the leather blanks can be recolored again, and the product is non-toxic and environmentally friendly. The simple two-layer cow leather color changing technology can be applied to secondary production of leather, a new path is developed for secondary utilization of the leather blanks, the flexibility and safety of business operation can be greatly improved, and the economic benefits and social benefits are remarkable.

The invention provides a method for producing dried mulberries by virtue of a closed-loop dehumidification-heat pump technique. The dried mulberries are produced by the step of raw material selection, hot ironing, color protection, drying and packaging processing by virtue of the closed-loop dehumidification-heat pump technique. By virtue of the closed-loop dehumidification-heat pump technique, the original tissue form, odor, good sensory evaluation and nutrients are furthest maintained, the product is low in moisture content and has complete internal cell structures, and the original form, color, odor, flavor and active components of fresh mulberries can be basically preserved; and furthermore, the process is simple, the production efficiency is high, the energy consumption is low, and the method is accordant with clean production requirements on energy conservation, emission reduction and effect enhancement.

The invention relates to chenopodium quinoa willd half-dried noodles with high lysine content. The chenopodium quinoa willd half-dried noodles are made from the following raw materials in percentage by weight: 20-30% of chenopodium quinoa willd flour, 5-15% of dietary flax fiber flour and 55-75% of high-gluten wheat flour. The chenopodium quinoa willd half-dried noodles disclosed by the invention have the advantages of being simple in technology, free from food additives and high in lysine content.