59results about How to "Improve slicing" patented technology

The invention provides an ultrasonic rapid dewatering system for pathological tissues. The ultrasonic rapid dewatering system comprises an ultrasonic system, a dewatering cylinder, a reagent adding mechanism, a waste-liquid recovery mechanism, a dewatering cylinder heater, a liquid cooling system, a condensing and returning device and a control system, wherein the ultrasonic system acts on the bottom part of the dewatering cylinder; the reagent adding mechanism is connected with the upper part of the dewatering cylinder; the waste-liquid recovery mechanism is communicated with the bottom part of the dewatering cylinder; the dewatering cylinder heater is arranged at the periphery of the dewatering cylinder; the liquid cooling system is arranged at the periphery of the dewatering cylinder; the condensing and returning device is positioned above the dewatering cylinder; the control system is used for controlling the ultrasonic system, the dewatering cylinder heater, the liquid cooling system and the condensing and returning device. The use method comprises the following steps: firstly precooling the dewatering cylinder, putting an embedding box inside, adding a special dewatering reagent, heating, starting the ultrasonic system for fixation, dewatering, performing transparence treatment and taking out. The ultrasonic rapid dewatering system and the use method provided by the invention have the advantages that rapid fixation, dewatering and transparence treatment on tissue blocks are realized, simultaneously the quality of sliced tissues is guaranteed, and the healthy and environmental-friendly effects are achieved.

The utility model relates to a hydrophilic polyurethane wound dressing, which is composed of a hydrophilic polyurethane soft foam slice and a moisture-permeable, air-permeable, waterproof and bacteria-proof polyurethane film. Preparation method: Stir polyethylene glycol, toluene diisocyanate (TDI-80) and glycerol evenly at room temperature, then raise the temperature to 80-90°C and react for 90-120 minutes to prepare a polyurethane prepolymer; Mix polyether, organotin catalyst, tertiary amine catalyst, cell opener, stabilizer and water evenly, then add polyurethane prepolymer, stir evenly, foam at room temperature, ripen for at least 24 hours and slice to obtain polyurethane soft foam slices; Prepare the polyurethane prepolymer into a solution of acetone or / and N,N-dimethylformamide with a concentration of 40.0-55.0%, then add water, cast it into a film, then remove the solvent at 40-80°C, and heat it at room temperature The polyurethane film can be obtained after 16-24 hours of curing reaction.

The invention discloses a bamboo shoot chest stuffiness relieving and diaphragm disinhibiting quick freezing chicken meatball which is prepared from the following raw materials in parts by weight, 1000-1100 parts of chicken, 250-260 parts of pigskins, 9.8-10 parts of starch rice, 45-50 parts of bamboo shoots, 45-50 parts of low-fat milk, 25-30 parts of hazel, 15-18 parts of sophora flowers, 8-10 parts of ghee, ingredients and an appropriate amount of water. The chicken meatball is rich in processing raw materials such as the pigskins, the starch rice, the bamboo shoots, the low-fat milk and the sophora flowers, and has high nutrient values. Various main materials and auxiliary materials are reasonably collocated and processed, the overall quality of the chicken meatball can be improved, chicken products are more excellent, abundant nutrition is easily absorbed by human bodies, fitness can be improved when people eat the chicken meatball, and the chicken meatball has a certain life cultivation and health preservation effect and is capable of relieving chest stuffiness and disinhibiting diaphragm.

The invention relates to a method for improving the quality characteristics of a quick-frozen licorice conditioning pork ball. In the method provided by the invention, 0.2 to 0.4% by mass of licorice powder (100 meshes or more) is added in the production of quick-frozen conditioning pork balls and all or a part of the licorice powder can replace cane sugar in a quick-frozen conditioning pork ball formula, and the licorice powder is added together with other auxiliary materials in the chopping working procedure to be preserved at a temperature of 4 DEG C. The method has the advantages of reducing the occurrence of a Maillard reaction, improving the color, smell and taste of the quick-frozen conditioning meatballs, and realizing the good sensory quality of good elasticity, compact tissue structure and delicate taste of the quick-frozen conditioning meatball. The prepared quick-frozen licorice conditioning pork ball product has the advantages of safety in eating, enhanced functions, rich nutrition, and unique flavor.

