105results about How to "Long retention period" patented technology

The invention discloses a three-layer coextrusion heat shrinkage resin film, a production method and an application method. The-three layer coextrusion heat shrinkage resin film is produced by taking PE(LDPE, HPPE, LLDPE, mPE), EVA, PP, PA and EVOH resins as the main materials which are matched with a functional master batch and adopting a production method of one-step huffing. The largest transverse and longitudinal shrinking rates of the product can reach 60 percent and 85 percent; the largest shrinking force of the product can reach 2.0N / cm. The shrinking rate and the shrinking force of the product can be controlled and adjusted by controlling various technical parameters to lead a package to be firm and endurable. The packaged objects are pertinently led to reach the anti-rust, anti static, illumination-resistance, anti-aging, anti-puncturing, anti-low-temperature, anti-isolation, anti-bacteria and anti-degradation effects and the like by adjusting the material composition and mixture ratio of each layer. The three-layer coextrusion heat shrinkage resin film is used for replacing the traditional paper box wrappage to reduce the packaging cost. The mechanical properties are good, the pertinence is strong, the materials are saved; when the three-layer coextrusion heat shrinkage resin film is used, the shrinking temperature is low, the power is saved and the packaging cost is saved, thus effectively reducing the production cost and having extremely high application value.

The invention relates to a modified double-component epoxy resin paint, wherein the raw materials of the main ingredients includes bisphenol A epoxy resin, multiple functional group glycide amine epoxy resin and filler selected from silicon dioxide, titanium oxide, antimony trioxide, zinc oxide and calcium carbonate, the raw material of the curing agent includes modified aliphatic polyamines, organic diatomaceous soil and methyl ethylene glycol.

The invention discloses a high-performance chlorine-free alkali-free liquid accelerating agent which is prepared from the following materials by weight percent: 6 to 15 percent of magnesium aluminum fluoride, 20 to 50 percent of aluminum sulfate, 2 to 6 percent of organic amines, 0 to 2 percent of stabilizer, and the balance of water. The production process comprises the following steps of: adding water at the given weight percent to a stirring drum, adding magnesium aluminum fluoride and stirring to dissolve, adding organic amines and stirring to dissolve, adding aluminum sulfate and stirring to dissolve, and making the final product. The high-performance chlorine-free alkali-free liquid accelerating agent is free of chlorine and alkali and non-corrosive to human beings and steel-bar-made machines, and has the advantages of long holding period, low addition amount, quick setting action, low rebound rate, high one-day strength, substantially no loss of long-term strength and good material compatibility. The production process is simple, pollution-free and noise-free, does not produce gas discharge or waste water, and is safe and environment-friendly. The materials are abundant, the production cost is low, and the social and economic benefits are extremely good.

The invention provides coated sand with long shelf life and a production method of the coated sand. The coated sand is formed by silica sand, phenolic resin, a curing agent, a lubricant and boric acid, wherein 1-3 parts by weight of phenolic resin and 0.1-0.8 part by weight of boric acid are added in each 100 parts by weight of silica sand; the curing agent is urotropin, wherein 0.12-0.18 part by weight of urotropin is added in each one part by weight of phenolic resin; and the lubricant is calcium stearate, wherein 0.06-0.12 part by weight of calcium stearate is added in each one part by weight of phenolic resin. The production method comprises steps of heating silica sand to 100-130 DEG C; adding phenolic resin and boric acid into the obtained silica sand according to the proportion and mixing uniformly; adding urotropin into the obtained product according to the proportion and mixing uniformly; and adding calcium stearate into the obtained product according to the proportion and mixing uniformly.

The invention provides a preparation method of poly-l-lactide particles and a preparation method of an injectable soft tissue filler. The preparation method of the poly-l-lactide particles includes the steps: first, dissolving poly-l-lactide in good solvents to obtain poly-l-lactide solution; second, adding the poly-l-lactide solution into a reactor and adding anti-solvents under the condition ofstirring to separate out the poly-l-lactide particles from reaction solution; third, filtering the reaction solution with suspending poly-l-lactide particles, purifying and drying the reaction solution to obtain the poly-l-lactide particles. The poly-l-lactide particles are prepared by a soap-free good solvent-anti-solvent precipitation method, addition of any emulsifiers and dispersing agents isomitted in the preparation process of the particles, a technological process is simple in operation, and the preparation method is low in production cost, high in production efficiency and suitable for industrial amplified production.

