213results about How to "Guaranteed taste" patented technology

The invention relates to a method for changing the surface performance of a collagen casing. The method comprises the following steps: treating cow split leather treated by a peeling machine by using an ammonium sulfate solution, and then treating the cow split leather by using a buffer solution; the preparation method comprises the following steps: uniformly mixing cleaned cow split leather with ice water, dicing and grinding to obtain collagen leather pulp; mixing the mucilage and a hydrochloric acid solution, adding cellulose into the hydrochloric acid solution to obtain a crude collagen colloid, and standing until the colloid is fully swelled; and homogenizing by using a homogenizer, extruding by using an extruder, and drying to obtain the tubular collagen casing. The preparation method has the advantages that the collagen casing is prepared by a wet method, a specific amount of cellulose is added during preparation to enter a network structure originally independently formed by collagen, the network space is filled, the surface roughness of the casing is increased, and meanwhile, the cellulose is combined with collagen molecules through chemical bonds to increase the stability of the network structure, so that the collagen casing is prepared. The surface performance of the casing is changed, the surface roughness is increased, the friction force between the sausage and a package is small, and the sausage is easier to package.

The invention discloses a fruity yoghurt powder formula and a preparation method thereof, and relates to the technical field of food processing.The fruity yoghurt powder formula comprises milk, white granulated sugar, fruit juice, a yoghurt leavening agent, a stabilizer, a sweetening agent, an emulsifying agent, an acidity adjusting agent and water, the stabilizer is one of modified starch, gelatin, pectin and a yoghourt modifier. The stabilizer is added to improve the texture and stability of the yoghurt and reduce the problems of whey separation, texture roughness and the like, so that the formula of the fruity yoghurt powder is optimized, the taste can be ensured, the stability and quality of the yoghurt are enhanced, the layering or precipitation phenomenon of the yoghurt in the storage and transportation process is prevented, and the quality of the yoghurt is improved. Streptococcus thermophilus and lactobacillus bulgaricus in a mass ratio of 2: 1 are selected as yoghurt leavening agents, so that the fermentation process is stable, and the yoghurt is fine and smooth in texture.

The utility model discloses an automatic bean curd forming machine which adopts a brand-new intelligent control system to control equipment such as a filtering device, a heating device I, a control valve, an oil cylinder I, an oil cylinder II and a heating device II to cooperatively work, and ground soybean milk is filtered under the action of the filtering device; then the completely filtered soybean milk is heated and boiled in the soybean milk storage tank by a heating device I; then, the boiled soybean milk is caked in the forming box and extruded by a pressing plate under the action of an oil cylinder I, so that the soybean milk is condensed into formed bean curd in the forming box; finally, the formed bean curd is pushed out of the forming box through a push plate under the action of a second oil cylinder, the formed bean curd is moved to a conveying mechanism to be conveyed away in a manual carrying mode, mechanical bean curd forming treatment operation is achieved, traditional manual operation is replaced, the hygienic standard is improved, the labor intensity of workers is reduced, and the production efficiency is improved. The production efficiency is improved, and the product quality is ensured.

The utility model relates to the technical field of tea production, and provides a tea production impurity removal device which comprises an impurity removal box and an impurity removal cavity formed in the impurity removal box, a feeding hopper communicated with the impurity removal cavity is arranged on the upper portion of the impurity removal box, a bearing plate is arranged at the bottom of the impurity removal cavity, an impurity removal mechanism used for cleaning impurities in tea is arranged in the impurity removal box, and the bearing plate is arranged on the bearing plate. The impurity removing mechanism comprises a plurality of vibration rods rotationally installed at the bottom of the impurity removing box, synchronous chain wheel sets are installed between the vibration rods in a transmission mode, the vibration rods are fixedly sleeved with impact wheels used for making contact with the bearing plate, and a blowing assembly is arranged at the position, close to the feeding hopper, of the inner wall of the impurity removing cavity. According to the utility model, through the arrangement of the impurity removal mechanism, the removal work of impurities in tea leaves is realized, and through the auxiliary purging of the purging assembly, the separation rate of the tea leaves and the impurities such as tea stems is accelerated, the separation rate of the tea leaves is further improved, and the taste of the tea leaves during brewing is ensured.

