52results about How to "Not easy to regenerate" patented technology

The invention relates to a preparation method and application of a biological carbon fiber water treatment filler, and belongs to the field of water treatment in environmental engineering. High-strength biological carbon fiber is subjected to a surface degumming treatment by acetone by a Soxhlet's extractor to obtain high-strength carbon fiber with good biocompatibility; and the high-strength carbon fiber treated with degumming is prepared into a bundle or disc shape. The biological carbon fiber water treatment filler can be applied to purification treatment of freshwater aquaculture water, printing and dyeing wastewater, oily wastewater, pharmaceutical wastewater and effluent from sewage treatment plant, so as to produce good economic benefits, social benefits and environmental benefits.

The invention relates to a method for preparing a porous compound desulfurizer for removing an organic sulfide. Against the conditions that organic sulfur in natural gas and particularly sulfur ether are difficult to remove and the desulfurizer is difficult to regenerate after being used, a metal organic frame compound is compounded with activated carbon; through preparation of activated carbon mixed liquid, reaction kettle hydro-thermal synthesis, soaking, suction filtration, washing and vacuum freezing drying, the porous compound desulfurizer is prepared, the porous compound desulfurizer is black blue crystal, the crystal is in an octahedron shape, the crystal particle size is smaller than or equal to 17 [mu]m, the crystal particle is in a porous shape, the pore diameter size is smaller than or equal to 0.7 nm, the product purity is 99.6%, the product can be used for removing the organic sulfide in natural gas and have a very good sulfur ether removing effect, the desulfurizer is reproducible after adsorbing sulfur ether, and the use cost is reduced. The preparation method is advanced in process, data is precise, detailed and accurate, the product is good in purity and high in precision, and the method is an advanced method for preparing the porous compound desulfurizer for removing the organic sulfur and particularly sulfur ether.

The invention provides a deodorizing composition and an air refreshing spray agent prepared therefrom; the air refreshing spray agent consists of the deodorizing composition and a spraying device, wherein the deodorizing composition includes an active zinc compound, a solvent, a stabilizer, a preservative, essences and deionized water; common air fresheners on the market adopt an aromatic odor tocover peculiar smell in the environment for achieving the purpose of refreshing air; unlike the common air fresheners, the deodorizing composition removes peculiar smell by absorption and decomposition of peculiar smell molecules, unpleasant odor of indoor environment / clothing can be effectively removed, bacteria generating the smell are eliminated, and the peculiar smell is not easy to regenerate; the adopted essences are all natural components, are environmentally friendly, and are harmless to human bodies; and a manual spray pump makes fog droplets uniform, a handle is comfortable, and themanual spray pump is convenient for customers to use.

The invention relates to a method for processing instant rice, which is characterized by comprising the following steps of: (1) pre-treating raw materials; (2) immersing in vacuum; (3) stewing at a high temperature; (4) separating; and (5) drying by hot air and then packaging. By utilizing the method provided by the invention, the prepared instant rice is not easy to be uncooked and has a better mouth feel.

The invention discloses a production method of a selenium-rich germinated tartary buckwheat tea. Organic selenium is bioaccumulated in the produced selenium-rich germinated tartary buckwheat tea. Research shows that the germination and selenium-enriching process of grains is a biological reaction process, after moderate germination, the grains are partially changed in chemical components, synergic in nutrition, increased in major original bioactive components and improved in physiological efficacies, and also majority of original bioactive components are increased, some new bioactive components such as gamma-aminobutyric acid and flavonoid components are generated, and the formed germinated tartary buckwheat has unique flavor and mouthfeel. By taking tartary buckwheat as the raw material, inorganic selenium is bioaccumulated via germination and converted into organic selenium easily absorbed by human body, and the best technology for selenium-enriching germination is optimized; and by taking selenium-rich tartary buckwheat bud as the material, the selenium-rich germinated tartary buckwheat tea is prepared by the improved tartary buckwheat tea technology.

