80results about How to "Unique quality" patented technology

Uniform subject and object oriented data structure adopted in computing device to efficiently store, distribute and process data in a variety of applications. Said data structure comprised of multiple complementary subparts that together and independently facilitate communication (of inputs and outputs) through one or more defined interfaces to facilitate secure access and coordination between given individual subject(s) and other real (physical or metaphysical) entities. Methods are also disclosed that work in tandem with the data structure and interface components to enable and require a single or given human user or other individual personal subject (belonging to a secure AFFIRM network) to maintain exclusive (private) self-control over at least one virtual domain that represents themselves (their actions and their relationships).

New, effective and non-toxic compounded henna based hair dyes that are non-toxic, natural and hypoallergenic that provide an alternative to conventional hair color. The products are made using 100% Green Chemistry and do not utilize encapsulation.

The present invention teaches a machine and process that generates music given a set of simple user-specified criteria. The present invention enables music generation wherein a user may specify the duration and tempo of the music to be generated that may then be played or stored for retrieval and use at a later time and does not require the user to be a skilled composer of music. The present invention allows the user to generate music in a very short period of time wherein the music generated by also has beginnings and endings that occur in a manner that is esthetically appropriate. In addition, transitions within the generated music occur in a manner that is esthetically appropriate. Music generated by the present invention also has unique qualities that are desirable to users that use music in their own products or works.

The invention relates to the crucible manufacturing field and is a process for producing an arc quartz crucible by vacuum plus coating, equipment, products thereof. The invention solves the problems that the crucible manufacturing process in the prior art can not solve the operating requirements of long time, high temperature, and high purity of the quartz crucible, a uniform high purity quartz layer can not be formed in the vacuum state by uniform spraying, the layered spraying can not be accurately and timely carried out, and the like; therefore the process and the equipment for producing the arc quartz crucible by vacuum plus coating are provided; the quartz sand is poured into a vacuum mould to shape a prebuilt shape which is put into a founded chamber; a vacuum pump is started and the temperature is controlled, and then the melting and preheating begin; by controlling two hoppers of a double-hopper charging machine, the high-purity quartz sand is sprayed into the quartz crucible in the process of melting, and then mixing spraying coating is sprayed; the vacuum pump is closed during keeping the temperature. The quartz crucible produced by the process and the equipment of the invention has strong non-deformability of long time and exhaustion resistance in high temperature and can be used for long time.

The present invention relates to a sweet red liquor and its production method. It is made by using red sorghum, xiaoqu, anka and white liquor according to the mixing ratio of 47-53:01-025:1.5-3:50-150 or using red sorghum, xiaqu and white liquor according to the mixing ratio of 47-53:0.1-0.25;50-150 through the processes of soaking, cooking, tedding, culturing yeast, saccharifying, closed fermentation, pressing, sterilizing, ageing and inspection. It is a low alcohol liquor with high nutritive value.

The technology for planting Yannan Dizhu pinellia tube GAP includes selecting land, selecting seed, preparing land, seedling, preventing diseases and pests, weeding, applying fertilizer, collecting and processing. The artificially planted planting Yannan Dizhu pinellia tube has the medicinal effect and quality of wild Yannan Dizhu pinellia tube maintained, and has high effective component content, stable effective component content and no pollution. Therefore, the technology of present invention can protect and develop the said medicine resource.

The invention provides an artificial breeding method of diodon hystrix. The artificial breeding method comprises the following steps of: parent fish sourcing and screening, intensive parent fish breeding, parent fish spawning induction and artificial breeding. According to the artificial breeding method, diodon hystrix parents are enriched in bait nutrition, and the parents can be matured in gonaddevelopment under the artificial breeding condition through coordination of technological conditions of temperature, salinity, dissolved oxygen, pH value, oxygenation power, ammonia nitrogen and nitroso nitrogen, so that the hatchability of the parents is high through artificial spawning induction and hatching. The fry hatched by adopting the method grows fast, balanced in nutrition, strong in immunity, high in meat content and high in survival rate, and the method can be used for large-scale breeding of diodon hystrix fry and meets the requirement of large-scale breeding. Moreover, through three-stage artificial fry breeding, the delicious taste of wild diodon hystrix is kept, the bred diodon hystrix has special quality, flavor and rich nutrition, and the economic benefit and the ecological benefit are remarkably improved.

