37results about How to "Strong freshness" patented technology

The invention discloses a degradable bacteriostatic food packing material and a preparation method thereof. The preparation method comprises the following steps: irradiating chitosan by a radiation method for degradation; adding coupling agent aid solution into the degraded chitosan, mixing and stirring; drying the mixture to remove the solvent and then adding a degradable polymer material and mixing; and adding lubricant and plasticizer and finally preparing a film product. The invention adopts chitosan as an antibacterial raw material. The chitosan has high antibacterial activity and can suppress the growth and breeding of certain fungi, bacteria and viruses; and a small amount of the chitosan is used, and the toxic side effect is avoided; polylactic acid and polycaprolactone can be degraded completely, and the film forming performance and the processability are high; the film material prepared by combining the chitosan is used as bacteriostatic preservative material, and compared with the common packing material, has good bacteriostatic effect and strong preservation power and can prolong the shelf life of the food; moreover, the bacteriostatic long-term effectiveness of the bacteriostatic plastic can be synchronized with the service life of the product, thus being convenient and economic; and after the using period, the bacteriostatic plastic can be either recycled or degraded and assimilated with the nature without causing environmental pollution.

The invention discloses a fruit and vegetable fresh-keeping agent and a preparation method thereof. The fruit and vegetable fresh-keeping agent comprises the following components in percentage by mass: 20-30 percent of lacquer wax emulsion, 0.5-2 percent of toxicodendron vernicifluum seed kernel oil, 45-70 percent of water, 5-15 percent of ethanol, 0.05-0.1 percent of nanometer titanium dioxide, 0.5-3 percent of propylene glycol or glycerin, 0.5-2 percent of Tween, 0.01-0.02 percent of a silane coupling agent, 1-2 percent of chitosan, 0.1-0.5 percent of acetic acid, 0.5-2 percent of maltodextrin, 0.1-1 percent of sucrose fatty acid ester and 0.5-2 percent of glycerin monostearate. The fruit and vegetable fresh-keeping agent has the advantages of high film-forming property, good emulsifying property, high stability, and good preservation property; the glossiness and commodity of fruits and vegetables coated with the fruit and vegetable fresh-keeping agent are good, and the shelf life of the fruits and the vegetables coated with the fruit and vegetable fresh-keeping agent is prolonged.

The invention provides a processing method of flavored Lactuca sativa var. angustata. The method comprises the steps of harvesting high-quality Lactuca sativa var. angustata in high-grade Lactuca sativa var. angustata base; instantly refrigerating to keep unique color and appearance, and freshness; and soaking with ozone water instead of chemical food additives to realize color protection, enzyme deactivation and sterilization. The product has no any chemical residue, and no decoloration after storage for above one year. The processing method provides plural pickling liquid formulations with different flavors, all of which contain beneficial components, have health-promoting effects after being eaten for long time, serve as both medicine and food, and have benefits and no side effects. The pickling liquid is flavored with salt and sugar, and accords with taste of the public, and the mouthfeel of flavored Lactuca sativa var. angustata is widely accepted by public.

The invention discloses a hawthorn essence and a preparation method thereof. The hawthorn essence comprises the raw materials by weight percent: 10.0-20.0% of hawthorn extract, 0.3-1.0% of eugenol, 0.05-0.2% of lemon oil, 0.1-0.3% of geraniol, 0.1-0.5% of hexenyl acetate, 1.0-2.0% of 2-methyl butyric acid, 0.1-0.5% of strawberry acid, 0.1-0.3% of acetic acid, 0.5-1.0% of ethyl acetate, 0.5-1.0% of ethyl butyrate, 0.1-0.5% of isoamyl acetate, 0.1-0.3% of trans-2-hexene aldehyde, 0.05-0.2% of furanone and the balance of propylene glycol. The hawthorn essence provided by the invention has natural hawthorn fragrance and taste, is high in natural feel and fresh feel, and is mild and lasting in fragrance.

