115results about How to "Satisfy the pursuit" patented technology

The invention relates to the technical field of a filtering bar and discloses a composite particle filtering bar which comprises cellulose acetate base materials and shaping papers which are used for wrapping the cellulose acetate base materials. The cellulose acetate base materials contain the composite of processed coffee or cocoa particles. The cellulose acetate base materials of the filtering bar successfully contain the composite of the suitable ratio and processed coffee or cocoa particles. The suction produced by the filtering bar is suitable so that miscellaneous gases and irritation in smoke are removed effectively, the dedicate level of the smoke is improved and smoking tastes are improved. The smoke of cigarettes brings an agreeable smell of food solid particles to enrich cigarette agreeable smells and meanwhile to enable persons to have a variety of taste experiences in mouths.

The invention discloses a production process of a stainless steel door, which comprises the following steps of: (A) manufacturing a door frame and a door leaf: forming the door frame and the door leaf by the procedures of the plate cutting, the bending, the punch forming and the welding of a stainless steel plate sequentially; (B) washing the surfaces: firstly, putting the door frame and the door leaf into the water solution of a degreasing agent and soaking for 2 to 30 minutes; and then, putting into clear water for 1 to 10 minutes; (C) roughening the surfaces: carrying out roughening treatment on the surfaces of the door frame and the door leaf; (D) spraying a primer: firstly, putting the door frame and the door leaf into an oven, heating to 50 to 200 DEG C, then starting the spraying of the primer, putting the door frame and the door leaf which are sprayed with the primer into the oven again and heating to 50 to 200 DEG C; (E) spraying a finishing coat: putting the door frame and the door leaf onto a spraying rack, spraying the metal finishing coat, then delivering into the oven again, heating to 50 to 200 DEG C and drying; and (F) packaging and warehousing: taking out the dried door frame and the dried door leaf, packaging after assembling into a finished product, and warehousing. The stainless steel door produced by the production process concerned in the invention can have the effects of attractive appearance, water prevention and moisture prevention simultaneously.

The invention discloses a tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method. The tartary buckwheat leach liquor processing technology includes the procedures of tartary buckwheat obtaining, impurity removal, fine selection, cleaning, soaking, steaming, drying, frying, cooling, soaking and leach liquor combining. The tartary buckwheat flavor pecan processing technology includes the procedures of pecan obtaining, grading, cleaning, samming, opening, de-enzyming, taste adding (material liquid), taste oozing, drying, baking, cooling and packaging. Pecans obtained through the technology are bright in color, kernels are crisp, and a special flavor of tartary buckwheat is obtained. The pecans are pure and natural in fragrance, and physical properties in the tartary buckwheat are integrated in the pecans. The pecans have the functions of helping digestion and reducing blood fat, and leisure nut food which is natural, fragrant and beneficial to health and shows a whole new concept is provided for customers.

The present invention discloses a Qimei black tea processing technology, which comprises raw material selection, withering, rolling, fermentation, shaping, drying, blending matching and other steps. The prepared Qimei black tea has characteristics of slim shape, dark and moisturizing color, and jinhao expose, provides characteristics of red and bright tea soup, enticing aroma emitting, and high and lasting aroma after infusion, and further has characteristics of typical keemun aroma and sweet aroma, fresh and mellow taste, sweet and mellow aftertaste, and red and bright tea residue. In addition, with the processing technology, the defects of bitter taste, thick-black color, boring, no fresh feeling, and low and dull aroma of the previous keemun black tea are overcome, the pursuit of people on the high quality keemun black tea is completely met, and the market prospects are broad.

The invention provides a high-rise building which is characterized by comprising a building body and a plurality of housing units positioned in the building body; a spiral outdoor channel is arranged outside the building body from the lower part to the upper part; and all the housing units are communicated with the outdoor channel. The high-rise building has the advantages that as each household has an independent outdoor courtyard, the high-rise building has the environmental quality similar to that of single villas, the pursuit to high grade residence by people is satisfied, and simultaneously land utilized is also saved; as the outdoor channel is designed on the periphery of the outdoor courtyards, and the outdoor channel can be led to the outdoor courtyard of each household, places for people to perform exchange activity are provided, and further the problem that interpersonal relationship among householders of the high-rise building is desalinated is also overcome; and meanwhile, the outdoor channel which serves as an outdoor exit passageway provides one more unsealed and safer means of escape for the crowd with weak physical power.

