2391results about How to "Improve freshness" patented technology

The invention discloses an organic cultivation medium and an application method thereof. The organic cultivation medium is formed by fermenting a mixture comprising organic wastes (comprising straws, animal manures and organic garbage), sludge soil (urban sludge and substrate sludge of rivers and lakes) and composite soil microorganism preparations. The organic cultivation medium can be applied to plant and crop planting, and can be mixed with microelements, water-retaining agents and root-growth accelerants according to proportions in accordance with the nutrition requirement characteristics of plants and crops to form organic soil with common soil, and then the organic soil can be arranged in a manual anti-leakage cultivation slot or a specific container cultivation system to cultivate crops, vegetables and fruits, flowers or Chinese herbal medicine plants, etc.

In a non-limiting and exemplary embodiment, a method is provided for arranging authentication of mobility related signalling messages in a mobile communications system. An authentication code is generated on the basis of a previous authentication code stored in connection with a preceding authentication code generation event. The newly generated authentication code is stored for subsequent authentication code generation event. In response to change of the mobile device to an access network of the network entity, a control message comprising the authentication code is transmitted from a mobile device to a first network entity, for verifying the authentication code by the first network entity or by a second network entity of a previous access system.

To provide a refrigerator including: a heat-insulating main body; a storage compartment defined in the heat-insulating main body; and a mist spray apparatus that sprays a fine mist into the storage compartment. The fine mist generated by the mist spray apparatus has a nano-size particle diameter and reduces microorganisms adhering to the inside of the storage compartment and to vegetable surfaces, the microorganisms including molds, bacteria, yeasts, and viruses.

The invention discloses a vivid and interesting desktop icon displaying method and device. The method includes the following steps: when entering a desktop, initializing desktop icons, and randomly distributing same or different initial directions and initial speeds to all the desktop icons of the current desktop; detecting whether collision occurs among the icons or not in real time; if yes, playing a pre-stored first collision sound, and calculating respective motion directions and motion speeds of two collided icons according to the momentum conservation law and the energy conservation law; detecting whether the icons collide with the edge of a touch screen or not in real time; if yes, playing a pre-stored second collision sound, wherein the icons rebound in a collision speed. After the vivid and interesting desktop icon displaying method and device is applied, the terminal desktop displays showy dynamic effect and makes the icon collision sounds, and users can interact with the desktop and optionally change motion state of the icons, so that much interestingness is realized, and the users have a lot of fun and good use and operation experiences.

The invention relates to an agricultural chemical missible oil preparation with biological diesel oil dissolvent, the ingredient comprises agricultural chemical original raw pesticide, dissolvent, and emulsifying agent, wherein the dissolvent is biological diesel oil or is mixed dissolvent which is mixed by biological diesel oil and conventional agricultural chemical in any proportion. The invention uses biological diesel oil as dissolvent to replace or partially replace conventional dissolvent in the prior art, which has the advantages of high efficiency, safety, environmental protection, and low toxicity, and can reduce the cost of agricultural chemical.

The invention discloses a fruit and vegetable micro encapsulated fresh-keeping agent, which is prepared from chitosan, propolis and beta-cyclodextrin which are used as wall materials and cassia oil, rosemary oil and lemon oil which are used as core materials. The fruit and vegetable micro encapsulated fresh-keeping agent is prepared by the following steps of: adding the beta-cyclodextrin and water in a three-port bottle; electrically stirring and heating to 60-70DEG C for dissolving the beta-cyclodextrin into the water; continuously stirring and cooling to 40-45DEG C; adding the core materials of the cassia oil, the rosemary oil and the lemon oil to ensure that the mixed essential oil is uniformly dispersed in solution; then slowly cooling to the room temperature to obtain a beta-cyclodextrin-essential oil microcapsule; adding the mixed wall material of the chitosan and the propolis; adding glycerol and tween-80; and continuously stirring for 30 minutes to form the micro encapsulated fresh-keeping agent. in the invention, the beta-cyclodextrin-essential oil microcapsule is smeared on the surface of the fruit and vegetable by the film forming characteristics of the chitosan and the propolis and an essential oil fresh-keeping agent is continuously released under the action of the microcapsule, so that the aim of keeping the quality of the fruit and vegetable can be achieved.