The invention provides rice milk puddings. The rice milk puddings are prepared from the following raw materials in percentage by weight: 80-85% of milk, 3-10% of rice, 7-10% of white sugar, 1-3% of coffee cream, 1-2% of sweetened condensed milk and 1-2% of a stabilizing agent. The rice milk puddings are made through the steps of pretreating the rice, wherein the pretreatment comprises the steps ofsoaking the rice in hot milk to be kept for 5-100 minutes. Besides, the invention further provides a method for preparing the rice milk puddings. A treatment manner of the rice particularly comprisesthe steps of pretreating the rice, preparing base materials, performing mixed sterilization, performing cooling, performing filling and the like, so that the finished products of the rice milk puddings are prepared. The prepared rice milk puddings disclosed by the invention merge the delicate fragrance of the rice with the flavor of the milk, so that the rice is soft, glutinous delicious, free from sticking, free from retrogradation, and good in stability within the shelf life; and the energy consumption is reduced, and the production cost can be saved.

The invention discloses a production process for brewing mature vinegar from glutinous sorghum. The production process for brewing the mature vinegar from the glutinous sorghum comprises the followingsteps: 1, preparing rhizopus bran koji; and 2, carrying out a glutinous sorghum mature vinegar production process. The glutinous sorghum is used as a raw material to brew traditional mature vinegar,traditional steaming is replaced by a process of high-temperature liquidation and low-temperature saccharification, the rhizopus bran koji is added in a saccharification process, alcoholic fermentation is carried out while saccharification, and processes of solid state acetic fermentation, smoking solid-substrate fermentation, vinegar pouring, ageing and the like follow a traditional brewing process for Shanxi mature vinegar. The problem that adhesion and caking of the glutinous sorghum are easily caused after the glutinous sorghum is steamed is solved, raw materials are decomposed fully, theflavor and quality of the mature vinegar are improved, and the yield is increased.

The invention provides a method for preparing a multidimensional photocatalytic material, comprising the following steps of: (1) preparing a titanium coating material; and (2) preparing a titanium dioxide photocatalytic film on the surface of the titanium coating. The titanium coating material is prepared through any one or the combination of chemical plating, electroplating, magnetron sputtering or plasma smelting coating. The method has the main advantages that: (1) the photocatalytic property is high. to the specific, as the whole surface is completely covered by TiO2. anatase and rutile are evenly inlaid together to play a part in photocatalysis. and therefore, the photocatalytic performance of the material is greatly improved, which is generally 3-20 times of that of the traditional material; (2) the stability is good, to be specific, in the use process, the inactivation of the photocatalyst is not easy to occur, and the photocatalyst is easy to regenerate and can be used a plurality of times; (3) the bonding force is powerful, to be specific, the layers of films penetrate through each other and are pinned one another, so that the problem that the traditional material is easy to fall off is avoided; and (4) the corrosion resistance is good, to be specific, as a substrate foam material is completely covered by the titanium metal and the corrosion resistance of titanium is excellent, the corrosion resistance of the material is improved by 3-10 times.

The invention relates to branched soluble glucose polymers made of starch having an amylose content of at least 30 wt %, preferably 35 wt % to 80 wt %, having a glycosidic linkage alpha-1,6 content of 7% to 10%, preferably 8% to 9%, and a Mw of 50,000 to 150,000 daltons, characterised in that said polymers are resistant to pancreatic alpha amylase, expressed according to a test "B" for a reducing sugar content of 25% to 35%, and a Mw of released products of 6,000 to 12,000 daltons.

The present invention discloses a preparation technology of ultrahigh pressure instant cooked black rice. The ultrahigh pressure instant cooked black rice is prepared by the successively steps of pre-treating, enzyme liquid preparing, soaking, vacuum packaging, ultrahigh pressure treating, high temperature cooking, etc. The instant cooked black rice treated by the processing technology is fee of rehydration, ready-to-use, soft and glutinous in mouthfeel, not easy for retrogradation, and long in storage period. The preparation technology can maximally maintain original color, smell, taste and nutrition of the cooked black rice.

The invention discloses an oil removal and heavy metal removal modified walnut shell filter material and a preparation method thereof; the surface of the oil removal and heavy metal removal modified walnut shell filter material is provided with an oxidized graphene coating. The preparation method of the filter material includes the steps that walnut shell powder and oxidized graphene powder are added into a V-shaped mixer simultaneously to be stirred and mixed uniformly, then a cross-linking agent and deionized water are added, cross linking is conducted at the temperature of 50-80 DEG C for 3-3.5 hours, after the liquid phase is filtered out, absolute ethyl alcohol is washed to be neutral, drying is conducted for 1-3 hours at the temperature of 100-140 DEG C, finally a vibration screen is utilized to screen out the filter material with the particle size meeting the requirement, and a finished product is obtained. By means of the filter material, grease and heavy metal in sewage water can be removed simultaneously, the sewage treatment process is greatly simplified, sewage treatment cost is lowered, sewage treatment efficiency is high, the filter material is high in hardness, resistant to wear, good in pressing resistance, not prone to caking, large in toughness, easy to regenerate, long in replacement cycle and low in cost.

