68results about How to "Good quality effect" patented technology

With respect to the metal colloid of the present invention, metal colloidal particles capable of forming a metal colloid by dispersing in either or both of an aqueous dispersion medium and a nonaqueous dispersion medium in a predetermined proportion while mixing, comprise metal particles and a protective agent coordination-modified on the surface of the particles, the protective agent having a carbon skeleton containing either or both of sulfur and oxygen in the molecule, and having a structure of being coordination-modified on the surface of the metal particles using an atom or an atomic group of either or both of sulfur and oxygen as an anchor, wherein the protective agent has one, or two or more functional groups selected from the group consisting of alkoxysilyl group, silanol group and hydroxyalkyl group in a molecular structure.

The invention discloses a liquid crystal television gamma curve debugging method capable of reducing brightness loss. The liquid crystal television gamma curve debugging method in the invention comprises the steps of: A, defining the backlight coordinate and colour temperature according to the colour coordinate and the colour temperature target value of the complete machine; and B, a segmented debugging method for segmenting a gamma curve into four sections, and performing gamma curve debugging through the gamma curve in four stages. According to the liquid crystal television gamma curve debugging method capable of reducing brightness loss disclosed by the invention, due to matching of colour coordinate and colour temperature of backlight and a liquid crystal panel and target colour coordinate and colour temperature and the segmented debugging method of the gamma curve, the debugging brightness loss of a liquid crystal screen can be effectively reduced; resource waste can be reduced; the consistency in colour temperature in each gray scale in 0-255 is kept; and the energy efficiency index and the image quality of the liquid crystal screen are improved.

The invention discloses a new process for preparing chondroitin sulfate (CS), aiming at providing a new process which is simple in technology and high in CS recycling yield, enables the obtained CS finished product to be high in purity as well as convenient and fast in aftertreatment and separation, and facilitates the recycling of protein byproduct. The new process is mainly characterized in thata certain amount of an alcohol ketone polar solvent is added into an enzymatic hydrolysis system in a core proteolytic scheme, and a homogenizing agent is introduced into the enzymatic hydrolysis system. According to the technical scheme provided by the invention, an enzymatic hydrolysis reaction is high in conversion rate and conversion efficiency, and the obtained CS product has the characteristic of high purity; the subsequent treatment of the enzymatic hydrolysate obtained after the enzymatic hydrolysis reaction can be easily and conveniently realized, the operation efficiency of ultrafiltration treatment is greatly increased especially, and a better grading effect is achieved; on the one hand, a high-quality CS product can be obtained by means of a concentrated liquid system, and thehigh-quality protein by-product can also be recovered by means of a liquid permeating system; the traditional oxidation and impurity removal operations do not need to be performed in the process route, the reaction conditions of the overall process are mild, and the operation procedures are simple and easy to implement.

The invention provides a method for curing fishes through negative pressure and ozone cold sterilization, in particular the method for curing red oil fishes through negative pressure cold sterilization. The method comprises the following steps of: putting preprocessed raw material fishes into a sealed container; adding salt in an amount which is 1 to 15 percent based on the mass of the fishes into the container; regulating the vacuum degree in the container to be 0.01 to 0.065MPa; rolling and kneading for 5 to 10 minutes at the rotating speed of 10 to 20 r/m; introducing ozone to ensure that the concentration of the ozone is 2.0 to 50ppm; rolling and kneading for 5 to 60 minutes at the rotating speed of 10 to 20 r/m; regulating the vacuum degree of the container to be 0.07 to 0.095MPa; and continuously curing for 4 to 24 hours to obtain the processed fish. The method has the advantages that the method has good effect of guaranteeing the quality by adopting negative pressure and ozone cold sterilization curing technology; compared with a product cured by a normal pressure curing method, the product cured by the process has lower content of volatile basic N, histamine and trimethylamine; and the method can obviously improve the organoleptic physical property and the edible safety of the product, also has the effect of effectively killing microorganisms in the raw material fishes and can improve the curing efficiency.

