31results about How to "Good nutrition" patented technology

The invention discloses a processing process for a low-salt air-dried goose marinated in rice wine. A live goose is killed, unhaired, eviscerated and rinsed to obtain a goose whole. The processing process is characterized by comprising the following steps: soaking the goose whole in a marinating solution which takes vinasse as reference, and marinating for 18-24 hours at the temperature of 12-15 DEG C; then placing the goose whole in a workshop in which the temperature is 18-20 DEG C and the relative humidity is 65-70%, carrying out air drying for 2-3 days at the air speed of 6-8m/s, transferring into a workshop in which the temperature is 25-28 DEG C and the relative humidity is 70-75%, and carrying out air drying for 2-3 days at the air speed of 3-5m/s; placing the goose whole subject to air drying into a water tank with the temperature of 90-95 DEG C for 3-4 minutes, then completely tweezing the tiny feather on the surface of the goose whole, washing the goose whole clean, placing on a fixed frame, transmitting to halogen liquid with the temperature of 90-95 DEG C, and stewing for 45-60 minutes; and finally, carrying out vacuum packing and sterilization on the stewed goose whole to obtain the finished product. The low-salt air-dried geese marinated in rice wine has the advantages of unique flavor, delicious texture, strong bacon fragrance and mellow rice wine, and is beneficial to human health.

The invention relates to a pastry filling and its processing method, wherein each 100kg of the filling comprises the following compositions: white gourd fabric 18-22kg, hyacinth bean 8-12kg, white sugar 10-20kg, malt sugar 10-20kg, vegetable oil 3-12kg, table salt 0.5-0.8kg, Chinese prickly ash powder 0.5-1,5kg, gourmet powder 0.2-0.5kg, walnut kernel >=3kg, groundnut kernel >=5kg, pinenut >=1kg, melon seeds >=10kg, black sesame seeds >=1.5kg, half dried prune >=3.5 kg, and dried kumquat >=3.5 kg.

The invention relates to a method for preparing nanometer peanut protein powder. It takes condensed peanut protein powder (defatted protein powder) as raw material, employs dynamic ultra-pressure homogenizing to replace traditional dry processing treatment, and prepares final product through spray drying. The invention is characterized in that: (1) it modifies condensed peanut protein powder (separated powder) by using physical modification to loose structure of peanut protein, which is favorable for subsequent process; the treating condition is temperate and the water retention and other function of condensed peanut protein can be maintained; (2) it removes unpleasant odor and makes it more acceptable; (3) the treatment of dynamic ultra-pressure homogenizing makes the granule be smaller than 200 nm, and the taste is much better; (4) the process is simple and easier for industrialization.

The invention relates to a production method of instant green tea soybean milk powder, belonging to the technical field of instant tea beverages. In order to solve the problem that the mouthfeel and the waste are affected as two tastes of the soybean milk and the tea powder very well can not be very well mixed in an existing soybean milk tea powder product, and two different powdered objects are not easy to brew and dissolve, the invention provides the production method of the instant green tea soybean milk powder. The production method comprises the following steps: leaching green tea, filtering and concentrating to form a concentrated solution; then, mixing the concentrated solution with soybean milk powder, and mixing the concentrated solution and the soybean milk powder very well by adopting an ultrasonic dispersing technology; and finally, pressurizing spraying drying to obtain the instant green tea soybean milk powder. In the instant green tea soybean milk powder, the flavor and the active ingredients of the green tea are mixed so that the instant green tea soybean milk powder is relatively easy to dissolve in water, convenient to brew, and relatively good in flavor and nutrition.

The invention provides a method for brewing persimmon vinegar beverage based on compound microorganisms. The method comprises the following steps: naturally softening and removing the astringency of fresh persimmons picked after frost's descent for 35 days; repeating treatment twice by utilizing a positive and negative temperature difference of 10 DEG C; increasing a sugar content of persimmon fruits to be 20% or above 20%; performing beating and separation, removing pedicles and cores of the persimmon fruits, and adding peel pomaces into a tank; adding pectinase, cellulase, wine yeast, acetic acid bacteria and lactic acid bacteria; performing stirring uniformly; fermenting at 30 DEG C; performing detection to obtain the total acid amount of 0.8%; adding potassium sorbate to reach 0.05% by mass, and terminating the fermentation; rapidly reducing the temperature to 5 DEG C or below 5 DEG C; adding diatomite for filtration, performing blending and sterilization, and then filling to obtain a finished product. The persimmon vinegar beverage is prepared by a purely natural brewing process without any chemical additive in the process from the treatment of raw materials to the completion of fermentation, so that the brewed persimmon vinegar beverage has all indexes completely meeting requirements of enterprise standards, and has good taste, flavor and nutrition.

