41results about How to "Not easy to boil" patented technology

The invention relates to a non-aqueous coolant for an engine, which is characterized by comprising the following components in percent by weight: 10-80 percent of ethylene glycol, 10-80 percent of propylene glycol, 5-20 percent of polyol, 0.1-0.8 percent of phosphate-molybdate, 0.2-0.9 percent of silicate ester, 0.1-1 percent of 4-methyl 1H-benzotriazole, 0.2-0.8 percent of citric acid, 0.2-1 percent of sebacic acid, 0.1-1 percent of octanoic acid, 0.4-1.2 percent of citrate and 0.01-0.2 percent of cosolvent. The non-aqueous coolant has freezing point of -30--50 DEG C and boiling point of 130-150 DEG C, and ensures that the cold start of the engine is realized in cold weather; meanwhile, the working temperature of the engine is improved to 95-150 DEG C from the original 85-95 DEG C. The non-aqueous coolant belongs to a non-aqueous system, avoids electrochemical corrosion, and is a buffer system with pH of 7.5-9.5; and the added relevant auxiliaries have active corrosion resistance on aluminum and aluminum alloy and copper.

The invention discloses a freshwater fish quality improver and a preparation method thereof. The improver is prepared from folium cortex eucommiae powder, broad bean, allicin, arginine, n-3 polyunsaturated fatty acid, carnitine, vitamin E, vitamin C, taurine, lycine betaine, sodium selenite, MgSO4, MgCl2, zinc sulfate, manganese sulfate, bentonite, astragalus membranaceus, codonopsis pilosula, wild chrysanthemum flower and wheat middling. Through a nutrition regulating and control method is adopted, the nutritional components of feed are adjusted, efficient additives are used, and various beneficial components which are favorable for increasing muscle nutritional components, enhancing the immunity of the organism, improving the characteristic of a muscle texture and improving mouthfeel andchewable property are combined and act jointly, the effect of improving the muscle nutritional value and the muscle sensory quality of the cultivated fish can be achieved, the texture character of the muscle can be improved and the texture characteristics such as mouthfeel hardness, adhesiveness, elasticity, cohesive force, conglutination degree, chewiness and restoring force can be enhanced.

The invention discloses an atomizing core and a manufacturing process thereof. The atomizing core comprises a ceramic bucket and a heating body, wherein the ceramic bucket is used for containing tobacco tars or prepared opium pastes; the heating body is connected with the lower end surface of the ceramic bucket in a sealed way; and the heating body comprises a microporous ceramic body and a heating wire which is arranged in the microporous ceramic body. The atomizing core and the manufacturing process thereof, disclosed by the invention, have the advantages that the atomizing core is cotton-free and glass fiber-free and cannot be burned, so that harmful matters are prevented from being absorbed into human bodies and the atomizing core is more healthy; atomized vapor comes out from the lower part of the microporous ceramic body to separate the prepared opium pastes from the atomized vapor, therefore, the ceramic bucket can be covered and sealed to prevent the prepared opium pastes from splashing; as thermal is centralized on the prepared opium pastes liquefied and permeating into the microporous ceramic body, the prepared opium pastes in the ceramic bucket is not prone to boil and product experience is greatly improved; and the atomizing core is applied to the tobacco tars or the prepared opium pastes and is strong in popularity. The atomizing core has the advantages of simple structure, convenience in production and low cost.

The invention discloses cereal steamed bread and a preparation method thereof. The cereal steamed bread is prepared from the following components in parts by weight: 40 to 50 parts of wheat flour, 30 to 40 parts of corn meal, 25 to 30 parts of oat flour, 10 to 15 parts of sweet potato powder, 5 to 10 parts of egg white, 3 to 5 parts of jerusalem artichoke, 3 to 5 parts of yam, 0.2 to 0.4 part of a composite enzyme preparation, and 0.1 to 0.3 part of yeast, wherein the composite enzyme preparation consists of the following components in percentage by weight: 30 percent of transglutaminase, 40 percent of elastase, 10 percent of amylase, 10 percent of cellulose, 5 percent of notatin and 5 percent of lipase. According to the cereal steamed bread and the preparation method thereof, the nutritional composition of the steamed bread is improved; the steamed bread has the effects of nourishing blood, tonifying Qi, cleaning intestines and stomach, improving food digestibility and the like; the stirring resistance of cereal powder is also improved, and the elasticity of the steamed bread is improved; in addition, the slicing performance of the cereal steamed bread is also improved; balls and crumbs of the steamed bread are reduced, and the steamed bread does not easily generate crumbs.

The semi-automatic production process of savoury chicken includes the steps of amending, scalding, boiling, draining, cooling and packing as well as special front temperature stabilizing, secondary boiling, and cooling and seasoning. Chicken is first soaked in constant temperature tank at 30 deg.c, then boiled at 95 deg.c in boiling tank with slice of recipe A and soaked in soaking tank at 85 deg.c to cook, and finally quick frozen in ice water tank with slice of recipe B. The hot water in boiling tanks is provided with higher constant temperature tank and is controllable and stable, and the circular utilization can reduce power consumption. Water temperatures are controlled automatically with temperature controlling meters and solenoid valves. The present invention has high product quality, delicious product, hygienic production environment and industrialized production.