Disclosed is a specialized holster design and system. The holster disclosed herein is intended to be used by an individual to carry a handgun on his or her person in such a way that the weapon may be partially or completely out of view, securely in place yet immediately available to be drawn from the holster when needed. The holster is variable in ways that also allow the user to make adjustments for comfort and tactical preferences. Once the weapon is drawn the holster remains open allowing one handed re-holstering. Among other attributes, four key features enable in part its broad ranges of functions. These four are the unique outer coating, the retention qualities, fold out attachment tab, and the particularly angled clip. The design enables a novel lightweight holster form fitted to the weapon and maintained securely in place firmly against the user's body in a concealed manner.

The invention relates to a production technique of specialty tea. The production technique of the specialty tea includes: subjecting fresh tea leaf to withering, rolling, fermenting and initial drying; performing stuffy piling, namely directly stacking cloth bags containing the tea leaf when the tea leaf is initially dried and spread to cool to about 50 DEG C, slightly compacting for 2-3 hours, timely re-drying sufficiently to improve aroma so as to obtain the novel unique tea. The specialty tea is elongated and tight, is fully dark with golden yellow tip, has elegant and lasting internal aroma, has flower aroma, has mellow taste and is sweet after taste. Soup of the specialty tea is orange and clear with evident clear rim. Infused leaves are red and yellow and are as tender and even as flowers.

The invention discloses a production method for a gold brown glaze and the products of the gold brown glaze. The gold brown glaze is composed of the following constituents in percentage by weight: 12-25% of albite, 15-25% of calcium carbonate, 5-7% of barium carbonate, 10-12% of talcum, 2-8% of kaolin, 7-8% of ferric oxide, and the balance of quartz. The production method comprises the steps of glaze preparation and product preparation, wherein blank preparation, charging and sintering, cooling and the like in the product preparation adopt strict temperature control conditions and a uniform glazing method. Ceramic products prepared by a composition formula and a sintering process for the gold brown glaze disclosed by the invention have unique quality and characteristics, the gold brown glaze is brown in appearance glaze colour, exactly like a shape of sesame gold spots, thick in glaze surface and semitransparent, bulged or recessed points, lines and surfaces present white in the glaze, and generate colours with different depths and are capable of embodying shapes and lines better, and the content is more abundant, harmonious and varied; and the sintering process is convenient to control, sintering temperature control realizes energy conservation and reliability, and sintered products are high in qualified rate.

An oral-product container is disclosed that includes a plurality of breath fresheners contained therein for breath freshening purposes. The container includes an elongated dental instrument (e.g., a toothpick or dental floss) for hygiene improving purposes contained within the container. In the preferred embodiments, the container has a dispensing opening for dispensing breath fresheners. The container preferably has a laterally movable cover mounted to move between a closed state in which the cover covers both the dispensing opening and the elongated dental instrument and an open state in which the cover exposes both the dispensing opening and the elongated dental instrument.

The present invention belongs to a manufacture method of snack foods and particularly relates to a processing method of low-sugar preserved spring phyllostachys heterocycla shoots. Technical key points are as follows: edible parts of the spring phyllostachys heterocycla shoots are taken as raw materials. The low-sugar preserved spring phyllostachys heterocycla shoots are mainly prepared by the processes of raw material taking, pretreating, color-protecting, rinsing, enzyme deactivating, cooling, seasoning, sugar soaking, drying, packaging, sterilizing, finished product obtaining, etc. The processing technology is used to produce the low-sugar preserved spring phyllostachys heterocycla shoots. The produced preserved phyllostachys heterocycla shoots are golden in color and luster and delicate in mouthfeel, have certain toughness, and are not sticky to hands. The processing technology retains the special flavor of the bamboo shoots, and the product has a sugar content of 20%-30% and is low in sugar contents, and convenient for storage. The processing method can fully utilize the left bamboo shoots after processing, improves the utilization rate of the bamboo shoots, reduces the production costs, improves the production high-tech contents and added values of the products, and opens up a new way for the processing and utilization of the bamboo shoots.

