47results about How to "The solution is not easy to store" patented technology

The invention discloses a water-based non-chrome-zinc-aluminum anticorrosive paint, which is prepared from a component A and a component B with the mass ratio being (1 to 1.3):1. The component A is prepared from the following materials in percentage by weight: 20 to 32 percent of zinc-aluminum powder, 15 to 25 percent of wetting agent, 1 to 5 percent of dispersing agent, and 0.5 to 1.5 percent of nanometer SiO2; the component B is prepared from the following materials in percentage by weight: 15 to 25 percent of organic silicon resin emulsion, 20 to 30 percent of deionized water, 0.5 to 1.0 percent of corrosion inhibitor, 0.05 to 0.5 percent of thickening agent, 1 to 5 percent of adhesion promoter, 0.05 to 0.5 percent of antifoaming agent, and 0.05 to 0.5 percent of coalescing agent, flatting agent and brightener. The paint provided by the invention is low in content of VOCs (Volatile Organic Chemicals), green and environmentally-friendly, high temperature resistant, high in adhesive force and good in corrosion resistance, and the anti-salt spray capability is larger than or equal to 720h.

A fermented low-alcohol fruit juice beverage is prepared from raw fruit through washing, pilling, crushing, squeezing juice, using soluble sugar to regulate its content of saccharide, regulating pH value, adding dried yeast, stirring, fermenting, filtering the fermented liquid, adding drinking water, soluble sugar and citric acid or sodium citrate to make the content of alcohol to be 0.5-3.5 vol%, filtering, filling CO2 gas, pouring in containers, sealing and sterilizing.

The invention relates to the technical field of battery package and discloses automatic equipment for packaging a battery. The automatic equipment adopts working procedures of discharging, pit scouring, local cutting, cell placement, heat seal and the like, and finally, the battery is recovered in a coiled material form; an aluminum plastic film is prevented from being cut off in the whole packaging and forming process, so that the formed battery is recovered in the coiled material form at last; obviously, by adopting the mode, subsequent batch processing of the batteries is realized more conveniently; besides, the problem that the batteries are difficult to store is solved; feeding equipment for manufacturing enterprises in the subsequent processing process is reduced, so the production cost is reduced.

The present invention relates to a regenerative fuel cell apparatus. The apparatus comprises a first insulating plate, an oxygen electrode current collecting plate, an oxygen electrode flow field plate, a membrane electrode, a hydrogen electrode current collecting plate, a hydrogen storage material chamber, and a second insulation plate, wherein the first insulating plate, the oxygen electrode current collecting plate, the oxygen electrode flow field plate, the membrane electrode, the hydrogen electrode current collecting plate, the hydrogen storage material chamber, and the second insulation plate are sequentially and tightly stacked and arranged. The regenerative fuel cell further comprises an air intake pipe and an air discharge pipe, wherein one end of the air intake pipe and one end of the air discharge pipe are communicated with the gas flowing channel of the oxygen electrode flow field plate, the other ends of the air intake pipe and the air discharge pipe are communicated with the outside air. The regenerative fuel cell apparatus further comprises a fan, wherein the fan is arranged toward the end of the air intake pipe, wherein the end of the air intake pipe is communicated with the outside air. The present invention further relates to a regenerative fuel cell system. According to the regenerative fuel cell apparatus and the regenerative fuel cell system of the present invention, the main body of the fuel cell and the hydrogen storage material form the integration, such that the problem of difficult hydrogen storage is solved, and the purposes of portability and compactness of the regenerative fuel cell energy storage are achieved.

The invention relates to cherry and grape health care wine and a preparation method thereof. The health care wine comprises 25-35% of fresh cherries, 35-60% of fresh grapes, 5-10% of medlar, 5-10% of dried longan and 5-10% of red dates, wherein the total weight percent of the five raw materials is 100%. The cherry and grape health care wine has rich flavor, not only has the nutritional values of the grapes and other compositions but also has the health care effect and also can be used for solving the problems that the cherries are not easy to store and can not be eaten by people all the year round. The preparation method is simple and practicable, is short in production cycle and low in cost and can achieve large-scale production.

The invention discloses a high-protein distiller's grain feed and a preparation method thereof. With distiller's grain and silkworm pupa powder as main materials, the preparation method for the high-protein distiller's grain feed utilizes a variety of strains ( such as phanerochaete chrysosporium, trichoderma reesei and aspergillus niger) to carry out step-by-step fermentation, and thereby lignin,cellulose and hemicellulose in distiller's grain are deeply degraded in succession. The invention effectively controls factors (such as choice and proportioning of carbon source and nitrogen source,oxygen input, intermediate degradation product, enzyme activator and inhibitor) in the process of microbial fermentation degradation, increasing the degradation rate of crude fibers, the utilization rate of distiller's grain and the feeding value of the distiller's grain feed. According to the high-protein distiller's grain feed prepared by the fermentation method disclosed by the invention, the crude fiber content is decreased by 12 to 15 percent, the crude protein content is increased by 25 to 28 percent, and the nutrition of the high-protein distiller's grain feed is closer to the nutritionof complete feed.

