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61results about How to "Increase likeability" patented technology

Instant crispy and tasty fresh-keeping vegetable and preparation method thereof

The invention discloses an instant crispy and tasty fresh-keeping vegetable and a preparation method thereof. The preparation method mainly comprises the following steps: (1) cleaning, blanching and calcifying a fresh vegetable to obtain a vegetable base material; (2) weighing the vegetable base material in a formula ratio and adding a proper amount of seasoner into the vegetable base material, and uniformly stirring; (3) adding a proper amount of an acidity regulator into the seasoned vegetable base material and uniformly stirring to obtain an instant crispy and tasty fresh-keeping vegetable semi-product with a non-significant sour feeling with the pH value of 3.0-4.6; (4) quantitatively packing the instant crispy and tasty fresh-keeping vegetable semi-product to obtain a fresh-keeping vegetable pack; and (5) putting the fresh-keeping vegetable pack into a sterilization room to sterilize, and cooling the fresh-keeping vegetable pack to room temperature after sterilization to obtain the instant crispy and tasty fresh-keeping vegetable. The preparation method is simple, safe and easy to operate, and the instant crispy and tasty fresh-keeping vegetable prepared by the preparation method is crispy and tender in taste, non-significant in sour feeling, stable in flavor and long in expiration date.
Owner:UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1

White-light LED design method and lamp with high light color quality

The invention discloses a white-light LED design method and a white-light LED lamp with high light color quality. According to the method, by simulating a sunlight spectrum and selecting 6-9 kinds of LED chips with different colors to constitute an LED module, and optimizing a composition proportion of each LED monochromatic light via a constraint equation set, white light with a color temperature of 2000K-8500K can be continuously output, wherein a color quality scale (CQS) is more than 96, and a Duv is less than 0.01. The constraint equation set provided by the invention comprises constraint consisting of chroma and spectrum, color quality of a white light source is improved by optimizing a distance Duv between a color coordinate point to a blackbody curve and the CQS, and a spectrum composition that is closer to sunlight and healthier for human bodies is obtained by the constraint of a physiological cycle influence factor and a blue light damage threshold of the sunlight spectrum on the spectrum. According to the method and the lamp provided by the invention, optimization on the chroma and the spectrum of the white-light LED is achieved, the LED white-light output with high light color quality is achieved, and a new path is provided for achieving high-quality healthy illumination.
Owner:GUANGDONG INST OF SEMICON IND TECH

Processing method for flavored dried red dates

Provided is a processing method for flavored dried red dates. The method includes the following steps that 1, fresh mature red dates are collected and washed clean, pits of the red dates are removed, the red dates are sliced, fresh red date slices are collected and conveyed into a dryer to be dried at the drying temperature controlled within 55 DEG C-60 DEG C till the water content reaches 15%-25%, and then dried red date slices are obtained; 2, the dried red date slices are conveyed into freezing equipment under the sealing condition to be frozen for 12 h at the temperature of -20 DEG C, and then frozen and dried red date slices are obtained; 3, the frozen and dried red date slices are taken out and conveyed into a steamer, a layer of padding is laid on the steamer, then the frozen and dried red date slices are placed on the padding, and the frozen and dried red date slices are steamed for 1 h-2 h through steam to be ripened and flavored; 4, the steamed red date slices are cooled to the normal temperature and then conveyed into the drying equipment to be dried till the water content ranges from 10% to 20%, and the dried red date slices are naturally cooled at the normal temperature and then packaged, wherein the temperature of the drying equipment is controlled in a three-temperature-zone mode, and the red date slices can be eaten once a packaging bag is opened.
Owner:石雪田

Article category information pushing method and device, electronic device and medium

The embodiment of the invention discloses an article category information pushing method and device, an electronic device and a medium. A specific embodiment of the method comprises the steps of obtaining an article information set composed of article information of each article; based on the search frequency, the click rate and the article circulation rate included in each piece of article information in the article information set, generating a score value of the article information to obtain a score value set; based on the score value set, selecting article information meeting a preset condition from the article information set as target article information to obtain a target article information set; generating a target article category information set based on the article category information included in each piece of target article information in the target article information set; and pushing each piece of target article category information in the target article category information set to a display device. According to the embodiment, the objectivity of the determined target article category information and the utilization rate of the article category information are improved, and webpage space resources for displaying the article category information are saved.
Owner:BEIJING MISSFRESH ECOMMERCE CO LTD