The invention relates to a production method of instant green tea coffee powder, belonging to the technical field of instant tea beverages. In order to solve the problem that the mouthfeel and the taste are affected as the two tastes of the green tea and the coffee can not be very well mixed in an existing coffee tea powder product, two different powered objects are not easy to brew and dissolve, the invention provides the production method of the instant green tea coffee powder. The production method comprises the following steps: leaching green tea, filtering and concentrating so as to obtain a concentrated solution, and then, mixing the concentrated solution with coffee powder; mixing the green tea and the coffee powder very well by adopting an ultrasonic dispersing technology; and finally, performing pressurizing spraying drying to obtain the instant green tea coffee powder. In the instant green tea coffee powder, the flavor and the active ingredients of the green tea are mixed, so that the instant green tea coffee powder is relatively easy to dissolve in water, convenient to brew, and relatively good in flavor and nutrition.

The invention discloses an organic nourishing liquid of dextroglucose plant and manufacturing technique, which comprises the following steps: adding potassium hydroxide into autoclave with water; adding citrate to neutralize; cooling below 60 deg.c; adding aquacare; stirring under normal temperature; adding biochemical humic acid; adding dextroglucose and adjuvant; stirring; blending evenly; obtaining the product with strong activity and penetrating property.

The invention discloses a cherry and lotus seed health care wine making method. According to the method, health care wine with cherry and lotus seed health care effects is made from fresh cherries and dry lotus seeds by technological operations such as lotus seed saccharification, cherry pretreatment, enzymolysis and juicing, composition adjustment, primary fermentation, secondary fermentation, clarification and filtration. The cherry and lotus seed health care wine preserves nutrient substances of the cherries and the lotus seeds and can generate composition more easily digested and absorbed by human bodies by means of microbial fermentation, thereby having health care functions such as anti-oxidation, anti-aging, heart nourishing, spleen invigorating, kidney tonifying and essence astringing. Meanwhile, the cherry and lotus seed health care wine has the characteristics of fragrance, clearness, colorlessness, fruity flavor and fermentation flavor harmonization of wine liquid, capability of leading people to endless aftertastes and the like, is full-bodied and has prominent nutritional and health care functions.

The invention relates to colorful jelly and a making method thereof, and belongs to the technical field of processing of jelly foods. The colorful jelly is made from fruit and vegetable juice and a glue solution through a mold, wherein the fruit and vegetable juice is at least combined from any one or multiple fruits and vegetables of watermelons, Hami melons, oranges, cucumbers, green grapes, blueberries, grapes, passion fruits and carrots. The fruits and vegetables are squeezed to obtain juice, and then filtering is performed, so that fruit and vegetable juice is obtained; and through working procedures of injection moulding, refrigeration and the like on the fruit and vegetable juice and the glue solution, the colorful jelly can be made. Various natural fruits and vegetables are used asa source of color and flavor of the jelly, so that the nutrient value of the jelly can be improved, and a good visual effect can be achieved. The colorful jelly is good in taste and nutrients, and belongs to a healthy safe jelly serial product. According to different selected raw materials, the made colorful jelly is a serial product, for example comprises three kings of rainbow jelly, orange colorful jelly, green colorful jelly and the like.

