30results about How to "Control oil content" patented technology

The invention relates to a process for producing fruit and vegetable crisps by combination of vacuum low-temperature frying and vacuum microwave drying. The method mainly comprises the following steps of performing selecting, finishing, cleaning, blanching for enzyme deactivation or pretreatment such as precooking, cooling, steeping and quick-freezing on fruit and vegetable raw materials, and concretely comprises the steps: firstly processing the raw materials into a semi-product with a water content of 50%-35% and an oil content of 3%-10% through a vacuum low-temperature frying process, and then drying and dewatering the semi-product through a vacuum microwave drying process, wherein the water content of a finished product is controlled to be below 5%, the oil content is controlled to be below 10%, and the expansion ratio is 1.5-2.0. According to the process, the nutrients and shape of the product are ensured to the greatest extent, the dehydration time can be obviously shortened, the energy consumption is lowered, the cost is reduced, and meanwhile, the oil content of the product can be effectively controlled, so that the process is particularly suitable for application to processing of the fruit and vegetable crisps.

The invention relates to a full-plastic airtight modularized airlift light biological reactor in the biological field, which is characterized in that a full-plastic transparent barrel part (1) uses adhesives, a full-plastic transparent base (3) is fixed to form a container, and a drain hole is arranged on the full-plastic transparent base (3) and connected with a full-plastic water valve to form a collection water outlet (17). A full-plastic transparent top cover (2) is firmly connected with the full-plastic transparent barrel part (1) through a full-plastic closed bolt (14) and a full-plastic sealing part (15) so as to form a full-plastic airtight light biological reaction tank body. The full-plastic airtight modularized airlift light biological reactor solves problems that complex coastal environment of our country, large changes of sea water temperature and large storm waves bring difficulty to microalgae outdoor breeding, light cannot penetrate through water when a planar culture pond is deep by adopting the planar culture pond mode, microalgae at the bottom of the planar culture pond cannot absorb enough light and breeding output efficiency caused by insufficient circularly stirring is reduced .

The invention discloses a fish scale leisure food and a production process thereof. The food is characterized in that: the food treats fresh or frozen stored fish scale as a raw material; the production process comprises operations of unfreezing, cleaning, pickling, cleaning, softening, frying, oil control, seasoning, bagging and the like; wherein a technology of low temperature pickling which isadopted allows pickling materials to uniformly penetrate; the technology of high temperature softening which is adopted allows partial scale collagen chains to fracture; and the technology of high and constant temperature frying which is adopted allows fish scale to rapidly puff. The leisure fish scale food produced through the process has a peculiar fish scale flavor, tastes crisp and delicious,and mellow, and can be transported, stored and sold at normal temperature.

The invention relates to healthy instant noodles with low oil content and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, boiling, rolling, shredding, cooking, then enabling the noodles to pass through an oil sink at a temperature of 30-60 DEG C, draining oil and then carrying out far infrared drying and shaping on the noodle lump and obtaining an instant noodle lump after cooling. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The invention relates to a draw texturing system of a DTY high stretch yarn for knitted socks, and relates to the technical field of textile production. The draw texturing system comprises a base frame, and further comprises yarn inlet mechanisms, a first roller, a first hot box, a false twister, a second roller, a network nozzle, a second hot box, a third roller, an oiling mechanism and a windingmechanism, wherein the yarn inlet mechanisms, the first roller, the first hot box, the false twister, the second roller, the network nozzle, the second hot box, the third roller, the oiling mechanismand the winding mechanism are sequentially arranged on the base frame in the stretch yarn moving direction. The oiling mechanism comprises an oil box fixedly arranged on the base frame and an oil cover rotationally arranged on the base frame, the oil cover is located on the upper side of the oil box, the oil box is filled with an oiling agent, the oil cover is rotationally provided with an oilingwheel, and the lower end of the outer ring surface of the oiling wheel stretches into the oiling agent. The oil cover is provided with an oil control assembly used for squeezing the end face of the high stretch yarn to control the oiling quantity of the high stretch yarn, and the oil control assembly is located on the side, away from the third roller, of the oiling wheel. The draw texturing system has the advantages that the oil containing rate of the DTY high stretch yarn is controlled, so that the quality of the DTY high stretch yarn is improved.

The invention discloses a method for oiling a ramie yarn of a ramie rope embedded in a steel wire rope on line, relates to the field of steel wire rope auxiliary material processing, and solves the problems that the conventional method for immersing oil for a ramie rope core of the steel wire rope is complicated, coated oil is not uniform and the like. The method for oiling the ramie yarn of the ramie rope embedded in the steel wire rope on line comprises procedures of dividing and distributing; heating ramie core grease; stranding; and standing. By the method, a procedure of cooking oil by using a ramie rope oil immersing device is eliminated, labor is saved, cost is reduced and the operation is convenient; and moreover, the ramie yarn is oiled on line, and the quality of the ramie rope embedded in the steel wire rope is fundamentally ensured.

