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 discloses an industrialized jasmine tea processing method. The industrialized jasmine tea processing method adopting a sectional industrialized technical process includes: jasmine fragrance release with temperature, humidity and air controlled, fragrance gathering by means of negative-pressure air suction and activated carbon adsorption, and subcritical extraction of initial essential oil and flower residue essential oil (in a first blossom stage); tea leaf fragrance adsorption with essential oil temperature controlled, constant-temperature hermetic fragrance curing and low-temperature drying (in a second non-blossom stage). The industrialized jasmine tea processing method has the advantages that automatic and precise control of a jasmine fragrance release environment is realized, and fragrance release time is prolonged; effectiveness in collection of fragrant substances is realized by means of fragrance adsorptive gathering techniques, and owing to subcritical extraction, essential oil quality is improved, and industrial production is facilitated; by means of 'jasmine essential oil-tea' scenting, a traditional scenting mode of mixture of jasmine flowers and tea leaves is broken, possibility of production of scented tea in non-blossom seasons is realized, and automation and industrialization in production of scented tea are realized.

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.

The invention relates to a brewing technology for cherry wine and belongs to the technical field of wine brewing. The brewing technology comprises the following steps: picking cherries; cleaning and drying; removing stems and kernels; breaking; fermenting; filtering, thereby obtaining cherry wine, wherein in the step of fermenting, cherry juice is added into a fermentation tank; yeast is added; the fermenting starting temperature is controlled at 18-20 DEG C; after starting to ferment for 72 hours, cherry brandy is added till the alcoholic strength is 8-11% voL; sugar is remained and fermentation is interrupted; mixing the cherry brandy with the yeast for 30 days and then separating, thereby obtaining the raw cherry wine; the temperature is controlled at 8-10 DEG C; standing is performed for 58-62 days and centrifugal treatment is performed; and filtering is performed, thereby obtaining the cherry wine. The cherry wine brewed according to the brewing technology is complete and balanced in nutrition and wine body, pure in taste, and rich in fragrance and can meet the requirements of consumers at different levels.

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.

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.

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 discloses a canned lemon and spiced salt tuna and a preparation method thereof. The canned lemon and spiced salt tuna uses frozen tunas as main raw materials and is prepared by thawing, eviscerating, steaming and cooking, spray cooling, slicing processing, canning, adding cooking juice, exhausting and sealing, sterilizing and cooling, and wiping cans. The cooking juice consists of salad oil juice and seasoning cooking juice, and the seasoning cooking juice consists of the following raw materials in weight ratio: white granulated sugar 4-4.2%, refined salt 2-2.2%, lemon juice 0.1-1.1%, potato flour 4.5-5%, corn starch 0.4-0.45%, spiced salt 2-2.1% and the balance being water. The spiced salt is used to increase the salty and fragrant sense of tunas, the sour taste of lemons and the sweet taste of white granulated sugar are matched to enable a moderate sweet and sour taste, the canned lemon and spiced salt tuna is coordinated, refreshing and smooth, and the lemons ease the fishy taste, are rich in various vitamins, and increase the nutritional value of the canned lemon and spiced salt tuna.

The invention relates to the field technologies for producing tea leaves, in particular to a method for processing white tea. The method includes steps of 1, tedding fresh leaves; 2, withering the fresh leaves; 3, carrying out pile fermentation, to be more specific, piling up the withered white tea leaves with the pile fermentation thicknesses of 30-45 cm in bamboo containers and covering the withered white tea leaves with linen and carrying out pile fermentation on the withered white tea leaves at the pile fermentation temperatures of 25-32 DEG C for the pile fermentation time of 48-120 h; 4, slowly roasting the white tea leaves by the aid of charcoal fire; 5, processing the white tea leaves by the aid of back fire, to be more specific, filling jute bags with the white tea leaves after the white tea leaves are slowly roasted by the aid of the charcoal fire, placing the jute bags filled with the white tea leaves in wooden barrels, covering the wooden barrels with wooden covers to allow the wooden barrels to be in semi-closed states and processing the white tea leaves by the aid of the back fire for the back fire duration of 5-10 d; 6, curing the white tea leaves, to be more specific, filling new jute bags with the white tea leaves obtained after the white tea leaves are processed by the aid of the back fire, placing the jute bags filled with the white tea leaves in earthen jars, sealing openings of the jars by the aid of kraft paper, hermetically bundling the openings of the jars by the aid of jute ropes and curing the white tea leaves for the curing time of 5-10 d. The method has the advantage that procedures for carrying out piling fermentation on the withered white tea leaves, processing the white tea leaves by the aid of the back fire and curing the white tea leaves particularly are quintessence of exploration of previous generations of tea making masters.