The invention discloses an umbrella with a telescopic umbrella cover. The umbrella comprises an umbrella body and an umbrella cover. The umbrella is characterized in that a groove is formed in the tail end of an umbrella handle; the tail end of the umbrella ribs is inwardly bent to form a certain arc shape; a magnet is arranged in the umbrella handle; the tail ends of umbrella ribs and a bottom cap of the umbrella cover are made of magnetic materials; a connecting rod is arranged at the tops of the umbrella ribs; an outer thread is arranged on the surface of the connecting rod; an inner thread is arranged in the cover head of the umbrella cover. When the umbrella is opened, the umbrella cover is contracted at the top of the umbrella handle; when the umbrella is closed, the umbrella cover can be pulled down for preventing rainwater from dripping down; the magnet is mounted in the handle, so that the umbrella can be conveniently folded and the umbrella cover can be prevented from sliding down; the umbrella cover on the umbrella is detachable and convenient to clean and dry.

The invention belongs to the technical field of textile printing and dyeing, and especially relates to a white-resistant pulp used for physical reserve printing by a reactive dye. The white-resistantpulp comprises the following raw materials by mass percentage: 1-3% of citric acid, 2-4% of sodium trichloroacetate, 3.5-5% of thickening powder, 20-23% of a photosensitive organosilicon-modified acrylic acid ester derivative adhesive, 14-27% of a covering agent, and the balance of deionized water. The reserve printing effect can be obtained through physical shielding effect, the organosilicon-modified acrylic acid ester adhesive capable of rapidly forming a film at low temperature and having no absorption on the reactive dye is used, and is mixed with zincite powder capable of preventing diffusion of the reactive dye, greatly diluting and covering color of the reactive dye, and an acidic printing paste is added for thickening.

The invention discloses an ice clara quick-boiled soup which comprises an ice clara pack, a seasoning pack and a sesame oil pack, wherein the ice clara pack comprises 10 parts of ice clara, the seasoning pack comprises 4-5 parts of salt and 1-1.5 parts of monosodium glutamate, and the sesame oil pack comprises 4-5 parts of sesame oil. The invention further discloses a preparation method and using method of the ice clara quick-boiled soup. According to the invention, the ice clara is treated by a vacuum freeze drying technology, so that the nutritional components of ice clara are better remained. The ice clara quick-boiled soup is good in reconstitution properties of the finished product, and basically identical to a fresh product in shape, color and taste after reconstitution. The ice clara quick-boiled soup can be stored for a long term without any additives, so that the problem that the fresh product is difficult to store is solved. The ice clara quick-boiled soup is very convenient to eat and is not limited by seasons and regions. The commercial value of the ice clara is greatly improved, thereby facilitating plant production and industrialized development of ice clara.

The invention provides a method for brewing persimmon brandy. The method comprises the following steps: (1) picking ripe persimmon fruits of 'Fuping Sharp Persimmons', naturally airing and freezing the persimmon fruits, then crushing to remove stones and calyxes, measuring sugar, then putting into a fermentation tank, and adding 80-90g / t of potassium metabisulfite; (2) adding 30-50g / t of pectase and 10-30g / t of cellulase, and adjusting the pH value of persimmon juice to be 4.0; and (3) adding high-activity yeasts, stirring fully and uniformly, dissolving by using a persimmon juice-water mixed solution which is 10 times of the weight of the yeast in the tank, placing for 30 minutes to ensure that the temperature difference between the yeast and the persimmon juice in the tank is less than or equal to 10 DEG C, pouring into the fermentation tank, stirring uniformly, fermenting for 8-12 days at 18-20 DEG C, and appropriately adding cane sugar according to the condition of raw materials and alcohol degree in the fermentation process. According to the method, the high-quality raw material of 'Fuping Sharp Persimmons' with local features is adopted and is subjected to air-drying and freezing to obtain persimmon clear juice for fermentation, water is not added, and the raw material liquid is clarified and transparent and is easy to filter; the residual fermentation partial normal juice is utilized, and a Methode Charantaise is adopted for treatment and ageing, thereby obtaining the persimmon brandy which has mellow aroma and a plump wine body.

