237results about How to "Keep the original color" patented technology

The invention discloses a modified ABS antistatic material and a preparation method thereof. The antistatic material is formed by melting the mixture in an injection machine after mixing PEEA, maleic anhydride grafted ABS resin (or styrene maleic anhydride copolymer SMA), ABS resin, zlnc oxide whisker, coupler and other additives according to a given proportion. The antistatic ABS material has the advantages of low surface resistance, permanent static resistance, light color and good mechanics performance; and moreover, the antistatic ABS material has appropriate cost, no toxicity and pollution, simple formation processing technology, easy realization and promising application prospect.

The invention provides a non-frying highland barley instant noodle which takes highland barley flour as the main raw material and a making method thereof, belonging to the field of food processing; the making method of the non-frying highland barley instant noodle includes the steps of flour milling, charging, dough making, shaping, stewing, drying, and the like, and is characterized in that: the highland barley flour accounts for 50-100 % of the total weight of dry raw materials in the charging step, water which accounts for 30-35 % of the total weight of dry raw materials and has the temperature of 25-30 DEG C is added in the dough making step, the time for dough making is 10-20 minutes, and a piece of non-expansion extrusion equipment is adopted in the shaping step. The technique can be used for producing the non-frying highland barley instant noodle of whole highland barley flour, and can greatly raise the technology content and added value of highland barley flour food, thus the highland barley flour food can turn into health instant food which can be accepted by most people.

A paper-type vegetable is prepared from vegetables through washing, cutting, scalding, centrifugal dewatering, mixing it with the solution of filming material, rolling, microwave drying, stripping film, spraying the solution of flavouring, and microwave drying again.

The embodiment of the invention relates to the technical field of electroluminescence, and provides an organic electroluminescence device which aims to improve luminous efficiency of the organic electroluminescence device. The organic electroluminescence device comprises a pixel definition layer and a luminescence structure, and nano metal particles are mixed in the pixel definition layer. The manufacturing method can be applied to manufacture processes of the organic electroluminescence device.

The invention relates to an environment-friendly mould-proof and anti-discoloration protective agent for rubber wood. Iodopropynyl butylcarbamate ester, an isothiazolinone compound, an organic solvent, a solubility promoter A, a solubility promoter B and water are uniformly mixed to prepare the environment-friendly mould-proof and anti-discoloration protective agent; the solubility promoter A is one of an advanced fatty acid salt surfactant, a quaternary ammonium salt surfactant and a polyhydric alcohol surfactant or a combination of the advanced fatty acid salt surfactant, the quaternary ammonium salt surfactant and the polyhydric alcohol surfactant; and the solubility promoter B is one of a sulphosalts surfactant and an isothiazolinone surfactant or a combination of the sulphosalts surfactant and the isothiazolinone surfactant. The iodopropynyl butylcarbamate ester and the isothiazolinone compound are compounded, stable treatment solution can be formed, and the environment-friendly mould-proof and anti-discoloration protective agent has the advantages of environmental protection, broad spectrum and high efficiency, is good in water solubility and stability, realizes excellent effects for preventing and treating botryodiplodia theobromae, alternaria alternata and the like which severely damage the rubber wood, is applicable to various rubber wood treatment processes such as vacuum-pressure processes, hot and cold bath processes and soaking processes, and can be directly applied to existing production processes conveniently.

The invention relates to a fruit and vegetable paper; the main components of the invention comprise vegetables, fruits, sucrose, konjaku flour, agar-agar, salt and flavoring agent; the invention has the following preparation method: 1. fresh vegetables and fruits are selected, dipped in, washed and cut up; 2. the fresh vegetables and fruits are boiled and cooled; 3. the fresh vegetables and fruits are grinded to fruit and vegetable pulp; 4. the sucrose, the konjaku flour, the agar-agar, the salt and the flavoring agent are taken out, put to the fruit and vegetable pulp, mixed and stirred uniformly; 5. the mixture is put to a film forming machine for molding, drying, film stripping and film cutting; 6. the mixture is sterilized by ultraviolet radiation and sealed in vacuum to become the finished goods; the invention has the advantages that: the invention is easy to acquire raw material, simple in formula and reliable in technique; the finished goods keeps the primitive colors, primary tastes and nutrient components of the fruits and vegetables, has unique and various tastes and can be used as fruit and vegetable foods to eat directly; the fruit and vegetable paper is thin and soft, easy to regulate and strengthen the nutrition, good in taste and attractive in color and shape and in particular is suitable for elders with poor teeth and children to eat.

