19results about How to "Rich layers" patented technology

This invention relates to the field of game development technology, and more particularly to a large-map game development system based on multi-level task interaction. The system includes a large-map scene parsing module, a task hierarchy association module, a task-map association interaction module, and a large-map interaction development module. The game development engine uses the scene parsing module to perform topological deconstruction of the original large-map materials, generating a map topology dataset. Based on the map topology dataset, a multi-level task interaction framework is constructed and bound, generating a task-map association dataset. Based on the task-map association dataset, the interaction trigger conditions for each task node are configured, generating a task interaction rule set. The map topology dataset, task hierarchy association table, task-map association dataset, and task interaction rule set are integrated and compiled to form a large-map game interaction program. This invention clarifies the specific rules for game players to trigger and complete tasks in different map areas and different scene levels.

The application discloses a kind of rice wine production methods with multicolor rice as raw material, it is related to rice wine production technical field.Worker first selects red rice, black rice, yellow rice, green rice and purple rice five kinds of color rice, then five kinds of color rice are screened, full grain of five kinds of color rice is screened as the raw material of multicolor rice for standby, then multicolor rice is sequentially cleaned, soaked, steamed rice, temperature reduction, saccharification fermentation, squeezing, sterilization and aging process, so that multicolor rice wine is obtained, multicolor rice wine after finished product will present rich color and level, five kinds of color rice in multicolor rice wine is rich in protein, mineral, trace element and vitamin and various nutritional components, while saccharification fermentation and aging process, multiple amino acids and phenolic substances are produced in wine, these substances have certain antioxidant and anti-inflammatory health care effect, can improve the immunity and disease resistance of human body to a certain extent.

The invention discloses an art glaze based on ceramic waste and a preparation method thereof, and relates to the technical field of ceramic glazes, the art glaze is prepared from the following components by weight: 30-50 parts of frit, 5-15 parts of quartz, 10-20 parts of calcite, 3-6 parts of burnt zinc, 6-10 parts of titanium dioxide, 25-35 parts of barium carbonate, 10-25 parts of modified ceramic powder, 2-4 parts of iron oxide red, and 3-6 parts of talc. According to the invention, high-valued recycling of the ceramic waste is realized, waste is turned into wealth, the production cost and environmental load are remarkably reduced, and the obtained art glaze is flat and bright in glaze surface, unsophisticated and elegant in color and lustre, warm and moist in texture like jade, and excellent in thermal shock resistance and weather resistance. According to the technology, the problems that a traditional glaze layer is prone to cracking and pinhole defects are effectively solved, double improvement of environmental protection benefits and product quality is achieved, and the technology has extremely high market popularization value.

The utility model discloses a multi-wheel self-adaptive rhythm massage structure which comprises a machine core shell, a composite track massage structure is arranged on the machine core shell, the composite track massage structure comprises a composite track support, a cylindrical plug bush is rotatably arranged on the side face of the front end of the composite track support, a torsional spring is sleeved on the cylindrical plug bush, and the torsional spring is connected with the composite track support. The front massage head assembly comprises a swing frame, an insertion shaft is integrally arranged on the side face of the swing frame in an embedded mode, an annular insertion groove and a semi-annular groove are formed between the insertion shaft and the swing frame, the cylindrical insertion sleeve is inserted into the annular insertion groove and arranged on the insertion shaft in a sleeving mode, and the limiting piece covers the outer side face of the swing frame. When the front massage head is pressed by a human body, the swing frame can be driven to rotate and compress the torsion spring, so that reverse elastic supporting force is generated, the massage head can be tightly attached to the curve of the human body, the massage strength can be automatically adjusted according to the stress, and the massage comfort and safety are remarkably improved.

The invention relates to the technical field of rapeseed oil preparation, in particular to a processing method for strengthening the flavor of rapeseed oil, which comprises the following steps: acquiring the concentration of a key characteristic flavor substance, determining a rapeseed frying stage by combining the material temperature and the relative exhaust humidity, and determining a corresponding target threshold value; determining a heat uniformity index of a stir-frying process, determining stir-frying uniformity according to a corresponding target threshold value, and adjusting the rotating speed of a roller and heat radiation power; determining a flavor precursor maturity index and a thermal stress coefficient of the fried rapeseeds based on the thermal uniformity index, determining the uniformity of the frying process based on the thermal stress coefficient, and adjusting a spreading and airing target final temperature of the spreading and airing process; and obtaining the peroxide value of the finished product oil to determine the oil oxidation degree, determining the excess amount of the oxidation precursor generated in the stir-frying process based on the change trend of the peroxide value, and adjusting the target uniformity index and the target stir-frying temperature in the flavor outbreak period. By monitoring the process state in real time, frying, spreading, airing and smashing parameters are adjusted in a self-adaptive mode, and the characteristic flavor is enhanced.

