58results about How to "Loose tissue" patented technology

The invention relates to a sugar-free bread, characterized by comprising the materials with the following components: high-gluten flour 150-900 parts, low-gluten flour 200-800 200-800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-10 parts, bread modifier 1-20 parts, yeast 10-20 parts, ghee 200-800 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.

The invention relates to Muslim spicy sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim spicy sauce is prepared from the following raw materials in parts by weight: 30-300 parts of fresh chili sauce, 30-100 parts of edible vegetable oil, 10-100 parts of thick broad-bean sauce, 5-50 parts of capsicum frutescens, 10-50 parts of diced tofu, 10-20 parts of edible mushrooms, 1-10 parts of wolfberry concentrated juice, 2-5 parts of red date concentrated juice, 2-40 parts of soybean sauce, 5-50 parts of fresh gingers, 3-50 parts of garlic, 2-5 parts of table salt, 0.2-5 parts of spices and 1-3 parts of edible mushroom powder. The Muslim spicy sauce has the characteristics of fine material selection and rigorous and scientific formula; the requirements in all the aspects of nutrition, taste, color and the luster and the like are considered, and the process is scientific and reasonable; and the aromas of a lentinus edodes aroma, a chili sauce aroma, a spice aroma and the like are harmonious, and the Muslim spicy sauce crispy in taste and chewy.

The invention relates to a method for processing a sauced marinated duck, and the method comprises the steps of taking a fresh duck or a duck embryo as a raw material, carrying out rapid salinization for a certain time by adopting the high pressure method, boiling for 20-30 minutes in marinade which is prepared by soy sauce, fine salt, liquor and white sugar, further boiling for 100-120 minutes in the marinade juice which is prepared by adding ginger, five spice powder, pepper and dried chilli in the marinade, fishing out, draining, cooling and then adopting UV irradiation for sterilization. The sauced marinated duck is pure gold, bright, fresh, tender and delicious, thereby being applicable to the requirements of scale production.

The invention relates to sugar-free nutritious bread, characterized by comprising the materials with the following components: high-gluten flour 1500-9000 parts, low-gluten flour 200- 800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-100 parts, bread modifier 1-20 parts, tomato juice 1000-2000 parts, salt 300-600 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The invention relates to a multielement zinc-aluminum alloy capable of improving comprehensive mechanical property, belonging to the technical field of zinc-aluminum alloy preparation. The multielement zinc-aluminum alloy is characterized in that the multielement zinc-aluminum alloy is prepared from the following raw materials: industrial aluminum ingot NO.A00, zinc ingot NO.0, electrolytic copper, composite modifier and pure magnesium, wherein the composite modifier contains 20-30% of Ni, 15-25% of Ti, 5-15% of Mn, 5-15% of Cr, 5-10% of Si, 5-10% of Ce, 5-10% of La, 1-6% of Y, 1-6% of Nb, 1-6% of V and the balance of aluminum; the multielement zinc-aluminum alloy is smelted in a medium-frequency induction melting furnace after weighing 27-29% of Al, 2-2.5% of Cu (added in the form of aluminum-copper intermediamidstfrequencye alloy containing 50% of copper ), 0-1.2% of composite modifier, 0.01-0.02% of Mg and the balance of Zn based on percentage by weight. A round-rod-shaped blank iscasted by a common metal type and metal type vibrational casting method, and then processed to a national standard test rod to be subjected to mechanical property testing.

The invention belongs to the technical field of food processing and preservation and relates to a method of processing green betel nut and relates to a method of processing green betel nut, comprising the steps of pricking, green-protecting, enzyme inactivation and baking; the green-protecting step employs vacuum soaking for green-protecting; the enzyme inactivation step employs super-high pressure treatment under a pressure of 100-600 Mpa; the baking step employs two-stage baking, the first stage is high-temperature hot blast baking at a temperature of 50-80 DEG C for 2-4 h, and the second stage is microwave vacuum baking at a temperature of 28-32 DEG C under vacuum degree of 0.05-0.09 Mpa for 1-4 h. The green betel nut produced herein has good appearance, moderate softness and hardness and good taste, the processing time is short, processing efficiency is high, energy consumption is low, and the product is kept not deteriorating for 9 months under normal temperature and controlled humidity.

