48results about How to "Solve perishable" patented technology

The invention discloses a multi-layer soilless vegetable hydroculture rack. The multi-layer soilless vegetable hydroculture rack comprises multiple layers of vegetable culture mediums spaced in an up-down manner, a liquid storage pool, a liquid distributor and a water pump. Culture liquid in the liquid storage pool is conveyed into the liquid distributor at the top by the water pump through a conveying pipe, flows into opposite vegetable hydroculture containers through overflow pipes, flows into lower vegetable hydroculture containers through overflow holes of upper vegetable hydroculture containers, and returns to the liquid storage pool through overflow holes of lowest vegetable hydroculture containers. Due to the adoption of a stereo mode of the multiple layers of culture mediums for soilless vegetable hydroculture, fertilizer can be fully utilized and the land resources are greatly saved; and particularly, the culture liquid adopts an open hierarchical flowing mode, so that the problem of high possibility of corrosion for the fixed culture liquid is solved, pathogenic bacteria can be more effectively prevented being bred, the culture liquid in the vegetable hydroculture containers can be quantitatively controlled, the vegetable growth is better facilitated, and the yield is increased by multiple times in comparison with the conventional planting method.

The invention relates to a citrus flavoring combination and a preparation method thereof. The combination is prepared from, by weight, 2.0-7.0 parts of citrus oil, 2.0-7.0 parts of citrus flavor bases, 1.0-7.0 parts of fruit flavor fixatives, 0.2-1.5 parts of polyglycerin ricinoleate, 0.5-5.0 parts of green tea extracting solutions, 1.0-5.0 parts of beta-cyclodextrin, 5.0-12.0 parts of starch sodium octenylsuccinate, 20.0-35.0 parts of maltodextrin and 35.0-55.0 parts of water. The fruit flavor fixatives and the green tea extracting solutions are fused in the citrus flavoring combination through a solution dynamic extracting technology and an emulsification embedding technology, and therefore high-temperature fragrance retention and oxidation stability of citrus flavoring are improved, the problem that existing citrus powder favoring is prone to going bad when transported and stored is solved, and the flavoring is natural in special flavor and lifelike.

The invention discloses an electronic cigarette and a control method and device thereof, and belongs to the technical field of simulation smoking. The electronic cigarette comprises a control assembly, a heating member and a liquid storage member used for storing tobacco liquid, wherein the lower end of the liquid storage member is provided with a liquid outlet, and a valve is arranged at the liquid outlet; the valve is electrically connected with the control assembly, and the heating member is located below the valve; when the valve is opened, tobacco liquid flowing out of the liquid outlet drops on the heating member or a liquid guiding member, and the whole or part of the heating member is in contact with the liquid guiding member. By means of the electronic cigarette, the problem of easily deterioration of the tobacco liquid in the liquid storage member is solved, and the purpose of reducing the possibility of tobacco liquid deterioration in the liquid storage member is achieved.

The invention discloses an amphiphilic chitosan and its preparation. The amphiphilic chitosan is stearic acid, N-acetyl-L-cysteine grafted chitosan, and has a molecular weight of 10 to 300 kDa. The amphiphilic chitosan of the invention is used as a nano microcapsule embedding wall material, a hydrophobic substance can be embedded to form a water-soluble nano microcapsule solid, or can be used as the embedding wall material of a hydrophilic substance to form water-insoluble nano-capsules. The invention also discloses amphiphilic chitosan-macadamia oil nano microcapsules and a preparation methodand an application thereof. The nano microcapsule is formed by embedding a core material by the wall material, the core material is macadamia oil, and the wall material is the amphiphilic chitosan provided by the invention. The nano-microcapsules provided by the invention have the advantages of high embedding rate, good dispersibility and uniformity, and the macadamia oil has reduced volatility through embedding of the amphiphilic chitosan, and the stability and bioavailability are significantly improved.

The invention belongs to the technical field of lard oil processes and in particular relates to a method for making low-temperature refined pickled lard oil. The method comprises the following steps:selecting raw materials, trimming and cleaning, cutting into pieces, pickling, carrying out vacuum refining, separating oil from residues, filtering, filling, preserving, and the like, thereby obtaining a product. By adopting the method, the problems that in the prior art, lard oil is liable to deterioration in the production process and a product cannot be quantitatively added can be solved; withthe combination of pickling and vacuum refining, the acid value and the peroxide value of a pickled lard oil product can be remarkably reduced, the preservation time of the lard oil can be effectively prolonged, and meanwhile, quantitative packaging and addition of the pickled lard oil product can be achieved.

