48results about How to "Easy to grasp controls" patented technology

The invention discloses a production process of low-salt oil-free fermented bean curd. The production process comprises the following steps: after performing the steps of immersing and washing soybean, grinding the soybean, filtering pulp, boiling the pulp, mixing pulp, concentrating, squeezing, dividing, inoculating, performing primary fermentation, cooling and mildewing, adding 8 to 10 percent of salt and 6 to 8 percent of alcohol; adding a proper amount of spice such as hot pepper powder, ginger powder, garlic powder and the like according to the traditional process; subpackaging into small bottles in one step; integrating fermenting, storing and finished product packaging materials; vacuumizing, so that the vacuum degree of the small bottle is 0.8 to 1.0; performing secondary fermentation for 1 to 2 months under the natural condition; performing secondary sterilization on the mature fermented bean curd, wherein the sterilization central temperature is 80 to 85 DEG C and the sterilization time is 25 to 35 minutes; and obtaining the finished products after passing inspection. The production process has the advantages that the unique flavor of the local traditional fermented bean curd is maintained; the characteristics of the times are achieved; the production process is fashionable and novel; the edible range is widened; the low-salt oil-free fermented bean curd has high nutritional value and preference, can realize industrial production and is safe and healthy; and quality safety of the oil-free fermented bean curd is effectively guaranteed.

The invention discloses a method for preparing yibin bean sprouts by quick fermentation, which comprises the following steps of: cutting leaf stalks of leaf mustard into strips, drying in air till 10 to 15 percent of moisture is reduced, uniformly blending leaf mustard and edible salt in a weight ratio of 100: 5-15, sealing the leaf mustard in a container for primary prickling for 45 to 120 days; elutriating the prickled bean sprouts with 5 to 15 mass percent of edible saline water, filling the elutriated bean sprouts in a container, pouring brown sugar liquid in an amount which is 5 to 15 percent based on the weight of the prickled bean sprouts and adding spices into mixed material according to the traditional process, and finally, inoculating compound microbial strain in an amount which is 0.05 to 0.5 percent based on the weight of the prickled bean sprouts, and sealing and fermenting for 75 to 140 days under natural conditions, taking the bean sprouts out, flavoring and processing the bean sprouts for eating. The yibin bean sprouts prepared by the invention can keep the traditional aroma and taste, shorten the fermentation period greatly, reduce the production cost of the yibin bean sprouts, suppress the growth of harmful microbes and improve the edible safety of the products.

The invention discloses a Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, a powder packet, and a flavor packet. The sauce packet comprises the raw materials of: palm oil, butter or chicken oil, lard, oil millet pepper, pickled ginger, pickled pepper, ginger, edible salt, green onion, monosodium glutamate, lactic acid, bone extract, and meat extract. The powder packet comprises the raw materials of: edible salt, white granulated sugar, garlic powder, horseradish powder, monosodium glutamate, I+G, citric acid, malic acid, lactic acid powder, bone soup powder, pork powder or beef powder or chicken powder or duck powder, and spice powder. The flavor packet comprises the raw materials of: pickles vegetables or pickled radish slices, pickled pepper, pickled ginger or water bamboo shoot, lactic acid, and rapeseed oil. The seasoning packet provided by the invention has the advantages of rich fragrance, full taste, and abundant nutrients. Animal and plant mixed oil is adopted, such that the seasoning sauce packet is delicate and soft. The method is simple and is easy to command. The technology is mature. The method provided by the invention is suitable for popularization.