The invention relates to non-fried instant noodles with low oil content and fried flavor and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, carrying out the conventional procedures such as boiling, rolling, shredding, cooking, cutting off and folding, subjecting the obtained cooked noodle lump to circulating hot air drying at 100-140 DEG C until the water content is not more than 12%, then uniformly spraying mist-like edible oil on the cooked noodle lump, then carrying out microwave drying and shaping, adding seasoning packets after cooling and packaging the finished product. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The invention relates to the technical field of cosmetics, in particular to a composition and cosmetics for oil control and refining. The composition is prepared from grapefruit extractives, ocean yogon factors and glycylglycine compounds, and the formed composition can have the effect of better controlling the skin oil content, improving the skin water content, restraining skin water dispersion,and refining pores. According to the composition, all the components are integral, the synergetic cooperation effect can be generated through cooperation, and under the proper ratio, the effect of thecomposition can be the best.

A double-cylinder-cover cooking and processing process of guava-flavor fried braised pork is disclosed. The process includes steps of removing hairs, cutting into pieces, preparing pre-cook soup, cooking, piercing to inject salt, performing water-oil-mixed type frying, performing secondary water-oil-mixed type frying, cooking, and the like. The process combines traditional Chinese dish cooking methods and a western type meat product processing technique. In a frying step, the process adopts water-oil-mixed type frying and frying is performed at difference temperatures in sequence, thus effectively controlling generation of harmful compounds in the frying step and greatly maintaining good sense and flavor of meat products. Corn coil that is vegetable type oil is adopted as oil for frying in the process so that the fried meat products are healthier and higher in edibility.

The invention discloses a high-performance steel wire rope with a sisal hemp core. The high-performance steel wire rope with the sisal hemp core comprises a steel wire layer and the sisal hemp core,wherein a zinc layer is arranged on the outer wall of the steel wire layer; a composite layer is arranged on the side wall of the sisal hemp core in a twisting manner; the steel wire layer is arrangedon the outer wall of the composite layer in a twisting manner; and the sisal hemp core is formed by stranding three sisal hemp ropes. The formula of the composite layer comprises the following components by mass: 20-30 parts of phenolic resin, 20-30 parts of acrylic resin, 60-90 parts of poly (p-phenylene terephthalamide), 5-10 parts of graphite, 20-30 parts of nitrile rubber, 5-10 parts of metalsulfide and 10-15 parts of silicon carbide. The service life of the steel wire rope and the service life of the sisal hemp core can be prolonged, the sisal hemp core is protected, the corrosion resistance of the sisal hemp core is improved, and the strength of the steel wire rope is improved.

The invention discloses a reverse store linkage conveyor. The conveyor comprises a discharging shell and is characterized in that a left conveyor belt, a middle conveyor belt and a right conveyor belt are arranged on one side of the discharging shell, power cylinders are arranged in the conveyor belts, a processing system is arranged at the inner side of the conveyor belts, a control system is arranged in the discharging shell, a sorting mechanism is arranged on the upper side of the discharging shell, the processing system comprises three transmission balls, a rotating arm is in pipeline connection with one side of the transmission ball on the right side, a control chamber is in bearing connection with the lower side of the rotating arm and divided into an upper cavity, a middle cavity and a lower cavity, the upper cavity of the control chamber is in pipeline connection with the middle power cylinder, friction films are arranged in the power cylinders, the lower cavity of the control chamber is in pipeline connection with the middle friction film, and one side of the right transmission ball is in pipeline connection with a rotating needle. The reverse store linkage conveyor has characteristics of low energy consumption and being capable of automatically solving related problems.

The invention relates to the field of food processing equipment, in particular to a low-temperature vacuum frying equipment and processing method, comprising: a frying chamber, a water vapor heat source, an oil storage tank, a heating oil tank and a vacuum condensing device, the bottom of the frying chamber A pallet is arranged at the center, and the pallet is connected with the motor at the bottom. The low-temperature vacuum frying machine provided by the present invention can solve the problems of unstable oil temperature, excessive oil temperature, fruit and vegetable sticking, and complicated frying oil recovery. High quality, suitable for industrial production.

The invention relates to the technical field of thermoplastic chopped yarn production processes, and in particular, relates to an impregnating compound for thermoplastic chopped yarn production, a preparation method of the impregnating compound and a method for producing the thermoplastic chopped yarn after modification of the glass fiber filaments. Process waste generated in the glass fiber production process is chopped by a tiger's guillotine, granulated by a granulator, sprayed with the independently developed impregnating compound, dedusted by a dedusting device, finally enters a vibrated fluidized bed and is dried to finally produce the reinforced thermoplastic chopped yarn. The impregnating compound is prepared from the following raw materials in percentage by weight: 0.3-1% of a coupling agent, 1-15% of a film-forming agent A, 1-16% of a film-forming agent B, 0.6-2% of a lubricating agent, 0.05-0.3% of a cross-linking agent, 0.05-0.2% of an antistatic agent and the balance being deionized water. The preparation method of the impregnating compound is optimized. The treatment process is simple and reasonable, and the final product is clean and good in quality.