The invention discloses an industrial processing method of jasmine tea, which adopts a segmented industrial process flow: jasmine fragrance exhalation with temperature control, humidity control and gas control, aroma capture of "negative pressure suction + activated carbon adsorption", and subcritical extraction Top aroma essential oil and flower dregs essential oil (the first stage of flowering season); essential oil temperature-controlled tea adsorption type aroma absorption, constant temperature airtight fragrance fixing, low-temperature drying (second stage of non-flowering season). The invention realizes automatic and refined control of the jasmine fragrance release environment, prolongs the fragrance exhalation time; effectively collects aroma substances through the aroma adsorption and capture technology, improves the quality of the essential oil with the subcritical extraction technology, and is easy for industrial production; finally, "jasmine flower Essential oil-tea scenting system breaks the traditional scenting mode of camellia mixing, realizes the possibility of scented tea production in non-flowering seasons, and realizes scented tea production towards automation and factory level.

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.

A coffee powder includes a plurality of particles which are obtained by grinding coffee beans from a coffee grinder and each particle of the coffee powder is coated by a coating layer. The coating layer is made by food-grad powder which is ground at low speed by a U-shaped grinder. The coating layer keeps air from the particles of the coffee powder so as to keep the freshness of the coffee powder.

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 provides a fluid disinfection device. The fluid disinfection device comprises an outer tube, a light-transmitting inner tube and at least one ultraviolet lamp tube, wherein the outer tube is arranged outside the inner tube in a sleeving mode and contains a first fluid; the light-transmitting inner tube is used for accommodating a second fluid and isolating the second fluid from the first fluid; and the ultraviolet lamp tube is arranged near the light-transmitting inner tube in the outer tube and is used for generating ultraviolet irradiation on the second fluid. Efficient ultraviolet disinfection is conducted on a low-light-transmittance fluid and a high-light-transmittance fluid at normal temperature at the same time, so energy consumption and efficient utilization of the device are achieved; and the high-light-transmittance fluid absorbs heat generated in ultraviolet irradiation, so that nutrient substances in the low-light-transmittance fluid are prevented from being damaged by the generated heat.

A pulp molded container with double-sided coating comprises an inner container formed by a pulp molded inner body, an inner film molded and coated on the top surface of the inner body to form a coated inner pulp molded container, an outer container formed by a pulp molded outer body, and an outer film molded and coated on the undersurface of the outer body to form a coated outer pulp molded container. Then overlaying and binding the inner pulp molded container on the outer pulp molded container to form a pulp molded container with double-sided coating that has the softening problem improved since the liquid inside would not permeate and the container would not soften due to dampness; also, because of the perfectly sealed structure, it would not have scraps of paper attached when being piled up.

The invention discloses a preparation method of frozen sushi shrimps. The traditional processing methods of shrimps comprise refrigerating and drying, wherein, refrigerated shrimps have the phenomenon of black shrimp heads, dried shrimps are surely to be crimped, thus either the shrimps with the black heads or the crimped shrimps, the commodity values are greatly discounted in commodity sale, and the purposes of keeping the flavor, the tasty degree and the straight state of the shrimps cannot be realized by the methods of refrigerating and drying. In the invention, the flavor and the tasty degree of the shrimps can be maintained without being damaged through the steps of stringing a bamboo stick, steaming, cooling, removing the shell, opening the abdomen, and the straight shapes of the shrimps also can be maintained, thus the processed shrimps are complete, have attractive appearance and are easy to store; the inherent nutritional values and the flavor of a shrimp products are maintained, meanwhile, a new shape and a new color are given to the product, thus the product is more convenient and quicker to eat; the sense and the appetite to the product are enhanced; and the added value and the commodity value of the product are improved.

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 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.

The invention provides an anti-wrinkle skin conditioning agent, a neck beautifying cream and a preparation method. The anti-wrinkle skin conditioning agent includes the following components in parts by weight: 0.2-2 parts of retinol compound, 0.02-1 part of acetyl hexapeptide-8, 0.02-1 part of North American witch hazel extract, mistletoe extract 0.01-0.5 part of seabuckthorn fruit extract, 0.01-0.5 part of sea buckthorn fruit extract, 0.01-0.5 part of Acanthopanax root extract and 0.4-2 part of sodium polystyrene sulfonate. The neck beauty cream comprises the following components by weight percentage: 1-12.5% ​​of the above-mentioned anti-wrinkle skin conditioning agent, 10-28% of moisturizing agent, 4.5-18% of emollient, 2-5% of emulsifier and 0.1-0.5% of massaging particle %, the balance is water. The neck beautifying cream provided by the invention can effectively dilute the pseudo and true lines of the skin through the action mechanisms of inhibition, regeneration and smoothing, so as to make the skin fine and firm.

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.