The invention discloses a tempera drawing process which is characterized in that the drawing process includes the steps: producing yolk emulsion; preparing a drawing board; sketching a picture; making a draft; coloring and drying to finish drawing of tempera. According to the process, the drawing process is simplified, overall procedures are easily controlled, time cost is saved, waste of raw materials is decreased, the tempera drawing process solves the problem that traditional tempera yolk emulsion easily goes bad in the saving process, controllability of final tempera effects is effectively improved, and qualities of tempera finished products are ensured.

The invention discloses a preparation method of juice wine with glutinous sorghum and mulberries. The method is characterized by comprising the following steps: (1) soaking and steaming glutinous sorghum; (2) carrying out saccharification and fermentation on glutinous sorghum; (3) fermenting mulberries; (4) mixing and distilling; and (5) leaching, cellaring and ageing mulberries. Through the preparation method of the juice wine with glutinous sorghum and mulberries, the problem of safe quality in production of fruit wine are effectively solved; multiple components, flavors, colors and healthcare functions of glutinous sorghum and mulberries are highly integrated and mutually complemented; the quality problem that the fruit wine easily goes bad, is easily turbid and easily precipitates because of microbial activity is also solved; the sanitary safe quality of the beverage food is ensured.

The invention discloses a fish food sprinkling device by an unmanned boat for intelligent fishery, comprising an unmanned boat. The unmanned boat is provided with the fish food sprinkling device. Thefish food sprinkling device comprises a storage mechanism. A vertically arranged spiral conveyor belt is disposed in the storage mechanism. An upper end of the spiral conveyor belt is provided with adischarging mechanism. An upper part of the discharging mechanism is provided with a downwardly inclined sloped surface. The sloped surface is provided with a discharge opening. The top of the spiralconveyor belt passes through the discharge opening. A sprinkling mechanism is arranged below the discharging mechanism. The sprinkling mechanism comprises a support table. A sprinkling device is arranged on the support table. The sprinkling device is rotatably connected with the support table. A receiving device connected to the tail end of the sloped surface is disposed above the sprinkling device. The invention also discloses a method for feeding fry using the above device. The fry feeding device has a simple structure and reasonable design, unmanned fish food sprinkling is achieved, the efficiency of fish food sprinkling is improved, labor and time are saved, and the problem of low efficiency of traditional fish food sprinkling is solved.

The invention discloses an environment-friendly degradable food-grade antibacterial plastic packaging film and a preparation method thereof. A formula of the environment-friendly degradable food-grade antibacterial plastic packaging film comprises 200-300 parts of polypropylene, 50-120 parts of plant starch, 30-80 parts of sarcandra glabra fiber, 3-8 parts of polysilicone oil, 3-6 parts of ground calcium carbonate, 3-7 parts of glycerin, 2-5 parts of hydroxypropyl methyl cellulose, 1-3 parts of graphene, 5-12 parts of bamboo powder, 10-15 parts of antibacterial powder, 8-18 parts of a photosensitizer, 1-7 parts of neopentyl polyol polyester, 3-8 parts of a toughening agent, 2-4 parts of a food preservative, 1-6 parts of a degradation accelerant and 8-12 parts of vegetable oil. The environment-friendly degradable food-grade antibacterial plastic packaging film disclosed by the invention is degradable, and the bamboo powder, the antibacterial powder and the food preservative are added into the formula, so that the plastic packaging film has a certain antibacterial and preservative effect, and the problem is solved that the plastic packaging film cannot be degraded due to the poor antibacterial effect of the plastic packaging film to a certain extent, and the food packaged by the plastic packaging film is easy to deteriorate.

The invention belongs to the technical field of brandy wine, and in particular relates to apple brandy and a preparation method thereof. The apple brandy is prepared by fermentation of microwave puffing apple crisp chips. The preparation method comprises the following steps: pretreatment, slicing or crushing, drying, puffing, fermentation, distillation and storage. The method for preparation of the apple brandy by fermentation of microwave puffing apple fruits solves the problem of the perishableness of apple juice and fresh apples, the puffing treatment can also reduce the fusel oil content of the apple brandy, and the resulting product has good taste and high quality.

The invention relates to a method for modifying poplar fiber by silicon-phosphorus sol, which is characterized by comprising the following process steps of preparing the poplar fiber and the silicon-phosphorus sol and modifying the poplar fiber. The invention has the advantages that wood fiber is used as a research target, tetraethoxysilane is taken as an initiator, phosphoric acid is taken as an additive and a catalyst, and potassium acid phosphate is added to prepare the sol with a unique proportioning relation. The invention adopts a sol-gel technology for modifying the poplar fiber and proposes a unique an optimizing process. The modification of the poplar fiber proposed in the invention starts from changing the structure of a material in a cell / nano level, thus providing a new train of thought for fundamentally solving the problems of easy moisture absorption, easy decay, flammability and the like of the wood fiber and fiber boards thereof.

