31results about How to "Keep style" patented technology

The invention relates to a method and a device for manufacturing pure white spirit. The method adopts a high-vacuum low-temperature multi-tower continuous rectification process to rectify and separate traditional white spirit into aldehyde, liquor, methanol, fusel oil, aromatic substances with low boiling point, pure ethanol and other parts, and to blend the parts into the pure white spirit or vodka again according to requirements; the device comprises an aldehyde removal tower, an alcohol removal tower, an alcohol tower and a methanol tower; and the method has a stable process flow and simple operation. Compared with the prior art, the method can effectively remove the aldehyde, the methanol, the fusel oil and the substances which are harmful to a human body, ensures that the manufactured pure white spirit and vodka have pure taste by reprocessing the traditional white spirit, and provides a practical and effective approach for the optimization and innovation of new-variety spirit for white spirit enterprises.

To provide a collar shape keeper which can be attached easily on a shirt, etc., and which can display the same keeping its collar part in a good appearance. This shape keeper made of a flexible sheet body comprises a shape keeping main body 1 to be engaged and mounted between the lapel and stand collar of a shirt with a lapel and stand collor for keeping the lapel and stand collar in a good appearance. Both right and left sides 1a, 1b of the shape keeping main body 1 are set at a predetermined up-grade degree from the center part to the end part, and in the center part of the shape keeping main body 1, a notch 2 which fits from the lower part of the button mounting part of the stand collar is provided. At the lower part of the notch 2, a supporting part 3 to touch the base of the stand collar is provided.

The invention relates to a selenium-enriched yeast wine and a process method thereof, which is prepared by the following components in weight ratio: 70-90 parts of white wine, 0.005-0.5 part of seasoning wine, and 10-30 parts of selenium source extract of selenium-enriched yeast part, 0.03-0.07 part of food additive for wine, and the content of water is added in an appropriate amount according to the alcohol content of original wine and finished wine. The selenium source extract of selenium-enriched yeast adopts alcohol extraction method. 1. Take 1 portion of selenium-enriched yeast, add 20-80 portions of ethanol at 25-60 degrees, extract at room temperature for 3-7 days, and separate solid and liquid to obtain Selenium source of selenium-enriched yeast; 2. Add 10-30 parts of selenium-enriched yeast extract to the original wine after blending, seasoning, and filtration to remove turbidity. Stir evenly and store for aging. After passing the inspection, filter and fill. Compared with the existing technology It has strong wine characteristics, basically maintains the style and characteristics of liquor, and is rich in selenium nutrients; the aroma of the liquor is elegant and comfortable, the taste is mellow and sweet, the aftertaste is refreshing, and the style is outstanding. It is a kind of rich nutrition and health. Selenium yeast wine.

The invention relates to a preparation method of a black flame retardant silk broadcloth. The preparation method comprises the following steps: step one, placing ammonium polyphosphate or melamine coated ammonium polyphosphate in a beaker, adding polyethylene glycol 400, adding water into the beaker, and carrying out ultrasonic dispersion to obtain ammonium polyphosphate turbid liquid; step two, adding deionized water into the ammonium polyphosphate turbid liquid obtained in the step one, adding dopamine to adjust the pH to 8.5-9, carrying out reactions for a while under continuous stirring, carrying out centrifugation, washing the reaction product by water for three times, then washing the reaction product by alcohol for three times, storing the reaction product in a reagent bottle, placing the reagent bottle in a baking oven, and drying the reaction product for one night to obtain polydopamine microcapsules; step three, preparing a solution from the polydopamine microcapsules obtained in the step two, adopting a buffer solution with a pH of 8.5, adding silk broadcloth, wherein the bath ratio is 1:30-50, carrying out water bath under vibration, taking out the silk broadcloth, washing the silk broadcloth by water, and drying the silk broadcloth in the air to obtain the black flame retardant silk broadcloth. The invention also relates to a black flame retardant silk broadcloth obtained by the provided preparation method. The preparation method has the advantages that the silk broadcloth is enabled to have a flame retardant property, the dyeing and finishing are integrated, the color is uniform, energy is saved, and the discharge is reduced.