The invention provides a production method of additive-free ultrahigh-pressure instant cooked wet noodles. The production method comprises the following steps: (1) taking water and flour as raw materials and stirring to form dough; (2) putting the dough into a high-pressure-resisting food packaging bag; after vacuumizing, sealing an opening and putting into an ultrahigh-pressure container under the conditions that the pressure is 200 to 400MPa and the pressure-maintaining treatment time is 3 to 15min; (3) pressing the dough subjected to ultrahigh-pressure treatment to obtain molded noodles; (4) after uniformly spraying vegetable oil on the surfaces of the molded noodles, sealing and packaging in vacuum by utilizing a high-temperature steaming bag; (5) carrying out high-temperature steamingon the noodles, which are packaged in vacuum, for 8 to 20min under the environment of 115 to 121 DEG C; cooking and sterilizing to obtain the instant cooked wet noodles; (6) storing at room temperature in a shady place. According to the method provided by the invention, the problems that the cooked wet noodles are easily retrograded, the dispersity of the noodles is poor and the noodles cannot bestored for a long term at room temperature are solved under the condition that a food additive is not used.

The invention relates to a method for joint production of liquid ammonia and methane chloride, which comprises the steps of mixing ammonium chloride and strong phosphoric acid at a substance amount ratio of (1:1.5)-(1:2.5), and reacting for 15-50 minutes under the conditions of 60-100 DEG C and 10-50KPa to obtain diammonium hydrogen phosphate and hydrogen chloride gas, wherein the hydrogen chloride gas is used for preparing methane chloride; the diammonium hydrogen phosphate is heated and decomposed into ammonia gas and a mixture of phosphoric acid and metaphosphoric acid; the ammonia gas is compressed and condensed to obtain liquid ammonia; the mixture of phosphoric acid and metaphosphoric acid can be directly circulated back and pre-mixed with ammonium chloride for a new round of reaction to realize circular utilization of the raw material. According to the method provided by the invention, liquid ammonia is obtained while methane chloride is prepared, and the utilization rate of nitrogen and chloride elements is relatively high; moreover, circular utilization of the raw material phosphoric acid is realized, and the material waste is avoided. In conclusion, the byproduct ammonium chloride in joint production is converted into hydrochloric ether and ammonia with a high added value, so that the ammonia and chloride in the ammonium chloride are sufficiently recycled and efficiently utilized and the waste is turned into wealth.

A processing method of fried rice flavor nutrition convenience food, which belongs to the technical field of food processing. The processing method has the following steps of: drying rice in the air after cleaned, and pulverizing the rice into rice flour; mixing the rice flour with pasty eggs, table salt and salad oil to obtain mixed materials which are added in an extruding device, and regulating the water content of the mixed materials into 10-40%; after mixing, shearing, pulverizing, extruding, obtaining cured materials; cutting off the extruded puffed semi-finished products by a cutter, and drying and cooling to normal temperature. The invention has the advantages of portability, easy storage and convenient eating, and can be eaten after being soaked by boil water. The nutrition constituent is hardly lost in the processing. The product is contribute to compound water after being puffed, thus the product has good mouthfeel and taste, and is contribute to intestines and stomach digestion and absorption.

The invention provides instant-brewed self-heated rice and a preparation method therefor. The self-heated rice is prepared through pulverizing raw material rice and / or whole grains such as millet, then, stirring and mixing the powder with food additives, and carrying out extruded aging, cutting granulating, re-aging, and drying and sterilizing. The self-heated rice comprises the ingredients in parts by weight: 80-100 parts of raw material rice meal, 0-20 parts of whole-grains powder, 20-30 parts of water and 5-20 parts of food additives. According to the instant-brewed self-heated rice and the preparation method therefor, through mixing the food additives of a specific ratio with the water and the rice meal, the rapid rehydration of the rice subjected to grinding, extruded aging and cutting shaping during brewing is improved, the rice rapidly imbibes to swell in case of heating, and rehydrated rice grains are full, are uniform and glossy in color, moderate in softness and complete in grain and are not half-cooked. During production of instant-brewed rice or porridge, the instant-brewed self-heated rice can be rapidly heated with a heating bag and can also be rapidly brewed with hot water. According to the method provided by the invention, powder ground from the rice is mixed with a proper amount of food additives and a proper volume of water, and thus, nutrients and mouth feel of the rice are reserved excellently.

