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A mini chicken skewer relates to the technical field of foods. The mini chicken skewer comprises, by weight, 90-110 parts of peeled frozen chicken breast meat, 1.5-2.5 parts of refined salt, 1-3 parts of first grade sugar, 1-2 parts of monosodium glutamate (99%), 0.2-0.8 of white pepper powder, 0.1-1 part of garlic powder, 0.1-0.5 parts of chive powder, 0.5-1.5 parts of medium level chili powder, 0.2-0.6 parts of sodium bicarbonate powder, 0.3-0.7 parts of composite phosphate, 0.02-0.09 parts of ethyl maltol, 0.05-0.1 parts of capsanthin, 40 -50 parts of ice water and 4-6 parts of corn starch. A making method of the mini chicken skewer has the advantages of simplicity and easily available raw materials; and the mini chicken skewer made in the invention has the advantages of appetizing outside and tender inside, tender meat, moderate salt, abundant nutrition, rich and mellow flavor, and is suitable for various populations to eat.

The invention provides a dried mutton flavoring and its preparing process, which comprises mutton25kg, soy sauce 0.02kg, vegetable oil 2kg, pepper 0.5kg, table salt 0.4kg, aniseed 0.01kg, cooking wine 0.03kg, Chinese prickly ash 0.01kg, ginger 0.5kg, cassia bark 0.01kg, tsaoko cardamon 0.01kg, green onion 0.2kg, onion 0.1kg, and gourmet powder 0.05kg.

The invention discloses a spicy dried deep-fried bean curd. The spicy dried deep-fried bean curd is prepared from the following raw materials in parts by weight: 100-200 parts of soybean, 25-30 parts of corn kernels, 8-10 parts of rose hip, 1-2 parts of notoginseng bud, 1-2 parts of pumpkin flower, 2-3 parts of rhodiola rosea, 1-2 pars of folium mori, 1-2 parts of sugarcane leaf, 2-3 parts of malt, 2-3 parts of sea-buckthorn, 1-2 parts of sweet potato stems, 1-2 parts of fructus amomi, 2-3 parts of dried tangerine or orange peel, 1-2 parts of leaf of paniculate microcos, 1-2 parts of Indian Kalimeris herb, and 2-3 parts of dark plum. According to the invention, the spicy dried deep-fried bean curd is added with the corn kernels and the rose hip, so that the spicy dried deep-fried bean curd has the effects of resisting fatigue, decreasing blood sugar, lowering blood pressure, degrading cholesterol, preventing and controlling cancer, and tonifying spleen and stomach, and the dried bean curd has spicy and hot flavors due to the addition of spicy and hot seasonings, and the dried bean curd is chewy through deep-frying, and the dried bean curd is added with a plurality of health-care traditional Chinese medicine components, so that the spicy dried deep-fried bean curd has the effects of refreshing and tonifying Qi, calming the liver and cooling blood, dispelling wind and dissipating heat, regulating vital energy and the middle warmer, and lubricating the intestines to promote urination.

The invention discloses a milky dried bean curd processed with wine. The milky dried bean curd processed with wine is prepared from the following raw materials in parts by weight: 140-150 parts of soybeans, 60-70 parts of whey powder, 5-6 parts of pseudo-ginseng powder, 2-3 parts of pericarpium citri reticulatae, 2-3 parts of figs, 1-2 parts of pomegranate barks, 1-2 parts of radix polygonati officinalis, 1-2 parts of Sichuan lovage rhizome, 2-3 parts of Indian kalimeris herb, 1-2 parts of lalang grass rhizome, 1-2 parts of mesona blume, 2-3 parts of turmeric, 1-2 parts of rhizoma cyperi, 1-2 parts of pseudostellaria heterophylla, 1-2 parts of cortex lycii radicis and an appropriate amount of white spirit. According to the invention, soybeans are soaked by white spirit with pseudo-ginseng powder and are then mixed with milk to be groundgrinded, so that the prepared dried bean curd not only has fragrance of wine, but also has milky fragrance. Traditional Chinese medicine components are added, so that the dried bean curd has the effects of tonifying spleen and appetizing, nourishing yin and moisturizing lung, cooling blood and diminishing swelling, regulating qi and middle warmer and using diuretic of hydragogue to alleviate water retention and relaxing bowls.

