79results about How to "Stay brittle" patented technology

The invention discloses a fermented pepper sauce and preparation method thereof, comprising cleaning and cutting the greenly red pepper; blanching; pulping; adding ginger, garlic, tomato, carrot, carbon source, salt as additive materials; sterilizing; and then inoculating the mold or yeast or compound bacteria of mold and yeast to perform alcohol fermentation; and then sterilizing; inoculating the acetic acid bacteria to perform acetic acid fermentation; finally adding sweeting agent and thickener to be canned. After blanching, the pulping is not necessary and the calcium salt is added to produce the products during process of preparing. The fermented pepper sauce has gentle pungent taste, delicious taste, fermentation flavor. The preparation method thereof can quickly produce the fermented pepper sauce with good and stable quality, fine flavor, safety without antiseptic, suitable for industrialized mass production with excellent market application foreground.

The invention relates to the technical field of spice embedding, in particular to a capsule for a cigarette and a preparing method of the capsule. The capsule comprises a solid case and a liquid core material, wherein the solid case is formed by two layer of thin films; the liquid core material is cladded in the solid case; the core material accounts for 80 to 95 percent of the total mass of the capsule; and the solid case accounts for 5 to 20 percent of the total mass of the capsule. The preparing method of the capsule for the cigarette has the advantages that complicated equipment is not needed; the method is suitable for continuous industrial production; the solid case of the prepared capsule is solid but is not tough, and can be easily broken through being pinched; inner core materials cladded in the solid case can be released after the solid case is broken through being squeezed by external force; the solid case which is not broken through being squeezed can provide good protection for the core material; active ingredients are prevented from volatilizing and going bad; and the retention period is prolonged.

The invention belongs to the technical field of food and discloses a chocolate coating and a preparation method thereof. The chocolate coating is prepared from the following raw materials: 25%-34% ofa sweetening agent, 18%-50% of a cocoa product, 0.3-0.7% of an emulsifier, 0.2%-0.8% of edible essence and 30%-50% of edible blend oil, wherein the edible blend oil is prepared from palm oil and at least one vegetable oil of which the freezing point is not higher than -10 DEG C. By selecting the edible blend oil with specific components to produce the chocolate coating, on the one hand, chocolateliquor can be promoted to be quickly frozen and formed at lower temperature, and a complete shape is kept, thereby being favorable for shortening the production period of a frozen drink; and on the other hand, the brittleness of the chocolate coating at eating temperature is also improved, and the taste of the frozen drink is enhanced.

The invention relates to the field of cold drink processing, in particular to chocolate for coating egg roll and a preparation method thereof. The chocolate for coating the egg roll is characterized in that based on 100 parts of raw materials by weight, the chocolate comprises 15-25 parts of salad oil, 5-10 parts of cocoa butter, 10-20 parts of cocoa mass and 0.1-0.2 part of lecithin. According to the invention, by reasonably proportioning the fat types of the chocolate and various of oil, the chocolate with low melting point is prepared, and the chocolate has good fluidity and proper viscosity during pouring, and easily forms a thick film on the inner wall of the egg roll.

The invention discloses processing technology for preserving cordate houttuynia, and preservation solution. The processing technology comprises the following steps of: selecting and cleaning the cordate houttuynia, conserving the color of the cordate houttuynia, keeping crisp of the cordate houttuynia, performing corrosion protection on the cordate houttuynia, packing the cordate houttuynia in vacuum, sterilizing the cordate houttuynia, storing the cordate houttuynia and other procedures, wherein soaking the rhizome of the cleaned cordate houttuynia in mixed solution of 0.7 percent of sodium pyrosulfite, 0.1 percent of citric acid and 0.1 percent of vitamin C, 0.5 percent of calcium chloride and 2.5 percent of potassium sorbate, filling the soaked rhizome of the cleaned cordate houttuynia in a vacuum pack filled with preservation solution, and sterilizing. Based on multiple kinds of preserving treatment, the processing technology maintains the intrinsic quality of the cordate houttuynia, can prolong the supply period of the cordate houttuynia, lessens corrosion and brown stains of the cordate houttuynia, maintains the unique flavour of the cordate houttuynia through the processes of preventing brown stains, preventing corrosion and preserving freshness, keeping crisp, packing in vacuum and the like, solves the problems of brown stains and corrosion in the storage period of the cordate houttuynia when used for storing and preserving the cordate houttuynia, and keeps the crisp during the storage period of the cordate houttuynia.

