51results about How to "Fresh" patented technology

The invention relates to a dry type making method for animal specimen that includes six steps: collecting material, reshaping antisepsis fix and tube cavity cast, alcohol dewatering fix, glycerol process, turpentine impregnation and air drying, material repairing tinction preservation or seal up for keeping. Thereinto, in step 1, the animal material is bleed and killed via health quarantine, in step 2, potting it with the formalin with colorless glycerin and phenol or alcohol solution, in step 3, controlling the concentration of every step and fixed time, in step 4, marinating it with glycerol moisture absorption soften liquid, and transfer it from low concentration to high concentration of glycerin, and the time is prolonged gradually, in step 5, treating it with turpentine continually, in step 6, printing it. The invention improves the present technique, the quality of specimen is improved greatly, and that can keep the original state of material, the color and the luster. The dried specimen is sanitation without peculiar smell, and good at handle and quality.

Conventional data displays and electronic book devices involve the problem that the operation to highlight displayed data is complex, and therefore the displayed data cannot be read easily depending on the environment where the reader (user) uses the device and on the understanding of the displayed data by the user. A data displaying device of the invention comprising storage means (1) stored with data, displaying means (2) for displaying data, and display control means (3) for controlling the display of data stored in the storage means (1) on the displaying means (2) is characterized by further comprising a highlight displaying means (4) for displaying a visual confirmation guide for highlighting a specific range of the data displayed on the displaying means (2).

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 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 a production method of a purslane dish. According to the scheme, the production method comprises the following steps: blanching fresh and high-class purslane, which are cleaned, for 20-30 seconds; spread-airing the purslane, pickling the purslane by edible salts accounting for 7wt% of the purslane, and turning over the purslane in a jar once each two days in an initial pickling stage, wherein the purslane is turned over three times in all; taking out the salted purslane after the purslane is pickled for 1 mouth, desalting and mincing the salted purslane, adding auxiliary materials, and frying, wherein the auxiliary materials comprise the following components according to weight percent in the purslane: 3% of dried Chinese wolfberry fruit, 3% of dried black fungus, 1%-1.5% of fresh ginger, 1%-1.5% of dried red pepper, 0.8%-1% of chicken essence, 1.5%-1.8% of white sugar and 4%-5% of soybean salad oil; and after the purslane is cooled, carrying out vacuum packaging on 50-100 g of purslane in each bag. The production method has the advantages that the freshness of the pickled purslane can be retained for above one year; compared with dried purslane, the purslane dish has fresh feeling and more edible methods, ensures that nutrition is not lost, has multiple healthcare functions and is beneficial to the selling of purslane and the increase of farmer income.

The invention discloses a high-performance PE (polyethylene) preservative film for an automatic packaging machine. The preservative film comprises a core layer, at least two middle layers and at least one surface layer, wherein by mass percent, the core layer is formed by mixing 80%-90% of LLDPE (linear low density polyethylene) and mLLDPE (metallocene linear low density polyethylene), 5%-10% of POE (polyolefin elastomer), 3%-5% of an antifogging agent, 1%-3% of stearic acid and 3%-5% of cellulose; each middle layer is formed by mixing 80%-90% of LLDPE and mLLDPE, 5%-10% of POE, 3%-5% of an antifogging agent and 3%-5% of cellulose; each surface layer is formed by mixing 85%-90% of LLDPE and mLLDPE, 1%-3% of POE, 1%-3% of an antifogging agent, 3%-5% of conductive mica powder, 1%-3% of ethyl distearamide and 3%-5% of cellulose. The preservative film is easily smoothly cut off by a cutter on the automatic preservative film packaging machine, and is excellent in flexibility, contractility, viscosity and transparency, moderate in water vapor penetration rate and excellent in oxygen barrier rate; the preservative effect can be greatly improved.

The invention discloses a future dwelling building. The building comprises a sun-shading layer, a base, transverse aluminum alloy profiles, a lower rotary rail and an elevator room, the sun-shading layer is installed below transverse beams, upright columns are arranged on the left sides of the transverse beams, the lower rotary guide rail is installed on the base, an upper rotary guide rail is arranged above the lower rotary guide rail, and a living space is arranged above the base. The novel structure is scientific and reasonable, and safe and convenient to use; a traditional building is changed into the rotary building so that the building can rotate along with the illuminating angle of the sun every hour, lighting of a whole room is more sufficient, lighting time is longer, and accordingly people feel more comfortable when living in the building. Besides, moving wheels are arranged on the lower side of the building so that the whole building can be reasonably moved periodically, accordingly life of people becomes fresher, and the living performance of the building is improved.