The present invention relates to a cold fresh pulp preparation method. The technical problem solved by the present invention is to reduce oxidation during a fresh keeping process, improve pulp freshness and improve original taste. A super micron fiber fruit dissolving technology is adopted, such that the pulp is instantly dissolved in water, layering and precipitation are not easily generated, and nutrition is easily absorbed by human body. The preparation method comprises the following steps: 1) preparing a material; 2) adopting a colloid mill to prepare a coarse pulp; 3) preparing fruit dissolving fibers, wherein the coarse pulp is grinded into fruit dissolving fibers through a super high pressure homogenizer, a particle size is less than or equal to 800 nm, super high pressure homogenizer working pressure is 60-80 Mpa, and a grinding temperature is controlled to less than or equal to 20 DEG C; 4) carrying out vacuum liquid state sub-packaging; 5) carrying out super high pressure low temperature sterilization; 6) carrying out low temperature quick partial-freezing, wherein the sterilized pulp is placed into a low temperature quick partial-freezing machine, a freezing temperature is -30 to -35 DEG C, and a freezing time is 6-15 min; and 7) carrying out low temperature cold preservation, wherein a temperature is less than or equal to -18 DEG C.

The invention discloses a composite paperboard and a making method of the composite paperboard. The composite paperboard comprises a paperboard layer, a pearl wool layer and an aluminum foil layer, the aluminum foil layer is bonded and fixed on the front side of the pearl wool layer, the paperboard layer is bonded and fixed on the back side of the pearl wool layer, the making method comprises thefollowing steps: (a) placing the paperboard in position; (b) cutting; (c) blocking pearl wool; (d) applying a glue; (e) thermally pressing in vacuum; and (f) drying. The composite paperboard has the advantages of oxidation resistance, antibacterial action, moisture resistance and strong impact resistance, the storage times of melons and fruits are prolonged when the composite paperboard is used tomake a packaging box for the melons and fruits, the fresh preservation property is strong, the melons and fruits are prevented from being deformed by the external extrusion, the transportation safetyof the melons and fruits is guaranteed, the making method is easy to control, less waste is produced, the time is short, the cost is low, the labor intensity of a worker is low, and the product quality is high.

The invention discloses a method and a device for searching an interest point. The method comprises the following steps: obtaining position information provided by mobile equipment, receiving and recording a search request, wherein the position information comprises a direction corresponding to the mobile equipment and the search request comprises at least one screening condition; searching and recording the interest point meeting the search request as a first search result set; calculating directional included angles of search results corresponding to the position of the mobile equipment in the first search result set, removing the search results with the directional included angles of more than an angle threshold value, and recording the rest search results as a second search result set; and outputting and displaying the second search result set. The device comprises a position and information obtaining module, a search module, an angle calculation and screening module and an outputting and displaying module. According to the method and the device, the interest point can be dynamically adjusted according to the change of the orientation of the mobile equipment by utilizing an electronic compass function of the mobile equipment.

The invention discloses an orange water essence, formed by 1% butyl acetate at 0.18-0.26, 1% aldehyde group NO. 3 at 0.08-0.15, 1% alcohol at 0.01-0.02, 1% 3-hydroxy ethyl caproate at 0.015-0.023, 1% reverse-2-hexenol at 0.020-0.035, 1% ethyl caproate at 0.008-0.012, 1% fragrance at 0.016-0.025, 1% citral at 0.03-0.07, and the left is 10% orange oil. The invention can avoid the defects of present orange soluble essence as easy volatile and bad orange simulation, with natural feeling.

The invention discloses an edible fungi growth incubator. The edible fungi growth incubator comprises an insulation box body, a sealed door, and a control panel mounted on the box body and provided with a temperature and humidity display and a power switch, wherein the interior of the box body is divided into multiple spaces by baffles; a box-type incubator unit is built in each space; each box-type incubator unit is equipped with a box cover and provided with an electric heating tube, a humidifier, an air exhaust fan, an LED illuminating lamp, a semiconductor refrigerating device and a data line socket; and the data line socket is connected with the control panel. According to the edible fungi growth incubator, the difficult problem of keeping edible fungi to be fresh is solved and product loss in the production and sales processes is reduced; the edible fungi growth incubator is suitable for school canteens, hotels, restaurants and families; the people can cultivate the edible fungi by themselves; the edible fungi can be picked up when being eaten; and the increasing market demands of customers on edible fungi product quality in 'freshness, nutrition and safety' are fully met.