The invention discloses a mixed vegetable which comprises the following components in parts by weight: 15-19 parts of baby corn, 9-13.5 parts of carrot, 11-15 parts of water chestnut, 10-14 parts of sliced bamboo shoot and 40-50 parts of decoction. The mixed vegetable has the advantages of overall nutrition, diversified mouthfeel, convenient eating, no limitation by seasons, no need of the cooking procedures of frying, steaming and boiling at high temperature, long quality guarantee period and instant eating all the year round. The invention also discloses a preparation method of the mixed vegetable. The method furthest guarantees the nutrition constituents of the mixed vegetable, particularly the carotene in the mixed vegetable, thus the crispness and the nutritional value of the mixed vegetable are effectively guaranteed, and the prepared mixed vegetable has the advantages of crispness, tenderness and high nutritional value. The pasteurization technology adopted in the preparation process effectively overcomes the defects of poor crispness, easy rot and short quality guarantee period which are easy to generate by the traditional sterilization mode.

The present invention discloses a preparation method of endothelia-removed amber walnut kernels. The preparation method comprises the following steps: walnut kernel endothelia removing is conducted: walnut kernels are frozen at -18 DEG C for 24 h; and the peeled endothelia are taken out; color protecting and dehydrating are conducted: the endothelia-removed walnut kernels are immediately placed ina 0.3% edible citric acid solution or a 0.5% Vc solution or a mixed color protection solution containing 0.5% Vc and 0.3% edible citric acid for color protection treatment; and then water splashing is conducted; soaking is conducted: after the water splashing, the walnut kernels are put into a mixed soaking solution to be soaked; the mixed soaking solution is prepared by adding 30% honey into a 50% isomalto-oligosaccharide solution; and low-temperature vacuum oil-frying and de-oiling are conducted. The produced amber walnut kernels by using the method are crystal clear and lightly yellow, have olive oil and walnut fragrance, and are crisp in mouthfeel and low in oil content; heavy metals of arsenic and lead are not detected; acid value and peroxide value of the endothelia-removed amber walnut kernels are lower than those of products produced by traditional sugar coating technologies; acrylamide, trans fatty acids, benzopyrene and other human body harmful substances, escherichia coli and pathogenic bacteria are not detected; and the endothelia-removed amber walnut kernels have a long shelf life.

The invention provides a mango air conditioned storage and preservation process. The process comprises the following steps: (1) according to fruit colors, fruit bearing time and the soluble pectin content, determining a picking period and a harvesting method of mango; (2) adopting a differential pressure pre-cooling method to directly carry out differential pressure pre-cooling treatment on the harvested mango in a production place pre-cooling storehouse; (3) carrying out air conditioned storage on the mango obtained after pre-cooling treatment, wherein according to the air conditioned storage condition, the oxygen content in a storage building envelope of an air conditioning store ranges from 3 percent to 8 percent, the carbon dioxide content ranges from 2 percent to 8 percent, the ethylene content is lower than 10PPM, the relative humidity ranges from 85 percent to 95 percent, and the in-storehouse environment storage environment ranges from 12 DEG C to 16 DEG C; (4) according to the air conditioned manner, continuously or intermittently carrying out deoxygenation and generating nitrogen through a nitrogen generating machine, and removing carbon dioxide and ethylene in a set manner. According to the storage freshness storage process, the storage period of the mango can be effectively prolonged to 45 days, the quality index of fruits is stable and good, good flavor and taste are kept, the perfectness ratio exceeds more than 85 percent, and the process is a safe and effective mango storage freshness method.

