42results about How to "Solve the problem of slow sales" patented technology

The invention relates to the technical field of food processing, in particular to a manufacturing method for smoked duck. The manufacturing method comprises the following steps: preparing materials; pickling duck in uniformly mixed auxiliary materials for 12-14 hours; draining off the duck after pickling; baking the duck until the moisture content of the duck is 35%-40%; drying the obtained duck with wood charcoal first; covering sugar cane on the wood charcoal directly to burn the sugar cane slowly; burning the sugar cane by the wood charcoal; dripping sweet juice; spraying the sweet juice on the wood charcoal; smoking the duck by the emitted heavy smoke; immersing sweet taste in the duck until the scarfskin of the duck is golden; cooling the obtained duck; conducting vacuum packing. The manufacturing method has the benefits that baking by sugar cane is combined with conventional duck baking method; the smoked duck is provided with unique sugar cane smoked taste.

The invention discloses a device for producing ammonium sulfate by using waste sulphur generated during gas desulfuration. The device comprises a continuous sulphur melting purifier and a sulphide concentrate clarifying tank which are connected, wherein the sulphide concentrate clarifying tank is connected with a primary oxygenizer through a refined sulphur pump, the primary oxygenizer is connected with a secondary oxygenizer, the secondary oxygenizer is connected with a cold-hot exchanger, the cold-hot exchanger is connected with the top of a first absorption column, the first absorption column is connected with an absorption heat exchanger and also connected with a water tank, the water tank supplies water to the absorption heat exchanger and the first absorption column through a water circulating pump, the primary oxygenizer, the secondary oxygenizer and the heat exchanger are connected with an air outlet of a drying tower, the drying tower is connected with a draught fan, the heat exchanger is connected with a mother solution absorption column, the mother solution absorption column is connected with a mother solution saturator, the top of the mother solution absorption column is connected to the bottom of a tail gas tower, the bottom of the mother solution absorption column is connected with an ammonium sulfate system, and tail gas is discharged by a tail gas chimney. The device provided by the invention can solve the pollution caused by unmarketable waste sulphur and stock piling of waste sulphur, and can change wastes into products, so that wastes can be changed into valuables.

The invention relates to the technical field of electronic commerce, and discloses an electronic commerce system and an electronic commerce method. The electronic commerce system comprises an electronic commerce platform. A seller managing unit for managing sellers is arranged on an electronic commerce platform, and comprises a seller training unit, a seller adding unit, a seller checking unit, aproduct release unit, a product sales unit, a sale statistic and analysis unit and a cost accounting unit which are connected in sequence. The seller training unit is used for providing free operationtraining to the sellers. A seller conduct punishment rule unit is connected with the seller adding unit. The seller adding unit comprises a fingerprint recognition unit. The seller checking unit comprises a public security checking unit and a bank checking unit. The electronic commerce system and the electronic commerce method have the advantages that free training is provided, sales channels foragricultural products are added, dull sale of the agricultural products is avoided, the win-win objective is achieved, and accordingly, the electronic commerce system and the electronic commerce method have broad market prospect.

The invention discloses a method for brewing honey with fruits. The method includes the following steps that the fresh fruits are juiced, water is added into taken fruit juice, and the mixture is usedas a honey source, wherein the amount of the water is 1.2-2 times that of the fruit juice; the honey source is placed nearby a bee honeycomb to be eaten by bees freely, and then the honey is obtainedthrough brewing, wherein the fresh fruits comprise watermelons, strawberries, grapes, kiwi fruits and others. With the method, the honey with the fragrance of the fruits can be obtained, the additional value of the fruits is increased, and the method is simple.

The invention relates to a brewing process of beer with watermelon juice. The brewing process comprises the following steps: 1) weighing soybean cake powder and peanut cake powder which are free of mildew and crushed, uniformly mixing the soybean cake powder and peanut cake powder with crushed barley malts to form a mixture I, then, preparing malt juice by saccharifying, filtering, boiling, circulating and precipitating, and cooling, and pumping the malt juice into a sterile fermentation tank; 2) quickly pumping watermelon juice into the fermentation tank, mixing with the malt juice, then, adding honey which accounts for 1.0-1.5wt% of the watermelon juice; 3) inoculating activated beer dry yeast to ferment, and introducing oxygen gas to enable the oxygen content to reach 11-13mg / L, and measuring sugar degree once every 24 hours; 4) after the fermentation is ended, filtering by use of a diatomite filter to obtain the beer with watermelon juice. According to the brewing process of the beer with the watermelon juice disclosed by the invention, the watermelon juice is taken as the main material, the barely malts, the soybean cake powder, the peanut cake powder, the honey, and the like are taken as auxiliary materials, so that the flavor substances in the watermelon are kept as much as possible in a low-temperature fermentation process, and therefore, the variety of the summer draught beer is enriched.

