100 results about "Critical control point" patented technology

The invention discloses a two-dimensional animation synthesis method based on movement element multiplexing. The two-dimensional animation synthesis method comprises the following steps that: step 1, role materials and movement sequence materials are selected, wherein the role materials have single background colors and single roles, and the movement sequence materials are posture sequences of a two-dimensional framework model; step 2, the selected role materials are subjected to preprocessing operation; step 3, role shaping is bound with movement sequences, and role animations are synthesized. The two-dimensional animation synthesis method has the advantages that the creation efficiency is greatly improved, users only need to set key control points for role shaping, the movement framework is bound, any movements can be easily given to cartoon roles through movement element multiplexing, the animation synthesis operation flow process is greatly simplified, and the expenditure of the repeated creation is reduced; and the complicated framework movement is supported, so the rigidity change of generated animations is more natural than that of the traditional computer auxiliary creation.

The method applies global uniform tag system to hazard analysis and key control point. Automatic identification resolvent of combining radio frequency identification technique (RFID) and bar code technique supports relevant information in each link of supply chain. In procedures of breeding and killing pig, processing and retail selling pork, the method adds RFID tag on pig and pork. RFID reader reads/writes RFID tag, and transfers and stores information in database of computer for tracking and tracing back pigs and pork. The system includes RFID tag, RFID reader, and computer of having database. RFID tag is put on pig and pork, and the RFID reader is connected to the computer. The invention builds system for tracking and tracing back pigs and pork from breeding base to dining table.

Alterations of certain metabolite concentrations and fluxes that occur in response to viral infection are described. Host cell enzymes in the involved metabolic pathways are selected as targets for intervention; i.e., to restore metabolic flux to disadvantage viral replication, or to further derange metabolic flux resulting in “suicide” of viral-infected cells (but not uninfected cells) in order to limit viral propagation. While any of the enzymes in the relevant metabolic pathway can be selected, pivotal enzymes at key control points in these metabolic pathways are preferred as candidate antiviral drug targets. Inhibitors of these enzymes are used to reverse, or redirect, the effects of the viral infection. Drug candidates are tested for antiviral activity using screening assays in vitro and host cells, as well as in animal models. Animal models are then used to test efficacy of candidate compounds in preventing and treating viral infections. The antiviral activity of enzyme inhibitors is demonstrated.

The invention relates to a computer-based intelligent control method for food safety and quality. Hazard analysis and establishment of a critical control point system, real-time monitoring of food production data, a remote monitoring system for food production, a food safety quality manual and establishment of resource management are included. An intelligent and automatic management system for control of food safety and quality is achieved by using the computer intelligent management technology. Widely and internationally accepted food standards are consulted and integrated and serve as guidance, the computer is combined, automatic planning for the food production process is performed firstly, then automatic control for critical control points in production is performed, and management association analysis for the whole production process is performed from an overall perspective; and standard and shared databases are updated in real time through the cloud technology to guide production rules, and food production safety is guaranteed through the latest technologies.

The invention relates to a high-speed wire production method for tracking the quality states of a single casting blank and a single coil of steel, and belongs to the technical field of metallurgy. According to the method, a traditional method for carrying out quality tracking and judging with a furnace as the unit is changed in the process of rolling wires with small square blanks as raw materials; each small square blank produced through a multi-stream small square blank continuous casting machine is subjected to independent identification, and critical control points of quality of the converter steelmaking procedure, the refining procedure, the continuous casting procedure, the heating procedure and the rolling procedure corresponding to each casting blank and wire subjected to independent identification are collected and analyzed; unqualified products are removed in the manner of the single casting blank and the single coil of steel, and the method of production tracing and quality tracking control with the serial numbers of the single casting blank and the single coil of steel as identification is achieved; the problems that due to misjudgment caused by the traditional method, cost is wasted, manual intervention efficiency is low, and control force is not high are solved; and product quality is effectively guaranteed, and great significance is achieved in reducing market quality objection and improving product grades.