Preparation method of high-protein low-phytate plant-type rice bran yoghurt

The invention discloses a preparation method of high-protein low-phytate plant-type rice bran yoghurt. The preparation method comprises the following steps of: milling brown rice to obtain germ flour, adding sodium bicarbonate, performing puffing, and performing cooling to room temperature for standby application; performing ultra-fine pulverization by a wet method on the rice bran after stabilization treatment, performing screening through a 100-mesh sieve to obtain rice bran powder; mixing the rice bran powder with beer yeast powder and water, and performing colloid milling; performing filtration through a gauze to obtain filtrate; adding cellulase into the filtrate, and performing water-bath hydrolysis under the condition of 50-60 DEG C for 1-1.5h; performing cooling to 40-50 DEG C, adding phytase, and performing hydrolysis for 1-1.5h so as to obtain enzymatic hydrolyzate; adding a stabilizer and white granulated sugar into the enzymatic hydrolyzate and performing uniform mixing to obtain blending liquid; raising the temperature of the blending liquid to 90-100 DEG C, maintaining the temperature for 15-20min, and performing cooling to obtain sterilizing liquid; adding lactobacillus and streptococcus thermophilus into the sterilizing liquid of 50 DEG C and performing standing for 20-40 min; and adding feed liquid after inoculation and activation into a yogurt bottle, performing fermentation, taking out the fermented feed liquid, placing the taken-out feed liquid into a post-fermentation room of 4 DEG C, and performing standing for 8h or above so that the rice bran yoghurt can be eaten.
Owner:JINGCHU UNIV OF TECH

Method for obtaining making profits for user in screen-locking system

The invention discloses a method for obtaining making profits for a user in a screen-locking system. When a user enters a screen-locking system, a community center is clicked for entrance and a virtual company is established at the community center; the user establishing the community center makes an announcement for employing employees at a notice board of the community center; other users join in the virtual company and the user belonging to the same company complete a task together, a task completing process and result are recorded into a server, and the server calculates rewards according to the completion state of the task and adds the rewards into a user center; the user establishing the community center, together with the employees, carries out task competition with other virtual companies, a competition process and a competition result are recorded into the server, and the server provides rewards and shared revenues based on the task completion state; and the user establishing the community center allocates the obtained rewards and shared revenues to the employees. Therefore, ideas of a mobile game and social communication are fused into a screen-locking profit-making system, so that the development requirement of the modern APP profit-making mode can be met.
Owner:SUZHOU TIANPING ADVANCED DIGITAL TECH

Preparation method of sand pot local chicken soup

The invention relates to the technical field of food preparation, in particular to a preparation method of sand pot local chicken soup. The preparation method has the advantages that healthy raw material chicken are selected, thereby reducing the adverse effects on the human body after eating, improving the smoothness and deliciousness of the soup, reducing the oil content in the soup, and improving the people's favorite degree for the soup. The preparation method of the sand pot local chicken soup comprises the following steps of (1) selection of the raw material, wherein a free-ranging hen growing for 11 months and in the egg-laying period are selected as a raw food material; (2) pretreatment of the raw material; (3) cleaning of chicken nuggets; (4) preparation of auxiliary materials; (5) blanching of the chicken nuggets; (6) preliminary cooking; (7) removal of slag and blood foam; (8) fire regulating for cooking, wherein after removal of the slag is completed, the medium flame is regulated for continuous cooking, when turbidity occurs again on the surface of the soup, step (7) is repeated until the blood foam and slag are no longer produced; (9) addition of chicken blood; (10) removal of slag; (11) dishing up, wherein cooking is continued for 2 min, 5 g of salt is added, the soup is covered with a sand pot cover, the heat is turned off, and dishing up is carried out.
Owner:新余市陈香餐饮发展有限公司

Method for providing advertising service by means of advertising medium, and apparatus and system therefor

InactiveCN106462868AAchieve advertising effectIncrease likeabilityAdvertisementsThird partyService provision
The invention discloses a method for providing advertising service by means of advertising medium, and an apparatus and a system therefore. The present invention relates to a method for providing an advertising service, provided by means of an advertising medium, capable of providing advertisements to users more efficiently, and to an apparatus and a system therefor, the present invention being capable thereby of increasing user satisfaction by: exposing, when advertisement content has been exhausted and advertisement inventory is idle, reminder content generated by a third-party application through the idle advertisement inventory to achieve a similar advertising effect; providing application service and advertising service without incurring user resistance by displaying advertisements with identical user interface / user experience (UI / UX) of an application of the medium; allowing an application developer to produce advertisements with customized UI / UX by means of a convenient method; and allowing an application developer to include an advertisement SDK provided by an advertisement network company in an application, so that an advertisement is requested from an advertisement server when the developed application is executed to thus provide unique advertising material produced conforming to various sizes thereof even if an advertising company is not exposing advertisements produced by means of an advertisement-authoring tool on the screen of a user of the application.
Owner:SK PLANET CO LTD

