186results about How to "Sufficient water absorption" patented technology

The invention provides an electric cooker and a control method thereof. The control method of the electric cooker comprises the steps that an inner pot is heated, water is heated to reach the first preset temperature, and when kept at the first preset temperature for a first preset period of time, the water is heated to be boiling; when the water is kept at the boiling state for a second preset period of time, heating is stopped, and a steamer and rice soup inside the inner pot are separated; when separation is performed for a third preset period of time or the rice soup is cooled to reach the second preset temperature, the inner pot is continuously heated for a fourth preset period of time, and rice in the steamer is steamed to be cooked by means of steam generated by heating. According to the control method of the electric cooker, the water is kept at the first preset temperature for the first preset period of time, the steamer and the rice soup inside the inner pot are separated, the rice is steamed to be cooked by means of steam generated by heating, the rice absorbs water sufficiently, rice gelatinization is facilitated, and starch, sugar and other ingredients in the rice are dissolved into the water so that steamed rice with low sugar and good taste can be obtained.

The invention relates to a method for making foods by using a pressure cooker. The method for making foods comprises a non-pressure cooking stage which comprises the following specific steps of: driving an electromagnetic exhaust steam valve to be opened by using an electric control device; communicating the inside of an inner container with external atmospheric air; driving a heating device to heat foods in the inner container to a boiling state by using the electric control device; calculating boiling time t by using the electric control device; and when the boiling time t is longer than preset time t1, ending the non-pressure cooking stage. Foods in the pressure cooker are driven to overturn in a non-pressure boiling way, so that the foods in the inner container can absorb water sufficiently and be heated uniformly, the risk of surface non-flatness caused by insufficient local water absorption is eliminated, foul smell can be vaporized, and the mouthfeel is improved.

Provided is a rice cooker capable of cooking rice desirably in conformity with the change in the rice quality according to the season change. The rice cooker comprises a pot (7), into which food to becooked is poured, a cooker body (2) having an opening for housing the pot and heating means for heating the food in the pot, storage means stored with various cooking menus, a display panel for displaying the various cooking menus, operation means for performing the selection of the cooking menu and the change of the various settings, and a control device (24) for executing predetermined cookingsteps. The storage means is stored with the cooking conditions, which are given the levels prepared by dividing the cooking conditions according to the four seasons and the taste of the user for the cooked rice. When the four-season cooking menu is selected by the selecting means, the control device calculates, on the basis of the four-season cooking conditions set by the operation means and according to the favorite cooking condition set by the operation means, the cooking conditions at that level, and executes the cooking step.

The invention discloses a cooking control method of an electric cooker, and belongs to the technical field of kitchen cooking.The problem that an existing electric cooker can not meet the cooking requirements of different altitude regions is solved.The method includes the water absorption heating stage, the gelatinizing stage, the water drainage heating stage and the smoldering stage, and is characterized in that in the water absorption heating stage, when the temperature Ttop of the top of an inner pot reaches a first preset temperature T1 preset by a control unit, the electric cooker enters an altitude judging program, the control unit compares the temperature Ttop of the top of the inner pot with a second preset temperature T2 preset by the control unit in the altitude judging program and selects a cooking program according to the comparison result.The cooking control method is used when the electric cooker cooks food such as rice and porridge.

The invention relates to a testing method for drying performance of a wool fabric, which is mainly used for testing naturally drying performance of a soaked fabric. The principle of the testing method is that performing balance weighing on a dry-cleaned wool fabric, soaking the dry-cleaned wool fabric into water with certain penetrating agents for absorbing water in a penetrating mode for certaintime, then taking the wool fabric out, hanging the wool fabric for drying in a dripping mode under the conditions of standard temperature and humidity, weighing the test sample at set intervals, and recording the time required by recovering the weight of the test sample before soaking as the natural drying time of the fabric according to comparison on weight changes of the wool fabric before soaking and after soaking. The testing method for the drying performance of the wool fabric utilizes an instrument for testing dry cleaning and a reagent for dry cleaning, thereby avoiding different additive and instability of operation. The reagent has strong penetrating quality so that water can be completely absorbed by the fabric, a water absorbability test can be finished in a short time, test results are quick and timely, a test method is simple and practical, no special detection equipment is required to be configured, and test cost is low.