The invention discloses a brewing method of grape wine, which comprises the following steps: predisposing raw materials; fermenting for the first time; fermenting for the second time; brewing; storing in the bottle. The invention has strict technique to make the product with good taste, which is a purely natural grape wine.

The invention discloses a microwave drying method for preparation of pitaya flower tea. The method is as below: drying fresh pitaya flowers a microwave oven; heating 3-5 times, after each heating, taking the fresh pitaya flowers from the microwave oven, rapid cooling by cold air to 25-30 DEG C, and then placing the fresh pitaya flowers into the microwave oven for the next drying; successively reducing the output power of the microwave oven and then carrying out several times of alternate heating and rapid cooling; when the water content of the pitaya flowers is no higher than 5%, taking the pitaya flowers out of the microwave oven, drying by cold air and cooling to obtain the pitaya flower tea. The method not only can maintain the shape and color of pitaya flower, and but also better retains the active ingredients, reaches good flavor, texture and reconstitution property, and improves the quality of the pitaya flower tea.

The invention discloses a primary skin color keeping vein development method. The primary skin color keeping vein development method comprises the steps of acquiring a near infrared image and a visible light image at a position to be detected; matching the near infrared image with the visible light image; performing histogram most value mapping on the near infrared image and obtaining a near infrared output image corresponding to a visible light image luminance component extreme value; adopting a principal component analysis method to separate the visible light image, then performing residual error strengthening on a separated color component and finally performing principal component analysis inverse transformation on the visible light image subjected to the residual error strengthening; performing bilateral filtering on the near infrared output image and merging the image obtained after bilateral filtering with the near infrared output image Z to obtain a merged color imaged. By means of the primary skin color keeping vein development method, the problem that a traditional vein display image is unreal is solved, the merged color image can be ensured to be accurate in vein distribution and obvious in details, and the primary skin color in a non-vein region can be kept. The primary skin color keeping vein development method can widely applied to the field of medical image processing.

The invention provides functional Ziyu Chinese yam and fruit composite juice and a preparation method thereof, belonging to the technical field of fruit juice processing. The composite juice is prepared from the following raw materials in parts by weight: 20-35 parts of Ziyu Chinese yam, 8-15 parts of red pitaya pulp, 10-18 parts of mulberry fruits, 8-15 parts of red beans, 12-20 parts of color fixative, 2-5 parts of stabilizer, 15-50 parts of sweetening agent, 2-8 parts of acidity agent, 0.2-0.3 part of alpha-amylase, 0.2-0.4 part of glucoamylase, 0.15-0.25 part of cellulase, 0.15-0.25 part of protease, 0.02-0.03 part of pectase and 360-650 parts of water. The fruit juice has efficacy of nourishing yin, supplementing blood, tonifying spleen, nourishing stomach, maintaining beauty and keeping young. With the adoption of the preparation method, nutrition and fragrance of each component can be well kept. A purple color can be kept due to the addition of the suitable color fixative. In addition, the produced beverage is uniform, fine and smooth in texture, and is sour, sweet and delicious in taste without precipitation.

The invention discloses an image contrast enhancement method and apparatus. According to the method and apparatus, after a current image Pt is converted into a YUV format, analyzing is respectively carried out according to different features of an image bright area and a dark area so as to generate two brightness index tables through obtaining an average brightness compensation value of the current image PT and segmenting a histogram of a brightness component of the current image Pt, accordingly, the two brightness index tables are spliced according to a size sequence of brightness values to generate a total brightness index table, a chroma index table is generated according to the brightness index table, and the brightness component of the image is effectively corrected and compensated through the generated total brightness index table, such that the contrast scope of the image is dynamically expanded, local details can be salient, and an incorrect dynamic scope of the image is avoided. Since a chroma component is also correspondingly compensated according to the generated chroma index table, self-tone and saturation of the image can be maintained without distortion to the maximum degree.