The utility model relates to the technical field of synthetic leather, in particular to synthetic leather and an electronic equipment shell. The utility model provides synthetic leather which comprises a TPU (Thermoplastic Polyurethane) substrate layer, a TPU (Thermoplastic Polyurethanes) layer and a TPU (Thermoplastic Polyurethane) layer, the PU layer is arranged on the surface of one side, on which the laser pattern is formed, of the TPU substrate layer; laser nicks corresponding to the laser patterns are formed on the PU layer; and the orthographic projection of the laser pattern towards the PU layer falls into the laser nick along the thickness direction of the synthetic leather. The synthetic leather provided by the utility model has the advantages of excellent environmental protection property, strong fitting property, smooth laser pattern and rich visual effect.

This application provides a hot and cold coffee brewing system and coffee machine, including: a steam boiler, a coffee boiler, a brewing head, a cooling component, and a control chip; the steam boiler is used to inject heated or heat-exchanged water into the coffee boiler; the coffee boiler is used to inject heated or heat-exchanged water into the brewing head; the cooling component provides a cooling source to the steam boiler and the coffee boiler; the coffee boiler and the brewing head are tightly fitted together; the control chip is used to acquire the water temperature of the coffee boiler and the water temperature of the brewing head in hot extraction mode, and control the heating of water in the coffee boiler and / or the water temperature of the brewing head using a preset first control program; and to acquire at least one of the water temperature of the steam boiler, the water temperature of the coffee boiler, and the water temperature of the brewing head in cold extraction mode, and control the operation of the cooling component using a preset second control program. This application can control the water temperature of hot and cold extracted coffee to obtain cold or hot coffee with richer layers of flavor.

The invention relates to the technical field of food, in particular to a Cantonese spicy beef mooncake and a preparation method thereof.The Cantonese spicy beef mooncake comprises a mooncake crust and spicy beef stuffing, the mooncake crust covers the spicy beef stuffing, and the mooncake crust comprises, by weight, 35.18% of syrup, 0.54% of alkaline water, 12.63% of peanut oil, 40.60% of wheat flour, 10.83% of wheat flour for bread and 0.18% of potassium sorbate powder. Compared with the prior art, the beef is pickled with the secretly-made hot and spicy sauce and then added into the stuffing, a small amount of seasonings and sesame are matched for aroma enhancement, the beef is rich in layer and long in aftertaste, the taste integrates spicy, hot, fresh and fragrant loved by Sichuan and Hunan regions and fine, crisp and soft of Cantonese cake crust, the traditional technology is reserved, and innovative elements are injected.

The invention relates to a polished wear-resistant granite ceramic tile and a preparation method thereof, and a high-simulation multilayer granite ceramic tile and a preparation method thereof. The polished wear-resistant granite ceramic tile comprises a green body layer, a colored glaze spot-spraying glaze layer, a transparent dry particle layer and a curing agent layer which are sequentially stacked from bottom to top, the colored glaze spraying spot glaze layer is formed by a multi-station dynamic glaze spraying system, the diameter range of glaze spots is 0.5-8 mm, the fluctuation height of the glaze layer is 0.3-0.6 mm, and the colored glaze spraying spot glaze layer has granite-imitated three-dimensional textures; the transparent dry particle layer is formed by transparent dry particles of 80-250 meshes through a slicking process, the thickness of the compaction layer is 0.8-1.2 mm, and the surface flatness is smaller than or equal to 0.05 mm; the filling module is used for filling and striking off peaks and valleys of the colored glaze spot glaze layer; the curing agent layer is formed by spraying a curing agent and permeates into gaps of dry particles to form a semi-cured film, the porosity is smaller than or equal to 1%, and the residual carbon content after sintering is smaller than or equal to 0.05%; the surface glossiness of the ceramic tile is 20 degrees, 45 degrees or larger than or equal to 95 degrees, the wear-resistant grade is larger than or equal to 4 grades, the anti-fouling grade is larger than or equal to 5 grades, and the color difference delta E is smaller than or equal to 1.5.

