59results about How to "Increase the degree of ripening" patented technology

The invention relates to a method for improving saline soil in excavated groves of border trees in a coastal region. The method comprises the following steps: 1, draining salt underground; 2, excavating the original soil in excavated groves of the border trees, airing the excavated soil aside, watering the excavated soil thoroughly, making a soil body in a freeze thawing state, repeatedly naturally freezing and thawing the soil body in winter, thawing the soil body in spring, mixing industrial wastes in the soil body, blending uniformly, and directly backfilling the blended soil serving as backfill into ditches excavated for the border trees; 3, starting border irrigation with a great amount of water, soaking the soil body, draining saline water through a concealed pipe salt drainage system, and stop salt-leaching when soil salinity in 1-meter soil body is detected to be below 0.5 averagely; 4, mixing organic wastes in surface soil in the depth of 30cm, and performing rotary tillage to mix uniformly; and 5, selecting saline-alkali tolerant plants, namely trees and shrubs and leguminous plants for improving soil, arranging three-dimensionally, and finishing according to a garden plantation standard. By various means such as engineering and physical improvement and biological treatment, the comprehensive effectiveness is obvious.

The invention relates to Australia crayfish breeding expanded sunken cooperation fodder and a production process thereof and belongs to the technical field of shrimp expanded fodder. The fodder comprises 10-18 parts of fish meal, 5-10 parts of dried-powder of housefly larvae, 10-16 parts of shrimp meal, 4-8 parts of fermented soybean meal, 14-16 parts of soybean meal, 5-15 parts of peanut meal, 12-14 parts of strong flour, 2-4 parts of yeast autolysis powder, 2-5 parts of squid liver, 2-3 parts of shrimp shell meal, 2-5 parts of dried earthworm powder, 1-2 parts of fish oil, 2-3 parts of phosphatide oil, 1.5-2 parts of monocalcium phosphate, 1.66-2.63 parts of bentonite, 0.1-0.2 part of choline chloride, 0.04-0.08 part of calcium bisbutyrate, 0.1-0.2 part of unshell agents, 0.05-0.1 part of astaxanthin, 0.06-0.1 part of synbiotics, 0.2-0.3 part of compound vitamin premix and 0.3-0.5 part of compound trace element premix. By means of the fodder, the intestinal health of Australia crayfish can be substantially improved, the disease resistant capacity of the Australia crayfish is enhanced, the fodder digestion rate is improved, the growth performance is improved, and great social value and economic value are created.

The invention discloses a freshwater cyprinidae fish mixed feed composed of the following raw materials: fish meal, soybean meal, cottonseed meal, vegetable meal, flour, rice bran, soybean oil, calcium dihydrogen phosphate, compound vitamins, composite mineral elements, 50% choline chloride, zeolite powder, phytase premix, and lactobacillus premix. The preparation of the freshwater cyprinidae fish mixed feed includes two times of crushing, mixing, blending, granulating and cooling, sieving, packing and other steps. The freshwater cyprinidae fish mixed feed can increase the degree of curing of the raw materials, at the same time, improves the utilization rate of phosphorus in the feed, promotes the healthy development of fish intestinal tracts, improves feed digestion and absorption, reduces the food coefficient, and increases production and income of farmers.

The invention discloses an extruder in the field of grain feed machinery, which comprises a transmission system, a feed inlet, an extrusion cavity and a discharge device. The feed inlet is formed at the front end of the extrusion cavity; the discharge device is arranged at the rear end of the extrusion cavity; a discharging control valve is also arranged between the discharge device and the extrusion cavity; the discharging control valve comprises a valve body; and the valve body is provided with a valve cavity which transversely passes through the valve body. One side of the valve cavity is connected with the rear end of the extrusion cavity, and the other side of the valve cavity is connected with a discharging cavity in the discharge device. A spool mounting hole which longitudinally passes through the valve body is also formed on the valve body, and is intersected with the valve cavity; a lifting spool is arranged inside the spool mounting hole in a matching mode; the middle of the spool is provided with a transverse runner; the lower part of the spool is provided with a downward discharge channel; a side hole of which the opening faces one side of the extrusion cavity is formed on the upper part of the discharge channel; and a lifting regulating device is connected to the upper part of the spool. The extruder can regulate the pressure in the extrusion cavity, flow away materials by a bypass, and guarantee the balanced quality of extrusion processing.