The invention discloses a method for marinating sauced mutton, comprising the steps of naturally unfreezing a piece of frozen mutton, adding water and fine salt, mixing, soaking under high pressure, taking out and draining off to obtain a first soaked material; soaking broad beans into water, adding rice and wheat bran and mixing uniformly, heating and stewing, cooling to 25-30 DEG C, adding Aspergillus oryzae and Aspergillus niger, preserving the temperature for 2-5 days, adding fine salt, mixing unitformly, heating up to 32-35 DEG C and preserving the temperature for 20-40min, continuing heating to 37-40 DEG C and preserving the temperature for 10-30min, adding the first soaked material and water, mixing uniformly, taking out after 40-60min and draining off to obtain a second soaked material; mixing the second soaked material with fine salt, rum, malt sugar and water uniformly, stewing, taking out, then adding ginger, fine salt, green Chinese onion, garlic, hot pepper, zanthoxylum, syzygium aromaticum, fennel, shrimp, cinnamon, honey, citric acid and monascorubin, continuing stewing, taking out, draining off, cooling, and sterilizing, thereby obtaining the sauced mutton.

The invention relates to a method for improving a tobacco rhizosphere environment, and belongs to the technical field of soil improvement. The method is characterized by including the steps of ash soil dust manufacture and distributing application. By popularizing the technology for improving the tobacco rhizosphere environment by the aid of tobacco field ash soil dust, soil nutrient content can be improved, growth and development of microorganisms in soil are promoted, physical characteristics of the soil are improved, the soil is loosened, formation of soil micro-aggregates is promoted, accordingly, a soil structure is improved, and permeability and soil moisture storage capacity of the soil are enhanced. Besides, land hardened due to long-term chemical fertilizer application is effectively improved, and soil property is greatly improved.

The invention provides a silicon carbide high-speed binder grinding wheel, which comprises a grinding wheel binder and an abrasive, wherein the abrasive is black silicon carbide (C) or green silicon carbide (GC) at least. The grinding wheel is characterized in that the grinding wheel binder is a high-speed binder, and the weight percentages of chemical components of the high-speed binder are: 15 to 23 percent of Al2O3, 58 to 68 percent of SiO2, 3 to 6 percent of K2O, less than 2 percent of Na2O, less than 2 percent of MgO, less than 0.6 percent of CaO, less than 1 percent of Fe2O3 and less than 2 percent of B2O3. The invention changes the type of the binder from a sintered type binder into a semi-fused type binder and particularly introduces low-melting boron glass into the binder, thereby reducing the refractoriness of the binder, improving the strength of the grinding wheel, achieving the aim of raising the linear velocity of the grinding wheel and not causing the silicon carbide grinding wheel to produce black-heart foamed waste in the sintering process.

The invention provides dandelion cookies and a processing method thereof. The dandelion cookies comprise 10 parts of flour, 0.37 part of baking soda, 3 parts of dandelion paste, 0.3 part of ammonium bicarbonate, 3 parts of white granulated sugar, 0.46 part of salt, 1 part of sunflower seed oil, 0.0008 part of citric acid, 1 part of shortening, 0.45 part of phospholipid, trace vanillin and a proper amount of drinking water. The dandelion cookies have clear patterns, complete shape, no crack or deformation, no blister or bottom recess, soft tissue, green color, little surface gloss, no excess white or burn, non-sticky, agreeably sweet and loose. The dandelion cookies have unique flavor of dandelion.

The invention relates to a sugar-free spicy curry bread, characterized by comprising the materials with the weight percent: (1) outer skin: eggs 150-900 parts, sugar-free modifier 10-50 parts, middle wheat gluten 200-800 parts, baking powder 2-10 parts, barm 2-10 parts, mashed potatoes 2-10 parts, bread powder 10-100 parts; (2) filling: chicken 100-300 parts, onion bulb 1-2, garlic meat 2-5 parts, mixed bean 10-200 parts, milk sachet 5-10 parts, preserved chicken sauce 5-10 parts, pepper 0.1-1 parts, millet power 1-10 parts, spicy cooking materials 1-10 parts, liquid edible oil 20-100 parts. The inventive sugar-free spicy curry bread is mellow in taste, delicious in flavor, fragrant and soft in mouth feel, particularly for the breakfast of the diabetics.