The invention discloses a backlight module group and a liquid crystal display thereof. The backlight module group comprises a plurality of layers of light guide plates, a plurality of rows of LED light bars, and a controller. Every layer of the light guide plate is divided into a plurality of first backlight areas, which are provided with screen dots, and the screen dots of any two adjacent layers of the light guide plates are in a staggered arrangement. A plurality of rows of LED light bars are disposed on the side surfaces of the light guide plates, and every row of the LED light bars is disposed on the side surface of the corresponding light guide plate. Every row of the LED light bars is divided into a plurality of second backlight areas, which are opposite to the first backlight areas. The controller is used to control the light emitting of the LED light bars. The HDR effect of the lateral entrance type backlight module group is effectively improved, and a problem of conventional lateral entrance type backlight module groups of inability of realizing multi-subarea local dimming is solved; effective light isolation is realized, and the lights of the adjacent first backlight areas are prevented from mutual disturbance, and a light emitting effect is further improved.

The invention provides a cuisine system operating method. The cuisine system operating method comprises the steps that step one. a user uses an intelligent terminal for inputting a recipe into intelligent cuisine equipment and determining the cuisine through a network, or the intelligent cuisine equipment obtains the recipe from a recipe library of a cloud server through the network, and the user uses the intelligent terminal for determining the recipe toward the intelligent cuisine equipment through the network; or the user determines the recipe through the intelligent cuisine equipment, wherein the network comprises a wired network and a wireless network, the intelligent cuisine equipment comprises an intelligent electric frying pan and an intelligent electric pressure cooker, and the intelligent terminal comprises a smartphone and a tablet personal computer; step two. the user puts foodstuff and ingredients into the intelligent cuisine equipment; and step three. the intelligent cuisine equipment controls the size of fire or heating power according to the requirement of the recipe on fire schedule and controls cuisine scheme according to the cuisine time of the recipe after the intelligent cuisine equipment is ignited or started. The cuisine equipment has the characteristics of flexible control and low cuisine labor intensity.

The invention relates to a pet food, and in particular relates to a novel branded pet food. The novel branded pet food is prepared by the steps of clearing up fresh meat raw material, and chopping the meat raw material which is cleared up into meat paste; evenly mixing all ingredients with the meat paste in sequence, and taking the mixture as an initial material; molding the initial material by hand or a molding machine; steaming the molded material in a state of boiling water; cooling and then hanging pulp in the prepared feed liquid; drying the product until the water content is 22+/-2%; branding on the upper surface or the lower surface of the product; cutting the product into a certain shape to obtain the novel branded pet food. The novel branded pet food provided by the invention is reasonable in technology and formulation, and is excellent in color, taste and texture on the basis of guaranteeing the nutrition of the product to be balanced; the finished product has the color and the empyreumatique of barbecue, is neither too hard, nor too soft in texture and does not adhere teeth; the novel branded pet food is warped with pulp and has brand, so that the product appearance is novel and unique and has strong visual impact, and defects of the existing pet food in the respect can be made up.

The invention relates to a preparation method of a tile with a matrix colored glazed decorative surface in decorative and building material field. In high-grade building decoration, people like more tiles with natural stone decorative surfaces such as granite; however, the natural stones are not only expensive in selling price but also has certain radioactive threats; low price stones without the defect of being radioactive usually are unqualified for high grade decoration for lacking of decorative effect. The invention provides a method for preparing the tile with the matrix colored glazed decorative surface by using natural stones without radioactive influence and at low price as base material in combination with low temperature glaze, which can greatly reduce the production cost of the tiles with natural stone decorative surfaces and can be made into more products with more colorful and outstanding decorative effects than current natural stones, particularly can release people from worrying about the radioactive threat of certain natural stones, thus fully meeting the demand of people for the natural stones in indoor decoration engineering and leading people to obtain the enjoyment of good in quality but low in price.