The invention relates to functional organic compound fertilizer with solid organic wastes as base materials as well as a preparation method and application of the functional organic compound fertilizer. The functional organic compound fertilizer is prepared by taking the solid organic wastes as the substrate, compounding and molding the solid organic wastes with a toxic heavy metal stable complexing agent, nitrogen fertilizer, phosphorus fertilizer, potash fertilizer or manure fertilizer. The functional organic compound fertilizer is used for cultivating or maintaining crops such as trees, vegetables, flowers, grasses, wheat, millets, rice, sweet potatoes or potatoes; the solid organic wastes are kitchen wastes, garden wastes, traditional Chinese medicinal l residues, straws, fruit shells,fruit kernels, straw, bagasse, corn cobs, sawdust, paper, diapers, animal bones or shells, urban sludge, soil or coal gangue and the like. The toxic heavy metal stable complexing agent is formed by combining a secondary physical bond with the base materials, is not easy to run off and is stably complexed with toxic heavy metals in the use process; the crops are not contaminated by toxic heavy metals after the functional organic compound fertilizer provided by the invention is applied.

The invention discloses a pepper preservation method. The pepper preservation method includes steps: (1) harvesting; (2) soaking in agents; (3) storage selection; (4) bagging; (5) refrigerating; (6) mould prevention. The pepper preservation method is simple, low in cost and long in preservation period, nutrients in peppers can be well kept, the problem of proneness to rotting and spoilage of the peppers is greatly solved, original flavor of the peppers is kept, the perfectness ratio of the peppers is increased, and storage and preservation time is prolonged.

The invention relates to a compound feed for piglets in the creep feeding stage. The compound feed is mainly prepared from carbohydrate which is mainly composed of millet powder; meanwhile, methyl hydroxybenzoate, propyl hydroxybenzoate, herba rabdosiae, sea intestinal powder and other raw materials are added for seasoning, flavor blending and piglet mouthfeel promoting. It is avoided that the appetite of piglets is reduced, the feed intake is reduced, and dyspepsia, diarrhea, resistance declining and even death occur.

The invention relates to the technical field of grain grinding, and discloses a fine grinding and extracting device for grain grinding. The fine grinding and extracting device comprises a grinding box. A cam comprises an arc metal sheet and a guide rod. A sliding groove is formed in the rear side of an extracting device. The outer side of the guide rod is connected with a circular ring. Electrodeplates are arranged in the middle of the outer side of the extracting device. An annular groove is formed in the rear side of a rotating disc. The inner side ends of sliding blocks are connected withmetal balls. Wires are arranged between the outer side ends of the metal balls and the electrode plates. The fine grinding and extracting device can rapidly move to the position of the extracting device through an air pump and an air extraction pipe, small-mass powder in grains generated after grinding is adsorbed through the electrode plate on the device, through extrusion of the cam, the extracting device moves outwards along the guide rod, the metal balls and the arc metal sheet end are disconnected, and pressure between the outer side of the extracting device and a rubber scraping block isincreased; and by means of the structure, the problems that the grinding efficiency of an existing grain grinding device is low, grain raw materials are prone to going bad, and continuous dischargingand grinding cannot be achieved are solved.

The invention belongs to the technical field of deep processing of edible funguses and discloses a ready-to-eat black fungus and a preparation method thereof. The ready-to-eat black fungus is prepared by salt-water steaming, gradient cooling, desalting, impurity removing, far infrared vacuum drying, salt-water vacuum bagging, boiling water sterilization, quick cooling and the like in a steam heating jacketed kettle. The ready-to-eat black fungus prepared according to the method is free of preservatives and keeps original taste of black fungus; by adoption of a special physical method for processing, crispiness of the black fungus is guaranteed, colloid in the black fungus is locked, the shelf life is prolonged, and the ready-to-eat black fungus is still crispy and elastic in taste and flavor after storage for 12 months.

