175results about How to "Color unchanged" patented technology

A method for preparing the meat of Hami melon includes such steps as providing fresh Hami melon, washing, disinfecting peeling, slicing immersing in the solution of edible citric acid and the solution of ascorbic acid for 15-30 min in order to protect color, quick freezing vacuum freeze drying and packing.

The invention discloses a formula and preparation method for a ground slipping preventing liquor. The ground slipping preventing liquor is prepared from the following components in percentage by weight: 28% of tartaric acid, 2% of acetic acid, 12% of a surfactant, 0.5% of a defoamer, 9% of sodium chloride, 5% of potassium carbonate, 2% of an emulsifier, 41% of purified water and 0.5% of a corrosion inhibitor. The ground slipping preventing liquor disclosed by the invention is environment-friendly and has a long-time slipping preventing effect.

The invention discloses a momordica grosvenori drying process which comprises the following steps: cleaning fresh momordica grosvenori, putting the momordica grosvenori in steam at the temperature of 90-110 DEG C to deactivate enzyme for 2-3 minutes; freezing the momordica grosvenori subjected to enzyme deactivation under the condition of the temperature of 30-35 DEG C below zero for 1-1.5 hours, and performing vacuum low-temperature dehydration on the momordica grosvenori in vacuum microwave drying equipment for 30-35 minutes; and finally, drying the treated momordica grosvenori under the conditions of the temperature of 30-50 DEG C and the humidity of 10-15 percent for 6-10 hours. According to the improved momordica grosvenori process, the momordica grosvenori processing yield and the momordica grosvenori processing quality are improved, the cost and the energy are saved, and the momordica grosvenori is industrially processed and dried in a large scale.

The invention relates to aweto biological vacuum freezing and drying method, belonging to the field of preservation method of animals and plants. The aweto biological vacuum freezing and drying method comprises the steps as follows: (1) the aweto absorbs low-temperature atomized water molecular, the water absorption is 75-80%; (2) quick freezing is carried out for 2-5 hours at the temperature of -50-55 DEG C; (3) the vacuum freezing and drying are carried out for 2-20 hours at the temperature of -45-55 DEG C, so as to lead the moisture content of the finished product to achieve 5-9%. The product obtained by the invention can achieve sanitary requirement of edible fungi which can be directly eaten; the product has good water absorption, really achieves the original shape, colour, tastes and nutritive effect of purely wild aweto, improves the real additive values of the aweto and is suitable for long-term storage.

The invention relates to ceftizoxime sodium composition sterile powder for injection. The powder contains 99.0 to 99.9 weight percent of ceftizoxime sodium and 0.10 to 1.00 weight percent of sodium benzoate, wherein the ceftizoxime sodium is in a crystallized form. As for the ceftizoxime sodium in the crystallized form, the temperature of solution of ceftizoxime sodium is controlled by adjusting the pH value of the solution and the saturation process of the solution is controlled by a method of adding appropriate amounts of different solvents into the solution in multiple times so as to obtain a ceftizoxime sodium crystal form with uniform grain size distribution. A method for preparing the powder has simple, convenient and easily-controlled production process and low preparation cost and the obtained ceftizoxime sodium in the crystallized form has uniform grain size distribution and is more stable than the ceftizoxime sodium in the market.

The invention discloses a processing method of dry bamboo shoot slices. The processing method comprises the following steps: cleaning, slicing, color protecting, drying, packaging and sterilizing, and is characterized in that: fresh bamboo shoots are selected and then shells of the bamboo shoots are peeled off, the peeled-off bamboo shoots are cleaned and then cut into bamboo shoot slices, the bamboo shoot slices are immediately put into a color protection solution and then subjected to three-time heated air circulation drying and airing, and the dry bamboo shoot slices are obtained, vacuumized and then sterilized. The processing method has features of simple process, unchanged color of the dried bamboo shoot slices, and long preservation time and high quality of the bamboo shoot slices.

The invention discloses a preparation process of spicy shredded yak meat. The preparation process comprises a raw meat cutting process, a boiling process, a frying process, a material blending process and a vacuum packaging process, and comprises the specific steps of cutting lean meat of qualified yak meat to be strip-shaped or massive, carrying out tenderization process and other process flows, uniformly mixing the lean meat with aromatic seasonings, mixing sufficiently and uniformly, pickling and then boiling; and preparing the lean meat to be filiform, frying in a frying pan, then fishing out and cooling, adding ingredients, stirring uniformly and sterilizing to obtain the spicy shredded yak meat. The spicy shredded yak meat prepared by the preparation process disclosed by the invention does not need to add an antiseptic substance, an antioxidant and pigment and is delicious and crispy.

