372results about How to "Keep it authentic" patented technology

The invention discloses an ultra-low-expansion ceramic pot. The ultra-low-expansion ceramic pot comprises a ceramic pot blank and a glaze coated on the surface of the ultra-low-expansion ceramic pot. The ceramic pot blank comprises main materials and one or more nucleation agents. The main materials comprise: by weight, 10 to 50% of petalite, 10 to 50% of spodumene, 25 to 40% of kaolin, 2 to 15% of quartz and 2 to 5% of calcined talcum. Preferably, the main materials comprise: by weight, 40 to 50% of petalite, 10 to 20% of spodumene, 30 to 35% of kaolin, 2 to 6% of quartz and 2 to 5% of calcined talcum. The weight of the one or more nucleation agents is 0.2 to 0.8% of that of the main materials. The invention also discloses a manufacturing method of the ultra-low-expansion ceramic pot. The ultra-low-expansion ceramic pot has excellent quick-cooling and quick-heating resistance and ultra-low thermal expansion coefficients. The manufacturing method provided by the invention obviously improves product use performances and stability, has simple processes and good repeatability, is suitable for industrial production and is conducive to promotion of ceramic cooker application and development.

The invention relates to an acidophilus milk which comprises the following raw materials in parts by weight relative to total 1000 parts: 50-200 parts of nut, 0-200 parts of pulp, 0-200 parts of grain, 0-15 parts of albumen powder, 70-85 parts of white granulated sugar, 0.5-13.5 parts of stabilizing agent, 0-5 parts of edible essence and the balance of fresh milk. 0.02-0.08 activity unit/kilogram lactobacillus is used for fermenting. The nut is selected from filbert, a pine nut, almond, a Chinese chestnut, a pistachio nut, a sunflower seed, a walnut, anacardium occidentale, a lotus seed, peanut and/or armeniaca. The pulp is selected from coconut, strawberry, a yellow peach, blueberry, mulberry, tangerine, raisin, a grape, cherry, a mango, rubus corchorifolius and/or aloe vera gel. The grain is selected from barley, oat, wheat, rye, buckwheat, rice, wheat seed, broomcorn and maize. A preparation method of the acidophilus milk comprises the steps of inspecting raw milk, mixing, metering volume, homogenizing, sterilizing, cooling, vaccinally fermenting, adding, inspecting and refrigerating. The invention is convenient for the transport and storage of products and ensures the uniformity and completion of added substances.

The invention discloses a preparation method of traditional Chinese medicine ultrafine formula particles. The preparation method comprises the following steps that: single Chinese medicinal material or traditional Chinese medicine decoction pieces are partially ultrafine-crushed into ultrafine powder, the other parts are coarse-crushed, extracted, concentrated, dried and crushed to obtain dry extract powder, the ultrafine powder and auxiliary materials are added to obtain mixture, and the obtained mixture is mixed uniformly, palletized, granulated and subpackaged. The traditional Chinese medicine ultrafine formula particles is characterized in that the characteristics of the traditional Chinese medicine ultrafine decoction pieces of saving medicine materials and being controllable in quality and convenient in administration. Compared with the traditional Chinese medicine formula particles, the preparation method better preserves the medicinal properties of the traditional Chinese medicines, has the advantages of little used amount of auxiliary materials, convenient identification, benefit to measuring the content of index ingredients, preserves the advantages that the traditional Chinese medicine decoction piece can be added and reduced according to the disease and the traditional decoction has unique curative effect, also overcomes the defects of troublesome decoction and inconvenient administration, and has advanced technique and controllable quality. The invention also discloses a processing method of the Chinese medicinal material, which extracts the raw medicinal materials partially, carries out ultrafining treatment partially and then carries out mixing. The method can obvious improve the utilization ratio and leachability of the Chinese medicinal materials.

The invention relates to an electroencephalogram cap and a method for establishing a three-dimensional head-shaped electroencephalogram and a brain oxygen distribution map. The electroencephalogram cap comprises a cap body and a control circuit, wherein the cap body is formed by two ear part supporting bodies, a top supporting rod, a front part supporting rod and a back part supporting rod; two ends of the top, front and back part supporting rods are respectively arranged on the two ear part supporting bodies; the top, front and back part supporting rods span places over the head, in front of the head and behind the head from left to right; the top supporting rod is in a cross-connection with N electrode fixing rods; the electrode fixing rods, the front part supporting rods and the back part supporting rods are all equipped with brain electrodes; and the brain electrodes are connected with the control circuit. The method for establishing electroencephalogram and the brain oxygen distribution map forms a scalp surface three-dimensional model according to the electroencephalogram cap and position parameters of the scalp surface, and then obtains an electroencephalogram and a brain oxygen distribution map matched with a practical head shape. The electroencephalogram cap is convenient to use and can accurately collect signals and has strong anti-interference capability; and the electroencephalogram and the brain oxygen distribution map achieved according to the method has great authenticity.