An automatic vending machine in which a fan means is compactly mounted upstream of a heat exchanging means without increasing pressure loss and air flows uniformly in the machine. An automatic vending machine (1) has an in-chamber fan (60) mounted close to a rear face duct (30), and a heat exchanger (71) and an in-chamber heater (72) are mounted downstream of the in-chamber fan (60). Flow regulating plates (52) protruding toward the in-chamber fan (60) are formed on a duct plate (50), and outlet openings (53) are formed between adjacent pairs of the flow regulating plates (52). An air-flow-volume distribution adjusting plate (40) is mounted to the lower part of the rear face duct (30) so as to interconnect a rear face wall (14) and that side edge of the lowermost adjusting plate (52a) which is on the rear face side of the adjusting plate. The volume of air flow descending in the rear face duct (30) is divided so as not to collect at the lower part in the duct. This corrects uneven vertical flow of air, so that the volume of air flow can be equally distributed.

The invention relates to a traditional Chinese medicine preparation for treating fowl plague. The traditional Chinese medicine preparation is prepared by the following raw materials in parts by weight: 5 to 9 parts of dried ginger, 10 to 15 parts of dyer woad leaf, 12 to 15 parts of rhizoma atractylodis, 5 to 10 parts of wrinkled gianthyssop herb, 3 to 7 parts of areca nut, 12 to 18 parts of cyrtomium rhizome, 3 to 5 parts of Chinese brake herb, 2 to 4 parts of spreading hedyotis herb, 3 to 7 parts of root of Indian stringbush, 10 to 15 parts of licorice root, 20 to 25 parts of red-knees herb, 3 to 5 parts of common andrographis herb, 5 to 7 parts of rhizoma anemarrhenae, 7 to 9 parts of honeysuckle, and 8 to 12 parts of pepper. The traditional Chinese medicine preparation has the advantages that the traditional Chinese medicine preparation is prepared by multiple natural traditional Chinese herbs, so the natural, green and health purposes are realized; the good fowl plague treatment and preventing effect is realized, the raw materials are convenient and easy to obtain, and the market prospect is broad.

The invention provides a health care Chinese herbal medicine shampoo, which is mainly composed of the extraction liquid with 6 Chinese traditional medicines with the content respectively as the following: 10g to 15g lucid ganoderma, 5g to 10g gingkgo, 10g to 20g polygonum, 5g to 10g old ginger, 5g to 10g tea seed and 5g to 15g Panax. Adding the extraction liquid with 6 kinds of medicinal materials into a large tile cylinder in sequence for stewingb with the sequence as above, wherein, the Panax added in for the last one for the purpose of functioning as the medicine core to adjust the effects of other medicinal materials to the best state. The invention has the functions of removing chip, relieving itching, locking black, preventing whitening, defending hair losing and growing hair as well as making the hair black and dense without side effects.

The invention relates to the technical field of food processing, in particular to fermented soya beans with perilla leaves. The method for making the fermented soya beans includes steps: (1), selecting the soya beans, cleaning and soaking for 24-30 hours; (2), cooking and subjecting the soya beans to strains and starter propagation prior to fermentation treatment, then filtering to obtain fermented soya beans; (3), cleaning and mincing the perilla leaves, garlic and shallot, and pulverizing pepper and star anise into powder for standby; (4), further cooking filtered fermented soya beans and adding vegetable oil during the cooking process, the ingredients in step (3), salt, and sugar; and finally (5), performing sterilization, canning and checkout. The fermented soya beans with the perilla leaves can meet flavor demands of people, and further have the effect of nourishing cold and relieving exterior syndrome, releasing lung cough, regulating and harmonizing vital energy.

The invention discloses a high-speed railway door system rubber sealing strip protection grease composition and a preparation method thereof, and belongs to the technical field of sealing greases, wherein the raw materials comprise, by weight, 40-80% of base oil, 10-50% of a thickener, 0-20% of a filler, 0.5-5% of a metal corrosion inhibitor, and 0-5% of an antioxidant, The invention further provides a preparation method of the protection grease composition, wherein the raw materials are subjected to thermal insulation activation, heating smelting and stirring grinding to prepare the high-speed railway door system rubber sealing strip protection grease composition. According to the present invention, the inert substance is used to form the perfluoropolyether lubricating grease type high-speed railway door system sealing grease, such that the obtained grease composition has characteristics of extremely low oil separation rate, white color, no pollution, and excellent high-low temperature stability; the good sealing property is ensured while the good protection performance is provided for the sealing glue strip and the metal member, such that the grease composition is the ideal high-speed railway door system sealing grease; and the preparation method is simple, is easy to control, and is suitable for industrialization.

