312results about How to "Guaranteed color" patented technology

The invention relates to aqueous acrylic acid series wooden ware sealing paint and a method for preparing special emulsion thereof. Nano emulsion with small particle diameter and narrow distribution is prepared by using an acrylic acid monomer containing multiple polar groups as a raw material. Multiple aids are added into the emulsion serving as a basic film-forming substance to form the novel aqueous wooden ware sealing paint. The polar functional groups on polymer molecule chains have good wetting property on wood, emulsion particles are easy to permeate into wood fiber conduits and quickly form films in conduit holes, and the paint can effectively prevent the moisture in the aqueous wooden ware paint from permeating into the wood and solves the problem of surface gully caused by the water-swelling wood; and meanwhile, the paint also can effectively seal the substances which are extremely easy to permeate to the outside such as turpentine, tannin and the like acknowledged in the wooden ware industry, and solves common problems for wide application of the aqueous wooden ware paint. The aqueous sealing paint also can be used for a solvent type paint coating system, and effectively prevents a large amount of solvent in the solvent type paint from penetrating into the wood during coating.

The invention provides a preparation method of freeze-dried fruit, vegetable, nut and cereal yoghourt nutritive cubes. The preparation method comprises the following steps of cleaning fruits and vegetables, performing pulping, mixing and blending pulp with yoghourt, performing homogenizing, adding cereals, nuts and fruit granules, performing stirring, performing membrane filling, performing quick-freezing, performing demolding, performing vacuum freeze drying, and performing packaging so as to obtain the freeze-dried fruit, vegetable, nut and cereal yoghourt nutritive cubes. The freeze-dried fruit, vegetable, nut and cereal yoghourt nutritive cubes are produced by a vacuum freeze drying technique, so that original thermal sensitivity components and antioxidation components of products canbe sufficiently guaranteed, the color and the fragrance of fruits and vegetables and the activity of probiotics can also be guaranteed, and transportation and long term storage are facilitated; and besides, the cereals, the nuts and the fruits cooperate, so that the nutrition is more balanced.

The invention discloses a weather-resistant high impact polystyrene material, which is characterized by comprising high impact polystyrene resin, an anti-ultraviolet agent, a toughener, an antioxidant, and a processing aid, and comprising the following components in part by mass: 80 to 100 parts of high impact polystyrene resin, 0 to 20 parts of general purpose polystyrene, 0.1 to 10 parts of light stabilizer, 1 to 15 parts of toughener, 0.1 to 1 part of antioxidant and 0.1 to 2 parts of processing aid. The weather-resistant high impact polystyrene material has high weather resistance and stable performance.

The prevent invention provides a kind of frozen fruit product, including frozen peach and apricot, etc. and is characterized by that the fresh fruit is undergone the process of freezing treatment to obtain semi-product, then undergone the processes of freeze-drying and dewatering to obtain the products of dried fruit, fragile sliced fruit, moulded preserved fruit and other fruit and vegetable products, and above-mentioned semi-product also can be undergone the processes of pulverizing at low temp., grinding to make paste and quickly-freezing so as to obtain the solid fruit juice or solid sauce.

This invention relates a method for high-speed grasp shoot of intelligent traffic and its dedicated system device, which comprises following steps: Judging whether it need grasp shoot, controlling CCD high speed cam, fixing the shot picture of automobiles by scanning the background characteristic pattern of the road and computing passing automobile speed by computers; then inputting the picture into picture collecting card, into RAM for digital picture processing; logging in time, place, speed which is stored in hard disk through picture compression; real-time conveying the video picture to remote monitoring center. The light axis of said cam is exposed to the automobile proceeding direction, connected to the special engineering machine set near by and controlled by the machine.

The invention relates to a shoulder Sichuan pepper picker based on the jet principle, which comprises a gasoline engine, a fan, a collection box, a flat joint, thin hoses, a reversing joint, a nozzle and the like. The gasoline engine is connected with the fan through a coupling, the gasoline engine and the fan are disposed on the upper surface of the collection box, high-speed air from an outlet of the fan is led into the reversing joint through four thin hoses and blown into a rigid conveying tube, the nozzle is vacuumed, and accordingly, Sichuan pepper is sucked into the collection box. The shoulder Sichuan pepper picker has the advantages that firstly, the fan and the collection box are mounted independently, no mechanical sealing device is needed, and accordingly equipment cost is lowered; secondly, picking efficiency is high, labor intensity is greatly reduced, and efficiency is increased by about 25 times as compared with that of manual picking; and thirdly, the conveying hoses connected inside can be rotated at any angle, and accordingly fruits of Sichuan pepper at different positions can be collected conveniently.