The invention relates to the technical field of processing of aquatic products and particularly relates to a freeze drying method for the aquatic products and a freeze drying protecting agent. The freeze drying method for the aquatic products comprises the following steps: (1) pre-treating the aquatic products, namely, washing and chopping the aquatic products and removing a fat part; draining off and adding 5%-10% of a freeze drying protecting agent A; standing for 10-15 minutes and adding 2.5%-5.5% of a freeze drying protecting agent B; standing for 5-20 minutes; (2) pre-freezing, namely, placing the pre-treated aquatic products under the temperature from -25 DEG C to -30 DEG C to freeze for 15-20 minutes; and (3) carrying out vacuum freeze drying: finally, carrying out the vacuum freeze drying: under the temperature from -35 DEG C to -45 DEG C at 28-32Pa. With the adoption of the method, the nutritive loss is few after the aquatic products are rehydrated; meanwhile, the umami of the aquatic products is protected well and a previous appearance condition is maintained.

The invention discloses a manufacturing method for freeze-drying seafood. The manufacturing method includes the following step of water gun flushing, sand splitting through soaking, boiling through boiling water, ultrasonic cleaning, ozone disinfecting, freeze drying and vacuum packaging. The manufacturing method has the advantages that dirt and impurities on the surface of seafood meat can be removed efficiently and comprehensively, microorganisms and parasites in the seafood meat are killed, a good fresh keeping effect is obtained through the complete freeze drying process, and the freeze-drying seafood meat conforming to the food safety national standard is obtained. The manufacturing method is suitable for freeze-drying manufacturing of seafood of a shellfish kind such as oysters, green sea snails, whelks, pearl sea snails, oyster drills, marine clams, abalones and dried scallop, a sleeve fish kind, a sea fish kind, a shrimp kind and the like.

The invention discloses a chromium-free tanning agent in the tanning industry and a synthetic production process thereof; the formula (weight ratio) comprises: 60-150 parts of amide containing hydroxymethyl, 30-100 parts of aliphatic aldehydes, and 1-5 parts of anti-yellowing agent. The production method comprises the following steps: in the first step, 60-150 parts of amide containing hydroxymethyl are added into a reaction kettle with a stirring function, a thermometer, a reflux condenser and a vacuum distillation unit; in the second step, temperature is raised to 30 to 40 DEG C; in the third step, 30-100 parts of aliphatic aldehydes are dripped; in the fourth step, 1-5 parts of anti-yellowing agent are added with 2-4 hours of heat insulation; and in the fifth step, decompression distillation is carried out for 4-6h at the temperature of 50-90 DEG C and the pressure of -0.3bar-0.95bar for removing the water. The third step and the fourth step can be exchanged. The invention solves the color changing problem in the production and storage processes of the products, adds a small amount of anti-yellowing material alkali metal and the borate solution of alkaline earth metal, greatly improves the storage conditions of the 'oxazolidine' type tanning agent, and prolongs the quality guaranteeing time; as the anti-yellowing material has low price, is easy for acquisition, and has small adding amount, the invention does not affect the application characteristics of the products and can be widely promoted.

The invention relates to frozen and dried maca. The preparation of the maca comprises the following steps of: cleaning maca, airing moisture on the surface of the maca, feeding the maca into a vacuum freezing and drying machine, and cooling and freezing the maca to -35 to -40 DEG C; and drying the frozen maca in vacuum for 15-25 hours at a vacuum degree of 3-10 Pa, thus obtaining the frozen and dried maca, wherein the final drying temperature is controlled to be less than 35-40 DEG C. According to the invention, more than 95%-99% of moisture in the maca can be eliminated, other components in the maca are reserved in an original ecological manner, and particularly, many thermosensitive substances, such as protein, amino acid and volatile substances, are effectively reserved; because the maca is dried with in vacuum with little oxygen, some easily oxidized substances are also protected; and the original shape and properties of the maca is kept, the maca can be preserved for a long time, and thus the effects of maca health-care foods are ensured.