The invention relates to a preparation method of a hot pot for instant salty and dried food. The preparation method comprises the following steps of: cleaning various salty and dried products; cutting the products into regular small pieces, and mixing the small pieces and seasoner and adding water; placing the mixture into a can, and heating; and braising and warming up for sterilization to obtain an instant hot pot. By the method, salty and dried food can be processed into a canned cooked food hot pot and sold in markets to meet the requirements of people in non-productive areas on the salty and dried food; the added values of the products are improved, the quality guarantee periods of the products are long, edible seasons are prolonged, and the products can be instantly eaten conveniently and fast when opened; the products are cooked by high-quality natural mineral water which is rich in various trace elements beneficial to human bodies, and have mellow mouthfeel and unique flavor; hot pot materials are canned and then cooked to avoid secondary contamination to cooked food caused by canning; the hot pot materials are canned, then braised until medium rare, and cooked until well finished, so that the secondary destruction to nutrients in the food can be avoided and the quality guarantee effect is better.

The invention discloses a processing process of fresh preserved szechuan pickle. The processing process is carried out after green vegetable roots (Var. tnmida Tsen etlee) are arranged and cleaned. The processing process is characterized by comprising the steps of slicing, salting, pressing with a heavy object for dewatering, freezing, storing, and mixing with natural spices, thus obtaining the finished product. The processing process adopts a slicing and salting method to change a traditional processing method for processing whole preserved szechuan pickle, adopts a fast squeezing and dewatering method with the heavy object to change a traditional processing method of preserved szechuan pickle including air dewatering and salt dewatering, adopts a low-temperature freezing and refrigerating method to change a traditonal processing and storage method for long-time fermentation and normal-temperature storage in a jar, and is free of food additives and preservatives. The processing process disclosed by the invention can be used for solving the problem that the air-dewatering process is likely to cause local decay of materials, reducing the use amount of salt for dewatering, correspondingly alleviating pollution control of processed wastewater, shortening the preserving time furthest, maintaining the freshness of the green vegetable roots, and highlighting the flavor characteristics of freshness, fragrance, tenderness and crispness of the Fuling preserved szechuan pickle.

The invention provides a method for processing the skin color of a figure in an image. The method comprises the following steps: when image data in a non-HSV (Hue-Saturation-Value) image format are received, converting the image data into image data represented in an HSV image format; determining a skin color region according to the values of H, S and V in the HSV image format; and modifying the Sand/or V values of image pixel points in the skin color region, so that the ratio of S to V approximates to a typical value of a skin color. Through adoption of the processing method provided by theinvention, the problem of skin color display difference due to different post-processing ways and playing platforms in a process of watching network videos through a television is solved, and the image quality effect is optimized, thereby ensuring that audience has consistent subjective feeling about the skin color.

The invention provides a video signal conversion circuit and a television. The video signal conversion circuit comprises a blocking capacitor, a selection switch circuit, a buffer and an analog-digital conversion circuit, the blocking capacitor is connected to an input end of the selection switch circuit and used for filtering direct-current components in analog video signals, the selection switch circuit is used for selectively inputting the analog video signals, an input end of the buffer is connected with an output end of the selection switch circuit while an output end of the same is connected to an input end of the analog-digital conversion circuit, the buffer is used for receiving the input analog video signals, buffering the analog video signals and outputting the analog video signals to the analog-digital conversion circuit, and the analog-digital conversion circuit converts the received analog video signals into digital video signals. By the video signal conversion circuit, color shift of a low-brightness portion can be eliminated, and picture display effect can be improved.

The invention relates to the smart TV technology. The invention is to solve the problem that the consistency of a subjective effect cannot be satisfied by use of fixed white balance parameters since the color temperature status consistency of a liquid crystal screen in the existing smart TV. The invention provides an automatic white balance debugging method at a smart TV side. The technical scheme can be generalized as follows: the automatic white balance debugging method at the smart TV side comprises the white balance parameter acquisition part and the white balance parameter usage part. The method disclosed by the invention has the advantages that the debugging efficiency is improved, the production cost is lowered, and the method is suitable for the white balance parameter debugging of the smart TV.

The invention discloses a virtual reality-based real skiing simulation system, which is characterized by comprising a limb recognition module, a human body key point recognition module, a VR high-speed transmission module and skiing machine equipment, the system has the advantages that virtual and realistic consistent experience can be brought to people in physiological perception, and other people can also feel the same; VR ice and snow movement is focused, VR skiing is taken as a core, and an integrated on-ice solution is constructed; VR training is adopted, time and space cost is reduced, safety is extremely high, and a superexcellent tool is provided for pre-competition preparation of professional athletes and rehabilitation training of injured athletes; human body key point identification and data acquisition technologies are adopted, so that integration and analysis of big data can be realized, and competition strategies can be scientifically adjusted; an iteratively upgraded VRskiing sport software and hardware integrated scheme brings brand-new experience to audiences, and a highly-immersive and highly-restored ice and snow world is created.