The invention relates to an aerosol generating device which comprises a resonant cavity for microwave to enter and at least provided with a first end wall and a second end wall opposite to the first end wall; the inner conductor is connected with the second end wall, is of a hollow structure and is provided with a first port, and a heating area for heating the aerosol generating substrate is formed between the first port and the first end wall; the channel is partially formed in the first end wall, is coaxial with the heating area and is used for allowing an aerosol generating substrate to penetrate through; and the at least one temperature measuring structure is at least partially mounted in the channel. According to the aerosol generating device, at least one temperature measuring structure is mounted in the channel through which the aerosol generating substrate penetrates, so that the temperature near the heating area can be measured through the temperature measuring structure, and the temperature of the heating area can be adjusted and controlled; the phenomenon that the aerosol generating substrate is insufficiently heated or is burnt due to excessive heating is avoided, and the smoking taste of the aerosol is guaranteed.

The invention discloses a sterilization device for producing purple-red ginseng beverage, which relates to the technical field of purple-red ginseng beverage production, and includes a sterilization component, wherein a flow component and a sterilization component are arranged on the top of the sterilization component; when the invention is used, the forward and reverse motors are started to drive the screw rod to rotate, and the extrusion rod is driven to move downward, and the beverage is squeezed by the piston, and the beverage flows again into the sterilization tank along the first circulation pipe and the second circulation pipe. Then the output end of the forward and reverse motor rotates in the opposite direction, driving the piston to move upward, squeezing the beverage above the inside of the sterilization tank upward, and at the same time, suction is generated at the bottom, and the beverage is sucked back to the lower position inside the sterilization tank through the first circulation pipe and the second circulation pipe, so that the beverage circulates continuously. Compared with the friction heat generated by the stirrer, the heat generated by this circulation flow mode is more uniform, and some components in the purple-red ginseng beverage will not be destroyed due to rapid stirring.

The invention discloses a raisin sterilization device with a self-adaptive sterilization function, and relates to the technical field of sterilization, the raisin sterilization device comprises a shell, the inner wall of the shell is fixedly connected with a temperature and humidity sensor, the inner wall of the shell is provided with an anti-adhesion mechanism for preventing raisin adhesion, and the shell is internally provided with a humidity control mechanism for removing water drops on the inner wall of the shell; the anti-sticking mechanism can shake raisins in high-pressure sterilization, the raisins can be continuously changed in position in the sterilization process through shaking, the raisins are prevented from being in a fixed stacking state for a long time, heat can be more uniformly transmitted to each raisin, the uniformity and thoroughness of sterilization are improved, and the quality of the raisins is improved. The humidity control mechanism can be used for scraping and collecting water drops adhered to the inner wall of the sterilization device, so that the situation that the water drops on the inner wall of the device drop onto the raisins, the local temperature is reduced, and the sterilization uniformity and effect are influenced can be avoided, and the sterilization quality is further improved.

The invention relates to the field of tea beverages, in particular to a litsea coreana beverage and a preparation method thereof.The litsea coreana beverage is composed of litsea coreana soup, baking soda, vitamins and water, the sugar degree of the litsea coreana beverage is 0.04-0.17%, and the pH value of the litsea coreana beverage is 5.5-6.5. The problems that an existing hawk tea beverage lacks the characteristic flavor of hawk tea and contains many additives can be solved.

The utility model relates to the technical field of processing and stir-frying, in particular to a Chinese chestnut processing and stir-frying device which comprises an attachment plate, a rotary stir-frying mechanism is movably arranged on one side in the attachment plate, and the rotary stir-frying mechanism comprises a guide groove, a traction rod, a movable rotary rod and a movable bearing. The opening door is opened through the light handle, Chinese chestnuts are put into the processing barrel, the driving motor is started, the processing barrel rotates at a low speed, the Chinese chestnuts at high temperature are stir-fried through the stirring blades so that the best processing effect can be achieved, and the processed Chinese chestnuts are poured into the control box by opening the movable door. The Chinese chestnuts which are just taken out of the furnace are rapidly cooled through the spray head, redundant water on the surfaces of the treated Chinese chestnuts is drained through the draught fan, the device is provided with an integrated processing and cooling mechanism, repeated back-and-forth processing of workers is avoided, in the process, physical strength is greatly saved, and the manpower expenditure cost is reduced.

