137results about How to "Guaranteed texture" patented technology

The invention discloses a method for processing high-quality emulsion sausage rich in diary fiber, and belongs to the technical field of meat product processing. Aiming at the problems that the texture is hardened, the storage period is shortened and the like caused by adding diary fiber into the conventional emulsion sausage in the product storage process, the invention provides a method for preparing the high-quality emulsion sausage rich in the diary fiber by pre-emulsification technology. The processing process comprises the following steps of: mincing and mixing raw material meat; mixing the minced and mixed meat, pre-emulsified diary fiber and various seasoners in a ratio; salting; filling; baking; cooking; drying; cooling; and packaging, wherein the diary fiber is rice bran diary fiber or soybean diary fiber; and the pre-emulsification treatment comprises the following steps of: fully moistening stabilized diary fiber powder and a proper amount of water; adding plant oil rich in unsaturated fatty acid, of which the volume is 1 to 5 times that the mixture; and performing the pre-emulsification treatment by utilizing void effect of ultrasonic waves. The emulsion sausage prepared from the pre-emulsified diary fiber has the advantages of low fat content, rich nutrient, good edible quality and safety and health.

The invention is suitable for the technical field of audio-video playing, and discloses a method and a system for parallel trans-coding of video slicing. The method comprises the following steps of: disassembling an original video file into a plurality of first video segments; simultaneously trans-coding the first video segments after disassembling into second video segments; and assembling a plurality of the second video segments after trans-coding into a video file with a new format. In the method, by disassembling the original video file into the plurality of the first video segments, simultaneously trans-coding the first video segments after disassembling into the second video segments, and assembling the plurality of the second video segments after trans-coding into the video file with the new format, not only the trans-coding time is saved and the trans-coding efficiency is improved, but also the texture of a picture is well ensured, and the method and the system are favorable for popularizing an audio-video playing device.

The invention provides a gas conditioning method for chicken wings, which comprises the following steps of: salting and marinating the chicken wings serving as raw materials sequentially to obtain cooked chicken wings; packaging the cooked chicken wings by using a polyester-biaxially-oriented polyamide-aluminum-chlorinated polypropylene (PET-BOPA-AL-CPP) composite membrane, filling nitrogen and sealing; and sterilizing the chicken wings in a multi-stage warming and quick cooling mode to obtain soft package instant products of the chicken wings. In the method, a process is simple and convenient, the operation is feasible, and a preservative is not used; each gram of raw materials contains about 10<6> to 10<7> bacteria, and after the raw materials are sterilized, the number of the bacteria can be reduced to be between 10<1> and 10<3>; the processed chicken wings have complete wing shapes, long quality guarantee period and high safety, are convenient to eat, and can be stored at normal temperature for two years; by the method, the texture of the food is kept, and the mouthfeel, taste and nutrition of the food can be well kept; and nitrogen-filled packages can well protect the shapes of the chicken wings in bags, so that the chicken wings are prevented from being crushed in the process of transportation.

The invention discloses a meat mincing machine capable of automatically overturning meat. When a conventional meat grinder is used for grinding the meat, the skin texture of the meat can be destroyed, and a conventional meat mincing machine imitates manual meat mincing, so that the fiber of the meat can be reserved, and the texture of the meat is improved. The conventional meat mincing machine is difficult to realize fully-automatic overturning of the meat. The meat mincing machine disclosed by the invention comprises a knife rest mechanism, a meat overturning mechanism and a cutting board mechanism, wherein the knife rest mechanism comprises a meat mincing base, a bearing seat, a first motor, a coupling, a bearing, a crankshaft, a connecting rod, rockers and blades; the cutting board mechanism comprises a cutting board frame, a cutting board base, a cutting board and a second motor; and the meat overturning mechanism comprises a motor seat, a first rotating arm, a connecting column, a vertical blocking board, an oblique blocking board, an electromagnet mounting frame, a first connecting block, a second rotating arm, a motor housing, a second connecting block, a fixing frame, a third motor, a fourth motor, a cylindrical pin and a supporting column. The meat mincing machine disclosed by the invention imitates the movements during manually mincing meat, so that the texture of the minced meat is guaranteed; and the meat mincing machine can overturn the meat in the process of meat mincing, so that the meat is more uniformly minced.