The invention discloses jasmine flower green bean cakes and a production method thereof. The jasmine flower green bean cakes are made from the following effective components and raw materials in parts by weight: 30-50 parts of vigna radiata, 10-20 parts of white granulated sugar, 5-8 parts of vegetable oil, 8-12 parts of trehalose, 2-5 parts of edible salt, 3-5 parts of potassium sorbate, 3-6 parts of sodium dehydroacetate, 3-7 parts of jasmine flower essential oil, 25-40 parts of fresh jasmine flower petals and 5-12 parts of purified water. The production method comprises the following steps of uniformly mixing the raw materials, and then performing compression molding through a filler molding machine so as to obtain the jasmine flower green bean cakes. Through the raw materials and the production method of the jasmine flower green bean cakes disclosed by the invention, the jasmine flower green bean cakes disclosed by the invention have unique flavor, can maintain specific flavor in a long time, and have the characteristics of being pure, loose, fragrant and soft in mouth feel; and the jasmine flower green bean cakes have full-bodied jasmine flower fragrance, so that the appetite can be greatly stimulated, when the jasmine flower green bean cakes are put into mouths, long aftertaste is generated, and the jasmine flower green bean cakes have the characteristics of being long in fresh keeping period, long in storage period and the like.

The invention discloses instant tomato paste rich in lycopene and a production method of the instant tomato paste. The instant tomato paste mainly comprises, by weight, 35-55 parts of water, 25-40 parts of concentrated tomato paste, 2-12 parts of edible sugar, 4.5-18.5 parts of meat, egg, fish and mushrooms, 2-10 parts of white vinegar, 1.5-3 parts of salt, 1-10 parts of onion oil, 0.02-0.2 part of emulsifier and 0.0012-0.005 part of antioxidant. The production method includes: pre-producing the onion oil; weighing the raw materials, and pre-dissolving; premixing and preheating the pre-dissolved raw materials, heating and cooking in a staged manner, and performing heat preservation and sterilizing for 20-35 minutes to obtain the instant tomato paste rich in lycopene, wherein the temperature of the materials is 105 DEG C during the heat preservation and sterilizing. The produced instant tomato paste rich in lycopene is convenient to eat, high in nutritional value and good in taste and flavor.

The invention provides a method for preserving high-moisture tartary buckwheat seeds through pepper essential oil. The method comprises the steps that the tartary buckwheat seeds are dried under a mild condition to obtain the tartary buckwheat seeds with the moisture content being 16%-18%; the obtained tartary buckwheat seeds are packaged into a corner bracing bag formed by processing a compositepackaging film made of polyvinylidene chloride/nylon/non-tensile polypropylene, and the corner bracing bag is filled with a slow-release fresh-keeping bag which is obtained in modes that the pepper essential oil and a beta-cyclodextrin aqueous solution are mixed, and pepper essential oil microcapsules obtained through stirring, still standing, vacuum filtration and drying to the constant weight are loaded into a filter bag; and finally, vacuum packaging is performed. According to the method, when the tartary buckwheat seeds are dried in mild and dry conditions till the moisture content is 16%-18%, the high-moisture tartary buckwheat seeds are packaged, and compared with the packaging result of a vacuumizing packaging method in the prior art, under the same storage condition, the method reserves the color and controls microbial growth effectively, and improves the quality of the high-moisture tartary buckwheat seeds.

The invention discloses jasmine flower cakes and a production method thereof. The jasmine flower cakes are prepared from the following effective components and raw materials in parts by weight: 25 to 40 parts of flour, 30 to 50 parts of mung beans, 10 to 20 parts of white granulated sugar, 5 to 8 parts of plant oil, 8 to 12 parts of trehalose, 2 to 5 parts of edible salt, 3 to 5 parts of potassium sorbate, 3 to 6 parts of sodium dehydroacetate, 3 to 7 parts of jasmine flower essence, 25 to 40 parts of fresh jasmine flower petals and 5 to 10 parts of cheese. A product is obtained by uniformly mixing the raw materials and pressing the raw materials through a sandwich forming machine. By the adoption of the raw materials and the production method, the product disclosed by the invention has unique flavor, and the unique flavor can be retained for a relatively long time; the product has the characteristics of pure taste, looseness, fragrance, appetizing and softness; by the mellow jasmine fragrance, great appetite can be stimulated; the jasmine flower cakes have good aftertaste after being chewed in mouth and are long in freshness retaining period and long in storage period.