The invention belongs to the technical field of rice noodle preparation, and particularly relates to a preparation method for hemp fimble protein rice noddle with a health-care function. The preparation method comprises the following steps that: (1) a base material is prepared, the base material is prepared by mixing hemp fimble protein powder, germinated brown rice flour and rice flour, and the weight ratio of all the components is as follows: 5 to 20 percent of hemp fimble protein powder, 5 to 10 percent of hemp fimble extrusion powder, 5 to 10 percent of germinated brown rice flour and thebalance of rice flour; and the hemp fimble protein powder consists of whole hemp fimble protein powder and hemp fimble protein extrusion powder; (2) a rice dough is prepared, i.e., the base material prepared in step (1) is added with an appropriate amount of additive and water, uniformly mixing and stirring are performed, so that the rice dough is prepared; (3) the rice dough prepared in step (2)is produced into the rice noodle according to the conventional method. The invention adopts used hemp fimble seed meal as material, so the waste resource is sufficiently reutilized. The total contentof protein in the rice noodle prepared by utilizing the processing method can reach 20 percent and even is up to 25 percent, far higher than the protein content of conventional rice noodles in the market.

The invention provides a seasoning composition containing modified starch and a method for making prepared food soup. According to the method, part of seasoner is added to edible oil to be stir-fried; after the seasoner is fished out, other seasoner is added to be stir-fried; then food materials such as bean sprout, potatoes, carrots and / or broccoli are added to the mixture; finally soup for preparing meat, fish and other prepared foods can be made by adding the modified starch to the mixture. The made soup is not prone to anabiosis, moderate in viscosity, mellow and good in taste.

The invention relates to a formulation and a processing method of honey aromatic crisp bean; the honey aromatic crisp bean is prepared by 90 to 110kg of soybean, 10 to 30kg of honey and 0.5 to 1 kg of edible oil. The product has the advantages of reasoanble technique, being aromatic and crisp, sweet aromatic honey, non fatness, being uneasy to retrograde, reserving nutriment of mineral substances and dietary fiber of the soybean, and providing protein fat, mineral substances, vitamin and vitamin B for eaters. The product can promote the growing of the bones of children if being eaten for a long time, which has the obvious effect of decreasing blood fat.

The invention discloses CGTase high in temperature stability and gamma-cyclodextrin prepared from the CGTase, and belongs to the technical field of cyclodextrin production. The novel CGTase acts on starch and a derivative thereof to produce gamma-CD; due to the fact that the gamma-CGTase is good in temperature stability, the residual enzyme activity is 80% after heat preservation is carried out for 9 h at the temperature of 50 DEG C, the half-life period is 8 h at the temperature of 55 DEG C, the half-life period is 90 min at the temperature of 60 DEG C, the enzyme quantity does not need to bereplenished in real time in the reaction process, the starch is not likely to retrograded due to the good temperature stability, and the starch conversation rate is increased. In addition, under thecondition of not adding an external organic solvent, the starch conversion rate can reach 24% to the maximum, and use of an organic solvent can be reduced. More choices are provided for production ofgamma-cyclodextrin.

The invention relates to the field of water treatment, and particularly discloses a cleaning device for sundries in rivers and lakes. The cleaning device comprises a ship body, wherein a material taking mechanism is installed at the front end of the ship body, a detachable storage mechanism is installed inside the ship body, floating dust cleaning mechanisms are rotationally installed on the two sides of the upper portion of the ship body, and an auxiliary grabbing mechanism is further rotationally installed on one side of the front end of the ship body. According to the cleaning device, the sundries in the water bottom can be impacted, so that the sundries in the water bottom can be conveniently impacted to be separated from sludge and fall into the upper part of a third conveying belt, and the sundries can be cleaned more fully; and meanwhile, the roots of aquatic plants can be impacted to be separated from soil, the aquatic plants can be removed with the roots, so that the cleaning is more thorough, and the subsequent regeneration is not easy.

