37results about How to "Prevent overabsorption" patented technology

High concentration, that is, strong antimicrobial treatment materials such as high concentration aqueous ammonia solutions or even liquid ammonia may be applied to a foodstuff without deleterious effects by controlling the temperature of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. In particular, ice crystals are maintained at or just below the surface of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. The ice crystals in the foodstuff inhibit absorption of the antimicrobial treatment material into the foodstuff.

The invention provides a health care glue pudding capable of assisting to reduce blood fat, and a preparation method thereof. The health care glue pudding comprises wrappers and filling, wherein the wrappers are prepared from 60-85% of glutinous rice flour, 6-15% of sedum aizoon powder, 2-5% of green bonnie flower extract, 3-10% of shiny-leaved yellowhorn leaves and 3-10% of acer truncatum bunge leaves; the glue pudding can be prepared by wrapping the filling by the wrappers and twisting glue pudding to be in a circular shape. Therefore, the health care glue pudding not only maintains the original fragrant, sweet, fresh, smooth and glutinous flavors of the traditional glue pudding, but also has the double functions of balanced nutrition and dietary therapy health care, and also has the pharmacological actions of helping digestion, reducing blood fat as well as preventing and treating cardiovascular and cerebrovascular diseases in an auxiliary way. After being frequently eaten, the health care glue pudding has the effects of nourishing liver and tonifying kidney, promoting qi to activate blood, removing stasis and giving birth to new cells, enhancing the vitality of red blood cells, promoting degradation and excretion, improving serum lipids, reducing blood fat, relieving the symptoms of patients with hyperlipidemia and preventing the cardiovascular and cerebrovascular diseases. A convenient and efficient food capable of reducing blood fat is provided for the patients who have hyperlipidemia and are fond of eating the glue pudding; the health care glue pudding also has nutrition and health care functions for normal people.

The invention discloses a pediatric special-purpose visual sputum suction device comprising a housing, a guiding groove, a first spring, a sliding block, a push rod, a connecting rod, a joint, a sputum suction tube, a support block, an endoscope, a display device, an air discharge groove, an air bag, a second spring, an air guide cylinder, an ejector rod, a connecting tube, a rotating plate and acleaning pad. The pediatric special-purpose visual sputum suction device is ingenious in structure, powerful in function, simple in operation and low in time and labor consumption. A negative pressuresuction mechanism is adopted for sucking sputum of a child patient, convenience of operation can be brought to medical care workers, the medical care workers can conveniently grasp sputum suction conditions in the child patient's body based on an auxiliary function fulfilled via the endoscope, excessive suction can be effectively prevented, fuzzy display frames caused by the sputum adhered onto the endoscope can be prevented via arrangement of a cleaning mechanism, and convenience of operation can be brought to the medical care workers; thus great convenience of sputum suction care for the child patient can be brought to the medical care workers, child patient treatment and rehabilitation can be facilitated, and the sputum suction device can be popularized and applied clinically.

The invention discloses a production method of starch-based oil-fried food with low oil content. The production method of the starch-based oil-fried food with low oil content comprises the following steps: (1), respectively weighing 85-95 parts of wheat flour, 5-15 parts of pullulan, 55-82 parts of water, and 10-20 parts of seasonings; (2), making dough, namely preparing raw dough; (3), steaming the raw dough over boiling water bath so as to obtain pre-steamed dough; and (4), putting the pre-steamed dough into a pan containing oil when the dough is still hot so as to carry out oil-frying, and then, draining oil, and carrying out cooling and packaging so as to obtain the final oil-fried food with low oil content. The production method disclosed by the invention is capable of producing starch-based oil-fried foods with low oil contents; moreover, the production method is capable of realizing nutrition enhancement of dietary fiber while improving edible quality of the foods and reducing oil content.

