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177results about How to "Full appearance" patented technology

Chicken cutlet with fresh vegetables and production method of chicken cutlet

The invention provides a chicken cutlet with fresh vegetables and a production method of the chicken cutlet. The chicken cutlet with the fresh vegetables comprises the following steps of: a) processing chicken stuffing by using chicken breast and chicken legs, and mixing the chicken stuffing with the vegetables, so as to obtain a mixed stuffing; b) mixing the mixed stuffing with an ingredient solution, and standing and salting, wherein material liquid comprises salt, sugar, chili powder, ginger powder, essence and water; c) forming and processing the salted stuffing to obtain the chicken cutlet and then steaming; and d) quickly freezing the steamed chicken cutlet. The chicken cutlet with the fresh vegetables provided by the invention is obtained by salting the stuffing prepared by mixing the chicken breast, the chicken legs and the vegetables after mixing and standing, has sufficient taste and delicious taste, and is applicable to consumers for eating. According to the chicken cutlet with the fresh vegetables provided by the invention, the salted stuffing is steamed after being processed to be the chicken cutlet; the steaming process not only can keep water in the chicken cutlet so that the chicken cutlet has the advantages of full appearance, freshness and delicious taste, but also is not oily; and the health of eaters is not influenced even if the chicken cutlet is eaten for long time.
Owner:SHANDONG FENGXIANG

Voriconazole phosphate ester for injection and preparation method thereof

The invention provides voriconazole phosphate ester for injection and a medicinal salt thereof and a preparation method for the voriconazole phosphate ester for injection and the medicinal salt thereof. The preparation method comprises the following steps: adding 5 to 98 percent water for injection in a liquid preparation container; adding 90 to 110 percent of the accurate formula dosage of voriconazole phosphate ester and the medicinal salt thereof in the container; stirring the mixture; slowly dropwise adding a pH value regulator; regulating pH to between 6.0 and 11; supplementing water to the full dosage and then adding 0.01 to 1.0 percent (weight in volume) medicinal carbon into the product; stirring the mixture for 15 to 60 minutes; using a sand filter stick to carry out rough filtration and decarburization on the obtained product, and using a 0.22mum millipore filter to carry out fine filtration on the product until the clarity is qualified; after determining that the content of the midbody is qualified, determining the filling quantity and subpackaging the finished product in the vial; adding the semi-plug; carrying out freezing and drying on the sample; controlling the moisture content between 1 and 8 percent; pressing the plug; and carrying out capping.
Owner:HC SYNTHETIC PHARMA CO LTD

Green tea-bitter gourd slices and preparation method and application thereof

The invention discloses a green tea-bitter gourd slices, and a preparation method and application thereof. The preparation method comprises the following steps of: pre-treating, debitterizing and hardening bitter gourds, and maintaining the bitter gourds green; crushing and sieving green tea, heating and digesting the green tea with deionized water, filtering the green tea, adding xylitol and high fructose syrup in filtrate, and adjusting the pH value of the filtrate to be 6-7, thus obtaining green tea soup; soaking the treated bitter gourd slices in the green tea soup to enable ingredients such as tea polyphenol, the xylitol and the high fructose syrup in the tea soup to permeate in the bitter gourd slices; and draining and drying the soaked bitter gourd slices which are fished out, thusobtaining the green tea-bitter gourd slices. The green tea-bitter gourd slices prepared by the preparation method disclosed by the invention are 0.2cm to 0.8 cm thick, brownish green, semi-ring-shaped, full in appearance, and free from crystals on the surface; the taste of the tea-bitter gourd slices is slightly bitter and then sweet, rich in tea aroma, and mild in bitter gourd flavour; and the total content of the tea polyphenol is 8840-11510 mg/kg. The green tea-bitter gourd slices are convenient to store, and can be eaten by chewing or drunk by being mixed with warm water or boiling water.
Owner:GUANGDONG IND TECHN COLLEGE

Freeze-drying composition of posaconazole prodrug and preparation method and application of freeze-drying composition of posaconazole prodrug

The invention relates to a freeze-drying composition of a posaconazole prodrug and a preparation method and application of the freeze-drying composition of the posaconazole prodrug. The freeze-drying composition has the advantages that the freeze-drying composition is high in water solubility, and safety of the freeze-drying composition is guaranteed due to the fact that cyclodextrins auxiliary materials need not to be added during the preparation of the freeze-drying composition; the freeze-drying composition is suitable for being used for treating various amphotericin-intolerant or refractory adult invasive fungal infections; the freeze-drying composition is used as a preventive drug for high-risk patients, the freeze-drying composition is applicable to patients above 13 years old and with impaired immunity and especially applicable to patients who have graft versus host disease (GVHD) after hematopoietic stem cell transplant, patients with leukemia and patients with long-term leukopenia due to chemotherapy; compared with control drugs such as fluconazole and itraconazole, the freeze-drying composition can effectively prevent invasive aspergillosis and can lower the mortality related to the invasive fungal infections.
Owner:HC SYNTHETIC PHARMA CO LTD