The invention discloses a method for processing semi-dried fresh salted fish, which comprises the steps of selecting fish, removing viscera and gills, washing and pickling, air-drying, and refrigerating in a freezer. Compared with the salted fish products produced by the traditional method, the semi-dried fresh salted fish processing method of the present invention has the advantages of unique flavor, good meat taste, hygiene and safety, and the like.

The invention discloses a preparation method of bombax ceiba three-dimensional dried flowers. The preparation method comprises following steps: (1), pretreatment, wherein fresh bombax ceiba flowers are immersed in a color retention agent so as to maintain original color and quality of bombax ceiba flowers in subsequent drying processes, and the color retention agent is a mixture of citric acid and glycerin; (2) embedding, wherein gaps of the bombax ceiba flowers processed via step (1) are filled with degreasing cotton, the whole bombax ceiba flowers are coated with degreasing cotton, and the obtained bombax ceiba flowers are coated with granular silica gel; (3) drying, wherein vacuum freeze drying or refrigerator freeze drying are used to dry the coated bombax ceiba flowers so as to remove water in the bombax ceiba flowers; and (4), the granular silica gel and the degreasing cotton are removed so as to obtain the bombax ceiba three-dimensional dried flowers. The preparation method is used for preparing the bombax ceiba three-dimensional dried flowers; original shape, color, texture, softness, and straight shape of the bombax ceiba flowers are basically maintained; the bombax ceiba three-dimensional dried flowers can be further made into bombax ceiba three-dimensional dried flower souvenirs in forms of single flower, flowering branch, or other forms; and supply of the bombax ceiba flowers all year round becomes possible.

The invention discloses a surface treatment method for a ceramic material piece, a housing assembly and an electronic device. The surface treatment method of the ceramic material piece comprises the following steps: providing a first color layer on the inner surface of the ceramic material piece; performing laser engraving on the first color layer by using a laser engraving device to remove the first color layer in a specific area to form a laser engraving texture; providing a second color layer on the laser engraving texture, filling at least a portion of the second color layer into the laserengraving texture; and drying the ceramic material piece. According to the surface treatment method of the ceramic material piece of the present application, by providing the first color layer and the second color layer on the inner surface of the ceramic material piece, at least a portion of the second color layer is filled into the laser engraving texture on the first color layer. Therefore, itis possible to present a clear, rounded and gradient laser engraved texture on the appearance of the ceramic material piece, improving the aesthetic appearance of the ceramic material piece.

The invention provides a method for treating and fresh-keeping sciaenops ocellatus by using acidic electrolyzed water and belongs to the technical field of preservation of aquatic products. The method comprises the following steps of: 1) pre-treating the sciaenops ocellatus; 2) carrying out spraying treatment by using the acidic electrolyzed water; 3) carrying out immersing treatment by using the acidic electrolyzed water; 4) carrying out freezing point injection treatment; 5) packaging in vacuum; and 6) preserving at an ice temperature. According to the method for treating and fresh-keeping the sciaenops ocellatus by using the acidic electrolyzed water, disclosed by the invention, the kill ratio of common bacteria on the surface of the sciaenops ocellatus is more than 99%; and the freshness degree, the flavor and the texture of the sciaenops ocellatus can be guaranteed to the greatest extent within 40-50 days.