The invention discloses a pork offal dish and a processing method thereof. The pork offal dish is characterized by being prepared from a mixture of pork hearts, pork livers, pork genitals, large intestines, pork tripe, marrowbone, pork lungs, ginger, cooking wine, white spirits, table salt, monosodium glutamate, chicken essence, chicken bruillon, cooking wine, ground pepper, white sugar, seed powder of Chinese prickly ash, ginger powder, garlic powder, spices and the like, and is specifically prepared from the following raw materials in parts by weight: 100 parts of pork hearts, 100 parts of pork livers, 100 parts of pork genitals, 100 parts of large intestines, 100 parts of pork tripe, 100 parts of marrowbone, 100 parts of pork lungs, 3-5 parts of ginger, 2-4 parts of cooking wine, 1-2 parts of white spirits, 0.5-1 part of table salt, 0.1-0.5 part of monosodium glutamate, 0.1-0.5 part of chicken essence, 0.1-0.3 part of chicken bruillon, 0.1-0.3 part of cooking wine, 0.1-0.3 part of ground pepper, 0.05-0.1 part of white sugar, 0.1-0.3 part of seed powder of Chinese prickly ash, 0.01-0.03 part of ginger powder, 0.01-0.03 part of garlic powder and 0.01-0.05 part of spices. The porkoffal dish has the advantages of being rich in taste, tender in meat, fresh in soup, fat but not greasy, smooth, tender, capable of achieving the effects of promoting the appetite and satisfy a craving for good food, lasting in flavor in one's mouth and lips, lingering in aftertaste, convenient to eat and convenient to carry, the pork offal dish is a novel pig product and can further help stock farmers to solve the poor market problem of the pig product, the income of the stock farmers can be increased, and the accessory production values can be increased.

The invention discloses a preparation method for maca bean curd and the maca bean curd. The preparation method for the maca bean curd comprises the steps of (1) adding a maca bean curd additive with the weight being 0.5-0.8% of that of soybean milk into the soybean milk at 80-85 DEG C; (2) stirring uniformly and standing for 5-10 minutes; and (3) putting a mixture into a mould and applying a pressure to remove water so as to obtain the maca bean curd, wherein the maca bean curd additive is prepared by the following steps: (11) preparing a maca culture solution and performing sterilization; (12) preparing a strain; (13) performing inoculation; (14) performing fermentation; and (15) performing filtration. Therefore, the preparation method has the advantages that the nutritional value of maca can be exerted and the maca bean curd builds the body after being eaten and is better in mouth feel, fresher, more tender and more delicious.

An antenna element (1) is disposed in a non-ground region (Zp) of a substrate (10) having a ground region. The antenna element (1) has a feeding radiation electrode (2) performing an antenna operation and a non-feeding radiation electrode (3), which are formed in a loop shape passing across the upper surface (4) and side surfaces (6a, 6b) of a dielectric base (8) having a substantially rectangular solid shape. The end sides of the loop of the electrodes (2, 3) are formed as respective open ends (5, 7). The antenna element (1) is mounted on the substrate (10) selectively in either an upward mounting mode, in which the open ends (5, 7) are disposed so as to be positioned on the upper surface (4) of the dielectric base (8), or a lateral mounting mode, in which the open ends (5, 7) are disposed so as to be positioned on a side surface by tilting the dielectric base (8) from the upward mounting mode as indicated by an arrow (R). With this mounting mode selection, a region where a voltage at the resonant frequency of the antenna operation becomes maximum is positioned upwardly away from the non-ground region in the upward mounting mode and laterally away from the non-ground region in the lateral mounting mode.

This application discloses a sorting device and method for identifying the size of litchi fruit pits based on infrared spectrum. The material mechanism is provided with a detection device on the conveying mechanism; a sorting mechanism is installed at the front end of the frame, and a sorting channel is arranged in the sorting mechanism, which is used to import the sorted lychees into different collection mechanisms; The picked lychees fall from the automatic feeding mechanism to the conveying mechanism, and the individual lychees are sequentially conveyed to the sorting mechanism through the conveying mechanism. For the sorting mechanism, after the corresponding litchis arrive at the sorting mechanism, the sorting mechanism will guide the litchis into the corresponding collection mechanism according to the detection results. The invention has the advantages of simple structure, convenient operation, low cost and no damage to the pulp, and is very suitable for use in production lines.

The invention relates to a method for preparing taurine from mussels, in particular to a method for extracting taurine from freeze-dried mussel powder. The method comprises the following steps: freeze-drying fresh mussels, grinding the freeze-dried mussels to prepare freeze-dried mussel powder, extracting the freeze-dried mussel powder with water, conducting precipitating to remove protein, carrying out purifying through a cation exchange column, concentrating eluate, adding absolute ethyl alcohol to separate out a crude taurine product, and adding absolute ethyl alcohol for recrystallization to obtain a pure taurine product. The freeze-dried mussel powder is prepared from fresh mussel meat by using a cell disruption technology and then is extracted, so the extraction rate of the natural taurine in the mussels can be increased. Moreover, technical support is provided for realizing comprehensive utilization of mussel resources and promoting healthy and sustainable development of the mussel industry.

