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58results about How to "Suitable for mass consumption" patented technology
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Integral compound gasification stove
InactiveCN101000146AIncrease firepowerFierce firepowerDomestic stoves or rangesLighting and heating apparatusCombustion chamberBiofuel
The invention is an integrated combined gasification stove, a biofuel gasifier, having gasification hearth, oxidization combustion chamber and multiple oxygen distributor, where the oxidization combustion chamber is equipped in the gasification hearth and the upper end of the oxidization combustion chamber is connected with the multiple oxygen distributor, the upper part of the oxidization combustion chamber is made with fuel gas holes at different heights and the side of the oxidization combustion chamber is equipped with material inlet pipe, and the multiple oxygen distributor is connected through multiple oxygen distribution pipe with air inlet. And it has characters of needing no fan, wide raw material sources, saving energy, high heat valve, no smoke dust and tar, stable performance, etc.
Owner:周海军
Highland barley health care porridge assisting for reducing blood fat and preparation method thereof
ActiveCN101912090ASuitable for mass consumptionSuitable for consumptionFood preparationYeastMedicine
The invention relates to a highland barley health care porridge assisting for reducing blood fat and a preparation method thereof. The invention aims at providing a health care porridge and a preparation method thereof, the health care porridge has a health care function of assisting for reducing the blood fat and can prevent cardiovascular disease. The highland barley health care porridge assisting for reducing blood fat is characterized by comprising the following raw materials of maltitol, highland barley, sticky rice, white kidney bean, peanut, white jellyfungus, phytosterol, red yeasts, phospholipid, sucrose fatty acid ester, sodium tripolyphosphate, disodium ethylenediamintetraacetate and water. The invention is suitable for the assistant treatment of hyperlipoidemia and atherosclerotic and is also suitable for preventing the cardiovascular disease in the healthy people.
Owner:HANGZHOU WAHAHA GROUP
Black garlic chewing tablets and preparation method thereof
ActiveCN102669527AIncrease appetiteDoes not increase blood sugar levelsFood preparationAdditive ingredientRoom temperature
The invention discloses black garlic chewing tablets and a preparation method thereof. The black garlic chewing tablets are prepared from the raw material components in percentage by weight: 3-6% of black garlic residue powder, 7-10% of xylitol and 84-90% of black rice flour. The preparation method of the black garlic chewing tablets comprises the following steps of (1) crushing fermented black garlic residue powder, and screening to obtain fine powder; (2) adding purified water to black rice, soaking at normal temperature, heating for steaming, taking out, drying, crushing and screening to obtain fine powder; and (3) adding purified water to the black rice flour obtained in the step (2), uniformly mixing, heating to obtain pulp, cooling to room temperature, respectively adding the black garlic residue fine powder prepared in the step (1), the black rice fine powder prepared in the step (2) and xylitol to the pulp according to the ratio, stirring uniformly, pelletizing, drying, finishing, and tabletting to obtain the black garlic chewing tablet finished product.
Owner:徐州绿之野生物食品有限公司
Dendrobium officinale tortoise jelly and preparation method thereof
InactiveCN103798568AReasonable compositionSimple manufacturing methodFood thermal treatmentFood ingredient functionsThirstPuerarin
The invention discloses dendrobium officinale tortoise jelly. The dendrobium officinale tortoise jelly comprises tortoise jelly powder, a sweetening agent, a stabilizing agent and the balance of water. The tortoise jelly powder comprises the following raw components in parts by weight: 5-10 parts of rhizoma smilacis glabrae, 10-20 parts of honeysuckle, 5-10 parts of liquorice, 3-8 parts of puerarin, 5-10 parts of radix rehmanniae and 10-30 parts of dendrobium officinale. A preparation method comprises the following steps: preparing the tortoise jelly powder by drip washing, air drying and crushing of the traditional Chinese medicines, mixing the tortoise jelly powder, the sweetening agent and the stabilizing agent so as to obtain a mixture, and adding water to the mixture so as to obtain primary paste; sterilizing the primary paste at high temperature, subpackaging and cooling so as to obtain the tortoise jelly finished product. The tortoise jelly has the effects of clearing away heat and toxic materials, cooling blood, invigorating the circulation of blood, engendering liquid and allaying thirst as those of conventional tortoise jelly. Due to addition of the dendrobium officinale, the tortoise jelly also has the effects of regulating immunity, resisting fatigue, tonifying qi, nourishing yin and the like. The tortoise jelly can be used for eliminating mental fatigue and asthenia of people caused by busy working and learning and effectively improving working and learning efficiency.