The invention belongs to the technical field of food processing, and particularly relates to a processing technology for producing canned yellow peaches, which comprises the following steps: step 1, selecting main raw materials: performing three-stage screening treatment on a large batch of fresh yellow peaches by virtue of screening and grading equipment according to the size of the yellow peaches, and reserving the yellow peaches which are screened for the best and medium conditions as canned yellow peach raw materials for later use; the processing technology has the beneficial effects that according to the processing technology for producing the canned yellow peaches, the yellow peaches are efficiently screened, so that the aesthetic property and quality of the canned yellow peaches can be preliminarily guaranteed, the selling possibility is increased, and the yellow peaches can be made into the canned yellow peaches by arranging the yellow peach juice; according to the yellow peach can, the taste of the yellow peaches can be increased and highlighted, meanwhile, the taste, attractiveness and taste of the yellow peach can can be guaranteed by adding ingredients, nata de coco and cherries, and the yellow peaches and the can transfer container are disinfected, so that the quality of processed food can be guaranteed, and the eating health of the yellow peach can is guaranteed.

The invention discloses a pectin methylesterase gene participating in low-methyl-esterification pectin generation, the pectin methylesterase gene participates in low-methyl-esterification pectin generation during loquat storage, and the nucleotide sequence of the pectin methylesterase gene is shown as SEQ ID No.1. The invention also discloses a preparation method of the pectin methylesterase gene. The method can regulate and control the synthesis of the low-methyl-esterification pectin in the loquat fruits, so that the hardness of the loquat fruits is influenced.

The invention discloses a processing method of nutritional rice, which comprises the following steps: step 1, unhulled rice is cleaned, impurities such as iron, stone and soil on the surface of the unhulled rice are cleaned and removed by using a cylindrical precleaner, a vibrating screen, a stoning machine and a magnetic separator, the purity of grains is ensured, and the unhulled rice is ensured to be clean; 2, a liquid storage vessel is used, a vibration motor is installed on the side wall of the liquid storage vessel, and a rice nutrient solution is prepared in the liquid storage vessel. The rice processing technology is optimized, nutrient loss is reduced, and a unique physical treatment technology is adopted, so that the original taste of the rice can be kept in the processing process, and the nutritional value of the rice can be greatly improved. Besides, various traditional Chinese medicine components capable of strengthening the body and tonifying the spleen are added while the rice is produced, so that people can absorb various other nutrients while eating the rice, the body is strengthened, a plurality of nutritional ingredients are added in the uncooked rice state, the rice also has fragrance, and the quality of the rice is effectively improved.

This application relates to the field of food processing technology, specifically disclosing a freeze-resistant lava-filled popping bead, its preparation method, and its application. The freeze-resistant lava-filled popping bead comprises an inner core liquid, a popping bead wall material liquid, a curing liquid, and a storage liquid. The inner core liquid comprises the following raw materials in parts by weight: 80-120 parts white sugar, 3-6 parts calcium salt, 30-60 parts edible alcohol, and 41-68 parts water. The preparation method is as follows: white sugar, calcium salt, edible alcohol, and water are mixed until dissolved to obtain the inner core liquid; alginate, glycerin, pectin, and acidic substances are mixed with water until dissolved to obtain the popping bead wall material liquid; calcium salt, chitosan, and water are mixed evenly to obtain the curing liquid; fructose syrup, edible alcohol, and water are mixed evenly to obtain the storage liquid; the inner core liquid is added dropwise to the popping bead wall material liquid for a coating reaction; excess adhesive is filtered out and washed away; the bead is then placed in the curing liquid and the storage liquid in sequence; after packaging and high-temperature sterilization, the finished product is obtained. It has the advantage of bursting and lava-filled core when eaten frozen.

The invention provides a brewing system, a control method and a coffee machine. Specifically, the brewing system comprises at least two extraction structures, the at least two extraction structures are communicated with a liquid outlet component, any one extraction structure comprises an extraction unit, an extraction cavity is formed in the extraction unit, the extraction cavity is communicated with the liquid outlet component, and the liquid outlet component is communicated with the extraction cavity. The extraction cavity is used for extracting espresso coffee in the capsule in the extraction cavity; the switching component is communicated with the extraction cavity and is used for regulating and controlling the on-off state of the water body entering the extraction cavity; the at least two extraction structures are adopted, multiple capsules can be extracted at the same time, the coffee obtaining amount is increased, the concentration of coffee drinks cannot be affected, and the taste and quality of the coffee drinks are guaranteed; and the at least two extraction structures share one liquid outlet component, so that coffee with different tastes can be mixed and blended, and different requirements of users are met.