The invention discloses a stewed chicken with mushroom seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: chicken paste, mushroom extract, chicken oil, palm oil, ginger, green onion, garlic, soy sauce, a yeast extract, a flavoring, xanthan gum, and turmeric powder. The powder packet comprises the raw materials of: edible salt, white granulated sugar, monosodium glutamate, I+G (nucleotide disodium), maltodextrin, yeast powder, chicken powder, food flavoring, onion powder, garlic powder, pepper powder, and ginger powder. The invention also discloses a production method thereof. The seasoning packet has the advantages that: the chicken paste, the powder, and the mushroom extract are prepared with a biological enzyme wall-breaking method, such that nutrients are abundant, and are easy to absorb by human bodies. The seasoning packet has natural fragrance and taste like those obtained by home stewing; good color, fragrance, and taste can be provided for the non-fried miscellaneous-grain instant noodles, such that mouthfeel requirements and nutrient demands of consumers can be satisfied; the production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention discloses a double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: palm oil, chicken fat, lard, red capsicum frutescens, small green pepper, flatspine pricklyash, ginger, edible salt, green onion, monosodium glutamate, garlic, fermented soybean, bean paste, cooking wine, soup paste, and minced meat. The powder packet comprises the raw materials of: edible salt, white granulated sugar, garlic powder, ginger powder, horse-radish powder, monosodium glutamate, I+G, flatspine pricklyash powder, soup powder, meat powder, and spices. The seasoning packet provided by the invention has the advantages of rich fragrance, full taste, and abundant nutrients. The seasoning packet has good taste and mouthfeel, and satisfies low-oil and low-lipid requirements. The production method is simple and is easy to command, the technology is mature, and the method provided by the invention is suitable for popularization.

The invention discloses folium mori powder biological complete feed and a production method thereof. The folium mori powder biological complete feed is prepared from, by weight, 4 parts of premixed feed, 60-75 parts of energy feed, 10-25 parts of protein feed and 6-18 parts of folium mori ferment powder. The production method comprises the steps of material preparing, folium mori ferment powder preparing, premixed feed preparing and mixing. The produced folium mori powder biological complete feed with folium mori as a main raw material has the advantages of being free of antibiotic, high in nutrition, good in palatability, high in digestion and utilization rate and low in cost; the production method is simple, and the technology is mature, easy to master and control and convenient to popularize.

The invention relates to a preparation method for nano-selenium. The preparation method comprises the following steps: 1) weighing a selenite crystal, adding into a mixed liquid of deionized water, a stabilizing agent A and a stabilizing agent B, dissolving to obtain a selenite solution; weighing a reducing agent powder, dissolving in deionized water to obtain a reducing agent solution; 2)adding the prepared reducing agent solution into the prepared selenite solution, then adding a stabilizing agent C, stirring and heating, keeping warm to obtain a brick-red nano-selenium solution; and 3) centrifuging the prepared nano-selenium solution to obtain the nano-selenium powder. The preparation method has the advantages of normal-pressure preparation conditions, lower reaction temperature (60-80 DEG C), short reaction time, whole safe and stable preparation process, easy controllability, low cost of the raw materials, no toxicity and no harm; and the product prepared by the preparation method has uniform product particle size, smaller particles (2-6 nm), good crystallization perpformance, good water-solubility and biocompatibility.

The invention discloses a fusion preparation method of a polyvinyl alcohol film, which comprises the steps of mixing 100 parts by weight of polyvinyl alcohol, 10-45 parts by weight of small molecular plasticizer, 3-15 parts by weight of polymeric plasticizer, 1-5 parts by weight of processing agent, and 0.01-5 parts by weight of inorganic nanofiller, putting the components into a double-screw extruder, and fusing and plasticizing at the temperature of 140-250 DEG C and the screw rotate speed of 50-200rpm to directly extrude to form films or extrude to form films via fusing and plasticizing after pelleting. By choosing reasonable small molecular and polymeric compound plasticizers and inorganic nanofillers, the invention effectively reduces the fusing processing temperature of PVA, and solves the fusing processing problem of polyvinyl alcohol which has high molecular weight and high alcoholysis degree and is difficult to dissolve in water at normal temperature, and the obtained film has high transparency and good mechanical properties, is environmental-friendly, is non-toxic, and can be used for packaging a variety of products.

The invention discloses a brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: beef, salad oil, butter, palm oil, white sugar, water, old ginger, green onion, garlic, star anise, cumin, fructus amomi, tsao-ko amomum fruit, dried tangerine peel, cinnamon, licorice, white buckle, rose pelargonium herb, angelica archang lica, kaempferiae, flatspine pricklyash, clove, whitefruit amomum fruit, edible salt, monosodium glutamate, I+G, ethyl maltol, maltodextrin, a yeast extract, HVP, a beef extract paste, and thermal reaction beef powder. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, I+G, HVP, black pepper powder, creamer, yeast extract, beef powder, and turmeric powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, carrot, green onion, and caraway. The seasoning packet provided by the invention has the advantages of distinctive flavor, rich fragrance, and delicious taste. The production method is simple and is easy to command, the technology is mature, and the method provided by the invention is suitable for popularization.

