82results about How to "In line with the concept of health" patented technology

The invention provides a fabric, in particular to a mulberry silk and cuprammonium rayon yarn interwoven fabric. The fabric is interwoven by the mulberry silk and the cuprammonium rayon yarn, wherein warp is made of the mulberry silk, while weft is made of the cuprammonium rayon. The invention also provides a method for weaving the fabric, which is a method of interweaving the mulberry silk warp and the cuprammonium rayon yarn weft into the fabric, wherein the cuprammonium rayon yarn as the weft is subjected to predrying treatment before use; process steps of the warp and the weft are as follows: the warp adopts reeled silk to be subjected to rolling, primary twisting, doubling, second twisting, skeining, degumming, dyeing, rolling, warping and weaving; and the weft adopts cone winded yarns to be subjected to roll separating, twisting, skeining, dyeing, rolling, quilling, predrying and weaving. The method provides the product interwoven by the mulberry silk and the cuprammonium rayon yarn, and adds new content for colorful silk variety.

The invention discloses a method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers, and belongs to the field of paste food processing and fish by-product processing. Because of mixing and stir-frying of frittered freshwater fish, soybeans and Pixian thick broad-bean sauce, the delicious mushroom-fish tidbit paste has a fish fragrance, contains rich and comprehensive nutrients and has an excellent taste. Because of utilization of mushrooms, the delicious mushroom-fish tidbit paste has a rich sauce fragrance. Through utilization of large amounts of effective seasoning components of scallions, ginger and garlic and other natural spices, the delicious mushroom-fish tidbit paste has a rich and attractive integral flavor and an obvious scallion and garlic fragrances. The delicious mushroom-fish tidbit paste does not contain a preservative and has a long shelf life of 12 months. The method for preparing the delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers fully utilizes frittered freshwater fish leftovers. The delicious mushroom-fish tidbit paste still has a heavy fragrance, contains rich nutrients and has a good taste after being subjected to high-temperature and high-pressure sterilization, has low salt and hot pepper content, and satisfies modern healthy-eating requirements.

The invention discloses delicious tongue-numbing spicy gluten strips. The invention is characterized in that the delicious tongue-numbing spicy gluten strips are prepared from the following ingredients in parts by mass: 60-80 parts of wheat flour, 3-9 parts of purple sweet potato flour, 1-10 parts of Chinese prickly ash, 2-5 parts of cloves, 1-4 parts of star anises, 2-4 parts of laurel leaves, 1-3 parts of Ligusticum chuanxiong hort, 1-15 parts of hot peppers, 1-5 parts of sweet osmanthus flowers, 1-2 parts of amomum fruits, 1-3 parts of galangals, 1-3 parts of honeysuckle flowers, 1-6 parts of sugar, 5-10 parts of salt and 10-20 parts of water. The preparation method comprises the following processes: preparing the ingredients; drying and crushing the prepared ingredients; kneading the crushed ingredient into dough; roasting the dough; and packaging the roasted dough, so that the delicious tongue-numbing spicy gluten strips disclosed by the invention are prepared. Original tastes of the spicy gluten strips are preserved by the preparation method. The prepared spicy gluten strips satisfy the health concepts of the present society, and are enriched in certain nutritive values, so that the spicy gluten strips can be more easily accepted by the public.

The invention discloses a breeding method of mallard. The breeding method is characterized in that the growth period of the mallard is divided into a 1-25-day duck phase, a 25-45-day duck phase and a 45-70-day duck phase according to different growth time. The breeding method comprises the following breeding steps: (1) during the 1-25-day duck phase, feeding a first type feed, a green feed, small fishes and shrimps, swan-mussel and earthworms to the mallard within 1-25 days; (2) during the 25-45-day duck phase, feeding a second type feed, escargots, the small fishes and shrimps and aquatic plants to the mallard within 25-45 days; and (3) during the 45-70-day duck phase, feeding rice, wheat bran, soybean cake, peanut cake, the small fishes and shrimps and the aquatic plants to the mallard within 45-70 days. By virtue of the method, the physical property of the mallard can be improved; any chemical medicament feed additive is not used and chemical hormones are not added, so that free pollution and harmlessness are realized and the meat is delicious when being eaten; and meanwhile, the healthy concept of modern people is also met, the market prospect is wide and the economic benefits of farmers are improved.