The invention discloses a vacuum freeze drying processing method of shrimp meat. The vacuum freeze drying processing method comprises the following steps: 1, blanching shrimp meat with hot water, and immediately cooling the blanched shrimp meat with cold water; 2, soaking the blanched and cooled shrimp meat in a seasoning solution for seasoning, and then performing second direct mixing for seasoning after draining; 3, putting the seasoned and drained shrimp meat on a dish, and pre-freezing in a quick-freezing refrigerator; and 4, reducing the temperature in a condensation cylinder to -25 DEG C, starting vacuumizing to perform vacuum freeze drying, keeping negative pressure for 6h-8h after the temperature in a drying bin rises to 30-35 DEG C and the vacuum degree reaches 4Pa below, slowly pressurizing to normal pressure, and then taking the shrimp meat out. The shrimp meat is subjected to vacuum freeze drying, the shapes and tissue structures of the shrimp meat can be kept, the quality and the mouth feel of the cooked shrimp meat are basically kept after the shrimp meat is soaked in hot water to be rehydrated, and thus the shrimp meat is especially suitable for being added into a convenient food as an important auxiliary material or an ingredient.

The invention discloses a processing process of high-elasticity high-brittleness beef balls. The processing process mainly comprises the following steps: soaking beef, performing ultrasonic pickling, performing gradient freezing and packaging. The processing process has the beneficial effects that the fresh beef is pretreated by combining soaking, ultrasonic treatment, pickling and gradient freezing technologies and a packaging method, so the requirements of people on beef taste, appearance, flavor, nutritional components, shelf life and the like are met.

The invention discloses a method for extracting oil from chlorella and belongs to the technical field of biochemical engineering of microalgae. The method comprises steps of cell discruption and extraction, preparation of algae oil and recovery of chlorella cells. According to the method, no flocculant is required to be added, no concentration is required, algae preparation powder is not required to be centrifuged or dried, and the method has the advantages that the method has a short technical process of extracting the algae oil, is simple in operation process, short in extraction time, low in energy consumption and cost and high in algae oil yield, and is suitable for directly extracting the oil from fermentation liquid.

The invention discloses a processing method capable of preventing abalone soup cans from blackening. The method comprises the following steps: timely performing anti-blackening color protection process treatment for three times during fishing of abalone, workshop pretreatment and pre-boiling and soup-loading process, and then performing sterilization and storage. Through the three times of timely continuous anti-oxidation and anti-blackening color protection treatment with seamless oxygen contact, the original color, luster and quality of products can be effectively kept.

The invention discloses an edible brine and a preparation method thereof, which relates to a brine and a preparation method thereof. The edible brine is natural edible brine which is prepared by compounding a composition A and a composition B according to the weight proportion of 1:1.5-2.5, wherein the composition A is prepared by mixing and boiling chives oil and soycheese according to the weight proportion of 3-5:1, and the chives oil is prepared by mixing and boiling vegetable oil, chopped scallion pieces containing root and parsley; the composition B is spice sauce solution; the preparation method comprises the following steps: firstly the composition A is prepared, then the composition B is prepared, finally the composition A and the composition B are mixed according to the proportion, and the steps thereof are as follows: preparation of the composition A, preparation of the composition B, mixing and packaging. The edible brine can be stored and transported conveniently, and is clean, healthy and aromatic in flavor; the edible brine is an excellent seasoning being pure natural, nutritional and healthy, which not only is suitable for being used as a spice of rice stick, but also can be applicable to various soup blends, hot pot and the like, therefore, the edible brine has the advantages of large demands, low cost and very broad market prospect.

The invention discloses rhodomyrtus tomentosa liqueur and a preparation method thereof. According to the invention, vegetable fat is extracted through enzymes, oil and non-oil ingredients are separated by using an affinity difference of non-oil ingredients to oil and water and different specific gravity of oil and water, and the taste, color and luster and guarantee period of the final product are ensured.