The invention provides a biological fresh-keeping agent for chilled chicken. Per 100mL of the biological fresh-keeping agent contains: 0.1-0.2g of a bamboo leaf antioxidant, 3-8g of whey protein, 0.01-0.025g of nisin, and the balance sterile water. The preparation method includes: (1) taking a clean 250mL beaker; (2) weighing 0.1-0.2g of the bamboo leaf antioxidant, 3-8g of whey protein and 0.01-0.025g of streptococcus lactis, and putting the substances into the beaker; (3) adding sterile water into the beaker to a constant volume of 100mL; and (4) conducting ultrasonic dissolving for 3-5min,at the same time performing stirring with a glass rod, thus obtaining the biological fresh-keeping agent. The biological fresh-keeping agent for chilled chicken provided by the invention can effectively prolong the shelf life of chilled chicken, also has good water solubility and simple and practicable preparation process, thus being suitable for mass preparation and use.

The embodiment of the invention discloses a touch screen front cover and a touch screen comprising the same. The touch screen front cover comprises a displaying zone and a non-displaying zone. A first substrate and a light blocking layer are included. The upper surface of the first substrate is a touch face. The lower surface of the first substrate is a face attached with a touch screen machine body. The light blocking layer is placed on the lower surface of the first substrate and corresponds to the non-displaying zone of the touch screen front cover. The making materials of the light blocking layer comprise light-sensitive materials. The light-sensitive materials can display different colors under lighting with different wave lengths, accordingly, the touch screen front cover and the non-displaying zone of the touch screen comprising the touch screen front cover can display corresponding colors under lighting with different wave lengths, the problem that the touch screen color is single is solved, and the visual effect of the touch screen is enhanced.

The invention discloses composite algal polysaccharide-based coating liquid. The composite algal polysaccharide-based coating liquid comprises a film forming raw material and a solvent, wherein the film forming raw material comprises the following components in parts by mass: 1.5-2.5 parts of alginate, 7.5-8.5 parts of agar and 10-25 parts of essential oil. A preparation method of the composite algal polysaccharide-based coating liquid comprises the following steps of: (1) dissolving the alginate and the agar in the solvent under the condition of water bath at the temperature of 65-80 DEG C to obtain a uniform polysaccharide solution; (2) cooling the polysaccharide solution to 35-40 DEG C, mixing the polysaccharide solution and the essential oil, and homogenizing to obtain polysaccharide-based emulsion; and (3) carrying out vacuum defoaming treatment on the polysaccharide-based emulsion to obtain the composite algal polysaccharide-based coating liquid. The antibacterial effect of the essential oil is combined with good barrier property of the alginate and the agar to form the coating liquid with good antibacterial effect. The composite algal polysaccharide-based coating liquid is prepared by physical mixing under the condition of a certain solution, preparation steps are simple, and a preparation process is safe and easy to operate.

The invention discloses a fresh-keeping agent for fruits and vegetables and a preparation method thereof. Its composition and mass percentage are 20-30% of lacquer wax emulsion, 0.5-2% of sumac seed kernel oil, 45-70% of water, and 5-15% of ethanol. %, nano titanium dioxide 0.05-0.1%, propylene glycol or glycerin 0.5-3%, Tween 0.5-2%, silane coupling agent 0.01-0.02%, chitosan 1-2%, acetic acid 0.1-0.5%, malt Dextrin 0.5-2%, sucrose fatty acid ester 0.1-1%, glyceryl monostearate 0.5-2%; After the film, the gloss and commerciality of vegetables and vegetables are good, and the shelf life of fruits and vegetables is prolonged.

The present invention relates to a mobile silage processing workshop. The mobile silage processing workshop comprises a carrying vehicle body. The carrying vehicle body is successively provided with ahollow segment cutting machine, a rotary poking cylinder sieve, a straw rolling machine and a compression packaging machine; the side of the straw rolling machine is provided with an additive sprayer; and a screw material conveying machine is arranged between the rotary poking cylinder sieve and the straw rolling machine, and between the straw rolling machine and compression packaging machine. The present invention also designs a processing technology of the mobile silage processing workshop. The mobile silage processing workshop has advantages of being rapid in movement, complete in functions, advanced in technology, high in processing power, etc., and is used for more timely processing crop straws; raw materials are stronger in freshness; the manufactured silage is better in quality, better in palatability, higher in utilization rate and better in livestock breeding effect; and the mobile silage processing workshop relieves workload of a large amount of repetitive manual labor, reduces cost of raw material collection, transportation and movement, saves costs of fixed silage processing plant lands and plants, and significantly improves the economic efficiency.