The invention discloses quick-frozen and fresh-keeping thousand-layer Tofu and a preparation method of the quick-frozen and fresh-keeping thousand-layer Tofu. The quick-frozen and fresh-keeping thousand-layer Tofu comprises the following components in parts by weight: 13-15 parts of soy isolate protein, 0.1-0.25 part of glutamine transaminase, 2-3 parts of cassava acetate modified starch, 5-8 parts of soybean oil, 0.3-0.6 part of aginomoto, 0.3-0.6 part of white sugar, 0.4-0.7 part of complex adhesive, 2.5-3.5 parts of duck egg white and 68-75 parts by weight of water. The quick-frozen and fresh-keeping thousand-layer Tofu disclosed by adopting the preparation method is prepared from the raw materials of the soy isolate protein, the glutamine transaminase, the cassava acetate modified starch, the soybean oil, the aginomoto, the white sugar, the complex adhesive and the duck egg white, keeps the original tender and fresh taste of Tofu, has a special tender, crisp, tasty, delicious taste, and has better elasticity and toughness, and strong soup water absorbing capacity; and regardless of frying, stir-frying, oil-frying, stewing or blending other seasonings, the quick-frozen and fresh-keeping thousand-layer Tofu is special in flavor and delicious in taste when being eaten.

The invention provides a whole-oat hypolipidemic functional fine dried noodle and a production method thereof. According to the invention, the preprocessed whole oat flour is acquired according to the steps of preparing flour, stabilizing, pre-curing and finely smashing, and then the technologies, such as, formulation optimization, vacuum dough kneading and special rolling, are adopted for increasing the oat additive amount while guaranteeing the organoleptic quality of the fine dried noodle. The oat functional fine dried noodle is prepared from the following raw materials in parts by weight: 10-100 parts of preprocessed whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten powder, 1-3 parts of salt, 0-3 parts of edible glue, 0-3 parts of soda and 0-3 parts of additional starch. According to the invention, under the condition of adding no any additives, 100% oat functional fine dried noodle product is produced, the quality is natural, the functional fine dried noodle belongs to dietary nutrition healthy food and has more obvious effects of reducing blood fat and restraining fat and an excellent staple food choice is supplied for the hyperlipidemia and obese patients.

The invention provides a method for accelerating germination and growing seedlings of millettia specisoa champ seeds in winter. The method comprises the following steps: step 1, mixing the millettia specisoa champ seeds with a sprouting substrate according to a weight ratio of 1: (3-8), placing the mixture into an illumination incubator for 5-15 days, keeping the temperature in the illumination incubator at 25-30 DEG C, maintaining the moisture content of the sprouting substrate at 75-80%, wherein the sprouting substrate comprises 100 parts of China fir sawdust; step 2, burying the millettia specisoa champ seeds obtained in the step 1 into a seedling substrate in a greenhouse, keeping the air humidity in the greenhouse at 85-90 DEG C, and keeping the temperature in the greenhouse to be not higher than 30 DEG C, wherein the seedling substrate comprises garden soil and thoroughly decomposed sawdust according to a weight ratio of (1.5-2.5):1. The method disclosed by the invention increases the germination rate of the millettia specisoa champ seeds in winter from 0 to 90% above, increases the percentage of seedling emergency from 0 to 85% above, and compared with time of the conventional seedling growth in spring, the time is shortened by 2-3 months.

The invention relates to a preparation method of dried beancurd stick and dried beancurd stick prepared thereby. The preparation method comprises the following steps: 1) grinding peeled soybean into soybean milk; 2) carrying out homogenization treatment on the soybean milk and preparing the homogenized soybean milk; 3) adding a mildew preventive and a film-forming agent in the homogenized soybean and carrying out heating and milk boiling treatment; and 4) heating, uncovering bamboo and forming. The method adopts a water grinder for grinding and high-pressure homogenization, and improves the dissolution rate of protein, thus improving the yield of the dried beancurd stick; film-forming agent Curdlan is added in the homogenized soybean milk so as to accelerate the film forming speed; and mildew preventive calcium propionate is added to effectively restrain the growth of the mould, and prolong the shelf life of the dried beancurd stick. The invention has the advantages of low cost, simple and easy technique and larger application and promotion values.

The invention discloses a method for improving fruit free planting survival rate. The method includes the steps of firstly, digging a planting pit; secondly, mixing organic compost fertilizer; thirdly, selecting healthy and strong nursery stock; fourthly, watering; and fifthly covering white thin films. By the method, survival rate of nursery stock can be increased effectively, healthy growth of nursery stock can be guaranteed, production cost is lowered greatly, and significance for realizing expected targets is achieved.