The invention relates to strawberry and frozen grape wine and a preparation method thereof. The wine comprises 35-45% of fresh strawberries and 55-65% of fresh grapes, wherein the total weight percent of the two raw materials is 100%. The strawberry and frozen grape wine has rich flavor, not only has the nutritional values of the grapes and other compositions but also has the health care effect and also can be used for solving the problems that the strawberries are not easy to store and can not be eaten by people all the year round. The preparation method is simple and practicable, is short in production cycle and low in cost and can achieve large-scale production.

The invention discloses a freezing egg tart liquid. The freezing egg tart liquid is prepared by mixing the following components in parts by weight: main raw materials: 15 to 25 parts of salted egg yolk, 25 to 35 parts of egg yolk liquid, 60 to 70 parts of egg white liquid, 120 to 140 parts of milk, and 40 to 45 parts of whipping cream; auxiliary materials: 40 to 45 parts of white granulated sugar,0.1 to 0.3 part of edible salt, 0.3 to 0.6 part of thickener, 0.04 to 0.06 part of gardenia yellow pigment, 0.3 to 0.5 part of fresh milk essence, and 60 to 80 parts of water. The freezing egg tart liquid has the advantages that the obvious difference of color is avoided in the quality warranty period; after thawing, the obvious difference of mouth feel and the caking are avoided; the conveniencein use is realized, the quality is stable, and the Portuguese egg tart with color rand attractive appearance can be baked.

The invention discloses a preparation method of instant canned asparagus. According to the preparation method, by means of soaking in mixed enzyme and moistening by rice vinegar, asparagus peel is softened and decomposed, asparagus is prevented from aging, and the phenomenon of oxidative decolorization of the asparagus is avoided; in the processing process, the asparagus does not need to be peeled, so that the product yield is improved, and the nutrition ingredients and appearance integrity of the asparagus are maintained to the utmost extent. The soak solution is asparagus juice mixed with dry Chinese rice wine, tea polyphenol and the like, so that the instant canned asparagus spear is green and natural in composition and has functions of sterilization and preservation, and the original flavor of the asparagus is maintained. The instant canned asparagus prepared by the method solves the problems that the fresh asparagus is not easy to store and not convenient to eat, and has the health care effects of sterilizing, reducing fat, reducing blood glucose, improving sleep, cleaning up the intestines, enhancing metabolism, and the like; furthermore, after the preparation method of the instant canned asparagus is adopted, the appearance, flavor and nutrition ingredients of the fresh asparagus are maintained, and the additional value of the asparagus is improved.

The invention discloses a preparation method for an instant green soya bean can. Through mixed enzyme immersion, enzymatic hydrolysis and rice vinegar moistening, green soya bean surfaces can be softened and decomposed, overmuch grease and proteins can be removed, beany flavor is removed, green soya bean aging oxidation and decoloring are prevented, and original nutrition components, color and appearance of green soya beans are retained maximum. The immersion liquid employs dry Chinese rice wine, tea polyphenol and the like, the components are green and natural, sterilization anticorrosion effects are achieved, and original local flavor of green soya beans is retained. The problem is solved that fresh green soya beans are not easy to store and not convenient to eat, and the prepared instant green soya beans have health preserving health care functions of lowering cholesterol, nourishing liver and nourishing stomach.

The present invention discloses a theaflavin beverage tablet. It includes tea extract in which the theaflavin content is at least 10 wt% and auxiliary material for making said beverage tablet. In the tea extract the content ratio of theaflavin and coffein is at least 10:3. Said invention also provides the theaflavin beverage made up by using said beverage tablet.

The invention discloses a method for making canned cherries. By means of mixed enzyme soaking, enzymolysis and moistening, the skin of the cherries can be softened and decomposed, the cherries are prevented from being aged or oxidized and decolored, and the original nutrition ingredients, colors and appearances of the cherries are kept to the maximum extent. Sugarcane juice, tea polyphenol and the like are adopted as soaking liquid, the ingredients are green and natural, the function of sterilization and preservation is achieved, the original faint scent fruit flavor of the cherries is kept, and iron or cyanophoric glycoside poisoning caused by improper eating of the cherries can be avoided. According to the canned cherries made through the method, the problem that fresh cherries are hard to store is solved, and the life cultivation and health preservation effects of tonifying qi, expelling wind-damp, achieving detoxifying, preventing cancer, accelerating hemoglobin regeneration, resisting aging and the like are achieved.