The invention provides eggplant with good cold resistance and a method for improving the cold resistance of eggplant fruit, belonging to the field of fresh-keeping of fruit and vegetable. According to the method, an oxalic acid solution with a certain concentration is used for soaking eggplant so as to reduce the cold injury index of the harvested fruit of eggplant, slower the rising rate of cell membrane permeability, inhibit rapid accumulation of malondialdehyde, alleviate decrease of the content of soluble proteins and promote rise in the content of free amino acids, so the cold resistance of the harvested fruit of eggplant is enhanced, and the storage period of the harvested fruit of eggplant is prolonged; moreover, primary precooling, sterilization and secondary precooling are carried out before and after treatment with oxalic acid, so the respiratory action and metabolism speed of eggplant are reduced, and cold-resistance treatment effect on the eggplant fruit and the integral fresh-keeping degree of eggplant are further improved. Thus, eggplant treated by using the method has good cold resistance and a long storage period and shows good commercial application value.

The present invention discloses burnt scent malt beef sauce. The beef sauce is prepared from the following raw materials in parts by weight: 70-80 parts of beef, 20-25 parts of malts, 2-3 parts of cortex eucommiae, 2-3 parts of perilla frutescens, 20-24 parts of egg white, 10-12 parts of clove buds, 4-5 parts of cassia barks, and an appropriate amount of soybean oil, edible salt, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, and water. The egg white is enzymolyzed to improve the oxidation resistance of the egg white and improve the freshness and mouthfeel of the beef. The clove extract has relative strong functions of preventing bacteria and preventing oxidation, and the clove extract and chitosan are combined, which can better prevent bacteria, keep freshness, prevent oxidation, and effectively restrain the deterioration of the fresh beef. The gallic acid is used to conduct modification of the chitosan to improve the antibacterial ability of the chitosan. The burnt scent malt beef sauce is mellow in beef flavor. The malts are added, so that the seasoning sauce is richer in nutrition, can enhance the immunity function of the body, and is simple in the production process.

The invention relates to the technical field of chess sports equipment, in particular to three-party Chinese chess comprising pieces and a chessboard. The chessboard comprises three chess grids and a boundary in an equilateral triangle shape, wherein grid lines are scribed in the boundary, the three chess grids are respectively arranged at the outer ends of the three edges of the boundary and connected end to end, and seven parallel lines with equal intervals are respectively scribed in the boundary in the directions corresponding to the three chess grids to form a boundary network. The chessboard can be used for three persons to play and form subtle relations, i.e., two parties of the three persons can be temporally allied to win the third party while being afraid that the pieces are owned by the counterpart after the third party is defeated so as to watch out for the temporary ally. The invention has the advantages of strong excitation, tension, amusement and fresh feeling.

The invention provides an inverted pendulum device. The inverted pendulum device comprises a bracket, a pendulum rod, a drive device and a movement conversion mechanism, wherein the drive device is provided with an output shaft for outputting rotation power; the movement conversion mechanism comprises a rotation structure, a translation part and a guide structure; the rotation structure rotates under the drive of the output shaft and drives the translation part to move in a reciprocating manner; the guide structure is fixedly mounted on the bracket, and limits the reciprocating movement of the translation part to be the reciprocating translation movement along the vertical direction; the pendulum rod is hinged to the translation part, and can be in the vertically inverted state with the translation part in the same vertical line under the drive of the translation part. According to the inverted pendulum device, through the movement conversion mechanism, the rotation power output by the drive device is converted into the drive force in the vertical direction which is provided to the pendulum rod by the translation part, so that the inverted erection of the pendulum rod in the vertical direction under the effect of the drive force in the vertical direction is realized, and the inverted pendulum device has strong novelty, and has strong attraction for visitors.

The invention discloses a method and a device for searching an interest point. The method comprises the following steps: obtaining position information provided by mobile equipment, receiving and recording a search request, wherein the position information comprises a direction corresponding to the mobile equipment and the search request comprises at least one screening condition; searching and recording the interest point meeting the search request as a first search result set; calculating directional included angles of search results corresponding to the position of the mobile equipment in the first search result set, removing the search results with the directional included angles of more than an angle threshold value, and recording the rest search results as a second search result set; and outputting and displaying the second search result set. The device comprises a position and information obtaining module, a search module, an angle calculation and screening module and an outputting and displaying module. According to the method and the device, the interest point can be dynamically adjusted according to the change of the orientation of the mobile equipment by utilizing an electronic compass function of the mobile equipment.