Owner:GUANGXI SKYRANINBOW BOILER
Coating flour and method for preparing coating flour through extrusion and heat treatment
ActiveCN104013086AHigh viscosityReduce manufacturing costFood coatingFood shapingCereal grainWheat flour
The invention discloses a method for preparing coating flour through extrusion and heat treatment. The method comprises the following steps that: (1) water is added into grain flour concoct to concoct grain flour paste with a water content of 15 mass percent to 22 mass percent, and the grain flour paste is subjected to puffing through an extrusion machine so as to be made into grain flour strips; (2) the grain flour strips prepared in the step (1) are pulverized, and puffed grain flour is obtained; and (3) the puffed grain flour obtained in the step (2) is added into wheat flour or rice flour according to a proportion of 5 mass percent to 15 mass percent, and the coating flour is obtained. Compared with the prior art, the method has the beneficial effects that the grain flour is subjected to extrusion and puffing treatment by means of high-temperature and high-pressure functions of the extrusion machine based on the puffing technology, and puffed products subjected to heat treatment are obtained; and then, the puffed grain flour is made into the coating flour at a proper proportion, so that the viscosity of the coating flour is increased, the starching quantity is increased, and the texture properties and the eating quality of coating flour products are improved.
Owner:HENAN UNIVERSITY OF TECHNOLOGY
Processing method for gingko-flavor leisure food
The invention belongs to the field of food processing and in particular relates to a processing method for gingko-flavor leisure food. The processing method comprises the technical steps of (1) raw material selection and treatment; (2) flavor pickling material preparation; (3) dipping; (4) cooking; (5) drying; (6) package. The gingko-flavor leisure food obtained by the method disclosed by the invention keeps the fixed appearance and the fixed taste as well as beneficial nutrient components of gingko and is also added with seasoning substances with special flavor fragrance, so that a new product is added for gingko food. The method disclosed by the invention is simple in technology and suitable for industrial production; different specific flavors can be realized according to demands of different customers, so that people have more choices for edible gingko products; the gingko-flavor leisure food tastes brittle, fresh and delicious and is suitable for mass cultural consumption.
Owner:徐州绿之野生物食品有限公司
Preparation method of tablets containing sea cucumber, cordyceps sinensis and propolis
InactiveCN104872485AThe process design route is matureHigh nutritional valueFood ingredient functionsFood preparationNutritive valuesPropolis
The invention belongs to the technical field of health product processing, and particularly relates to a preparation method of tablets containing sea cucumber, cordyceps sinensis and propolis. The method comprises the eight steps of preparing sea cucumber powder, preparing cordyceps sinensis powder, preparing propolis powder, preparing rose powder, preparing fig powder, preparing okra powder, preparing tremella fuciformis and honey juice and molding by tabletting; the method specifically comprises the following steps: firstly, sequentially preparing all raw materials into powder, soaking tremella fuciformis until the tremella fuciformis expand, feeding fresh mushrooms and purified water, cooking and pulping, feeding honey to prepare the tremella fuciformis and honey juice, mixing all the raw materials, slowly feeding the tremella fuciformis and honey juice and the water while mixing, then tabletting, and drying to obtain the product. The tablets containing the sea cucumber, the cordyceps sinensis and the propolis can be drunk or kept in the mouth, the method is mature in process route, equipment are easily available, the product is high in nutritive value, good in health effect, convenient to eat, sanitary and safe, and friendless to production environment is achieved.