The invention discloses lophatherum pomelo tea and a preparation method thereof. The lophatherum pomelo tea is prepared from the raw materials in parts by weight: 20-30 parts of pomelo peel, 10-15 parts of lophatherum and 3-5 parts of jasmine flower. The preparation method comprises the steps of pretreating raw materials for removing bitter and astringent flavors, extruding for dewatering, leaching effective ingredients, filtrating and filling. According to the lophatherum pomelo tea and the preparation method thereof, through fusing effective ingredients of the lophatherum, effective ingredients of the pomelo peel and the delicate fragrance of the jasmine flower, the produced lophatherum pomelo tea is pleasant in aroma and has the effects of reinforcing the spleen to promote digestion, dispelling cold and drying dampness and degreasing.

The invention discloses a brewing method of quince wine. The brewing method comprises the following steps: by using quince as a main raw material and potatoes as a medium, treating the raw materials; soaking; filtering; mixing; fermenting; squeezing; mixing; aging; sterilizing and the like. By adopting a method of combining soaking and fermentation, the method not only fully retains the nutritional components of quince, but also improves the utilization ratio of the raw materials. The brewed quince wine is rich in nutrition, mellow in taste, rich in fruit fragrance and soft in aftertaste and has the health-care functions of relaxing tendons and activating collaterals, warming the middle warmer and depressing qi, eliminating dryness and quenching thirst, reducing blood pressure and the like.

The invention relates to the technical field of foods and especially relates to local-flavor fermented soya bean. A preparation method of the local-flavor fermented soya bean comprises the following steps of 1, selecting soybean, carrying out cleaning and carrying out immersion for 20-25h, 2, steaming the soybean, carrying out inoculation and starter making, carrying out fermentation and carrying out filtration to obtain fermented soya bean, 3, cleaning perilla leaf, ginger, garlic, clove and shallot, mincing the cleaned materials, and grinding Chinese prickly ash and anise into powder for next use, 4, stewing the filtered fermented soya bean with addition of plant oil, the materials obtained by the step 3, table salt and white sugar, and 5, carrying out sterilization, loading and examination. The local-flavor fermented soya bean can satisfy taste demands of people and has effects of dispelling cold and relieving exterior syndromes, diffusing the lung and relieving cough, and rectifying qi and regulating the middle warmer.

A catsup crab comprises the components with the respective weight shares as follows: crab (10 shares) and watery yellow catsup (10 shares), wherein the technical proposal is the following: firstly the fresh and live crabs in deep freeze are washed with clear water, and steamed or boiled in a pot to be ripe, secondly after cooling down, the crabs are arranged inside a jar or a barrel, thirdly, pour into watery yellow catsup to submerge the crabs completely and, fourthly seal the mouth of the jar or the barrel to obtain the final product in 3 to 30 days. The present invention adopts the fresh and living crabs as the main raw material, which is processed to be the catsup crab which is conveniently edible with the crab meat characterized in fresh taste, soft shell, proper salty degree and fragrant catsup flavor, thereby making people chewing partial shell of the edible crab while eating the crab meat, in order to obtain the carapace elements and prevent the carapace element from being wasted, and providing the people with a nutritional cate, which can be widely adopted as a health-care food made from crab.

A bagged egg food with rich nutrients absorbed from plants is prepared from eggs, bee pollen, honey, cloves, iodine-enriched salt, gourmet powder, Chinese prickly ash and anise through preparing liquid flavouring, immersing eggs in it for 20-40 min, and roasting at 180-220 deg.C for 45-65 min.

The invention discloses a biodegradation method of lignin, and belongs to the technical field of lignin degradation. The method comprises the following operation steps: (1) inoculating a Raoultella ornithinolytica slant strain for dissolving ornithine into an LB solid culture medium so as to obtain an activated strain; (2) inoculating the activated strain into an LB liquid culture medium to obtainfermentation liquor; fermenting the fermentation broth again to obtain a bacterial suspension; (3) drying and crushing the treated lignin; (4) adding the powder into a liquid inorganic salt culture medium for fermentation, adding a fermentation product into the bacterial suspension, and stirring for reaction to obtain a degradation product, wherein the degradation rate of lignin reaches 20%-25%,and the surface of the degradation product is in a loose and porous structure state. Compared with an existing method, the Raoultella ornithinolytica strain for dissolving ornithine has the advantagesthat the adaptability of the Raoultella ornithinolytica strain to the growth environment of bacteria is high, and peroxidase, manganese peroxidase and laccase generated by the bacteria have the excellent characteristics of being better in stability, wider in optimal pH range, more tolerant to chloride ions and the like. The method is mild in reaction and easy to operate.