The invention discloses a coarse grain dumpling. The coarse grain dumpling comprises a dumpling wrapper and dumpling fillings coated with the dumpling wrapper; the dumpling wrapper is prepared from the following raw materials in parts by weight: 10-40 parts of tapioca flour, 20-50 parts of taros and 20-50 parts of potatoes. The dumpling wrapper prepared by mixing the taros, the potatoes, the tapioca flour and the like is higher in adhesion degree than a conventional dumpling wrapper, so the prepared dumpling is hard to be mushy after being cooked, retains the original flavor of the dumpling fillings, is also unique in taste, has the sweet flavor of the taros and the potatoes and is also glutinous in taste and chewy like sticky rice, and the prepared dumpling is sweet and delicious.

The invention discloses a nutritious healthy spirulina dumpling making method. Spirulina dumplings made through the method has the advantages of delicious taste, good texture, rich nutrition, good tenacity of dumpling wrappers, good boiling performance and uneasy broken performance and has the functions of diuresis, hypertension, haemostasis, gallbladder benefits, preventing anemia, protecting liver and dirty, improving digestion, preventing cardiovascular disease, controlling malign tumor, etc. The invention is healthy food for the patients with diabetes, hepatitis, etc. In the invention, fresh pork, spirulina, welsh onion, salt, gourner powder, meat soup, ginger and edible oil are used as batch feeders to be made into the stuffing of dumplings and cornstarch and wheat flour refined flour are taken as batch feeders to be made into dumpling wrappers. Then, the prepared stuffing of the dumplings is wrapped in the dumpling wrappers to be kneaded into nutritious healthy spirulina dumplings.

The invention discloses a dumpling wrapper and a manufacturing method thereof. The dumpling wrapper comprises the following raw materials in parts by weight: 10-40 parts of tapioca and 60-90 parts of potatoes. The manufacturing method comprises the following steps: the potatoes are cooked thoroughly or the potatoes are peeled and cooked thoroughly, the cooked potatoes are mashed into paste, the tapioca is added into the potato paste, the mixture is uniformly kneaded and manufactured into dough, one tenth of the dough is boiled to be medium rare, then mixed with the rest dough and uniformly kneaded, and the kneaded dough is manufactured into the dumpling wrapper. According to the invention, the ingredients and manufacture are simple; the tapioca can improve the strength of the dumpling wrapper, so that the dumpling wrapper is unlikely to be boiled out; the dumpling wrapper tastes glutinous and chewy and also has the sweet taste of the potatoes.

A red stuffed dumpling features that its wrapper is made up of wheat flour, carrot juice, lily bulb powder and haw juice. Its advantages are celebration meaning and health-care function.

The invention discloses an easy-to-use Chinese Fondue capable of controlling boiling. The Chinese Fondue comprises an induction cooker, a glass panel, an outer supporting frame, a partition plate, a driving motor, a driving screw rod, a supporting top block and a pot body. The middle position of the glass panel is provided with a strip-shaped groove, the outer supporting frame is a cylindrical frame; the outer supporting frame is fixedly connected to the outer side of the glass panel, and the partition plate is fixedly connected to the inner side of the outer supporting frame, the partition plate is arranged perpendicular to the strip-shaped groove; the driving motor is fixedly connected to the middle position of the strip-shaped groove, the driving screw rod is installed in the strip-shaped groove through a bearing, and the driving screw rod is fixedly connected to an output shaft of the driving motor, the supporting top block is slidably connected in the strip-shaped groove, the supporting top block is in an obliquely shape, and the supporting top block is connected with the driving screw rod through threads, and the pot body is slidably connected to the two sides of the partition plate of the outer supporting frame respectively, and the lower end face of the pot body is connected with the supporting top block. The Chinese Fondue has the advantages of being simple in structure, convenient to use and good in use effect.

The invention relates to an alum-free celery juice starch noodle processing method, which is characterized by comprising the following steps: preparing celery Juice, making starch sauce, mixing and kneading, vacuumizing, cooking starch until gelatinizing, cooling, freezing, unfreezing, drying, packaging and putting into warehouse. The produced celery juice starch noodle is made of pure natural pollution-free celery and refined 100% pure sweet potato starch with high quality, and has no pigment, food gum, alum and additive.

