214results about How to "Good puffing effect" patented technology

The invention relates to oil spraying instant noodle production line and production technology thereof. The production line is sequentially provided with an alkaline water bucket, a quantitative water adding bucket, a vibrating screen, a double shaft flour-mixing machine, a curing feeder, a composite tablet machine, a continuous tablet machine, a three-layer vaporizer, a cutting folder, a spraying flavouring machine, an oil spraying noodle frying machine, a microwave drying machine, an air cooling machine and an output packaging device. The equipment is full automatic, production efficiency is high, thus being applicable to mass production; in the production equipment, oil spraying device is adopted to carry out oil spraying treatment on noodle block, the noodle block has the flavour of common instant noodles while the oil content thereof is only about 5%, thus the noodle block is a good low oil content healthy food.

The invention discloses a coffee carbon fiber plush printed blanket and a preparation method thereof. The blanket is knitted by a double-needle-bed warp knitting machine; and the plush yarn of the blanket is a yarn obtained by blended knitting of coffee carbon fibers and acrylic fibers, wherein the double-yarn specification of the yarn obtained by the blended knitting is 28-36s; the base material terylene is warped, and then the coiled head is used as the knitting yarn and weft insertion yarn of the blanket. The preparation method comprises the following steps: starching and high-temperature setting of a white grey cloth, fuzzing, lustering, shearing, flat screen printing, aging and fixation, washing, dehydrating and drying, carding, fuzzing, lustering, shearing, binding and packaging and warehousing. The coffee carbon fiber plush printed blanket disclosed by the invention has the characteristics of bright color, soft handfeel, heat accumulation, warm keeping and the like, special healthcare functions of dehumidification, anion release, antibacterium and the like, and advantages of economy and environmental protection.

The invention discloses an expanded pellet feed for the trionyx sinensis. The curing degree of the expanded pellet feed is 100 percent. The expanded pellet feed is prepared from domestic white fish meal, America white fish meal, imported eel-grade red fish meat, flour, cassava pieces, soy beans, non-transgenic soybean meal, fermented soybean meal, pregelatinization starch, milk powders, mineral premix, vitamin premix, monocalcium phosphate, calcium propionate and phosphatide oil by using a twin-screw extruding fully-curing expansion machine to firstly carry out quenching and tempering on the materials for 160 to 200 seconds under the conditions that a vapour pressure is between 0.4 and 0.5MPa, a humidity is between 19 and 23 percent, and a temperature is between 85 and 90 DEG C, and then carry out curing on obtained product under the conditions that a curing temperature is 180 DEG C, a cavity pressure is between 22 and 28atm and a curing time is between 25 and 30 seconds. Each kilogram of mineral premix comprises Mg, Na, K, Fe, Cu, Mn, Zn, Se, Co and I. The expanded pellet feed for the trionyx sinensis has the advantages of reasonable configuration of various elements required by nutrition and growth, complete curing, resistance to cause damage to all nutritional factors, low cost, higher stability in water and higher digestibility.

The invention discloses a preparation method for a puffed sandwich crispy date. A differential-pressure puffing technique is adopted, the method is simple and safe, any additive is not required to be added, the product effect is good, the appearance of the red date is better kept, the Vc, polysaccharide and dietary fiber of the red date and rich protein and unsaturated fatty acid of almond are combined to enable the snack food to have more comprehensive nutrients, most importantly, the problems of high oil and fat content, oily taste, serious destroy of nutritional ingredients and short expiration date in the deep-frying and puffing are avoided, and as a result, the snack food is green, safe and nutritious.