The invention discloses a method for processing a cydonia oblonga health candy, belonging to the field of food processing. The processing technology is characterized by comprising the following steps: performing raw material treatment, filtering, batching, cooling and forming, slitting, wrapping wafer, drying and packaging. The method has the beneficial effects that the product disclosed by the invention is strong in fruit flavor, enriched in elasticity and toughness, sweet, sour and palatable and has unique fresh and sweet flavor of cydonia oblonga and sweetness and sourness of apples. The product contributes to improving the human body metabolism, is enriched in various vitamins, has the effects of relaxing tendons and activating collaterals, warming the middle Jiao and descending qi, removing dryness and quenching thirst and lowering blood pressure, and is convenient to eat and easy to operate, thus being a healthy and green food with both deliciousness and nutrition.

The invention provides a traditional Chinese medicine membrane for surface anesthesia and a preparation method of the traditional Chinese medicine membrane, and relates to the technical field of traditional Chinese medicines. The traditional Chinese medicine membrane contains the following constitution components in parts by weight: 60-75 parts of rhododendron molle, 50-60 parts of aconitum changianum, 30-48 parts of datura metel, 10-18 parts of radix aconiti agrestis, 25-40 parts of astragalus membranaceus, 25-36 parts of angelica sinensis, 15-24 parts of unprocessed pinellia ternate, 20-35 parts of unprocessed arisaema erubescens, 30-40 parts of rhizoma typhonii, 28-40 parts of Chinese prickly ash, 15-30 parts of jasmine roots, 22-30 parts of pseudo-ginseng, 10-20 parts of acorus calamus, 5-15 parts of borneol, 10-25 parts of licorice roots and 8-18 parts of mint. The medicinal materials used in the traditional Chinese medicine membrane are appropriately matched and supplement each other, and the traditional Chinese medicine membrane is intense in medicinal effect penetrability, rapid in effect taking, long in anesthesia time, safe and convenient and free of side effect.

The present invention discloses a mutton hotpot kidney supplementing soup material which consists of the following raw materials in parts by weight: 10-20 parts of sweet potatoes, 10-20 parts of Chinese yams, 10-20 parts of castanea mollissima, 4-10 parts of herminium balleyi, 4-10 parts of Chinese wolfberry fruits, 4-8 parts of eucommia ulmoides, 2-6 parts of cuscuta chinensis, 2-6 parts of astragalus complanatus, 2-6 parts of red jujubes, 2-6 parts of licorice, 1-3 parts of cornus officinalis, 1-3 parts of poria cocos, 1-3 parts of cynomorium songaricum, 1-3 parts of morinda offcinalis, 1-3 parts of ligusticum chuanxiong, 1-3 parts of Chinese chive seeds, 1-2 parts of epimedium brevicornu, 1-2 parts of radix rehmanniae preparata, 1-2 parts of rubus chingii fruits, 1-2 parts of atractylodes macrocephala, 1-2 parts of euryale ferox, 1-2 parts of cinnamomum cassia, 1-2 parts of cloves, and 1-2 parts of star anises. The soup material is prepared by removing impurities in raw materials and finely selecting the raw materials, mixing, oven-drying, crushing, and packing into bags. The prepared mutton hotpot soup material can harmonize the smell of mutton, is suitable for consumption at four seasons, and has a kidney supplementing function.

The invention discloses herba artemisiae annuae and bulbus lilii noodles and a preparation method thereof. The noodles are prepared from the following raw material components in parts by weight: 20 parts to 30 parts of bulbus lilii starch, 20 parts to 40 parts of bread flour, 2 parts to 7 parts of herba artemisiae annuae oxytetracycline dihydrate, 5 parts to 9 parts of native eggs and 10 parts to14 parts of water. The herba artemisiae annuae and bulbus lilii noodles are prepared according to processes of dough kneading, standing, drying and the like. The bulbus lilii and the herba artemisiaeannuae oxytetracycline dihydrate are mixed with the bread flour to prepare the herba artemisiae annuae and bulbus lilii noodles; the noodles have a better taste, are rich in nutrition and have the effects of invigorating the spleen and nourishing the stomach, tranquilizing the mind by nourishing the heart and the like. An additive prepared from semen nelumbinis, chestnuts, cormus eleocharitis, semen firmianae, semen alpiniae katsumadai, China bayberries, commen bomhax flowers, herba dendrobii, endothelium corneum gigeriae galli, cortex magnoliae officinalis and the like is also added into thenoodles, so that a nutritional value of the herba artemisiae annuae and bulbus lilii noodles is further improved, the nutritional quality and the flavor of the noodles are also improved while the efficiency is consolidated at the same time, the deep processing varieties of the bulbus lilii are enriched, and a bulbus lilii industrial chain is lengthened.