The invention discloses a crushing and recovery processing method of waste wood-plastic composite. The crushing and recovery processing method comprises the following steps: S1, collecting waste wood-plastic material and carrying out primary cleaning on the collected waste wood-plastic material to prevent sundries from being left on the waste wood-plastic material; and S2, adopting a clamping feeding transmission machinery to transmit the cleaned waste wood-plastic material. The clamping feeding transmission machinery can stably transmit the waste wood-plastic material, so that a transverse sawing machinery and a longitudinal sawing machinery can conveniently cut the waste wood-plastic material. With adoption of the crushing and recovery processing method, the waste wood-plastic material can be cut to facilitate transportation and crushing; liquid nitrogen is adopted for cooling to effectively improve the processing efficiency and quality, so that the brittleness of the waste wood-plastic material can be greatly improved to further reduce power required by crushing, energy consumption and noise effectively.

The invention relates to a PE (polyethylene) sheath material and a preparation method thereof. The PE sheath material comprises, by mass, 50-65 parts of high-density polyethylene, 32-44 parts of linear low-density polyethylene, 25-38 parts of a filling material, 14-20 parts of a compatibilizer, 4-8 parts of an anti-aging agent and 2-4 parts of a processing aid; the filling material is made by mixing at least two of alkali-free glass fiber, polymethyl methacrylate, nano alumina and polyacrylonitrile; the compatibilizer is made with one, or a mixture of any, of maleic anhydride grafted EPDM (ethylene propylene diene monomer), titanate coupling agent 201 and glycidyl methacrylate; the anti-aging agent is made with photostabilizer uv-531, anti-aging agent 1024 and antioxidant 1010; the high-density polyethylene, the linear low-density polyethylene and the filling material are modified and blended so that plastic deformation impact energy is absorbed; the sheath material made by extruding under the action of the compatibilizer has good toughness, electrical insulation, tensile strength, low temperature impact embrittling resistance and aging resistance, the laying needs of cables are met, and the life of a cable is extended.

The invention provides a culture method for improving quality of bamboo shoot, and belongs to the technical field of bamboo shoot culture. In the method, when the tender tip of the bamboo shoot is about to emerge from earth or the tender tip of the bamboo shoot is less than 5cm higher than the earth, a bamboo shoot is covered with a bag, so that the bamboo shoot is protected against light, and light is controlled to affect physiological metabolism of the bamboo shoot, the total amount of amino acids of the bamboo shoot and the content of essential amino acids are improved, the content of tannins and the content of other astringent substances are reduced, the proportion of nutritional substances in the bamboo shoot body is effectively improved, the crisp property of the bamboo shoot is maintained at the same time, and the nutrition quality and taste of the bamboo shoot are remarkably improved, the bamboo shoot quality is improved by a low cost mode and the economical benefit is greatly improved. By the technology of bagging the bamboo shoot body, the quality and flavor of the bamboo shoot can be greatly improved under the condition of increasing a little cost, the economical benefit is improved, and an extremely high input-output ratio can be obtained.

The invention relates to a method for biological pickling and preservation of greengage. The method comprises the following steps: washing the greengage, drying it in the air, and carrying out ultraviolet sterilization; adding calcium hydroxide aqueous solution to carry out deacidification and hardening treatment; Then add tea polyphenol aqueous solution, soak at 4°C; finally add biological pickling solution, seal, and ferment for 5-10 days at 37°C; divide the fermented greengage and biological pickling solution, and store at room temperature . The greengage processed by the biological pickling and preservation method of the present invention can not only maintain the original shape, color and hardness of the greengage, improve the taste of the greengage, but also reduce the amount of edible salt, without desalination treatment, and avoid waste liquid The discharge causes pollution to the environment; in addition, the green plum biological pickling and preservation method of the present invention has simple process, low cost, and is safe and reliable.