The invention discloses a processing method of dehydrated shallot leaves. The method comprises the following steps of: 1) processing raw materials; 2) pre-cooling the processed fresh shallot leaves at 2-8 DEG C for 0.5 hour to 1.5 hours; and 3) freezing and drying the shallot leaves in vacuum, wherein the pre-cooled fresh shallot leaves are heated and dried in a vacuum freezing and drying warehouse of vacuum freezing and drying equipment at a heating temperature of 70-90 DEG C, the vacuum degree of the vacuum freezing and drying warehouse in a drying process is 900pa-1500pa, the temperature of a cold trap is -18 to -20 DEG C, and the moisture content of the dried shallot leaves is less than 3%, thus obtaining the dehydrated shallot leaves. The processing method of the dehydrated shallot leaves provided by the invention overcomes the defects of 'hot air drying' or 'vacuum freeze-drying'; the original color, aroma and taste of the shallot leaves are preserved; a lot of nutritional ingredients of the shallot leaves can be prevented from being destroyed; and the product has distinct qualitative characteristics and accords with national standards for food hygiene and quality.

The invention provides a manufacturing method of a tobacco leaf primary color exsiccate. The method comprises the steps of shaping, color fixing, drying and moisturizing again. The shaping step mainly comprises: orderly overlapping absorbing paper, a moisture absorbent, absorbing paper and a specimen in a specimen holder; orderly overlapping the specimens in n layers (preferably 5-8 layers) according to the above form; fixing color for 15-18 hours at the constant temperature of 45-55 DEG C; drying for 3-6 hours at the constant temperature of 55-65 DEG C; and placing the absorbing paper and specimen in a room temperature environment with relative moisture of more than 70%, moisturizing again for 6-12 hours to obtain the primary color exsiccate. The specimen manufacturing is faster by usingthe method provided by the invention, and 6-8 days are shortened in comparison with the general pressing method, the color retention effect is good, and the color keeps the same in the specimen retention period; the water content is controlled in a range of 8-10% so as to prevent the specimen from brittle rupture and maintain the integrity of the specimen. The manufacturing method provided by theinvention is especially suitable for the manufacturing of the tobacco leaf primary color exsiccate, is especially in favor of storing the primary shape and color of the diseased tobacco leaf, and greatly improves the scientific research value and economy of the specimen.

The invention discloses a rose intramolecular active perfume, a preparation method and special equipment thereof, belonging to the perfume prepared from aromatic plants and the preparation method. The rose intramolecular active perfume is characterized in that the perfume adopts the water of flowers volatilized by the dry distillation of fresh roses which are collected through negative pressure and the liquid obtained by the condensation of volatile spices. The ingredients of the rose intramolecular active perfume are entirely from the water contained in the molecules in roses and the rose fragrance volatilized at low temperature. The perfume has the advantages of no impurities contained, no pollution in preparation and high yield. According to tests, the perfume obtained through the preparation method can reach 35-45 percent of the total weight of the flower, with 5-10 percent more than a distillation method. A tunnel dryer adopting microwave as a heat source presses a porous plastic plate on the top of a fresh flower layer to ensure even heating of the flower layer up and down and to better keep primary color of flowers, without damaging the internal nutrition components of flowers, so as to increase the commercial value of dry flowers and save energy.

The invention discloses an orange beverage which contains 1 volume part of concentrated orange juice composition and 3-12 volume parts of water; wherein, the concentrated orange juice composition the following ingredients: 5-30% of concentrated orange juice, 0.1-10% of concentrated orange essential oil, 0.5-12% of vegetable oil, 0.6-22% of emulsifier, at the most 2% of thickening agent and water for supplementing weight percentage of the solution to be 100%; the concentrated orange essential oil contains pressed oil extracted from orange peel, and the percentage means the weight percentage of the whole concentrated orange juice composition. The orange beverage has the advantages of difficult oxidation and delamination, good stability and turbidness, excellent flavor, etc.

The invention provides a sweet potato preservation agent and a sweet potato preservation method. The sweet potato preservation method comprises the following steps: selecting normal sweet potatoes without wormholes, damage and deterioration; by mass percent, adding 3%-8% of buckwheat honey and 1%-2% of rape pollen into 90%-95% of aseptic water, stirring to be uniform to prepare the preservation agent, and uniformly spraying the preservation agent to the selected sweet potatoes to ensure that all parts of each sweet potato can absorb the preservation agent; naturally drying the sweet potatoes sprayed with the preservation agent, and storing the sweet potatoes at the normal temperature in a dry ventilated environment. The preservation agent provided by the invention is easy to prepare; the selected raw materials are high in safety and harmless to a human body; the sweet potatoes preserved by adopting the preservation agent do not contain any substance harmful to the human body, are high in eating safety and easy to preserve, has a good preservation effect, and can be preserved for more than 8 months at the normal temperature.