The invention discloses a method for producing and processing aged Tie Guanyin tea. The method includes the steps of selecting raw materials, conducting the primary processing process, achieving balance of moisture of raw tea through re-firing, keeping activity of tea leaves and storing the tea leaves by entering a cellar. The tea can be kept for 10 years or above in the natural state, the tea leaves are naturally oxidized during storage, and the formed aged tea has good quality and special health-care effects. According to tea production and processing, strict requirements need to be met from the raw materials in the method, and the whole process is the optimal production and processing process through proof of long-term practices. The produced aged Tie Guanyin tea is unique in quality, smooth, mellow and sweet in taste, light in color, yellow-red in color, lasting in aroma and obvious in stale flavor, and has the effects of preventing sunstrokes, decreasing internal heat and the like.

Chewing gums containing allulose and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% gum base, about 0.1% to about 10% flavoring agent and allulose, the allulose being part or all of the bulk sweetener in the gum. The allulose provides the gum with unique properties; the gum is low in calories and may be non-cariogenic. In other embodiments, the allulose is co-dried with other sweeteners or co-evaporated with other sweeteners or with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum.

A method for making a thin cast strip with reduced meniscus marks includes assembling a pair of casting rolls laterally positioned to form a nip therebetween, preparing molten steel having a carbon content in the range of 0.01 to 0.3% by weight, a manganese content between 0.1 and 0.8% by weight, a silicon content between 0.05 and 0.5% by weight, a calcium content between 0.0008 and 0.004% by weight, an aluminum content between 2 and 500 ppm by weight, having a free oxygen content below about 50 ppm at 1600 ° C., forming a casting pool of the molten steel supported on casting surfaces of the casting rolls above the nip, and counter-rotating the casting rolls cause thin strip to be casted downwardly from the nip.

The invention discloses a method for making floral white tea, and belongs to the technical field of tea processing. The method comprises the steps of fresh leaves ->sunning the fresh leaves ->shakingthe fresh leaves ->withering adjustment (temperature control, temperature control + natural withering adjustment) ->drying ->finished products. Meanwhile, through continuous test comparison and identification of relevant factors such as time, temperature and humidity and the like involved in the processes of sunning, shaking, withering and the like, reasonable processing technological indexes arescreened out, and the developed white tea (new tea in the year) has no green grass flavor, has flower and fruit flavor, sweet and mellow taste, smoothness and unique quality. The environment of the sunning is accurately controlled, rapid loss of water, which is not conducive to the conversion of contents, is avoided, the internal water loss of the tea leaves is buffered through time and standing in the middle chamber, and transformation of internal substances is promoted.

The invention belongs to the technical field of food processing and particularly relates to crisp kelp biscuits having functional characteristics of slowly digestible starch and a making method thereof. The crisp kelp biscuits are made from 12.5-15 parts of kelp powder, 100 parts of low-gluten flour, 67.5-70 parts of butter, 20 parts of white sugar, 30 parts of egg liquid, 7.5 parts of milk powder and 12.5 parts of water. The making method comprises the steps that instant dried kelps are grinded by adopting a superfine grinding technology and are screened to make kelp powder (the grinding degree of the kelp powder is 20-40 mesh), and the substitutive low-gluten flour is added to traditional crisp biscuits. The crisp kelp biscuits made by adopting the making method have the functional characteristics of the slowly digestible starch, low glycemic index and a unique flavor.