The invention discloses a power transmission line carbon fiber composite core lead core rod, and belongs to the technical field of power transmission line leads. The power transmission line carbon fiber composite core lead core rod is prepared from the following raw materials in parts by weight: 30-40 parts of modified carbon fibers, 12-20 parts of glass fibers, 6-12 parts of polyester fibers, 8-15 parts of silicon nitride, 20-28 parts of polyurethane resin, 205-210 parts of xylene, 15-22 parts of epoxy resin, 5.5-10 parts of curing agent and 1.2-2 parts of surfactant. The surface of the corerod is round, clean and smooth and consistent in color and luster without defect, the tensile strength is over 2663MPa and the elastic modulus is over 130GPa. The core rod can be wound on a 55D-diameter cylinder at a winding speed of not more than 3r / min for one circle and the core rod does not crack or break, the withstand pressure of not less than 30KN in the radial pressure resistance test andthe end part does not crack or peel. The tensile strength of the surface layer is over 2511MPa after the torsion test for 360 degrees, and the surface layer does not crack.

The present invention belongs to the technical field of potato chip food, and particularly relates to a preparation method for Chenopodium quinoa willd potato chips. Object of the present invention is to solve the problems that the existing compound processed potato chips are single in nutritional value and relatively high in market price, contains a variety of chemical component food additives, and are easy to be broken. A technical scheme adopted in the present invention is that: the Chenopodium quinoa willd potato chips comprises the following raw materials in parts by weight: 70-100 parts of potato flour, 20-30 parts of Chenopodium quinoa willd flour, 10-15 parts of corn flour, 1-3 parts of table salt, 1-2 parts of seed powder of Chinese prickly ash, 1-2 parts of tea polyphenols and 0.21-0.3 part of baking soda. Advantages of the Chenopodium quinoa willd potato chips are that the Chenopodium quinoa willd potato chips are good in mouthfeel, rich in nutrition and not easy to be broken.

The invention relates to the technical field of cigarette filter capsules, in particular to a method for preparing a cigarette filter capsule from lignin-carbohydrate coated essence. The preparation method comprises the following steps of: preparing an oil phase solution: dissolving an oil-soluble essence solution into an oil phase; preparing an aqueous phase solution: dissolving a lignin-carbohydrate complex (LCC) in water; then mixing the oil phase solution with the aqueous phase solution to obtain an emulsion system; adding a reverse solvent dropwise into the emulsion system, and performingstanding to obtain microsphere precipitate; and filtering and drying the microsphere precipitate to obtain the cigarette filter capsule. An emulsion system is formed by utilizing LCC amphipathy and is employed to wrap oil-soluble essence, so that the load rate of the oil-soluble essence is increased, and also the subjective use feeling of the filter capsule is improved.

The invention relates to a method for producing brittle capsules for tobacco products; in a second-time water washing process, the water consumption amount, the number of water washing times and the electric conductivity are strictly controlled, removal of excess ions is quantitatively controlled, and finally, capsule brittleness is achieved and the brittleness can be kept in high-temperature and high-humidity environment without coating. The invention also provides the brittle capsules used for the tobacco products and prepared according to the method and an application thereof.

The invention relates to tin-copper high-temperature lead-free pre-formed solder with a copper core structure as well as a preparation method and application thereof, and belongs to the technical field of high-temperature soft solder. The solder comprises a purple copper foil sheet, wherein an upper tin-plated layer and a lower tin-plated layer are arranged on the upper surface and the lower surface of the purple copper foil sheet respectively; or the solder comprises a purple copper foil sheet, the upper tin-plated layer and the lower tin-plated layer are arranged on the upper surface and thelower surface of the purple copper foil sheet respectively, and an upper soldering flux layer and a lower soldering flux layer are arranged on the outer surface of the upper tin-plated layer and theouter surface of the lower tin-plated layer respectively. The tin-copper pre-formed solder with the copper core structure has the shape diversity same as a common pre-formed soldering piece, meanwhile, the ultra-thin, ultra-precision pre-formed solder structure meeting the application requirement of high-precision packaging can be prepared, the solder is suitable for the miniaturized personalizedrequirements of electronic elements, and except that the advantage of small-tolerance precise usage is realized, soldering flux is pre-coated to simplify the soldering process to reduce the splashingof the soldering flux; the electricity conducting and heat conduction performance of an assembly is improved while the bonding strength is ensured, the hardness of a soldered part is reduced, the brittleness of the soldered part is reduced, and the application of the high-performance high-temperature lead-free solder is realized in a true sense.