The invention relates to a fresh-keeping process for chestnut, comprising: initial separation, sorting, freezing for dewatering, shucking, refining, soaking for fresh-keeping, vacuum-packing and freezing, etc. The invention solves the problem of storage for a long time. There is no difference between the chestnut stored according to the process in this invention and fresh chestnut in color, taste and nutriment. The process is adaptable for the chestnut process industry.

The invention belongs to the field of plant specimen preparation, and particularly relates to a method for preparing cured specimens of a citrus leaf disease. The preparation method provided by the invention comprises the following steps: collecting specimens; adding solid copper oxide to 50% glacial acetic acid solution to obtain a copper acetate saturated solution, and diluting the solution withsterile water for 1 to 2.5 times to obtain a color retention liquid; adding the color retention liquid into the collected specimens after being heated for color retention treatment, and taking out the specimens after the leaves are changed from green to yellow-green or brown and to green again; evenly coating colorless nail polish on the surfaces of the specimens after the specimens through the color retention are pressed and dried, placing the specimens in a neat by resins after drying for embossing, and obtaining cured specimens of the citrus leaf disease after drying. The cured specimen ofthe citrus leaf disease prepared by the preparation method provided by the invention can be preserved for a long time, and can completely and truly reflect the characteristics of the citrus leaf disease, which is convenient for repeated use and observation, and has important significance in teaching and research.

The invention discloses health-care tea particles containing hawthorn leaves and plum blossoms and having effects of relieving asthma and eliminating phlegm. The health-care tea particles are prepared from the following raw materials in parts by weight: 230-250 parts of jasmine flowers, 10-15 parts of hawthorn leaves, 10-15 parts of plum blossoms, 5-6 parts of barley seedling powder, 2-4 parts of peanut butter, 3-5 parts of coix seed oil, 7-8 parts of chicken liver, 15-20 parts of rose-flower tea water, 5-6 parts of rubus parvifolius, 2-3 parts of ginger candy, 5-7 parts of fresh corn niblets, 1-3 parts of buttonbush flowers, 1-2 parts of lycium barbarum leaves, 2-2.5 parts of hawthorn kernels, 2-3 parts of golden camellia, 2-3 parts of rhizoma polygonati, 8-10 parts of maltodextrin, 7-8 parts of beta-cyclodextrin, 3.5-4 parts of vitamin C and proper amount of alcohol and water. The health-care tea particles disclosed by the invention have the advantages that due to addition of the vitamin C, the oxidation resistance of the jasmine flower tea powder is enhanced, and flavanol compounds in the jasmine flower tea powder is not easily oxidized, so that the original color of the jasmine flower tea powder is retained; due to addition of the beta-cyclodextrin, the bitter taste caused by oxidation of the flavanols in tea soup can be adjusted.

A food additive is prepared from siberian solomonseal rhizome through choosing, washing, scraping / shearing, wetting, slicing, drying, steaming at 100-120 deg.C for 2-4 hr in vacuum condition, drying, pulverizing and sieving. A health-care food in the form of instant particles, capsule, etc for decreasing blood fat and blood sugar, lowering blood pressure and preventing arteriosclerosis and coronary heart disease is prepared from said food additive and other Chinese-medicinal materials.

The invention provides a preparation method of kiwi fruit powder. The preparation method includes the steps that after kiwi fruits are subjected to vacuum freeze drying in a vacuum freeze drying device, seed-pulp separation is carried out in a low-temperature seed-pulp separation device; vacuum freeze drying specifically includes the procedures that a temperature probe is placed in a sample disc containing the kiwi fruits, quick freezing is carried out on the kiwi fruits, the refrigeration rate is reduced to range from -20 DEG C to -30 DEG C from the room temperature of +25 DEG C, operation is completed within 2-3 hours, the kiwi fruit slices are frozen, the state is kept for 30 min to 2 hours, and then lyophilization is carried out; obtained pulp is smashed in a low-temperature pulp low-speed smasher, and the kiwi fruit powder is obtained. The method is simple in preparation process, and the content of vitamin C in the kiwi fruits can be reserved to the maximum degree.