The invention relates to a processing method of dried asparagus lettuce products, which comprises the steps that, after the processes such as material selection, washing, slicing, dewatering, drying and the like are conducted, low-temperature freezing treatment is conducted to the dried asparagus lettuce slices and finally the asparagus lettuce slices are packaged and warehoused. The dried asparagus lettuce products processed by adopting the method has the advantages that the original color and nutrient components of asparagus lettuce are basically kept unchanged; not only can the storage andthe transportation be facilitated, but also the difference between prices of the asparagus lettuce in a slack season and a boom season can be effectively adjusted; when the dried asparagus lettuce products are eaten, the dried asparagus lettuce products are only required to be dipped into fresh water for restoration, and the original color, nutrients and flavor of the asparagus lettuce are reserved.

A clarified concentrated plum juice with high output rate is prepared from green plum fruit through screening, washing, scaling, beating, enzymolyzing, deactivating enzyme, filtering, clarifying by chitosan, centrifugal separation, vacuum concentrating, sterilizing and aseptic packing.

The present disclosure provides a touch panel including a plate, a sensing layer, a border, and an optical compensation layer, wherein the plate has an upper surface and a lower surface opposite to the upper surface, wherein the lower surface is planned with a conducting wire region and a sensing region. The border is overlaid on the conducting wire region, and the sensing layer is disposed in the sensing region. An optical compensation layer is disposed on the border, and is located between the plate and the border. The border has a first color, which appears as a second color if a user sees the border through the optical compensation layer, and thus achieves diversification of the border color.

The invention discloses a four-color converter which comprises a first white balance part (41), a four-color determining part (42) and a second white balance part (43). The first white balance part (41) is used for carrying out white balance processing on original RGB gray level data to obtain RGB data after white balance processing. The four-color determining part (42) is used for determining RGBW data according to the RGB data, provided by the first white balance part (41), after white balance processing and white data extracted from the RGB data after white balance processing. The second white balance part (43) is used for carrying out white balance processing on the RGBW data provided by the four-color determining part (42) to obtain RGBW data, needing to be displayed, after white balance processing. The invention further discloses a display device with the four-color converter and a method for converting the three-color data into the four-color data. By means of the four-color converter, under the condition that the proportion of the four-color data is not changed, chromatic values of colors are not changed.

The invention belongs to a PVC floor, particularly relates to an antistatic PVC plastic floor. The antistatic PVC plastic floor is characterized in that: a formula of the antistatic PVC plastic floor comprises, by weight, 100-120 parts of polyvinyl chloride resin, 8-10 parts of octyltin mercaptide, 200-250 parts of kaolin, 25-30 parts of dioctyl phthalate, 11-15 parts of ethoxylated aliphatic alkylamine and 10 parts of paraffin. With the antistatic PVC plastic floor provided by the present invention, the generation of the static electricity can be effectively reduced, and the hazards caused by the static electricity can be prevented.

The invention relates to modified nanoparticles based on pyrogenic silica which are produced by treating pyrogenic silica with compounds of the general formula I Me(OR1)4, and / or of the general formula II Me(OCOR1)4, wherein R1 means an alkyl, aryl and / or aralkyl residue and Me means zirconium and / or titanium and to coating compositions containing the modified nanoparticles.

The invention relates to intelligent red date drying equipment; an air guide platform is fixedly arranged at the inner upper part of an oven; a quartz heating rod and a circulating fan group are arranged on the air guide platform; a plurality of layers of red date pans are arranged at the lower part of the air guide platform; a temperature and humidity sensor and an electric water makeup device are arranged on the rear left side of the inner top of the oven; a temperature and humidity transmission and transformation device is arranged on the rear left side of the outer top of the oven; an electric skylight is arranged on the left side of the top surface of the oven, and a micro processing controller is arranged in the middle of the outer top of the oven; twenty-one types of system software for controlling a red date baking process channel are arranged in the micro processing controller; and an MAX232 standard communication serial port is arranged at the bottom of the micro processing controller, and four control operation buttons and eight display lamps with different functions are arranged on a front panel of the micro processing controller. The equipment is convenient to operate, can control the temperature and discharge the humidity fully automatically and intelligently, so that time and labor are saved, the quality of manufactured products is high, and the color and the nutritional ingredients remain unchanged.

The invention relates to the technical field of deep processing of food, in particular to a production method for preparing lyophilized donkey milk powder by low temperature sterilization, which is characterized by comprising the steps of pretreatment of fresh donkey milk, standardization, emulsification, high-pressure homogeneous emulsification, low temperature concentration sterilization, freezing, sublimation, desorption drying, powder collection and unboxing, milling and mixing and the like. In embodiments of the invention, twice homogenization, vacuum low-temperature sterilization, low-temperature freezing, sublimation and drying are performed, to maximally protect nutrients in raw milk, especially heat-labile active substances; meanwhile, the new homogenization process and the low-temperature sterilization process are employed, so that the yield of donkey milk powder is increased significantly; the rehydration and instant solubility of donkey milk powder are excellent; a gap in the market of lyophilized donkey milk powder at present is filled.