Owner:QINGDAO UNIV
Method of manufacturing corn dumpling powder
InactiveCN101108369AStrong and smooth tasteGolden colorGrain treatmentsFood preparationTegmenGround corn
The invention discloses a preparation method of core powder, which is characterized in that: the techinics procedure is as follows: the tegmen of core is extracted by dehuller; crash the corn power after extracting tegmen to 20 to 40 items; add the broken corn into the water of 2 to 5 per cent to process swelling by a bulking machine when the temperature is between 120 to 180 DEG C.; the swelled corn powder is crashed into 80 items; put the broken swelling corn into the 1 to 1.3 times corn powder of 80 items. The corn dumpling powder with forceful and smooth mouthfeel and has nature fragrance of the corn. The production techinics are simple and easy to practice with low cost, which is suitable for mass consumption.
Owner:冯家彪
Five-cereal crisp chip and production technology thereof
InactiveCN104187355AHas health benefitsPromote growth and developmentFood ingredient functionsFood preparationSodium bicarbonateYeast
The invention relates to a five-cereal crisp chip and a production technology thereof. The five-cereal crisp chip comprises the compositions in parts by mass: 40-42 parts of flour, 15-17 parts of corn powder, 3.5-4.5 parts of millet powder, 0.7-0.9 part of black soya bean powder, 3.5-4.5 parts of black rice powder, 7-9 parts of oat powder, 7-9 parts of purple sweet potato powder, 2.5-3.5 parts of Chinese yam powder, 3.5-4.5 parts of lentinus edodes pwoder, 3.5-4.5 parts of oyster mushroom powder, 0.7-0.9 parts of yeast, 3.5-4.5 parts of white sugar, and 0.07-0.1 part of sodium bicarbonate. The production technology comprises mixing, fermenting, preparing a sodium bicarbonate solution, kneading dough, steaming, slicing, baking and packaging. The five-cereal crisp chip is prepared by employing domestic fungus powder, purple sweet potato powder, five-cereal powder and other raw materials according to the principle of reasonable complementation of different nutrition health-care functions through a scientific formula and technology, is low-sugar light type food, and has efficacy of fortifying spleen and appetizing, fortifying stomach and promoting digestion.
Owner:ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
Agerasia preparation
InactiveCN101574509ASmall amount of refinementSuitable for mass consumptionDigestive systemAntinoxious agentsMedicineLiquorices
The invention discloses an agerasia preparation, which is prepared from the following raw medicaments in portion by weight: 24 to 96 portions of ginger, 12 to 48 portions of date, 6 to 24 portions of fennel, 3 to 12 portions of white salt, 1 to 4 portions of clove, 2 to 8 portions of dried orange peel and 15 to 18 portions of liquorice. The preparation is based on an ancient agerasia prescription and uses the dried orange peel of which the efficacy and the synergic action of which are greater than those of tambac in a list of Chinese medicinal materials allowed to eat according to the stipulation of the national health department to substitute the tambac which is absent from the list to prepare into health care food which can be taken for a long time and is cheap and good. The preparation obtained after the extraction and concentration through modern technology ensures that the extraction and retention of effective active substances of medicinal materials are maximized, and finished products of the preparation have small thinning amount, and are easy for human bodies to absorb and carry. The composition has the advantages of safe eating, various product forms, and broad applicable crowds.
Owner:安伟
Skid-proof and burn-proof glass cup
InactiveCN102078117APrevent slipping and breakingPrevent scaldingDrinking vesselsBurned handsBurning hand
Owner:吕尚格
Mist-like tea green health care beverage formulation
The invention relates to a mist-like tea green health care beverage formulation. The mist-like tea contains high selenium element content and has the anti-aging effect on human body and various efficacies such as refreshing spirit, recovering from fatigue, inviting body fluid, pacifying thirst, preventing heat-stroke and lowering temperature and the like; but the drinking of the health care beverage prepared by the mist-like tea needs to be developed. The technical scheme of the invention is as follows: the mist-like tea green health care beverage formulation comprises the following components by weight percent: 70-75% of purified water, 10%-15% of mist-like tea filtering juice, 10-15% of rose tea filtering juice, 1%-3% of citric acid and 3%-5% of honey. The preferred formulation comprises the following components by weight percent: 72% of purified water, 13% of mist-like tea filtering juice, 10% of rose tea filtering juice, 1.5% of citric acid and 3.5% of honey. The mist-like tea green health care beverage formulation has the advantages of convenient carrying, good mouth feeling, low cost, being suitable for mass consumption and prominent health care protection function and has the efficacies of refreshing the spirit, recovering from fatigue, promoting the digestion and the like.