Disclosed in the embodiment of the present invention is a lock screen method. The method comprises: receiving an instruction that a user lights the screen of a mobile terminal, and lighting the screen of the mobile terminal; in a lock screen state, calling a first picture from local pictures stored in the mobile terminal to replace the predefined lock screen background, wherein the first picture is obtained by user downloading or photoing, or pushed by a server to the mobile terminal based on the preference of the user. A mobile terminal is also disclosed in the embodiment of the present invention. By the present invention, auto-switch of the lock screen backgrounds may be implemented in the lock screen state, and the user may see the new lock screen background immediately by lighting the screen, thus improving the variability and switch efficiency of the lock screen background , and increasing the freshness of the lock screen for the user.

A production method for improving quality of summer green tea comprises picking summer fresh tea, spreading at 18-22deg.C for 20-25h, evaporation deenzyming under 0.03kg / m2-0.05kg / m2 for 40-60s, cooling to normal temperature, sprinkling tannase and / or cellulase aqueous solution 0.5-1.5wt. parts for per 45 fresh tea, twisting, unblocking, oven drying, and parching, wherein the enzyme liquid contains tannase and cellulase equal to 15000 u / g tannase powder and cellulase powder 50mg.The method is suitable for improving quality of summer tea with two or three leaves and a bud. The method reduces the content of ester-catechin in summer tea, increases the content of amino acid and soluble sugar, reduces astringency of the tea, and improves the taste of tea, thereby making full use of material of summer tea and improving effectiveness of operations of tea garden.

An antistaling agent for food is prepared from porous palygorskite particles, edible alcohol, citric acid, sodium biacetate and water. After it and the food are packed together in sealed mode, its antistaling gas can be slowly released to kill or suppress the bacteria and funguses.

A system and method facilitating incremental web crawl(s) using chunk(s) is provided. The system can be employed, for example, to facilitate a web-crawling system that crawls (e.g., continuously) the Internet for information (e.g., data) and indexes the information so that it can be used as part of a web search engine.The system facilitates incremental re-crawls and / or selective updating of information (e.g., documents) using a structure called a chunk to simplify the process of an incremental crawl. A chunk is a set of documents that can be manipulated as a set (e.g., of up to 65,536 (64K) documents). “Document” refers to a corpus of data that is stored at a particular URL (e.g., HTML, PDF, PS, PPT, XLS, and / or DOC Files etc.)A chunk is created by an indexer. The indexer can place into a chunk documents that have similar property(ies). These property(ies) include but are not limited to: average time between change and average importance. These property(ies) can be stored at the chunk level in a chunk map. The chunk map can then be employed (e.g., on a daily basis) to determine which chunk(s) should be re-crawled.

A product application device includes a receptacle having a variable inside volume configured to contain a product, an applicator element, and a dip tube configured to extend to the bottom of the receptacle. The device further includes a first portion and a second portion configured to cooperate together to define a substantially leak-proof enclosure for the applicator element. The dip tube is configured to enable the enclosure to be in flow communication with the product flowing from the receptacle.

The invention discloses pre-mixed flour of mochi bread with prolonged shelf life, mochi bread and a preparation method thereof. The pre-mixed flour of mochi bread comprises the following components: 30 to 50% of modified starch, 5 to 10% of water-milled glutinous rice flour, 7 to 13% of non reducing sugar, 6 to 10% of sugar alcohol, 1.8 to 3.8% of edible colloid, 2 to 3% of edible emulsifier, 1 to 3% of salt, 1 to 3% of full-cream milk powder and 20 to 30% of self-raising flour. To produce the mochi bread from the pre-mixed flour of the mochi bread, the pre-mixed flour of the mochi bread is uniformly mixed with whole eggs, water, syrup and soybean oil to obtain the required properties, and then the mixture is baked to obtain the mochi bread without fermentation. The preparation method of the mochi bread is simple, and the prepared mochi bread has honeycomb internal phase and is softer than the common bread and not sticky; moreover, the shelf life of the mochi bread is obviously prolonged that the mochi bread can be stored for a month at normal temperature.