The invention relates to an ultraphonic elastic imaging body model comprising polyacrylamide hydrogel and a scatterer, wherein the polyacrylamide hydrogel forms a reticular structure to wrap the scatterer. The elasticity (or the rigidity) of the ultraphonic elastic imaging body model can be freely regulated within a larger range by regulating the concentration of an acrylamide monomer and the sound attenuation coefficient can be changed to accord with the standard of ultraphonic elastic imaging by regulating the proportion of the scatterer.

The invention relates to roselle beverage which comprises the following components in percentage by weight: 50-55% of roselle juice, 0.4-0.5% of fructo-oligosaccharide, 5-6% of high fructose corn syrup, 0.7-0.8% of xylitol, 0.2-0.3% of citric acid, 0.01-0.05% of stevia rebaudiana, 0.02% of nisin and the balance of water, wherein the roselle juice is prepared by extracting a roselle mixture composed of dried roselle, dried smoked plum, dried hawthorn and dried liquorice; the roselle mixture comprises the components in percentage by weight: 96-99% of dried roselle, 0.4-1% of dried smoked plum, 0.05-0.5% of dried hawthorn and 0.05-0.5% of dried liquorice. The roselle beverage is prepared through the following processes of: mixing, boiling, filtering, sterilizing, canning and sealing. The roselle of the invention contains more hibiscus acid and roselle saponins which not only have antioxidant and health care effects for eliminating free radicals and keeping youth, but also have physiological functions of lipid-lowering and anti-aging or the like. By utilizingthe roselle beverage disclosed by the invention, the medicinal effects of roselle are given into full play, and the effects of the roselle for removing radicals, skin care and keeping youth are enhanced. The roselle beverage has the advantages of easily available raw materials, simple process, convenience in drinking, no toxic or side effect, and the like.

A manufacturing technique of a relief pyrography consisting of the technical processes of selecting materials, pre-treating, shaping, cauterizing and painting, coating, lining and packaging overcomes the defects of single color, no depth change of color, no tactile sensation and no bright-dark effects of a relief artwork as well as the defect that the pyrography has no remarkable 3D sensation on tactile sensation and vision; the manufacturing technique organically combines the techniques of relief and pyrography to lead the new artwork to have remarkable 3D sensation. The surface layer of the finished green body medium of the relief is carbonized in different degrees by the methods of cauterizing and scalding and thermal flame roasting, etc. The color of the relief pyrography has remarkable bright and dark change as well as is stable and permanent; the picture tactile sensation is a remarkably enhanced, which shows to be antique and natural. The durability, the environment-friendly property and the nationality of the relief pyrography are fully ensured and improved; the aesthetic feeling, the appreciation effects and the collection values are improved by a plurality of times.

The invention discloses a method for shaping a scaling ladder type plastic-dipped metal rack tree. The method mainly comprises the following steps of: (1) designing special parameters of a tree shape, destructing a certain quantity of single plants according to corresponding parameters, and manufacturing a tree cultivation shape technical pattern of the corresponding single plants; (2) manufacturing and mounting a scaling ladder type plastic-dipped metal rack and a supporting frame, so as to manufacture a tree cultivation template; (3) planting shaped nursery stocks in a nursery cultivation field below the scaling ladder type plastic-dipped metal rack; (4) when a tree grows to an oriented tree cultivation height, binding tree twigs on the tree cultivation template in an oriented manner; and (5) carrying out shaped nursery stock management, mainly including bud fixing, bud picking, binding and unbundling, and thickening cultivation. The method provided by the invention has the advantages of simpleness in operation, good shaping effect and long shaping retention period; the ornamental value is improved, and the watch time is prolonged; the scaling ladder type plastic-dipped metal rack and the supporting frame are durable, and can be continuously shaped for many years, so that the requirement of a shaping length can be met; the polarized shaping can be realized; the trees are prevented from being damaged; and the standard scale production can be realized by accurately shaping according to the pattern.