Owner:韩杏
Asparagus saponin oral liquid and preparation method thereof
The invention discloses asparagus saponin oral liquid and a preparation method thereof. The asparagus saponin oral liquid comprises the following components: asparagus saponin, a sweetening agent, an acidity regulator, a stabilizing agent, antioxidant and water. The production process comprises the following steps of: mixing the raw materials; finely filtering; homogenizing; performing vacuum degassing; sterilizing at high temperature instantly; disinfecting bottles and covers; performing thermal encapsulation; sealing the covers; reversing the bottles; spraying codes; cooling by using a bottle cooling machine; performing air drying; performing light inspection; sleeving labels; performing label inspection; boxing; spraying codes on the outer boxes; putting into a storehouse; and passing the finished products and the like to produce qualified finished products. The asparagus saponin oral liquid has the characteristics of strong fragrance, mellow and sweet taste, prominent health-care function and the like and is a novel functional good health-care product.
Owner:CHINA AGRI UNIV
Artificial sea cucumber and its making process
The present invention relates to a kind of artificial sea cucumber and its making process. The material includes glucomannan in 0.1-10 wt%, solidifying agent 0.05-1.5 wt% and sea cucumber crushing liquid in the rest amount. The making process includes mixing crushed sea cucumber with drinking water and seasonings in a mixer to prepare sea cucumber crushing liquid; adding glucomannan under stirring and at 10-90 deg.c, setting the mixture for 5 min to 4 hr, adding solidifying agent under stirring and at 10-90 deg.c, and solidification in some forming mold.
Owner:威海海世界食品有限公司
Instant food and manufacturing method thereof
The invention discloses an instant food and a manufacturing method thereof. Pig gristle and feed liquid are mixed and then undergo rolling and rubbing, sizing, frying, baking, nitrogen-filled packaging and staged conditioning sterilization to obtain instant pig gristle, the yield is improved due to seasoning and sizing, and the product price is more suitable for popular consumption. The modified atmosphere packaging is performed, excessive loss of nutrition is avoided; the shelf life is long, the instant food facilitates market circulation, enters thousands of households and becomes foods on family dining tables; the product is stored at normal temperature, can be eaten when opened and is convenient to carry. The industrial processing of the food is adopted, the instant food is converted into a product convenient to eat from a food material inconvenient to operate in ordinary families, the taste is better, and the product is rich in nutrients such as calcium, iron, phosphorus and colloid. The product is golden in color, improves appetite and is crisp externally in taste, fresh and tender internally. As the saying goes, bone eating supplements calcium. The product has the advantage of enhancing bone growth and is more suitable for being eaten by children at a growing period.
