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59results about How to "Easy to like" patented technology

Method and device for providing personalized video service through software and hardware environment of user

The invention discloses a method and device for providing personalized video service through the software and hardware environment of a user. The method includes the following step that a terminal environment of the user is detected with a software and hardware environment monitor arranged in a video player. The user terminal environment detected by the detector is processed digitally, uploaded to a server and compared with a user environment database pre-stored in a user account on the server. According to the data comparison result, the software and hardware environment of the user terminal is judged, and a dialog box is displayed to prompt the user to select the type of the using environment so that the user can make a choice; or the environment type corresponding to the current user environment is directly switched to according to the judgment result. The user selects the current environment type according to the prompt of the dialog box, and the corresponding playing mode is switched to according to the environment type. Playing lists, historical records and video recommending lists with different types of content are provided for the user by the server according to the environment type selected by the user.
Owner:SHANGHAI SYNACAST MEDIA TECH

Fresh-keeping and quality-guaranteeing method of sauced pork treated by natural fresh-keeping agent together with vacuum cooling

The invention discloses a fresh-keeping and quality-guaranteeing method of sauced pork treated by a natural fresh-keeping agent together with vacuum cooling. The fresh-keeping and quality-guaranteeing method of the sauced pork comprises the following steps: mixing and injecting the natural fresh-keeping agent and prepared brine to pretreated pork, carrying out vacuum cooling after knead-salting and boiling, and then carrying out packaging, pasteurization and vacuum packaging, thus obtaining a finished product. According to the fresh-keeping and quality-guaranteeing method disclosed by the invention, a synergistic method used by the invention is capable of remarkably reducing the level of the total number of bacterial colonies of a sauced pork product; the expiration date of the sauced pork is prolonged by 25 to 30 days under 4 DEG C; in addition, the fresh-keeping and quality-guaranteeing method is capable of enabling the sauced pork to be bright and rosy in color, small in hardness and enough in elasticity and be more easily loved by consumers.
Owner:CHUZHOU UNIV

Traditional Chinese medicine air disinfection and purification powder for preventing aerosol transmission

The invention discloses traditional Chinese medicine air disinfection and purification powder for preventing aerosol transmission. The traditional Chinese medicine air disinfection and purification powder is prepared from the following components in parts by mass: 15-25% of raw rhizoma atractylodis, 10-20% of radix angelicae dahuricae, 10-15% of folium artemisiae argyi, 5-10% of borneol, 15-20% ofacorus calamus and 10-20% of fructus tsaoko. The preparation method comprises the following steps of: 1, weighing raw rhizoma atractylodis, radix angelicae dahuricae, folium artemisiae argyi, acoruscalamus and fructus tsaoko, and drying the medicinal materials at low temperature; 2, crushing and sieving raw rhizoma atractylodis, radix angelicae dahuricae, folium artemisiae argyi, acorus calamusand fructus tsaoko medicinal materials by using a crusher; 3, stirring borneol and the dried medicinal materials in the step 1 to be uniform; 4, weighing the six medicines treated in the step 4; and 5, mixing the medicines obtained in the step 4. According to the invention, a simple combustion mode of rhizoma atractylodis is corrected and improved, and other traditional Chinese medicinal materialsare matched, so that firstly, the rhizoma atractylodis can be completely combusted, and the combustion efficiency is improved; secondly, other traditional Chinese medicinal materials can be matched,and the expansion of air purification and sterilization strains is increased; and thirdly, the smell of the combusted rhizoma atractylodis can be changed, and people can like and accept the smell of the combusted rhizoma atractylodis better.
Owner:谢允超

Fermented low-sugar Chuzhou chrysanthemum petal suspended sauce and preparation method thereof

The invention discloses a fermented low-sugar Chuzhou chrysanthemum petal suspended sauce and a preparation method thereof. The fermented low-sugar Chuzhou chrysanthemum petal suspended sauce is prepared from 1.0-2.0 wt% of Chuzhou chrysanthemum petals, 1.0-3.0 wt% of a fermenting agent, 10.0-25.0 wt% of honey, 1.0-4.0 wt% of glucose, 4.0-6.0 wt% of lactose, 0.005-0.015 wt% of stevioside, 0.5-1.0wt% of xanthan gum, and 58.985-82.495 wt% of deionized water. The Chuzhou chrysanthemum sauce is obtained through fermentation by using Lactobacillus paracasei, the natural color, fragrance and tasteof Chuzhou chrysanthemum are retained, the sauce has a moderate sweet and sour taste, the content of nutrients such as flavonoids and polyphenols in the Chuzhou chrysanthemum petal suspended sauce isretained or even improved, and thalli can release organic acids, so the product is moderately sweet and sour; on the other hand, the lactobacillus paracasei has the function of inhibiting other microorganisms and indirectly plays a role of moderate antisepsis; the storage life of the obtained fermented low-sugar Chuzhou chrysanthemum petal suspended sauce can reach 12 months at room temperature; the fermented low-sugar Chuzhou chrysanthemum petal suspended sauce is free of sucrose and low in calorie; and the petals are suspended and the color is yellow and bright.
Owner:CHUZHOU UNIV

