215 results about "Degreasing" patented technology

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention belongs to the technical field of degreasing, and particularly discloses tea seed oil degreasing equipment which comprises a shell and a support located at the bottom of the shell, a filter bag and a clamping assembly for limiting the filter bag are arranged in the shell, and the clamping assembly comprises a positioning ring, a vertical rod, a top ring, an elastic piece strip and a clamp; a driving part is installed at the center of the bottom of the shell, a rotating assembly is installed at the output end of the driving part, a positioning ring is installed at the top of the rotating assembly, a top ring is fixed to the top face of the positioning ring through a plurality of vertical rods, a feeding port is formed in the center of the top face of the shell, the top ring is located in the feeding port, and the outer side face of the circumference of the top ring is attached to the inner side wall of the feeding port. Through the elasticity of the elastic piece strip, the clamp and the positioning ring can conveniently clamp filter bags made of different materials, meanwhile, the filter bags can be conveniently and rapidly replaced, and the situation that the degreasing efficiency of the filter bags is reduced due to excessive fat accumulation is avoided.

The invention discloses an eucommia ulmoides wood controllable carbonization-gradient hooping phenol fragrance barrel for white spirit, and belongs to the technical field of wine brewing equipment. In order to solve the problems that a traditional oak barrel is high in cost, an eucommia wood barrel is incomplete in pretreatment, uneven in structural stress and poor in flavor controllability, eucommia wood with the tree age of 18-22 years is adopted as a base material, and pretreatment of segmented steaming, microwave degreasing and gradient drying is conducted; the barrel body is provided with a controllable carbonization modification layer, a 304 stainless steel gradient hoop enhancement layer, a triple-closing sealing layer and a flow guide groove functional layer, and a composite fragrant juice activation process is matched. The barrel can dissolve active ingredients of eucommia ulmoides such as geniposide and aucubin, the leakage rate is smaller than or equal to 0.05%, the content of guaiacol is increased by 42 times compared with a traditional pottery jar, the cost is reduced by 60% compared with an imported oak barrel, and the barrel is suitable for high-quality ageing of Chinese high-degree white spirit.

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

The present application relates to a kind of calcium peptide chelate based on defatted sheep bone powder homologous recombination and its preparation method and application, preparation method, including the following steps, defatted sheep bone powder is mixed with water, flavourzyme is added to carry out enzymolysis, enzyme is inactivated after enzymolysis, and the enzymatic hydrolysate containing bone-derived peptide is obtained;Lactic acid is added in enzymatic hydrolysate and is hydrolyzed, so that calcium ion is dissolved, and the mixed solution containing bone-derived peptide and calcium ion is obtained;Mixed solution is carried out chelation under neutral condition, after reaction, aftertreatment is carried out, and calcium peptide chelate is obtained;Calcium peptide chelate prepared according to the above preparation method is used as salty taste enhancer, salt-reducing auxiliary agent or flavor enhancer, and its application in food.The present application has the advantages of homologous resource recombination, improves chelation rate, raw material utilization rate is high, realizes sheep bone by-product high value, process safety, can add chelate to clear soup base material, so as to reduce sodium, the effect of calcium supplement, salty seasoning.

The invention relates to a novel amino acid foliar fertilizer and a preparation method thereof, and belongs to the technical field of agricultural fertilizers. The method aims at solving the technical problems that in the prior art, the amino acid conversion rate is low, product stability is poor, and severe conditions such as strong acid and strong alkali are possibly used. The method comprises the following steps: mixing soybean meal, fish meal and saccharomyces cerevisiae thalli to form a compound protein raw material, performing two-stage crushing and degreasing, performing step-by-step enzymolysis by adopting a compound enzyme preparation compounded by alkaline protease and flavourzyme, performing enzyme deactivation, and performing ultrafiltration by adopting a ceramic membrane to obtain purified amino acid hydrolysate, and mixing the hydrolysate with a composite trace element mixed solution formed by EDTA-Fe, EDTA-Zn, boric acid, ammonium molybdate and citric acid, adding humic acid, a seaweed extract and an organic silicon penetrant, and carrying out high-speed shearing, filtering and vacuum degassing to finally obtain the product. The method is mainly used for producing the amino acid foliar fertilizer which is high in free amino acid content, good in stability and easy to absorb by plants.

The invention relates to a powdery postbiotic intestinal conditioner for dogs and cats and a preparation method thereof. The powdery postbiotic intestinal conditioner comprises the following components: 20-30% of a postbiotic saccharomyces cerevisiae culture, 10-30% of fructo-oligosaccharide, 5-10% of elm bark powder, 30-40% of chicken powder and 5-15% of beer yeast powder. The preparation method comprises the following steps: carrying out vacuum low-temperature drying on the metagen saccharomyces cerevisiae culture, crushing into fine powder, and sieving; carrying out spray drying on the fructo-oligosaccharide to obtain powdery fructo-oligosaccharide with good fluidity; crushing the elm barks at low temperature, and sieving to obtain fine powder of the elm barks; performing high-temperature steaming on chicken, performing extrusion degreasing, performing low-temperature crushing, performing sieving, and performing hot-air drying on powder to obtain powdery uniform particles; carrying out vacuum drying on the beer yeast powder, and screening to obtain powdery yeast nutrition powder; the components are added into a double-shaft mixer to obtain the homogenized powdery postbiotic intestinal conditioner for dogs and cats. Various intestinal function raw materials are scientifically proportioned, and beneficial substances, dietary fibers and natural mucus protection components have a synergistic effect.