Owner:河南省淇县永达食业有限公司
Refreshing tortoise jelly and preparation method thereof
PendingCN111000179AReasonable compositionEasy to prepareNervous disorderAntinoxious agentsHorticultureCurcuma aromatica
The invention discloses tortoise jelly capable of refreshing. The tortoise jelly is prepared from the components of, by weight, 50 to 70 parts of mesona chinensis benth, 40 to 50 parts of a stabilizer, 20 to 40 parts of astragalus membranaceus, 20 to 40 parts of ginseng, 10 to 20 parts of atractylodes macrocephala koidz, 20 to 30 parts of cassia twigs, 20 to 30 parts of liquorice, 10 to 20 parts of rhizoma acori graminei, 10 to 20 parts of herba eupatorii, 20 to 40 parts of radix curcumae, 5 to 10 parts of turtles and 0.1 to 0.5 part sweetening agent. The invention further discloses a preparation method of the refreshing tortoise jelly. The preparation method comprises the steps of killing and cleaning tortoise, adding water, decocting for 3.5 to 5 hours, and filtering to obtain a tortoiseextracting solution; mixing mesona chinensis benth, astragalus membranaceus, ginseng, atractylodes macrocephala koidz, cassia twigs, liquorice, rhizoma acori graminei, herba eupatorii, radix curcumaeand the tortoise extracting solution in proportion, adding water to extract for 2 to 4 times, extracting for 1 to 2 hours each time, and combining the two extracting solutions to obtain a decocted extracting solution; and adding the sweetening agent and the stabilizer into the decocted extracting solution, stirring until the mixture is gelatinized, sub-packaging, and cooking at high temperature to obtain the refreshing tortoise jelly.
Owner:GUANGDONG SHENG HE TANG HEALTH FOOD CO LTD
Snack food with functions of qi tonification and cardiac strengthening
The invention discloses snack food with functions of qi tonification and cardiac strengthening. The snack food is characterized in that fructus lycii and chestnut pulp prepared from raw materials including fresh fructus lycii and chestnuts is matched with traditional herb extracts of dried longan pulp, Chinese red dates, hawthorn fruits and grosvener siraitia, and royal jelly is added; the snack food comprises components in percentage by weight as follows: 30%-50% of fructus lycii and chestnut pulp, 30%-70% of traditional herb extracts and 5%-20% of oligosaccharide syrup, the components are stirred uniformly, pressed to be shaped by a pressing device, baked, cooled and subjected to nitrogen-filled packing, and the snack food is prepared. The fresh fructus lycii, the chestnuts, the dried longan pulp, the Chinese red dates, the hawthorn fruits and the grosvener siraitia are taken as the raw materials and are extracted and matched scientifically according to the traditional Chinese medicine theory, and the pure natural crisp snack food which is nutritional and convenient to take and has a good taste is prepared, has the efficacy of qi tonification, cardiac strengthening, promotion of blood circulation, stasis removal, spleen invigorating and yin tonification, can be often taken by people and realizes the functions of qi tonification and cardiac strengthening.
Owner:WEIHAI XINYI BIOLOGICAL TECH
Ice-refrigeration combined air conditioner refrigerator
InactiveCN101368780AEmission reductionAvoid destructionDomestic cooling apparatusLighting and heating apparatusCold airIce storage
An ice-cooled compound air-conditioning refrigerator does not use a refrigeration machine; an ice storage room is arranged inside the refrigerator; an electric fan is used to drive the indoor high-temperature air to release the heat to the ice in the ice storage room so as to reduce the temperature, then a blower is used to pump the mixed air of the cold air and part of the high temperature air and send the mixed air back to the indoor through a heat exchanger and a cold air exit so as to reduce the indoor temperature. The melt-water caused by melting ice is pumped to the heat exchanger through a micro-pump to repeatedly release heat to the mixed air of the cold air and part of the high temperature air sent by the blower, and the melt-water is discharged until the water temperature reaches 25 DEG C. A refrigeration room is arranged at the lower part of the ice-cooled compound air-conditioning refrigerator and divided by an iron plate in the middle, wherein, the upper part of the refrigeration room is used to refrigerate the preserving food, while the lower part is used to refrigerate the ice purchased from the market for standby.
Owner:张忠效
Chrysanthemum ice tea green health beverage formula
InactiveCN104365910AImprove health benefitsEasy to carryTea extractionPeppermintsOphiopogon japonicus
The invention relates to a chrysanthemum ice tea green health beverage formula, wherein the chrysanthemum ice tea green health beverage comprises 12 g of chrysanthemum, 10 g of semen sterculiae lychnophorae, 10 g of medlar, 8 g of lotus seed core, 8 g of licorice root, 6 g of creeping liriope, 10 g of common jujube, 4 g of peppermint, 8 g of fructus momordicae, 4 g of citric acid, 8 g of hawthorn, 4 g of huangshanmaofeng tea, and 8 g of crystal sugar.