The invention relates to a remolding-realizable carbon fiber sheet material with a weaving texture on a whole surface. The remolding-realizable carbon fiber sheet material comprises a carbon fiber sheet main body, wherein the carbon fiber sheet main body comprises multiple thermosetting carbon fiber prepreg layers and a filled interlayer; the glass bead filled interlayer is arranged in the middleof the multiple thermosetting carbon fiber prepreg layers; the carbon fiber sheet material also comprises a thermoplastic carbon fiber woven fabric prepreg layer arranged at the uppermost layer of thecarbon fiber sheet main body; moreover, the edge of the thermoplastic carbon fiber woven fabric prepreg layer is in an arc shape. The sheet material provided by the invention has favorable strength and rigidity below the softening point of a base material, and also has plasticity anew above the softening point; due to the arc-shaped structure of the edge, when the sheet material is subjected to subsequent processing or combined with other structures, the weaving texture of the entire surface can be maintained; the post forming processing speed of the remolding-realizable carbon fiber sheet material is quick; the production efficiency is high; the production cost is low; the large-batch production can be realized; the impact resistance is good; a product can have post forming ability, andthe remolding-realizable carbon fiber sheet material has the carbon fiber weaving texture on the whole surface.

The invention discloses a production process of super waterproof leather. Backwater, retanning, neutralization, filling, dyeing, stuffing, fixing, skin layer and resin layer combination and the like are performed on two-layer leather. The process comprises a plurality of waterproof processing steps of the leather, and a skin layer and a resin layer which have good air permeability are combined with the surface of a base material of the two-layer leather, so that the texture of the leather is guaranteed, the effect of increasing the physical strength of the leather is achieved, therefore, the leather which is produced by using the process has the advantages of super waterproof performance and high air permeability, and the texture of the leather is not destroyed.

The invention provides a processing method of a shell. The processing method comprises the following steps that 1, injection molding of a shell base material is performed, wherein the shell base material is provided with an inner concave surface and an outer convex surface which are oppositely arranged, and the outer convex surface is provided with a parting line; and 2, the area with the parting line on the outer convex surface is ground and polished so as to form a smooth outer convex surface. By injecting and molding the shell base material, the area with the parting line arranged on the base material is ground and polished, so that the parting line on the outer convex surface of the shell base material is removed, the shell base material with a smooth outer convex surface is formed, the texture of the shell base material is improved, the edge of the shell base material is smooth and round, the shell base material is glittering and translucent, and the outer convex surface of the shell base material is smooth like a mirror surface.

The invention provides a gentle type decontamination processing method for a meat product. The gentle type decontamination processing method comprises the following flow: checking and accepting raw materials; putting into a storage and refrigerating and storing; delivering and checking; refrigerating and thawing; washing and disinfecting; refrigerating and pickling; blanching, disinfecting and baking or marinating; cooling at low temperature; metering and dividing; packaging in vacuum; sterilizing; cooling by cold flow water; airing outer water; and checking and storing. According to the gentle type decontamination processing method for the meat product, a series of decontamination measures are added in a raw material meat processing process; the bacteria carrying amount of the meat product packaged in vacuum is reduced and the sterilization strength in a terminal high-temperature sterilization process is reduced; the color, the aroma, the taste and the shape, and the nutritional ingredients of the meat product are kept unchanged to the greatest extent. Correspondingly, the gentle type decontamination processing method for the meat product provided by the invention is also applicable to processing vegetables with long shelf lives.

The invention discloses a wrapper positioning device of a steamed-stuffed bun making machine. The wrapper positioning device comprises wrapper cutter blocks, wherein a wrapper cutter block fixing plate is arranged on a cutter disc bracket and is connected with the wrapper cutter blocks swinging relative to the wrapper cutter block fixing plate; cutter disc limiters are arranged on the wrapper cutter block fixing plate; the wrapper cutter block and the cutter disc limiters are alternatively distributed; upward wrapper positioning and limiting shafts are arranged at the middle parts of the wrapper cutter blocks; a wrapper-adjusting rotary disc is of a ring-shaped plate structure, is arranged above the wrapper cutter blocks and is provided with rotary chutes, wrapper positioning and limitingchutes and a power chaining plate; the wrapper positioning and limiting shafts are arranged in the wrapper positioning and limiting chutes in a penetrating manner; the cutter disc limiters are arranged in the rotary chutes in a penetrating manner; and the power chaining plate is connected with the wrapper-adjusting rotary disc and a wrapper-positioning power device. The wrapper positioning devicedisclosed by the invention has the advantages that falling steamed-stuffed bun wrappers and stuffing are pushed to a steamed-stuffed bun falling channel, so that the steamed-stuffed bun wrappers are prevented from falling in a biased manner; and under the action of the wrapper cutter blocks, the peripheries of the steamed-stuffed bun wrappers are pushed and extruded towards the middle parts so asto form drum-shaped structures with folds.