The invention discloses a preparation method of a traditional Chinese medicinal material additive for antibiotic-free breeding industry and relates to the field of feed additives. In order to improve the defects of the prior art, an antibiotic-free pure traditional Chinese medicinal material additive which is capable of dispelling parasite and strengthening kidney, strengthening spleed and stimulating appetite, enhancing appetite, clearing heat for detoxification, resisting disease and diminishing inflammation, tranquilizing and enlightening, tonifying blood and qi, helping digestion to relieve indigestion, enhancing immunity, increasing content of protein and amino acid, lowering content of cholesterol and fat and preventing and treating disease and suitable for the whole growing process of livestock, poultry and fish in the breeding industry is provided and composed of 68 traditional Chinese medicinal materials. Traditional Chinese medicine is applied in feed and used in the whole growing process of poultry and livestock, immunity of poultry and livestock is improved greatly, disease occurrence probability is reduced, and effect of preventive treatment of disease on poultry and livestock can be realized, so that quality and safety of poultry-livestock products are guaranteed from the source, human health is guaranteed, resources are saved, and environment is protected.

The invention discloses a method for weaving composite fiber heat-insulating fabric. The method includes the following steps: (1), raw material selection; (2), fiber pretreatment; (3), yarn spinning; (4), weaving; (5), aftertreatment. The method has the advantages that the method is novel in concept, simple, convenient, easy in operation and high in enforceability; non-heat-insulating raw material are adopted to weave an air layer structure, so that the composite fiber heat-insulating fabric has good heat-insulating performance, and cost of the fabric is lowered; four raw materials different in function are blended and woven to form the fabric, so that the fabric integrates various excellent performances of heat insulation, fashion, healthcare and skin friendliness; the fabric woven by the method has various comprehensive performances and is high in practicability, capable of meeting pursuit on clothing fabric of modern consumers and wide in market prospect on the basis that heat-insulating performance is guaranteed.

This invention provides a vertical face decoration structure outside of a wall including multiple concrete flat tiles and multiple tile battens, which are fixed on the outer vertical face of the wall along the top and the bottom and in a certain interval, and said multiple flat tiles are arranged on the battens vertically and horizontally, and top of any flat tile is fixed on the batten and bottom is overlapped above the flat tile under it. This invention also provides an available construction method.

The invention discloses a formula and a making process of milk bread, belonging to the technical field of food processing. The formula comprises the following components in percentage by weight: 5-15 percent of flour, 15-25 percent of fresh milk, 5-15 percent of white granulated sugar, 5-15 percent of eggs, 20-30 percent of raisin, 15-25 percent of water and 5-10 percent of spice. The making process comprises the following specific steps of: (1) pouring the flour and the water into a barrel; (2) stirring the beaten egg and the white granulated sugar in a basin; (3) mixing the products obtained in step (1) and step (2) and stirring by using a stirrer; (4) pouring the raisin, the fresh milk and the spice to the stirrer in step (3) and stirring; (5) smearing butter on the inner surface of a die, putting the product in step (4) to the die and putting the die into an oven; and (6) packaging. According to the invention, the fresh milk and the raisin are added in the raw materials, so that taste of the bread is enriched and the bread is agreeably sweet. According to the invention, the milk bread is simple in making method and is easy to make.

The invention belongs to the technical field of thermoplastic polyurethane elastomers, and particularly relates to a photochromic thermoplastic polyurethane elastomer material for a waterproof and moisture-permeable film, and a preparation method thereof. The material is prepared from, by weight, 55-65 parts of polymer diol, 25-35 parts of diisocyanate, 7-12 parts of a chain extender, 0.01-0.03 part of a catalyst, 0.1-2 part of a photosensitive auxiliary agent, and 1-10 parts of a functional filler. The photochromic thermoplastic polyurethane elastomer material for the waterproof and moisture-permeable film has excellent mechanical properties, the waterproof and moisture-permeable rate of the prepared film is greater than 10000 g/m<2>/24h, the hydrostatic pressure resistance of the prepared film is greater than 10000 mmH2O, the film can be changed from colorless to colored under the irradiation of ultraviolet rays with certain wavelength, and then the film is changed from colored to colorless after being irradiated by visible light. The material can be used as a functional film material in the fields of clothing, shoe material bags and suitcases and the like, and has wide application prospects.