The invention relates to a composite container, bond used in the container and the decomposition method thereof. Due to bonds used, a traditional composite container is decomposed inconveniently. Thecomposite container of the invention comprises a plurality of parts. Each part is adhered by a bond. After absorbing water, the binding power of the bond used will reduce. The composition of the bondis, relative to 100 parts by weight of the matrix resin, the content of bibulous particles with high polymer is 1 part to 200 part by weight. With the structure of bibulous high polymer, the bond is easy to decompose, immerging the composite container in 10degree Cí½100degree C water for 30min to 24 hours, or spraying the composite container by 10degree Cí½100degree C water for 30min to 24 hours, or placing the opposite container in the environment with the temperature 40í½100degree C, and the relative humidity 80í½100úÑRH, for 1 to 24 hours.

The invention discloses a device and a method for silkworm cocoon vacuum penetration treatment. A vacuum tank consists of a cylindrical tank body (4) at the upper part and a conical tank body (5) at the lower part; an upper end cover (6) is arranged at the top of the vacuum tank; a lower end cover (7) is arranged at the bottom of the vacuum tank; a vacuumizing port (10) and a jet orifice (11) are formed on the wall of the vacuum tank; the vacuum tank further comprises a pressure meter (12); and a pressure sensor of the pressure meter (12) is arranged inside the cavity of the vacuum tank. By making full use of negative pressure of the vacuum tank, a cocoon cavity can absorb adequate water and a silkworm cocoon is relatively heavy and crude, so that the silkworm cocoon vacuum penetration treatment device is applicable to automatic silk reeling; the silkworm cocoon vacuum penetration treatment device is quick in penetration and high in efficiency, and the efficiency is 2 / 3 higher than the efficiency of a circulating steam cocoon cooking method; a cocoon cooking worker can easily operate and master the silkworm cocoon vacuum penetration treatment device and can finish the vacuum penetration without walking back and forth for observing; the labor is saved, and the labor intensity of working staff is reduced; and energy is saved, consumption is lowered and benefits are increased.

The invention relates to a shiitake mushroom powder extruding, bulking puffing and processing method and processing equipment, and belongs to the technical field of food processing. The method comprises the following steps of performing drying and crushing, performing mixing and stirring, performing steam conditioning, performing extruding and puffing, and performing potary outputting. According to the method disclosed by the invention, the situation that water absorption is sufficiently performed by materials at high temperature is guaranteed by the steam preheating; and ideal material shapesare also provided for the subsequent extrusion and puffing; after the steam conditioning , heating and pressure boosting are reasonably controlled by the extrusion and puffing , so that the situations that the conditioned materials achieve the state of "supersaturation" of moisture content and pressure can be released instantly are guaranteed, subsequent working procedures of deep-frying and thelike are not needed, and under the premise that nutrient components are not damaged, the ideal puffing effect can be achieved, and crisp and exquisite mouth feels are further guaranteed; and besides,continuous mechanization for realizing the method disclosed by the invention is realized by the equipment disclosed by the invention, so that the method and equipment can be practically applied to industrial production and processing.

The invention aims to provide a water absorption detection method of building ceramics. The water absorption detection method includes the steps: a sampling: digging sample blocks with same sizes fromfour corners and the middle of a sample brick to be detected, and enabling the dug sample blocks to serve as detection samples; b sample treatment: drying samples, and weighing the dried samples to obtain drying weight W of the detection samples; c vacuum detection: placing weighed detection samples in a vacuum tank, performing vacuum pumping treatment on the samples, keeping vacuum, opening a water feeding valve, submerging the detection samples, soaking the samples for 15 minutes, discharging water in the vacuum tank, filling the vacuum tank with air, opening the vacuum tank, and taking outof the detection samples; d weighing: wiping dry the surfaces of the detection samples by the aid of a wet towel with a certain moisture, and performing weighing to obtain contained water weight W1;e calculating water content. Water absorption%=(W1-W) / W*100%. According to the method, moisture of the detection samples is not lost, and detection accuracy rate is ensured.

