50results about How to "Keep freshness" patented technology

A synthetic resin bag is used for storing grain or animal feed. The bag includes an inner layer made of polypropylene textile woven in gauze, a coating layer attached to an inside surface of the inner layer, and an outer layer attached to an outside surface of the inner layer. Attaching between the layers is made by polypropylene resin applied thereto. The coating layer is made of high-density polyethylene film, and the outer layer is made of oriented polypropylene film mixed with non-slip material for raising coefficient of friction of the outer layer to 0.5 or more. Also, the outer layer has a printed inside layer. The bag allows inhibiting penetration of moisture in the air and preventing absorption or leakage of fat or oil in contents. Also, the bag is prevented from slipping and falling when stacked or conveyed.

The present invention has an object to provide a vacuum electric cooker as can be easily worked by an operator and as can minimize a stress to be applied to the container.

A vacuum electric cooker of this invention comprises a cooker body including a horizontal base and a stand section, a cooker container including a cooking tool, a cover member having a discharge nozzle, a connecting arm having a base end attached to said stand section as to rock in a vertical plane between a horizontal active position and a vertical inactive position, a connecting nozzle attached to said connecting arm and connected to said discharge nozzle when said connecting arm is at the active position, a vacuum pump disposed in said cooker body, and a tube connected to said vacuum pump and said connecting nozzle.

The invention provides an anti-wrinkle skin conditioner, neck cream and a preparation method of the neck cream. The anti-wrinkle skin conditioner is prepared from the following components in parts byweight: 0.2-2 parts of a retinol compound, 0.2-1 part of acetyl hexapeptide-8, 0.02-1 part of a hamamelis extractive, 0.01-0.5 part of a mistletoe extractive, 0.01-0.5 part of a sea-buckthorn fruit extractive, 0.01-0.5 part of an acanthopanax senticosus root extractive and 0.4-2 parts of sodium polystyrenesulfonate. The neck cream is prepared from the following components in percentage by weight:1-12.5% of the anti-wrinkle skin conditioner, 10-28% of a humectant, 4.5-18% of an emollient, 2-5% of an emulgator, 0.1-0.5% of a massage particle, and the belance of water. According to the neck cream, through mechanisms of action of inhibition, regeneration and flattening, false wrinkles and authenticity wrinkles of a skin are effectively reduced, and the skin is fine, smooth and firming.

The invention relates to a method for sub-critically extracting jasmine flower head fragrance essential oil, and the method is characterized by comprising the following steps: uniformly mixing active carbon granules absorbing jasmine flower head fragrance; putting processed active carbon into an extraction kettle; pressing a solvent in the extraction kettle into a separation tank to evaporate, vacuumizing till the pressure of the separation tank is decreased to negative pressure, and separating an extraction agent from jasmine flower fragrance components, thereby obtaining a fragrance extract; neutralizing solvent gas evaporated from an extraction solution in jasmine flower head fragrance absorption materials, liquifying after compressing and condensing, and flowing the liquid solvent in a solvent tank to be recycled. According to the invention, solvent residue does not exist; furthermore, the solvent can be recycled; the consumption of the extraction agent is reduced; the extraction yield can be above 90%; the purity is high; by means of gasification and liquidation of the solvent, heat exchange is carried out; the energy consumption is low; the extraction efficiency is high; the extraction time is greatly shortened by 2-5 hours; essential oil is extracted at normal temperature and under low-medium voltage; in addition, the manufacture cost of equipment is lower; the method disclosed by the invention is convenient for industrial production and has good market prospection.

A container includes a container body, a rotation seat having a shaft tube, a plurality of limit bars mounted in the shaft tube, a threaded rod having a plurality of limit slots slidably mounted on the limit bars, an inner box having a receiving chamber which has an inner threaded portion screwed onto the threaded rod, a fixing cap having an outlet hole, a piston movably mounted in the receiving chamber and moved by the threaded rod, and an outer cover mounted on the fixing cap. Thus, the cream is compressed by rotation of the rotation seat so that a determined amount of cream is squeezed outward from the fixing cap. In addition, the space between the fixing cap and the receiving chamber is disposed at a vacuum state by the piston to prevent the cream from contacting the ambient air.

To provide a method for irradiating ultra-violet rays a water retention member added with water droplets, generating OH radical in the water droplets and modifying ethylene gas into ethane and water through the OH radical. Water is supplied to the aeration water retention member formed with a water retention surface capable of holding water in its particle shape in such a way that the water is held on it under particle shape to cause the water retention surface to be kept in a state where the water retention surface is wetted with water droplets. Utra-violet rays are irradiated water held on the water retention surface and then the OH radicals are generated in the water droplets with energy of irradiated ultra-violet rays. Gas containing ethylene gas is aerated the water retention surface holding water containing the OH radicals and the ethylene gas contacted under an action of the OH radicals is modified into ethane and water.