The invention discloses a production technology of rice noodles and a production line thereof, and the technology comprises the following procedures: lifting rice to an air-jetting rice polisher; handing over the rice to a specific gravity sanding removing machine; lifting the rice to a rice storage tank; conveying the rice to a jet flow rice washing machine; conveying the rice to a water-rice separating tank; conveying the rice to a micro powder crusher; conveying the rice flour to a delayed conveyor; conveying the rice flour to a mixer; conveying the rice flour pellets to a self-cooked scroop; conveying the rice noodles to a poach machine; and conveying the rice noodles to a water cooler. The production line comprises a primary lifter, the air-jetting rice polisher, the specific gravity sand removing machine, a secondary lifter, the rice storage tank, the jet flow rice washing machine, the water rice separator, the micro powder crusher, a rice flour blower, the delayed conveyor, the mixer, the self-cooked scroop, the poach machine and the water cooler according to the conveyance of materials. The invention can produce rice noodles with good taste, fine tenacity and smooth surface, and has the advantages of small energy consumption, high production efficiency, simple technology and low cost.

The invention discloses a Guilin rice noodle production line and a production technology thereof, the production line comprises, according to the sequence of conveying materials, a rice storage tank, a jet flow rice-washing machine, a water / rice separator, a pulping machine, a pulp screen, an automatic pulp depositor, a piece steamer, a cooler, a filament extrusion machine, a water boiler, a water cooler and a dehumidifying device. The production technology comprises in sequence the steps of: the storage of rice, rice washing by jet flow, separation of water from rice, pulping, automatic pulp deposition, piece steaming, cooling, filament extrusion, water boiling, water cooling and dehumidification. Thoroughly-cooked, fresh and tasty Guilin rice noodle with high cooked extent can be produced with less energy consumption by the production line according to the invention. Fresh Guilin rice noodle with high cooked extent and smooth surface can be produced with less energy consumption by the production technology according to the invention.

An extrusion-type puffing machine for food or forage is composed of extruding cavity, extruding screw bolt, flow-stabilizing extruding-out unit with extruding hole, extruding nozzle, cutting blade close to the outer side of said nozzle and driven by motor, the heat exchanger and converge part between said flow-stabilizing extruding-out unit and extruding nozzle, and casing with inlet and outlet of cold medium.

The invention discloses a processing method of dried crispy fishes. The processing method of the dried crispy fishes is characterized by comprising the following steps: (1), carrying out washing, namely sorting trash fishes, putting the sorted fishes into clean water, adding treatment liquid so as to carry out dipping, removing viscera, and carrying out washing; (2), carrying out pickling, namelyuniformly mixing a pickling material with the washed fish meat, containing the mixture in a sealed container, and carrying out pickling ; (3), carrying out marinating, namely immersing the pickled fishes in a marinade, and carrying out ultrasonic oscillation; (4), carrying out steaming, namely roasting the marinated fishes, putting the baked fishes on a distillation layer of a steamer, and carrying out steaming; (5), carrying out oil-frying, namely brushing surfaces of the steamed fishes with camellia seed oil, brushing inner side and outer side of the steamed fish meat with seasoning paste, carrying out baking in an oven, and carrying out oil-frying by immersing the baked fishes in oil; and (6), carrying out sealed packaging, namely performing ultraviolet lamp irradiation on the oil-friedfishes so as to carry out sterilization, and filling nitrogen into packages so as to obtain the dried crispy fishes.

The invention discloses a production technology and a production line of rice noodles and noodles. The production technology comprises the steps of: material storing, material feeding, self-raising, strip extruding, water-boiling, water-cooling, water-chilling, quantificational cutting, conveying and packing. The production line comprises orderly arranged components of: a material storing tank, ascrew feeding machine, a self-raising machine, a strip extruding machine, a water-boiling machine, a water-cooling machine, a water-chilling machine, a quantificational cutting machine, a conveying machine and a packing machine. With the production technology and the production line provided by the invention, energy consumption can be saved, storage lives of the rice noodles and the noodles can be prolonged, and mouthfeels of the rice noodles and the noodles can be improved.