The invention provides a method for preparing low-degree distilled red kojic rice liquor. The liquor is prepared by selecting materials, immersing and washing rice, cooking, cooling, filling a jar, culturing grains, fermenting, squeezing and settling, preparing, filtering, instantly sterilizing, crystallizing and adding carbon dioxide, filling and a series of processes, wherein the step of selecting materials is to select milled round grain glutinous rice in the present year as a brewing raw material, and the rice in the freshness detection is required to be grass green; monascus with high-diastatic power and high tone is selected to be combined with sweet distiller yeast with high sugar yield and rich ester yield to brew blending base liquor, so that the problems of light taste and single flavor after the product is diluted can be solved; the material-water ratio in thick mash fermentation is 1:0.5, so that the sugar, acid and alcohol contents in the fermenting process are in a controllable state; and due to the application of 30-second instant sterilization process at 90 to 92 DEG C and low-temperature freezing process, the fresh and strong taste of the low-degree distilled red kojic rice liquor prepared by the invention can be effectively guaranteed.

The invention relates to an orange antistaling agent and is characterized in that the orange antistaling agent is made from components according to the following proportion relationship: 0.2-0.8g of a bactericide; 0.1-0.3g of p-chlorophenoxyacetic acid; 0.001-0.002 L of acetone; 2-5g of Tween 20; 10-20g of chitosan; and 1L of water. The orange antistaling agent provided by the invention can be used to effectively prevent oranges from being rotten during the storage period, prolong the shelf-life of oranges and raise the orange quality. In the meanwhile, the invention also provides a preparation method of the orange antistaling agent and a method for using and processing the orange antistaling agent.

The invention discloses a freshly cooked fast food vending machine. According to the freshly cooked fast food vending machine, a main control box receiving instructions of an operation module to control a storage cabinet, a reclaiming manipulator device, a transfer device, a cooking device, a meal bowl separation device and a pot moving device to work, so as to realize automatic vending of freshlycooked fast food; a plurality of material bowls are stored in the storage cabinet; the reclaiming manipulator is used for loading the material bowls in the storage cabinet to the transfer device oneby one; the transfer device is used for pouring food materials in the material bowls into the cooking device to carry out cooking; the meal bowl separation device is used for separating the meal bowlsone by one; and the pot moving device is used for pouring the food materials in the cooking device into the separated meal bowls. According to the freshly cooked fast food vending machine, the real-time selection and matching, cooking and vending of fresh food materials are highly automatic and unmanned, so that the intelligence and unmanned performance of freshly cooked fast food vending are enhanced; and the freshly cooked fast food vending machine has the characteristic of automatically purchasing fresh food fast food and not limiting the goods claiming time, and is capable of greatly reducing the operation cost of the catering industry and enhancing the experience feeling of the customers.

A point of use water purification unit for continuously and completely purifying water at all point of use for removing all chemicals, killing all microorganisms; the device having a computer monitored and controlled system for degassing, super heating and exploding water into a vacuum chamber, condensing the steam in a counter current cold brine apparatus and stored in a holding tank.

The invention provides a live broadcast interaction method and device based on video stream. The method comprises the steps of carrying out image identification on received video stream of an anchor user and obtaining feature change information of a feature object in the video stream, thereby generating a corresponding action event; determining a response instruction preset for the action event according to the action event; and performing the response instruction, thereby sending feedback information responding to the action event to at least one user in a live broadcast room. According to the method and the device provided by the invention, through utilization of an image identification technology, interaction with a live broadcast party can be finished automatically and the interaction notice information is sent to the user in the live broadcast room; the interaction between the user and the live broadcast party is increased; the flexibility of the scheme is improved; the freshness feeling of the user is improved; and the user experience is improved.