The present invention discloses a suppression method of nitrite peak in low-salt pickles. The method is characterized in that: vegetable raw materials and acidic pickling liquid are mixed evenly, the mixture is subjected to vacuum packaging, the packaged mixture is treated at least once at a temperature of 5-40 DEG C and a pressure of 200-400 MPa for 5-25 min each time, so that soaking is accelerated and the nitrite peak in the low-salt pickles is suppressed. Besides, an effective sterilization extends shelf life and the pickles remain crisp and hard mouthfeel. Within the shelf life, the quality and security are in line with the requirement of GB 2714-2015 "national food safety standards of pickles" with a nitrite content less than or equal to 4 mg / kg.

The invention relates to a high-strength high-toughness antibacterial mildew-proof flame-retardant PC / ABS alloy material and a preparation method thereof. The flame-retardant alloy material is prepared from the following raw materials in percentage by mass: 60%-75% of PC resin, 5%-15% of ABS resin, 8%-18% of a halogen-free flame retardant, 0.1%-1% of an anti-dripping agent, 0.5%-1.5% of an antibacterial agent, 2%-10% of a flexibilizer and 0.5%-2% of other processing aids, an adopted antibacterial and mildew-proof agent is inorganic powder with zinc as an active component. The high-strength high-toughness antibacterial mildew-proof flame-retardant PC / ABS alloy material provided by the invention is high in notch impact strength, has excellent strength and processing fluidity, has a flame retardant rating of UL94@1.5-3.2 mm V0, has long-term and efficient antibacterial and mildew-proof effects, and can be widely applied to the communication industry, the automobile traffic industry, the household appliance industry and the like.

The invention belongs to the technical field of food processing and discloses a pickled vegetable prepared from leaf mustard and a preparation method of the pickled vegetable prepared from leaf mustard. The preparation method includes vegetable selecting, vegetable drying in the sun, cleaning, finishing, blanching, pickling in jars, anaerobic fermentation and the like. In a fermentation process, rice flour water (prepared from 100 parts of water, 0.5-3 parts of glutinous rice flour and 0-1 parts of polished round-grained rice flour) is added for synergistic fermentation, and accordingly leaf mustard tissue hardness can be enhanced, and crispness of pickled vegetable products is effectively kept. By covering with reed leaves in a preparation process, delicate aroma, sourness and crispness can be promoted, and generation of nitrites can be effectively inhibited. The manufacturing method of the pickled vegetable is simple, the nitrite content of the pickled vegetable product is evidentlylower than a standard content stipulated in GB 2714-2015 National Food Safety Standards for Pickles, and the pickled leaf mustard product is crisp, sour and pure in taste.

The present invention discloses a manufacture method of dried sturgeon marrow. The method is as follows: sturgeon marrow is used as a raw material; and material selecting, segment cutting, cooking, trimming, drying and packaging are conducted to prepare the dried sturgeon marrow capable of being soaked swollen. The manufacture method is simple in technology and easy to operate; the cooking methodof using water boiling can keep the good texture characteristics of the sturgeon marrow; the hot air drying method is used; and the method is simple, low in input and fast in production rate. The manufactured dried sturgeon marrow is rapid in swollen soaking and simple in the method, and can be directly eaten without boiling and cooking after being soaked swollen at room temperature or in cold storage for 4 hours; the manufacture method greatly shortens the processing time of the soaking and steaming; and after the swollen soaking, the dried sturgeon marrow is good in mouthfeel, suitable in hardness, elasticity and crispness, and smooth and beautiful in appearance, maintains the unique taste of the sturgeon marrow, and is safe and healthy.

