64results about How to "Improve texture quality" patented technology

The invention, which belongs to the technical field of construction of an urban three-dimensional model, especially relates to a dense-point-cloud-based rapid construction method of an urban three-dimensional model. With the method, technical problems of low efficiency and the like in the prior art can be solved. The dense-point-cloud-based rapid construction method comprises: A, carrying out adaptive blocking on point cloud data; B, carrying out three-dimensional TIN model construction on the divided blocks; C, selecting an image with the best quality from a multi-view slanted image for each surface of the three-dimensional TIN model and using the image as a texture data source; D, after selection of the texture data sources with the best qualities, carrying out texture extraction; E, carrying out substitution of textures of shielded parts to complete vulnerability repairing of the textures; and F, pasting the preferably selected textures to the surface of the three-dimensional TIN model to generate a three-dimensional model with a lifelike effect. The method has advantages: firstly, the construction efficiency is high; and secondly, the texture quality is improved and the lifelike effect is realized.

The invention discloses a plant-based artificial meat pie and a preparation process thereof, and the plant-based artificial meat pie mainly comprises the following raw materials: soybean drawing protein, soybean protein isolate, vegetable oil, water, a vegetable protein source, soy sauce, L-cysteine, Tg enzyme, a food gelling agent, plant-based auxiliary materials, seasonings and a food additive. Raw materials are subjected to wiredrawing protein rehydration, dehydration, shred removal, blending, mixing and stirring, compression molding, enzyme crosslinking, cooking, quick freezing and like, and plant-based artificial meat pie is prepared. The production process is clear, parameters are accurate, the utilization rate of raw materials is high, the taste and color of the prepared plant-based artificial meat pie can well simulate those of a real meat pie, and the plant-based artificial meat pie is rich in dietary fibers and proteins and almost does not contain cholesterol.

The invention discloses a molybdenum-based rare earth oxide powder metallurgical alloy wafer and a preparing method thereof. The method adopts material blending technology of directly mixing three types of rare earth oxide powder in a high proportion into pure molybdenum powder, and employs characteristics of rare earth elements such as long big linkage grains, anti-sag performance and good creep performance and the characteristic that the rare earth element can exert strong dispersion strengthening effects and wrapping effects after adding and compounding to effectively improve the recrystallization temperature of molybdenum and improve the mechanical physical properties of the molybdenum-based alloy material. The method adopts preparing process procedures such as ultrasonic solid phase homogenizing and blending, low-temperature flexible isostatic pressing forming, step-by-step continuous sintering shaping, stagewise multi-pass rolling, and fine processing and grinding, and mating special technical equipment and execution process technical parameters. The method has the characteristics of advanced technology, complete configuration, reliable operation and low cost, and can prepare a molybdenum-based rare earth oxide powder metallurgical alloy wafer with excellent technical performance and high and fine surface quality.

The invention discloses a method for processing measured data of a plate shape regulation and control effect coefficient, and belongs to the technical field of metallurgical rolling. The method comprises the following steps that S1, the measured values of the plate shape regulation and control effect coefficient are calculated; S2, the measured plate shape regulation and control effect coefficients are ranked; S3, each group of plate shape regulation and control effect coefficients is subjected to weight allocation after ranking is carried out, and a weighted plate shape regulation and controleffect coefficient is calculated; S4, weighted plate shape regulation and control effect coefficient calculation result data fitting is carried out; and S5, whether the fitted plate shape regulationand control effect coefficient meets requirements or not is judged. According to the method, the measured data are processed through a variable weighting calculating method, and therefore the accurateplate shape regulation and control effect coefficient is obtained, the plate shape regulation and control effect coefficient is closer to the actual condition, the control capability of an automaticplate shape control system can be improved, and the quality of exported strips can be improved.

The invention relates to a high-quality 3D texture reconstruction method. According to the high-quality 3D texture reconstruction method, a fuzzy detection module and a dynamic color weight distribution function are additionally adopted in texture reconstruction; a fuzzy detection algorithm is adopted to set a certain fuzzy threshold value, so that fuzzy pictures inputted into a system are removed; and the dynamic color weight distribution function is designed so as to dynamically distribute color weights for newly acquired color pictures, so that color information stored in voxels can be updated. With the high-quality 3D texture reconstruction method adopted, the problem of color edge ghosting can be solved, and the texture quality of a reconstructed 3D model can be greatly improved to a certain extent.