The present invention relates to the technology of fruit plant and freshness prevention, in particular to a sugar orange planting method and a method for preventing the freshness of the sugar orange with leaves in refrigerators. The sugar orange planting method is that: accelerant is splashed at once in sugar orange anthesis; inhibitors are splashed in a small fruit period; calcium and potash fertilizers are importantly supplemented in a middle fruit period; organic fertilizers are used in a maturation period. When sugar oranges are picked, two to three leaves of every sugar fruit are reserved. After the sugar oranges are graded, freshness prevention agents are used for marinating, and cytokinin and calcium chloride are added in the solution of the freshness prevention agents. The method for preventing the freshness of the sugar orange with leaves in refrigerators is that: potassium permanganate is put into the refrigerators as reducing agents; sodium hydroxide is put into the refrigerators as sorbents; and constant temperature is controlled at 4 DEG C to 5 DEG C, and humidity is 90 to 95% by applying an air-adjusting type. The freshness prevention period of the present invention is long for 120 to 150 days, and the shelf time is long for 15 days. Fruit leaves are green, and are not easy to fall off. The rotten fruit rate is low, and is only 3 to 5%. However, the hardness, color and local flavor of the sugar oranges are not changed, and the sugar oranges are favorable to transport in a long way and stagger peak sale busy seasons. The present invention is suitable for planting peasants and farms in sugar orange production places, and takes a firm foundation for the north transportation and export of the sugar oranges in a large scale.

The invention relates to the technical field of the processing and production technology of instant jellyfish, in particular to a modified atmosphere production method for edible jellyfish. The method is characterized by comprising the following steps of: (1) soaking and washing; (2) soaking through dilute acetic acid; (3) shredding; (4) re-washing; (5) blanching; (6) cooling and rinsing; (7) draining; and (8) modified atmosphere packaging: namely, packaging drained jellyfish shreds according to a specified weight, such as 100g per packet, under an aseptic condition by using a modified atmosphere of which a proportion is CO2:N2=6:4. Compared with the prior art, the method has the advantages that: a processing operation method is simple; and the product produced by the method does not require any preservative and refrigerated storage, has a shelf life up to 1 month, and is much superior to the conventional instant jellyfish products at the market.

The invention discloses a processing method of dried bitter gourd slices. The processing method comprises the following steps: cleaning, slicing, color protecting, drying, packaging and sterilizing. The processing method is characterized by specifically comprises the following steps: picking fresh green bitter gourds, cleaning, slicing into bitter gourd slices, completely soaking the bitter gourd slices in a color-protecting solution, immediately fishing out, performing heated air circulation three times, drying, spreading for cooling, vacuum-packaging and then sterilizing to obtain the dried bitter gourd slices. The processing method of the dried bitter gourd slices, disclosed by the invention, has the characteristics that a process is simple, the production period is short, the appearance of the bitter gourds can be kept, the nutrients of the bitter gourds can not be damaged, the bitter gourds are not oxidized so as to enable the color to be changed, certain charantin and similar insulin are remained, and the like.

The invention discloses a pickling method of helianthus tuberosus. The pickling method comprises the following steps of adding water to siraitia grosvenorii and lotus leaves, and performing boiling so as to obtain a soup base; then putting fresh helianthus tuberosus into the soup base, soaking the fresh helianthus tuberosus in the soup base, and performing draining; uniformly mixing the processed helianthus tuberosus with hot peppers, Chinese prickly ash and rose sirup, adding rice wine, and performing stirring so as to obtain a mixture; and leaving the mixture to stand, placing the mixture after standing into a clay jar which is dry and clean, spreading a layer of vegetable leaves on mixed materials, spreading and stuffing Pu'er tea between the vegetable leaves and an opening of the clay jar, and performing natural fermentation for several months so as to obtain finished products. The pickled helianthus tuberosus is delicious and unique in mouth feel, has special crispness, sweetness, hot taste and mellow fragrance of the Pu'er tea, and can stimulate appetite, promote gastric secretion, help digestion and remove heat to cool blood. All the raw materials are effectively matched, so that the pickled helianthus tuberosus is easier to be tasty and attractive in color and maintains certain crispness. Through detection, when the clay jar is opened and the pickled helianthus tuberosus is eaten, the pickled helianthus tuberosus does not contain nitrite, after the clay jar is opened, the guarantee period of the pickled helianthus tuberosus is as long as 1 year, besides, during the guaranteed period, the nitrite is not generated, and the pickled helianthus tuberosus is free from mildew, stable in flavor, unchanged in color and lasting in crispness.