The invention discloses protein powder particles. The protein powder particles contain the following components in parts by weight: 7000-9000 parts of soybean protein powder, 1800-2200 parts of whey protein powder, 420-450 parts of a Chinese wolfberry extract, 50-55 parts of grape essence, and 15-20 parts of aspartame. The preparation method of the protein powder particles disclosed by the invention comprises the following steps: weighing the soybean protein powder, the whey protein powder and the Chinese wolfberry extract according to the formula proportion; mixing the weighed soybean protein powder, the weighed whey protein powder, the weighed Chinese wolfberry extract and the aspartame in the formula ratio so as to obtain a mixture; compounding an ethanol solution of 50%, adding the ethanol solution to the mixture, and uniformly mixing the ethanol solution and the mixture so as to obtain soft materials; screening the soft materials with a 16-mesh sieve so as to obtain wet particles, drying the wet particles, and then adding the grape essence in the formula ratio in the dried particles; and mixing the grape essence and the dried particles so as to obtain a new mixture, testing the uniformly mixed mixture, packaging the qualified mixture, and warehousing the packaged mixture so as to obtain finished products of the protein powder particles. According to the protein powder particles disclosed by the invention, the proportion conforms to a modern health-preserving principle, and the formula is scientific and reasonable. The protein powder particles have favorable functions of supplementing nutrients for human bodies, strengthening the physique, strengthening the immunity, and the like, and are good in mouth feel, unique in special flavor, simple in technology, easy to operate, and suitable for large-scale production.

The invention discloses a method for preparing long grain rice vermicelli from new rice. The method comprises the following steps: preparing new rice materials; cleaning and soaking the materials once by flowing spring; pulping; dewatering; mixing by high-temperature steam; extruding and molding; cooling; steaming; washing and molding; drying; and forming the product. According to the method, the yield can be improved without adding any starch auxiliary material additive, the method is short in flow elapsed time, high in production efficiency and free of pollution in production process, and the produced product is free of pollution and impurity. The long grain rice vermicelli produced by the technique disclosed by the invention is even in thickness, still and transparent in rice color and luster, fresh and smooth in mouthfeel, and non-stick on teeth; compared with the vermicelli processed by old rice, the prepared long grain rice vermicelli is more abundant in nutrient, more pleasant in mouthfeel, stronger in rice smell, and pink and bright in color as the rice; high-quality food is provided for modern people, production close to original ecology is achieved, special high-quality production of normal food is also achieved, industrial transformation and upgrading development of the long grain rice vermicelli are promoted and accelerated, upgrading and updating are promoted, and the method well adapts to high-quality pursuits of modern people on food.

The invention provides a greenhouse grape single-mother-vine fruiting successive-year double-cropping cultivation method. The method comprises pruning. According to pruning, annual grape mother vine cultivation, grape sibling mother vine arrangement, annual mother vine updating and grape annual mother vine double-fruiting double-cropping are included. The acre yield of grapes of the first batch is about 4000 kilograms, and the acre yield of grapes of the second batch is about 4000 kilograms; compared with traditional-mode double-cropping fruit grapes, mature grapes of the annual second batch, fruits are uniform, juice is full, color is bright, and the sugar content is two or more percent higher; according to the grape cultivation method, pruning is easy, and updating is easy.

The invention discloses a carbendazim yield-increasing fertilizer which is composed of the following raw materials in parts by weight: 10-50 parts of compound fertilizer, 5-25 parts of magnesium sulfate, 6-36 parts of ammonium bicarbonate, 5-25 parts of carbendazim, 2-18 parts of potassium chloride, 3-13 parts of multi-effect triazole, 8-24 parts of monopotassium phosphate, 4-16 parts of urea, 7-21 parts of calcium superphosphate, 8-24 parts of methamidophos, 1-11 parts of calcium chloride, 4-16 parts of calcium magnesium phosphate fertilizer, 4-20 parts of chloroprene rubber, 6-36 parts of sodium selenite, 2-14 parts of oxygenation powder and 5-15 parts of whitening powder. The carbendazim yield-increasing fertilizer disclosed by the invention has the advantages of high fertilizer utilization rate, excellent nutritional ingredients, convenience in use and the like.