The invention relates to a puffed floating compound feed for preventing flesh color of ietalurus punetaus from yellowing and a production process thereof, and belongs to the technical field of breeding of aquatic products such as fishes. The feed disclosed by the invention comprises the following raw materials in parts by weight: 8-10 parts of fish meal, 20-25 parts of bean pulp, 20-25 parts of rapeseed meal, 8-10 parts of rice protein powder, 18-22 parts of flour, 8-10 parts of rice bran, 1-1.5 parts of monocalcium phosphate, 1-2 parts of soybean oil, 0.15-0.3 part of choline chloride, 1-2 parts of bentonite, 0.1-0.3 part of lysine hydrochloride, 0.1-0.3 part of a mildew preventive, 0.02-0.05 part of L-carnitine, 0.02-0.05 part of an antioxidant compound, 0.3-0.5 part of compound vitamin premix and 2-3 parts of compound trace element premix. By adjusting the feed formula structure, the feed achieves the effects of optimizing feed ingredients, enhancing fish immunity and intestinal health, promoting digestive absorption and muscle deposition and improving the muscle quality; and finally, the muscle yellowing ratio of the ietalurus punetaus under normal water quality and high-density feeding conditions can be reduced, the economic losses are reduced, and the economic benefits are improved.

The invention discloses a feed for suckling piglets. The feed comprises, by mass, 30-70 parts of corn, 10-30 parts of soybean meal, 5-20 parts of fish meal, 5-20 parts of whey powder, 5-10 parts of rice protein powders and 1-3 parts of compound premix. The feed is prepared by the following steps that (1) corn and soybean meal are mixed with water and then the mixture is crushed to 40-80 mesh usinga colloid mill to obtain a mixture A; (2) the mixture A is placed in a bucket, protease is added to the mixture A, and enzymatic hydrolysis of the mixture A is carried out for 5 to 6 hours to obtainan enzymolysis product B; (3) after the enzymolysis is completed, the temperature of the bucket is heated to>=60 DEG C to promote protease inactivation. As macromolecules in the corn and the soybean meal are decomposed into small peptides and amino acids by enzymolysis, and allergic proteins and anti-nutritional factors in the soybean meal are eliminated simultaneously, diarrhea caused by allergicreactions and anti-nutritional factors in early weaned piglets is reduced.

The invention discloses a preparation method of monascus tartary buckwheat rich in functional factors. The method comprises the following steps: (1) culturing a strain; (2) preparing a spore suspension; (3) preparing monascus spore powder; (4) preparing tartary buckwheat culture medium; (5) preparing first-stage fermented seeds; (6) preparing second-stage fermented seeds; and (7) fermenting monascus tartary buckwheat: inoculating the fresh tartary buckwheat culture medium with second-stage fermented seeds with the inoculation amount of 20-30%, transferring the inoculated material to a next-stage fermentation tank, adding a lovastatin-inducing agent, conducting uniform mixing, conducting fermentation at 28-30 DEG C for 8 days, and conducting stoving at 60 DEG C to obtain the monascus tartary buckwheat. The method has short preparation period. The monascus tartary buckwheat prepared by the method has a significantly-improved lipid-lowering effect, has rich nutritional value and functional ingredients, and is convenient to eat and good in flavor.

The invention provides aging-resistant steamed rice cakes served cold in summer and a preparation method thereof. The preparation method comprises the following steps of performing soaking, performing pulping, performing boiling, performing thickening, performing pulp decoction, performing mold injection, performing cooling, performing inspection and performing temperature-varying storage. A composite aging-resistant agent used for the aging-resistant steamed rice cakes served cold in summer and the preparation method thereof disclosed by the invention can effectively restrain the aging of starch, so that the preservation quality of foods is improved, and the shelf life of the foods is prolonged; and an alpha-amylase soaking method is adopted for the technology of the aging-resistant steamed rice cakes served cold in summer, provided by the invention, and alpha-amylase can reduce the length of side chains of branched chain starch, so that recrystallization of the branched chain starch is restrained, and the aging of starch is delayed. According to the aging-resistant steamed rice cakes served cold in summer and the preparation method thereof disclosed by the invention, a temperature-changed storage method is adopted for the technology, the nucleation rate and the growth rate of crystals in the starch are in temperature-changed regulation, so that recrystallization of the branched chain starch is restrained, and the purpose of delaying the aging of the starch can be effectively achieved; and a constant-temperature heating and decocting method is adopted for the technology, so that compared with brewing type steamed rice cake powder served cold in summer, the aging-resistant steamed rice cakes served cold in summer have the advantages of being high in curing degree, high in glutinous degree, delicately fragrant in taste, transparent, clear, soft and refreshing.