The invention discloses a high-cleaning aged fuel, comprising 65-70 wt% of industrial methanol, 28-32 wt% of naphtha, and the balance consisting of an Al mixed additive, wherein, the Al mixed additive comprises burning accelerant(0.04-0.01 weight portions of ferrocene and 0.6-1.5 weight portions of methanol), lytic agent(0.1-0.4 weight portions of benzene, 0.1-0.4 weight portions of acetone, and 0.1-0.5 weight portions of n-heptane), anti-oxidant stabilizer(0.1-0.15 weight portions of 2,6-di-tert-Butyl- p-Cresol), and regulator( 0.1-0.2 weight portions of isopentane). The fuel has the advantages of strong dynamic property, little discharge capacity, lowered filter point, good universality, long reserve maintenance period and the like, and overcomes the defects that alcohol and petroleum fuels are not stable and immiscible, and the thermal efficiency of alcohol and petroleum fuels is low in the prior art.

The invention discloses a making method for a sugar-free yeast fermentation cake, relating to a making method of a cake and aiming to solve the technical problems of small cake specific volume and long preparation time when the cake is made by using yeast. The method comprises the steps of blending flour, acorn shell pigment, yeast powder, a flavoring agent, edible oil and table salt into paste by adding water, and activating; after stirring egg liquid, adding the stirred egg liquid into the activated paste, preserving the heat of 40-45 DEG C for 1-5min, and then, baking to obtain the sugar-free yeast fermentation cake. The cake disclosed by the invention is rich in nutrition and wide in application range.

The invention relates to a low-temperature rice storage method which comprises the following steps: (1) packing the processed rice into bags with plastic film, stacking in a low-temperature storehouse, and adjusting the temperature of the low-temperature storehouse to below 15 DEG C; (2) sucking air from each packing bag, filling carbon dioxide into the packing bags according to the ratio of 8-12 kilograms of carbon dioxide to 10,000 kilograms of rice, and sealing the packing bags; and (3) putting aluminium phosphide sheets on the top end of the stack of rice packing bags according to the addition of 2 grams of aluminium phosphide per each cubic meter of stack. The low-temperature rice storage method provided by the invention organically combines various storage methods, makes full use of the advantages of various storage methods, can effectively prolong the rice preservation time and at least doubles the rice storage time while ensuring the rice quality and keeping the original flavor of rice.

The invention discloses a water-sealed ozonic continuous sterilization device, which comprises an oxygen cylinder, an ozonizer, an air and water mixing device, an ozonic flume, a conveyer belt mesh and an ozonic watering device. One end of the ozonizer is connected with the oxygen cylinder and the other end is connected with the air and water mixing device. An insulating flume is arranged outside the flume walls on both ends of the ozonic flume. Guide pulleys on both ends of the conveyer belt mesh are arranged below the water surface of the insulating flume and guide pulleys in the middle of the conveyer belt mesh are arranged above the ozonic flume; the ozonic watering device is arranged above the ozonic flume and the conveyer belt mesh and connected with the air and water mixing device through pipelines, the air and water mixing device is connected with the ozonic flume through pumps. The water-sealed design adopted in the invention enables the ozone gas or the ozone water to be insulated from the external environment so as to avoid the damage to human health by the ozone and achieves continuous sterilization operation through the mesh belt mechanical transmission device. The device is applicable to the sterilization of the food material containing more harmful microbes.

The invention relates to a processing method of instant freeze-drying flavor fresh cocoon silk reeling pupae. The processing method comprises the steps of taking fresh cocoon silk reeling pupae as raw materials, selecting, cleaning, blanching, flavoring, performing cold air draining, pre-freezing, performing vacuum freeze drying, packaging, and forming a finished product. The processing method is simple in processing technology and easy to operate; the product is edible directly, the original nutrients and flavors of the pupae are maintained to the maximum extent, and the shape of fresh pupae is maintained in appearance; the product is good in color and luster, good in mouthfeel, fragrant and crisp, contains abundant proteins and eighteen amino acids essential for the growth of human bodies, is free of fishy smell of pupae and good in water regaining characteristic, can be stored under normal temperature, and is a convenient, leisure and fashionable instant food.