The invention provides rice milk puddings. The rice milk puddings are prepared from the following raw materials in percentage by weight: 80-85% of milk, 3-10% of rice, 7-10% of white sugar, 1-3% of coffee cream, 1-2% of sweetened condensed milk and 1-2% of a stabilizing agent. The rice milk puddings are made through the steps of pretreating the rice, wherein the pretreatment comprises the steps ofsoaking the rice in hot milk to be kept for 5-100 minutes. Besides, the invention further provides a method for preparing the rice milk puddings. A treatment manner of the rice particularly comprisesthe steps of pretreating the rice, preparing base materials, performing mixed sterilization, performing cooling, performing filling and the like, so that the finished products of the rice milk puddings are prepared. The prepared rice milk puddings disclosed by the invention merge the delicate fragrance of the rice with the flavor of the milk, so that the rice is soft, glutinous delicious, free from sticking, free from retrogradation, and good in stability within the shelf life; and the energy consumption is reduced, and the production cost can be saved.

The invention discloses a multifunctional health-care textile, which comprises a pure cotton fabric layer, wherein a first antibacterial layer is arranged on the upper surface of the pure cotton fabric layer, a memory fiber layer is arranged on the surface of the antibacterial layer, a high-strength fabric layer is arranged on the surface of the memory fiber layer, an anti-pilling layer is arranged on the surface of the high-strength fabric layer, and a fat burning functional layer is arranged on the lower surface of the pure cotton fabric layer. Through the arrangement of the first antibacterial layer and the second antibacterial layer, the antibacterial and anti-mite capacity of the textile is improved, and a natural antibacterial agent soaked in the second antibacterial layer has a strong inhibiting and killing effect on various fungi and bacteria and is harmless to the human body and good in effect; the fat burning functional layer is filled with fat burning microcapsules, so thatfat burning consumption is promoted, fat cell regeneration is effectively inhibited, fat decomposition is accelerated, collagen synthesis is promoted, skin microcirculation is accelerated, and the skin is compact, smooth and deeply moisturized; and the moisture absorption layer can effectively absorb sweat and improve comfort.

The invention discloses a bifunctional catalyst. The bifunctional catalyst comprises a carrier and metal elements with hydrogenation activity, wherein the carrier is a hierarchical pore ZSM-5 molecular sieve carrier, and the hierarchical pore ZSM-5 molecular sieve contains a mesoporous structure. The bifunctional catalyst takes a hierarchical pore ZSM-5 molecular sieve as a carrier and is loaded with the metal component with hydrogenation activity. The catalyst has high activity and selectivity and good stability, and has a good application prospect in the field of catalysts.

The invention discloses a passion fruit-longan fruit vinegar and a brewing method thereof, and belongs the technical field of vinegar brewing. The fruit vinegar is prepared from the following components in parts by weight: 80 to 90 parts of pulp of passion fruit, 120 to 130 parts of pulp of longan fruit, 40 to 50 parts of water, 12 to 15 parts of longan shell powder, 25 to 30 parts of passion fruit shell powder, 10 to 15 parts of longan honey, 13 to 15 parts of liquid peanut extract, 0.21 to 0.25 part of brewer's yeast, 4 to 5 parts of acetic acid bacteria, 0.10 to 0.12 part of pectase, and 0.35 to 0.40 part of shell powder. The vinegar is prepared by beating pulp of longan fruits and pulp of passion fruits, adding other raw materials, and carrying out brewing. The fruit vinegar has a good taste, rich fragrance, excellent color and luster, and rich nutrients, and has a very good effect on removing skin spots.