The invention discloses a preparation method of canned yellow peach in syrup. The preparation method comprises the following steps: performing mixed-enzyme immersion, enzymolysis and covered moistening on the yellow peaches so as to soften the skin of the yellow peaches as well as prevent the yellow peaches from aging, oxidative de-colorization and browning. According to the preparation method, no peeling process is required in the processing cycle, so that the product yield is increased while the original nutrients, color and appearance of the yellow peaches are preserved to the maximum. Cane juice, tea polyphenols and the like are added in the immersion solution, so that the immersion solution is green and natural in ingredients, and has the effects of sterilization and antisepsis; thus, the special mellow fragrance of the yellow peach is preserved. The canned yellow peach in syrup prepared according to the preparation method solves the problem of difficult storage of the yellow peaches. The yellow-peach flesh of the canned yellow peach in syrup is firm in texture but not half-cooked, rough-edged or rotten-soft. The canned yellow peach in syrup is bright and golden in color and luster, elastic, low in fiber content, appropriate in hardness and good in taste.

The invention relates to the technical field of plant processing, in particular to a steady-state preparation method of dried strobilanthes cusia leaves with low enzyme activity and high content of indole glycoside and chlorophyll. The invention provides a method for steady-state treatment and processing of alkaloid in fresh stems and leaves of strobilanthes cusia, which comprises the following steps: withering fresh leaves of strobilanthes cusia, carrying out microwave enzyme deactivation treatment, carrying out high-temperature drying, regulating air flow to quickly lose water, quickly cooling to balance moisture, lightly rolling and shaping, and then carrying out microwave low-temperature drying, thereby obtaining the strobilanthes cusia stem and leaf alkaloid. The content of indole glycoside is more than 6%, the enzyme activity of glycosidase is less than 2U / g, the content of chlorophyll is 5-10mg / g, the content of water-soluble substances is more than 30%, and the content of alcohol-soluble substances is more than 15%. The preparation method is clean and pollution-free, and can solve the problem that the strobilanthes cusia is difficult to store, transport and convert after being harvested.

The invention provides a drying rack and a clothes dryer with the same. The drying rack comprises a rack body, and supporting bodies arranged on the two sides of the rack body and connected with the two ends of the rack body; a containing cavity for containing the rack body is formed inside each supporting body. The drying rack is stretchably arranged inside the clothes dryer so that the drying rack can be retracted when the drying rack does not need to be used, no space is occupied, and the problem that the drying rack is large in size and not easy to store or contain is effectively solved.

The invention discloses a honey fruit wine and a preparing method thereof to solve the problems that in the prior art, beverages blended with honey are likely to cause turbid precipitate, unpleasant in color and strong in taste. The honey fruit wine is prepared from, by weight, 10-30 parts of winter jujubes, 10-30 parts of fructus lycii, 70 parts of honey, 5-20 parts of pectinase, 10-30 parts of wine yeast and 20-60 parts of water. The honey fruit wine is red transparent liquid and free of precipitate and impurities, has the mellow mixed sweet aroma of winter jujubes, fructus lycii and honey, and is proper in taste.

The invention discloses a preparation method of a mixed fruit can. Through mixed enzyme soaking, enzymolysis and covered moistening, the fruit peel can be softened and decomposed; the pulp aging, theoxidative decolorization, the brown stain and the like are prevented; in the processing process, the peeling treatment is not needed; the product yield is improved; the original nutrition ingredients,the color luster and the appearance of all fruits are maintained to the greatest degree. Orange juice, tea polyphenol and the like are added into soaking liquid; the ingredients are green and naturaland have the bactericidal and anticorrosion effects; the specific intense fragrance of the fruit raw materials is maintained. The mixed fruit can prepared by the preparation method solves the problems that the fresh fruits cannot be easily stored; the nutrition of single fruit is incomplete, and the like. The can pulp is hardened without half-cooked state, rough edge or soft rot; the color luster is fresh bright; elasticity is realized; the fiber is little; the hardness is proper and the mouthfeel is good.

The present invention discloses a scallion seasoning sauce and a manufacturing method, and the raw material ratio(according to the weight) is: 3 to 6 kg of the net scallion, 1.0 to 1.5 km of the soybean oil, 50 to 70 g of the pepper, 40 to 80 g of the common fennel, 50 to 80 g of the raw garlic, 50 to 80g of the raw ginger, 70 to100 g of the tomato paste, 30 to 50 g of the monosodium glutamate, 0.12 to 0.18 kg of the salt, 0.8 to0.5 g of the ethyl maltol, 3 to 5gof Beta-ring shaped dextrin, 0.3 to 0.8kg of the white sesame seed kernel, 0.3 to 0.6 kg of the groundnut kernel, 40 to 70g of the sugar, 25 to 50g of the TBHQ and 6 to 15 g of the potassium sorbate. The invention solves the problem that: the fresh scallion is uneasy to be stored, the traditional scallion product is difficult to keep the original nutrition and tasting of the scallion, which increases a novel variety of the seasoning for the market. The invention technique greatly improves the additional value of the fresh scallion, animates the economy and drives the development of the related industries. The product of the invention is delicious with tiny hot and special aroma and rich nutrition, which can mix vegetable, mix noodle, and be eaten with the steamed bread, and the invention is the needed good thing.