The invention discloses a process for processing beef products, and particularly relates to a novel process for processing spiced beef, belonging to the technical field of meat products. The process comprises the steps of unfreezing raw material beef, selecting and treating; injecting; rubbing; filling bags, pickling, and cooking with steam at the temperature of 65-75 DEG C for 10-14 hours; cooling, slicing, and packaging; and sterilizing for the second time. The beef product processed by the process has the advantages of uniform color and balanced taste, the internal quality and commodity appearance of the beef product can be improved, and the color and taste of the beef product cannot change when the beef product is preserved for 2-3 months.

A four color converter includes: a first white balance module configured to effect white balance processing on raw RGB data to thereby obtain white balance processed RGB data, a four color determining module configured to determine RGBW data according to white balance processed RGB data provided by the first white balance module and a white color data extracted from the white balance processed RGB data; and a second white balance module configured to effect white balance processing on the RGBW data provided by the four color determining module to thereby obtain white balance processed RGBW data for display. The present invention further discloses a display apparatus having the four color converter and a method for converting three color data to four color data. The present invention can achieve remaining chromaticity value of each color unchanged as long as a ratio of four color data is not changed.

A wake-up lighting device is described, comprising a gas discharge lamp (10) and a lamp driver (1; 2) comprising a power source (100) capable of generating spaced-apart current bursts (51) of alternating lamp current (I). The wake-up lighting device is capable of operating in an off-mode in which no lamp current is generated, and is adapted to switch from its off-mode to a wake-up mode in which the power source (100) operates to:—initially generate an alternating lamp current (I) with a minimum duty cycle value (ΔT) and a reduced current amplitude (IR) close to zero;—subsequently gradually increase the current amplitude while keeping the duty cycle (Δ) constant at the minimum duty cycle value (ΔT), until the current amplitude reaches a nominal current amplitude (IM);—subsequently gradually increase the duty cycle (Δ) while keeping the current amplitude constant at the nominal current amplitude (IM).

The invention relates to the field of green and safe processing and treating of foods, in particular to a quick peeling method of piper nigrum fruits through freezing. The quick peeling method comprises three steps of precooling, freezing and peeling. According to the peeling method, firstly fresh piper nigrum fruits are frozen, then the frozen piper nigrum fruits are stored, and the unfrozen piper nigrum fruits can be directly peeled through mechanical and electronic integration so that white piper nigrum fruits are prepared. The prepared white piper nigrum fruits are smooth in surfaces, mellow and full in granules, quietly-elegant in color, rich in fragrance and free from any peculiar smell, the fragrance of the white piper nigrum fruits is substantially elevated, the quality of the white piper nigrum fruits is excellent, and the quick peeling method is suitable for large-scale industrialized continuous production.

The invention belongs to the field of molecular biology and relates to an apple stem groove virus visual detection system based on the CRISPR-Cas12a technology and a detection method thereof. CrRNA isdesigned according to an ASGV conserved sequence, AuNP-DNA for colorimetric detection is manufactured, the influence of a Cas12a protein in-vitro cleavage reaction time and linker DNA concentration on a detection effect is explored, and the optimal ASGV visual detection system and the detection method thereof are established. The method is carried out under a constant-temperature reaction condition, a virus is recognized through a CRISPR-Cas12a-crRNA complex to improve the specificity, the linker DNA has universality, expensive double-labeled probes are not needed, a plurality of samples canbe detected within 40 minutes by means of low-speed centrifugation, the lower detection limit is 5.62*102 copies / reaction, and the sensitivity is 100 times higher than that of RT-PCR.

The invention belongs to the field of tea processing, in particular relating to a method for preparing bitter herb tea, which is characterized by comprising the following steps: a, picking and pre-processing; b, de-enzyming; c, rolling and modeling; d, parching; and e, selecting. The invention solves the problems of ordinary mouthfeel and stronger bitter taste of the bitter herb tea manufactured by the existing method and a great amount of tea mince in the production process. The bitter herb tea obtained in the invention is characterized by having good mouthfeel, favorable color and less nutrition loss, has light bitterness, and is mellow and fragrant. The method realizes large scale industrialized production of the bitter herb tea.