The invention provides a processing method for reducing bitter taste of green tea and a product. The method comprises the following steps: 1), grading fresh tea leaves, removing non-tea impurities, and spreading the tea leaves to cool the tea leaves under a certain temperature and humidity conditions or a natural condition till the water content of the fresh tea leaves is about 70 percent; 2) subjecting graded fresh tea leaves to deactivation of enzymes to fully destruct the activity of enzymes and reduce the water content in the fresh leaves; 3) subjecting the tea leaves subjected to primarydeactivation of enzymes to secondary deactivation of enzymes, and re-softening the leaves; 4) re-moisturizing the leaves subjected to secondary deactivation of enzymes or sealing the tea leaves till the tea leaves turning yellow; 5) twisting at controlled temperature and humidity; 6) drying the twisted leaves, drying the twisted leaves over gross fire till the water content is 20 to 30 percent, and drying the twisted leaves over a high fire till the water content is about 5 percent; and 7) packaging. In the invention, the deactivation of enzymes is performed twice, the re-moisturizing and sealed yellowing are performed under certain temperature and humidity conditions, and twisting at controlled temperature and humidity is performed. Compared with the conventional processing technique, the method obviously relieves the bitter taste of green tea and makes the flavor of the product more mellow.

The embodiment of the invention provides a method for controlling the humidity of a storage space of a refrigerator, and belongs to the field of household appliances. The method comprises the following steps that the kinds of food materials stored in the storage space are determined; when one kind of food material is stored in the storage space, the humidity of the storage space is controlled to be in a gear with the humidity value closest to the optimal storage humidity value of the food material; when multiple kinds of food materials are stored in the storage space, the humidity of the storage space is controlled according to the optimal storage humidity value of each kind of food material in the multiple kinds of food materials and the priority of each kind of food material. The invention further provides a device for controlling the humidity of the storage space of the refrigerator and the refrigerator. According to the method and the device for controlling the humidity of the storage space of the refrigerator and the refrigerator, no matter under the condition that a single kind of food material is placed in the storage space of the refrigerator, or, under the condition that the multiple kinds of food materials are placed in the storage space of the refrigerator in a mixed mode, the humidity of the storage space can be controlled to be the optimal humidity so that the effect of achieving fresh-keeping on all the stored food materials can be obtained, and the precious food materials can be preferentially considered.

The invention discloses a novel processing method for green tea. The method comprises the following steps: picking fresh leaves; spreading; sunning; dewatering; cooling by spreading; rolling; pre-drying for shaping; cooling by spreading; re-drying; cooling by spreading; and refining. According to the finished green tea prepared by the method, the bitter taste in the tea leaves are reduced, the freshness, the aroma and the refreshingness of the tea leaves are enhanced, ester catechins in the tea leaves are reduced, and the content of effective ingredients such as amino acids, soluble polysaccharides and caffeine in the tea leaves is increased.

A method to realize the instant communicative interactive video is characterized by comprising the following steps: The first step is that the terminal recording video is uploaded to the server by adding the attachments to the client end or the terminal recording video function is called after the landing of the client end and the recording video is uploaded to the server. The second step is that the server converts the video received into the format video file which can be played by the fixed format. The third step is that the server correspondingly stores the video file and the related information of uploading the ID of the user in the database. The fourth step is that the user reads the information of the video file from the database by the video website and plays the video file by the player inserted in the video website, or the user opens the dialog box, makes a request to the server, obtains the address of the video file or the address of the video website by calling the URL related to the ID of the user and then plays the video file by the player inserted in the dialogue box. The method provides a novel media form of uploading the video information.

The invention discloses functional compound feed special for greenhouse cultivation of litopenaeus vannamei. The feed is prepared from import fishmeal, peanut meal, fermented peanut meal, bean pulp, fermented bean pulp, yeast extract, cuttlefish meal, shrimp shell meal, high protein flour, monocalcium phosphate, granulesten, fish oil, a vitaminized mineral mixture premix compound and a functional additive. The functional additive is prepared from vitamins C, bacillus subtilis, seaweed ultrafine smashing micro powder and natural astaxanthin according to proportion. The feed effectively solves the problems of stress, immunity reduction, variety quality losses and the like caused by greenhouse large-scale intensive cultivation of the litopenaeus vannamei and meanwhile has the advantages of being balanced in nutrition, low in cost, green, environmentally-friendly and the like. Main umami substances in muscles of the litopenaeus vannamei fed through the feed are obviously improved, the total amino acid, necessary total essential amino acid and the like are improved in a certain extent, indexes such as the muscle strength, the freshness and the taste are obviously improved, the shrimp body color is close to that of wild shrimps, the immunity of juvenile shrimps and adult shrimps is obviously improved, and the survival rate is high. The feed is suitable for being used in greenhouse high-density large-scale cultivation of the litopenaeus vannamei.