The invention discloses a maca wine which is prepared by adding 5.0-10.0 parts of maca, 0.3-0.6 part of radix astragali, 0.3-0.6 part of raspberry, 0.2-0.5 part of dodder, 0.2-0.5 part of rhizoma polygonati, 0.2-0.5 part of honey, 0.1-0.3 part of mulberry, 0.1-0.3 part of Chinese wolfberry, 0.1-0.3 part of Chinese date, 0.05-0.1 part of Adenophora trachelioides Maxim. and 0.05-0.1 part of licorice into 100 parts of 50-60 %vol Kaoliang spirit. The preparation technique of the maca wine is simple; the effective components can be easily absorbed; the actions of the components are fully displayed; and the maca wine has the advantages of obvious health-care effect, low tendency to deterioration and long shelf life.

The invention relates to the field of starch production, in particular to a method for preparing soluble starch. The method is characterized in that a bio-enzyme enzymolysis secondary acidification technical route is adopted to produce the soluble starch and comprises the following steps of: adding alpha-amylase to 40 percent corn starch milk; degrading with bio-enzyme and then removing liquid; then dispersing chain scission corn starch into an aqueous solution; carrying out secondary acid denaturation; and neutralizing, removing liquid and dynamically drying to obtain a finished product.

The invention discloses a preparation method of trachinotus ovatus slices. The preparation method comprises the following steps: I, placing fish slices into ozone water for sterilization treatment, then immersing the fish slices into a passivation solution, feeding nitrogen, putting the fish slices into a preservative solution for soaking, performing drip washing, putting the fish slices into a preservative solution, in which no fish slices are soaked, for secondary soaking, and performing drip washing again; II, soaking the fish slices into a color protection solution, placing in a magnetic field for working, and performing drip washing again; III, refrigerating the fish slices under a condition of 4 DEG C, freezing the fish slices under a condition of -40 DEG C to -30 DEG C, placing the fish slices into spacer fluid for soaking in an iced water bath for 10 to 20 seconds, freezing the fish slices under a condition of -20 DEG C to -15 DEG C, then placing the fish slices into the spacer fluid for soaking in the iced water bath for 10 to 20 seconds, and freezing the fish slices under a condition of -40 DEG C to -30 DEG C; and IV, performing vacuumizing packaging and refrigeration. The preparation method has the beneficial effects that after the fish slices are refrigerated after 180 days, fresh fish meat taste, bright color and first-order freshness still can be kept, and the guarantee period is long.

The present invention relates to a preservative, discloses an application of the preservative in preservative paper of cakes and a preparation method thereof, and solves the problems that relatively complicated devices needed in a special technology in the prior art cause the increase of costs and a direct addition of preservatives in the cakes is harmful to human body. The preservative includes the following raw materials in parts by weight: 0.1-0.3 part of a lemon extract, 0.5-1 part of a garlic extract, 0.2-0.3 part of a fresh herba portulacae extract, 0.3-0.5 part of an eupatorium adenophora leaf extract, 0.5-1 part of L-ascorbyl palmitate, 0.03-0.1 part of butyl hydroxy anisd, 1-3 parts of licorice powder, 0.3-0.8 part of activated carbon powder, 5-10 parts of polyvinyl alcohol, 4-8 parts of cationic polyacrylamide, 0.3-0.5 part of chitosan, 0.3-0.5 part of magnoflorine and 50-70 parts of deionized water.

The invention discloses a method for preparing a packaged fermentative pickling wild pepper, which is mainly technically characterized by comprising the following steps of: packaging a sorted and cleaned wild pepper into a food-grade packaging plastic bag by utilizing the food-grade packaging plastic bag as a fermenting container and a packaging material, and adding premixed nutritional fermenting liquid; then vaccinating streptococcus lactis for expanding the fermenting liquid; sealing in vacuum and then carrying out temperature control fermentation; and when the fermenting liquid reaches a certain acidity, terminating fermentation by adopting pasteurization. The invention solves the problems of large investment cost, long period, complicated operation, time waste and trouble caused by the condition that a great number of argil pickling fermentative jars needed by the current manufacturer during production and the wild peppers are respectively packaged into a glass bottle or a plastic bag after fermentative ripping and the problem of rot of the wild pepper in the process of fermentative pickling for a long time. The pickling wild pepper product produced with the method has propersalinity and acidity and strong fermentative pickling flavor, not only can be used as a dinning pickle product, but also can be used as the seasoning of cooking and dishes and the sour and hot seasoning of a spicy nonstaple food.