The invention discloses a method for surveying and mapping a map by collecting farmland key points. The method comprises the following steps: 1, obtaining GPS position information; 2, drawing an outline of an area to be surveyed; 3, surveying and mapping a farmland key demarcation point, and marking a land parcel name and note; 4, performing real-time verification, prompting, and dividing the farmland; 5, uploading surveying and mapping data; and 6, obtaining a vector map. Compared with the prior art, in the technical scheme provided by the invention, the real-time mapping can be achieved merely by collecting key control points, simultaneously, initiative verification is further performed according to a logic relation between the key points, the non-collected key points are promoted, and the missed survey and the false survey are prevented; and moreover, the reliability is improved, and the labor intensity of manual operation is reduced simultaneously.

The invention provides a food safety risk prediction method based on the hidden Markov model. The method comprises the steps: analyzing every step of a food supply chain, and finding out a critical control point of each step; analyzing the critical control point of each step and using the critical control point as a quantitative index of the HMM (hidden Markov model), and establishing a HMM; initializing parameters of the HMM, and training the parameters of the HMM according to a visible state sequence of the HMM and the real state of a system; and performing the risk assessment and value-at-risk calculation on the risk grade of the food supply chain. According to the invention, the HMM is adopted to assess the food quality and safety, the dynamics of every step is considered, the risk state can be responded in real time, a quantitative and qualitative-combined assessment method is adopted, the degree of the supply chain risk can be more precisely described than before, and the method is helpful for decision maker to timely adopt corresponding measures. The risk assessment model can assess the dairy product and has strong expansibility so as to apply to other fields of food safety.

The invention provides chicken fillets coated with snowflake shaped breaders, and a preparation method of the chicken fillets coated with snowflake shaped breaders. The chicken fillets coated with snowflake shaped breaders comprise the following raw materials of chicken breast, ice water, tapioca starch, distinctive flavored dusting materials, white granulated sugar, onion powder, garlic powder, dietary alkali, chili powder, white pepper powder, meat fragrance enhancing powder, a non-phosphorus water retaining agent, sodium tripolyphosphate, trehalose, biological enzymes and breader slices. The preparation method comprises the following steps of treating raw materials, performing rolling, performing pickling, performing bran wrapping, performing quick-freezing, performing packaging and performing warehousing. A slicing machine and a slitter are perfectly combined for performing preliminary treatment on the raw materials, and the length, the width and the thickness are uniform; and besides, key control points (selection of raw materials, preliminary treatment of large breasts, utilization of the large breasts after preliminary treatment, and oblique angle) are utilized, so that the fibers of the large breast raw materials are not destroyed, guarantee is provided for the perfect mouth feel of finished products, the labor cost is further reduced, and the labor efficiency is improved.

The invention discloses a high-efficient laying hen breeding method, and in particular relates to a technical scheme of breeding targets, nutritional levels and key control points of different breeding stages in a whole laying hen breeding process. The method is characterized by regarding 0 to 15 day-age as a mouth opening stage; (2) regarding 16 to 70-day-age as a brood stage; (3) regarding 71 to 112-day-age as a growing stage; (4) regarding 113 to 220-day-age as a pre-production stage; (5) regarding 221 to 580-day-age as an egg laying peak stage. According to the long-term practice and experience of the applicant, the whole laying hen breeding process is reasonably divided into at least five stages, wherein aiming at the growing features and required nutrition features of laying hens in each stage, the high-efficient laying hen breeding method disclosed by the invention designs reasonable nutritional requirements and stipulates operation key points of each stage; the breeding benefits are improved.

The present invention provides a payment method, a payment terminal, a server and a payment system. The method includes: detecting whether received operation instructions are key operation instructions for key control points or not; when the operation instructions are key operation instructions for key control points, verifying biometric information according to the number of the received key operation instructions for key control points until the biometric information is qualified, and then executing the key operation instructions for key control points wherein the key operation instructions for key control points include withdrawals, transfers, payments, settlements, transactions, or password change; and aborting operations when the biometric information verification is not qualified. The invention also provides a payment terminal, a server and a system based on this method, which not only improves the security of the payment, but also helps realize the tracking and tracing. Using technology for the real name registration management for property funds, the method can effectively prevent telecommunication frauds, money laundering and other illegal and criminal activities.