The invention relates to a manufacturing method of lotus leaf soya-bean milk. The manufacturing method comprises the following steps of 1) taking 50 g of soybeans, washing the soybeans clean, immersing the cleaned soybeans adequately, an immersing time of the soybeans is usually 6-16 hours, picking out bad beans, insect bite beans before making the soyabean milk, taking a proper amount of lotus leaf, sweet osmanthus, green tea and jasmine and washing clean; 2) putting the soyabeans together with the lotus leaf, the sweet osmanthus, the green tea and the jasmine together in a soyabean machine, adding a proper amount of ice sugar and clear water in a cup, the proportion of the soyabeans to the water is preferably 1 : 3, and the soyabean contend should be reasonable when the water content is definite; and 3) starting a soyabean milk machine and controlling a boiling time of soyabean milk machine. To make high-quality soyabean milk, the milk should be cooked for another 4-5 minutes on the basis that the milk is boiled for the first time and the temperature of the milk reaches 98 DEG C.

The invention relates to the field of facility agricultural soilless cultivation technologies and devices, in particular to a hydroponics nutrient solution pH value regulation and control method and device. The regulation and control method comprise the following steps: two inorganic acids are mixed to form a mixed acid solution, and the mixed acid solution is added in a hydroponics nutrient solution to carry out pH value regulation and control; preferably, on the premise that the condition that the current pH value of the hydroponics nutrient solution meets a pH threshold value or not is taken as a judging condition, the mixed acid solution is added; the next judgment is carried out after the mixing reaction time is preset at intervals. Through the application of the invention, the defect that excessive single acid radicals in the hydroponics nutrient solution are used is avoided while the pH value of the hydroponics nutrient solution is regulated and controlled, and the content of nitrates in crops can be effectively controlled, so that the threat to the health due to excessive intake of the nitrates is reduced, and meanwhile, the bad effect on the environment can be avoided. The test results show that compared with a method and device for regulating and controlling a pH value with a single inorganic acid, the hydroponics nutrient solution pH value can be regulated and controlled, so that the yield of vegetables is increased by more than 30%, and the utilization efficiency of the hydroponics nutrient solution is improved by more than 10%.

A programmable integrated circuit (IC) comprising a single body of semiconductor is disclosed. The IC comprises at least one optical transducer as an integral part of the programmable integrated circuit on the same body of semiconductor, the optical transducer being operable to receive an optical input indicative of programming instructions and at least one storage element communicatively coupled to the optical transducer and being operable to store thereon the programming instructions or an adaptation thereof. The programming instructions received via the optical input are configured to direct the operation of the IC.

The invention relates to a method for making chestnut oat soybean milk. The method is characterized by comprising the following steps of: 1) washing 85 grams of soybean, fully soaking the soybean for 6 to 16 hours generally, and before the soybean milk is made, picking out rotted soybeans and soybeans which are bitten by insects; 2) after the soybeans are well soaked, peeling off chestnuts, cutting the chestnuts into small blocks, and adding oat and wet soybeans into a soybean milk making machine together, wherein a proportion of soybean to water is about 1:3, and when the water amount is fixed, the proper amount of soybean is added; and (3) starting the soybean milk making machine, wherein high-quality soybean milk is made if the soybean milk is boiled for another 4 to 5 minutes after the soybean milk is boiled to 98 DEG C for the first time.

The invention provides sesame paste having cantonese style traditional flavor and a making method of the sesame paste, and belongs to the technical field of food processing. The sesame paste consists of the following raw materials of peanuts, apricot kernels, black sesame seeds, walnuts, beans, polished round-grained rice, dried clausena excavata peel and water. The making method comprises the following steps of (1) taking the raw materials, mixing the taken raw materials, and grinding the mixed raw materials to obtain pulp; (2) performing vacuum fresh-keeping freezing storage on the pulp; and (3) putting the water into a pot, after the water temperature rises to 50 DEG C, immediately putting frozen pulp, performing stirring at a uniform speed, when the temperature rises to 90 DEG C, putting the white granulated sugar, continuing stirring, when materials in the pot begin to bubble, continuing stirring and cooking with a mild fire, and then stopping heating so as to obtain the required sesame paste. According to the sesame paste disclosed by the invention, the original flavor and various active components of traditional sesame paste can be completely reserved, definite food therapy health care functions are also increased, and the sesame paste has good health-care effects on improving intelligence and strengthening learning capacity and memory capacity. The formula of the sesame paste is simple to make, simple in technology and easy to realize, and the cooked sesame paste has full-bodied fragrance and is suitable for people to eat at home.