The invention discloses beef granule and chicken breast balls and a making method thereof. The beef granule and chicken breast balls are prepared from the following raw materials in parts by weight: a beef material: 20-34 parts of beef, 3-6 parts of vinegar, 1-3 parts of tea leaves, 2-4 parts of green peppers and 20-27 parts of hot water, and a chicken meat material: 60-78 parts of chicken breast meat, 5-9 parts of mutton, 10-16 parts of dried shiitake mushrooms, 15-19 parts of spinach, 3-6 parts of eggs, 2-4 parts of refined salt, 2-4 parts of pepper powder, 10-15 parts of butter and 20-27 parts of cold water. The beef granule and chicken breast balls have the following beneficial effects of improving the chewing feel of the balls, being long in aftertaste, improving the delicious taste, being free from greasy feel and promoting appetite.

The invention belongs to the technical field of food processing, and specifically relates to a preservation method of sugar-vinegar garlic. The preservation method of the sugar-vinegar garlic comprises the following steps: 1) placing fresh and tender garlic and salt in alternative layers in a ceramic jar respectively, putting a lid on the ceramic jar when the ceramic jar is filled with the garlic, and preserving the garlic at 20-30 DEG C for 72-90 h, wherein the weight ratio of the fresh garlic to salt is 10:0.8-1.2; 2) turning over the garlic preserved in the step 1), pouring a sugar-vinegar solution into the ceramic jar, putting the lid on the ceramic jar, and allowing the mixture to be preserved at 20-30 DEG C for at least three months, wherein the weight proportion of brown sugar, rock sugar and vinegar is 1.9-5.2:1-2:0.8-1.5, and if rock sugar is replaced by white sugar, the weight proportion of brown sugar, white sugar and vinegar is 1.9-5.2:1.5-3:0.8-1.5. The preservation method has features of preservative-free property, short preservation time and simple preparation method, and moreover the sugar-vinegar garlic does not have the spicy flavor of garlic, and the sweet and sour flavor of the sugar and vinegar goes into the inner part of the garlic, so that the sugar-vinegar garlic tastes more delicious.

The invention discloses a processing method of sweet potato and passion fruit cakes. The method comprises the following steps: pretreatment of raw materials which are sweet potato and all parts of whole passion fruit, blending of the raw materials and auxiliary materials, and processing of the fruit cakes, wherein the pretreatment of all parts of whole passion fruit includes extraction of a fruitshell juice, separation of a fruit juice, and preparation of powdered fruit seeds; and the pretreatment of the sweet potato is preparation of mashed sweet potato. The processing of the fruit cakes iscompleted by the following steps: taking the passion fruit juice, the fruit shell juice, the mashed sweet potato and white granulated sugar, mixing and boiling the taken materials, adding Canna edulisstarch and the powdered fruit seeds, pouring the obtained mixture into a mold, molding the mixture, baking the mixture, demolding the baked mixture and packaging the demolded baked mixture. The method has the advantages of natural and simple raw and auxiliary materials, and realization of the comprehensive utilization of the whole passion fruit, and the product has the advantages of crystal clearappearance, natural, bright and rich color, richness in the passion fruit flavor and the sweet potato flavor, elastic texture, unique crispness, non-sticking to teeth, and sour and refreshing mouthfeel.