The invention discloses wheat germ flour with the fragrance of jasmine flower and coconut. The wheat germ flour is prepared from the following raw materials in parts by weight: 80-100 parts of wheat germs, 40-50 parts of jasmine flowers, 30-40 parts of coconut meat, 8-10 parts of stachyose, 3-4 parts of mint powder, 2-3 parts of greenish lily seeds, 1-2 parts of radix saussureae lappae, 6-7 parts of dried orange peels, 3-4 parts of radix achyranthis bidentatae, 1-2 parts of ligusticum wallichii, 4-5 parts of ophiopogon roots, 1-2 parts of folium pyrrosiae, and an appropriate amount of fragrance enhancing charcoal. According to the wheat germ flour disclosed by the invention, the wheat germs and the jasmine flowers are mixed and scented, specially-made fragrance enhancing charcoal is used for slowly roasting the mixture of the wheat germs and the jasmine flowers with slow fire, and the mixture, the coconut meat and the like are mixed to obtain the wheat germ flour. The finished product of germ flour contains the fragrance of flowers, the fragrance of the coconuts and the fragrance of the charcoal, so that the fragrance of the wheat germ flour is unique and rich, the mouth feel of the wheat germ flour is better, nutrient components of the germs are maintained, and at the same time, the wheat germ flour has the efficacies of regulating the flow of qi, regulating the middle warmer, clearing heat, removing toxicity, remedying deficiency, strengthening bodies, benefiting qi, dispelling wind and the like.

The invention discloses a yellow tea processing method. The yellow tea processing method is characterized by comprising the following steps of (1) picking fresh leaves; (2) treating the picked fresh leaves; (3) performing withering; (4) performing rocking of fresh leaves; (5) performing fixation; (6) performing twisting; (7) performing heating for raising temperature; (8) performing heaping for yellowing; (9) performing shaping, rubbing and pulling to obtain strips; and (10) performing drying. The yellow tea processed by the processing method is uniform and strip-shaped in appearance, tall, roundy and straight, and golden and glossy in color, has internal fragrance and aroma, is mellow, sweet and brisk in taste, and has higher quality than conventional yellow tea.

The invention discloses an application of alpha-carboxyl long-chain alkyl dimethyl amine oxide in hairdressing hair-care products. An ampholytic surfactant, namely, alpha-carboxyl long-chain alkyl dimethyl amine oxide has compatibility with various surface active agents, not only can effectively reduce the irritation of an anionic surfactant in formula and has fine and abundant foams but also can acquire a shearing diluted rheological behavior and has a sterilizing function. After the alpha-carboxyl long-chain alkyl dimethyl amine oxide is added into the hair shampoo, the dosage of the preservative can be greatly reduced and the tenderness of the product is promoted; the comfortable sensation can be enhanced; the damaged hair can be quickly repaired and can become softer and glossier.

Provided are a refrigerator and a control method thereof. The refrigerator includes a machine room defined in one side of a storage compartment, a base defining a bottom surface of the machine room, a compressor seated on the base to compress a refrigerant, a condenser condensing a refrigerant compressed in the compressor, the condenser being disposed on one side of the compressor, a drain pan disposed on the base to store condensed water generated in the condenser, and a fan assembly coupled to the base to generate an air flow within the machine room. The fan assembly includes a plurality of condensation fans.

The invention discloses a gentle foam liquid for keeping pH balance of skin, which is composed of, by weight, 20-30 parts of cocamidopropyl betaine, 5-8 parts of cocamido MEA, 5-8 parts of a grease derivative, 3-4 parts of a heavy metal chelate, 2-4 parts of a moisturizer, 0.6-0.8 parts of TEA dodecylbenzene sulfonate, 6-8 parts of glycerin, 5-7 parts of dimethyl silicone oil, 2-4 parts of a pH conditioner, 1.2-1.5 parts of a surfactant, and 2-4 parts of wool fat. The foam liquid has reasonable component formula and has a gentle property, so that when a user uses the foam liquid, contact between chemical substances and skin is reduced and skin is effectively protected, thus reducing probability of skin damage. The foam liquid gently cleans skin and keeps pH balance of skin. With the gentle surfactant and abundant and fine color foams, children will enjoy bath with the foam liquid. The gentle foam liquid is less in usage amount, is saving and environment-friendly and has no side effects.