The invention relates to a slow-release organic fertilizer containing peat, vermicompost and various plant humus. It is composed of a coating and a fertilizer body. The fertilizer body is a mixture containing peat, vermicompost and various plant humus. The coating is 5% of the total weight of the fertilizer. The main body of the fertilizer is composed of the following components in the following parts by weight ratio: peat: vermicompost: humus = 18-33: 106-142: 22-43. The invention makes full use of the characteristics of the nutrients contained in the peat, vermicompost and plant humus, and makes the slow-release organic fertilizer through configuration process, temperature control, ultrafine pulverization and mixing processing. The fertilizer can improve the quality of agricultural products and increase production and income. Controlled-release fertilizers can change the traditional method of fertilization. Most crops can only be fertilized once a season, reducing the number and frequency of fertilization, saving costs, saving time and effort and reducing waste.

The invention relates to a making method for cucumber soybean milk. The making method is characterized by comprising the following steps of: (1) weighting 50g of soybeans, cleaning the soybeans, then, sufficiently soaking the soybeans for 6-16h generally, picking out spoiled soybeans and soybeans bitten by pests before the soybean milk is made, and cleaning a proper amount of cucumber; (2) simultaneously placing the soaked soybeans and the cucumber into a soybean milk machine, and adding a proper amount of crystal sugar and clear water in a cup body, wherein the proper ratio of the soybeans to water is controlled at about 1:3, and the amount of the soybeans is kept reasonable when the water volume is constant; and (3) starting the soybean milk machine, wherein the boiling time of the soybean milk machine is controlled according to the following condition that the boiling time is prolonged by 4-5min on the basis that the first boiling temperature of the soybean milk is up to 98 DEG C if high-quality soybean milk is expected to be made.

The invention discloses an immunity-deficient mouse feed and a preparation method thereof. The immunity-deficient mouse feed is added with alpinia oxyphylla stem leaves and spirulina, and comprises the following raw materials in parts by weight: 40-60 parts of corn flour, 10-30 parts of soybean meal, 5.5-7.5 parts of wheat bran, 5-15 parts of spirulina powder, 5-15 parts of alpinia oxyphylla stem leaves, 0.5-2.5 parts of calcium hydrophosphate, 1-2 parts of fish meal, 1-2 parts of a trace element premix and 1-2 parts of a vitamin premix. Tests show that mice fed with the immunity-deficient mouse feed are unlikely to get sick, and the weight of the mice is relatively remarkably increased.

The invention relates to a making method for sweet potato soybean milk. The making method is characterized by comprising the following steps of: (1) weighting 50g of soybeans, cleaning the soybeans, then, sufficiently soaking the soybeans for 6-16h generally, picking out spoiled soybeans and soybeans bitten by pests before the soybean milk is made, cleaning a proper amount of sweet potato and macerating the sweet potato; (2) simultaneously placing the soybeans and the sweet potato into a soybean milk machine, and adding a proper amount of crystal sugar and clear water in a cup body, wherein the proper ratio of the soybeans to water is controlled at about 1:3, and the amount of the soybeans is kept reasonable when the water volume is constant; and (3) starting the soybean milk machine, wherein the boiling time of the soybean milk machine is controlled according to the following condition that the boiling time is prolonged by 4-5min on the basis that the first boiling temperature of the soybean milk is up to 98 DEG C if high-quality soybean milk is expected to be made.

The invention relates to a health food with intestine-lubricating and bowel-relaxing functions and a preparation method thereof. The health food with the intestine-lubricating and bowel-relaxing functions is prepared from the following raw materials in parts by weight: 50-100 parts of an aloe extract, 450-600 parts of cassia seeds, 300-400 parts of American ginseng, and 150-250 parts of stachyose.As the original intention, ingredients of the raw materials of the health food with the intestine-lubricating and bowel-relaxing functions disclosed by the invention synergistically take an effect soas to improve own functions of the human body, for the purposes of promoting gastrointestinal peristalsis, improving internal environment of the gastrointestinal tract and regulating internal condition of gastrointestinal digestion; and thus, the health food comprehensively conditions intestinal functions. Moreover, the preparation method of the health food with the intestine-lubricating and bowel-relaxing functions is simple, easy to operate and beneficial for large-scale production.