The invention discloses a natural landscape revetment and a construction method thereof, and belongs to the technical field of landscape engineering, and the main body structure of the revetment sequentially comprises a rammed earth layer, a soil layer layered rolling layer and a sandy soil layer from bottom to top; 3-5 pieces of decoration scene stone are arranged in an upstream proper area every 12-15 m; a 2.5-3.5 m aquatic plant planting area is arranged in the midstream; the method comprises the following steps: arranging a wood pile at the downstream, arranging sandy soil, a wood bundle and the wood pile at the upstream area of the wood pile, adopting wickers of 1-5cm and 40-50cm in length as the wood bundle, nailing the wood pile into the soil by 1.5 m according to the distance of 1m, scion, and binding the wood bundle and the wood pile. According to the revetment, natural elements and ecological functions are combined, the construction method is simple and feasible, the stability of the revetment can be effectively enhanced, meanwhile, the attractive and natural landscape effect is created, and good ecological benefits and landscape value are achieved.

The invention discloses a preparation method of a high-oil-phase solid plant-based fat analogue, which comprises the following steps: adding hydrophobic modified chitosan gel into a soybean protein isolate solution, then adding linseed oil and transglutaminase into the homogenized mixed solution, carrying out enzymatic crosslinking, and then putting into a calcium chloride solution for ionic crosslinking. According to the preparation method disclosed by the invention, a network structure is formed by carrying out enzyme induction on soybean protein isolate, and a double-network structure is formed by introducing hydrophobic modified chitosan microgel through ionic crosslinking and is used as a structural framework, so that the technical bottleneck that a stable three-dimensional network is difficult to form by traditional emulsion gel under a high-oil-phase condition is successfully broken through; the obtained fat analogue shows a highly compact and uniform microstructure, key texture parameters such as hardness, adhesion and chewiness of the fat analogue are remarkably improved along with structural optimization, high unification of high oil phase load and high-strength texture is realized, and solid taste and morphological stability of animal fat can be truly simulated.

This application discloses an atomizer and an atomizing device. The atomizer includes: a mounting base, a flow divider, and an atomizing core arranged sequentially along the air inlet direction of the atomizer; the flow divider is disposed on the mounting base, and the flow divider and the atomizing core define an atomizing chamber; a heating section is provided on the side of the atomizing core facing the atomizing chamber; a first air passage is provided in the atomizing core, and the first air passage communicates with the atomizing chamber; an air inlet channel is provided in the mounting base; the flow divider includes at least two flow dividers, each of which communicates with the air inlet channel and the atomizing chamber, and the air inlet direction of the flow dividers is set at an angle to the air inlet direction of the air inlet channel. Thus, when the heating section of the atomizing core heats the atomizing substrate, the airflow can be guided to the heating section through multiple flow dividers, allowing the airflow to form efficient contact with the heating section after entering the atomizing chamber, ensuring that the atomizing medium is uniformly heated on the heating surface, producing finer and more saturated aerosol particles, thereby significantly improving humidification.

This invention provides a method for preparing germinated oat flakes based on a pretreatment with a medicinal and edible extract, comprising the following steps: S1, treating medicinal and edible components to obtain a medicinal and edible extract; S2, adjusting the pH of the medicinal and edible extract to 4.0-8.5, and adding cellulase to the extract to obtain an enzyme-containing extract; soaking washed oat grains in the enzyme-containing extract to obtain soaked oats; S3, germinating the soaked oats to a predetermined sprout length to obtain germinated oats; S4, steaming the germinated oats using steam generated from the medicinal and edible extract; S5, drying and pressing the steamed oats to obtain germinated oat flakes. The medicinal and edible components include plant materials containing polysaccharides and phenolic compounds.

The application relates to the field of heat transfer printing, and mainly relates to a novel wood grain heat transfer printing paper and a preparation method thereof, the preparation method comprising the following steps: introducing water-based heat sublimation ink and solvent-based heat sublimation ink in color sections of a gravure printing machine, at least one section using the water-based heat sublimation ink, and at least one section using the solvent-based heat sublimation ink; and taking paper as a printing substrate to perform continuous gravure overprint production. The wood grain heat transfer printing paper prepared through the method has regions with different glossiness at the same time, effectively solving the problem that the glossiness of the wood grain heat transfer printing paper is single after being transferred on a metal profile surface, and further achieving a surface effect which is more rich in levels and more beautiful.

