2results about How to "Will not affect the taste" patented technology

The utility model provides an atomization assembly and an electronic atomization device thereof. The atomization assembly comprises an air pipe, a heating piece, first oil absorption cotton and second oil absorption cotton. A pipe cavity of the air pipe forms an air channel, the first oil absorption cotton is used for conveying tobacco tar to the heating piece, and the heating piece is arranged in the air channel and used for heating the tobacco tar; the second oil absorption cotton is arranged in the air channel and located between the heating piece and the air channel outlet so as to absorb condensate; the second oil absorption cotton and the first oil absorption cotton are arranged in a separated mode, and the second oil absorption cotton is provided with a first air channel communicated with the air channel. The second oil absorption cotton in the atomization assembly can effectively absorb condensate in an air passage, the probability that the condensate is sucked into the oral cavity of a user is remarkably reduced, so that the taste is improved, and the probability that the condensate flows back after the amount of the condensate is large can also be remarkably reduced; meanwhile, the situation that the second oil absorption cotton adsorbs the tobacco tar on the first oil absorption cotton, and consequently the second oil absorption cotton absorbs and stores the condensate is avoided; the arrangement of the first gas path can ensure that the gas flow carrying the aerosol smoothly flows to the suction nozzle.

This invention discloses a method for preserving the green color of leafy green vegetables used in fillings. The method involves first irradiating fresh leafy vegetables with alternating low-intensity pulsed light and ultraviolet C rays to maintain the integrity of the chloroplasts. Next, the irradiated leafy vegetables are subjected to enzyme inactivation and sterilization. Then, the vegetables are soaked in a solution of maltodextrin and sodium caseinate, dried, and finally cut, seasoned, stuffed, steamed, packaged, and refrigerated at 4°C to obtain a pre-prepared dish containing green vegetables. Vegetables processed using this method show a particularly significant improvement in green preservation after reheating following one week of refrigeration at 0°C–4°C. The preparation method provided by this invention is simple, uses pollution-free and inexpensive raw materials that are readily available, and solves the problem of yellowing and softening of leafy green vegetables during processing and storage, demonstrating its feasibility for application.