The invention discloses a crispy minced meat seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, a powder packet, and a dried vegetable packet. The sauce packet comprises the raw materials of: minced pork, cooking wine, brown sugar, sweet sauce, bean paste, edible salt, monosodium glutamate, pepper powder, bruised ginger, bruised garlic, capsicum frutescens, I+G, creamer, and soy sauce. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, I+G, creamer, a yeast extract, and turmeric powder. The dried vegetable packet comprises the raw materials of: Chinese cabbage, carrot, and green onion. The seasoning packet provided by the invention has the advantages that: with the packet, healthy food requirement is satisfied, multiple requirements of people are satisfied, the production method is simple and is easy to command, the technology is mature, and the method provided by the invention is suitable for popularization.

The invention discloses a special safe and convenient heating device for an intestinal nutrient solution. The special safe and convenient heating device comprises a first-level heating device and a second-level heating device, wherein the first-level heating device consists of a shell, a clearance tank, a temperature controller, a first heating pad, an infrared transmitting end, an infrared receiving end and an alarm; the second heating device consists of a protective jacket, a second heating pad, a clamp and an alarm. The special safe and convenient heating device for the intestinal nutrientsolution has a skillful structure and strong functions; first, through the double heating and thermal insulation design of a nutrient bag and a nutrient canal, the temperature of the nutrient solutionflowing into the patient body meets the need of a human body; then, through cooperation between a clamped type temperature detection mechanism and a temperature control mechanism, accuracy of temperature detection can be improved, to facilitate control of medical personnel; finally, when supply of the nutrient solution is over, timely alarm can be given out; to sum up, the using safety of the patient is greatly improved, the workload of the medical personnel is relieved, and clinical popularization and application is promoted.

The invention discloses a beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles, which comprises a sauce packet and a powder packet, wherein the sauce packet comprises the following raw materials: palm oil, beeves, beef tallow, black bean sauce, soy sauce, gingers, garlic, onions, spring onions, salt, chilli powder, paprika powder, rapeseed oil, cooking wine, monosodium glutamate, essence, spices and sesames, and the powder packet comprises the following raw materials: salt, chili powder, onion powder, horseradish powder, white granulated sugar, powdered soy, ginger powder, garlic powder, monosodium glutamate, I+G, beef essence, paprika powder, acetic acid powder and spice powder. The invention also discloses a production method of the beef seasoning packet. The beef seasoning packet disclosed by the invention has the beneficial effects that the beef seasoning packet is aromatic in flavor, rich in taste and nutrition, has good mouthfeel and taste, and meets the nutritional requirements on low grease and low fat; and the production method of the beef seasoning packet is simple and mature, is easy to control and convenient to popularize.

The invention discloses a feed additive. The feed additive comprises the following raw materials: clostridium butyricum, bacillus licheniformis, lactobacillus bulgaricus, lactobacillus acidophilus, vitamin E, saccharomycetes, shell powder and radix puerariae extracts. Due to the combination of five bacteria including the clostridium butyricum, the bacillus licheniformis, the lactobacillus bulgaricus and the lactobacillus acidophilus as well as the vitamin E, the shell powder and the radix puerariae extracts, an optimal compound ratio is formed; and due to the synergistic effect of the compoundbacteria and natural Chinese herbal medicines, the advantages of all the raw materials are sufficiently exerted, a good condition is formed for the internal environment of the intestinal tract of a prawn, the florae in the intestinal tract can be regulated to be balanced, the development of the intestinal tract of the prawn is promoted, the immunological function of the prawn is improved, and theeffect of repairing the damaged intestinal wall is also achieved; and a preparation method of the feed additive disclosed by the invention is simple, matured in process, easy to master and control and convenient to popularize.