A method of extracting salvia hispanica seed grease comprises the following steps: soaking salvia hispanica seeds into warm water for a period; then removing gel from the surface of salvia hispanica seeds by a spin-dry facility; carrying out cold pressing in a low temperature spiral oil press to obtain crude oil, precipitating and filtering the crude oil to obtain virgin oil; adding water into cold-pressing cakes according to a ratio of cold-pressing cakes to water of 1:5-1:8, soaking cold-pressing cakes for 2 hours, grinding cold-pressing cakes, filtering to remove residues, maintaining the temperature of the filtrate in a range of 45 to 55 DEG C, adding filtrate into food grade neutral proteins, shaking 5 to 10 hours, adding HCl to adjust the pH value to 5.5-6.0, adding food grade composite cellulase, shaking 5 to 10 hours, allowing the system to stand still for one hour, subjecting the upper layer emulsion to centrifugation, which lasts for 30 minutes, and mixing the virgin oil and the oil obtained through enzymatic hydrolysis and centrifugation to obtain the final finished oil. The provided method has the advantages that the equipment investment is low, the solvent is not polluted, the yield is increased, and the grease quality is improved.

The invention relates to the field of fish baits, and in particular relates to a puffed chub bait. The puffed chub bait comprises the following raw materials in parts by weight: 30 to 46 parts of soybean meal, 8 to 17 parts of fish meal, 5 to 11 parts of earthworm powder, 12 to 25 parts of spirulina powder, 4 to 13 yeast powder, 0.5 to 2.9 parts of sesame oil, 1 to 7 parts of tea slag, 0.1 to 0.6parts of modified graphite, and 3 to 18 parts of additives. The puffed chub bait is rich in nutrients and easy to absorb. The bait fed to water floats on water surface, and the feeding amount is easyto control. After the puffed bait has increased flavor and good palatability, and can play a food calling effect.

The invention discloses an organic sweet potato biscuit and a preparation method thereof. The organic sweet potato biscuit comprises the components as follows: sweet potatoes, sweet potato protein, sweet potato leaves, carrots, pumpkins, strawberries, shrimps, tunas, eggs, salt, lactose, low-gluten flour, olive oil and yeast powder. The preparation method includes the steps of preparation, washing, stewing and packaging. The sweet potato biscuit is excellent inn taste, well reserves the nutrient content of foods, and the nutrient content after processing is more conductive to digestive absorption, and hard to digest and cause discomfortableness, such as abdominal distension, heartburn, hiccup, acid regurgitation and exhausting. The organic sweet potato biscuit provided by the invention is not added with any additive and comprehensive in nutrition, promotes digestive absorption, and also can enhance immunity, promote intelligence development and strengthen bone and tendon. The organic sweet potato biscuit is good nutrient dietary supplement for children and as well as adults and the aged.

The invention discloses a filter tip capable of reducing sweetness and greasiness of electronic cigarette smoke. A filter tip substrate of the filter tip comprises one or more polyhydroxy high-molecular compounds which are in vapor adsorption saturation state through moisture balance. The filter tip has the effect of reducing the sweetness and the greasiness of the electronic cigarette smoke and can also reduce dryness of the electronic cigarette smoke, a preparation technology is simple, and the cost is low.

The invention provides a cold chain transport box for food transportation, which comprises a cold chain box for storing food, a suspension support mechanism for supporting and placing meat and a rapid cooling mechanism for cooling the meat; the suspension support mechanism is arranged on the cold chain box; and the rapid cooling mechanism is arranged on the cold chain box and the suspension supporting mechanism. The invention relates to the field of cold chain transportation. According to the cold chain transportation box for the food transportation provided by the invention, a special structure capable of elastically separating meat in real time, rapidly cooling and promoting rapid discharge of water is designed according to the problems that cold energy cannot be rapidly transferred and silt water is difficult to discharge during cold chain transportation of the meat, therefore, the problems that a common cold box is difficult to transfer cold energy to meat timely and quickly, mutual accumulation among the meat affects cold energy transmission and water leakage, and the meat is easier to deteriorate during transportation are effectively solved.

The invention discloses a preparation method of juice wine with glutinous sorghum and mulberries. The method is characterized by comprising the following steps: (1) soaking and steaming glutinous sorghum; (2) carrying out saccharification and fermentation on glutinous sorghum; (3) fermenting mulberries; (4) mixing and distilling; and (5) leaching, cellaring and ageing mulberries. Through the preparation method of the juice wine with glutinous sorghum and mulberries, the problem of safe quality in production of fruit wine are effectively solved; multiple components, flavors, colors and healthcare functions of glutinous sorghum and mulberries are highly integrated and mutually complemented; the quality problem that the fruit wine easily goes bad, is easily turbid and easily precipitates because of microbial activity is also solved; the sanitary safe quality of the beverage food is ensured.

The invention discloses a filter tip capable of reducing sweetness and greasiness of electronic cigarette smoke. A filter tip substrate of the filter tip comprises one or more polyhydroxy high-molecular compounds which are in vapor adsorption saturation state through moisture balance. The filter tip has the effect of reducing the sweetness and the greasiness of the electronic cigarette smoke and can also reduce dryness of the electronic cigarette smoke, a preparation technology is simple, and the cost is low.