The invention relates to a bamboo recombination material hydraulic unit loading and mode pushing combination device, and relates to bamboo recombination material pressing process equipment. The bamboo recombination material hydraulic unit comprises a base plate seat 1, a charging box 2, a feeder push 3 and an electric control device, wherein the charging box is articulated with the base plate seat, and an inclining reposition oil cylinder 19 is arranged between the charging box and the base plate seat; the feeder push 3 is composed of a guide frame 4 and a material pushing plate 10, and the guide frame 4 is provided with a chain drive device; the front side of the charging box is provided with a lean charging plate 22, and the rear side of the charging box is provided with a mould pushing oil cylinder 29; and the electric control device comprises an electric cabinet, and a PLC(programmable logic controller), wherein the input end of a PCL (printer control language)PLC is connected with the relative input signal, and the output end of the PCL PLC outputs the relative control signal so as to be electrically connected with an executive component. The bamboo recombination material hydraulic unit loading and mode pushing combination device provided by the invention has the beneficial effects that a material bumping process measure is adopted, the material is neat, and the sectional material quality after pressing is improved. The charging box charges material, meanwhile, the mould pushing oil cylinder executes a module pushing motion, and the equipment utilization rate is improved. By using PCL control circuit, the automaticity is high, and the production efficiency is improved.

The invention discloses nutrition-enhanced chewy rice noodles and a preparation method thereof. The nutrition-enhanced chewy rice noodles comprise the following raw materials: rice flour, sweet potato flour, egg meal, gluten flour, papaya powder, strawberry powder, lotus root starch, kudzuvine root powder, ginger powder, honeysuckle flower powder, liquorice root powder, xylitol, lactitol, sodium caseinate, sodium stearoyl lactylate, sorbitan monooleate, an enzyme preparation, a nutrition enhancer, diammonium phosphate, and sodium alginate. The nutrition-enhanced chewy rice noodles and the preparation method thereof disclosed by the invention are characterized in that the preparation processes are simple; and the prepared nutrition-enhanced chewy rice noodles have the advantages of rich nutrition, easy absorption and digestion, and good health-care effects; moreover, the rice noodles are fine in flexibility, chewy, long-lasting in flavor and good in taste after being cooked, and thus, appetite of people can be easily stimulated.

The invention relates to the technical field of food processing, and particularly relates to flour for whole-wheat fresh wet noodles, the whole-wheat fresh wet noodles and a preparation method thereof. The flour is prepared from whole-wheat flour processed by waxy wheat and whole-wheat flour processed by non-waxy wheat in a mass ratio of 3:1-7:1. The flour can be used for preparing whole-wheat flour, and two kinds of wheat flours are synergized and combined in the range of limited mixing proportions, so that the flour pasting viscosity can be improved, the hardness of noodles can be reduced, browning of the whole-wheat fresh wet noodles in the storing process can be reduced, formation of a gluten matrix structure can be improved, the gluten strength can be reinforced, the elasticity of noodles can be improved, and the texture quality of the whole-wheat fresh wet noodles can be comprehensively improved.

The invention discloses continuous slab cutting equipment. The continuous slab cutting equipment comprises a rack, a movement bracket, a transmission unit and a cutting unit, wherein the movement bracket is supported on the rack and can do a linear reciprocating motion on the rack, the transmission unit is used for transmitting materials and is connected with the rack and the movement bracket in series, the cutting unit is used for cutting the materials, and the cutting unit is supported on the movement bracket and can do a linear reciprocating motion along with the movement bracket. According to the continuous slab cutting equipment, the continuous slab is accurately cut to the required length in a cutting mode by adopting a cutter, so that shavings are effectively prevented from splashing, and the quality of shaving boards is increased.

The invention discloses a processing method of high-protein, low-fat and low-temperature instant chicken meat. The processing method is characterized in that frozen skinless chicken breast is used asa main raw material, and the processing method comprises the steps of cutting, tumbling, flavoring, steam boiling, trimming, packaging, sterilizing, freezing and the like. The processing method of thehigh-protein, low-fat and low-temperature instant chicken meat has the following beneficial effects: the processing method does not adopt frying, maintains the basic fat content of the raw material,avoids over-frying and deterioration of protein under high temperature and reduction of nutritional value, avoids damage of fat-soluble vitamins in the food and promotes absorption and utilization ofthe fat-soluble vitamins of a human body.