The utility model provides a tabletting device for grain feed processing, and relates to the technical field of feed processing devices, the tabletting device comprises a shell and a processing mechanism, the processing mechanism is arranged on the inner side of the shell, the processing mechanism comprises a conveying assembly, a humidifying assembly, a discharging assembly and a crushing assembly, the conveying assembly is arranged on the inner side of the shell, and the crushing assembly is arranged on the outer side of the shell. Through the arrangement of the processing mechanism, in the use process, the conveying assembly conveys feed in a crawler belt mode, the feed is ground into pieces through a grinding roller, the feed is subjected to wetting treatment through a humidifying assembly, the feed is easier to process through the effective humidifying process, and then formation of uniform pieces is promoted; the crushing assembly adopts a crusher to crush the crushed feed, then a screen is used for screening the feed to ensure that the size of the feed is qualified, and finally, the discharge assembly effectively discharges the crushed feed meeting the specification through a discharge port, so that the processed product is ensured to be smoothly separated from the device, and the quality and the taste of the feed are ensured.

The utility model discloses preserved meat drying equipment with a collecting function, and relates to the technical field of preserved meat processing, the preserved meat drying equipment with the collecting function comprises a drying box, a collecting box is fixedly installed on the inner bottom wall of the drying box, a telescopic pipe is fixedly installed at the upper end of the collecting box, and a vibration box is fixedly installed at the upper end of the telescopic pipe; the vibrating box is communicated with the collecting box through a telescopic pipe, a collecting funnel is fixedly installed on the surface of the vibrating box, a threaded rod is rotatably connected to the interior of a threaded rod, and the surface of the threaded rod is in threaded connection with the interior of the collecting funnel; and then a small gear and a rotating shaft are driven to rotate, so that rotation of a hook is achieved, preserved meat can conveniently rotate at multiple angles in the drying box, the drying effect of the preserved meat in the drying box is improved, non-uniform drying is prevented, the drying uniformity is improved, and the taste of the preserved meat is guaranteed.

The utility model discloses edge-thickened leakage-proof aluminum tableware, which belongs to the technical field of tableware and comprises a box body, a leakage-proof mechanism is arranged in the box body, a cover body is arranged above the box body, and a sealing mechanism is arranged between the cover body and the box body. The anti-scalding assembly is arranged, the bottom end of the box body is movably placed in the heat insulation sleeve box, the heat insulation sleeve box moves along with the heat insulation sleeve box to be attached to the side wall of the external connection ring, the water injection pipe penetrates through the external connection ring through the penetrating hole, then the sealing cover is screwed to the water injection pipe, a user holds the heat insulation sleeve box to move and take the box body subsequently, and it is avoided that in the moving and taking process, the heat insulation sleeve box is damaged. Heat of food in the box body is transferred to the hands of a user, in cold weather, the sealing cover is taken down from the water injection pipe in a rotating mode, then hot water is injected into the heat insulation sleeve box through the water injection pipe, heat preservation operation can be conducted on the food in the box body through the hot water, and the cooling rate of the food in the box body is slowed down in cooperation with the heat preservation effect of heat preservation cotton. And the taste of food is ensured.

The invention discloses a baking method, a toaster is applied, the toaster comprises a toaster body, a conveying assembly, a heating assembly and a discharging assembly, and the baking method comprises the steps that S1, bread is loaded into the discharging assembly, and then the discharging assembly is installed on the toaster body, so that the bread on the lowest layer in the discharging assembly is in a to-be-pulled state; s2, the conveying assembly and the heating assembly are started, the conveying assembly takes out the bread on the lower layer of the discharging assembly in the circulating operation process, at the moment, the bread in the discharging assembly slides downwards, the bread on the lowermost layer of the discharging assembly is in a to-be-pulled state, and the taken-out bread is baked on the conveying assembly; and S3, after baking is completed, along with operation of the conveying assembly, the bread on the conveying assembly is brought to fall off, bread discharging is achieved, by arranging a discharging assembly and the conveying assembly, automatic discharging can be achieved during baking, the cheapness of the whole baking process is improved, and the baking efficiency is improved.