Automatically positioning of typographical features, such as vertical stems or horizontal segments of a character, on high contrast pixel sub-component boundaries as part of a rendering process that uses separately controllable pixel sub-components of pixels to represent different portions of the character. In order to identify the typographical features of the character that are to be aligned with high contrast pixel sub-component boundaries, topology of the character is analyzed at runtime. In display devices having vertical stripes of same-colored pixel sub-components, character legibility is increased when the left edges of stems are aligned with high contrast boundaries between pixel sub-components. Processing time and resources are conserved by performing a partial, rather than a full, topological analysis of the character. For example, some font files include data structures that define the position of key control points associated with the character, thereby indicating where the stems or other typographical features are located, and the relationship between different typographical features.

The invention aims at overcoming the weaknesses of the existing preparation process of the paper pulp molded tableware, and provides an improved paper pulp molded tableware preparation process. According to the preparation process, a technological condition at a key control point of the paper pulp molded process is optimized, particularly in the pulp preparation process, a pulp-to-water ratio anda ratio of an oil-proof agent to a waterproof agent are optimized, and the technological conditions such as vacuum degree, temperature, pressure in the molding and stereotyping are controlled, so thatthe tensile strength of the product can be improved, in the mold stripping process, the tearing is unlikely to occur, the qualification rate of the product is increased, and the moisture absorption mould phenomenon can be reduced.

The invention relates to a Islamic characteristic canned beef or mutton and production technology thereof, belonging to the meat product processing technology field. The product comprise beef or mutton, original cooking liquor ingredients and nourishing ingredients; the production process flow is: slaughtering-> tenderizing-> boning-> cutting-> soaking-> pre-boiling-> arranging-> canning and adding the original cooking liquor or nourishing liquor-> sealing by vacuum-> sterilizing-> heat preserving-> inspecting->finishing. The application of the present invention changes the present single form in beef and mutton product processing, increases animal product added value, and adds resource using approaches; the invention optimizes the production process flow by adopting Islamic slaughtering, mature method tenderizing, socking after cutting, adding pre-boiling and arranging step and shortening sterilization time; by setting key control point of pre-boiling, proportioning and sterilizing according to the HACCP requirement, the product is made to achieve the advantages of neat meat lump, perfect color, clear juice, mild hardness, no mutton smell, and has tonifying function.

A logistics platform of a whole agricultural product supply chain comprises RFID tags, RFID readers, RFID middleware and a logistics information service platform, the RFID tags are arranged on the outer packages of agricultural products, and the RFID readers are arranged on an agricultural product verification station, a packaging station, the entrance of a warehouse, transport vehicles, transshipment points and retail shops. The RFID readers collect the information of the RFID tags, and the information of the RFID tags is processed through the RFID middleware and is sent to the logistics information service platform. By means of an RFID technology, critical control point information of the whole supply chain of the agricultural material and agricultural product logistics is acquired in real time, agricultural material and agricultural product transportation is tracked in the whole processes, and a reliable track service is offered to agricultural materials and agricultural products. Relative information of all processes from vegetable gathering to vegetable transportation is preserved in the RFID tags, and thus a customer can use the high-frequency fixed type RFID readers to scan the bar codes on vegetable packages and know the pesticide content and moisture content of the vegetables and relative information in the gathering process and transportation process. Further, agricultural producers can communicate with third parties about sale and purchase information conveniently.

The present invention discloses a frozen minced fillet processing method. The processing flow is as follows: raw material acceptance: the raw material fish must be fresh and alive fish cultured in aquaculture farming fields of official quarantine institution recognized non-polluting waters and quarantine. During acquisition, supply certificates need to be acquired before an acceptance. During acceptance, the raw material fish need to conduct sampling inspection, acceptance is conducted according to the acceptance specification, color, sense, freshness and other projects, and dead fish and fish not in line with the specification are refused to be accept. The working procedure is a critical control point, fresh silver carps are used, the fish bodies are intact, the eye balls are clean, the corneas are bright, the gills are red, the fish scales are solidly attached to the fish bodies, the muscles are flexible, the bones and meat are tightly connected, and the freshness should be in line with a first class requirement. The frozen minced fillet is rich in nutrition, not easy to drop dregs, long in preservation time, etc.