The invention discloses a voice interaction toy suitable for children to play, and relates to the field of smart toys. The voice interaction toy comprises an outer shell and an inner shell, wherein the inner shell is arranged inside the outer shell; a plurality of connecting rods are arranged between the inner shell and the outer shell; one end of each of the plurality of connecting rods is connected with the inner wall of the outer shell, and the other end is connected with the inner shell; the outer shell is made of an advanced medical non-toxic polyvinyl chloride (PVC) material; and the surface of the outer shell is embedded with a metal plate. According to the voice interaction toy, voice commands of the children are input in advance and are stored in a database, command information ofthe children in the playing process is received by a voice receiving module, the interaction and reading of the voice command information are finished by a response module, and a display screen and aloudspeaker are started correspondingly to finish the playing of video and audio information, so that the voice interaction toy is high in operability, freshness and playability, and greatly improvesthe intelligence development and cognitive competence of the children.

A system utilizing inter-dynamic voice response to carry out tone-setting of voice is prepared as connecting inter-dynamic execution module separately to storage module and communication interface as well as voice treatment module, connecting storage module to voice treatment module and switching in voice treatment module to communication interface.

The invention discloses a degradable bacteriostatic food packing material and a preparation method thereof. The preparation method comprises the following steps: irradiating chitosan by a radiation method for degradation; adding coupling agent aid solution into the degraded chitosan, mixing and stirring; drying the mixture to remove the solvent and then adding a degradable polymer material and mixing; and adding lubricant and plasticizer and finally preparing a film product. The invention adopts chitosan as an antibacterial raw material. The chitosan has high antibacterial activity and can suppress the growth and breeding of certain fungi, bacteria and viruses; and a small amount of the chitosan is used, and the toxic side effect is avoided; polylactic acid and polycaprolactone can be degraded completely, and the film forming performance and the processability are high; the film material prepared by combining the chitosan is used as bacteriostatic preservative material, and compared with the common packing material, has good bacteriostatic effect and strong preservation power and can prolong the shelf life of the food; moreover, the bacteriostatic long-term effectiveness of the bacteriostatic plastic can be synchronized with the service life of the product, thus being convenient and economic; and after the using period, the bacteriostatic plastic can be either recycled or degraded and assimilated with the nature without causing environmental pollution.

The invention provides an Orah fruit juice beverage and a preparation method thereof, and relates to the technical field of fruit juice beverage preparation. The preparation method of the citrus reiculata Blanco juice beverage comprises the following preparation steps: S1, weighing high fructose corn syrup and purified water according to a formula, putting the weighed high fructose corn syrup and purified water into an emulsification tank, heating to 55-60 DEG C, slowly adding sodium carboxymethyl cellulose, and emulsifying for 5-10 minutes to obtain an emulsified solution A; through cooperation of frozen citrus reiculata Blanco juice, frozen citrus reiculata Blanco pulp, high fructose corn syrup and white granulated sugar, abundant vitamin C and mineral substances in the citrus reiculata Blanco juice are increased, citrus reiculata Blanco is rich in flavor, high in freshness, sour, sweet and delicious, and wide in applicable crowd range and is not limited, and potassium sorbate is combined with sulfydryl of a microbial enzyme system, so that many enzyme systems are destroyed, and the quality of citrus reiculata Blanco is improved. The potassium sorbate can fully play a role in corrosion prevention in an acid medium, and the corrosion prevention effect is small under a neutral condition, so that the freshness preservation capability of the citrus reiculata Blanco juice is improved, and the deterioration speed is reduced.

The invention provides 100% fruit and vegetable juice and a making method thereof. The making method includes: unfreezing raw materials; feeding and crushing ice; refining and dispersing all the raw materials other than fruit and vegetable grains with a shear pump; mixing the materials; performing sterilizing and cooling; sending feed liquid to a three-way control valve via a discharge tube of a to-be-filled tank and allowing all or part of the liquid material to enter a filling machine via a pipeline communicated with the three-way control valve and flow back to the to-be-filled tank via theother pipeline communicated with the three-way control valve to form an annular pipeline; performing filling. In the use of pulp, fruit and vegetable particles as the raw materials, the 100% fruit andvegetable juice obtained can be close to the natural taste of fruits and vegetables, and better uniformity of the fruit and vegetable grains is achieved.

