263results about How to "Full shape" patented technology

The invention discloses a nutritional health bread rich in wheat bran dietary fiber and a preparation method of the nutritional health bread. The bread is light brown, full in appearance, smooth in surface and normal in size, and does not have cracks and is not deformed. The internal structure is uniformly spongy, fine, soft and flexible, and the bread has light fresh scent and sweet taste of wheat bran, does not have pungent smell, and is good in palatability. The bread has the advantages as follows: 1 the dietary fiber prepared from the raw material of wheat bran through compound enzymolysis is added into the bread, and the dietary fiber has the functions of moistening lung, moisturizing skin, preventing and resisting cancer, strengthening the spleen and harmonizing the stomach, blackening and strengthening hair and clearing intestines and stomach, so that the nutrition and functionality of the nutritional bread are improved; 2 the bran is soaked, washed and rinsed so as to remove protein, starch and phytic acid, so that the palatability of the bread is improved; 3 the water-soluble dietary fiber is added in raw materials of the bread, so that the rheological property and nutritional property of the bread are changed, and the nutrition arrangement of the bread is scientific and reasonable.

The invention provides an air flame type skyrocket steady burner which mainly comprises a maim combustion chamber housing (1), a heat return tube (2), a prechamber housing (3), a nozzle prechamber nozzle (4),a steady burning device (7) and a wind proofing device (9). The invention also comprises a five-channel for fuel distributing (5) and a main fuel ejection ring (6). The five-channel for fuel distributing (5) is connected with the main fuel ejection ring (6) and the nozzle prechamber nozzle (4). The body of the main fuel ejection ring (6) is arranged in the maim combustion chamber housing (1) and supplies fuel for the main combustion chamber. As the fuel for the prechamber and the main combustion chamber of the air flame type skyrocket steady burner of the invention is supplied respectively, the air is completely mixed, thus generating massive black smoke, the frame changes to be brighter. And as the five-channel for fuel distributing (5) realizes to supply the fuel in two ways, the frames are correspondingly divided into a premixing frame of the prechamber and a diffusion flame of the main combustion chamber; and cooperates the steady burning device (7) and the wind proofing device (9); thereby improving the wind proofing capacity as well as the stability of the frame.

The invention relates to an Aarin preparation for injection and preparing process wherein the formula comprises asarone 4.0-16g, Twain-80 60.0g, sodium acid sulfite 1.5g, calcium disodium edeate 0.3g, mannitol 200.0g, and water for injection to 2500ml.

The invention discloses a jewel orchid healthcare tea and a preparation method. The method comprises the following steps of: carrying out sterilizing and enzyme killing on jewel orchid by adopting a microwave sterilization technology; dipping honey or sugar into the jewel orchid by utilizing a vacuum dipping technology; and then, processing and preparing the jewel orchid into any oral healthcare tea through freeze drying. The processed jewel orchid tea has vivid color and luster, short preparation time, easiness of operation, smooth product surface, good toughness, damage resistance and maintenance of original color, fragrance, smell, shape and nutrient content. The invention provides a jewel orchid healthcare tea with portability, easiness of storage, complete shape, dryness and rich nutrients for markets.

The invention relates to a production method of instant dried white fungus. The production method comprises the following steps: (1) material selection, namely removing impurities from fresh white fungus, and cleaning; (2) slicing; (3) pre-freezing, namely carrying out pre-freezing for 12-14 hours at temperature from -10 DEG C to -25 DEG C; (4) drying, namely carrying out microwave vacuum freeze drying, wherein the microwave vacuum freeze drying comprises a low-temperature sublimation stage and a normal-temperature vacuum microwave drying stage; (5) vacuum encapsulation. According to the process, a curing process before drying is omitted, so that the loss of the tremella polysaccharide is avoided, and processing cost is saved by 15%. According to the instant dried white fungus processed by utilizing the production method, the product is pure in appearance and color and plump in form; after being rehydrated, the product is nature in form and pure in taste and flavor, the product quality is greatly improved, and the product is obviously superior to similar products processed by utilizing traditional methods.