The invention discloses a traditional Chinese medicine formulation for promoting growth and development of chicken, increasing laying rate and improving chicken meat quality and flavor. The traditional Chinese medicine formulation is characterized by comprising the following traditional Chinese medicine components in parts by weight: 1000-1500 parts of pine needle meal, 150-200 parts of hawthorns, 150-180 parts of dangshen, 150-180 parts of tangerine peel, 140-170 parts of rhizoma atractylodis, 140-180 parts of radix astragali, 120-140 parts of radix rehmanniae, 150-200 parts of fennel, 140-160 parts of angelica sinensis and 60-120 parts of alga. The whole formulation can be used without incompatibility; when the traditional Chinese medicine formulation is used for feeding broilers or layers, the appetite is improved, the nutrition is supplemented, the growth of chicken can be promoted, and the price of feed is increased; after the traditional Chinese medicine formulation is used, the meat quality and the flavor are improved; the traditional Chinese medicine formulation has the effects of preventing and curing diseases and improving the crop rate and the laying rate; furthermore, the traditional Chinese medicine formulation is free from residue and drug resistance, and does not contain carcinogenic, teratogenetic and mutagenic components; the problem of the balance between food additives and natural nutritional ingredients can be effectively solved, so that the traditional Chinese medicine formulation has wide application prospect and practical value.

The invention relates to a manufacture method of elastic plasticine, relating to a technology of manufacturing elastic plasticine, and comprising the following steps: picking mature Chinese scholartree pods; removing impurities and breaking; forming a plasticine base or plasticine base powder, wherein the breaking standard is characterized in that the granularity can be screened through a sieve of more than 20 meshes; further, denucleating the Chinese scholartree pods, and remaining pulp, which has better effect; and adding Eucommia ulmoides, honey, starch or edible pigment. The material and method provided by the invention can be used for manufacturing the plasticine or elastic ball toys and also can be used for certain special application. The elastic plasticine has the beneficial effects of plasticity and elasticity, can serve as a toy, is interesting and attracts majority of fans. The elastic plasticine can be kneaded into any shape like mud. If being kneaded into a small ball and is thrown onto the ground, the elastic plasticine can bounce up like a table tennis ball. The elastic plasticine is simple to manufacture, is easy to popularize, has the characteristics of environmental friendliness and hygiene, and conforms to the health concept of the modern human being.

The invention provides a method for ecologically breeding mallards. According to the method, culturing farm site selection, duckling house and breeding mallard construction, breeding environment and scientific management of mallards of different ages are researched, a scientific and reasonable breeding method is provided, physique of the mallards can be increased without using any chemical agent feed additives and without adding chemical hormone, quality of meat and eggs of the bred mallards can also be excellent, the meat quality is delicious when the meat is eaten, and health concept of modern people is also satisfied. In addition, breeding cost is low, the method has wide market prospect, and economic benefits of farmers are increased.

A method of raising the Tegel duck includes the steps of 1, feeding the females and males of Tegel duck from one week old to five weeks old with first additive-mixed daily ration; 2, feeding the females of Tegel duck from six weeks old to 20 weeks old with second additive-mixed daily ration; 3, mating the Tegel duck from 21 weeks old, and adding, by weight, 3 parts of alfalfa, 2 parts of gentian, 1 part of honeysuckle and 2 parts of liquorice into 1000 parts of health sand; 4, feeding the females of Tegel duck in the incubation period in the same way as the step 1, tripling the red date, feeding the females with royal jelly mixed water every day for two weeks, and playing light music beside a duck shed every day. The ratio of the additive to the daily ration is 2:25 and 1:25 in the first step. The ratio of the additive to the daily ration is 2:30 and 1:30 in the step 2. The ratio of the royal jelly to the water is 13:100.