The invention relates to a manufacturing method of red date lotus seed soya-bean milk, which is characterized in that the method comprises the following steps: 1) cleaning 30 g of soybeans and 30 g of mung beans, fully soaking; fully soaking the lotus seeds to be soft, wherein the soaking time of the beans is generally 6-16 hours, picking up bad beans and insect-bitten beans before soya-bean milk manufacturing; 2) after the beans are soaked, denucleating the red dates, adding the red dates, lotus seed flesh and wet beans together into a soy-bean milk machine with an appropriate ratio of beans to water being 1:3, wherein the bean amount is maintained to be reasonable when the water amount is fixed; 3) starting the soya-bean milk machine, wherein in order to manufacture high-quality soya-bean milk, the boiling time for the soya-bean milk machine is prolonged by 4-5 min after the first boiling of the soya-bean milk at 98 DEG C.

The invention discloses a food compound for combining clinical nutrition with modern starvation cure and a matching eating method thereof. The food compound comprises the following raw materials in parts by weight: main food materials, including 1-3 parts of apple, 3-6 parts of carrot, 1/4-1/2 part of sugarbeet tops and 30-100ml linseed oil, and auxiliary raw materials, including 10-20g vitamin C powder, 1-3 parts of powdered compound enzymes, 200-500ml drinking water, 5-10 pieces of red dates, 5-10g fresh ginger and 5-10g sugarbeet brown sugar. The invention combines the clinical nutriology with modern starvation cure for supplying heat source to people in the abrosia period, so that the supply of nutrient substance can be guaranteed; the mixing ratio of the food materials is adjusted according to individual response in the ambrosia process; the food compound is taken at different times; and the food compound is capable of supplying nutrition and heat energy of materials, such as, fruit and vegetables, to the abrosia people, increasing the comfortable level of human intestines and stomach and promoting the therapeutic effect of starvation cure.

The invention discloses an efficient spray head for agricultural irrigation. The efficient spray head comprises a spray head module, an irrigation module, a dredging module, a dripping module and a supporting module, the spray head module comprises a first pipe body, a second pipe body mounted at the top of the first pipe body and a pipe head movably penetrating through the top end of the second pipe body; an annular limiting groove suitable for being connected with the second pipe body in a clamped mode is formed in the outer side of the pipe head. According to the efficient spray head for agricultural irrigation, a small part of liquid water sprayed by a spray pipe can extend to the pipe head, the second pipe body and the first pipe body to fall into a water receiving box, a motor drives an auxiliary gear ring provided with a connecting plate to rotate through a gear, then the connecting plate drives an annular plate to move, and the annular plate drives a water spraying box to rotate through a funnel; liquid water in the water receiving box enters the water spraying box through the funnel during irrigation, so that the water spraying box uniformly sprinkle water around an annular opening, excessive water accumulation around the pipe head is prevented, the utilization rate of water resources is increased, and economic loss of crops caused by overwork irrigation is avoided.

The invention relates to a method for making apple soybean milk. The method comprises the following steps of: washing 50 grams of soybean, fully soaking the soybean for 6 to 16 hours generally, before the soybean milk is made, picking out rotted soybeans and soybeans which are bitten by insects, and washing a proper amount of apples; 2) putting the soybeans and the apples into a soybean milk making machine together, and adding a proper amount of crystal sugars and pure water into a cup body, wherein a proportion of soybean to water is 1:3, and when the water amount is fixed, the proper amount of soybean is added; and (3) starting the soybean milk making machine, wherein high-quality soybean milk is made if the soybean milk is boiled for another 4 to 5 minutes after the soybean milk is boiled to 98 DEG C for the first time.