The invention discloses a biological humic acid water soluble fertilizer. The biological humic acid water soluble fertilizer is composed of, by weight, 7 to 10 parts of potassium nitrate, 8 to 12 parts of ammonium nitrate, 8 to 11 parts of monoammonium phosphate, 12 to 16 parts of urea, 18 to 23 parts of humic acid, 0.04 to 0.08 part of amino acid chelated trace element, 11 to 15 parts of a composite microbial agent, 20 to 25 parts of organic matter, 6 to 9 parts of sodium sulfafe decahydrate, 3 to 5 parts of boric acid, 5 to 8 parts of magnesium sulfate monohydrate, 0.5 to 0.9 part of a biogenic stimulant, and 2 to 4 parts of an anti-caking agent. The biological humic acid water soluble fertilizer is comprehensive in nutrient composition, and reasonable in formula; mutual cooperation of the elements in the biological humic acid water soluble fertilizer is achieved; fertilizer utilization rate is increased; and the biological humic acid water soluble fertilizer is capable of improvingcrop disease resistance and stress resistance, and increasing crop yield and product quality.

The invention discloses a sour milk ice cream. After being added with white granulated sugar, pure milk is carried out lactobacillus zymotechnics, and added with ice cream powder and sour milk base powder, then frozen, finally, the ice cream is produced; wherein, the percentage of the weight of each ingredient in the gross weight of the raw materials is as follows: the pure milk 62-72%, the white granulated sugar 2-6%, the lactobacillus 0.06-0.12%, ice cream powder 24-33%, and the sour milk base powder 0.5-1.2%. The sour milk ice cream not only keeps the taste and the flavor of the sour milk, but also keeps the original nutrition of milk due to the direct freezing preparation by carrying out lactobacillus zymotechnics on the pure milk and the white granulated sugar, what is more, protein, milk sugar and the like in the milk that are not easy to be absorbed by human body are decomposed into lactic acid and amino acid that are easy to be absorbed, and the absorptivities of calcium, phosphorus and iron are higher.

The invention relates to a preparation method for expansion jujube crisp slices. Non-fried expansion fruit and vegetable is a novel fruit and vegetable dried product subsequent to a traditional fruit and vegetable dried product, a vacuum frozen and dried product and a vacuum low-temperature fried fruit and vegetable crisp slice. The expansion fruit and vegetable crisp slice has the advantages of low fat, low calorie, high fiber, rich vitamins and minerals, and the like, and the prior flavor of the fruit and vegetable is concentrated. At present, a method for directly expanding fresh jujubes is not reported at home and aboard. The invention adopts the technological process of producing the expansion jujube crisp slice taking the fresh jujube as the raw material: the fresh jujubes-washing-enucleation-section-expansion-cooling-sorting-packaging-expansion jujube crisp slices. The invention has the advantages as followings: firstly, the materials are not needed to carry out sugar permeability treatment or pre-drying treatment, so that the processing procedure is simplified; secondly, pressure-difference expansion is adopted, and the defects of high oil content and short shelf life of the prior production of jujube expansion by vacuum frying are overcome; and thirdly, pressure difference is increased, thereby the expansion effect of the jujube crisp slices is favorable.

The invention provides an expanding high heat dissipation material and a preparing method thereof, and belongs to the technical field of heat dissipation. The heat dissipation material consists of gels and a high heat conduction membrane distributed in the gels, wherein the gels are liquogels, aerogels and carbon aerogels, the high heat conduction membrane is a graphite membrane or a graphene membrane with a width ranging from 0.001-10 millimeters and a length ranging from 0.1-300 millimeters, the high heat conduction membrane is, by mass, 0.1% to 0.3% of the total heat dissipation material. According to the expanding high heat dissipation material and the preparing method thereof, the expanding high heat dissipation material is obtained by applying the high heat conduction materials to gel products, therefore a novel and light high heat dissipation material is achieved.

The industrial process of producing parched rice includes the steps of: soaking, washing, dripdrying and steaming of Indica rice or glutinous rice; freezing of the steamed rice at temperature of minus 5 deg.c and humidity lower than 30 % inside a refrigerator; low temperature drying at 0-5 deg.c temperature and 10 % below humidity inside a drying equipment; and parching. The parched rice is crisp. The process is independent of weather condition and suitable for production all the year around. The parched rice has long guarantee period and may be packed together with seasoning packet inside degradable package to form instant food.