The invention relates to the field of food and particularly relates to the field of deep utilization of okra, in particular to a soft candy prepared from okra scraps as well as a preparation method of the soft candy. The soft candy prepared from okra scraps comprises raw materials in parts by weight as follows: 25-30 parts of an okra scrap extracting solution, 35-55 parts of xylitol, 40-65 parts of high-maltose syrup, 1.5-2.0 parts of composite gel and 0.5-1 part of modified starch, wherein the composite gel comprises gelatin, carrageenan and xanthan gum. The okra scraps are taken as a raw material and subjected to deep processing, so that the okra gel soft candy is obtained, waste is turned into wealth, and the additional value of okra is increased. Besides, the gel soft candy has high nutritional value and a health-care effect and accords with the health-care concept of people.

The invention provides a brown lactic acid bacteria beverage base material and a making technology thereof, and belongs to the technical field of lactic acid bacteria beverages. The brown lactic acidbacteria beverage base material is characterized by being made from the following raw materials in parts by weight: 40-80 parts of milk powder, 0.03-0.1 part of sodium hydroxide, 0-20 parts of glucose, 3-9 parts of a thickening agent, 400-650 parts of white granulated sugar, 8-25 parts of an acidity adjusting agent, 0-100 parts of a flavor regulator, 0-3 parts of a preservative, 0-5 parts of essence, 0.01-0.3 part of fermentation probiotic strains, and the balance of water, wherein all the parts by weight of the components is 1000. The brown lactic acid bacteria beverage base material has thebeneficial effects that the sodium hydroxide is added to the making technology of the brown lactic acid bacteria beverage base material, so that the production efficiency is greatly improved; artificial pigment does not need to be added, so that the product namely the brown lactic acid bacteria beverage base material is green and healthy; and the product has the characteristics of being high in acid taste and high in sweet taste, the mouth feel is diluted by a high time, the flavor is good, the brown lactic acid bacteria beverage base material is suitable for catering enterprise terminals to use, product output is quick, and increase of the sales volume is facilitated.

The invention relates to the field of food processing, and concretely relates to a low-sugar nougat and a production method thereof. The low-sugar nougat comprises, by weight, 1.2-1.5 parts of water,0.5-0.9 part of gelatin, 0.3-0.6 part of egg white, 3-4 parts of erythritol, 5-6 parts of trehalose, 13-16 parts of syrup, 0.01-0.05 part of edible salt, 2-5 parts of cream, 3-6 parts of milk powder,0.01-0.03 part of vanillin and 10-15 parts of peanut kernels. Additionally, the addition of the trehalose and erythritol reduces the sugar content of the nougat, prevents the conversion of reducing sugar in the boiling process, and improves the stability and the fresh-keeping property of the product; and a water bath heating process and a programmed vacuum cooling process are adopted, so the nougat has the advantages of soft and fine taste, complete structure, long storage time, proper energy supplementation and good texture.

The invention provides an anti-smog mask with a multilayer structure, and belongs to the field of sanitary protective articles. The anti-smog mask comprises a mask body and a breath monitoring unit, wherein the mask body is composed of an inner layer, a middle layer and an outer layer from inside to outside, the inner layer is made of soft cloth, the middle layer and the outer layer are made of formable materials, a first air inlet and a first expiration port are formed in two sides of the outer layer respectively, a miniature silent air inlet fan is arranged at the first air inlet, a miniature silent air exhaust fan is arranged at the first expiration port, a second air inlet and a second expiration port are formed in the middle layer, the first air inlet and the second air inlet communicate through an air inlet channel, the first expiration port and the second expiration port communicate through an air exhaust channel, an air inlet one-way valve is arranged in the air inlet channel,an air exhaust one-way valve is arranged in the air exhaust channel, and an air filter layer is arranged between the first air inlet and the air inlet one-way valve; and the breath monitoring unit comprises a controller and a breath monitoring module for monitoring the breathing frequency of a user. The anti-smog mask has good anti-smog effect, can be repeatedly used for many times, and is environment-friendly and healthy to use.