According to the polyurethane composite material and the preparation method thereof, the preparation method can improve the infiltration effect of a mixed material on a reinforcing material, and is particularly suitable for an HP-RTM process needing rapid curing, product defects are reduced, the production efficiency is improved, and meanwhile the product is excellent in toughness and good in mechanical property. The preparation method comprises the following steps: 1) mixing an isocyanate component and an isocyanate reactive component; and 2) injecting the obtained mixed material into a moldwith a built-in reinforcing material, and carrying out a reaction to obtain the polyurethane composite material; wherein the isocyanate component comprises polymerized MDI and an MDI monomer, and theisocyanate reactive component comprises polyether polyol and a catalyst, and optionally comprises small molecular alcohol and an internal releasing agent.

The invention discloses a propulsion screw rod for a bulking machine. The propulsion screw rod is characterized in that a plurality of sections of screws with different screw pitches are arranged in the whole propulsion screw rod; and all sections have different screw turn numbers. The propulsion screw rod disclosed by the invention has the characteristics of reasonable design, simple structure, high extrusion efficiency, low production cost, remarkable production effect and the like.

The invention discloses a making technology of half-dried quick-frozen chilled noodles, and relates to the field of making of noodles. The making technology comprises the following steps of performing vacuum dough mixing: performing vacuum dough mixing in a vacuum dough mixing machine, wherein the dough mixing time is 800-2000 seconds, the pressure of the vacuum dough mixing machine is 70-80kpa, and the water level in a water tank of a vacuum pump is 40cm; placing dough obtained from the vacuum dough mixing machine in a sterile room, performing standing for 20-30 minutes, and performing ageing; rolling the aged dough into sliced dough through a super single roller; longitudinally and horizontally extending the sliced dough with a corrugated roller so as to obtain dough bands; placing the obtained dough bands in environment with relative humidity being 75-95% and temperature being 18-25 DEG C, and then performing ageing for 20-30 minutes; further longitudinally and horizontally extending the aged dough bands with the corrugated roller; repeating the operations of rolling, longitudinal and horizontal extending and ageing for 1-2 times; rolling the obtained dough bands, and performing strip cutting so as to obtain curved noodles; spraying flour on the obtained noodles and lifting the noodles to enable the noodles not to be stuck, performing air-dry dehydration until the weight content of moisture in the noodles is less than 20%, and killing bacteria on the surfaces of the noodles by a physical method; and performing manual loading into frames, performing inspection, and performing warehousing for storage.

The present invention relates to a method for rolling and folding dough blocks. The method comprises the following steps: (1) firstly, dough blocks are conveyed through a lower conveyor belt to conduct a first rolling process; after the first rolling process, dough belts are formed; and then the dough belts are subjected to a first folding process; (2) after the dough belts are subjected to the first folding process in the step (1), the stacked dough belts are conveyed by an upper conveyor belt to conduct a second rolling process; then a second folding process is conducted; and then the treated dough belts are conveyed by the lower conveyor belt; and (3) the first rolling process and first folding process in the step (1) and the second rolling process and second folding process in the step(2) are conducted repeatedly. Advantages are as follows: a cross-type mechanical structure can automatically conduct vertical and cross-type repeated folding and rolling of the dough, and automatically export the dough belts with rich network and high ripening degree.