Watermelon enzyme mask and preparation method thereof

The invention discloses a watermelon enzyme mask and a preparation method thereof, wherein the preparation method of the watermelon enzyme mask comprises the following steps: separating watermelon peel from watermelon pulp, then separating white peel from green peel of the watermelon peel; grinding the green peel into watermelon peel powder; cutting the watermelon pulp into fruit particles, and cutting the white peel into peel particles; uniformly mixing the peel particles and the watermelon peel powder and then carrying out an enzymatic hydrolysis; mixing an enzymatic hydrolysate and the fruit particles to obtain a second mixture; alternately laying glucose and the second mixture to carry out primary fermentation, and obtaining a primary fermentation product; quickly freezing and grinding a filtrate which is obtained by filtering the primary fermentation product, mixing the filtrate, lemon powder and honey and then carrying out secondary seal fermentation to obtain watermelon enzymes, and soaking non-woven fabric in the watermelon enzymes to obtain the watermelon enzyme mask. According to the invention, the preparation method is simple, and the obtained watermelon enzyme mask has the effects of having a light faint scent, driving away summer heat and cooling, keeping beauty and whitening skin.
Owner:邓志翔

Sugar-free original-flavor preserved olive fruits and processing method thereof

The invention discloses sugar-free original-flavor preserved olive fruits and a processing method thereof. The sugar-free original-flavor preserved olive fruits comprises the following raw materials: olive fruits, edible salt, rapeseed oil, soy sauce, chicken essence, minced garlic, potassium sorbate, and a food-grade antioxidant; and the sugar-free original-flavor preserved olive fruits specifically comprises the following raw materials in the following parts by weight: 40-60 parts of olive fruits, 6-8 parts of edible salt, 8-15 parts of rapeseed oil, 8-10 parts of soy sauce, 5-10 parts of chicken essence, 20-35 parts of minced garlic, 2-5 parts of potassium sorbate, and a food-grade antioxidant. The processing method of the sugar-free original-flavor preserved olive fruits comprises the following steps of carrying out steaming, carrying out stirring, carrying out mixing, carrying out drying, and so on. The minced garlic is added so as to be steamed together with the olive flesh so that the minced garlic and the olive flesh can be fully integrated; and the potassium sorbate and the antioxidant are used in combination so as to ensure a bacterium inhibition rate of 85% or higher, and thus, the shelf life can be 12 months or longer; moreover, the sugar-free original-flavor preserved olive fruits contain no invert sugar substance so that the sugar-free original-flavor preserved olive fruits are suitable for people of all ages.
Owner:钦州市浦北广发食品有限公司

Sour and spicy paludina meat paste and preparation method thereof

The invention relates to a sour and spicy paludina meat paste which comprises paludina meat, pickled bamboo shoot, salt, white sugar, water starch, edible baking soda, baking soda, rap oil, vinegar, green pepper powder, onion segment, chili, tomato, ginger, garlic, chicken powder, oyster sauce, egg, anise, liquorice, amomum tsao-ko, dried tangerine or orange peel, cinnamon, radix angelicae, clove,fructus amomi, elettaria cardamomum and fennel. The sour and spicy paludina meat paste has the advantages of portability and convenience in taking; the flavors are excellently combined with each other; the sour and spicy paludina meat paste tastes nice; spices are properly blended with the flavor of paludina meat; the paludina meat paste tastes delicious; the meat is tender, is not smelly or hard, is tough and chewable and is not dry or greasy; the degree of saltiness of the meat is moderate; the product is tasty; the end product is in attractive color, is easy to stimulate the appetite of people and can be easily popular with vast consumers; the end product is free from oil-material layering phenomenon, is not greasy and is high in stability; the guarantee period is long and the shelf life can reach up to 12 months; the preparation method is simple and feasible; the sour and spicy paludina meat paste can be easily industrial produced and is worthy of popularization and application.
Owner:GUANGXI ACADEMY OF FISHERY SCI +1
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