The invention relates to the technical field of healthy food, in particular to a nutritional and healthy product with a blood fat improving function. The nutritional and healthy product comprises 0.5-2 parts of rhizoma alismatis mosses, 3-8 parts of hindu lotus seeds, 1-5 parts of lanceleaf lily bulb, 2-3 parts of common yam rhizomes, 1-3 parts of adsuki bean seeds, 1-5 parts of Chinese dates, 1-3parts of white hyacinth beans and 1-18.5 parts of konjak. Raw materials are weighed according to the formula, raw material powder is mixed after the treatment processes of curing, crushing, sieving and the like, the powder is uniformly stirred, placed under the condition of the temperature of 55 DEG C and dried to reach water content lower than 5%, and finally, the powder is sub-packaged and preserved in vacuum to obtain the nutritional and healthy product. The nutritional and healthy product has good sensory quality, meets the taste requirement of people, has the function of reducing blood fat and is a green and healthy blood fat reducing good medicine.

The invention discloses a winding device of a rewinding machine. The winding device comprises a rack, a winding rotating shaft and a lathe tail bracket fixed to the rack; a stretchable circular-truncated-cone-shaped live centre is arranged on the lathe tail bracket, a plastic pipe for winding plastic thin film adhesive tape is arranged between the winding rotating shaft and the circular-truncated-cone-shaped live centre, a U-shaped groove is formed in one end of the plastic pipe, the end of the plastic pipe is installed at the shaft end of the winding rotating shaft in a sleeving mode, a transmission pin for driving the plastic pipe to rotate is arranged in the U-shaped groove and is fixed to the shaft end of the rotating shaft, the other end of the plastic pipe is installed on the circular truncated cone lateral face of the circular-truncated-cone-shaped live centre in a sleeving mode, and the circular-truncated-cone-shaped live centre jacks the plastic pipe to the winding rotating shaft depending on the circular truncated cone lateral face.

The invention discloses orange marmalade. The orange marmalade is characterized by comprising the following raw materials in parts by weight: 55 parts to 65 parts of oranges, 10 parts to 12 parts of grapes, 10 parts to 14 parts of white sugar, 16 parts to 20 parts of honey, 6 parts to 8 parts of litchi juice, 5 parts to 7 parts of lemon juice, 2 parts to 4 parts of pectin, 1 part to 3 parts of lotus flower powder, and 45 parts to 65 parts of water. The invention also discloses a preparation method of the orange marmalade. The orange marmalade disclosed by the invention has more nutrition, and the taste is sweeter and milder; the operation is simple and safe, vitamins can be prevented from being lost, rich nutrition values can be maintained, and a physiological function of a human body can be maintained well; therefore, the orange marmalade is suitable for a majority of people to eat; and moreover, the preparation method is simple and convenient, and the problem that fruits are difficultly stored is solved.

The present invention discloses a food jam. The food jam is prepared from the following raw materials in parts by weight: 30-50 parts of pineapples, 10-12 parts of lemons, 20-30 parts of mangos, 8-10 parts of maltose, 18-22 parts of honey, 5-7 parts of lotus flower pollens, 4-6 parts of nutritional powder, 2-4 parts of pectin, 1-3 parts of a roselle flower extract, 1-2 parts of compound organic acids and 0.3-0.8 part of protease. The present invention also discloses a manufacture method of the food jam. The food jam has a fragrance of various fruits of pineapples, mangos and lemons, is mellow in fruit fragrance and rich in vitamin content, can promote secretions of gastric acids and gastric digestive enzymes, improves appetite and promotes digestion, has effects of nourishing yin and skin, and preventing aging, can enable people to taste a mellow fragrance, can also well maintain human body physiological functions, is suitable for a consumption of general populations and simple and convenient in the manufacture method, and solves a problem that fruits are not easy to store.

The invention discloses a method for pickling ipomoea aquatica. The finished-product pomoea aquatica is obtained by selecting the ipomoea aquatica, performing cleaning, performing drying in the sun, performing blanching and performing pickling. The method has a short production cycle, high practicability and low production costs, can consume a lot of the ipomoea aquatica, and is easy to promote.