The invention relates to a sandwich candy floss with donkey hide glue and a preparation method thereof. The candy floss comprises the following ingredients according to parts by weight: 0.3-0.5 parts of donkey hide glue, 2-3 parts of modified starch, 35-40 parts of white granulated sugar, 2-4 parts of gelatin, 0.3-0.5 parts of pectin, 55-60 parts of water, 0.1-0.2 parts of vitamin C and 0.1-0.2 parts of vitamin E. Based on the traditional candy floss formula, the sandwich candy floss is added with the donkey hide glue and the pectin, the water using amount is increased, the using amounts of the modified starch and the gelatin are reduced, the added pectin can retain water completely, so that the cost is lowered, simultaneously, the candy floss body is good in elasticity, and is softer, can be dissolved upon entry into the mouth, and has the same health protection function as that of the donkey hide glue, which can nourish blood and beautify a human body. The preparation method of the sandwich candy floss has the advantages of low cost and high production efficiency.

A tree protecting device comprises two arc clamping bodies, and the inner cambered surface of each arc clamping body is fixedly connected with an arc clamping plate through cylinder springs. The tree protecting device further comprises horizontal pipes, a supporting rod is arranged in each horizontal pipe, the ends of the horizontal pipes are connected with one arc clamping body, the ends of the supporting rods are connected with the other arc clamping body, cross rods are horizontally welded to the edges of the two arc clamping bodies, a slide groove is transversely formed in the lower surface of each cross rod, a slide block is embedded in each slide groove, the bottom end of each slide block is hinged to a supporting rod through a rotating shaft, pin holes are formed in inner wall of the top end of each slide block and the inner wall of the top end of the corresponding slide groove, and pins are arranged in the pin holes. A tree can be supported and protected and prevented from inclining, and the tree protecting device has the effect of being easy to assemble and disassemble. Designed vertical plates and vertical cylinders can prevent animals from gnawing roots and stems and have a water storage function, sponge fully absorbs water in a rapid rain, rainwater loss is reduced, and water can be slowly released to meet the requirement for water of a root system.

The invention discloses a yellow wine production method with improved rice raw material treatment. The method can remove the processes of soaking rice and washing rice. The rice raw material treatment comprises baking and water absorption for obtaining water absorbed rice for a rice steaming process. The method also can comprise pre-steaming and secondary water absorption before the rice steaming process. The rice raw material is treated by adopting a baking mode, so the rice soaking and rice washing processes are saved, rice milk water is not produced, zero discharge of the rice milk water is realized, and the treatment cost of the rice milk water is reduced. Two rice steamers are connected in series for steaming, so the rice fully absorbs water, undercooked rice is reduced as much as possible, and the stability of fermentation is kept.

The invention relates to a preprocessing method of kidney beans. The method comprises the following steps that cleaned kidney beans of which impurities are removed are subjected to constant-temperature soaking, low-pressure stewing, hot-air drying and microwave puffing, so that the kidney beans can fully absorb water to ensure that part of the kidney beans are pasted; the content of water is removed in a hot-air drying process and the interior structure of grains is loosened by means of microwave puffing so as to form a large quantity of gaps and channels, and thus, re-watering is facilitated, and the content of water is continuously reduced at the same time. The appearance shape of the processed kidney beans is not obviously changed, the pasting degree is improved, the re-watering speed is high, the stewing performance is improved, the expiration date of a dried product is long, the problems of long stewing time, difficulty in water absorption, hard taste and the like of the kidney beans can be solved, the nutrition and the flavor of the kidney beans are reserved, and the requirement that the kidney beans can be cooked and boiled together with the rice can be met.

The invention discloses a method for making a tea-based beverage through a capsule beverage machine, and belongs to the technical field of beverage preparation. According to the method for making thetea-based beverage through the capsule beverage machine, the problem that a tea-based beverage made by an existing tea making machine is low in quality is solved. According to the method for making the tea-based beverage through the capsule beverage machine, the capsule beverage machine comprises a brewing head provided with a water inlet pricking needle and a leading-out pricking needle, a brewing cup for accommodating a capsule, and a liquid supplying mechanism; and the liquid supplying mechanism communicates with the water inlet pricking needle, and a tea raw material accommodating cavity is formed in the capsule. The method for making the tea-based beverage comprises the steps that a water-absorbing stage is conducted, specifically, the liquid supplying mechanism leads brewing liquid into the tea raw material accommodating cavity through the water inlet pricking needle, so that tea raw materials are soaked and absorb water; a tea extracting stage is conducted, specifically, the liquid supplying mechanism leads the brewing liquid into the tea raw material accommodating cavity through the water inlet pricking needle, and soluble substances in the tea raw materials are extracted to form tea liquid; and a tea discharging stage is conducted, specifically, the tea liquid in the tea raw material accommodating cavity is discharged through the leading-out pricking needle.