The invention provides a culture medium for selenium-rich organic edible fungi, which is mainly prepared from the following raw materials in parts by mass: 60-90 parts of culture main material, 10-25 parts of carbon organic fertilizer, 1-5 parts of selenium-rich nutrient element, 1-6 parts of root irrigation culture agent, 0.2-0.5 part of compound probiotic fertilizer and 0.1-0.5 part of plant growth promoter. The method for culturing selenium-rich organic edible fungi by using the culture medium comprises the following steps: mixing the plant growth promoter and compound probiotic fertilizer, and dissolving in water to prepare a liquid; mixing the rest raw materials, adding the liquid, and fermenting to obtain the culture medium; and uniformly mixing a strain with the culture medium for inoculation, culturing for 10-15 days until the hypha are overgrown, and reinoculating the hypha. The culture medium has the advantages of reasonable component proportioning and high growth speed of hypha.

The invention belongs to the technical field of channel catfish skin processing, and particularly discloses a method for processing channel catfish skin. The method comprises the process flow as follows: cleaning, sectioning, deodorizing and rinsing, soaking for flavor, pre-baking, microwave puffing, seasoning, packaging and sterilizing the channel catfish skin, so as to achieve the finished product. The fish skin is golden yellow, highly lustrous and crisp. Black tea has an excellent deodorizing effect. The seasoning liquid seasons the fish skin with tasty flavor, the product is spicy and odorless, has the color of orange red chili oil except the silver gray color of the fish skin, and is enticing in color and flavor. The processed fish skin has the total bacteria no greater than 10 cfu/g, and the coliform no greater than 30 MPN/100G, is free of pathogenic bacteria and the food spoilage caused by biological action, and can be guaranteed in quality more than 6 months under normal temperature.

The invention relates to a method and equipment for preparing dumplings. The method for preparing the dumplings comprises the following steps of: cutting wrappers which are compressed by a machine and have unilaterally stretched veins into dumpling wrappers with a specified shape; placing stuffing of dumpling on the dumpling wrapper; and folding the dumpling wrapper along a folded line which forms an included angle of 0 to 20 DEG with the vein direction of the dumpling wrapper to obtain the dumpling. The equipment for preparing the dumplings comprises a cutting mechanism; the cutting mechanism comprises a cutting unit and a rotating unit; and the rotating unit ensures that the included angle between the vein direction of the dumpling wrapper and the folded line is 0 to 20 DEG.

The invention relates to an oxaliplatin medicament composition as an anticancer medicament, a preparation method thereof and a method for synthesizing oxaliplatin as raw medicinal material. The composition comprises oxaliplatin and lactose, wherein the mass ratio of the oxaliplatin to the lactose is 1:12-1:20. The composition can be added with injection water and pH regulator and made into freeze-dried powder injection through freeze drying. The freeze-dried powder injection not only has the advantages of good formability, plump shape and the like, but also overcomes the prejudice that oxaliplatin freeze-dried powder injection taking the lactose as a freeze-drying carrier is not good in formability and the like. The synthesis method comprises: 1) taking K2PtCl4 and trans-diaminocyclohexane as raw materials to prepare an intermediate (I); 2) forming an intermediate (II) through intermediate reaction; and 3) forming the oxaliplatin through the reaction of the intermediate (II) and potassium oxalate solution, wherein the step 2) also comprises a process of adding KI for reaction. The method has the advantages of simple reaction, mild conditions, short time and no silver ions in products.