The invention provides coffee powder with agrocybe cylindracea fruiting bodies and a method for preparing the coffee powder. The method for preparing the coffee powder with the agrocybe cylindracea fruiting bodies includes steps of 1, adding distilled water into agrocybe cylindracea fruiting body dry powder, extracting the agrocybe cylindracea fruiting body dry powder to obtain extract liquid and concentrating and drying the extract liquid to obtain agrocybe cylindracea fruiting body water extract dry powder; 2, mixing, by weight, 10-15 parts of coffee powder, 25-30 parts of vegetable fat powder, 25-30 parts of powdered sugar and 3-5 parts of agrocybe cylindracea fruiting body water extract dry powder obtained at the step 1 with one another to obtain mixtures, adding, by weight, 100-200 parts of water into the mixtures and carrying out ultrasonic treatment on the mixtures and the water to obtain mixed emulsion; 3, carrying out pasteurization on the mixed emulsion obtained at the step 2; 4, pressurizing the mixed emulsion after pasteurization is carried out on the mixed emulsion at the step 3, and then carrying out spray drying to obtain a finished product which is the coffee powder with the agrocybe cylindracea fruiting bodies. The coffee powder with the agrocybe cylindracea fruiting bodies and the method have the advantages that the coffee powder with the agrocybe cylindracea fruiting bodies is high in polyphenol content, and antioxidant and gout prevention effects can be realized by the coffee powder with the agrocybe cylindracea fruiting bodies; the method is safe and simple, and flavor and nutrition of coffee can be improved by the aid of the method.

The invention belongs to the field of processing of aquatic products, and relates to a processing method of crangon affinis meat. The processing method comprises the following steps of performing vacuum deep-frying on pretreated crangon affinis meat, wherein the vacuum deep-frying temperature is 80-120 DEG C, the deep-frying time is 6-10min, the negative pressure of vacuum degree is 0.098-0.08MPa,and the pretreatment of the crangon affinis meat comprises the following steps of sequentially performing low-temperature rinsing on crangon affinis, removing heads, shells and intestinal glands, cutting apart backs, keeping tails, performing low-temperature rinsing, performing soaking in salt water, performing pre-cooking, performing powder pre-wrapping, performing pulp wrapping, performing bread crumb wrapping and performing cold storage. In the pulp pre-wrapping process of the crangon affinis meat, ingredients are in reasonable compatibility, so that pre-wrapped pulp is rich in high cellulose, multivitamins and trace elements, the pre-wrapped pulp is better matched with the crangon affinis meat to obtain more nutrition, and the nutritive structure of deep-fried foods can be improved; and then through pre-cooking, powder pre-wrapping, pulp wrapping, cold storage and deep-frying, the running off of nutrient substances can be greatly reduced, detrimental effects of microorganisms andenzymes can also be restrained, and the original fragrance, the original nutrition and the original meat quality are sufficiently maintained.

The invention relates to soya-bean milk, vegetable juice and egg nutritious rice flour and wheat flour foods. The flavor and nutrition of tradition Chinese rice flour and wheat flour foods such as noodle, wonton, boiled dumplings, New Year cake, dumpling and so on can not keep up with the necessities of age, for people in new century with rapid living rhythm, busy working and studying need foods to absorb a number of nutrition components. The invention provides soy-bean milk with isoflavone components that can effectively inhibit the occurrence of leukemia, colon cancer, lung cancer and stomach cancer, etc.; the flavone and abundant anti-oxidation components in carrot juice has strong anti-cancer effect to human body, and egg has rich proteins to supplement nutrition to, and improve immunizing ability and prevent the occurrence of diseases of human body.

The invention discloses an edible amino acid enzyme which is prepared from the following components in parts by weight: a component 1: 50-80 parts of chicken, 20-30 parts of pig bones, 4-6 parts of glucose, 0-2 parts of auxiliary materials, 0.1-0.5 part of a compound enzyme preparation, 0.1-0.5 part of a fermentation inoculant A and 0.1-1 part of a fermentation inoculant B; component 2: 0-10 parts of a flavoring agent; the invention also discloses a production method of the edible amino acid enzyme, which comprises the following steps: crushing and emulsifying chicken and pig bones, adding glucose and auxiliary materials, sterilizing, performing primary enzymolysis, performing aerobic fermentation and anaerobic fermentation, and adding a flavoring agent as required to obtain a finished product. The edible amino acid enzyme is simple, the raw materials are easy to obtain, and the obtained product is remarkable in functionality and good in health-care effect on adaptive crowds.