The invention discloses a sausage containing konjac flour and a preparation method thereof. The sausage containing konjac flour is prepared by adding konjak gum in pickled meat stuffing of the sausage in proportion to form a mixed system comprising water, oil and protein. The konjak gum comprises 200g of konjak flour, 10 kg of water, 2 kg of cassava starch and 1 kg of corn starch. The technical effects of the invention comprise: 1, improving the structure of the sausage product, and increasing elasticity, toughness and slicing performance; 2, improving the taste of the sausage product and having tasty taste and no powder feeling; 3, greatly reducing the cost of the sausage product; and 4, increasing the nutrients of the sausage product because that konjac flour contains abundant carbohydrate, protein, vitamin and inorganic salt.

The invention provides an ultrasonic rapid wax dipping system for pathological tissues and a usage method. The ultrasonic rapid wax dipping system comprises an ultrasonic system, a wax dipping device, a cooling system and a control system, wherein the ultrasonic system is used for acting at the bottom of the wax dipping device; the cooling system consists of a gas-cooled cooling system and a liquid-cooled cooling system and is arranged at the outer periphery of a wax dipping cylinder; and the control system is used for controlling the ultrasonic system, the wax dipping device and the cooling system. The method comprises the following steps: firstly, pre-cooling the wax dipping device, adding medical wax and heating, keeping the medical wax at constant temperature, putting an embedding box, starting ultrasonic waves for wax dipping processing, and taking out. The ultrasonic rapid wax dipping system realizes the rapid wax dipping of tissue blocks, and the quality of slices can be guaranteed.

The invention discloses a donkey-hide gelatin-enriching quick-frozen chicken ball, which is made of the following raw materials in parts by weight: 1000-1100 chicken, 250-260 pigskin, 9.8-10 rice starch, 15-18 seaweed powder, 12-15 lotus leaves, 20-23 pigeon meat, 30-33 donkey-hide gelatin, 40-45 kiwi fruit, appropriate amount of ingredients and water. The chicken meatballs of the present invention are rich in processing raw materials, including pig skin, rice starch, pigeon meat, donkey-hide gelatin, etc., which contain high nutritional value, and the main and auxiliary materials of various styles are reasonably matched and processed, which can improve the overall quality of the chicken meatballs and make the chicken products more excellent , the rich nutrition is easy to be absorbed by the body, eating is good for health, and has the effect of nourishing blood, nourishing yin and moistening dryness.

The invention relates to the technical field of deep processing of agricultural products, in particular to a ginger slicing device for deep processing of ginger slices. The ginger slicing device for deep processing of ginger slices comprises a conveyor, a protective cover, a cutting mechanism and a straightening mechanism, wherein the cutting mechanism comprises a driving motor and a cutter, the driving motor is rotatably arranged on one outer wall of the protective cover, the cutter is movably arranged below a rotating shaft, the straightening mechanism comprises a pressing plate and a plurality of material guiding grooves, and the pressing plate is horizontally arranged between two inner walls of the protective cover through two elastic rods; and the material guiding grooves are attachedto the side of the conveyor through a bearing table. The ginger slicing device for deep processing of ginger slices is simple in structure and convenient to use, can meet slicing processing of different sizes of gingers, can perform batch processing, improves the processing efficiency, and increases the earnings, and the designed cutter is more stable during slicing, so that the ginger slicing effect is improved.

The invention provides a process for making fish meat fermented sausage, which comprises pretreating raw material fish meat, pickling, slicing, loading, fermenting, drying, cooling down, packaging and storing.

The invention discloses a novel dovetail groove guide fixture which comprises two fixing brackets and a dovetail groove guide strip device, wherein the fixing brackets are in an L shape; the two fixing brackets are fixedly connected with the inner wall of equipment through fixing bracket screws respectively; the dovetail groove guide strip device comprises a connecting plate and an inverted T-shaped guide platform below the connecting plate; the connecting plate is fixed between the two fixing brackets through connecting plate screws; and the connecting plate is integrated with the inverted T-shaped guide platform below the connecting plate. The effects of prolonging the service life, reducing the operating time and improving the operating safety and slicing yield can be achieved, the guide fixture has a simple structure, and crystal bar collision in the process of loading a crystal bar and crystal bar jitter in the process of unloading the crystal bar can be effectively controlled.