The invention belongs to the field of production of encaustics, and particularly discloses a preparation technology of a colored glaze encaustic. The preparation technology comprises the following steps of spraying and drying a layer of transparent glaze on a ceramic substrate, directly spray-printing a pigment, which is smashed into a nanoscale level, onto the transparent glaze to patterns, then spraying a layer of transparent glaze on the patterns again, finally placing into a kiln to fire so that the pigment permeates into the transparent glaze, and cooling to obtain a finished product. The preparation technology provided by the invention has the advantages that the pigment well permeates into the transparent glaze in a firing process, the primary colour of the pigment in the firing process is furthest guaranteed, the fidelity of the produced colored glaze encaustic is high, the picture is very vivid, the colored glaze can achieve the effect which is nearly equal to that of an original painting, the colored glaze encaustic is kept for a long time, the industrialization production is convenient, and the colored glaze encaustic has high art and business values.

The invention discloses a drying method of flower materials in a peony flower tea preparation technology. The drying method includes the following steps that fresh peony flowers are picked; outermost petals of the peony flowers are stripped off, dirt is removed, and the integrity of petals is kept; the treated peony flowers are put into a cryogenic refrigerator in the optimum form to be pre-cooled; the pre-cooled peony flowers are rapidly put into a vacuum freezing dryer, the freezing temperature, the vacuum degree of a drying chamber, the temperature of a heating plate and the thickness of the material are set, and freezing drying is carried out; the dried peony flowers are stored in a sealed shady place. The dried peony flowers obtained through the drying method hardly shrink, the original color and flavor are kept basically, and the dried peony flowers have the advantages of being high in phenolic substance content and high in oxidation resistance, can serve as a high-quality raw material of peony flower tea and also have high ornamental value. According to the drying method, on the basis of vacuum freezing drying, the drying time is short, the process is simple, no contamination is caused, the product is good in sensory quality, high in nutrient retention rate and good in rehydration property, and the defects of high time consumption and labor consumption, low efficiency and the like of a traditional drying method are overcome.

The invention discloses a corn milk drink and a preparation method thereof. The corn milk drink is made of raw materials in percentage by weight: 5-10 percent of sweet corn kernel, 1-3 percent of milk powder, 5-7 percent of sweetening agent, 0.3-0.6 percent of thickening agent, 0.005-0.006 percent of color fixative, 0.002-0.006 percent of acidity modifier, 0.003-0.006 percent of emulsifying agent, 0.001-0.003 percent of flavoring agent and 0.002-0.005 percent of amylase. The preparation method comprises the following concrete steps: defibrination, zymohydrolysis, mixing shear, grinding, homogenizing, canning, cap screwing and sterilizing. The corn milk drink keeps the original flavor and nutrient content of corn, has pure mouthfeel and complete function, and can retain raw juice, primary taste, original flavor and original color even under the condition of high temperature, high pressure and long-term storage.

The invention provides a wicker anti-cracking color-protecting drying method, and relates to the technical field of wicker plaiting article production. Before wicker is cut down, anti-cracking color-protecting liquid medicine is injected into the wicker from the rootstock of the wicker or the root of a branch; when the anti-cracking color-protecting liquid medicine is detected at the end of the branch, the wicker can be cut; leaves of the cut-down wicker are removed, and then the wicker is soaked into a solution for 2 h, wherein the solution is prepared on the basis that the ratio of glycerinum to water is 1:10; then, the wicker is taken out and dried, then soaked in molten paraffin wax and taken out, and the surface of the wicker is completely wrapped by paraffin wax; a fine sand and salt mixture is an embedding agent, slow heating is performed, and drying and softening are performed on the wicker. The living wicker processing technology is simple, and a traditional wicker postprocessing method is broken through; after living wicker anti-cracking color-protecting drying processing, the wicker can be directly used for plaiting wicker products, the original color of the wicker can be kept, the wicker is not likely to crack, and the medicine utilization rate is greatly improved compared with a traditional method.

The invention discloses a metal post-plating chromium-free passivator with hydrophobic surface property. The passivator comprises the following raw materials: 0.5-30 g / L of silicate, 0.01-1 g / L of a nanometer material and 0.1-10 g / L of one or more of a silane coupling agent, a titanate coupling agent and a water-based wax emulsion. Through adoption of the passivator, a passive film is formed on the surface of plated metal to achieve an anti-corrosion purpose; the metal surface plating treated by the passivator is good in hydrophobic function and hydrophobic function, can achieve a lotus-leaf-like effect, has a self-cleaning function, is low in possibility of dust gathering, and can be cleaned by water very easily; moreover, the passivator is environment-friendly, simple to prepare, convenient to use, and wide in application prospect; the raw materials are wide in source and low in cost.