The invention relates to a process for producing fruit and vegetable crisps by combination of vacuum low-temperature frying and vacuum microwave drying. The method mainly comprises the following steps of performing selecting, finishing, cleaning, blanching for enzyme deactivation or pretreatment such as precooking, cooling, steeping and quick-freezing on fruit and vegetable raw materials, and concretely comprises the steps: firstly processing the raw materials into a semi-product with a water content of 50%-35% and an oil content of 3%-10% through a vacuum low-temperature frying process, and then drying and dewatering the semi-product through a vacuum microwave drying process, wherein the water content of a finished product is controlled to be below 5%, the oil content is controlled to be below 10%, and the expansion ratio is 1.5-2.0. According to the process, the nutrients and shape of the product are ensured to the greatest extent, the dehydration time can be obviously shortened, the energy consumption is lowered, the cost is reduced, and meanwhile, the oil content of the product can be effectively controlled, so that the process is particularly suitable for application to processing of the fruit and vegetable crisps.

The invention discloses a method for preparing marsh gas by using lignocellulose, which comprises the following steps: first pre-treating a lignocellulose raw material by an extrusion bulking method, then uniformly mixing the pre-treated lignocellulose raw material and nutrient substances for producing marsh gas bacteria by anaerobic fermentation, and feeding the mixture into an anaerobic fermentation bioreactor to perform anaerobic fermentation to produce the marsh gas. The pre-treating method for the lignocellulose raw material is characterized in that the operation is simple, the method can continuously treat the materials in batch, the biodegradability and the fermentation speed of the treated raw materials are improved, the conversion rate of biomass is greatly improved, and the fermentation residues can be used as agricultural efficient organic fertilizers.

The present invention discloses a preparation method of pleurotus ostreatus-yam compound crisp chips with the addition of black onions, and the method comprises the following steps that selected pleurotus ostreatus is subjected to washing, blanching, cooling, draining and other pretreatments for later usage; selected purple yams are subjected to washing, peeling, color protecting, blanching, cooling, draining and other pretreatments for later usage; black onion powder is prepared for later usage; then the pleurotus ostreatus, the purple yams and the black onion powder are mixed for beating into pulp, glutinous rice flour is added for molding, and then vacuum drying, water balancing, microwave puffing and packaging are carried out. Microwave puffing technology is adopted, the pleurotus ostreatus is used as the main raw material, and the purple yam and the black onion powder with health-care effects are added so that the method is capable of maximizing the preservation of original nutritional ingredients of food, enabling the processing time to be short and the puffing effect to be good, improving the product taste and saving the cost; the prepared compound crisp chips are crisp in texture, are non-fried, natural, green, healthy and are long in storage period; the original color and flavor of the compound crisp chips are furthest maintained; and the compound crisp chips can make consumes get a variety of function complementary nutritional ingredients.

The invention relates to a shiitake mushroom powder extruding, bulking puffing and processing method and processing equipment, and belongs to the technical field of food processing. The method comprises the following steps of performing drying and crushing, performing mixing and stirring, performing steam conditioning, performing extruding and puffing, and performing potary outputting. According to the method disclosed by the invention, the situation that water absorption is sufficiently performed by materials at high temperature is guaranteed by the steam preheating; and ideal material shapesare also provided for the subsequent extrusion and puffing; after the steam conditioning , heating and pressure boosting are reasonably controlled by the extrusion and puffing , so that the situations that the conditioned materials achieve the state of "supersaturation" of moisture content and pressure can be released instantly are guaranteed, subsequent working procedures of deep-frying and thelike are not needed, and under the premise that nutrient components are not damaged, the ideal puffing effect can be achieved, and crisp and exquisite mouth feels are further guaranteed; and besides,continuous mechanization for realizing the method disclosed by the invention is realized by the equipment disclosed by the invention, so that the method and equipment can be practically applied to industrial production and processing.