The invention discloses a method for improving reheating quality of crab cream and crabmeat through freezing conditioning, and belongs to the technical feed of processing of aquatic products. The method comprises the steps of using crab cream and crab meat which are obtained by the processing course of steaming for cooking, stripping and the like as raw materials, adding a composite fresh keepingagent to the crab cream in a spraying manner, applying a recompounded water retaining agent for the crabmeat, performing vacuum packing on the treated crab cream or the crabmeat to obtain packed crabcream or packed crabmeat, placing the packed crab cream or the packed crabmeat in a blower instant freezer for low-temperature freezing for 2 hours, and then placing the frozen crab cream or the frozen crabmeat in a freezer of minus 18 DEG C for long-term preservation. The reheating course comprises early-stage frequency-conversion ultrasonic wave-soaking combined unfreezing and later-stage radio-frequency quick reheating. The method integrates fresh keeping, water retention and a reheating technique, so that the flavor and the quality frozen storage cooked crab cream can be improved to the maximum extent, the texture quality of the crabmeat is improved to the maximum extent, massive frozen crab cream and massive frozen crabmeat can be reheated once, and later-stage industrialized production is facilitated.

The invention relates to the technical field of food processing, in particular to shredded pigskin with pickled peppers and a making method of the shredded pigskin with pickled peppers. The shredded pigskin with pickled peppers is prepared from the following raw materials of shredded pigskin, seasoning liquid, pickled pepper water and pickled peppers, wherein the shredded pigskin is prepared by putting the shredded pigskin in water containing sodium bicarbonate and citric acid, and performing boiling; the seasoning water is prepared from the following raw materials of edible salt, white granulated sugar, monosodium glutamate, sodium tripolyphosphate, citric acid, star aniseeds, Chinese prickly ash, bay leaves, Chinese cinnamon, ginger juice and water; the pickled peppers are prepared from the following raw materials of chili peppers, water, edible salt, white granulated sugar, citric acid, glacial acetic acid, Baijiu, calcium chloride, and D-sodium erythorbate; the pickled pepper water is water prepared by diluting the pickled material water and water in proportion. The formula and the process of the shredded pigskin with pickled peppers are optimized, so that the shredded pigskin with pickled peppers can be adapted to industrial scale production. Compared with the shredded pigskin with pickled peppers made in a workshop-based manner, the shredded pigskin with pickled peppers has the advantages that the color, the flavor and the mouth feel of the shredded pigskin are improved, the color is bright, the flavor is sour, refreshing and hot, the mouth feel is elastic and crispy, and the shredded pigskin with pickled peppers imparts and inherits leisure meat product foods.

Provided is a decorative sheet capable of obtaining an equivalent or higher quality texture than that of a real carbon fiber sheet. The decorative sheet (10) includes a lenticular lens sheet (11) and an image forming layer (13). The lenticular lens sheet includes a plurality of cylindrical lenses (15). The image forming layer includes a first sub-divided region (Si), a second sub-divided region (S2), and an intermediate region (SM) in a unit region corresponding to each of the cylindrical lenses. By changing an observation direction of the decorative sheet, a first-design (P1), a gradation-design (PG), and a second-design (P2) are sequentially observed. The first-design and the second-design have mutually inverted densities. Images of the first-design, the second-design, and the gradation-design are formed in the first sub-divided region, the second sub-divided region, and the intermediate region, respectively, in a state where they are sub-divided in a belt shape.

The invention discloses plant-based snowflake-like chicken nuggets and the preparation process thereof, soybean drawing protein and peanut drawing protein are adopted as main raw material formulas, and through the synergistic effect of various ingredients, the product has good tissue form, taste and flavor. The production process is clear, the parameters are accurate, the utilization rate of raw materials is high, the taste and color of the prepared snowflake-like chicken nuggets can well simulate those of really fried chicken nuggets, and the snowflake-like chicken nuggets are rich in dietary fibers and proteins and do not contain cholesterol.

The present invention discloses a pre-cleaning process before a texturing process. The process comprises the steps that (1) an automatic feeding machine transmits silicon slices to five rails separately; (2) the silicon slices enter a pre-cleaning water tank for cleaning according to the set speeds under the driving of rollers; (3) after cleaning, the residual water on the silicon slices is extruded by a soft roller at the tail end of the water tank; (4) the silicon slices are fed to an air knife groove, so that the silicon slices of which the surfaces are wet are dried under N2 atmosphere; (5) the silicon slices having hidden cracking severely in the step (4) are blown to crack, and the small broken silicon slices drop into an air knife groove body, and the large broken silicon slices enter a next slice pickup groove under the driving of the rollers; (6) cleaning and picking out the broken silicon slices in the step (5), and feeding the pre-cleaned silicon slices to the etching groove to carry out the cleaning and texturing. The silicon slices of the present invention is washed in the pre-cleaning water tank, then are dried in the air knife groove, so that the surfaces of the silicon slices entering the etching groove are guaranteed to be dry and clean, and the water is prevented from being brought to the etching groove to reduce the concentration of the medicine liquid in the etching groove.