The invention relates to a medical exercise ball, in particular to a medical exercise ball for auxiliary body-building use. The medical exercise ball comprises a main ball body, and is characterized in that: hand parts which are convenient to hold and control by users are symmetrically arranged on the main ball body; the hand parts and the main ball body are combined into a whole; and a gas injection port is formed on the main ball body. The hand parts are symmetrically arranged on the main ball body, so that users grasp and control the main ball body conveniently to complete body-building exercises conveniently and improve the body-building effect. Thus, the aim of the medical exercise ball is realized.

The invention discloses a method for photochemically preparing nano selenium. The method comprises the following steps: (1) uniformly mixing a selenite solution and a small-molecular diketone, and performing irradiation under an ultraviolet (UV) light source to prepare a nano selenium colloidal mixed liquid, wherein a molar concentration ratio of the selenite to the diketone is 1:(5-15); and (2) performing centrifugation on the colloidal mixed liquid, removing the supernatant, performing washing by using ultrapure water, performing centrifugation, and repeating the operation for three times toobtain colloidal nano selenium; and performing freeze drying to obtain the finished-product nano selenium. According to the method provided by the invention, the nano selenium obtained by the above method has a particle size range from 30 to 120 nm, shows better-dispersed nano-spherical particles, and has a stronger photocurrent signal and larger application value in the field of optoelectronics;and in the preparation method provided by the present application, the UV / diketone method is a homogeneous reaction, does not need a surfactant, and is simple and convenient to operate; compared witha UV / sulfite (SO3<2->) method, the method provided by the invention has higher efficiency and a wider pH applicable range (3.0 to 8.0); and compared with heterogeneous methods such as a UV / TiO2 heterogeneous method, the method provided by the invention does not need complicated phase separation.

The invention belongs to the technology field of producing high-purity silicon iron, especially relates to a decreasing carbon method for producing high-purity silicon iron. The feature of this method is indicated that adds the burden as 0.9-1.1kg dolomite with the graininess smaller than 5mm, 0.4-0.6kg industry soda ash, 1.8-2.2kg iron concentrate with the graininess 1-5mm, 0.1-0.3kg industry common salt into the 100kg dinas rock charging stock, and forms into high-melting dross at the antapical half of the furnace. The invention can effectively account for the problem of decreasing carbon in producing high-purity silicon iron, and has the advantages of simple to be carried out, easy to be controlled, low cost of manufacture, steady and reliable product quality.

The invention discloses a sponge foaming method. The sponge foaming method comprises a pre-foaming barrel, a drainage pipe, a fluidized bed, a supporting frame, a material conveying device, a liquid conveying pipe, a water tank, a first material conveying hopper, a raw material barrel, a first raw material conveying screw rod, a weight-measuring device, a second material conveying hopper, a base,a second raw material conveying screw rod, an upper base, a speed reducer, a water pump, a water meter, a rotary shaft, a detector, a switch valve, a material conveying pipe, an impeller, air suctionholes, air exhausting holes and a spiral blade; the side wall of the pre-foaming barrel is fixedly connected with the drainage pipe; the lower portion, which is relative to the drainage pipe, of the side wall of the pre-foaming barrel is fixedly connected with the material conveying device; the side wall of the pre-foaming barrel is fixedly connected with the fluidized bed and the material conveying device is arranged in the fluidized bed; the lower end of the fluidized bed is fixedly connected with the supporting frame; the bottom of the pre-foaming barrel is fixedly connected with the liquidconveying pipe and the other end of the liquid conveying pipe is fixedly connected with the water tank. The method has the beneficial effects that the foam can be relatively even, the defective percentage can be reduced, the cleaning can be relatively convenient and the degree of automation can be relatively high.

The invention discloses a method for preparing seasoning instant PetasitespalmataA.Gray. The method comprises the following steps of: S1, selecting, inspecting and washing fresh PetasitespalmataA.Gray, blanching, cooling, peeling and adding salt for salting; S2, after salting, elutriating by using saline, draining water, adding white granulated sugar, inoculating a complex microbial inoculant, and fermenting; and S3, removing partial salinity, seasoning, packaging, vacuum bagging, and sterilizing, thus obtaining a finished product. The method has the beneficial effects that alcoholic fermentation is carried out by using acid-resisting yeast and taking sugar as a culture medium, obvious and faint soy sauce flavor is generated by virtue of common effects of saccharomycetes and lactic acid bacteria, thus the unique taste and flavor of the instant PetasitespalmataA.Gray are obtained, and meanwhile the nutritive value of the instant PetasitespalmataA.Gray is also improved; the complex microbial inoculant can reduce the pH of the environment and inhibit growth of harmful microbes, and also has the capacity of degrading nitrite so as to guarantee the edible safety of the product; and the method is convenient and easy to operate, mature in technology, easy to learn and convenient to popularize, and industrial production can be realized.