Owner:颜笑天
Black garlic chewing tablets and preparation method thereof
ActiveCN102669527BIncrease appetiteDoes not increase blood sugar levelsFood preparationAdditive ingredientRoom temperature
The invention discloses black garlic chewing tablets and a preparation method thereof. The black garlic chewing tablets are prepared from the raw material components in percentage by weight: 3-6% of black garlic residue powder, 7-10% of xylitol and 84-90% of black rice flour. The preparation method of the black garlic chewing tablets comprises the following steps of (1) crushing fermented black garlic residue powder, and screening to obtain fine powder; (2) adding purified water to black rice, soaking at normal temperature, heating for steaming, taking out, drying, crushing and screening to obtain fine powder; and (3) adding purified water to the black rice flour obtained in the step (2), uniformly mixing, heating to obtain pulp, cooling to room temperature, respectively adding the black garlic residue fine powder prepared in the step (1), the black rice fine powder prepared in the step (2) and xylitol to the pulp according to the ratio, stirring uniformly, pelletizing, drying, finishing, and tabletting to obtain the black garlic chewing tablet finished product.
Owner:徐州绿之野生物食品有限公司
Novel plastic steel door-window sectional material
The invention relates to a novel plastic steel door-window sectional material comprising the following raw materials by weight: 70-80kg of resin, 20-26kg of rock powder, 3-4kg of titanium pigment, 3-4kg of precipitant, 8-9kg of chlorinated polyethylene, 0.4-0.8kg of modified resin, 10-14g of ultramarine, 10-14g of whitening agent, 40-60g of polyethylene wax, 70-90g of stearic acid and 10-12g of ammonium polyphosphate. According to the novel plastic steel door-window sectional material, the resin is used as the main raw material, the rock powder for reducing the product cost as well as the titanium pigment, whitening agent and ultramarine achieving a whitening effect are added to ensure that the product can not turn yellow when used for a long time, and chlorinated polyethylene with impact resistance as well as PE wax and stearic acid for lubrication are added at the same time. The plastic steel door-window sectional material disclosed by the invention has relatively strong corrosion resistance, ultraviolet resistance, fire resistance, insulating property and the like, and is high in safety factor, low in cost and suitable for the level of mass consumption.
Owner:江苏荣光塑料科技发展有限公司
Instant barley highland cereal for reducing cholesterol and preparation method thereof
ActiveCN101999597BSuitable for mass consumptionSuitable for consumptionFood preparationCholesterolCorn flour
The invention relates to an instant highland barley cereal for recuing cholesterol and a preparation method thereof. The invention aims to provide an instant barley cereal with an auxiliary cholesterol-reducing health care function and a preparation method thereof. The invention has the technical scheme that the highland barley cereal comprises the following manufacturing raw materials: raw cereal, white granulated sugar, powdered oil, phytosterol, powdered milk, malt extract and milk powder essence, wherein the raw cereal comprises the following manufacturing raw materials: highland barley flour, wheat flour, rice flour, corn flour, white granulated sugar and salt. The invention is suitable for auxiliary therapy for patients with hyperlipemia and atherosclerosis, and is also suitable for preventing cardiovascular disease for healthy population.