The invention discloses waxberry blending wine and a preparation method thereof, and belongs to the technical field of wine processing. According to the waxberry blending wine, the alcohol content ofthe waxberry wine is 28-38% vol, and the waxberry blending wine is prepared from the following components in percentage by mass: 50% of homemade kaoliang spirit, 40% of a waxberry wine stock solutionand 10% of rock sugar water. The invention further provides the preparation method of the waxberry wine. The preparation method of the waxberry wine comprises the steps that homemade high-quality kaoliang spirit is used for soaking a waxberry, the mixture is filtered to prepare the waxberry wine stock solution, and the homemade high-quality kaoliang spirit and the waxberry wine stock solution areblended according to the ratio to prepare the novel waxberry blending wine. According to the waxberry blending wine, the unique fragrance of rice wine is additionally arranged, unique taste and rich flavor are achieved, and the waxberry blending wine has the functions of increasing appetite, nourishing the stomach and strengthening the spleen, promoting vital blood circulation and eliminating fatigue.

The invention belongs to the field of food, and particularly relates to a fish-flavored sesame seed cake with a long shelf life and a making method thereof. The fish-flavored sesame seed cake is characterized in that the sealed fish-sandwiched sesame seed cake is prepared from soup-free pan-fried smoked fish prepared by three main processes of steaming, frying and smoking and a sesame seed cake with flour as a main component through baking, surface preservative treatment, drying treatment and a comprehensive sterile packaging process. The prepared fish-flavored sesame seed cake is long in shelf life, suitable for network marketing, integrally complete, delicious and unique in taste.

The invention discloses an after-sun repair mask capsule, and relates to the field of masks. The after-sun repair mask capsule comprises the following components in percentage by weight: 10-15% of a cucumber extract, 10-15% of an aloe extract, 1-7% of lavender essential oil, 1-7% of rose essential oil, 10-17% of jojoba oil, 10-20% of hyaluronic acid, 15-20% of konjac gum and 15-20% of xanthan gum. According to the after-sun repair mask capsule provided by the invention, not only is the effective and safe after-sun repair realized, but also the condition that an after-sun repair mask is unlikely to go bad is ensured.

The invention discloses a processing method of gynura procumbens gelled food. The processing method comprises the following steps that (1) raw material crushing; (2) microwave extraction; (3) decoloring; (4) refined filtration; (5) ultrafiltration; (6) solation; (7) batching and color matching; (8) high-pressure homogenization; (9) electromagnetic shock excitation defoaming; (10) filling and bottling; (11) cold storage and shaping; (12) ultra-high pressure sterilization; and (13) inspection storage putting-in. According to gynura procumbens gelled gel prepared by the processing method, the effective components in gynura procumbens are extracted by using the microwave extraction method, the common bubble problem in gels food is solved by using the electromagnetic shock excitation defoamingmethod, three different gel layers with red, white and green colors are formed by adding different colored matter into a formula, thus food is more attractive, meanwhile ultra-high pressure sterilization is conducted after sealing, spoilage of the gels food can be effectively prevented, the shelf life is prolonged, the effective components in the gels food can further be protected, and the functions of clearing away heat and toxic materials and diminish inflammation and swelling dispelling of the food are improved.

The invention relates to an unqualified sodium hypochlorite recycling system and method. A secondary alkali liquor absorption tower is connected with a secondary alkali liquor circulating groove and a sodium hypochlorite finished product pump through branch pipelines, the outlet end of the secondary alkali liquor circulating groove and the outlet end of the sodium hypochlorite finished product pump are connected with a secondary alkali liquor circulating pump, the secondary alkali liquor circulating pump is sequentially connected with a condenser and the secondary alkali liquor absorption tower, the outlet end of the secondary alkali liquor circulating groove is further connected with the inlet end of a sodium hypochlorite finished product tank, the outlet end of the sodium hypochlorite finished product tank is connected with a delivery pipe, and a backflow pipeline is arranged between the sodium hypochlorite finished product tank and the secondary alkali liquor circulating groove. By means of a sodium hypochlorite producing device of the secondary alkali liquor absorption tower, the finished product tank is arranged on the outlet of the sodium hypochlorite finished product pump and extends to a secondary alkali liquor circulating groove pipeline, dense alkali is added into unqualified sodium hypochlorite again, and a proper amount of chlorine is introduced so that the indexes of sodium hypochlorite can be within the technological requirement range.