The invention discloses anti-allergic seafood shredded-coconut-flesh moon cake stuffing. The anti-allergic seafood shredded-coconut-flesh moon cake stuffing is characterized by the following aspects:the anti-allergic seafood shredded-coconut-flesh moon cake stuffing is prepared from the following raw materials of shredded coconut flesh, prawns, mantis shrimps, sour cheese, grape fruits, olive oil, sesame seed oil and so on. And a processing method of the anti-allergic seafood shredded-coconut-flesh moon cake stuffing comprises the following steps: (1) performing pretreatment on shrimp meat, namely soaking shrimp meat in yellow wine, and carrying out sealed immersion in a treatment solution; (2) carrying out cooking, namely steaming the pretreated shrimp meat with green tea water, coolingthe cooked shrimp meat, and pressing the cooled shrimp meat into shrimp pulp; (3) carrying out low-temperature fermentation, namely adding grape fruit pulp and the sour cheese into the shredded coconut flesh, carrying out stirring and mixing, and carrying out constant-temperature standing; (4) carrying out auxiliary material processing, namely respectively stir-frying and crushing peanut kernels,apricot kernels, black sesame seed and the like, and carrying out mixing; (5) preparing stuffing, namely adding the steamed shrimp pulp into the mixed shredded coconut flesh, carrying out stirring andmixing, adding the auxiliary material, the olive oil, the sesame seed oil, ginkgo leaf powder, and carrying out mixing; and (6) carrying out stewing, namely covering the preliminarily prepared stuffing by using mint leaves, carrying out coating by using a food preservative film, and carrying out stewing.

The invention discloses a method for processing health-care purple sweet potato glutinous rice cakes. The method is characterized by comprising the following aspects: (1) enzymolysis treatment: addingwater into glutinous rice flour, conducting boiling treatment, and then adding amylase to the boiled mixture, and conducting standing at a constant temperature; (2) steaming: adding a mixed inoculantinto a zymolytic glutinous rice liquid, conducting mixing, placing the mixed material into an incubator for fermentation, adding purple sweet potato powder and corn flour to the fermented mixture, and conducting kneading and steaming; (3) dough kneading: adding nutrition powder to the steamed glutinous rice dough, and conducting manual kneading; (4) stuffing preparation: crushing Pili nuts, chestnuts, hazelnuts, cashews and peanuts to obtain mixed powder, and respectively stir-frying and steaming the mixed powder; (5) curing: wrapping stuffing powder with glutinous rice wrappers, conducting pressing for shaping to obtain primary prepare rice cakes, adding water and fresh milk into a pot, and conducting braising; and (6) frying: heating soybean oil, and immersing the cured rice cakes in the soybean oil for the frying.

The invention relates to a comprehensive improving method for coastal saline soil. The method includes the steps as follows: 1) underground desalting; 2) improvement of soil physical structure; 3) salt leaching by a great quantity of water; 4) application of microorganism bacterial manure for soil improvement; and 5) plant arrangement and transplantation. The engineering patent technology of desalting using covered conduits, the technical measures for improving the soil physical structure and the improvement of microbial manure are firstly integrated by the comprehensive improving method so as to conduct sequential and comprehensive work. The comprehensive improving method is remarkable in the effect of soil improvement and has the advantages of effectively reducing the salt content in high saline-alkali soil in short time (within one growing season), preventing secondary alkalization, increasing soil fertility and establishing microorganism communities; beneficial microorganisms relieve the threat and the harm of salt and alkali to plants in the original saline soil, accelerate soil ripening and promote the greening progress of the original soil; and the survival rate of plants in the same year is up to above 95% and the water resource is saved.

The invention relates to the technical field of bio-organic fertilizers, in particular to a preparation method of a bio-organic fertilizer. The preparation method comprises the following steps: raw material acquisition, airing, mixing under stirring, dehydration and curing, refining and grinding, and forming. The method has the following beneficial effects: yellow mud is added as a raw material, and since the yellow mud has good plasticity, particles formed by raw materials are uniform; through mixing under stirring, all the components in the raw materials can be mixed, nutrients can be uniformly diffused, and the utilization rate of the prepared bio-organic fertilizer is increased; in the stirring process, acetic acid is added, so aerobic microorganisms in the raw materials can be killed,and the nutrient retention rate of the bio-organic fertilizer is increased; through the step of dehydration and curing, moisture in the raw materials can be removed, and the manner of dehydration andcuring replaces a composting mode in the prior art for preparation of the bio-organic fertilizer, which enables the curing degree of the bio-organic fertilizer to be improved and the curing period tobe shortened; and the bio-organic fertilizer is refined through vibration grinding, so the raw materials can be refined, and the utilization rate of the bio-organic fertilizer is increased.