The invention discloses quick-frozen chicken meatballs with wolfberry tea flavor, which is made of the following raw materials in parts by weight: chicken 1000-1100, pigskin 250-260, rice starch 9.8-10, coriander 15-20, wolfberry powder 25-28, Barley tea 8‑10, duck blood 25‑28, oyster sauce 8‑10, appropriate amount of ingredients and water. The chicken meatballs of the present invention are rich in processing raw materials, including pigskin, rice starch, wolfberry powder, barley tea, duck blood, etc., which contain high nutritional value, and a variety of main and auxiliary materials are reasonably matched and processed, which can improve the overall quality of the chicken meatballs and make The chicken product is better, and it also has the aroma of wolfberry tea, which can improve appetite, and has health care effects.

The invention relates to the technical field of isatis root processing, in particular to an isatis root slicing device. The isatis root slicing device comprises a conveying belt, wherein rotating wheels are connected to the two ends of the conveying belt; supporting frames are fixedly connected to the two ends of rotating shafts of the two rotating wheels through bearings; one end of the rotating shaft of each rotating wheel is fixedly connected with a first bevel gear; each first bevel gear is meshed with a second bevel gear; each second bevel gear is connected with a driving assembly; and each driving assembly is connected with a gap rotating assembly. The device solves the problems that the cutting effect is reduced and a user cannot use the device conveniently due to the fact that isatis root is still conveyed during blade cutting in an existing isatis root slicing device. The isatis root slicing device is reasonable in structural design and convenient to use; and the conveying belt stops conveying during blade cutting, and continues conveying after cutting is completed, so that the slicing effect and the working efficiency are improved, the use requirements of the user are met, the good market prospect is achieved, and popularization is facilitated.

The invention discloses a coix seed beauty maintaining and young keeping quick freezing chicken meatball which is prepared from the following raw materials in parts by weight, 1000-1100 parts of chicken, 250-260 parts of pigskins, 9.8-10 parts of starch rice, 40-45 parts of blackberry juice, 20-25 parts of chocolates, 6-7 parts of ginseng leaves, 30-35 parts of coix seeds, 21-24 parts of dried tofu, ingredients and an appropriate amount of water. The chicken meatball is rich in processing raw materials such as the pigskins, the starch rice, the blackberry juice, the ginseng leaves and the coix seeds, and has high nutrient values. Various main materials and auxiliary materials are reasonably collocated and processed, the overall quality of the chicken meatball can be improved, chicken products are more excellent, and people can maintain beauty and keep young by eating the chicken meatball.

The invention relates to the field of food processing, in particular to collagen specially used for meat product and for improving the quality of the meat product, and a preparation method of the collagen. According to the weight portions for mixing as proportion, the specially used collagen comprises 70-80 of collagen hydrolysate, 0.2-0.3 of high-chromium protein, 1-1.5 of seaweed, 3-3.5 of carrageenan, 14.7-22.58 of amylum, 0.05-0.06 of ethyl maltol, 1-2 of edible gelatine and 0.05-0.06 of teron flavour. The collagen of the invention which adopts the technical proposal has the advantages of low price and improving the quality of the meat product.

The invention discloses quick-frozen chicken balls with lily lily for eliminating food and soothing the nerves, which is made of the following raw materials in parts by weight: 1000-1100 chicken, 250-260 pig skin, 9.8-10 rice starch, 40-45 lily lily, 5-7 heterophylla, Aloe vera paste 18-20, cherries 40-45, egg white 23-28, appropriate amount of ingredients and water. The chicken meatballs of the present invention are rich in processing raw materials, including pigskin, rice starch, day lilies, heterophylla, etc., which contain high nutritional value, and various styles of main and auxiliary materials are reasonably matched and processed, which can improve the overall quality of chicken meatballs and make chicken products more excellent , long-term consumption has the effect of health care, can digest food and soothe the nerves.

The invention discloses a method for rapidly pickling fish by mixed fermentation of microorganisms. According to the method, fresh fish or frozen fish is rapidly prepared into the pickled fish by the procedures of pre-treating fish bodies, pickling by a low-temperature wet pickling method, rinsing, inoculating a mixed microorganism fermenting agent, carrying out gradient low-temperature drying and the like, so that the time for pickling and processing the fishes can be shortened and the flavor of fish pickled products can be improved; nitrite and nitro compounds are prevented from being generated in a process of pickling the fish products, and the edible safety of the fish pickled products is guaranteed; the pickled fish processed by the method is good in flavor, is short in pickling time, low in salt content and free of the nitro compounds; the operation method is simple, the production cost is low, the energy consumption is low, the environmental pollution is small and the product quality is stable; and the economic benefits of manufacturing enterprises can be improved.