A capsule for preparing a beverage or liquid food from a substance in a centrifugal brewing unit by passing water through the substance contained in the capsule by using brewing centrifugal forces. The capsule has an enclosure containing a predetermined dose of the substance and a construction which opens under the effect of the centrifugal forces to allow the brewed liquid to leave the capsule. The capsule may also include a mechanism for engaging the capsule to an external rotational drive of the centrifugal brewing unit wherein the engaging mechanism is configured to offer resistance to torque during rotation of the capsule for maintaining the capsule in a reference rotational position.

The invention relates to a processing method of green tea. The processing method comprises the processing steps of raw material selection, picking, spreading, fixation, spreading, rolling, shaping, baking and the like, wherein the types of selected raw materials are strictly controlled to be Nanjiang #1, Zaobaijian #5 or Fuding Dabai tea; the raw materials are required to be picked in a harmless ecological tea garden at the elevation of 550-650m in sunny days in the middle of March under the temperature of 20-25 DEG C. The processing method is executed by the processing technologies such as high-quality raw material selection and optimized spreading, so that the quality of the green tea is improved.

The invention relates to the field of refrigeration control, and in particular relates to a control method for realizing unfrozen long-term preservation of food by multistage control, refrigerating equipment and a computer readable storage medium. The control method for realizing unfrozen long-term preservation of food by multistage control comprises the steps: firstly, quickly reducing the temperature at a relatively low ambient temperature to keep the quality of food to the maximum extent, then gradually reducing the temperature in stages to prompt the food to enter a stable supercooled state, and simultaneously turning on an energy field which takes effect on water molecules in the food and prompts the water molecules to keep in a resonance state, thereby reducing the temperature of a supercooling point and prolonging the time of a supercooling stabilization stage; when the food appears to have phase change, entering a phase-change unfrozen stage to further prolong the supercoolingstabilization time; and when the food appears frozen, immediately carrying out continuous staged temperature increase to avoid freezing of the food. Through continuously repeating temperature reduction, temperature stabilization and temperature increase, the temperature of the food is kept at 0 DEG C or below most of the time or all the time, the supercooling point is kept at -10 DEG C or above and the preservation period is effectively prolonged. The energy field and temperature control are effectively combined and reasonably controlled to achieve better preservation effect and energy conservation.

The invention relates to a low-temperature heat-sealing high-barrier food packaging film coating latex. The composition points of the mixed monomer of the latex is that vinylidene chloride accounts for 80 to 93 percent of the total amount of the mixed monomer; methyl acrylate, methyl ethyl oxalate, methyl methacrylate, butyl ester, acrylonitrile or methacrylonitrile account for 2 to 10 percent of the total amount of the mixed monomer; itaconic acid, acrylic acid, methacrylic acid account for 0.5 to 5 percent of the total amount of the mixed monomer; the surfactants added are 0.7 portion of SAS and 0.3 portion of sodium dodecyl sulfate; the additive 3 is 0.01 portion of metallic salt. The preparation method includes the following steps: deionized water, surfactant and additive are added in a reactor; the reactor is vacuumized and the gas is replaced by nitrogen gas; the mixed monomer is added. The product of the invention has the advantages of low temperature heat sealing and high barrier performance, and the food using the product has longer shelf life.

This invention relates to an air-conditioner which can adjust humidity, in addition to a humidity adjusting and controlling method. The air-conditioner comprises a fan and an evaporator set in the venting lateral, behind the evaporator it has a water receiving plate, and the water receiving pipe is connected with the evaporator generator; the evaporator ejector of the evaporator generator is set outside the evaporator. By said air-conditioner, it can adjust the air humidity of room conveniently and enhance the comfortable of human.

The invention proposes a particulate filter having a catalytic coating which contains two catalysts arranged one behind the other. The first catalyst is located in the gas inlet region of the filter and contains a palladium / platinum catalyst. The second catalyst is arranged downstream of the first catalyst and preferably contains platinum alone as catalytically active component. The combination of these two catalysts provides the coated filter with a good ageing stability and resistance to sulphur poisoning.