The invention discloses brown rice oxalis pepper and a processing method thereof. The brown rice oxalis pepper is formed by mixing and fermenting the following components in parts by weight:100 parts of brown rice powder, 70-150 parts of chopped fresh chilli, 6-12 parts of edible salt, 7-13 parts of zymophyte suspension, 2-6 parts of reducing sugar and 0-20 parts of water. The processing method for the oxalis pepper comprises the following steps: (1) respectively performing stage-by-stage expansion cultivation on lactobacillus fermenti, pediococcus acidilactici, lactobacillus plantarum and zygosaccharomyces rouxii to obtain bacteria liquid with the viable bacteria amount of 108 cfu / mL, and mixing the four pieces of bacteria liquid to produce the zymophyte suspension according to the volume ratio of 1:1:1:0.5; (2) stirring the materials; (3) performing inoculation, namely inoculating the materials stirred in the step (2) into the zymophyte suspension obtained in the step (1) according to an amount in the formula, and fully stirring the materials and the zymophyte suspension; (4) bottling / bagging the product, and fermenting the product; and (5) sterilizing the product to obtain the brown rice oxalis pepper. The raw materials used in the method are readily available; the product has comprehensive nutrition; the preparation method is short in production period and convenient to operate.

An imaging device which can perform imaging with a global shutter system and in which transistors are shared by pixels is provided. The imaging device includes first and second photoelectric conversion elements and first to sixth transistors. Active layers of the first to fourth transistors each include an oxide semiconductor. The imaging device has a configuration in which a reset transistor and an amplifier transistor are shared by a plurality of pixels and can perform imaging with a global shutter system. In addition, the imaging device can be used as a high-speed camera.

The invention discloses a method for producing nonfat dried insect pupa protein powder at a low temperature. The method comprises the following steps that (1) fresh and alive insect pupas are thoroughly cleaned and then dried, then the dried insect pupas are subjected to coarse crushing, the dried insect pupas subjected to coarse crushing are fed into a rotary delivery extractor and subjected to continuous counter-current extraction at the temperature of 10-15 DEG C with liquefied butane as solvent, and afterwards filter residues obtained through extraction of the rotary delivery extractor are nonfat dried insect pupas; and (2) the nonfat dried insect pupas which are dried are delivered into a special pulverizer to be pulverized into the nonfat dried insect pupa protein powder. By means of the method, the residue amount of raw oil is small, the smashing fineness meets the requirement of food-grade protein powder raw materials and medical protein powder raw materials, the quality guarantee period is long, and the economic benefits are high.

The invention discloses an organic biological bacterial fertilizer. The organic biological bacterial fertilizer is made of livestock and poultry manure, humus sand-based soil, quicklime, compound saltwith potassium hydrogen persulfate (50%), potassium fulvic acid, compound amino acid and compound floras. A method for preparing the organic biological bacterial fertilizer includes steps of (1), proportionally uniformly blending the quicklime and the chicken, duck, pig and sheep manure with each other in manual or mechanical modes; (2), placing treated raw materials into disinfecting and fermenting tanks after specified time nodes, and carrying out secondary disinfecting, sterilizing and egg killing treatment on the materials by the aid of water with the proportionally dissolved compound salt with the potassium hydrogen persulfate for 24 hours; (3), adding other auxiliary materials into the materials; (4), dehydrating fermented raw materials, conveying the raw materials into drum-type axial flow drying and smashing machines and drying the raw materials at the drying temperatures not higher than 45 DEG C; (5), granulating the raw materials by the aid of granulating machines, then feeding grains into measurement packing machines and packing the grains to obtain the organic biological bacterial fertilizer which is a finished product.

The invention discloses a pig feed additive. The pig feed additive comprises 0.5-0.7 part of chitosan, 0.3-0.4 part of glucose oxidase, 1-3 parts of neutral protease, 0.09-0.12 part of cellulase, 0.1-0.3 part of compound vitamin, 3-5 parts of compound bacterial agent, 8-11 parts of calcium L-ascorbate, 10-13 parts of calcium propionate, 1-3 parts of fish oil, 0.2-0.4 part of compound mineral and 6-8 parts of traditional Chinese medicine extracting solution. The pig feed additive has the beneficial effects that by adding the traditional Chinese medicine extracting solution, insect pests can be effectively killed, the immunities of pigs can be improved and the weights of the pigs are increased by about 12% on average.