The invention relates to a spicy mushy salted egg yolk preparation method and a usage method thereof, which relate to the spicy mushy salted egg yolk preparation method and the usage method thereof. The invention aims at limited application of the current salted egg yolks. The preparation method comprises the following steps: 1) preparing raw materials; 2) boiling the salted egg yolk; 3) mushing the salted egg yolk to obtain the fine mushy salted egg yolk; 4) mixing the mushy salted egg yolk to obtain a blended mixture; 5) performing loading, sterilization, cooling and inspection on the mixture to obtain the spicy salted egg yolk. The application method is characterized by comprising direct eating or cooking as a seasoner. The spicy mushy salted egg yolk has better physical property and local flavor, enhances the health care function of antioxidation and blood fat regulation, and enlarges the application scope of the salted egg yolk. The method is mainly used for preparing the spicy mushy salted egg yolk.

The embodiment of the invention discloses a multi-view image texture distribution determination method and device, equipment and a storage medium, and the method comprises the steps: determining eachtriangular patch according to a set triangular grid model, and obtaining a multi-view image corresponding to each triangular patch; Respectively calculating the target weight of each image corresponding to the triangular patch, and determining the target image corresponding to each triangular patch; Traversing each node of the undirected graph, and updating the node information of the current nodeaccording to the node information of the adjacent node of the current node; Wherein the node information of the adjacent node and the node information of the current node respectively comprise a nodevalue and a label, the node value comprises a target image corresponding to a triangular patch of the node, and the label comprises a target image meeting a set condition in the target image; And determining the texture distribution of the triangular patch of the triangular mesh model according to the updated node information of the current node. The texture quality during reconstruction of a natural scene in the multi-view image is improved, and the texture mapping effect is enhanced.

The invention discloses a method for processing an instant fish sauce. The method includes placing fish pieces in a deodorization liquid for curing and then mixing and frying rapeseed oil, garlic, fermented soya beans, chili powder, shiitake mushroom, peanut and bean paste to obtain a homemade hot sauce; adding the homemade hot sauce to the fish pieces subjected to deodorization curing, then adding oil, carrot, red pepper and the homemade hot sauce for mixing and then frying for dehydration to obtain the fish sauce. According to the method, the problem that aquatic products are soft in textureafter cured by high salt is solved by means of the synergistic effect of raw material pretreatment, frying dehydration, canning and sterilization, the product texture quality is improved, and the fish umami taste is maintained to the largest extent. Carrot raw materials are added to the product, and the effect of improving eyesight and nurturing the soul can be improved if a user eats the fish sauce frequently. The instant canned product is convenient to eat and carry, spicy in taste and rich in nutrient.

The invention discloses novel rapid bright quenching oil. The oil comprises, by weight fraction, base oil, a catalyst cold agent, an antioxidant, a scaling inhibitor, animal and vegetable oil and a brightening agent. The scaling inhibitor is a single-handing ash-free dispersing agent T151 or polyisobutene bissuccinimide T154 or high molecular weight polyisobutene bissuccinimide T16, the brightening agent is Mirilline oleate or mushroom ene acetic acid or zinc butyl octyl dithiophosphate T202; the antioxidant is a mixture of an amine antioxidant and a phenolic antioxidant; the amine antioxidantis selected from at least one of alkylated diphenylamines, alkyl phenyl-alpha-naphthylamine or N-phenyl group-N'-alkyl group-P-phenylene dI amine. Through sintering, the oil has the good cooling, brightness and thermal oxidation stability, the cooling time is short, the cooling capacity is good, meanwhile, the brightness level can reach A, the metal luster can be effectively improved, the qualityof the treated metal is improved, and a quenched workpiece is bright in surface and free of cracking.

The invention relates to the technical field of grain processing and discloses a production method of fresh wet rice noodles, which comprises the steps of (1) soaking rice, grinding the rice, and screening to obtain rice pulp; (2) mixing the rice pulp of the step (1) with compound sugar, and stirring well to obtain a slurry; and (3) steaming a sheet of the slurry of the step (2), cooling the sheet, and cutting the sheet into strips to obtain the fresh wet rice noodles, wherein the compound sugar comprises at least two of trehalose, glucose, sucrose and xylitol. The compound sugar is added after grinding and screening according to the production method, anti-aging action of starch in the fresh wet rice noodles is improved; a starch hydrate system is changed, so that the rice noodles are more elastic, the taste of the rice noodles is improved, all texture quality, sensory quality and boiling quality of the fresh wet rice noodles in the storage stage can be improved, and aging of the fresh wet rice noodles can be retarded.