The invention provides a food material cooking duration recommendation method applied to an electric chafing dish, a storage medium and the electric chafing dish, and relates to the technical field ofintelligent household appliances.The method includes: starting a food material cooking duration recommendation working mode of the electric chafing dish; acquiring a food material image; and identifying the food material in the food material image by using a convolutional neural network, obtaining a time parameter associated with the food material according to an identification result of the foodmaterial, and determining a recommended cooking duration of the food material according to the time parameter so as to control the electric chafing dish to cook the food material according to the recommended cooking duration. According to the scheme provided by the invention, the best taste and nutrition of the food materials are kept, and a user can conveniently control the cooking process.

The invention provides a cooking method of globefish. The cooking method comprises the steps of: globefish processing, oil decocting, liver frying, fish frying and fish boiling. The method provided by the invention has the beneficial effects that glutamic acid in a globefish body and sodium in salt are quickly blended to obtain sodium glutamate, the collagens and proteins are quickly released and the collagens in fish skins are quickly condensed, so that the toxic globefish can be eaten safely; the made soup is tasty and light, has a good nourishing effect and has the functions of nourishing yin and kidney, boosting the immunity beautifying faces, protecting skins and the like; and the braised globefish in brown sauce made according to the method is a tasty nourishing dish with bright color and gives full play to the natural tastes and nutrients of the food materials.

The invention relates to a vegetable fertilizer prepared by utilizing vinasse. The vegetable fertilizer provided by the invention has the benefits that the vinasse, humic fertilizers and rotten insectfertilizers are taken as main additives, then a fermenting agent made of boric acid rocks, lactic acid bacteria, yeasts, photosynthetic bacteria, nitrogen-fixing bacteria, phosphate solubilizing bacteria and potassium bacteria is added for fermentation treatment, and a vitamin additive and an amino acid additive are added; the vegetable fertilizer is safe in component source, green and environmentally-friendly, efficient in nutrition, high in content of soil organic matters after being applied to soil, relatively-good in quality and higher in contents of compounds, ashy substances, cellulosesand the like, also contains boron, zinc, molybdenum and other trace elements and can provide comprehensive nutrition for crops, thereby improving the crop yield.

The invention discloses fruit vinegar flavored sealwort substituted tea which is prepared from the following raw materials in parts by weight: 4-6 parts of sealwort, 3-4 parts of Chinese chives roots, 0.8-1 parts of veronicastrum caulopterum, 1-2 parts of citron, 2-3 parts of sweet potato leaves, 2-3 parts of sweet-scented osmanthus, 4-5 parts of whole egg powder, 3-5 parts of red rice powder, 7-8 parts of carrot, 8-10 parts of soybean sprouts, 3-5 parts of pomegranate seeds, 5-7 parts of agaricus blazei murill, 2-4 parts of radix sophorae flavescentis, 4-6 parts of dry red dates, 9-11 parts of cherries, 6-7 parts of pinenut kernels, 5-7 parts of fermented yogurt, 3-4 parts of royal jelly, 5-7 parts of apple fruit vinegar, 9-10 parts of nutrient additive solution and proper amount of water. According to the substituted tea, the sealwort, the sweet potato leaves, the sweet-scented osmanthus and the radix sophorae flavescentis are used as main raw materials, and the substituted tea has a health function. In addition, the raw materials also comprise the whole egg powder, the red rice powder, the pomegranate seeds, the carrot and other multiple fruits and vegetables, and thus the substituted tea is rich in nutrition; the fermented yogurt and the apple fruit vinegar are also comprised simultaneously, a plurality of raw materials are reasonable in collocation, nutritional effects are good, and the fruit vinegar smell sealwort substituted tea has fruit vinegar smell taste and good drinking effect simultaneously.

The present invention discloses a preservative containing pine bark extract. The preservative consists of the following components (parts by weight): 30-40 scutellaria baicalensis, 3-5 lemon yellow, 5-7 benzoic acid, 2-4 maize yellow, and 3-5 beta-carotenes. A preparation method is composed of the following steps: mixing the scutellaria baicalensis, the lemon yellow, the benzoic acid, the maize yellow, the beta-carotene and water evenly, and crushing the above mixed materials fully using a crusher. The present invention selects a plant from a large amount of plant resources. The plant has a high content of coloring substance, good nutrients, a fast coloring speed, and a remarkable coloring effect, and is simple to acquire and low in processing costs. The invention also provides the method for processing the plant into the natural preservative containing the pine bark extract.

