48results about How to "Consistent appearance and color" patented technology

The invention relates to a pot for making fried bread sticks, in particular to a lining. The lining of the pot for making the fried bread sticks comprises an accommodating area. The lining is characterized in that the lining further comprises a first plane, a second plane and a first arc-shaped surface, wherein the first plane and the second plane are in transition connection through the first arc-shaped surface; an upward-opening area enclosed by the first plane, the first arc-shaped surface, the second plane as well as front and rear vertical surfaces perpendicular to the first plane and the second plane is defined as the accommodating area; the accommodating area is in the shape which is wide in upper part and narrow in lower part, and the opening is square. The fried bread sticks made by the lining disclosed by the invention are straight and not bent in appearance, high in qualified rate, uniformly heated and consistent in appearance color. Multiple qualified fried bread sticks can be made simultaneously with high efficiency.

The invention relates to fresh flower yoghourt and a production method. The fresh flower yoghourt mainly comprises an isotrope acidification fermented product of edible fresh flower sugaring flower mud and fresh milk and has the unadulterated special flower nourishing smell, and the fresh flower is one or more of rose, arabian jasmine flowers, osmanthus fragrans, lily and lotus. The production method comprises the following steps of cleaning fresh petals, carrying out pickling on the fresh petals by using granulated sugar, carrying out low-temperature fermentation on the fresh petals, pulping, grinding the fresh pedals into mud, carrying out high-temperature sterilization on the fresh petals for later use, filtering and cleaning fresh milk passing acceptance inspection, and storing the fresh milk for later use at 0-4 DEG C; and mixing the flower mud and the fresh milk according to a proportion, simultaneously adding an emulsifying agent to carry out homogenization treatment, introducing fermentation bacteria after sterilization, and carrying out constant-temperature fermentation on the fermentation bacteria to obtain a finished fresh flower yoghourt. The fresh flower yoghourt has the characteristics that the texture is delicate and uniform, uniform fluid is formed after stirring, and can be pulled to be filiform, an appearance does not have fine particles, the luster is bright, the surface is flat, smooth and bright, the fresh flower yoghourt has mellow smell with the combination of fragrance and fermented milk, and the fresh flower yoghourt is tender, sour and sweet.

The invention relates to a chloroprene rubber anesthesia air storage bag, which belongs to the technical field of anesthesia air storage bags; it is characterized in that, based on 100 parts of dry rubber, 100 parts of 502 neoprene latex; 4-6 parts of zinc oxide; 2641-1.2 parts of anti-aging agent 0.15 parts of potassium hydroxide (5% solution); 0.8-1.2 parts of sulfated methyl oleate monosodium salt; 0.2 parts of sodium alkyl sulfate; 3 parts; 2 parts of sulfur; 0.5-1.5 parts of accelerator TP; 0.9 parts of accelerator BZ. The invention solves the problem that the existing natural rubber anesthesia air storage bag causes the risk of allergy to patients, and has the advantages of consistent appearance and color, clean and flawless surface, and the like.

The invention relates to a design method for a pot for making fried bread sticks, in particular to the design method for lining. The design method for the lining of the pot for making the fried bread sticks comprises an accommodating area. The design method is characterized in that the lining is further provided with a first plane, a second plane and a first arc-shaped surface, wherein the first plane and the second plane are in transition connection through the first arc-shaped surface; an upward-opening area enclosed by the first plane, the first arc-shaped surface, the second plane as well as front and rear vertical surfaces perpendicular to the first plane and the second plane is defined as the accommodating area; the accommodating area is in the shape which is wide in upper part and narrow in lower part, and the opening is square. The fried bread sticks made by the lining made by the design method disclosed by the invention are straight and not bent in appearance, high in qualified rate, uniformly heated and consistent in appearance color. Multiple qualified fried bread sticks can be made simultaneously with high efficiency.

The invention relates to a kitchen cooker, in particular to a pot for making deep-fried dough sticks. The invention discloses a pot for making deep-fried dough sticks, which includes a first plane at the bottom of the pot, and is characterized in that a second plane, a third plane, a first arc surface, a second arc surface and The third arc surface, the second plane and the first plane are transitionally connected through the second arc surface, the third plane and the first plane are transitionally connected through the third arc surface, the second plane and the third plane are transitionally connected through the first arc surface, The area surrounded by the first plane, the second arc, the first arc and the third arc is defined as the heat collecting area, and the second plane, the first arc, the third plane and the area perpendicular to the second plane and the third The front and rear facades of the three planes define the area with the opening upwards as the accommodation area, which has a shape that is wide at the top and narrow at the bottom. The shape of the fried dough sticks made by the pot is straight and not curved, the qualified rate is high, the fried dough sticks are heated evenly, and the appearance and color are consistent. Multiple qualified fried dough sticks can be made at the same time, and the efficiency is high.