The utility model discloses a kind of semiconductor constant-temperature wine decanter, belong to wine decanter technical field, including wine storage shell, its inside is provided with wine storage heat preservation groove, wine storage heat preservation groove bottom is provided with temperature-guiding cold aluminium seat, the cold end of semiconductor refrigeration sheet is abutted in temperature-guiding cold aluminium seat, the hot end of semiconductor refrigeration sheet is abutted on radiating fin, radiating fin is connected in fan cover, fan cover is provided with radiating fan, wine storage shell bottom is provided with a plurality of first radiating holes, radiating fan is towards a plurality of first radiating holes, wine storage shell bottom is provided with support seat. The utility model utilizes semiconductor refrigeration sheet to combine wine storage heat preservation groove, ensure that internal temperature is constant and is not affected, this structure will wine bottle be placed in wine storage heat preservation groove, guarantee the constant temperature of wine in bottle, so that under constant-temperature environment, volatile speed of aroma molecule is relatively stable, can make grape wine continuously, stably release various aroma, improve drinking experience.

The utility model relates to food processing technical field discloses a kind of beef granule baking machines with turnover function, including heating semicircle bottom, the top of heating semicircle bottom is fixedly connected with baking wall, the top of baking wall is fixedly connected with fixed cover, the top of fixed cover is fixedly connected with torque motor, the driving end of torque motor is fixedly connected with rotary arm, rotary arm is rotatably connected with connecting rod at one end away from torque motor, the outside of heating semicircle bottom is fixedly connected with automatic switch component.The utility model in, through the accurate control of torque motor, the timed quantitative input of beef granule can be realized, this not only can avoid the uneven stirring caused by too much one-time feeding, ensure that each beef is heated fully, but also can reduce the direct contact of artificial and machine, reduce the safety risk caused by machine sudden start, make feeding rhythm and baking process more matched simultaneously, improve the smoothness of overall processing.

The invention discloses a preparation method of double-shaddock-peel dry sauce for sour and hot bailing noodles, and belongs to the technical field of food processing, the method comprises the following steps: (1) shaddock peel treatment: washing shaddock peel, removing white pulp, cutting the shaddock peel into shreds, uniformly mixing a debitterizing agent with the shaddock peel shreds, kneading, then standing, and drying after the treatment is completed to obtain shaddock peel powder; rubbing again to remove the debitterizing agent on the surface of the shredded shaddock peel, and then cleaning and draining for later use; (2) fruit treatment: peeling and denucleating apples and pears, cutting the apples and pears into small blocks, and mashing the small blocks with a blender to obtain fruit puree; (3) chili treatment: removing pedicles of chilies, washing, airing and chopping to obtain chopped chilies; (4) mixed fermentation: uniformly mixing the treated shredded shaddock peel, fruit puree and crushed chili to obtain a mixture, uniformly mixing the mixture with sugar, salt and vinegar, putting the mixture into a sealed container for fermentation, and regularly stirring in the fermentation process; and (5) sterilizing and packaging: after fermentation is completed, sterilizing the sauce, cooling the sterilized sauce to room temperature, and sealing and packaging, so that the problem that the bitterness of the shaddock peel affects the taste of the sauce is solved.

The invention discloses a ginseng lactic acid bacteria fermented beverage and a preparation method thereof, and belongs to the technical field of lactic acid bacteria, the ginseng lactic acid bacteria fermented beverage comprises the following raw materials in parts by weight: 400-600 parts of ginseng, 400-600 parts of grapes and 40-60 parts of auxiliary materials, the production place of the ginseng is set as Changbai Mountain, the production place of the grapes is set as Xinjiang, and the production place of the grapes is set as Xinjiang. The auxiliary material is a composition of chrysanthemum, hawthorn, loquat, kudzuvine root, mountain jujube, pitaya, kumquat, rhizoma polygonati, cordyceps militaris, sea-buckthorn, Chinese date, mulberry, dandelion, cassia seed, gordon euryale seed, kumquat, sugarcane, dendrobe, fructus evodiae, lucid ganoderma and cistanche. The preparation method of the ginseng lactobacillus fermented beverage comprises the following steps: step 1, crushing: crushing grapes, and then introducing the crushed grapes into a fermentation tank; according to the ginseng lactobacillus fermented beverage and the preparation method thereof, the ginseng lactobacillus fermented beverage is rich in taste and beneficial to human bodies.