The invention discloses a preparation method of medium sugar pear candied fruits, and belongs to a preparation method of candied fruits. The invention aims to provide the preparation method of candied fruits which are short in sugar permeating time, uniform in sugar permeation , few in nutrition losses, free from color brown stain, and complete in fruit shapes. The preparation method comprises the following steps: a cleaning step: cleaning pears on which dry sulphitation is performed; a color protecting step: immersing pear pieces into color protecting liquid for precooking, and then cooling the precooked pear pieces; a sugar permeating step: respectively immersing the pear pieces on which the color protection is performed in a first sugar permeating solution, a second sugar permeating solution and a third sugar permeating solution for sequentially performing vacuum heat sugar permeation, vacuum cold sugar permeation , and constant-pressure cold sugar permeation; and a baking step: drip washing the pear pieces on which sugar permeation is performed with clean water, and then baking the washed pear pieces. The preparation method disclosed by the invention can improve the processing efficiency and the product quality, and reserve the style of traditional candied fruits. The candied fruits prepared by the preparation method disclosed by the invention are plump and smooth in shape, are fresh and transparent in color, are uniform in sugar distribution, are moderate in sour and sweet, are delicious to eat, are moderate in soft and hard degrees, are strong in the taste of original fruits, and are rich in nutrition.

The invention discloses a preparation method of a high-sugar pear preserved fruit, and belongs to the field of preserved fruit preparation. According to the preparation method, sugar permeation time is short, sugar permeation is uniform, nutrient loss is less, browning is not caused, and fruit appearance is complete. The preparation method comprises steps of cleaning, color protection, sugar permeation, and drying. According to the preparation method, pears processed via sulfur smoking are washed; pear blocks are immersed into a color protection solution for precooking and are cooled; after color protection treatment, the pear blocks are immersed into a first sugar permeation liquid and a second sugar permeation liquid respectively for vacuum thermal sugar permeation and normal pressure cold sugar permeation respectively; the processed pear blocks obtained via sugar permeation are washed with clear water, and then are dried. Processing efficiency and product quality are improved; the flavor of conventional preserved fruit is maintained; the high-sugar pear preserved fruit obtained via the preparation method is plump and smooth in appearance, fresh and transparent in color, uniform in sugar distribution, sour and sweet, delicious, moderate in hardness, rich in original fruit flavor, and abundant in nutrients.

A bioactive wine for improving physiologic mechanism and immunity and preventing and relaxing diseases is prepared from basic grains wine, animal's organs (heart, brain, thymus, liver, spleen, etc), Chinese-medicinal materials, xylitol, lecithin, and honey through extracting active components and proportionally mixing.

The invention provides a colored flame-retardant and water-repellent natural silk fabric and a preparation method thereof. The method comprises the following steps of (1) immersing the natural silk fabric into a dopamine aqueous solution for subjecting the natural silk fabric to oscillation treatment, then taking out the natural silk fabric, washing the natural silk fabric with water and drying the natural silk fabric to obtain a colored natural silk fabric containing poly-dopamine; (2) immersing the colored natural silk fabric obtained in the step (1) in a fluorozirconate aqueous solution, subjecting the poly-dopamine contained in the colored natural silk fabric to react with fluorozirconate, taking out the colored natural silk fabric, flushing the colored natural silk fabric with cold water and drying the colored natural silk fabric to obtain the colored flame-retardant and water-repellent natural silk fabric. The colored flame-retardant and water-repellent natural silk fabric is prepared based on the biomass modification, and the raw materials of the colored flame-retardant and water-repellent natural silk fabric are environment-friendly and easy to obtain. Meanwhile, the colored flame-retardant and water-repellent natural silk fabric is good in flame-retardant and water-repellent effect and convenient for industrial production.

The present invention provides a business component development method, device, computer equipment and storage medium, by receiving a selection command for selecting a pre-packaged business component, wherein each business component is packaged with a corresponding component style structure and business processing Logical structure; select a business component according to the selection command; receive an operation command for modifying the component style structure and business processing logic structure of the selected business component, wherein the operation command is based on the specific business scenario requirements to be developed input; modifying the component style structure and business processing logic structure of the selected business component based on the operation command to obtain the business component of the specific business scenario. The invention improves the efficiency of development, reduces the redundancy of codes, and at the same time maintains the consistency of the system style and logic rules, which is convenient for later maintenance. When the business changes, only one part needs to be changed, and the others will be changed synchronously, and at the same time, the cost of testing is reduced. pressure.