The invention relates to a full-automatic continuous type vacuum frying oil removing machine which is capable of maintaining high-vacuum-degree stability under the situation of continuous feeding and discharging. The machine is provided with an upper frying bin body, a lower frying bin body, a wedge disc type feeding and discharging sealing device, a centrifugal oil removing machine device, a vacuum system, an oil filtering device, a cleaning system and an upper frying bin pressurizing device. The wedge disc type feeding and discharging sealing device serves as a feeding and discharging sealing device, or the feeding and discharging sealing device is formed by combining two vacuum valves. The simple high-speed centrifugal oil removing machine device is adopted. The machine is simple in structure, low in manufacturing cost, convenient to press and maintain, high in applicability, suitable for continuous vacuum frying processing of fruits, vegetables, dried fruits, cooked wheaten food, aquatic products, livestock and poultry meat and other food, applicable to frying processing equipment in large, medium and small food processing enterprises and large collective canteens, also applicable to continuous vacuum impregnation, and capable of being wholly and automatically controlled.

A method for manufacturing insoles by jute fibers comprises treating jute fibers with the complex enzyme de-gelatinizing, wherein, the complex enzyme de-gelatinizing treatment uses complex enzyme aqueous solution which is formulated by pectase and laccase to provide the de-gelatinizing treatment to jutes, adjusting the pH value of the complex enzyme aqueous solution to be more than or equal to 4.0 but less than 5.0 when the complex enzyme de-gelatinizing treatment is carried out, elevating the temperature to 35 DEG C to 65 DEG C for 20-120 minutes, and then adjusting the pH value of the solution to be 7.5 to 9.5, keeping the temperature under 40 DEG C to 70 DEG C for 20-120 minutes, enzyme-devitalizating the jutes which are treated by the complex enzyme, mixing the de-gelatinized jute fibers with the chemical fibers, carding, net-spreading, and needling the mixed fibers, hot-pressing the needled mixed fibers and molding. The insole manufactured by the method of the invention is very comfortable when in use, and is not urticant in feeling when in use, good in bacteria repellency, not easily wormy, and strong in air permeability, hygroscopicity, and moisture character.

The present invention relates to a method for degumming jute by utilizing composite enzyme. The described composite enzyme includes pectase and laccase, and said method includes the following steps: utilizing pectase and laccase to make them into composite enzyme aqueous solution, and impregnating jute with said composite enzyme aqueous solution, the weight ratio of the described composite enzyme aqueous solution and jute is 15:1, and the weight ratio of described composite enzyme and jute is greater than or equal to 0.5:100 and less than 1:100: regulating pH value of said composite enzyme aqueous solution to 5.0-5.5, heating to 55deg.C-60deg.C, retaining for 25-50min, then regulating pH value of said solution to 7.5-8.0, and retaining for 25-50min at 60deg.C-70deg.C, finally, making the jute after which is treated by composite enzyme undergo the process of enzyme deactivation treatment.

The invention relates to an expansion method for shaping jujubes. In the prior art, before a fruit and vegetable expansion product is expanded, complex treatment is needed to be carried out on processed materials, such as pre-drying of materials (water content of raw materials is lowered to a certain degree), sugar permeability treatment, moisture equilibrium treatment, pre-expansion treatment, and the like. A method of directly expanding fresh jujubes is not reported at home and aboard. The invention adopts the technological process of producing shaping expansion jujubes taking the fresh jujubes as the raw material as follows the fresh jujubes-washing-enucleation-expansion-cooling-sorting-packaging-crisp slice of expansion jujube. The method is characterized in that firstly, the jujube expansion raw materials are only washed and enucleated without any other treatment, and processing procedures are simplified; secondly, pressure-difference expansion is adopted, and the defects of high oil content and short shelf life of the prior production of jujube expansion by vacuum frying are overcome; and thirdly, external pressure is adopted, thereby the pressure difference is increased, and the expansion effect of the shaping jujubes is favorable.