The invention provides a carex baccans nees and donkey meat dumpling making method, and in particular relates to the field of dumpling production. The method comprises the following steps: S1, carex baccans Nees wrapper production, including S11, doughing, namely uniformly mixing 70 to 80 parts of wheat flour, 20 to 30 parts carex baccans nees flour and 37 to 47 parts of water to make dough, S12,pressing the dough, namely sending the dough into a compound rolling machine to make a dough strip, and S13, molding, namely cutting the dough strip to form wrappers through a cutting knife of a dumpling making machine; S2, production of dumpling stuffing, which is prepared from 55 to 65 parts of donkey meat, 0.5 to 1.5 parts of ginger, 2.5 to 3.5 parts of onion, 0.5 to 1 part of salt, 0.3 to 0.6part of aginomoto, 0.3 to 0.6 part of chicken essence, 0.1 part of white pepper, 1 part of dark soy sauce, 1 part of starch, 10 to 20 parts of celery, 1 part of egg liquid, 10 to 20 parts of pepper water and 1 part of soybean oil, including the specific step S21 of mixing the raw materials to make the donkey meat stuffing; and S3, making the carex baccans nees and donkey meat dumplings through the carex baccans nees wrappers and the donkey meat stuffing. The dumplings have high nutritional and health value.

The invention discloses quinoa, lotus seed and millet sugar-free health sweet porridge which is made by decocting the following components: 3-4 parts of quinoa, 1-2 parts of lotus seeds, 0.5-1 part ofmillet, 0.3-0.5 part of momordica grosvenori sweet crystal and 13-15 parts of sophora flower bud extracting solution. The quinoa, lotus seed and millet sugar-free health sweet porridge disclosed by the invention has the advantages that the health porridge disclosed by the invention contains health components such as the quinoa, lotus seed and millet, has excellent nutrition, and achieves the effects of preventing and resisting cancers, lowering blood pressure, strengthening heart and soothing nerves, nourishing and tonifying deficiency, preventing cerebral thrombosis and the like.

The invention discloses a matrix formula for cultivating selenium-rich hericium erinaceus based on eucommia ulmoides branches and pleurotus eryngii waste fungus materials, which comprises 35% of eucommia ulmoides branch sawdust, 30% of selenium-rich pleurotus eryngii waste fungus materials, 20% of oak sawdust, 12% of bran, 1% of gypsum powder and 2% of corn flour. The culture medium further comprises crisp pear pomace, cotton skin pomace, GUERZHUANG and sodium selenite with the concentration of 97%. According to the invention, two selenium sources of matrix selenium containing and exogenous selenium supplementing are adopted, waste branches of traditional Chinese medicine eucommia ulmoides and waste fungus materials after fruiting of factory selenium-enriched pleurotus eryngii are matchedto serve as main materials, exogenous selenium elements are quantitatively added, crisp pear pomace and cotton skin pomace are added to supplement fibers, sugar and trace elements, and nutrients suchas protein are slowly released, the matrix breathability and water retention are increased, the selenium-enriched hericium erinaceus is cultivated by the prepared matrix, and the obtained hericium erinaceus product is excellent in nutritional ingredients, high in finished product quality and convenient to popularize and use.

The invention provides a Canna edulis ker feed processing method including: pre-processing stems and leaves of the Canna edulis ker through crushing, compositely fermenting the Canna edulis ker residue with herbal plants, and finally, blending and mold-compressing the mixture. By reasonable raw material formula and sectional processing, the method has strong pertinence and can effectively increasethe maintenance and soluble substance intake effect of nutrients in the raw material. The feed is greatly improved in palatability and absorption effect, significantly increases feed-to-meat ratio, has excellent body regulation effect on breeding objects, can improve meat quality and can increase breeding quality.