The invention belongs to the technology field of producing high-purity silicon iron, especially relates to a decreasing carbon method for producing high-purity silicon iron. The feature of this methodis indicated that adds the burden as 0.9-1.1kg dolomite with the graininess smaller than 5mm, 0.4-0.6kg industry soda ash, 1.8-2.2kg iron concentrate with the graininess 1-5mm, 0.1-0.3kg industry common salt into the 100kg dinas rock charging stock, and forms into high-melting dross at the antapical half of the furnace. The invention can effectively account for the problem of decreasing carbon inproducing high-purity silicon iron, and has the advantages of simple to be carried out, easy to be controlled, low cost of manufacture, steady and reliable product quality.

The invention discloses a buttered tea beverage which comprises the following components by weight percent: 0.5-2.0% of butter, 0.5-3.0% of brick tea, 2.0-6.0% of highland barley, 0.2-0.5% of milk powders, 2-6.0% of white granulated sugar, 0.5-1.5% of xylitol, 0.006-0.011% of sucralose, 0.05-0.25% of stabilizers, and the balance of pure water, wherein the stabilizer is composed of sucrose fatty acid esters, xanthan gum, glycerin monostearate and sodium carboxymethyl cellulose. The buttered tea beverage disclosed by the invention has the beneficial effects that the industrialization of the production of buttered tea being as national food is realized, and the buttered tea beverage has the advantages that the drinking is convenient and the storage and the carrying are easy; the buttered teabeverage disclosed by the invention is simple in preparation method, mature in process, easy to master and control, and convenient to promote; and on the basis of keeping the flavor of the traditional buttered tea, highland barley is added, so that the buttered tea beverage has nutritional values.

The main formula of powerful active high-efficiency coarse fodder microbial fermentation agent contains cornstarch 20g, zeolite powder 10g, active carbon 7g, active rate earth 5g, edible salt 4g, potassium phosphate monobasic 2g, ammonium sulfate 1.4g, calcium chloride 0.3g, magnesium sulfate 0.3g, ferrous sulfate 5mg, manganese sulfate 1.6mg, zinc chloride 1.7mg, cobalt chloride 2mg, potassium iodide 0.5mg and sodium selenite 0.1mg. Said fermentation agent can be mixed with coarse fodder and water according to the ratio of 1:20:24 uniformly, and made into production culture medium, through the anaerobic fermentation or anaerobic inoculative fermentation so as to obtain the invented fermented fodder made up by said fermentation agent.

The invention discloses a sponge foaming machine, which comprises a pre-foaming barrel, a water discharge pipe, a fluidized bed, a supporting frame, a feeding device, an infusion pipe, a water tank, afirst feeding hopper, a raw material barrel, a first raw material conveying screw, a weighing device, a second feeding hopper, a base, a second raw material conveying screw. an upper base, a speed reducer, a water pump, a water meter, a rotating shaft, a detector, a switch valve, a feeding pipe, an impeller, a suction hole, a vent hole and a spiral blade, wherein the side wall of the pre-foamingbarrel is fixedly connected with the water discharge pipe; the feeding device is fixedly connected with the side wall of the pre-foaming barrel with respect to the lower part of the water discharge pipe; the side wall of the pre-foaming barrel is fixedly connected with the fluidized bed; the feeding device is arranged inside the fluidized bed; the lower end of the fluidized bed is fixedly connected with the supporting frame; the bottom of the pre-foaming barrel is fixedly connected with the infusion pipe; the other end of the infusion pipe is fixedly connected with the water tank. The machinehas the advantages that the foaming is uniform, the defective rate is reduced, the cleaning is convenient, and the degree of automation is relatively high.