The invention provides papaya yoghourt and a preparation method thereof, and the papaya yoghourt is obtained by taking yoghourt containing lactic acid bacteria as a leavening agent, fermenting in a fermentation kettle for a certain time and then performing ultrasonic-assisted action. According to the method, steam is intermittently introduced, so that the browning effect of pawpaw in the processing process can be effectively inhibited, and the energy consumption can be reduced; a microfiltration step is arranged, so that yoghourt which is uniform in texture and fine and smooth in taste can beobtained; a stabilizing agent is added, so that the stability of the yoghourt can be promoted under the synergistic effect of the components under the condition that the flavor of the yoghourt is notinfluenced; an ultrasonic auxiliary effect is set, so that the water-retaining property and the fineness of a yoghourt system are enhanced, and the taste of yoghourt is improved. The problems of periodic aggregation, low stability, easy browning in processing and poor product quality of the yoghourt in the prior art are solved.

The invention discloses a pumpkin niblet, which is prepared from the following raw materials by weight: 100-120 parts of corn, 18-20 parts of pumpkin, 2-3 parts of perilla leaves, 1-2 parts of kendir leaves, 1-2 parts of bay leaves, 1-2 parts of longan leaves, 2-3 parts of wolfberry, 1-2 parts of Chinese hawthorn seeds, 2-3 parts of Chinese mosla herbs, 1-2 parts of villous amomum fruits, 2-3 parts of achyranthes roots, 1-2 parts of spatholobus stems and 1-2 parts of whole grass of Liparis odorata. The stir-fried corn flour and pumpkin slurry are mixed for granulation, and the prepared rice grain type composite rice has high nutrition value; the extracted corn concentrate processed from corn ear is added into the composite rice, thereby the corn flavor is full; the traditional Chinese medicine components are added, thereby the composite rice has the efficacies of for strengthening stomach and digesting, rectifying qi and harmonizing the middle, invigorating blood circulation and relaxing muscles and tendons, nourishing liver and kidney.

The invention discloses a synthesis method of a dihydroxy rhodamine derivative or trihydroxy rhodamine derivative, and belongs to the field of organic synthesis methods. Rh6G-OH and ethylene oxide areadded into a tetrahydrofuran solution of glacial acetic acid under an ice-salt bath condition, wherein a molar ratio of the Rh6G-OH to the ethylene oxide is 1 to (5 to 20), and a molar ratio of the Rh6G-OH to the glacial acetic acid is 1 to 300; after normal-temperature stirring reaction is carried out for more than 48 h, rotary evaporateion is conducted to remove a solvent and obtain a crude product; after column chromatography is used for separating the crude product, white solid is obtained. According to the synthesis method of the dihydroxy rhodamine derivative or trihydroxy rhodamine derivative, a synthesis route is simple and efficient, the reaction substrates are simple and easy to get, reaction conditions are very mild (normal temperature and normal pressure), and the obtained product can be controlled by changing reaction time. The dihydroxy rhodamine derivative or trihydroxy rhodamine derivative can be easily introduced into a polyurethane (or polyurea) chain, can also be easily connected with a double bond or an initiator to be connected with polyolefin chains of more types, and has very wide application prospects.

The invention discloses a supramolecular material film constructed by biomass extracted small molecules. The supramolecular material film comprises biological polyhydroxy small molecules and small biological molecules containing carboxyl and hydroxyl groups, and a weight ratio of the polyhydroxy small molecules to the small biological molecules containing carboxyl and hydroxyl groups is 0.01: 1-1: 0.01. The invention also discloses a preparation method of the supramolecular material film. The preparation method comprises the following steps: 1) preparing a solution; 2) preparing a coating solution; and 3) coating and film forming. The invention belongs to the technical field of food preservation, and particularly relates to the supramolecular material film constructed by biomass extracted small molecules and the preparation method of the supramolecular material film.

The present invention relates to a refrigerator and a control method thereof. The refrigerator of this embodiment includes: a mechanical chamber formed on one side of the storage chamber, a base forming the bottom of the mechanical chamber, a compressor placed on the base for compressing refrigerant, and a condenser disposed on the compressor One side of the machine is used to condense the refrigerant compressed by the above compressor, the water collecting pan is arranged on the above base to store condensed water, and the fan assembly is combined with the above base to be used in Air flow is generated inside the chamber; the fan assembly includes a plurality of condensing fans.