The invention discloses a compound fertilizer prepared by utilizing wheat bran and relates to vegetable cultivation fertilizers. The preparation method of the compound fertilizer comprises the following steps: by taking wheat bran additives, mineral manure and carrion additives as main additives, adding a fermentation agent prepared from bacillus subtilis, lactic acid bacteria, saccharomycetes, photosynthetic bacteria, copper sulfate, nitramine and urea for fermenting, and adding biogas residues and lake mud. The compound fertilizer is safe in component source, green, environmental-friendly and efficient in nutrition, is high in content of organic matters in soil after applied to soil, relatively high in quality, and high in content of compounds, ashy substances, cellulose and the like, also contains trace elements such as boron, zinc, molybdenum and the like, and can provide comprehensive nutrition for crops, so that the vegetable yield is increased.

The invention provides a flat dripping head. The dripping head is of a flat long integrated structure, a water inlet and filtering window is formed in one end of a sticking surface of the dripping head, and a narrow and long tooth-shaped flow channel with a sudden turn is arranged in a position closely adjacent to the water inlet and filtering window in the length direction; the tooth-shaped flow channel is communicated with the water inlet of the water inlet and filtering window, and the water outlet of the tooth-shaped flow channel is communicated with a water outlet groove; long and thin grooves and short through grooves are formed in one side or two sides of the tooth-shaped flow channel, the long and thin grooves and the short through grooves are also formed in the end part of the water outlet groove of the flat dripping head, and groove ribs and a screening table are arranged on the back surface of the flat dripping head. The sticking surface of the flat dripping head is an arc surface, and the bottom surface of the water outlet groove is a surface with a circular top. According to the dripping head disclosed by the invention, the overall layout is uniform, the dripping head has the remarkable clogging, rolling, folding and stretching resistant capacities, the sticking effect is good, and the service life is long; through the adoption of the dripping head, the situation that liquid nutrients and fertilizer which are mixed with water dropwise, accurately and uniformly flow to crops can be ensured, so that the crops can obtain the optimal water and nutrients as required.

The invention belongs to the technical field of facial beautification and skin care and particularly discloses a compound traditional Chinese medicine facial mask capable of replenishing water and removing acne and a preparation method therefor. The facial mask comprises the following ingredients in percentage by mass: a hyaluronic acid aqueous solution, hydrolyzed collagen, hydrolyzed pearls, anedible bird's-nest extract, an ophiopogon root extract, a pomegranate seed extract, trehalose, a tremella fuciformis extract, glycerin, traditional Chinese medicinal material extracts and the balanceof purified water. The facial mask has relatively good trophism, repairing property, moisture preserving property and affinity, employed raw materials are non-toxic and irritation-free, and thus, facial skin is protected; and the traditional Chinese medicinal material extracts are employed as a main raw material and are matched with hyaluronic acid, so that excess loss of moisture can be preventedto moisturize the facial skin. The traditional Chinese medicinal material extracts of the facial mask can be used for improving inflammations of the facial skin and improving the toxin expelling function of the skin so as to exert the effects of activating blood circulation to dissipate blood stasis and performing whitening and nourishing, meanwhile, acne marks can be thinned, dependency cannot be generated, the production process is simple, and thus, production is facilitated.

The invention provides face-moistening and eyesight-improving paste and a preparation method thereof. The invention relates to the field of face-moistening eyesight-improving products. The face-moistening and eyesight-improving paste comprises the following components by weight: 1 to 3 percent of butanediol; 0.5 to 1.5 percent of grape seed oil; 5 to 10 percent of biosaccharide gum-1; 3 to 6 percent of carbomer; 0.1 to 0.5 percent of sodium hyaluronate; 0.8 to 1.5 percent of panthenol; 10 to 20 percent of aloe vera leaf powder; 0.4 to 0.6 percent of methylparaben; 0.3 to 0.7 percent of bisabolol, 6 to 9 percent of ginger root extract, 0.04 to 0.1 percent of avocado butter, 5 to 10 percent of leontopodium alpinum extract, 0.06 to 0.12 percent of cetostearyl alcohol, 0.1 to 0.3 percent of bis(hydroxymethyl)imidazolidinyl urea, 0.01 to 0.1 percent of iodopropynyl butylcarbamate and the balance water. The product can soften the skin while providing moisture for the skin, enables the skin to be compact, tender and smooth, can deliver nutrition to the eye skin, and has a good effect on recovery of pseudomyopia.