The invention relates to a preparation method of salted fish, which comprises the following processing steps: preparing raw material fish; unfreezing, washing and finishing raw material fish; preparing seasonings; salting; roasting; cooling; and packaging to obtain finished product. The formula of the salting raw material, based on 1 kilogram of fish, comprises 10 to 15 grams of gourmet powder, 20 to 35 grams of white spirit distilled grain, 25 to 65 grams of chicken essence, 0.2 grams of Taomeisu (colour former), 0.2 grams of Yimeise (seasoning), 20 to 60 grams of table salt, 0.4 to 0.6 grams of raw ginger powder, 15 to 25 grams of white sugar, 15 to 25 grams of star anise, 2 to 4 grams of cassia bark, 10 to 15 grams of fennel fruit, 6 to 15 grams of mint and 0.1 to 0.5 grams of potassium sorbate. In the invention, the salting raw material combines the fennel fruit, cassia bark, star anise and mint components, and the effects of the components produce a synergetic effect to remove the mud smell in the fish, add unique fragrance to the fish and enable the fish to exert the effects of dispelling cold, removing damp, tonifying stomach, dispelling cold in stomach, regulating qi and tonifying spleen; and the salting process, the salt, gourmet powder, white sugar, raw ginger powder, chicken essence, Taomeisu and Yimeise are added, so that the color of the salted fish is bright, the meat is fresh and delicious, the fragrance is strong, and the fish is chewable and good for health.

The invention discloses a method for making dried meat floss. The specific steps are as follows: take fresh pork leg meat and carry out peeling and cleaning treatment; add prepared soup material to the cleaned pork leg meat and stir for 2 to 3 hours; Pour the pork leg meat and soup into the pot, simmer for 8-10 hours, remove the bones; dry the boneless meat fibers until the water content is 20%-25%, and squeeze out the broth for use The dried meat fiber is drawn, and then the above-mentioned broth to be used is stirred evenly, and then stir-fried; the stir-fried meat floss is cooled, sterilized, packaged, and out of the box. Compared with the prior art, the present invention has the following advantages: the present invention uses fresh pork leg bones as raw materials, and braises with the bones, which not only reduces the damage to the meat fiber, but also presses out the bone oil to enhance the brightness of the meat floss , retain the nutritious flavor in the meat and bones, so that the produced meat floss keeps the original flavor, fresh and tender taste, rich in nutrition.

An immersed-in-oil garlic flavouring is prepared from plant oil, fresh garlic cloverí»s particles, salt, sugar and gourmet powder or chicken extract through boiling plant oil, cooling, immersing garlic cloverí»s particles in plant oil, adding others, stirring, laying aside and packing. Its advantages are delicious taste and rich nutrients.

The invention discloses a gastrodiae elata planting method in a primitive environment. the gastrodiae elata planting method comprises the following steps of: excavating local wild sisal hemps and obtaining seeds after generative propagation; seeding and cultivating, and then harvesting hemp seeds as the hemp seeds for planting; collecting, inoculating and cultivating halimasch rhizomorph on local wild gastrodiae elata, and carrying out marking separation for purifying; carrying out expanding cultivation for inoculating fungi materials or fungi bags; continuously cultivating till halimasch fruits; inoculating with marine spores with caps, cultivating to form primary slope strains, and carrying out secondary and third-level expanding cultivation to form production seeds; selecting an environment, such as a region where the wild gastrodiae elata naturally grows or a region where the wild gastrodiae elata has grown once; and carrying out originally ecological cultivation. The gastrodiae elata planting method disclosed by the invention has the capability of cultivating excellent and authentic varieties with stable hereditary character and has greatly-reduced germplasm degradation rate.

A health-care mulberry leaf tea in the form of small blocks is prepared from mulberry leaf (40-70 wt.%) and tea leaf (30-60 wt.%). Its advantages are sure health-care function in reducing blood sugar, blood pressure, urine sugar and blood fat, and no by-effect.

The invention provides a preparation method of coarse cereal porridge. By the method, bitter taste of bitter buckwheat and peculiar smell of coarse cereals are better removed, and the nutrient components of the original cereals are not destroyed. Tea leaves and orange peel are put into a steamer, the tea leaves are used for absorbing the peculiar smell in various coarse cereals, and the orange peel plays a role in keeping fresh and prolonging the quality guarantee period, so the peculiar smell in the coarse cereals is removed, original taste is kept, fresh thick taste is increased, and the mouthfeel is good; multiple coarse cereals of different colors are adopted, corn and black rice are kept granular, jujube pulp is finally added, and the jujube pulp is kept fresh and tender, so that the coarse cereal porridge has chewing feeling and achieves the effect on comprehensive nutrition; and the coarse cereal porridge is good in color, aroma and taste by a specific process.