The invention relates to a production technology of sweet potato vermicelli, which comprises the processes of starchy sauce preparation, dough preparation, vermicelli preparation, cooling and drying, wherein the processes of starchy sauce preparation and dough preparation comprise the following steps: 1) starchy sauce preparation: pouring a fixed quantity of starch into a starchy sauce jar, adding 35-45 DEG C warm water of which the weight is 1.5-2 times the weight of the starch, and stirring uniformly; and adding 94-97 DEG C hot water of which the weigh is 4.5-5.5 times the weight of the starch in weight, stirring uniformly into a paste, and cooling to 68-70 DEG C; and 2) dough preparation: based on 100kg of starch with over 99% of fineness, adding 20-24kg of prepared starchy sauce paste and 52-55kg of 35-45 DEG C warm water, and stirring for 10-12 minutes while ensuring that the temperature in dough preparation is 40-45 DEG C; and pouring the prepared dough into a vacuum machine, and performing vacuumizing treatment through a vacuumizing machine to finish the dough preparation process. In the production technology of sweet potato vermicelli provided by the invention, no additive is added in the starchy sauce preparation process, the color and internal quality of the vermicelli are guaranteed, and the mouthfeel and toughness of the vermicelli are increased by the vacuumizing treatment.

The invention discloses a ganoderma lucidum polysaccharide extracting method. The method comprises the following steps: (1), ganoderma lucidum ethanol is extracted, and filter residues are taken for standby application; (2), the filter residues are extracted with water, and a filtrate is collected for standby application; (3), the filtrate is concentrated into extract which is then precipitated with ethanol, and a precipitate is obtained through centrifugation; (4), the precipitate is sequentially washed with absolute ethyl alcohol and acetone respectively, the washed precipitate is dissolved with distilled water and passes through a hollow fiber membrane with the molecular weight cut-off being 50,000, a concentrated solution is collected and passes through a hollow fiber membrane with the molecular weight cut-off being 80,000, a permeate liquid is collected, centrifuged and filtered, and a filtrate is collected for standby application; (5), activated carbon is added to the filtrate for decoloration, the mixture is filtered, a filtrate is taken and subjected to spray drying, and ganoderma lucidum polysaccharide is obtained. The ganoderma lucidum polysaccharide has high purity, pure white color and high anti-tumor activity.

The invention discloses a fruit and vegetable fermented beverage and a preparation method thereof, wherein the fruit and vegetable fermented beverage is prepared from, by weight, 85-95 parts of fruit and vegetable fermentation liquid; 0.1-0.5 part of honey; 8-12 parts of white granulated sugar, 0.1-0.3 part of citric acid, 0.15-0.5 part of flavor; 1-2 parts of stabilizer and 30-100 parts of water. The fruit and vegetable fermentation liquid is prepared from, by mass, banana: dragon fruit: mango: papaya: mulberry: carrot: bergamot=9-18: 6-9: 22-39: 38-58: 8-15: 10-18: 18-25. The fruit and vegetable fermented beverage has low browning degree and rich nutrient.

The invention belongs to the field of oral materials, in particular relates to a sintering process for rapidly preparing a zirconia ceramic block with uniform strength and color transition, and in particular relates to a high-toughness zirconia ceramic block, and the powder formula of the zirconia ceramic block comprises 1.5 to 12% of yttrium oxide, 0 to 2.5% of silicon carbide nano whiskers, 0 to1.5% of a coloring matter and the balance of zirconium oxide according to the mass fraction. Based on the ceramic block, the multilayer zirconia ceramic block with uniform transition of comprehensivemechanical properties, color and permeability is provided. At the same time, a process capable of completing the sintering of the zirconia ceramic block with high efficiency and high quality is provided. By using the process, the zirconia ceramic block with excellent comprehensive mechanical properties and uniform color and permeability transition can be obtained in as short a time as possible.

The invention relates to an infrared radiation static dryer. The infrared radiation static dryer comprises a rack and a driving device, wherein the rack is provided with a plurality of layers of staggered convey net belts, the separated convey net belts drive in opposite directions, the driving device drives the convey net belts to transmit, the inlet of the dryer is opposite to the front end of the first layer of convey net belt and is connected with a feed convey net belt, the feed convey net belt is provided with an even leaf mechanism, infrared radiation heating devices are arranged above the work surfaces of the convey net belts and are installed on a fixed plate, and the heating devices are uniformly arranged in the transverse and longitudinal directions of the convey net belts. The infrared radiation static dryer adopts infrared radiation static drying and adopts a plurality of layers of staggered convey net belts, the infrared radiation heating devices are arranged above the work surfaces of the convey net belts, so that tea leaves are dried at consistent temperature, are guaranteed to be dehydrated and have color and luster, and are not easy to break, and part of the fragrance is not brought away.

