6results about How to "Full shape" patented technology

The invention discloses a formula and a preparation method of a glutinous rice sausage. The preparation method comprises the following steps: stir-frying glutinous rice and salted meat; the stir-fried glutinous rice comprises glutinous rice, fried lard oil, minced garlic, trehalose, refined salt and monosodium glutamate; the salted meat comprises pork, chopped salted fat dices, water, white granulated sugar, refined salt, monosodium glutamate, sodium tripolyphosphate, sodium pyrophosphate and auxiliary materials; the preparation of the stir-fried glutinous rice comprises hot frying and cold frying. The flavor of the glutinous rice sausages is remarkably improved, the glutinous rice in the sausages absorbs grease of the stuffing, particles are full, the taste is fragrant, sweet, soft and glutinous, and the overall flavor is richer and more harmonious.

The utility model discloses a hot air drying device for morchella, and belongs to the technical field of hot air drying devices. Comprising a drying box and a rack, the rack is installed at one end of the drying box, a fan is installed at the top end of the rack, a flow dividing box is installed at one end of the fan, a gas collecting box is installed at the end, close to the drying box, of the flow dividing box, the gas collecting box is connected with the drying box, and multiple sets of supporting beams are installed in the drying box at equal intervals; material trays are arranged in the positions, above the supporting beams, of the interior of the drying box. According to the morchella hot air drying device, convenient feeding and discharging of morchella by the hot air drying device are achieved, drawer type feeding, discharging, taking and placing of multiple groups of morchella are facilitated, staged type drying operation through various temperature adjustment is facilitated, and the situation that internal moisture is difficult to discharge due to the fact that the surfaces of the morchella are dried too fast is avoided. The loss of original flavor and nutritional ingredients due to excessive drying of the thalli is avoided.

This utility model discloses a side-insertion pin header connector, relating to the field of pin header connector technology. It includes a body with a protective mechanism and symmetrically arranged reinforcing mechanisms on its left and right sides. The protective mechanism includes a hollow rod, with a telescopic rod fixedly connected to the inner wall of the hollow rod. When the hollow rod is inserted from the tip of the connecting pin, it is positioned between two sets of rubber pads. Pulling the hollow rod downwards compresses a first spring, simultaneously pushing the telescopic rod, causing it to shorten. When the hollow rod is at the tail end of the connecting pin and is stationary, the two ends of the first spring push the hollow rod and the arc-shaped plate outwards, while the telescopic rod supports the arc-shaped plate, improving the tightness of the fit between the rubber pads and the connecting pin, thereby increasing the support strength for the connecting pin and preventing it from tilting during use, thus extending the service life of the side-insertion pin header connector.

This invention provides a highly efficient and stable method for cross-linking fat-soluble vitamins and carotenoids into microcapsules. Rapid cross-linking of the microcapsules can be achieved through low temperature and high humidity, resulting in water-repellent fat-soluble vitamin microcapsules. This method offers advantages such as rapid cross-linking, uniform and saturated cross-linked particles, low vitamin activity loss, long product shelf life, and high bioavailability.

The utility model discloses a skirt with large skirt hem, including clothing and skirt body, clothing is used for wearing and setting in user's waist above, skirt body is used for wearing and setting in user's waist below, the skirt still includes under skirt, under skirt sets up in clothing one end close to skirt body or and / or skirt body one end close to clothing, under skirt is used for wearing and setting in user's waist below, under skirt sets up on skirt body for close to human body's one side, under skirt adopts first material to make, skirt body adopts second material to make, and the bending stiffness of first material is less than the bending stiffness of second material, be equipped with expansion and contraction pleats on skirt body, and expansion and contraction pleats extend from skirt body one end close to clothing to skirt body one end away from clothing, be equipped with opening on skirt body, and opening is used for connecting expansion and contraction pleats, can make under skirt in the process of wearing can be fitted to human body, provide soft comfortable touch feeling, and skirt body still keeps higher bending stiffness and presents out straight and compact shape.

The invention belongs to the technical field of fruit and vegetable drying, and particularly relates to an apple slice drying method based on a plasma technology. The drying method comprises the following steps: performing plasma pretreatment on fresh apple slices to obtain pretreated apple slices; the time of the plasma pretreatment is 20 to 180 seconds; and performing hot air drying on the pretreated apple slices to obtain dried apple slices. According to the method, the fresh apple slices are firstly subjected to plasma pretreatment and then are dried, the etching effect of plasma can promote internal moisture of the apple slices to migrate to the surfaces, moisture evaporation is accelerated, and the drying time of the apple slices is shortened. According to the method, the drying efficiency of the apple slices can be remarkably improved, the energy consumption is reduced, the color, the shape, the rehydration capacity and the sensory quality of the dried apple slices are improved, the technical problems that in the prior art, the drying efficiency of the apple slices is low, and the product quality is reduced are solved, and a new technical approach is provided for high-value processing and utilization of the apple slices.