The utility model provides a solar energy chestnut drying equipment. Solar energy chestnut drying equipment includes: the drying box of top fixed mounting has solar energy panel, drive gear shaft, drive gear shaft rotates the installation in drying box, synchronous gear shape area, synchronous gear shape area is equipped on drive gear shaft, and fixed mounting has support block, holds the disc, holds the disc for placing chestnut setting between synchronous gear shape area, and with support block is contacted, hot -blast pipe, hot -blast pipe fixed mounting is in drying box, is used for introducing hot blast to drying box, exhaust pipe, exhaust pipe fixed mounting is in hot -blast pipe, and extends to drying box. The utility model provides solar energy chestnut drying equipment has a plurality of air outlet, increases hot blast guiding mechanism simultaneously, improves the evenness of hot blast advantage.

The present application relates to water purification equipment technical field, specifically provide a kind of water purification equipment control method and water purification equipment.The water purification equipment of the present application includes reverse osmosis filter device, water pump, air pump and backflow pipeline, reverse osmosis filter device has raw water import, pure water port and waste water port, second, fourth and backflow pipeline are respectively provided with waste water, water inlet and backflow control valve, backflow pipeline is respectively communicated with first pipeline and fourth pipeline, first pipeline or backflow pipeline is provided with the air inlet pipeline with air pump, control method includes: when satisfying preset starting condition, open waste water, water inlet, backflow control valve and water pump;When first preset condition, close waste water and water inlet control valve;When second preset condition, open waste water control valve again, close water pump and open air pump;Through pure water backflow flush reverse osmosis filter device, through air pump to promote the water of post-filtering device to discharge waste water, can reduce the TDS value of water in reverse osmosis filter device.

The utility model relates to the technical field of kitchenware, and discloses a food material storage cabinet for a commercial kitchen, which comprises an operation table, the bottom of the operation table is fixedly connected with a refrigerated cabinet, the rear side of the top of the operation table is fixedly connected with a support frame, the center position of the support frame is fixedly connected with a long straight plate, and the long straight plate is fixedly connected with a food storage box. A storage cabinet is fixedly connected to the top of the supporting frame, three partition plates are fixedly connected to an inner cavity of the storage cabinet at equal intervals, a plurality of storage plates are fixedly connected between the two sets of partition plates at equal intervals, a moisturizing mechanism is arranged at the inner cavity of the storage cabinet, and the moisturizing mechanism comprises a water tank, a water pump, a conveying pipe and a spraying head. And a plurality of spraying heads are fixedly connected to the side, close to the storage plate, of the conveying pipe at equal intervals. By arranging the refrigerated cabinet, the storage cabinet and the moisturizing mechanism, multifunctional storage of food materials is achieved, the moisturizing mechanism is used for moisturizing the food materials in the storage cabinet, and it is avoided that the food materials go bad due to water loss.

The utility model relates to a rapid sausage mixing and emulsifying device, which comprises a barrel, a maintenance pipe, a feed port and a discharge port, the maintenance pipe and the feed port are communicated above the barrel, the discharge port is communicated below the barrel, a guide-in pipe penetrating through the barrel is movably connected inside the barrel, a connecting pipe is communicated below the guide-in pipe, a stirring pipe is communicated below the connecting pipe, and the stirring pipe is communicated with the discharge port. The lower end of the connecting pipe is connected with a core shaft, the outer side of the core shaft is connected with a mixing blade, the lower part of the cylinder body is connected with a driving mechanism for driving the core shaft to rotate, the center of the upper surface of the cylinder body is connected with a stabilizing seat, and the upper end of the ingress pipe is connected with a connector embedded into the stabilizing seat. A bearing is arranged between the connector and the stabilizing seat; the emulsifying device can be used for mixing and stirring the meat product with liquid such as seasoning and water, so that fat particles in the meat product are effectively dispersed in water to form a corresponding milky mixture, and the eating taste of sausages produced by the meat product is further improved.