The invention relates to an instant shrimp product and a production technology thereof, and belongs to the field of the deep processing of aquatic products. The method comprises the following steps: cleaning fresh shrimps, preboiling for fishy odor removal, removing shrimp feelers, removing the fishy odor again for the second time, seasoning, predrying with hot wind, and carrying out vacuum low-temperature microwave drying to obtain the instant shrimp product having a crisp mouthfeel, a pure taste, a plump profile and an extremely good nutritional valve. The method has the advantages of furthest reservation of the nutrition and the flavor of the fresh shrimps, high class of the product, advanced technology, easy operation, low cost, and no addition of any crispy agents or antiseptics in the processing process, provides a new product form for the deep processing of shrimps in China, and improves the added values of the shrimps.

A health-care preserved mangrove raspberry fruit for removing free radicals from human body, delaying sanility and preventing and treating cancers is prepared through collecting mangrove raspberry fruits, quick freezing, deactivating enzyme, vacuum preserving in sugar, water washing, vacuum drying, treating with isolating agent, baking, examining and packing.

The invention discloses a Pu'er tea yeast fermentation technology. The technology comprises the following steps: (1) cleaning, (2) fermentation, (3) tea overturning, (4) stacking, (5) natural drying and (6) refining. According to the invention, Pu'er tea leaves are fermented in a fermentation room with the assistance of yeast, so that the cell membrane permeability of the Pu'er tea is increased, the enzymatic oxidation of polyphenols substances is promoted, the quality of the Pu'er tea is enhanced and the contents of water extracts, tea pigment, amino-acid and the like of the Pu'er tea are increased; as the Pu'er tea is produced through the adoption of the yeast fermentation technology, the fermentation time is distinctly shortened and the production efficiency is improved. The Pu'er tea, produced by adopting the yeast fermentation technology, is bright in color, full in shape, attractive in appearance, rich and strong in scent and rich in nutrition; the Pu'er tea water has a sweet and faint fragrance and is palatable; color, fragrance, taste, shape and nutrition of the original tea leaves are kept.

The invention discloses a processing method of preserved Haihong fruit. The processing method comprises the following steps of: after cleaning and denucleating Haihong fruit, soaking the Haihong fruit in an aqueous solution of a hardening and color-protecting agent at 50 DEG C for heat preservation and digestion; then putting the Haihong fruit in boiling water for blanching, washing by using clear water and draining; putting the drained Haihong fruit into saccharifying liquid for saccharifying, and after the saccharifying is completed, soaking the Haihong fruit in the saccharifying liquid; fishing out the soaked Haihong fruit, draining, and microwave vacuum drying. The preserved Haihong fruit prepared by the processing method is full in shape, bright red and lucent in color and luster, flexible in texture, rich in fruity flavor and low in browning degree, and does not contain sulfur residue or cause harm to the human health. The processing method is easy and feasible in processing flow, and can be used for inhibiting the Maillard non-enzymatic reaction of the Haihong fruit by adopting the microwave vacuum drying, greatly reducing the drying time, shortening the production cycle, reducing the energy consumption in production, and improving the appearance and the taste of the preserved fruit, and can be applied to the development of Haihong fruit resources.

The invention belongs to the field of food processing and discloses a preparation method of crispy instant lotus seeds. The method comprises the following concrete steps: drying lotus seeds, pretreating (peeling and removing core), soaking, freezing, steaming and boiling, hydrolyzing with enzyme, deactivating the enzyme and seasoning, drying, baking, spraying oil, cooling and packaging to obtain finished products. The preparation method has the advantages that the lotus seeds after being treated suffer from no loss of nutritional ingredients, have a crispy mouthfeel, and can be eaten instantly and conveniently; the operation is simple and convenient; and low requirements are imposed on instruments.