The invention relates to a bearing cover packaging system and a control method of the bearing cover packaging system. The bearing cover packaging system comprises a work table, a packaging mistake proofing system, a warehouse-discharging and warehouse-entering system and a warehouse management system, wherein the left lower part of the work table is provided with an electric control box; a PLC (Programmable Logic Controller) and an industrial personal computer are arranged in the electric control box; the right lower part of the work table is provided with a data server; the right side of the middle part of the work table is provided with a button box; the left side of the middle part of the work table is provided with a light source; the back side of the light source is fixedly provided with an electro-optic switch; the left upper side of the work table is provided with a touch display connected with the industrial personal computer; the right upper side of the work table is provided with a barcode printer; the upper end of the work table is provided with a warning lamp and an industrial camera; the data server is connected with a PDA (Personal Digital Assistant); and the data server is connected with the industrial personal computer. Various bearing covers in different models can be detected, packaged and managed. The bearing cover packaging system and the control method of the bearing cover packaging system have the advantages that the operation is simple; the reliability is high; and the effective management and control on the material warehouse-discharging and warehouse-entering operation and the material warehouse by enterprises are guaranteed.

The invention provides wet laver for making seaweed and a preparation method thereof, which relate to the field of food processing. The method for making wet laver comprises the process steps of cutting, softening, pulping, grouting, re-drying, cake removal, bagging, and storage to produce wet laver with a moisture content of 20-25% for making seaweed. The present invention selects laver protoalgae that meet the requirements of stretchability, freshness, and toughness, cuts them into specific sizes and softens them with water, so that the produced wet laver tissue is crisp and loose, contains a small amount of holes, and the laver wrinkles and shrinks after baking. The finished product is thin and tastes crisp, fragrant, crisp, without residue, and melts in the mouth, which can improve the taste of the product; the temperature is controlled and dried in stages to ensure that the moisture content of wet laver products is controlled at 20-25%, and the moisture content of wet laver is relatively high. Prolong the baking time, improve the bactericidal effect, and will not burn, which can solve the abnormal quality problem that the total number of colonies exceeds the standard.

The invention discloses an automatic negative pressure fruit juice concentrating machine, which realizes negative pressure concentration and solves the problem that the quality and taste of hot concentrated fruit juice are influenced due to long time and high pot bottom temperature. The automatic negative pressure fruit juice concentrating machine comprises a juicing device and a negative pressureconcentration device. A juicer of the juicing device is provided with a fruit storage funnel container, and the lower part of the juicer is provided with a fruit juice container. The negative pressure concentration device comprises a concentration cabinet, a heat exchanger, a negative pressure pump and a chip control board, wherein the concentration cabinet is internally provided with a pluralityof electric heat-conducting plates which are adjacent longitudinally and form reverse tilt angles mutually; the bottom of the concentration cabinet is provided with a concentration container; and theconcentration container is internally provided with a concentration measurer and a liquid level sensor. One end of a guide pipe is provided with a filter net and then the guide pipe extends into thefruit juice container; the other end of the guide pipe communicates with a liquid adjusting valve through the heat exchanger to supply fruit juice in the concentration cabinet; the negative pressure pump is arranged on the concentration cabinet; and an air suction pipe of the negative pressure pump communicates with the interior of the concentration cabinet, and an air exhaust pipe communicates with the interior of the heat exchanger.

The invention relates to the technical field of intelligent air separation equipment, in particular to an air separation energy-saving control device and method. The device includes AI control subsystem, molecular sieve system, water tank connected with molecular sieve system and heat exchanger, heat exchanger connected with molecular sieve system and water tank, cooling rectification tower, gas storage connected with cooling rectification tower device and a liquid nitrogen storage device, the liquid nitrogen storage device is used to cool down the liquid nitrogen entering the liquid nitrogen storage device and control the flow of liquid nitrogen from the liquid nitrogen storage device into the cooling rectification tower; the molecular sieve system includes a plurality of molecular sieves Each molecular sieve group includes a plurality of molecular sieves and a baffle plate arranged under the molecular sieve, and the baffle plate includes air-barrier cotton and a support frame arranged under the air-barrier cotton; the present invention can control the working molecular sieve according to market conditions Quantity, make full use of the temperature of liquid nitrogen, and do not need to continuously input liquid nitrogen from the outside to cool liquid nitrogen from -198°C to -200°C, with less energy consumption and low cost.

The invention relates to a process for brewing half-juice watermelon beer. The process comprises the following steps: a) inoculating and fermenting, namely, inoculating and culturing bottom fermentation beer yeast at the logarithmic phase into wort, and meanwhile introducing oxygen till the oxygen concentration is 8-10mg / L; b) adding watermelon juice, namely, when the high kransen of fermentation begins after 2-3 days, adding fresh watermelon juice which accounts for 40% of the total volume of a fermented material, and continuously fermenting; and c) performing later fermentation, namely, performing later fermentation when the content of diacetyl is reduced to be less than 0.1mg / L, and filtering the obtained material by using a kieselguhr filtering method after the later fermentation is completed, thereby obtaining the half-juice watermelon beer, wherein the later fermentation comprises two stages, namely, warm storage and cold storage. According to the process, barley malt and fresh watermelon juice are taken as main raw materials, the flavor substances in watermelon are maintained as much as possible in the low-temperature fermentation process, and the variety of draught beer in summer is enriched.