The invention provides a yacon wine and a making method thereof, belonging to the field of food processing. The yacon wine is prepared from the following raw materials by weight: 70 to 80 parts of yacon, 10 to 15 parts of snow pears, 2 to 4 parts of reed rhizomes, 3 to 5 parts of chrysanthemum, 1 to 2 parts of sea-buckthorn fruit, 3 to 4 parts of water chestnuts, 1 to 1.5 parts of passion fruit, 2 to 3 parts of lemon, 4 to 6 parts of rock sugar, 0.4 to 0.8 part of yeast for fruit wine fermentation, 0.02 to 0.025 part of mixed enzyme and 0.8 to 1.2 parts of plant extract. The invention also provides the making method for the yacon wine. The yacon wine prepared in the invention is rich in nutrients and capable of clearing the liver, removing toxic matters, strengthening the stomach, promoting digestion, maintaining beauty and improving human immunity, tastes delicious and has delicate fragrance, clear color and special nutritional value and health care effect.

The invention relates to a liver cancer tumour marker AFP, AFP variant and GP73 antigen synchronous immunodetection kit, a method and application, and belongs to the technical field of immunodetection. The kit comprises magnetic particles, AFP and GP73 antibody coupled mixed acridinium ester, GP73, an AFP calibration product, first stimulation solution, second stimulation solution, washing solution and all kinds of diluting solution; and the magnetic particles are respectively marked by AFP, LCA-BSA and GP73. By adoption of the kit and the detection method, the sensitivity, the specificity andthe accuracy are high; the detection time is short; identification on benign liver diseases and malignant liver diseases and early diagnosis on liver cancers can be easily carried out; and the kit and the detection method have an important purpose for increasing the early diagnosis rate of patients with liver cancers and prolonging the survival rate, and have wide clinical application value.

The invention discloses a Chinese lantern-plant tea. According to the Chinese lantern-plant tea, persistent calyx of the Chinese lantern-plant is taken as a main raw material, and the Chinese lantern-plant tea is prepared by the following process steps: pretreating the raw materials, removing green, twisting, drying, performing secondary twisting, seasoning, airing, baking, freezing and sterilizing. The Chinese lantern-plant tea is convenient to make and easy to preserve and transport, the bitterness of the persistent calyx of the Chinese lantern-plant is reduced through the making tea water of the Chinese lantern-plant tea, and the Chinese lantern-plant tea has the characteristics of sweet and mellow mouthfeel and bright-colored tea water, is suitable for being drunk for a long time and has the health effects of reducing fever and causing diuresis, removing lung poison, resisting radicals and improving the immunity.

The invention discloses a method for making mulberry juice, which comprises: selecting mulberries, cleaning, grinding, juicing, rubber milling, clarifying, coarsely filtering the mulberry juice, adding at least one of 0.1 to 0.3 weight part of edible acid, 5 to 9 weight parts of white granulated sugar, 0.01 to 0.1 2 weight part of mulberry essence into 100 weight parts of the obtained mulberry juice, adding 50 to 94 weight parts of deionized water, finely filtering the mixture, homogenizing, removing oxygen, and sterilizing by pressure. The mulberry juice prepared by the invention retains the flavor and nutrients of the original juice and prolongs the quality guarantee period.

The invention discloses a production method of cooled fresh keeping beef. The production method of cooled fresh keeping beef comprises the following steps of performing slaughtering, performing bloodletting, performing peeling, removing internal organs, and after carcasses are qualified through quarantine, performing rinsing with water; and then precooling the rinsed carcasses, then selecting the carcasses of which the pH value is 5.6-5.8, performing deboning and segmentation, performing trimming, performing vacuum packaging, performing hot dipping, performing cold dipping, placing the carcasses after cold dipping into the environment of minus 2 to 2 DEG C, and performing storage. Compared with the prior art, the production method disclosed by the invention has the advantages that the obtained fresh keeping beef has better safety, better hygiene and longer preservation period.