The invention discloses abelia macrotera vermicelli/noodles and a preparation method. Every 100 kg of the abelia macrotera vermicelli/noodles comprise the components of 14-16% of abelia macrotera powder, 1-1.1% of abelia macrotera pectin, 3-4% of glutinous rice fine powder and 79.8-82% of sweet potato fine powder. According to the invention, the abelia macrotera powder and the abelia macrotera pectin are prepared from pure natural abelia macrotera, and the abelia macrotera vermicelli/noodles are prepared from the the abelia macrotera powder, the abelia macrotera pectin, the glutinous rice finepowder and the sweet potato fine powder of high-quality Hubei potatoes No.6 or commercial potatoes No.19 as the raw materials; the abelia macrotera vermicelli/noodles do not contain any additive, have the characteristics of nature, purity, transparency, softness, smoothness, faint scent, deliciousness and the like; the finished abelia macrotera vermicelli/noodles are not rotten after being boiled, good in taste, tough and chewy; moreover, soup is not burnt and the abelia macrotera vermicelli/noodles are tasty and smooth; and the most core part is high nutritional value.

The invention provides a dumpling with an orange wrapper, belonging to the technical field of food industry. The dumpling wrapper comprises the following raw materials in parts by weight: 1-140 parts of flour, 4-24 parts of carrot juice, 0-10 parts of lily powder, 0-7 parts of peach blossom powder, 0-7 parts of minced pumpkin and 0-5 parts of ginseng powder, wherein the raw materials are mixed and then are used for preparing the orange dumpling wrapper according to the traditional dumpling wrapper preparation method and then stuffing is added to the wrapper and the wrapper is kneaded to prepare the dumping according to the traditional dumpling preparation method. The dumpling has the advantages that the dumpling can increase appetite; and the adhesion degree of the dumpling wrapper prepared from the raw materials is improved compared with that of the dumpling wrapper prepared from the traditional single flour, so the prepared dumpling is not easily well-cooked and maintains the dumpling flavor.

The invention discloses drawing bean curd and a preparation method thereof. The drawing bean curd comprises a wrapping layer and a sandwich layer, the wrapping layer is arranged on the outer side of the sandwich layer and completely wraps the sandwich layer, the wrapping layer is made of bean curd, the sandwich layer is made of drawing cheese, and the mass ratio of the wrapping layer to the sandwich layer is (0.82-4): 1, but not 0.82: 1. A coating layer and an outer blank layer can also be included outside the coating layer of the drawing bean curd. The drawing bean curd provided by the invention is high in nutritional value and rich in taste levels, and has relatively good boiling fastness and an excellent drawing effect.

The invention relates to a processing method of alum-free carrot juice vermicelli. The processing method is characterized by comprising the following steps: preparing carrot juice and sauce paste, blending flour, kneading dough, vacuumizing, cooking vermicelli, gelatinizing, cooling, freezing, unfreezing, drying, packaging and putting in storage. The carrot juice vermicelli produced by the method is prepared from purely natural pollution-free carrots and refined 100% pure sweet potato starch with high quality without pigments, edible gum, alums or additives.

The invention discloses soybean oil skin and a preparation method thereof. The soybean oil skin is prepared by mixing yellow beans with tea stems. The prepared soybean oil skin is oily, glossy, thin, very good in toughness, hard to overcook when cooked, boiling-resistant, chewy, relatively high in yield, safe, healthy, free of any additive and deeply welcomed by consumers.

The invention relates to the technical field of sample detection, in particular to a chromatographic liquid phase sampling valve which is characterized by comprising a cylinder body, a piston rod and a sampling needle, the piston rod penetrates through the two ends of the cylinder body and is in sliding connection with the cylinder body, and a needle hole allowing the sampling needle to be inserted is formed in the piston rod; one end of the sampling needle is detachably and fixedly connected with the corresponding end of the piston rod, and the other end of the sampling needle extends out of the piston rod; the purpose of reducing the workload of dismounting and replacing the sampling needle by conveniently dismounting and replacing the sampling needle is achieved.

The invention discloses a buckwheat noodle and a making method thereof. 100 g of the buckwheat noodles is made from, by weight, 20-90% of buckwheat flour, 5-10% of vital gluten, 0.5-1% of salt and 0.1-1% of plant fibers. The buckwheat noodle contains a large amount of buckwheat flour, so that the nutritional values of the buckwheat noodles are high, and the buckwheat noodle is boiling-resistant,not prone to rotting, strong in elasticity and chewy.

The invention discloses a making method of pocket bean curd. The method comprises the following steps: soaking soybean with a solonetz solution, wherein mass concentration of the solonetz solution is 0.5%-1%, per liter of solonetz solution is used to soak 0.5-0.6 kg of soybeans, and soak time is 5-12 h; grinding to obtain soybean milk, and adding 3-5 liters of water into each kilogram of the soaked soybeans; boiling soybean milk; making bean curd with bittern, adding 0.4-0.5 liter of wintercherry into per liter of soybean milk so as to solidify soybean milk to obtain beancurd flower; putting the beancurd flower into a grinding apparatus, and removing water by extrusion so as to shape bean curd; frying the bean curd in edible oil to golden yellow; soaking the fried bean curd in the solonetz solution for 60-180 min, wherein the mass concentration of the solonetz solution is 0.8%-1%; taking the bean curd out of the solonetz solution, and cleaning with clear water. By the technical scheme, the outer skin pocket has toughness and is not easily boiled to be broken, no dregs are generated inside the beancurd flower, and the beancurd flower and the pocket are easy to separate.