Manufacturing process of titanium cup with arc-shaped bottom

The invention discloses a manufacturing process of a titanium cup with an arc-shaped bottom. The manufacturing process comprises the following preparation steps of S1, pressing an inner supporting ring; S2, carrying out primary crystallization; S3, preparing a cup rabbet; S4, welding the cup rabbet; S5, pressing a vacuum bottom of the titanium cup; S6, welding the vacuum bottom of the titanium cup; S7, carrying out secondary crystallization; S8, conducting vacuumizing; S9, detecting a heat preservation function; S10, welding a bottom piece; S11, polishing the surface; and S12: carrying out oxidation treatment. Compared with the prior art, the manufacturing process of the titanium cup with the arc-shaped bottom provided by the invention has the following remarkable beneficial effects that an inner supporting ring structure is adopted, the vacuum bottom of the titanium cup is rounded all the time through the inner supporting ring, and high roundness is kept, so that the surface of the welding position of a titanium cup shell and the vacuum bottom of the titanium cup is smooth; a mold is adopted for clamping the titanium cup with the arc-shaped bottom, the titanium cup with the arc-shaped bottom can be accurately limited, argon is injected, and an argon protection atmosphere can be formed at the welding position, so that the generation of an oxidation film is reduced; and the titanium cup bottom piece is arranged at the bottom of the titanium cup with the arc-shaped bottom, so that the titanium cup bottom piece can be prevented from falling off, and no liquid medicine remainsin the vacuum bottom of the titanium cup.
Owner:ZHEJIANG FEIJIAN IND & TRADE

Method for earthing-cultivating silkworm insect grass by simulating ecological environment

The invention discloses a method for earthing-cultivating silkworm insect grass by simulating an ecological environment. The method comprises the following steps: (1) selecting a strain host; (2) enlarging preparation solution of cultivated strain liquid; (3) preprocessing and postprocessing inoculation; (4) preparing an embedding substrate; and (5) management of earthing-cultivating: inoculatingthe strains optimized in the step (2) in a fluid nutrient medium added with 5-8 wt% of silkworm chrysalis meal, after enlarging the cultivation, inoculating in healthy silkworm larvae in the step (1)for infecting and rigidifying, and embedding infected and rigidified silkworm bodies to be developed in the step (3) in a transparent plastic box filled with the plant ash embedding substrate; after sporophore is grown to be matured, taking out the silkworm bodies from the plant ash embedding substrate, and cleaning up plant ash adhered to the periphery of the silkworm bodies, to obtain the matured silkworm insect grass. The method has the characteristics of low sundry fungus contamination rate, high infection rigidifying rate, high production rate, good stability of the obtained silkworm insect grass, higher yield, low cost, and full and regular appearance of the silkworm insect grass, is suitable for the large-scale production, and has the extensive development prospect.
Owner:湖南省蚕桑科学研究所

Steam and microwave joint enzyme deactivation method of artemisia integrifolia

InactiveCN104663855ALow costAvoid problems such as yellowingFruits/vegetable preservation by heatingProcess equipmentHeating time
The invention discloses a steam and microwave joint enzyme deactivation method of artemisia integrifolia. The steam and microwave joint enzyme deactivation method comprises the following specific steps: removing impurities from fresh artemisia integrifolia, cleaning, and draining off; firstly, blanching the fresh artemisia integrifolia through a steam generator at 75-100 DEG C for 1-3.0 minutes; and treating the sample which is blanched by steam through a microwave heating device, wherein the power is set to be 300-550W and the heating time is set to be 1-3.0 minutes, and thus finishing the overall enzyme deactivation treatment. Treatment such as color protection, brittleness-keeping and salting is carried out on the deactivated sample, and finally vacuum packing is carried out, so as to obtain the final artemisia integrifolia product. The method disclosed by the invention is reasonable in processing equipment design, appropriate in technological parameter selection, and suitable for enzyme deactivation of leaf vegetables, stem and leaf vegetables and wild vegetables; high energy consumption of a conventional enzyme deactivation method can be reduced; the enzyme inhibition rate can be effectively improved; the plant tissue structure is kept; and meanwhile, the defects that vegetable bodies become soft and yellow, and are relatively large in nutrient loss caused by traditional enzyme deactivation are overcome. According to the method, a basis can be provided for storage and preservation of wild vegetables and food processing and development.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
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