The present invention provides an image compensation method and device, and a terminal and relates to the technical field of image processing. The method comprises the following steps: determining aninitial compensation coefficient of a partition based on a backlight luminance value of the current partition; determining a noise level of the partition; determining a compensation adjustment factorof the partition based on the noise level; determining a target compensation coefficient of the partition based on the initial compensation coefficient and the compensation adjustment factor, and making compensation for the pixel value of a pixel in the partition based on the target compensation coefficient. Through the method in the invention, the overall level of the image can be improved, and abetter image quality effect can be obtained.

The invention discloses a processing method of instant crayfish claws. The processing method comprises the following steps: (1) selecting and cleaning raw materials; (2) taking claws, wherein crayfish claws are cut off along the joints by scissors and are cleaned for later use; (3) precooking wherein the crayfish claws are poured into boiling water for precooking, bubbles are scummed, the claws are taken out for cooling, and water is drained; (4) carrying out first-time drying; (5) tasting, wherein the crayfish claws are put into a pickling bag, pickling liquid is injected, the bag is sealed, ultrasonic treatment is carried out, the bag is taken out and opened for filtering and water draining after the treatment is completed; (6) carrying out second-time drying; (7) executing cooking, wherein the crayfish claws are steamed and cooked; (8) carrying out third-time drying, executing taking out and cooling; (9) packaging and sterilization. The method can effectively improve the crayfish utilization rate, is simple in process and convenient for industrial production, and the crayfish claws processed by the method are quick to taste and delicious in mouthfeel.

The invention discloses Qi-tonifying blood-nourishing date protein powder and a processing method thereof. The date protein powder is prepared from, by weight, 10-30 parts of wall-broken date powder, 45-75 parts of protein powder, 3-10 parts of celery powder, 3-10 parts of lotus leaf powder and 5-15 parts of rhizoma dioscoreae. The Qi-tonifying blood-nourishing date protein powder has advantages that by adoption of the wall-broken date powder as a raw material, Qi tonifying and blood nourishing can be achieved; by mixing with protein powder such as soybean protein powder and red bean protein powder, better taste can be obtained while nutrients are increased; by addition of the celery powder for a preservative effect and addition of the lotus leaf for acid-base balance of a product, the shelf life of the finally formed product reaches about 8-12 months without addition of any additives, so that health and environmental friendliness are realized; in addition, since the wall-broken date powder is prepared from whole dates except for date pits, high nutritive value, cost controllability and environmental friendliness are realized.

The invention discloses an anti-aging aronia melanocarpa wine and a preparation method thereof, and relates to the technical field of wines. The wine is prepared from the following raw materials in parts by weight: 40 to 60 parts of aloe gel juice, 20 to 40 parts of radix polygoni multiflori powder, 400 to 500 parts of grapes, 100 to 200 parts of aronia melanocarpa, 30 to 40 parts of blueberries,4 to 6 parts of mulberries, 10 to 20 parts of Chinese wolfberry and 0.1 to 0.3 part of a preservative. According to the anti-aging aronia melanocarpa wine and a preparation method thereof, aloe has the health-care effects of sterilizing, diminishing inflammation, promoting the stomach, improving the immunity, detoxifying, resisting tumors, resisting radiation, preventing corrosion and insects, helping produce saliva and slake thirst, maintaining beauty and keeping young; polygonum multiflorum can tonify essence and blood, blacken beard and hair, strengthen muscles and bones and tonify liver and kidney; the synergistic effect of the two components can improve the body state of people and effectively enhance the body immune function, and the blueberries are matched to improve the sleep quality, relieve pressure, relax people, prevent cranial nerve aging and enhance brain power, so that a remarkable anti-aging effect is achieved, and the traditional Chinese medicine composition is commonin medicinal materials and low in production cost.