The invention discloses a hawthorn essence and a preparation method thereof. The hawthorn essence comprises the raw materials by weight percent: 10.0-20.0% of hawthorn extract, 0.3-1.0% of eugenol, 0.05-0.2% of lemon oil, 0.1-0.3% of geraniol, 0.1-0.5% of hexenyl acetate, 1.0-2.0% of 2-methyl butyric acid, 0.1-0.5% of strawberry acid, 0.1-0.3% of acetic acid, 0.5-1.0% of ethyl acetate, 0.5-1.0% of ethyl butyrate, 0.1-0.5% of isoamyl acetate, 0.1-0.3% of trans-2-hexene aldehyde, 0.05-0.2% of furanone and the balance of propylene glycol. The hawthorn essence provided by the invention has natural hawthorn fragrance and taste, is high in natural feel and fresh feel, and is mild and lasting in fragrance.

The invention relates to the technical field of environment degradable composite materials, in particular to a preparation method of a biodegradable composite material. The preparation method comprises the following steps: cleaning plant fiber raw materials, drying, pulverizing, soaking in warm alkali liquor, filtering, washing until the washing liquor is neutral, and drying to obtain pretreated plant fiber; adding an episulfide silane coupling agent and a fluorosilane coupling agent into the ethanol solution of the pretreated plant fibers, and carrying out a heating reflux reaction to obtainmodified plant fibers; preparing methylbenzene dispersion liquid of the modified plant fibers, adding lactide and a catalyst, and reacting to obtain the biodegradable composite material. According tothe preparation method of the biodegradable composite material, agricultural waste is used as a raw material, the cost is low, the biodegradable composite material can be naturally and completely biodegraded after being used, environmental pollution cannot be caused, and the composite material has an excellent antibacterial effect and weather resistance after being optimized and modified.

The invention discloses an orange water essence, formed by 1% butyl acetate at 0.18-0.26, 1% aldehyde group NO. 3 at 0.08-0.15, 1% alcohol at 0.01-0.02, 1% 3-hydroxy ethyl caproate at 0.015-0.023, 1% reverse-2-hexenol at 0.020-0.035, 1% ethyl caproate at 0.008-0.012, 1% fragrance at 0.016-0.025, 1% citral at 0.03-0.07, and the left is 10% orange oil. The invention can avoid the defects of presentorange soluble essence as easy volatile and bad orange simulation, with natural feeling.

A system utilizing inter-dynamic voice response to carry out tone-setting of voice is prepared as connecting inter-dynamic execution module separately to storage module and communication interface as well as voice treatment module, connecting storage module to voice treatment module and switching in voice treatment module to communication interface.

The invention discloses a preparation method and applications of a biologically-fermented high-efficiency amino-acid-type organic enzyme preparation. The biologically-fermented high-efficiency amino-acid-type organic enzyme preparation is prepared via two times of biological fermentation of raw materials including kelp, plant raw materials, and fish meal. According to the preparation method, two times of fermentation is adopted, so that full utilization of the raw materials is realized, fermentation products are abundant, and contain main medium elements, micro elements, a plurality of amino acids, and enzymes which are necessary for plants. The biologically-fermented high-efficiency amino-acid-type organic enzyme preparation possesses high efficiency and obvious yield increasing effect on crops such as wheat, rice, cotton, soybean, peanut, oilseed rape, sugarbeet, and a plurality of vegetables and fruit trees, is green, is safe for crops, and is high in efficiency, the effect lasts long, no pollution is caused, and application cost is low.

The invention provides a processing method of flavored Lactuca sativa var. angustata. The method comprises the steps of harvesting high-quality Lactuca sativa var. angustata in high-grade Lactuca sativa var. angustata base; instantly refrigerating to keep unique color and appearance, and freshness; and soaking with ozone water instead of chemical food additives to realize color protection, enzyme deactivation and sterilization. The product has no any chemical residue, and no decoloration after storage for above one year. The processing method provides plural pickling liquid formulations with different flavors, all of which contain beneficial components, have health-promoting effects after being eaten for long time, serve as both medicine and food, and have benefits and no side effects. The pickling liquid is flavored with salt and sugar, and accords with taste of the public, and the mouthfeel of flavored Lactuca sativa var. angustata is widely accepted by public.