This invention relates to the field of secondary water supply technology, and discloses a secondary pump station-based differentiated water supply system. The system includes an activated carbon filtration device, an ultrafiltration device, a nanofiltration device, an ultrafiltration water tank, a nanofiltration water tank, a sodium hypochlorite disinfection control device, and an ozone disinfection control device. During water usage, a flow sensor detects the total water consumption and real-time water flow over a period of time, and based on the detection results, either the sodium hypochlorite disinfection control device or the ozone disinfection control device is selected for disinfection. This invention provides a secondary pump station-based differentiated water supply system that introduces ozone or sodium hypochlorite disinfection into the water flow after activated carbon filtration and ultrafiltration. While ensuring that the disinfectant levels in the tap water meet requirements, it maximizes the taste of the drinking water and avoids the problem of microbial regrowth in domestic water pipes and drinking water pipes due to insufficient residual disinfectant after activated carbon filtration, effectively preventing secondary pollution of the water supply.

The invention discloses an instant egg tart preparation process and device. The instant egg tart preparation device comprises a fixing frame, a baking tray conveying mechanism, a high-temperature cooked egg tart turnover mechanism, a mesh belt conveyor, a bottom support conveyor, a bottom support dismounting and mounting mechanism and a normal-temperature cooked egg tart turnover mechanism. The making technology of the instant egg tart comprises the steps of preparing egg tart skin with a bottom support, preparing egg tart liquid, pouring the egg tart liquid into the egg tart skin and then conducting baking, turning over the high-temperature cooked egg tart, taking down the bottom support, cooling the high-temperature cooked egg tart into a normal-temperature cooked egg tart, installing the bottom support, turning over the normal-temperature cooked egg tart, and putting the normal-temperature cooked egg tart into a freezing device to be frozen into the frozen cooked egg tart. Automatic separation of the high-temperature cooked egg tarts and the baking tray can be achieved, consumed time is short, and efficiency is high; the egg tarts are separated from the bottom support, so that the egg tarts are rapidly cooled, water vapor bubbles are avoided, and the taste of the egg tarts is guaranteed; the egg tarts are cooled in the mode that the egg tarts are inversely buckled, under the action of gravity, the egg tarts can be prevented from collapsing and sinking after being cooled, and the attractiveness of the instant egg tarts is improved.

The mold comprises a pressing rod, a sleeve, a hole drill rod, a separation piece and a base, the pressing rod comprises a connecting pipe, connecting blocks are fixedly arranged at the top and the bottom of the connecting pipe, a first through hole with the same inner diameter as the connecting pipe is formed in the connecting block at the bottom, and a second through hole with the same inner diameter as the connecting pipe is formed in the sleeve. Connecting holes are formed in the surfaces of the two sides of the top of the connecting pipe in a penetrating mode, chamfers are arranged at the top opening and the bottom opening of the sleeve, an annular groove is formed in the center of the surface of the separation piece in a surrounding mode, a second through hole is formed in the center of the separation piece in a penetrating mode, an annular containing groove is formed in the surface of the top side of the base, and a third through hole is formed in the center of the base. The small tea cake pressed by the structure can meet the teacup use requirement that tea and water are separated through the mechanical ejector rod in the teacup, tea feeding is convenient, the taste of the tea is kept, meanwhile, the attractiveness of the tea is kept, a plurality of small tea cakes can be pressed at a time, and the production efficiency is greatly improved.

The embodiment of the invention discloses an aerosol generating substrate section, a preparation method thereof and an aerosol generating product, the aerosol generating substrate section comprises a flaky substrate, the aerosol generating substrate section is of a winding structure formed by winding the flaky substrate, and the flaky substrate comprises a substrate layer, a casting layer and a plurality of substrate strips; the substrate strips are arranged on one side of the substrate layer at intervals in the winding direction of the flaky substrate, the axial directions of the substrate strips intersect with the winding direction, and the substrate strips can be heated to generate aerosol; the curtain coating layer is formed by curtain coating slurry in a curtain coating mode, and the curtain coating layer wraps at least part of the outer side wall of the matrix strip. The airflow channels can be formed between the substrate strips, and the generated aerosol can be released through the airflow channels, so that the suction effect of the aerosol generating product is ensured, and the suction resistance of the aerosol generating product is reduced.