The invention discloses a preparation method of flavor dried-salted ducks. The preparation method disclosed by the invention comprises the following steps of: killing live ducks, and purifying, shaping and pickling the killed ducks, wherein the step of pickling comprises the following specific steps of: (1) frying salt to be hot, adding pepper powder to the salt, mixing the slat and the pepper powder uniformly and coating the mixture on the inner and outer surfaces of the purified and shaped dried-salted ducks; (2) flatly putting the dried-salted ducks in a container with the chests upwards, spraying white wine on the ducks, pickling the ducks for 24 hours and subsequently drying the dried-salted ducks taken out of the container; (3) washing salt rust by pure water; and (4) soaking the dried-salted ducks in a crystal sugar water solution for 3 hours, and then suspending and naturally drying the soaked ducks in a cool and ventilated place till 25%-35% of water is lost, thus obtaining finished products of the dried-salted ducks. The flavor dried-salted ducks prepared by the method disclosed by the invention are full in appearance, dry in body, bright in skin, thick, compact, fat but not greasy, rosy in lean meat and rich in nutrition and meet the requirement of overall high quality in the aspects of shape, color and flavor.

The invention discloses functional bread with beta-glucan. The bread is made from wheat flour, beta-glucan, pure water, yeast, sugar, salt and oil which are mixed in a certain ratio, and is made after stirring, mixing, fermentation, shaping, secondary fermentation and baking. beta-glucan is water-soluble fiber with the role of reducing cholesterin, reducing blood glucose and strengthening immune function and an ideal additive of bread production and has higher application value in actual production. The invention has the advantages of soft flavor, being rich in elasticity, being refreshing and not sticking, smell of baking products, the plump shape, the smooth surface, softness and elasticity, the even and fine bread, the swelling volume, the strong preservation ability and extending about 85 percent of shelf service life than that of the ordinary bread.

The invention discloses a lightweight, low-cost and impact-resistant laminated prepreg composite board. The composite board is of a sandwich structure compounded by a prepreg upper surface, a functional core material and a prepreg lower surface. Chopped glass fiber reinforced thermoplastic resin for the laminated prepreg composite board disclosed by the invention is smooth in surface and strong in bonding force; the laminated prepreg composite board disclosed by the invention can be taken as the surface of any material, has an obvious enhancement effect and can also be separately used as a board. The laminated prepreg composite board disclosed by the invention is simple in process, low in equipment investment and less in process; compared with a thermosetting fiber reinforced material, the laminated prepreg composite board has the characteristic of thermal plasticity, can be molded for multiple times and is granulated and recycled after being crushed.

The invention relates to the technical field of healthcare food, and specifically discloses a collagen product and a preparation method thereof. The collagen product is prepared from the following components in parts by weight: 20 to 30 parts of milk mineral, 5 to 20 parts of fish collagen peptide, 2 to 10 parts of cherry powder, 1 to 5 parts of noni powder, 0.5 to 5 parts of crocodile peptide, 0.1 to 2 parts of cattle ligament elastin peptide, 25 to 35 parts of maltodextrin and 15 to 25 parts of sorbitol. The collagen product provided by the invention has a synergistic effect in multiple aspects of basic nutrition safeguard, multi-path oxidation resistance, calcium element supplementation and the like through a scientific and reasonable formula, and has multiple healthcare functions on skin, skeletons and the like of a human body.

The invention provides a method for coating a surface cover of an automobile seat, which comprises the steps of: spraying a hot melt adhesive by a spraying gun on the surface of polyurethane foam pad of the seat, and curing for 30-60s at normal temperature; coating the surface cover on the polyurethane foam pad with a cured adhesive layer and reshaping; melting the cured adhesive layer again by high temperature steam; and cooling and forming. The method provided by the invention is simple to operate, and saves the man hour. The surface cover is stiff and smooth in shape and full without drapes and is more suitable for production of seat which has complicated appearance, thereby greatly enhancing the decorative effect of the seat.

The invention discloses a uniting agent for vegetarian stuffing and a use method thereof, which relate to a uniting agent for stuffing and a use method thereof. The invention solves the problems that in the prior uniting agent for the vegetarian stuffing, the single use of egg white can improve the defective rate of products, and the use of edible gum affects the taste of consumers and the flavor of food. The uniting agent for the vegetarian stuffing consists of powder glue stuff and egg white; and the use method of the uniting agent for the vegetarian stuffing comprises the following steps: the powder glue stuff is added first and stirred, and then the egg white is added and stirred to obtain the vegetarian stuffing added with the uniting agent. The uniting agent for the vegetarian stuffing has the advantages of reducing the defective rate of the products and not affecting the flavor of stuffing and the taste of the consumers after the uniting agent is added.

