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 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 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 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 discloses a preparation method of a helium-doped modified lithium iron phosphate thin-film positive electrode material. The method comprises the following steps: plating a current collector of a positive plate with a LiFePO<4> thin film through a magnetron sputtering method, and introducing He gas at the same time to dope He into the LiFePO<4> thin film; and performing high-vacuum annealing on an obtained LiFePO<4> / He thin-film positive electrode material in a conventional way, wherein the prepared thin film has a porous structure and a b-axis crystallization preferred orientation characteristic, and the content of He atoms is 8-34 atom percent. A discharge capacity of a button type lithium ion battery assembled with the positive electrode material is 84-141mAh / g at a 0.1C test rate, and an electric capacity attenuation rate of 50 cycles is 14.2-24.0 percent. The prepared thin-film LiFePO<4> positive electrode material has a higher electric conductivity and shorter ion and electron transport paths, thereby improving the discharge capacity, rate performance and cycle performance of the lithium battery, and greatly improving an electrochemical performance of the material. Moreover, a process is simple, mature and easy to grasp and control.

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 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 discloses an epoxy compound and a cationic polymer obtained from ring opening polymerization of the epoxy. A structural formula or a general structural formula of each of the epoxy compound and the cationic polymer is as shown in the description. The invention further discloses preparations method of the epoxy compound and the cationic polymer. The cationic polymer provided by the invention can be in electrostatic bonding with electronegative DNA (deoxyribose nucleic acid) under a physiological condition to form compound particles suitable for nano size and potential for gene transfection, so that a compound can enter cells through endocytosis, the cytotoxicity of the cells is low, the transfection efficiency is high in the presence of serum or not, and the cationic polymer has the potential of clinical application; and meanwhile, the cationic polymer has certain cell selectivity so as to provide possibility for clinical targeted therapy. The preparation methods provided by the invention are simple and mature as well as easy to master and control.

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.

The invention discloses a dazhu river mucor strain and a method for rapid production of dazhu river red bean curd by using the same. The method includes: soaking, washing, grinding beans, filtering pulp, cooking the pulp, coagulating the pulp, standing, squeezing and determining a blank, obtaining a bean curd white blank, inoculating spore suspension of dazhu river mucor according to 0.2-0.4% of the bean curd white blank, placing in a condition at the temperature of 25-30 DEG C and with 80-98% of humidity after the inoculating, performing 40-48h primary fermentation, cooling and rubbing after the fermentation, adding 11-13% of salt after the rubbing, 8-11% of alcohol, moderate chilli powder, ginger powder, garlic powder and other spices, subpackaging into small bottles at one time, vacuumizing, performing secondary fermentation for 40-45 days under the natural condition, and obtaining fermented bean curd when amino acid nitrogen content arrives at 0.42g / 100g. The dazhu river mucor strain with high enzyme activity and strong heat resistance is adopted, the secondary fermentation time is shortened, and ripening time of the fermented bean curd is shortened under the precondition that the quality of the fermented bean curd is guaranteed.