Beef cattle slaughtering and segmenting process

InactiveCN111213702AGrowth inhibitionPlay a broad-spectrum bactericidal effectSlaughterhouse arrangementsCarcasses disinfectionEngineeringFood supply
The invention discloses a beef cattle slaughtering and segmenting process. The process comprises the following steps: S1, beef cattle receiving: providing beef cattle by a qualified supplier; S2, entering into a temporary rearing pen: rearing the beef cattle for three months; S3, food supply stopping and water supply stopping in the pen: cutting off food 18-24 hours before slaughtering and cuttingoff water 12 hours before the slaughtering; S4, pre-slaughter treatment; S5, entering into a turning plate box, and hanging; S6, slaughtering; S7, quarantine and trimming of carcasses and internal organs; S8, high-pressure washing: washing the carcass with a 32-38 DEG C cleaning solution under a high pressure of 0.2 MPa or above; S9, draining and cooling; S10, acid discharging: performing standing for 12-24 hours at a temperature of 0-4 DEG C and a relative humidity of 70-80%; S11, segmenting and trimming: separating parts of beef according to the variety, and performing trimming; S12, weighing, packaging and quick-freezing; S13, metal detection; and S14, packaging and refrigeration of a finished product. According to the process, the safety coefficient of the slaughtered beef is increased, consumers can eat the beef more securely without worrying about the problem of rot of the beef due to bacteria, and the quality guarantee period of the beef is prolonged.
Owner:北京卓宸畜牧有限公司

Preparation method and application of autumn pear syrup

PendingCN112869163AFix stability issuesSolve the disadvantage of poor reproducibilityConfectionerySweetmeatsSucrosePreservative
The invention discloses a preparation method and application of autumn pear syrup, and relates to the technical field of food processing. The preparation method comprises steps S1-S7, and the steps S1-S7 are respectively and comprehensively described as follows: cleaning, manual selection, peeling, denucleating and crushing, squeezing and filtering, enzymolysis, primary concentration and sterilization, and secondary concentration. Before the step S1, a step S01 and a step S02 are further included, the step S01 is raw material acceptance inspection, the step S02 is primary cleaning and sorting, the preparation method is a new preparation technology of the autumn pear syrup, and the technical problem of the traditional autumn pear syrup is solved. According to the preparation method, the production efficiency is improved, and the procedures of continuous vacuum concentration, automatic conveying, automatic sterile filling and the like are incomparable to those of traditional methods. The preparation method disclosed by the invention can realize process reproduction, and the prepared autumn pear syrup is longer in shelf life, can be stored for 24 months at normal temperature, is free of cane sugar, essence, pigment, preservative and thickener, is excellent in quality, pure in taste, safe and healthy.
Owner:上海龙哒哒贸易有限公司

Gold alloy, preparation method thereof and artificial intelligence processing device

The invention belongs to the technical field of precious metal processing, and particularly relates to a gold alloy, a preparation method thereof and an artificial intelligence processing device. The method comprises the steps that smelting raw materials of the gold alloy are smelted in the atmosphere with protective gas; after the materials are completely melted down, the temperature of the liquid metal liquid is adjusted, and a cast ingot is obtained through casting; and the cast ingot is rolled and annealed, and then the gold alloy based on Au-Ag-Cu is obtained. The machining device comprises an ingot casting forming machine, an ingot casting strip feeding mechanism and an ingot casting strip rolling press. According to the invention, indium, vanadium nitride and iron carbide are added into the Au-Ag-Cu-based alloy using a large amount of Ag and Au, so that the hardness, scratch resistance, wear resistance and processability of the gold alloy are improved; and meanwhile, the gold alloy is moderate in density and good in hand feeling and weighing feeling, the made ornament has texture, the situation that the metal has heavy feeling due to too heavy weight and low-cost feeling due to too light weight is avoided, and the use effect is good.
Owner:深圳市瑜悦珠宝有限公司
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