The invention discloses functional bread added with apple dietary fiber and condensed juice and a preparation method thereof. The dietary fiber and the condensed juice obtained from apples are used as additives applied to an auxiliary material of the bread, and the main components of the dietary fiber and the condensed juice are cellulose and polyphenol which have certain functions in smoothing blood sugar and enhancing immune function and simultaneously have strong water absorbing and moisture preserving capacities, moisture holding capacity and fresh-keeping effect. The technical proposal comprises the following steps: adding 10 percent of the apple dietary fiber and 10 percent of the condensed juice in the conventional bread ingredients; and performing flour dough round rolling, fermentation, neutralizing, shaping, mold feeding and roasting. The bread prepared by the method has excellent flexibility and toughness, has special apple faint scent taste and good mouthfeel, and can keep complete shape.

The invention discloses a layering budding and high-branch head changing based gingko fine tree form cultivation method. According to the method, the ornamental new variety of yellow-leaf gingkoes 'wan nian jin' are budded to ordinary gingko stocks with only trunks and no side branches in a layering mode, the top end high scion changing head is 'wan nian jin' scions, and growth promoters are painted on grafted buds to be cultivated into ornamental gingko fine tree forms with central trunks, layered side branches, full crowns and whole-tree gold leaves. The method comprises the steps of (1) stock cultivation; (2) layering budding on stock trunks; (3) top grafting head changing of scions with terminal buds; (4) budded bud locating stimulating; (5) tree form cultivation; (6) management after grafting. The grafting survival rate reaches 95%, and the fine tree form cultivation success rate reaches about 90%, ordinary gingko and 'wan nian jin' use and ornamental values are greatly improved, the green requirement is met through industrial production, and the market prospect is broad.

The invention relates to an injection molding grade PVC composite material high in mobility and melt strength and belongs to the technical field of macromolecules. The composite material comprises, by weight parts, 30-60 parts of low molecular weight PVC resin powder, 5-20 parts of crosslinking PVC resin powder, 10-30 parts of main plasticizer, 10-20 parts of secondary plasticizer, 0.5-20 parts of nano calcium carbonate, 0.5-2 parts of high melt strength processing agent, 0.4-1.5 parts of lubricant, 0.5-4 parts of heat stabilizer, 0.1-1 part of light stabilizer, 0.1-0.3 part of antioxidant and 1-3 parts of other auxiliaries. Melt strength and mechanical properties of the PVC composite material are improved while high mobility is guaranteed. The injection molding grade PVC composite material can adapt to injection molding products of various sizes and shapes and can meet requirements of low plastic temperature and short plastic cycle.

The invention discloses high-activity rosin soldering flux. The high-activity rosin soldering flux is prepared from the following raw materials in parts by weight: 20-30 parts of rosin, 10-15 parts of phenolic resin, 5-10 parts of lactic acid, 5-10 parts of salicylic acid, 2-5 parts of citric acid, 2-3 parts of malonic acid, 10-15 parts of stearic acid, 5-10 parts of octaphenyl polyoxyethyiene, 2-5 parts of lauryl sodium sulfate, 0.5-1 part of aniline hydrochloride, 0.5-1.5 parts of zinc chloride, 1-1.5 parts of tin chloride, 0.2-0.5 part of aluminum chloride, 0.5-1 part of catechol, 1-3 parts of mercaptobenzothiazole, 5-10 parts of water, 2-5 parts of alcohol and 3-4 parts of acetone. The high-activity rosin soldering flux disclosed by the invention is not only environment-friendly in a using process, but also capable of improving the welding effect to the greatest extent.