The invention provides a wrapper conveying mechanism of a stuffed bun making machine. The wrapper conveying mechanism comprises a conveying belt, a driving roller, a conveying motor, a reversing support roller, a left driven roller, a right driven roller, a left moving roller, a right moving roller, a right discharging device, a left discharging device and a conveying belt moving device. The conveying belt is used for conveying hand-made bun wrappers to the lower end of a stuffing feeding mechanism; then, under the action of the conveying belt moving device, the conveying belt is divided fromthe middle to two sides so as to form a space for bun wrappers and bun stuffing to fall off; and under the action of a falling stuffing pushing shaft, the bun wrappers and the bun stuffing are pushedto a patterning and forming mechanism of a bionic stuffed bun making machine. The wrapper conveying mechanism provided by the invention is original in conception and smart in design; and by manually preparing the bun wrappers, the chewiness of the wrappers can be adequately protected, the wrappers can not be damaged, and the texture of the stuffed buns can be ensured.

The invention relates to the technical field of ceramic glazed tiles, in particular to a ceramic glazed tile glaze prepared from coal gangue, and a preparation method and use method of the ceramic glazed tile glaze. The ceramic glazed tile glaze is prepared from 1-5 parts of zinc oxide, 4-10 parts of barium carbonate, 4-12 parts of zirconium silicate, 30-40 parts of potassium feldspar, 2-10 partsof desiliconized aluminum powder, 6-14 parts of calcined talc, 2-8 parts of calcite, 6-12 parts of kaolin, 6-12 parts of dolomite, 3-8 parts of quartz and 5-12 parts of coal gangue waste residues, wherein the fineness of the coal gangue waste residues is that screening residues of 60 meshes is 10-20%, and the mass content of water is 1-2%. According to the glaze, the cheap coal gangue waste residues are adopted to replace high-cost calcined kaolin, so that cost of the glaze is greatly reduced, and raw material cost per ton can be reduced by 60% or above. In addition, the texture and luster ofthe glaze surface are finally ensured to meet use requirements by controlling the glaze slurry performance, the glaze formula and the glazing conditions.

The invention discloses tea oil-mushroom oil chili pepper and a preparation method thereof, wherein the tea oil-mushroom oil chili pepper comprises the following raw materials in parts by weight: 12-14 parts of rapeseed oil, 9-11 parts of tea seed oil, 5-6 parts of fermented soya beans, 3-5 parts of chili pepper, 2-3 parts of shiitake mushroom, 3-5 parts of crushed peanut kernels, 2-4 parts of sweet flour paste, 2-4 parts of raw ginger, 0.7-0.9 part of garlic, 0.2-0.4 part of Sichuan pepper, 0.08-0.12 part of star anise, 0.5-1.5 parts of monosodium glutamate, 1.3-1.6 parts of chicken essence,0.2-0.4 part of edible salt, 0.7-0.9 part of white sugar, 0.4-0.6 part of sesame seeds, and 0.6-0.8 part of soy sauce. The oil chili pepper prepared through material selection, low temperature soaking, steaming, Ciba chili pepper preparation, stir-frying, filling and other steps retains the nutrient substances of the raw materials and glossy appearance, full flavor and soft and chewy mouthfeel offlavor products.