Owner:HANGZHOU WAHAHA GROUP
Novel super-white water-resistant putty powder and preparation method thereof and method for manufacturing glittering and translucent white-wall carving decoration wall
InactiveCN109517423AImprove water resistanceGood viscosity stabilityCovering/liningsFilling pastesLacquerWhitening Agents
The invention discloses a novel super-white water-resistant putty powder and a preparation method thereof. The novel super-white water-resistant putty powder is prepared from the following componentsin parts by weight: 15 to 20 parts of superfine triple superphosphate, 25 to 30 parts of ash calcium powder, 0.5 to 2 parts of hydroxypropyl methyl cellulose, 40 to 50 parts of talcum powder, 0.1 to 1part of starch ether, 1 to 5 parts of latex powder, 0.51 to 2 parts of whitening agent, 7 to 15 parts of light calcium carbonate, and 2 to 3 parts of pearlescent pigment. The preparation method comprises the following steps of in the preparation process, weighing the components according to a ratio, and uniformly mixing, so as to obtain the novel super-white water-resistant putty powder. The novel super-white water-resistant putty powder has the advantages that the super-white and environment-friendly effects are realized, the paint is not used at certain degree, the technique is advanced, and the application effect is good. The invention also discloses a fully novel construction method for manufacturing the glittering and translucent white wall with similar carving effect by the super-white putty powder; the application prospect is broad.
Owner:定州康丽水性涂料有限公司
Method for preparing beef short ribs
The invention discloses a method for preparing beef short ribs. The method includes the steps that 500 kg of beef short rib raw materials are taken back and then are sawn to be in a sheet shape by a bone cutter, 70% of the beef short rib raw materials are unfrozen and then are poured into a tumbler to be added with an ingredient A and an ingredient B, and the ingredient A and the ingredient B are evenly stirred by a beating machine before the ingredient A and the ingredient B are added; tumbling is conducted for 4 hours, and then 10-12 kg of corn starch is added to be evenly stirred for quantitative packing; in the quantitative packing group pipeline operation process, the temperature is controlled to be 130 DEG C, the vacuum time is 1.5 s, packing groups are placed into a frozen cave after being packaged, the temperature of the frozen cave is below 18 DEG C, and is carried out the next day. The method is simple and convenient to implement, and the fresh degree of the beef short ribs can be improved; the beef short ribs can be eaten conveniently and particularly suitable for mass consumption; standardization and industrialization production of the beef short ribs can be achieved.
Owner:FUJIAN DINGWEI FOOD CO LTD
Frozen and seasoned jerk filefish slices and processing method
The invention relates to a preparative technique of fish aquatic foods, in particular to a processing method of frozen and seasoned jerk filefish slices. The frozen and seasoned jerk filefish slices are prepared from, by weight, 10-15% of jerk filefish tallow, 10-15% of purified water, 0.4-0.7% of aginomoto, 1.8-2.0% of soft sugar, 10-13% of salt, 1.0-1.2% of glucose powder, 0.1-0.12% of carboxymethylcellulose, 1.0-1.2% of isomaltooligosaccharide, 0.6-0.8% of composite phosphate, 2.0-2.3% of hydrolyzed animal protein, 0.32-0.37% of galic essential oil, 0.10-0.13% of sorbitol and the balance jerk filefish slices.
Owner:刘作涛
Preparation method of natural ecological N-type structural cotton
InactiveCN109695098AGood anti-mite and antibacterial effectIncrease elasticityBiochemical treatment with enzymes/microorganismsNon-woven fabricsFiberSoft materials
The invention discloses a preparation method of natural ecological N-type structural cotton. The preparation method comprises the following steps: (a) pretreating bast fibers: putting the bast fibersinto a sealed bin, adding a bactericide, naturally fermenting for 5 to 6 days, drying and then packaging for later use; (b) cutting off the dried bast fibers by adopting a flying shear cutter and thenopening to remove sundries; adding low-melting-point resin and crimped and shaped fibers into the bast fibers subjected to sundry removal treatment, mixing, carding, pushing and swinging into N typeto form a net; carrying out heat baking and shaping to obtain an elastic soft material. By taking the bast fibers as main materials, the natural ecological N-type structural cotton has the advantagesof ecology, environmental protection, no toxicity and good mite-resisting and antibacterial effects; the low-melting-point resin and the crimped and shaped fibers are used to improve the elasticity, are pushed and swung into N shape to form the net, and are subjected to heat baking and shaping to obtain the elastic soft material; an arraying structure of the fibers is changed, and the weight is lighter under the condition of unchanged strength; the natural ecological N-type structural cotton has low construction price and good quality, can be applied to the fields of hemp mattresses, home decoration and automotive trim, and is suitable for mass consumption.