The invention discloses a fish feed processing method. Since 0.8 percent of peptide concentrates are added in a raw material formula, the nutrient value of the fish feed can be increased; pre-drying is performed after raw material curing, drying temperature is 50 DEG C and drying time is 15min. Since raw materials are cured by adopting steam and the increase of water in the cured raw materials is adverse to particle formation during granulation, pre-drying is performed to control water content in the raw material to facilitate the particle formation during granulation; secondary curing is performed after granulation, curing temperature is 65 DEG C, curing time is 30min, and secondary curing can guarantee the high curing degree of the fish feed to facilitate digestion of fish; air cooling is adopted, air speed is 0.8m / s and such means can quickly cool particles; fish extract oil is used as sprayed grease, can increase the nutrient value of the fish feed on one aspect and can take a waterproof effect to the feed on the other aspect.

The invention discloses a preparation method for alkali-free hollow noodles and belongs to the technical field of food fermentation. The preparation method comprises the following steps: 1) preparingraw materials: uniformly mixing flour, salt and composite phosphate weighted in parts by weight with water, and kneading, thereby acquiring dough; 2) quickly freezing: uniformly mixing the dough fermented in the step 1 with edible glue and yeast, and treating by placing into an environment at -30 DEG C to -20 DEG C; 3) gradient temperature rise: treating the dough treated in the step 2) in the manner of gradient temperature rise; 4) molding: putting the dough treated in the step 3) into a noodle molding machine for pulling and molding and cutting noodles into strips; 5) freeze-drying: drying after putting the stripped noodles to a microwave vacuum condition. The scheme is capable of solving the problem of inferior tasty effect of present hollow noodles.

The invention discloses a non-fried highland-barley instant noodle and a production method thereof. The non-fried highland-barley instant noodle comprises the following component by weight part: 1.0-1.6 parts of additives, 25-50 parts of water, 0.2-0.8 part of cooking oil, and a combination of any two or more of the following raw materials by weight part: 0.5-98 parts of highland barley powders, 5-30 parts of wheat flour, 5-35 parts of corn flour, 8-30 parts of potato starch, 5-25 parts of buckwheat flour, 5-15 parts of cassava starch, and 2-10 parts of sweet potato starch. The production method of the non-fried highland-barley instant noodle comprises the following steps: weighing raw materials, and mixing the raw materials; carrying out ripening and extrusion forming on dough; cooling and slicing strip dough pieces; and cooking, drying and then packaging the obtained products. The highland-barley instant noodle is rich in various nutrient substances and trace elements essential to the human body, does not cause symptoms such as obesity or malnutrition and the like after being eaten for a long time, and has the functions of purging guts, regulating the blood fat, lowering cholesterol, resisting the tumor and enhancing immunity, and the like; and the continuous production of the highland-barley instant noodle implemented by using production lines is realized, so that the working strength of workers is allevaited, and the production efficiency is improved.

The invention discloses a processing method of fresh wet rice noodles, and belongs to the technical field of food processing. The preparation method comprises the following steps: cleaning early indica rice, removing impurities, soaking, grinding into thick liquid, uniformly mixing the thick liquid with corn starch in proportion, balancing moisture, and carrying out vacuum precuring, flash evaporation dehydration, extrusion molding, cold soaking, packaging, sterilization and the like to obtain the convenient instant fresh wet rice noodle product with smooth mouthfeel. Compared with the traditional dry rice noodles, the fresh wet rice noodles processed by the method disclosed by the invention do not need to be cooked, are ready to eat after being soaked in boiled water for 3-5 minutes, andare good in mouth feel. Compared with damp-heat treatment, vacuum pre-curing is easy to operate, short in consumed time, uniform in curing and high in curing degree, and the dehydration effect is achieved while the materials are further cured through the flash evaporation dehydration process. No food additive is added, starch is completely cured through vacuum precuring and flash dehydration, andthe quality of the fresh wet rice noodles is remarkably improved.