The invention relates to the technical field of brewing, and specifically relates to a lotus root wine brewing technology. The lotus root wine brewing technology comprises the following steps: (1) rawmaterial selection and treatment: washing lotus root, segmenting, removing the peel, removing the joint parts of lotus root, and putting the washed lotus root into a beating machine for beating so asto obtain a lotus root crude liquid; (2) saccharification: adjusting the pH value of the lotus root crude liquid between 5.5 and 5.7, constantly stirring, then adjusting the temperature to be 72 to 76 DEG C, and adding alpha-amylase for a reaction; cooling the temperature between 57 and 62 DEG C, adjusting the pH between 3.5 and 4.5, and adding a saccharifying enzyme for treatment; filtering thelotus root crude liquid to remove lotus root residue so as to obtain a lotus root clear juice. According to the lotus root wine brewing technology adopting the technical scheme, lotus root wine produced by using the technology is clarified and transparent in wine liquid, yellowish to golden yellow in color, developmental in nutrition, elegant in wine body, fine and smooth in wine quality, full intaste, lasting and coordinated in aroma, is a health beverage meeting the health concept of modern people, and is extremely broad in market applications.

The invention relates to an energy-saving type solar electric auxiliary heating water boiler which comprises a protection radiator, a control module, a water boiler body, a water purifier connected with the water boiler body, a solar thermal collector filled with heat conduction oil, and a liquid storage tank arranged on the solar thermal collector. Both the protection radiator and the water boiler body are connected with the liquid storage tank. The water boiler body comprises a preheating water tank and an instant heating heater which is connected with the preheating water tank and provided with an outlet. A temperature sensor I and a plurality of bundles of heating coils spaced through deflectors are arranged in the preheating water tank. A manual draining valve is arranged at the bottom of the preheating water tank. A hot water tap and a cold water tap are arranged on one side surface of the preheating water tank. The hot water tap is connected with the instant heating heater through a valve feedback sensor. The outlet is provided with a temperature sensor II. The temperature sensor I, the temperature sensor II and the valve feedback sensor are all connected with the control module. The energy-saving type solar electric auxiliary heating water boiler is simple in structure, easy to implement, and remarkable in energy-saving effect.

The invention relates to a breeding method of breeding hens. The breeding method comprises the following steps of 1, feeding daily ration doped with additives to female and male breeding hens who are one week to seven weeks old, wherein the respective proportions of the additives for the female breeding hens and the male breeding hens to the daily ration are 2: 25 and 1: 20; 2, feeding daily ration doped with additives to female and male breeding hens who are 8 weeks to 24 weeks old, wherein the respective proportions of the additives for the female breeding hens and the male breeding hens to the daily ration are 2: 25 and 1: 25; 3, beginning to mate the breeding hens who are 25 weeks old, wherein at the moment, alfalfa, felwort, honeysuckle and liquorice are added to health care sand; and 4, recovering feeding in the step 1 at the incubation period of the female breeding hens, feeding water doped with bee milk to the female breeding hens in the afternoon every day, and playing light music by the side of a breeding hen house in this period, wherein the proportion of Chinese dates is increased by three times.

The invention discloses sambucus williamsii flower flavored soft sweets and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the following steps of by taking a sambucus williamsii flower concentrated solution, a non-sugar sweetening agent and a gelling agent as raw materials, heating and uniformly mixing, adding an acidulant to adjust the pHvalue to 3.5-4 to obtain soft sweet syrup, performing injection molding, cooling, demolding, coating powder and packaging to obtain the sambucus williamsii flower flavored soft sweets. The powder-coated raw material comprises one or more than two of starch, glutinous rice flour, isomaltooligosaccharide powder and psyllium husk powder. The pH is adjusted, so that the gel structure of the soft sweets can be improved, the shelf life of the soft sweets can be prolonged, and the shelf life is as long as 14 months. The sambucus williamsii flower flavored soft sweets are sugar-free, low in calorie,does not enter human metabolism, is free of essence, safe and healthy, and suitable for being eaten by various crowds, especially diabetic patients, obesity patients and people with low immunity.

The invention provides sea cucumber strips. The sea cucumber strips use natural starch as a basic material, the natural starch is matched with sea cucumbers, iodized salt and sucrose, and the sea cucumber strips are made from the basic material including 10-15 parts of corn starch, 2-10 parts of fresh sea cucumbers, 5-15 parts of potatoes, 0.1-0.5 part of iodized salt, 1-5 parts of sucrose, 5-10 parts of wheat flour and 1-2 parts of eggs, and auxiliary materials including 0.1-0.3 part of baking soda and water 5-15 parts of, wherein the eggs are beaten eggs. The sea cucumber strips have rich nutrition and delicious taste.