The invention relates to a colored brown rice cooking control method and device and an electric rice cooker. The colored brown rice cooking control method comprises the steps that the rice variety ofa to-be-cooked colored brown rice is acquired; in a rice soaking stage of cooking, a heating body is controlled to heat a pot containing the to-be-cooked colored brown rice, and a thermodynamic stateparameter in the pot in the rice soaking stage is detected; when the thermodynamic state parameter in the pot in the rice soaking stage reaches a soaking thermodynamic state parameter corresponding tothe rice variety, the heating body is controlled to work when the change of the thermodynamic state parameter in the pot does not exceed a heating power of a preset rice soaking fluctuating value, and timekeeping is carried out; when the time-counted duration in the rice soaking stage reaches a soaking duration corresponding to the rice variety, the next stage after the rice soaking stage begins.The colored brown rice cooking control method and device and the electric rice cooker can increase the retaining content of anthocyanin of the cooked colored brown rice.

Provided are a cooking appliance, a method of cooking, and a computer storage medium, the cooking appliance including: a pot body in which an inner pot is disposed; the cover body is arranged on the cooker body in an openable and closable manner, and when the cover body covers the cooker body, a cooking space is formed between the cover body and the inner pot; and the control device is configuredto heat by using first power when a cooking program is in a water absorption stage, and heat by using second power when the temperature of the bottom of the inner pot is detected to reach a first preset temperature value until the water absorption process is finished, wherein the second power is less than the first power. Therefore, in the embodiment of the invention, the first power can be used for quickly reaching the first preset temperature value, the food can be quickly absorbed, the sufficient water absorption can be realized in a short time, the effect of the food with high water content after cooking can be more uniform, the taste of the cooked food can be ensured, and the user experience is further improved.

The invention relates to the technical field of concrete manufacturing, and specifically relates to a concrete maintenance device comprising a water catchment layer, a foam plastic layer and a linen layer. The water catchment layer is a plastic film bag with water-permeable holes opened in its bottom. The plastic film bag is arranged above the foam plastic layer. The foam plastic layer is arranged above the linen layer. The peripheries of the water catchment layer, the foam plastic layer and the linen layer are connected head-to-tail and sealed by limiting plates. The plastic film bag is connected with a water pipe; and the water pipe is communicated with a water tank through a water pump. The concrete maintenance device is simple in structure; the arrangement of the water catchment layer can ensure the foam plastic layer to be always in a wet state; the foam plastic layer provides a water source having enough water to the linen layer, thereby allowing the linen layer to completely absorb water for conveniently implementing heat preservation and wet preservation operations to the concrete. The concrete maintenance device is convenient to use, is water-saving and labor-saving, and is able to keep the humidity and the substantially constant temperature of the concrete maintenance surface, accordingly ensuring the concrete maintenance quality as much as possible.

The invention relates to an egg-contained dry food and aims to solve the problems of poor water absorption and expansibility, poor taste, poor floatability and high product price of the traditional egg-contained dry food. The egg-contained dry food is prepared by the following steps of: mixing the following components in parts by weight: 1500-3500 parts of egg powder, 1000-3000 parts of starch, 500-1500 parts of granulated sugar, 200-400 parts of vegetable oil, 250-350 parts of table salt, 50-150 parts of gourmet powder and 1-5 parts of carotene; then, stirring by using water with the mass concentration of 1-10% and the temperature of 0-30 DEG C to form a dough with the water content of 10-40%, wherein the water internally contains a swelling agent; then, forming by using a granulator to prepare grains, heating the grains to over 85 DEG C at the microwave strength of 500-3000J / g within 10-60s, and drying the grains until the water content is up to 8-20%; and then, drying the grains under hot air of 50-80 DEG C until the water content is up to 1-8% and the volume weight is up to 0.20-0.30g / ml to obtain the egg-contained dry food, wherein the egg-contained dry food is porous, the weight of the egg-contained dry food is increased by 4-8 times when the egg-contained dry food restores because of absorbing water in hot water or soup with the temperature over 80 DEG C for 2-5 min, and the restored food floats on the surface of boiling water or soup after 5min.