The invention discloses a verifiable quantum key agreement method. Two participants Alice and Bob exist and are interconnected through public quantum and classic channels; participants respectively prepare n groups of EPR particle pairs, and exchange half of the particles through the quantum channels; the participants randomly select m groups of EPR particle pairs to implement Pauli operation through a pre-appointed master key so as to verify the legality of the identity of each participant; each participant implements Bell-based measurement so as to obtain a shared session key; and the participant exchanges half of the particles again, and the correctness of the final session key and the legality of the identity of the participant are confirmed through Bell-based measurement. According tothe invention, the problems that the existing quantum key negotiation lacks a mechanism for verifying the legality of the identity of the participant and the correctness of the agreed key, the existing quantum key distribution lacks fairness and the like can be solved, and the verification efficiency is improved on the premise of ensuring the security.

The invention discloses a making method of Baxian tea. The method comprises the following steps: 1, selecting two or three leaves and a bud of in-vitro fresh leaf Baxian tea, picked from Baxian tea trees that very day as a raw material; 2, withering the above raw material in a withering tank; 3, carrying out air rolling on the withered tea leaves obtained in step 2 for 9-11 min, and carrying out pressure rolling for 14-16 min to obtain rolled leaves; 4, placing the rolled leaves obtained in step 3 in a fermentation chamber, and carrying out stacking fermentation to obtain a tea base; and 5, heating the tea base by a gas electric roller tea stir-frying machine, heating the tea base to 195-210 DEG C, carrying out high temperature stir-frying for 18-23 min to realize inactivation and shaping, carrying out gross fire drying and full fire drying, spreading the dried leaves to cool the leaves, and filling a box/bag with the cooled leaves when the temperature of the tea base is slightly higher than room temperature. The Baxian tea made in the invention has the characteristics of fresh and brisk taste, honey aroma, no bitterness, saliva secretion promotion effect and sweet aftertaste.

The invention discloses a dandelion vegetable and a processing technology thereof. The dandelion vegetable comprises the following raw materials according to a ratio: 72-80 percent of dandelion leaves, 5-7 percent of table salt, 3-5 percent of the fruit of Chinese wolfberry, 3-5 percent of black fungus, 1-1.5 percent of ginger, 1-1.5 percent of red pepper, 0.8-1 percent of essence of chicken, 1.5-1.8 percent of white sugar and 4-5 percent of soybean salad oil. According to the dandelion vegetable and the processing process thereof, the dandelion can retain freshness more than one year through a pickling technology, compared with dry dandelion, the dandelion vegetable provided by the invention is fresh, can be eaten in various modes, and can be eaten as a pickled vegetable, so that urban residents can taste the delicious wild vegetables, the dandelion vegetable is fresh and cool in mouthfeel since the bitter taste of the dandelion is removed through blanching, and nutrition does not lose.

An automatic vending machine capable of promoting its use by providing novel services to a purchaser to attract the purchaser's interest. The automatic vending machine (1) comprises an automatic vending machine body (10), a playing device (20) having a stuffed toy (21) allowing a user to ride thereon and a drive mechanism part (24) driving the stuffed toy (21), and a controller controlling the automatic vending machine body (10) and the drive mechanism part (24) of the playing device (20). The automatic vending machine body (10) is connected to the playing device (20) through the controller. The automatic vending machine body (10) comprises a commodity discharge mechanism (14a (14)) discharging commodities stored therein beforehand to the outside and charge accepting mechanisms (13a and 13b (13)) accepting the charge of the commodities. The controller operates the commodity discharge mechanism (14a (14)) when a charge accepted by the charge accepting mechanisms (13a and 13b (13)) is equal to the charge of the commodity to discharge the commodity to the outside and also operates the driving mechanism part (24) of the playing device (20).

The invention discloses a temperature change watch surface and a forming method thereof. The temperature change watch surface comprises first explosion-proof glass, thermochromic layers, second explosion-proof glass, an artificial diamond surface layer and an overlock metal ring; at least first, second, third, and fourth thermochromic layers, which change colors with different ambient temperatures, are arranged between the first and second explosion-proof glass, a silicon carbide thin layer is plated on the second explosion-proof glass, polycrystalline diamond is deposited on the silicon carbide thin layer by using a chemical vapor deposition method and is ground and polished to form the artificial diamond surface layer; and a titanium metal layer is evaporated on the outer ring of the surface composite structure, electroplating is performed on the surface of the titanium metal layer for thickening layer by layer to form the overlock metal ring. The temperature change surface can be matched with watchcases having different appearances, the time is checked through the glass, the watch brings you not only time, but also a sense of fashion, thereby meeting the diverse needs of consumers for different styles of watches and better setting off the tastes of users.