The invention relates to a polyamide composition as well as a preparation method and an application thereof. The invention provides a polyamide composition. The polyamide composition comprises the following components: 30-70 parts of polyamide; 30 to 70 parts of chopped glass fiber; 0.01 to 1 part of an antioxidant; 0.1 to 3 parts of an ultraviolet absorber; 0-3 parts of a hindered amine light stabilizer; 0-3 parts of a phosphite ester / salt anti-aging agent, and 0.1-10 parts of color powder; wherein the polyamide composition comprises at least one or two of the hindered amine light stabilizerand the phosphite ester / salt anti-aging agent. The polyamide composition disclosed by the invention can keep the initial color of the material under the dual effects of heating moisture absorption andultraviolet light, the color change is small, and the use experience of consumers on material appearance parts is improved.

The invention discloses a method for preparing a wood-plastic composite plate material through a layered lamination method, relates to a preparation method of the wood-plastic composite plate material, and aims to solve the problems of surface pasting blackening and low surface bonding strength of the wood-plastic composite plate material prepared through an existing hot-pressing method. The method for preparing the wood-plastic composite plate material comprises the following steps of: (1) uniformly mixing biomass fibers, a coupling agent, thermoplastic plastic powder or thermoplastic plastic fibers, paving to form a core plate blank, and hot-pressing the core plate blank in a hot press to obtain a core plate; (2) paving upper surface layer materials on upper and lower surface layers of the core plate, and continuously performing hot-pressing; (3) cold-pressing the core plate in a cold press to complete layered lamination. According to the layered lamination method, hot-pressing time is shortened, the primary color of wood powder is remained, and the pasting and blackening of surface layer biomass raw materials caused by thermal degradation are avoided. The method is mainly applied to preparation of the wood-plastic composite plate material.

The present invention provides a processing method of a tea flavored dried sweet potato and the processing method includes the following steps: fresh sweet potatoes are stored at 10-15 DEG C for 10-15 days, and then washed, peeled and cut into strips to obtain the sweet potato strips. The sweet potato strips are added with tea leaves, tea polyphenols, theaflavins, beta-carotene, edible alcohol, edible white vinegar and water and blanched with ultrasound at 60-80 DEG C for 10-15 min, then drained, and the following operations are carried out consequently: a first steaming for 30-45 min, a first vacuum drying at 60-70 DEG C until the moisture content of the sweet potato strips reaches 32wt%-36wt%, a second steaming for 15-30 min, a second vacuum drying at 50-60 DEG C until the moisture content of the sweet potato strips reaches 14wt% -18wt%, and a final ultraviolet disinfection and packaging, thereby obtaining the tea flavored dried sweet potatoes; the tea flavored dried sweet potatoes have uniform color, light tea fragrance while maintaining the sweet potato fragrance and flavor, soft texture, good mouthfeel, long shelf life, convenient accessibility, and high evaluation from people who consumes the product.

The invention relates to the technical field of freshness keeping of plants and particularly relates to a freshness-keeping method of Chinese toon sprouts. The freshness-keeping method comprises the following steps: heating for dissolving 1-1.1 parts of allicin, 0.5-0.8 part of aloin, 0.2-0.25 part of ursolic acid, 0.15-0.18 part of matrin and 4-7 parts of white granulated sugar into 100 parts of an ethanol solution with the concentration of 8%-10% to obtain antibacterial freshness-keeping liquid; spraying the antibacterial freshness-keeping liquid on the surfaces of Chinese toon, and bundling the sprayed Chinese toon according to grades, wherein 100g-200g of Chinese toon are bundled into one small bundle; filling the Chinese toon into a light-proof freshness-keeping bag; and introducing hydrogen gas into the light-proof freshness-keeping bag, and then sealing, wherein the concentration of the hydrogen gas in the sealed light-proof freshness-keeping bag is 85%-90%. The freshness-keeping method of the Chinese toon is simple and feasible and has relatively low freshness-keeping cost; and the room-temperature preservation time of the Chinese toon can be remarkably improved, and the taste, aroma and original color and luster of the Chinese toon can be kept very well.