The invention provides a method and a system for generating a mirror frame. The method comprises the following steps of: extracting user face feature points by three-dimensional scanning of the user face; Adjusting the critical control points of the preset spectacle frame model according to the constraint conditions of the user's face feature points and the preset control points; A new mirror frame model is generated according to the adjusted critical control points. The invention can individually customize the lens frame according to the user, improves the comfort degree of the lens frame ofthe user, has high modeling efficiency, and avoids repeated labor.

The invention provides an online ordering food safety supervision mode, which is mainly used for the supervision of food safety risks and hidden dangers in the network ordering process. The supervision mode is characterized in that the supervision mode comprises a main object, and a critical control point, the main object comprises a catering processing enterprise, a logistics enterprise, a third-party ordering platform and a consumer, and the critical control point includes a first critical control point, a second critical control point, a third critical control point, and a fourth critical control point. The mode can fully cooperate with an enterprise and the third party Internet platform, also can take the road of mutual cooperation and participate in the food safety society co-governance such as popular science propaganda and big data management by utilizing the advantages and channels of the invention, and will play a twice the result with half the effort to solve the food safetyproblem.

The invention provides an improved colla corii asini cake stewing technical method. According to the method, the glue solution solid content in a stewing process is measured by a solid measurer; when the solid content is 85-86 percent, black sesames and walnut kernels are added; by quantification of the key control point, technical parameters in a colla corii asini cake stewing process are optimized, and the stability and the uniformity of the product quality are improved.

The invention discloses a method for manufacturing a cooking wine product, belonging to the field of seasonings. The invention is characterized in that: spice is added; different dishes correspond to different alcoholic degree; key control points are optimized. The invention comprised the production course of mixing of raw material, filtering, sterilizing, bulking, cap screwing, lamp testing, labeling and code spraying followed by thermal shrinkage of plastic caps, incasing, and random inspection of the prepared cooking wines. In the invention, non-GM and green food is adopted as raw materials; 2Kg of diatomite is added to the filter recycling barrel with a pressure of 0.3Mpa and the sterilization temperature of 115-120 DEG C; the device is firstly rinsed with 2% alkali lye at 80 DEG C for 20 minutes, secondly rinsed with 2% acid liquor at 80 DEG C for 20 minutes and thirdly rinsed for 30 minutes, and then filled with water for later use; the finished product contains amino-acid nitrogen which is equal to or more than 0.2g/L, total acid which is 3-30g/L, salt which is equal to or more than 10.0g/L, and total sugar which is 0-80g/L, with alcoholic degree being 5-23V/V and color number being 40-50. The invention is characterized in that a spice is added to the raw material for manufacturing the cooking wine, the method is scientific and the obtained product is of top quality.

The invention relates to a forging fabric, in particular to a forging fabric having heat preservation and lubricating effects, and belongs to the technical field of forging and pressing. The forging fabric having the lubricating and heat preservation effects is composed of a fiber layer and a graphite layer which is uniformly attached to any plane of the fiber layer. According to the forging fabric, starting from a key control point for reducing deformation resistance during forging, the fabric having lubricating and heat preservation functions at the same time is designed. The fabric takes afiber cloth as a heat insulating material, the influence of hard particles after the compression of heat insulating cotton is eliminated, at the same time the concentration of a graphite lubricant isimproved to 13% to 18%, and graphite can be uniformly attached to the fiber. A method for application of the forging fabric having the heat preservation and lubricating effects comprises causing one side of the forging fabric with the graphite lubricant to be in contact with a die to reduce friction, and causing the other side of the forging fabric to be in contact with a forge piece to prevent temperature loss.