The invention provides a hybridization seed production method capable of improving the purity and a germination rate of wax gourd seeds. An insect-proof net covers the periphery of a simple plastic greenhouse; after artificial emasculation is carried out, pollination is carried out by utilizing drones; the growth and development of crops are regulated by spraying different growth hormones at a growth and development period of wax gourds; after the wax gourds become physiologically ripe, vines are broken and the wax gourds are subjected to after-ripening for about 15 days; seed dormancy is rapidly broken and seeds are harvested, so that the purity of the seeds is improved, a seed production growth and development period is shortened and the germination rate and germination potential of the seeds are improved.

The invention relates to an apparatus for treating cervical vertebra and lumbar vertebra and a preparation method thereof. The apparatus comprises a housing in direct contact with human body and a heating unit arranged inside the housing, and the apparatus is characterized in that the housing is made of Mao bamboo of which the external green peel is removed and which is subject to digestion treatment of a Chinese traditional medicine liquid made from the following raw materials by weight: 1g of negundo chastetree bud, 0.75kg of Indian stringbush root and 50kg of water. The preparation method comprises steps of selecting bamboo blocks, digestion and softening treatment of the bamboo blocks, drying in the shade, digestion treatment by the Chinese traditional medicine liquid, assembling and the like. The apparatus has significant short-term remission effects on pains of cervical vertebra, lumbar vertebra and back, and solidified and durative treatment effect can be obtained by a longer period of treatment, and at the same time the apparatus is characterized by being not easy to cause tolerance. The preparation method is characterized by simpleness, easy materials, low manufacturing cost, and natural environment protection.

The invention discloses a metal pipe fitting polishing machine, and aims to provide a metal pipe fitting polishing machine capable of clamping and polishing pipe fittings with different dimensions. The polishing machine comprises a box body, a rotary table and a machine base are fixed to the bottom face in the box body, a plurality of placing frames are arranged on the edge of the upper end face of the rotary table, fixing plates are fixed to the placing frames, a plurality of mounting assemblies are evenly distributed on the side faces of the fixing plates, a polishing machine box is slidablyconnected to the machine base and is arranged on the side faces of the placing frames, and a feeding opening corresponding to a mounting assembly is formed in the side face of the polishing machine box. The metal pipe fitting polishing machine has the beneficial effects that the purposes of clamping and fixing the metal pipe fittings of different dimensions can be well achieved; and dust and flying chips generated by polishing can be prevented from splashing everywhere.

The invention relates to a sugar-free ukleba bread and preparation method, characterized by comprising the materials with the following components: A: high-gluten flour 1000-1500 parts, yeast 10-20 parts, bread modifier 1-20 parts, light milk 50-100 parts, sugar-free modifier 20-100 parts; B: egg 50-200 parts, water 1000-1500 parts; C. butter 50-200 parts; D: salt 5-20 parts; E. walnut kernel 10-50 parts. The inventive sugar-free ukleba bread is soft and crisp, fragrant and sweet, deeply favored by wide consumers.

The invention discloses a health-care product using coix seeds as a substrate and capable of resisting cancer. The health-care product comprises raw materials in parts by weight of 30-40 parts of coixseed bran, 30-40 parts of coix seeds, 17-26 parts of polished round-grained rice and 3-8 parts of ginger. A processing method of the health-care product comprises the following steps of (1) respectively and thoroughly cleaning all raw materials except the coix seed bran, performing drying, and performing crushing for standby application; (2) mixing the crushed raw materials with the coix seed bran to obtain a mixture, putting the mixture in an extruding machine, performing extruding, setting the extrusion time to be 40-80 seconds, and controlling extrusion temperature to be 120-150 DEG C; (3)taking out the extruded mixture, and performing puffing; (4) putting the puffed mixture into an ultrafine crushing machine, and performing crushing; and (5) performing sterilization treatment on themixture powder obtained through ultrafine crushing so as to obtain the health-care product using coix seeds as a substrate and capable of resisting cancer. According to the health-care product disclosed by the invention, the coix seeds and coix seed ferment and coix seed ester in the coix seed bran are sufficiently utilized, so that the absorptive capacity by human bodies can be improved, and favorable health-care effects can be achieved.