The invention discloses chopped chili pepper vinegar-pepper instant silk noodles and a processing method thereof. The chopped chili pepper vinegar-pepper instant silk noodles are characterized by comprising 50 to 70 grams of puff cake, 8 to 20 grams of sauce bag, 10 to 15 grams of powder vegetable bag, 10 to 13 grams of vinegar bag and 10 to 20 grams of chopped chili pepper bag. The processing method for the chopped chili pepper vinegar-pepper instant silk noodles comprises the following steps of: preparing the sauce bag, the powder vegetable bag, the vinegar bag and the chopped chili pepper bag, and packaging the sauce bag, the powder vegetable bag, the vinegar bag and the chopped chili pepper bag, the puff cake and forks or spoons by using packaging bowls, packaging boxes or packaging bags to prepare the instant silk noodles. In the processing method, pickled hot pepper and the like is used as raw materials and is not fried, so the vinegar-pepper palatable sense of the pickled hot pepper is kept, and the acceptability of consumers is high; the chopped chili pepper vinegar-pepper instant silk noodles are easy to produce mechanically, and compared with the conventional manually-fried material, the chopped chili pepper vinegar-pepper instant silk noodles have the advantage that process parameters are easier to control, so the operation is simplified, and the labor intensity is reduced greatly; and the quality of sauce in different batches is more stable, and the large-scale industrial production is facilitated.

The invention relates to a green tea beverage and a preparation method thereof. The green tea beverage comprises 3%-4% of tea leaves, 0.02%-0.04% of vitamin C, 0.01%-0.03% of honey, 0.02%-0.05% of aminoacetic acid, 0.03%-0.05% of sodium hexametaphosphate, 2%-3% of edible sugar and the balance water. The green tea beverage is prepared by the steps of smashing, extracting and filtering tea leaves, mixing the tea leaves with auxiliary materials and performing high-temperature instantaneous sterilization, hot-filling and the like. The green tea beverage is simple in processing technology, low in production cost and low in energy consumption, special extraction technology is adopted to improve concentration, color and luster, fresh and bright degree and dissolubility of green tea products, the taste of Pu'er tea is reserved to the most extend, and market promotion is facilitated.

The invention discloses a method for processing raw fishes through seasoning, quick-freezing and charcoal grilling. The method comprises the following main steps: slaughtering, seasoning, dipping and washing, quick-freezing and packing. The freshness, the tenderness and the delicious degree of the raw fishes can be remained to the greatest degree, the raw fishes can be stably provided for various fish grilling enterprises, the flows of the fish grilling enterprises are greatly simplified, and the costs of the fish grilling enterprises are greatly reduced; each fish grilling enterprise is only equipped with one cold store to store products, and the raw fishes can be grilled after being only simply frozen before grilling. The method has the advantages that the process is simple, the flavor is unique and pure, the suitability for standardized and industrial production is high, and the quality can be stably controlled. The raw fishes are stored and conveyed through a cold chain, can be distributed remotely, can be centralizedly supplied to various restaurant chains, and can be favorable in market prospect.

The invention provides a brake assist and retarder system for hybrid commercial vehicles. The system is mainly specific to the application scenarios of long-distance transport for large commercial vehicles (trucks or buses). According to the vehicle-mounted three-dimensional electronic map, the three-dimensional positioning data of the vehicle measured by the navigator, and data such as relative speed and absolute distance between the vehicle and the vehicle ahead in the same lane measured by the forward looking millimeter wave radar, the electrical power split device is commanded through the vehicle control unit to allocate the flow direction and amplitude of 100 kW-class electric power accurately, continuously and dynamically among the generator set, the power battery pack and the driving motor with response time scale of 10 ms, and meet the transient power balance of road load required by the vehicle dynamics equation in real time; achieve vehicle energy saving and emission reduction through predictive adaptive cruise control and fuel saving AI algorithms, educe drivers' labor intensity of long-distance driving, realize the functions of emergency brake assist and retarding when the vehicle is going down a long slope, and improve the vehicle driving safety.

The invention provides a preparation method of a primary-color solution preserved specimen of small fish. The preparation method comprises the steps: performing anesthesia, adding a fixing solution, correcting a fish body, performing standing and fixing, adding a preserving solution, and performing sealing for keeping. The preparation method can keep a morphological structure of the small fish for a long time, does not lose a color of the specimen, and is particularly suitable for keeping of colorful fish; a treated color and a living color of the fish are same or approximate; and a purpose of lively and visual showing is achieved. By a two-year experiment, a form of the specimen can be kept; a primary color of the fish can be kept; and the method is suitable for small ornamental fish, and particularly has better keeping for black, white and red fish.