The application provides a brewing method of plum blossom fruit complex flavor liquor, and relates to the technical field of liquor brewing. The method is characterized in that: rice and glutinous rice are compounded as grain base at a ratio of 1:1, special plum blossom starter, small starter and special yeast are used as complex saccharification and fermentation agent, the grain solid-state fermentation and fruit liquid-state separate fermentation mode are adopted, the small starter pre-saccharification and bacteria cultivation, the low-temperature solid-state fermentation in earthen jar, the fruit wine series flavor distillation, the three-cycle circulation fermentation with two rounds of continuous distiller's grains and the three-stage quantity and quality wine separation technology are combined to prepare the complex flavor liquor. The liquor prepared by the method has plum blossom fragrance, rich and mellow litchi fruit fragrance and grain alcohol neat and sweet fragrance, and the liquor body is mellow, sweet, clean, rich in levels and long-lasting in fragrance. The plum blossom fragrance and the fruit fragrance are naturally coordinated without abruptness. The process is high in standardization degree, suitable for industrialized mass production, and has drinking value and unique flavor.

The invention relates to the technical field of fruit wine brewing, in particular to a navel orange wine brewing process which comprises the following steps: performing programmed slow freezing treatment on a navel orange raw material to destroy a cell structure; performing non-sulfur physical sterilization by combining a high-voltage electric field with dry ice; special yeast is inoculated for segmented variable-temperature sealed fermentation, and multiple kinds of fermentation base liquor are collected at different temperature stages; after the fermentation is finished, distilling to obtain a plurality of distilled base wines; after being aged, the base wine is blended into finished wine with different alcohol contents according to a specific proportion; finally, aging is accelerated through alternate cooling and heating treatment. Pure natural and zero-additive brewing is realized, a series of products with distinct navel orange fruity flavor and composite aroma and wide alcohol coverage range can be produced, meanwhile, the ageing period is greatly shortened, and the production efficiency and the added value of raw materials are improved.

The invention discloses an improved BM3D image denoising method based on multi-element fusion block similarity measurement. According to the method, wavelet decomposition is carried out on a noise image, a noise standard deviation is stably estimated on a highest-frequency sub-band, BM3D parameters are initialized, in a basic estimation stage, pixel intensity, local variance and gradient difference are fused to construct block similarity measurement, similar block matching grouping and three-dimensional block group construction are realized, and the method has the advantages of being high in robustness and high in robustness. And in a final estimation stage, a basic estimation image is obtained through three-dimensional collaborative hard threshold filtering and weighted aggregation, in the final estimation stage, secondary matching is guided by the basic estimation image, a three-dimensional block group is constructed again, a structure and texture adjustment factor is introduced to form an adaptive Wiener coefficient for Wiener collaborative filtering, and finally, a target de-noised image is output through weighted aggregation. In the whole process, the phenomena of mismatching and over-smoothing of a traditional BM3D algorithm under the condition of high noise can be reduced, the edge and texture detail keeping capability is enhanced, and the denoising quality of a noise image is improved.

The invention belongs to the technical field of food, and particularly relates to medicinal and edible protein mousse with a gel structure and a preparation method thereof, the medicinal and edible protein mousse is prepared from the following raw materials by weight: 50 g of protein matrix, 30 g of core-removed dry lotus seed, 5 g of poria cocos powder, 50 g of pumpkin, 5 g of dry lily, 55 g of drinking water, 2 g of olive oil, 3 g of lemon juice, 0.5 g of edible baking soda, 25 g of whipping cream, 5 g of egg white, and 1.3 g of edible salt; medicinal and edible traditional Chinese medicines and western-style food main materials are compounded according to a specific proportion, the peculiar smell of the traditional Chinese medicines is effectively masked by utilizing the natural sweet fragrance of pumpkins, seamless fusion in taste is realized, and a mousse-shaped paste food is prepared by adopting a low-temperature emulsification process. The invention aims to solve the technical bottlenecks that the existing traditional Chinese medicine food is poor in taste, the western food is weak in function, and the integration of Chinese and western foods is not thorough, and develops a novel functional food with good taste, nerve regulation function and swallowing safety.

An image enhancement processing method, device, equipment and medium, obtain the original histogram of the input image and the parameter information of the original histogram, the parameter information includes the number of effective gray levels; correct the original histogram to obtain a corrected histogram, and obtain the parameter information of the corrected histogram, which includes the number of effective gray levels of the corrected histogram; analyze the original histogram and the corrected histogram to determine the mapping range of the corrected histogram; determine the clipping coefficient of the corrected histogram according to the number of effective gray levels of the image histogram and the corrected histogram; clip the corrected histogram using the clipping coefficient, equalize the clipped histogram based on the mapping range, and use the mapping relationship matrix obtained after processing as the histogram mapping rule; perform image enhancement processing on the image to be processed based on the histogram mapping rule, and output the processed image.