The invention relates to a maca teabag and a preparation method thereof. The maca teabag is prepared from the raw materials of 10-15 parts of maca, 5-8 parts of raspberries, 3-6 parts of barley, 2-4 parts of osmanthus fragrans and 1-3 part(s) of Pu-Er ripe tea through the steps of raw material selecting, smashing, screening with a vibrating screen, weighting, component mixing and final subpackage. The maca teabag is reasonable in components and ratio design, and rich in nutrition, and the effects of all components are supplementary to one another; the preparation method is simple and convenient, and the cost is low; the maca teabag is prepared from natural components completely, so that original taste and flavour are kept, the tea soup of the maca teabag is brownish yellow, strong in wheat flavor and flower fragrance, and mellow in taste; the dissolution rate is high, extract is multiple, brewing resistance is achieved, maca teabag is carried and drunk conveniently by people, and a new beverage with the efficacities of tonifying kidney, building body and resisting fatigue is provided.

The industrial process of producing pot-stewed meat food includes the following steps: pre-treatment of material, scalding, pot-stewing in soy sauce, vacuum cooling in a constant temperature cleaning shop to below 10 deg.c, cutting with a high speed slicing machine in a constant temperature cleaning shop, weighing and packing in box, and final packing in an air conditioning and preserving package machine. The present invention has high production efficiency, and the pot-stewed meat food has stable quality, long preservation period and other advantages.

The invention relates to a production technology of fresh zanthoxylum oil and aims at the defects of deficient and incomplete squeezing caused by an existing method that the fresh bunge prickly ash and edible vegetable oil after being mixed are squeezed, high residual oil content of waste residues and larger labor intensity. By the optimized procedures of material selection, pulverized manufacture of fruit juice, mixing, filtration, colloid removal, waxing, deposits and trace moisture thereof, the invention improves the production efficiency, shortens the production procedure, enhances the daily yield, lowers the rate of waste materials, lowers the cost, is timesaving and laborsaving, has better mouth feel, is more scientific and reasonable, improves the quality and the storage stability of a product, reflects the diversity of the product, increases the selectivity for consumers and enlarges the application range of production raw materials.

The invention discloses a method for processing thunberg fritillary bulb, which comprises the following steps of: cleaning the picked fresh thunberg fritillary bulb; airing the surface of the thunberg fritillary bulb; slicing the aired thunberg fritillary bulb; performing microwave drying on the sliced thunberg fritillary bulb by adopting microwave drying equipment; spreading the thunberg fritillary bulb subjected to microwave drying; drying the thunberg fritillary bulb which is spread for a certain period of time in a drying oven; cooling the dried thunberg fritillary bulb to normal temperature; and performing vacuum packaging. The method for processing the thunberg fritillary bulb has the advantages of no toxin or pollution, capacity of maintaining original flavor of the thunberg fritillary bulb without consuming plenty of water for soaking, capacity of maintaining nutrient components of the thunberg fritillary bulb to the greatest degree, complete dryness, long quality guarantee period, difficult deterioration, and short production cycle.

The invention discloses an efficient environmental-friendly automatic processing control system for dehydrated vegetables. The processing process of the efficient environmental-friendly automatic processing control system is characterized by concretely comprising the following steps: (1) feeding; (2) sectioned peeling; (3) primary rinsing; (4) stone removal; (5) secondary rinsing; (6) temporary material storage; (7) slicing; (8) drying. A slicer is connected with a conveying belt for a drying box. Slices are free of cleaning before drying, various nutrients in the product are kept, the strong taste of the product is promoted, the yield of primary product reaches to 32 percent and is increased by 5 percent compared with the same industry, and the use of raw materials is saved. A novel drying machine has the advantages of high heat utilization rate, high yield, uniform product color and constant water, adopts natural gas or electricity as a heat source, and achieves the target of clean production. The novel processing process for the dehydrated vegetables is high in yield of primary product, keeps the original nutritional value, and is wide in applicability.

The invention discloses an enamel wok with patterns on the outer surface. The enamel wok comprises a lid and a cast iron enamel wok body. The cast iron enamel wok body is composed of a cast iron blank and a high-temperature glaze material acting on the outer surface of the cast iron blank. The cast iron blank contains carbon, silicon, manganese, phosphorus, sulfur, chromium, molybdenum, vanadium, boron and the balance iron. The glaze material contains cordierite, zircon, kaolin, potassium feldspar, quartz stone, mullite, calcined talc, zinc fluoride, nanometer titania and cerium dioxide. The formula of the glaze material of the produced wok is unique, the patterns rich in beauty can be produced on the outer surface of the wok, and the ornamental value of the wok is increased.

The invention discloses an all-nutrition multivitamin organic fertilizer, belonging to the technical field of organic fertilizers. The all-nutrition multivitamin organic fertilizer comprises the following substances in percentage by mass: 1-30% of active carbon, 1-90% of organic carbon, 1-50% of fermented animal manure, 1-90% of feather meal, 1-40% of monosodium glutamate pulp, 1-30% of starch pulp, 1-45% of sugar pulp, 1-10% of kaolin and 1-30% of zeolite powder. The all-nutrition multivitamin organic fertilizer is green and environment-friendly, all-around in fertilizer nutrition and easy to store, can be decomposed and absorbed within a short time and can retain soil moisture.