The invention discloses a processing method of a penaeus chinensis feed. The processing method is characterized by comprising the following aspects of (1) performing cooking: crushing soybean meal andcamellia seed meal, stirring and mixing the crushed soybean meal with the crushed camellia seed meal, fish meal, fish internal organ powder and walnut oil, and performing cooking to obtain a cooked mixture; (2) performing fermentation: adding a mixed bacterium agent 1 and a mixed bacterium agent 2 to the cooked mixture, and performing fermentation; (3) performing mixing: adding dry beer yeast, shrimp shell powder, lotus root starch, red algae powder and soybean phospholipid to the fermented mixture, adding a plant gum solution to the mixture, and performing stirring so as to obtain mixed feedpowder; (4) performing spraying: granulating the mixed feed powder to obtain a granular feed, and spraying a functional agent to the granular feed; and (5) performing film coating: adding hardened beef tallow and casein to a plant extract, performing stirring and mixing to obtain a film coating agent, and performing macerating.

The invention discloses a high-absorption environment-friendly puffed sinking compound feed for crayfishes and a preparation process thereof. The formula of the feed comprises the raw materials of, byweight, 3 to 8 parts of vegetable protein powder, 35 to 45 parts of soybean meal, 25 to 35 parts of rapeseed meal, 5 to 12 parts of high-gluten flour, 2 to 6 parts of fish oil, 1 to 3 parts of composite vitamins, 1 to 3 parts of trace elements and 0.5 to 1.5 parts of phagostimulant. The preparation process of the feed comprises the steps of mixing the vegetable protein powder, the soybean meal, the rapeseed meal and the high-gluten flour, carrying out secondary crushing treatment, adding the phagostimulant by stages, then adding the trace elements and the composite vitamins to prepare a sinking puffed material, and finally drying, spraying oil, cooling and sieving to obtain a finished product. The feed and the preparation process have the characteristics of improving the culture yield andthe culture health level, reducing the feed cost, improving the feed utilization rate and reducing the water body pollution.

The invention relates to baked caramel treats, and belongs to the field of food. The baked caramel treats are composed of, by weight, 40 parts to 42 parts of malt syrups, 30 parts to 32 parts of wheat flour, 15 parts to 17 parts of palm oil, 13 parts to 15 parts of eggs and 2 parts to 3 parts of sesames. According to the baked caramel treats, nature, nutrition and health are emphatically taken into consideration, natural and high-quality raw materials are selected for manufacturing, no food additives or food antiseptics are added to a product, and the baked caramel treats are pure, loose, soft, sweet and crispy in taste and low in sweetness. Meanwhile, a traditional frying method is abandoned in the production method, the vacuum dough kneading process, the extrusion process and the baking process are adopted, the characteristics of the raw materials are ensured, and higher nutritive value is bestowed on the product.

The invention discloses an establishment method for a walnut grove on Yunnan mountain land. The method is characterized in that splitting and digging are conducted between every two rows of walnut trees along the contour line year by year to form straight ridges, and the splitting and digging height is 5-10 cm every year; the soil ridges are built, meanwhile mellow soil on a platform is levelled,weeds obtained through soil ridge splitting and digging and platform clean-up are piled on ridge heads along the ridge line, and then immature soil obtained through soil ridge splitting and digging ispiled on the weeds. By adopting the method for grove establishment, the construction cost is reduced, soil quality is improved constantly, damage to the vegetation is smaller, the vegetation can easily recover, and the walnut setting rate is generally increased by 2.8%-20%.

The invention discloses a cold-water brewing device for solid brewed food used for a microwave oven, relating to the technical field of brewing devices. The cold-water brewing device comprises a hot water device and a stirring device, wherein the hot water device comprises a water bin, an elastic telescopic rod, a compressing plate, a connecting rod, a small rotation machine, a water pipe, a water inlet hole, an electric control valve, a bottom bin, a water outlet hole and a temperature sensor, and the stirring device comprises a stirring framework, a filter screen plate, a grinding rail, a slider connecting rod and a grinding screen plate. According to the scheme, cold water is placed in the water bin, the water bin is placed in the microwave oven for heating, during the heating process, the temperature sensor first controls the electric control valve for introducing a little of warm water for dissolving powder, and then controls the electric control valve for introducing boiled water, in match with the heating of the microwave oven, the curing of the brewed food is realized, the generation of powder lumps is avoided to the maximum, during the brewing process, the stirring device is adopted for carrying out stirring, thus the brewing is uniform, and the grinding screen plate is adopted for grinding the small amount of powder lumps, so that the brewed food is good in mouthfeel and high in curing degree.