The invention belongs to the technical field of edible oil and specifically relates to tropical functional low-calorie coconut flavor blend oil. In the tropical functional low-calorie coconut flavor blend oil provided by the invention, the weight ratio of saturated fatty acid to monounsaturated fatty acid to polyunsaturated fatty acid is (3.5-5.5):(3-4.5):(1-3), the blend oil also contains vitaminE, and the weight ratio of the vitamin E to the unsaturated fatty acid is 0.8:1000. The tropical functional low-calorie coconut flavor blend oil provided by the invention contains rich and balanced nutrients, realizes reasonable collocation of the proportions of the fatty acids and the vitamin E, has the fragrance of coconuts, also has low fat and low calorie and can effectively prevent and relieve hyperlipemia, obesity, heart disease, arteriosclerosis and other chronic diseases. In addition, the tropical functional low-calorie coconut flavor blend oil provided by the invention has high stability.

The invention relates to a functional beverage containing Fructus arctii. The functional beverage is prepared from Fructus arctii with homogenous function on medicines and food as the main material, and vegetables such as carrots, white radishes and shiitake. The functional beverage of the invention has higher content of nutriment on the basis that the beverage has equivalent function of prior beverage containing Fructus arctii. The invention also relates to the preparation method of the functional beverage containing Fructus arctii. Compared with prior art, the method is more suitable for industrial production and has lower production cost.

Disclosed is a fragrance composition having the natural aroma of rose with fresh, sweet and soft fragrance qualities that can be hardly reproduced even by combining aroma components of rose having been known hitherto. Also disclosed is a fragrance composition having excellent rose-like naturalness, freshness and richness. Specifically disclosed are a fragrance composition characterized by containing 2-isopropyl-4-methylthiazole either alone or as a combination with rose oxide; a method for producing the same; and a method for imparting an aroma to a fragrance composition characterized by comprising adding 2-isopropyl-4-methylthiazole to a base fragrance composition having a rose-like aroma as the basic aroma thereof. Also disclosed are a rose-like fragrance composition characterized by containing methyl epijasmonate either alone or as a combination with 2-isopropyl-4-methylthiazole; a method for producing the same; and a method for imparting an aroma to a fragrance composition characterized by comprising adding methyl epijasmonate, either alone or as a combination with 2-isopropyl-4-methylthiazole, to a base fragrance composition having a rose-like aroma as the basic aroma thereof.

The invention discloses a ceramic piece inlaid with glass particles and a manufacturing method for the ceramic piece. The ceramic piece consists of a ceramic piece body which is at least not smaller than a concave cavity, and a plurality of crushed glass particles which are arranged in the concave cavity and are bonded with each other. A preparation method for the ceramic piece comprises the following steps: adopting a conventional method to manufacture the ceramic piece body which meets the design requirements and is provided with the concave cavity; filling the glass particles which meet color and quantity requirements into the concave cavity of the ceramic piece body; putting the ceramic piece body with glass ceramics into a heating furnace to heat to a temperature of 750-950 DEG C, keeping the temperature for 10-20 minutes, and then, cooling with the furnace to the room temperature, and discharging the ceramic piece body out of the furnace. The ceramic piece disclosed by the invention is simple in manufacturing process, novel in appearance, colorful and bright in color and luster, low in price, and especially suitable for being adopted by building interior and exterior walls.

The white crisp chicken food is made with the red material including chicken leg meat, starch, egg liquid, salt and powdered seasoning in certain proportion; and the white material including chicken breast meat, starch, egg white, salt and powdered seasoning in certain proportion. The said powdered seasoning is the mixture of powdered pricklyash, aniseed, white pepper, cassia bark, geranium, dahurian angelica root, cyanide, Chinese yam and kudzu vine powder. The making process includes preparing red material, preparing white material, setting the white material inside stainless steel mold, setting the red material on the red material, steaming in pressure cooker, taking out the cooked food, vacuum packing, and sterilizing at high temperature. The white crisp chicken food is crisp, tender and rich in nutrients.