The invention discloses a processing method of black soybean lactone tofu. The processing method comprises the steps that 1, soybeans and black soybeans are carefully selected according to the proportion of 1:0.5 to 1:1.5; 2, the soybeans and the black soybeans are soaked with water of which the weight is 4 times to 5 times the total bean weight for 6 h to 14 h; 3, grinding is conducted two times according to the ratio 1:6 to 1:7 of the total dry bean weight to the water weight, and screening is conducted through a 100-mesh screen; 4, heating is continuously conducted for 10 min at the temperature of 90 DEG C to 100 DEG C; 5, curdling is conducted when the temperature is decreased to 60 DEG C, and heat preservation is conducted for 1 h, wherein glucolactone is firstly dissolved into water, then the mixture of which the adding amount accounts for 0.25% to 0.35% of the amount of cooled soybean milk is added into the cooled soybean milk as soon as possible, and then the materials are stirred to be uniform; 6, after glucolactone is added, the mixture can be contained in a box, and then the box-packed lactone tofu is made. According to the processing method, the tofu is made by taking the soybeans and the black soybeans as raw materials, the nutritional value of the black soybeans is fully utilized, and pursuing of people for both food nutrition and food flavor is met.

The invention discloses a natural black bean extract and a preparation method thereof. The black bean extract is prepared from the following raw materials in parts by weight: black beans 100 parts, revertose 2 parts and purified water 1,300 parts, and the revertose is prepared from D-glucose and D-xylose according to the weight ratio of 2:1. The preparation method comprises staged heating extracting, biological enzymolysis extraction and preparation of the natural black bean extract. Food added with the natural black bean extract tastes natural and is pure in aroma, unmated feeling caused by smell of chemical additives does not exist, the natural black bean extract contains more beneficial substances and meets various demands of human bodies, the addition effect is higher than that of the traditional chemically synthesized beans essence additives, the nutrition of the food is improved, and the natural black bean extract is safe and does not have side effects to human bodies, meets demands of people to pure natural food, and is pure natural substitute goods of existing chemically synthesized beans essences.

The invention relates to a high-sweetness and low-calorie liquid sweetening agent and a preparation method thereof. The liquid sweetening agent comprises a compound sweetening agent and a syrup base material, wherein the compound sweetening agent is an artificial sweetening agent and/or a natural sweetening agent, and the syrup base material is high fructose corn syrup. The formula composition is selected and proportioned, so that the obtained liquid sweetening agent not only has the taste similar to cane sugar, but also has a low calorie, and even zero calorie. The needs of patients with diabetes and people which are in the hope of keeping healthy and keeping fit can be completely met, moreover, based on the taste requirements of different types of people, proportions of all the components of the sugar substitute can be properly adjusted so as to meet the requirements of different people for taste and calorie. Meanwhile, the sugar substitute also has relatively good stability and solubility, and can be suitable for various different food processing technologies, and optimal taste experience is achieved. Meanwhile, the production and use cost is reduced by 50% to 19 times, and the direct economic benefit is greatly improved. The liquid sweetening agent satisfies the pursuit of people on the sweetness, and simultaneously achieves the high tendency of reducing sugar.

The invention relates to a frying cake with the sweet and spicy flavor and a preparation method thereof. The frying cake comprises following raw material: 4500-5500 parts by weight of wheat flour, 550-650 parts by weight of palm oil, 1100-1300 parts by weight of water, 30-70 parts by weight of edible salt, 280-340 parts by weight of maltose, 20-30 parts by weight of monosodium glutamate, 3-5 parts by weight of anise, 10-20 parts by weight of cassia, 2-6 parts by weight of myrcia, 1-2 parts by weight of netmeg, 20-40 parts by weight of beef powder and 40-50 parts by weight of oral glucose. The frying cake with the sweet and spicy flavor and the preparation method thereof have following beneficial effects: the frying cake can provide people with nutrition and simulate appetite of people due to the sweet and spicy flavor; inflammation is avoided; due to the lovely and compact shape of the spiral appearance, the requirement for a diversified drying cake can be satisfied; and the frying cake is convenient to eat and easy to store so that people can have meals in short time because of busy lives so that the frying cake brings convenience for livelihood.