The invention relates to a soya-bean milk production method with efficient pulverization and noise reduction. The method at least comprises the following steps: (a) a step of pre-heating and soaking, in which, water and materials are added in a heating cup of a heating apparatus, a pre-set temperature no less than 70 DEG C is achieved by heating at a heating rate in a range of 3 DEG C per minute to 10 DEG C per minute, and the next step is carried out; (b) a step of pulverization, in which, water and materials in the cup are pulverized into a thick liquid through rotation of a pulverization blade driven by an electric motor, and the next step is carried out; and (c) a step of cooking, in which, the thick liquid in the cup of the heating apparatus is heated until the thick liquid is fully cooked. Through comparison with the prior art, according to the technical scheme, the method enables the water absorption and expansion rate between epidermis and cotyledon of soya-beans to be preferably uniform, so that the soya-beans can fully absorb water and swell. The method has improved pulverization efficiency and has the function of noise reduction.

The invention relates to a congee cooking control method and an electric cooker. The congee cooking control method comprises the following steps: putting food needed to be cooked into a cooker body, and controlling a heater by a controller to boil food in the cooker body at a first preset duty ratio, wherein the food absorbs water fully; controlling a temperature sensor by the controller to detecta first heating temperature of the cooker body; judging that if the first heating temperature of the cooker body is smaller than or equal to a preset temperature, controlling the heater to stop heating for a first preset time, wherein overflowing caused by adjusting the duty ratio can be avoided effectively; meanwhile, within the first preset time, continuously heating or insulating the food by using waste heat of the cooker body; further controlling the heater to heat at a second preset duty ratio through the controller, wherein the second preset duty ratio is greater than the first preset duty ratio; carrying out heating with a relatively great duty ratio to supplement deficiency of the first heating temperature of the cooker body so as to achieve the first heating temperature needed normally. The congee cooking or soup cooking effect is guaranteed, the cooked congee is relatively thin and is not sticky, and the using degree of satisfaction of a user is guaranteed.

Provided are a cooking appliance, a cooking method and a computer storage medium, and the cooking appliance comprises a pot body, a cover body and a control device, wherein an inner pot is disposed inthe pot body; the cover body is arranged on the pot body in an openable and closable manner, and when the cover body covers the pot body, a cooking space is formed between the cover body and the inner pot; and the control device is configured to heat by using preset power when the bottom temperature of the inner pot is detected to be less than a first preset value when a cooking program of the cooking appliance is in a soaking stage and stop heating when the bottom temperature is detected to be greater than or equal to a second preset value, wherein the first preset value is less than the second preset value. It can be seen that it is possible to ensure that the food in the soaking stage is between the first preset value and the second preset value, so that the food can sufficiently absorb water in the soaking stage, and food with the high water content can achieve the more uniform effect after cooking, and therefore, the taste of the cooked food can be guaranteed, and the user experience is further improved.

The invention provides a rapid breeding method of Euryodendron excelsum cultivation seedlings. The method comprises the steps of explant selection and disinfection, aseptic seedling culture, clustered bud induction, rooting culture, seedling strengthening culture and seedbed culture. Compared with traditional seedling growing methods of Euryodendron excelsum, the method provided by the invention has the advantages of small amount of needed Euryodendron excelsum seeds, realization of short-time mass propagation, keeping of excellent hereditary features of Euryodendron excelsum, good quality of seedlings, low malformed seedling rate, high survival rate of the seedlings reaching 90%, high survival rate of cultivated seedlings reaching 80%, good growth vigor of transplanted nursery stocks, no runt seedlings, effective solving of the problems of increasing reduction of wild resources and difficult natural population updating of Euryodendron excelsum, and provision of technical support for effective protection of the rare and endangered plant Euryodendron excelsum.

The invention discloses a pelletizing method for reducing bentonite consumption. Bentonite is adopted as a binding agent. The pelletizing method comprises the steps of mixing, pelletizing, drying and preheating and roasting. In the step of mixing, a mixture of Qing Gangping concentrate powder with the weight ratio of 50%-70% and XiChang South concentrate powder with the weight ratio of 30%-50% is adopted as pelletizing concentrate powder; and during mixing, water is firstly added to the bentonite to wet the bentonite, and then the bentonite is mixed with the pelletizing concentrate powder to form mixed powder. The bentonite is fully expanded through selective treatment on concrete powder raw materials and control over parameters in the bentonite mixing step, the concentrate power is in full contact with the bentonite, the effective utilization rate of the bentonite is improved, and therefore pelletizing quality is improved.