Owner:湖南华雨新材料有限公司
Preparation process of dried rosaroxburghii with tea flavor
The invention discloses a preparation process of a dried rosaroxburghii with a tea flavor, which comprises the following steps: (1) taking a fresh rosaroxburghii fruit, cutting off the head and tail,then cutting into two halves from the middle, removing the core, and then placing in clear water for 7-8 hours, washing and cleaning after filtration; drying the washed rosaroxburghii pulp at 35-45 DEG C until the water content is 25-35 % to obtain the dried rosaroxburghii; (2) taking green tea leaves and placing in 80-90 DEG C in water for 3-8 minutes, leaching tea water, and soaking the dried rosaroxburghii prepared in step (1) in tea water for 40-60 minutes, then filtering out the tea water to get A; (3) adding sugar, pepper, star anise and fennel to A, stirring well, then putting in an autoclave at 100-120 DEG C for 15-25 minutes, taking out and cooling to obtain the dried rosaroxburghii with the tea flavor. The prepared dried rosaroxburghii has the advantages of unique taste, rich nutrition and superior mouthfeel, and is of great significance for promoting the economic benefit of the rosaroxburghii.
Owner:QIANNAN NORMAL UNIV FOR NATTIES
Enuresis and night sweat monitoring and alarming system
InactiveCN106227128AHigh sensitivityLow costProgramme controlTransmission systemsEngineeringNight sweat
The invention provides an enuresis and night sweat monitoring and alarming system, which comprises a sensor unit, a signal processing unit, a microprocessor unit, an alarming unit, a wireless module unit, a monitoring terminal equipment unit and a power supply unit, wherein the main body structure of the sensor unit is that two conductive filament nets and cloth materials are staggered; the microprocessor unit is in control connection with the alarming unit and the wireless module unit; after the microprocessor unit receives a signal processed by the signal processing unit, the alarming unit is started to give an alarm, a wireless sending module unit is controlled to send the data to the monitoring terminal equipment unit; the monitoring terminal equipment unit comprises a local smartphone, a remote monitoring system and a remote smartphone. The conductive filament nets serve as the main body of the sensor unit, flexibility is high, accidental alarms and missed alarms are few, and cost is low. The microprocessor is connected with wireless receiving ends including a mobile phone, a PC (Personal Computer) and the like through wireless communication equipment to dynamically monitor whether old people suffer from enuresis and night sweat or not in real time, guardians can conveniently obtain the enuresis and night sweat information of the old people for the first time.
Owner:CHONGQING MEDICAL UNIVERSITY
Dehydrated purple corns as well as production method and application thereof
InactiveCN103919068ABeautiful and fragrantImprove yield per unit areaFood dryingFood ingredient functionsRipenessFlavor
The invention relates to dehydrated purple corns as well as a production method and an application thereof. Purple corn ears which are harvested in the milky ripeness period or purple corn ears which are frozen for fresh-keeping are used as raw materials, after the bracteal leaves and filaments of the purple corn ears are removed, the purple corn ears are cut into sections with the length of 2cm to 3cm, and the corn ear sections are dried, dehydrated and packed to obtain the dehydrated purple corn ears. While the anthocyanin of purple corns is provided, not only can the flavor of porridge be maintained, but also the fragrance of the corns be improved, the dehydrated purple corns are rich in the anthocyanin of the purple corns, and the anthocyanin efficacy is higher than that of other plants; the cooked purple corn porridge is in purplish red to purple according to the addition quantity of the dehydrated purple corns and perfect in combination of color, aroma and taste.
Owner:SHENYANG TEYIJIA CORN TECH
A kind of jelly of dendrobium officinale and preparation method thereof
InactiveCN103798568BReasonable compositionSimple manufacturing methodFood thermal treatmentFood ingredient functionsMedicinePuerarin
Owner:GUANGXI SKYRANINBOW BOILER
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