The invention relate to a shoulder Sichuan pepper picker. The technical scheme includes that the shoulder Sichuan pepper picker comprises a power unit, a negative pressure fan, an absorption tower tank, an absorption pipe and an absorber. The power unit is connected with the negative pressure fan through a belt, the power unit and the negative pressure fan are disposed on the upper surface of an absorption tower and corresponding to an air outlet, the absorption pipe is connected to one side of the absorption tower tank, and two ends of the absorption pipe are hermetically connected, wherein one end is connected with the absorption tower tank and the other end is connected with the absorber. The shoulder Sichuan pepper picker is high in picking efficiency, and the absorber of the negative pressure fan is used to substitute manual picking, so that labor intensity is reduced greatly. Compared with manual picking, the shoulder Sichuan pepper picker has efficiency increased by about 25 times. The telescopic absorption pipe composed of two sections can be extended and contracted by 1.2-2m to facilitate absorption of peppers at different heights. Air flow is controllable, air inflow from a lateral air inlet can be adjusted through an air flow control valve so as to change air inlet from the absorber, and accordingly, harm of a tree due to overlarge absorption force of the fan is mitigated.

The invention provides a control device of a food processor and a soybean milk maker. The control device of the food processor comprises a processor, an execution circuit and control keys, wherein the execution circuit is electrically connected with the processor and controls various operating components of the food processor, the control keys are electrically connected with the processor, the processor receives signals of the control keys to control operating of the execution circuit, the control keys comprise a midway feeding key electrically connected with the processor, and the processor receives signals of the midway feeding key to control the execution circuit to suspend operation of the various components. By the control device, the problem that a processor of the prior art cannot suspend when processing food materials is solved effectively.

The invention provides a sulfur-free konjac gum preparing method. According to a technical scheme, ethanol solutions of different concentration are respectively added three times to carry out full immersion, dissolution and high pressure swirl washing on konjac powder; ethanol is recycled; a high pressure swirl washing unit is used to complete separate sulfur dioxide; edible sodium hydroxide is used to produce an alkaline environment; an acidic sulfur dioxide component in konjac glucomannan is adsorbed; and a vacuum microwave dryer is used to carry out rapid drying. The viscosity, the transparency and the color of a product are ensured.

The invention belongs to the anti false technical area including following procedures. The precoat film is made by pre coating the anticorrosive hot-melt adhesive on the anticorrosion plastic film. The plastic film exposed by the heavy ion becomes the irradiation film. The composite film is prepared by heating the precoat film and the irradiation film together. Then, the chemical etching makes the aperture of the heavy ion micropore in 3-5 mu m. After etching, with the precoat film being removed from the irradiation film covered, through the rinsing and baking processes, the anti-false film of the heavy oil is obtained. It is milk-white in the pattern area of the anti-false film and it keeps the original transparency in non-pattern area. The invention possesses the features of double-faced protection, the clear pattern, low cost and easy of preparing the precoat film in large scale.

The invention discloses a processing technology of beef granules. According to the processing technology disclosed by the invention, through combination of soaking, ultrasonic treatment and pickling, fresh beef is pretreated, then through the method of injection, superfine comminution, mixing and the like, zinc and docosahexaenoic acid are uniformly added to beef seasonings, through the usage amount of the beef seasoning, the total intake amount of the zinc and the docosahexaenoic acid by human bodies is accurately calculated and controlled, finally, through combining the technologies of a gradient freezing technique, a packing method and the like, the purpose of reasonably complementing the zinc and the docosahexaenoic acid is realized finally, and besides, the requirements of people for various respects of mouth feel, appearance, flavor, nutrient components, quality guarantee period and the like of the beef granules are met.

The invention relates to the technical field of seafood preservation, in particular to a manufacturing method of dried oyster. The method comprises the steps of: treating dried oysters by brine with a certain proportion; stringing the dried oysters; and insolating the dried oysters by using sunshine to enable the dried oysters to absorb the sunshine. The invention has the advantages of simple required equipment, easy realization and low cost. The manufactured dried oysters have especially bright and lustrous appearance, fresh and sweet smell, and can be preserved for a long time. The nutrient components of fresh oysters can be better remained without adding any chemical freshment preservation materials. The dried oysters are real green food integrating color, smell and taste.