The invention discloses a processing method of whole grain vermicelli. The processing method comprises the following steps of carrying out drying, cleaning, grading, stone removal and milling processes on whole grain, carrying out ultramicro-crushing to obtain whole grain superfine powder having fineness less than 74 micrometers, carrying out adjustment on water content of the whole grain superfine powder until the water content is in a range of 10 to 50%, feeding the whole grain superfine powder with water content of 10 to 50% into an extruder for one-step pasting extrusion noodle forming, setting extrusion conditions, wherein a first zone temperature is in a range of 40 to 60 DEG C; a second zone temperature is in a range of 60 to 80 DEG C; a third zone temperature is in a range of 80 to 120 DEG C; a forth zone temperature of 80 to 120 DEG C; a fifth zone temperature is in a range of 120 to 150 DEG C; and a sixth zone temperature is in a range of 70 to 90 DEG C, carrying out extrusion, and carrying out hang drying, cooling, cutting and packaging processes on extruded whole grain noodles to obtain whole grain vermicelli products. The processing method adopts a superfine powder crushing technology and a twin-screw boiling-extrusion physical modification vacuum degassing one-step forming technology to produce the whole grain vermicelli products so that various original nutrientcomponents of natural grain are retained; storage time is prolonged; and whole grain food processing quality and whole grain food edible quality are improved.

The invention relates to the technical field of rice dumpling processing and discloses a rabbit meat rice dumpling processing process. The rabbit meat rice dumpling processing process is characterizedin that a rabbit meat rice dumpling includes, by weight parts, 40-60 parts of glutinous rice, 3-6 parts of sweet-scented osmanthus, 20-30 of rabbit meat and a plurality of reed leaves. According to the rabbit meat rice dumpling processing process, through slicing of rabbit meat, bloody water in the meat can be scalded out in warm water, the nutritional value of the rabbit meat is ensured, the fragrance of the rabbit meat is further increased after the marinating of the rabbit meat, a steamer is adopted for steaming, the loss of nutrients by direct boiling with water is effectively avoided, astarch structure in glutinous rice can further be damaged, so that moisture and beneficial components of the glutinous rice are fully absorbed, the fragrance of the made rice dumpling is obvious and uniformly distributed, the color is bright and evenly distributed, the rice dumpling has moderate hardness and high viscosity, gelation and digestibility, which improves the taste, the retrogradation does not occur easily, and the rice dumpling can better fuse with smells of the rabbit meat and the sweet-scented osmanthus in the steaming process.

The invention discloses a flavored fermented rice cake and a preparation method thereof. The flavored fermented rice cake is prepared by using rice as a raw material, as well as adopting a multi-bacterium co-fermentation technology involving lactobacillus plantarum, saccharomyces cerevisiae, hanseniaspora uvarum and saccharomycopsis fibuligera in combination with a micro-capsule embedding technology. The preparation method of the flavored fermented rice cake comprises the following steps: (1) preparing a compound fermentation agent; (2) preparing powder; (3) carrying out first fermentation; (4) carrying out aroma-improving fermentation; (5) carrying out micro-capsule embedding; (6) carrying out mixed second fermentation so as to obtain a fermented product; (7) filling a mold with the fermented product, and carrying out leavening; and (8) carrying out packaging. The flavored fermented rice cake prepared by the preparation method is strong in layered taste, mellow and coordinated in flavor, long-lasting in aroma, and resistant to storage.

The invention provides a method for preparing pregelatinized sweet potato powder by utilizing microwave and belongs to the technical field of deep processing of agricultural products. The method provided by the invention comprises the following steps of: washing sweet potatoes, peeling, slitting, gelatinizing by utilizing microwave, carrying out two-section hot air drying, smashing and packaging to obtain the finished product. By adopting the method provided by the invention, raw materials can be provided for sweet potato food processing, and loss caused when fresh sweet potatoes can not be timely processed and rotted can also be alleviated. The method provided by the invention is simple in technical process and easy to implement, short time is consumed for processing, the pregelatinized sweet potato powder product has a unique sweet potato flavour, hardly gets raw, instantly becomes paste when mixed with water, and is fragrant, sweet and lubricative in taste; and the pregelatinized sweet potato powder product can be prepared into related products such as sweet potato thick soup, sweet potato cakes and sweet potato ice cream after being mixed with other materials properly or subjected to subsequent processing.

The present invention discloses a Chinese character member positioning code-fetching first phonetic letter input method and its keyboard. It utilizes English keyboard, 26 letter keys can represent specific character roots and strokes respectively according to the mode of first phonetic letter of radical. The said invented Chinese character input method is characterized by four corner positions of Chinese character, and the code can be fetched according to first phonetic letter of radical of different character-form structures, so that every Chinese character can be divided into left-right structure, upper-lower structure, completely-covered and semi-covered character body structure and mixed character body structure. This invention possesses character root input rule and specific character processing rule, so that it can quickly input Chinese characters.