The invention discloses a crushing device for stomach-invigorating tangerine peel powder feed, and relates to the technical field of feed crushing. The crushing device comprises a bottom plate, one side of the upper surface of the bottom plate is provided with a crushing case, and the other side of the upper surface of the bottom plate is provided with a feeding elevator for feeding raw materialsinto the crushing case; and the crushing case comprises an upper case body at the top and a lower case body installed on the lower surface of the upper case body, a primary crushing mechanism is arranged in the upper case body, a secondary crushing mechanism is arranged in the lower case body, and a hot air drying mechanism used for conveying hot air into a feeding pipe of the feeding elevator isfurther arranged on the bottom plate. By means of the crushing device, dried tangerine peel in the feeding pipe in the feeding elevator can be dehumidified through the hot air drying mechanism, the drying effect of the dried tangerine peel is guaranteed, then the brittleness of the dried tangerine peel can be guaranteed, in this way, the dried tangerine peel can be easily crushed, and the crushingefficiency and the quality of the finished dried tangerine peel powder feed are guaranteed.

The invention discloses normal pressure sterilized chicken feet with prickled peppers and a preparation method thereof, and belongs to the technical field of preparation of chicken feet with prickled peppers. The chicken feet with prickled peppers is prepared by carrying out normal pressure sterilization on chicken feet after being cured in a curing solution for the chicken feet with prickled peppers. The curing solution for the chicken feet with prickled peppers is prepared from the following raw materials: capsicum frutescens, monosodium, white pepper powder, ginger powder, sodium bicarbonate, white vinegar, nisin, lactic acid, sodium isoascorbate, natamycin, transglutaminase and saline water; the preparation method comprises raw material pretreatment, cleaning, rinsing, boiling, soaking, packaging and sterilization. According to the preparation method, the curing solution for the chicken feet with prickled peppers is prepared according to a certain proportion, so as to enable the chicken feet with prickled peppers to have full flavor and more crisp and unique taste, the chicken feet with prickled peppers is cured with a curing material for the chicken feet with prickled peppers according to a certain proportion, packaged and subjected to high-temperature short-time normal-pressure sterilization, so as to make the chicken feet with prickled peppers have full flavor, keep crispy and improve the production rate, prolong the shelf life of products, and normally circulate and store at normal temperature condition.

The invention discloses a sauce-fragrance type green bamboo shoot sauce and a making method thereof, and belongs to the technical field of food processing and preparation. The sauce-fragrance type green bamboo shoot sauce comprises the following components in parts by weight: green bamboo shoots, edible vegetable oil, seasoning, shiitake mushroom dices, peanut butter, beef broth and a thick broad-bean sauce. The making method of the sauce-fragrance type green bamboo shoot sauce comprises the following steps of performing cleaning, performing pretreatment, performing drying, performing allocation and boiling, performing fermentation, performing sterilized package and the like. The sauce-fragrance type green bamboo shoot sauce is a bamboo shoot sauce made through the following steps of performing concentrated boiling on the bamboo shoot sauce and the beef broth, then performing layering, performing collocation of the peanut butter and the shiitake mushroom dices, and then performing sealed fermentation, and the sauce is rich in fragrance and fresh, sweet and delicious in taste.

The invention discloses a linoleic acid and vitamin E capsule and pill two-dimensional rutin tablet, and a preparation method thereof. The linoleic acid and vitamin E capsule and pill of the linoleic acid and vitamin E capsule and pill two-dimensional rutin tablet includes linoleic acid, vitamin E, glycerin and gelatin according to a weight ratio of (213-225):1:(18-23):(98-105); the two-dimensional rutin tablet comprises auxiliary materials and 12.1-52% of raw materials; the raw materials comprise vitamin C, vitamin B6 and rutin according to a weight ratio of (9.5-10.5):1:(4.95-5.05); and the auxiliary materials include microcrystalline cellulose, pregelatinized starch, aerosil and magnesium stearate according to a weight ratio of (11.7-13.6):(8.0-9.3):(1.2-1.5):1. The raw materials and the auxiliary materials are taken together to treat hypercholesterolemia and atheromatosis, and the linoleic acid and vitamin E capsule and pill two-dimensional rutin tablet has the advantages of uniform capsule and pill thickness, difficulty in destroy, and less adhesion.