The invention discloses a method for preparing water-soluble nanogold. The method comprises the following steps of: mixing a solution containing chloroauric acid radical ions with micromoleculardiketone to obtain a mixed solution, and standing to obtain a water-soluble nanogold solution. The solution containing the chloroauric acid radical ions comprises a sodium chloroauric acid solution, a potassium chloroauric acid solution or a chloroauric acid tetrahydrate solution and the like, and the micromolecular diketone comprises 2, 3-butanedione, 2, 3-pentanedione, 2, 4-pentanedione, 2, 5-hexanedione and the like. According to the method, homogeneous reaction is adopted, no surfactant or the like needs to be added, operation is easy and convenient, and energy consumption is low. The particle size range of the obtained nanogold is 15-45 nm, and the obtained nanogold is in the form of well-dispersed nanospherical and triangular particles. The nanogold has tunable localized surface plasma resonance (LSPR) and ultrahigh stability and has a good application prospect in the fields of biomedicine and electrodes such as plasmon biosensors.

The invention discloses an oxidized polyvinyl alcohol prepared by a solid phase modification method. The solid phase modification method comprises the following steps of firstly, swelling the polyvinyl alcohol, diffusing an oxidation reagent into the polyvinyl alcohol body, and heating up to react in the premise of a catalyst. Analyzed and detected by a gel chromatography, the oxidized polyvinyl alcohol has the weight-average molecular weight of 7.03*10<3>-4.14*10<4>; an infrared spectrogram 1717cm<-1> shows that the oxidized polyvinyl alcohol has carboxyl and the absorption peak of carbonyl; the viscosity of the oxidized polyvinyl alcohol is 4.0-10.0mPa.s, the content of the carboxyl is 1.50%-2.53%, and the content of the carbonyl is 2.55%-3.42%. The method is simple to operate, has short production processes, high efficiency, low energy consumption and various products, discharges no wastewater, is lower in price compared with the similar products, has wide application range, is convenient for industrial production, and explores a new way for preparing PVA (poly vinyl alcohol) products with low molecular weight and low viscosity.

The invention discloses a stewed chicken with mushroom seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: chicken paste, mushroom extract, chicken oil, palm oil, ginger, green onion, garlic, soy sauce, a yeast extract, a flavoring, xanthan gum, and turmeric powder. The powder packet comprises the raw materials of: edible salt, white granulated sugar, monosodium glutamate, I+G (nucleotide disodium), maltodextrin, yeast powder, chicken powder, food flavoring, onion powder, garlic powder, pepper powder, and ginger powder. The invention also discloses a production method thereof. The seasoning packet has the advantages that: the chicken paste, the powder, and the mushroom extract are prepared with a biological enzyme wall-breaking method, such that nutrients are abundant, and are easy to absorb by human bodies. The seasoning packet has natural fragrance and taste like those obtained by home stewing; good color, fragrance, and taste can be provided for the non-fried miscellaneous-grain instant noodles, such that mouthfeel requirements and nutrient demands of consumers can be satisfied; the production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention relates to a preparation method of a nanometer cadmium selenide sulfide material, comprising the following steps of: 1) weighing cadmium crystal powder and a stabilizer C, and adding de-ionized water, 2 agitating and dissolving and then adding a stabilizer B, and adjusting the pH to obtain a cadmium precursor solution; 2) heating the prepared cadmium precursor solution, gradually dropping into selenium precursor solution or / and sulfur precursor solution, and then gradually heating up, preserving the temperature to obtain nanometer cadmium selenide sulfide, and centrifuging to obtain nanometer cadmium selenide sulfide powder. According to the preparation method disclosed by the invention, the preparation condition is at a normal pressure, the reaction temperature is easy to be realized, the reaction time is short, the whole preparation process is safe and stable, convenient to control and easy to implement, the raw material is low in cost, free from poison and free from harm, and the obtained product has the advantages of uniform grain diameter, small grain size (2-6nm), good crystallinity and good water solubility and biocompatibility.

A process for preparing the brick used for the bottom of tin bath includes such steps as proportionally mixing raw materials, shaping by isostatic pressing and calcining. Its advantages are high productivity, high quality, strength and density, and high resistance to corrosion.