The invention discloses a method for preparing preserved peaches and apricots, which belongs to the method for preparing preserved fruits, and aims to provide a method for preparing preserved fruits with short sugar soaking time, uniform sugar soaking, less nutrient loss, no browning, and complete fruit shape. It includes the steps of cleaning, color protection, sugar infiltration and drying; the method is: soak peaches or apricots in the cleaning solution for cleaning, take them out, remove the core, and cut the petals; Then immerse in water to cool down; immerse the color-protected fruit in the first sugar infiltration solution, the second sugar infiltration solution, and the third sugar infiltration solution to carry out vacuum hot osmosis sugar, vacuum cold osmosis sugar, and normal pressure cold osmosis sugar treatment; Rinse the sugar-treated fruit petals and then dry them. The invention can not only improve processing efficiency and product quality, but also retain the style of traditional preserved fruit; the preserved fruit produced by the invention has a plump and smooth appearance, fresh and transparent color, uniform sugar distribution, sweet and sour taste, moderate softness and hardness, strong original fruit flavor, and nutritious Rich.

The invention discloses a method for making preserved crabapple fruit, which belongs to the method for making preserved fruit, and aims to provide a method for making preserved fruit with short sugar soaking time, uniform sugar soaking, less browning color, less nutrient loss and complete fruit shape. It includes cleaning, color protection, sugar infiltration, and drying steps; the method is: immerse the crabapple fruit in the cleaning solution to soak for cleaning, remove it and then puncture holes; immerse the crabapple fruit with holes in the color protection solution for protection color treatment, and then immersed in the first sugar infiltration solution, the second sugar infiltration solution, and the third infiltration sugar solution in turn to carry out vacuum hot osmosis sugar, vacuum cold osmosis sugar, and normal pressure cold osmosis sugar treatment; Blueberries, then dry. The invention can not only improve processing efficiency and product quality, but also retain the style of traditional preserved fruit; the preserved fruit produced by the invention has a plump and smooth appearance, fresh and transparent color, uniform sugar distribution, sweet and sour taste, moderate hardness, strong original fruit flavor, full of nutrition.

The invention relates to a candler and a preparation method thereof, in particular to the candler made of wax and the preparation method thereof. The waxiness candler is provided with an inner center wax block, a container and an outer casing layer, wherein the inner center wax block is positioned at the bottom side of the inner part of the waxiness candler; the container is positioned above the inner center wax block of the inner part of the waxiness candler, and is tightly connected with the inner center wax block; the outer casing layer wraps a connecting body of the container besides a container cup mouth and the inner center wax block; and the inner center wax block, the container and the outer casing layer are connected into a whole. The invention utilizes the characteristics of sturdiness, thermostabilization and no baking by waxcandle flame of outer casing materials, ensures that a craft waxcandle casing can be used as the candler of common waxcandle products of large tea waxes, small tea waxes, column waxes, and the like, and can enable the craft waxcandle casing to have home decoration and pleasant aesthetics when various types of treatment of screen printing, pile coating, colored drawing, waxcandle lacquering, decorative materials paste or embedding are carried on the surface of the outer casing at the same time.

The invention relates to a method and a system for quickly producing a novel preserved duck egg type sausage and a concentric circle filling machine. The method comprises the steps as follows: selecting bird eggs, cleaning and sterilizing the eggs, separating and uniformly mixing egg white and yolk, preparing feed liquid, mixing and stirring material, filling, solidifying for molding, sterilizing and ripening, so as to obtain the finished product reserved duck egg type sausage. The preserved duck egg type sausage prepared by the method is uniform in color and luster without bubbles. The novel preserved duck egg type sausage retains the flavor of the original preserved duck eggs, is rich in nutrition, and further has the new features of the preserved duck egg type sausage. When used, the preserved duck egg type sausage can be cut transversely, and consistent preserved duck egg sections with the structure that the preserved duck egg yolk is at the middle and the preserved duck egg white is on the periphery are achieved, so that the visual effect is good and beautiful. Therefore, the preserved duck egg type sausage can improve appetite of users.