A fresh-keeping bottle includes a volumetric bottle having a bottle cap, a bottle body and a base. The upper end of the bottle body has a liquid squeezing outlet. The lower part of the bottle body is fixed with the base that includes a flexible bottle bottom and a cylindrical support. The upper edge of the bottle bottom is fixed in the inner wall of the cylindrical support. The liquid can be squeezed from the fresh-keeping bottle by pressing with a single hand without leakage. Solid and liquid materials can be separately packed at the upper and lower parts of a package bottle through tinfoil, which is punctured through sharp protrusion of the bottle bottom to mix the solid and liquid materials. The bottle keeps the powder fresh in transmission and storage and can simply mix the solid and liquid material together without needing special work when in use.

The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen, 2) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70° C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product. The methods in the present invention are highly efficient, energy saving, green and environmental protection, and the krill products have high quality and safety.

The invention discloses an express box for logistics, which comprises a box cover and a box body, wherein the box body comprises a housing, a sponge layer and an ice tank, bushings are fixedly welded at an upper end of one side face of the housing which is perpendicular to a side face where the ice tank is located, locking buckles are symmetrically arranged at one end of the box cover which is close to the electronic lock, two said locking buckles match locking holes on the housing, and a rotating shaft is fixedly welded at the other end of the box cover. The express box for logistics has the advantages of reasonable structural design, good fresh-keeping effects and the like.

The invention provides a kind of boiled dumpling with an opening and exposed stuffing, wherein the longitudinally kneaded portion of the dumpling is provided with at least one opening on the left and right sides, the opening is in communication with the stuffing of the dumplings. The stuffing comprises the following raw materials (by weight portion), refined pork 30-80, fruits, nuts 10-50, cooking oil 5-20, soup material 5-30.

The present invention discloses a preparation method of black pepper flavored canned mackerel fillets, and the preparation method is performed according to the following specific production steps: thawing, possessing, soaking, stewing, additionally possessing and caning raw materials; adding soup sauce into canned mackerel fillets; and sealing, vacuumizing, sterilizing, cooling and cleaning cans. The raw materials are performed with stewing at 98-105 DEG C for 14-15 minutes, followed by spray cooling every 5-8 minutes until the raw materials are cooled to a fish body temperature of 38-40 DEG C; the soup sauce is composed of salad oil sauce and seasoning soup sauce, the salad oil sauce is heated to 78-82 DEG C and then sprinkled on the mackerel fillets; and the seasoning soup sauce is heated to 78-80 DEG C and then added into the mackerel fillets. The black pepper flavored canned mackerel fillets processed by using the preparation method provide a good water lock effect for fish, and a high degree of freshness and deliciousness for meat texture. By flavoring the seasoning soup sauce repeatedly, the black pepper flavored canned mackerel fillets are suitable in taste, and have an excellent effect on melting the fish and the seasoning soup sauce.

The invention discloses tightening and anti-wrinkle facial care and repair essential oil and a preparation method thereof, and belongs to the field of skin care products. According to the tightening and anti-wrinkle facial care and repair essential oil and the preparation method thereof, an oil control capsule filled with an oil control clear liquid can be added in the preparation process, so thatthe rejection discomfort of oily skin to the essential oil is effectively relieved, and the applicability of the repair essential oil to different skin types is effectively improved. For a user withoily skin, before use, the oil control capsule and the repair essential oil are shaken up, the oil control capsule is poured out together with the repair essential oil and smeared on the face of a user. During face massage, with the increase of massaging strength, the oil control capsule is broken through extrusion, the oil control clear liquid in the oil control capsule flows out, the oil controlclear liquid is mixed with the repair essential oil along with massage, then the oiliness of the repair essential oil is relieved, then the applicability to oily skin is effectively improved, the anti-wrinkle and tightening effects on different skin types are improved, and the repair essential oil can be suitable for dry and oily skins at the same time.

A method for making a tea drink includes preparing water, receiving the water in a tank, pumping a hydrogen gas into the tank and mixing the hydrogen gas with the water to form saturated hydrogen water, sterilizing the saturated hydrogen water by ultraviolet light, performing a soaking step to immerse tea leaves into the saturated hydrogen water, refrigerating and keeping the tea leaves and the saturated hydrogen water at a temperature under 15° C. during a period of time of about 24-48 hours to make cold soaked tea, and performing a sealing step to seal the cold soaked tea in a container, to make a tea drink product.