The present invention relates to a method for producing a plant-based protein concentrate from desolventized meal produced by hexane extraction of oleaginous plant material, and preferably from high quality desolventized and degreased meal, referred to as "white flakes". In particular, the present invention relates to significant improvements that allow the fine powder and dust contained in white chips to be appreciated by agglomeration of specific extractable and undegraded agglomerates of food grade quality. This improvement allows a significant increase in the yield of the extraction process without compromising the quality of the final plant-based protein concentrate.

This invention discloses a method for preparing protein powder through low-temperature separation, comprising the following steps: S1: raw material pretreatment; S2: low-temperature defatting; S3: multi-stage low-temperature membrane separation; S4: low-temperature concentration; S5: freeze-drying; S6: post-treatment. This invention uses animal-derived whey as raw material, sequentially performing raw material pretreatment, low-temperature defatting, multi-stage low-temperature membrane separation, low-temperature concentration, freeze-drying, and post-treatment. The temperature is controlled within the range of 0–10°C throughout the process. By optimizing the pretreatment process to remove impurities and heat-sensitive interfering substances, and employing a combination of gradient-pore-size ceramic membranes and ultrafiltration membranes, efficient separation and purification of proteins are achieved. Combined with vacuum low-temperature concentration and freeze-drying technology, the active components of whey protein are preserved to the maximum extent. This invention solves the problems of large protein activity loss, low purity, high energy consumption, and easy introduction of chemical contaminants in existing preparation methods.

The application relates to a feed for metal injection molding, a preparation method of the feed and a metal product, wherein the preparation method of the feed comprises the following steps: S1, obtaining the following components according to weight parts: 40-50 parts of Fe elements, 2-8 parts of Ni elements, 20-25 parts of Cr elements, 20-25 parts of Co elements, 2-8 parts of Mo elements, 2-8 parts of Cu elements, 0.1-3 parts of Si elements, 1-3 parts of Mn elements, mixing and then heating to melt the material, and then adopting a high-pressure water-gas combined atomization method to obtain mixed powder; S2, obtaining a forming agent; S3, preheating the mixed powder obtained in S1 under vacuum conditions, then adding the forming agent into the mixed powder for mixing, and then performing plasticizing extrusion granulation to prepare the feed. The feed can meet the size precision requirements of MIM injection, green compact degreasing sintering and related post-process machining, the existing MIM materials on the market cannot simultaneously meet the problem of high polishable hardness, and the obtained metal product has the comprehensive advantages of appearance and hardness.

The invention provides a preparation method of controllable plant-based oleogel, which comprises the following steps: taking freeze-dried coconut meat as a raw material, and degreasing with n-hexane to obtain degreased coconut powder; coconut dietary fibers are extracted through three-step enzymolysis, and centrifugation and freeze drying purification are combined; coconut dietary fibers are subjected to high-pressure homogenization modification and then mixed with vegetable oil according to a specific proportion, the oleogel is prepared through high-speed homogenization, freeze-drying and shearing treatment, the microstructure, the oil binding force, the texture and the rheological property of the oleogel can be directionally regulated and controlled by regulating and controlling enzymolysis conditions, high-pressure homogenization pressure and the oil phase proportion, and the oleogel is high in oil binding force, stable in performance and high in stability. The method is suitable for fat replacement, functional carriers and other scenes in the food field, and an effective method is provided for controllable preparation of the plant-based oleogel.

The invention relates to a food processing technology, and discloses a stress relaxation microchannel guided low-fat high-oxidation-stability nut preparation method. The method comprises the following steps: adjusting the content of nut meat in an aqueous solution containing an antioxidant to 8-12% (dry basis), and then carrying out phase change induced stress treatment to form a micro-fracture network communicated with the outer surface in the interior; then increasing the pressure to 3 to 10 MPa at the speed of 1.0 to 2.5 MPa / min, and maintaining the pressure, wherein the hot / trap is 1.5 to 1.8; and rapidly relieving pressure and discharging residual oil at (2.5-3.5) v1, and rapidly shaping by adopting high-energy drying for 2-10 minutes by adopting radio frequency / infrared / microwave vacuum and the like. According to the method, the degreasing efficiency and the size stabilization rate are improved under the low pressure intensity, surface residual oil is reduced, flavoring is promoted, and the storage oxidation stability is improved.

The invention relates to a preparation method of fructus cannabis active polypeptide, which comprises the following steps: soaking degreased fructus cannabis meal in water for several hours, fishing out, freezing and melting twice, grinding into thick liquid, adding bromelain into the thick liquid for hydrolysis, and after the first hydrolysis, adding aspergillus niger acid protease for second hydrolysis; and after the secondary hydrolysis is finished, carrying out enzyme deactivation on the hydrolysate, centrifuging to remove unhydrolyzed precipitates, taking supernate, collecting filtrate by using a 2000Da ultrafiltration device, and concentrating and drying the filtrate to obtain the fructus cannabis active polypeptide powder. The fructus cannabis active polypeptide prepared by the preparation method disclosed by the invention has the effects of exciting the activity of ethanol dehydrogenase and inhibiting the activity of tyrosinase, and can be used as a raw material of functional food or cosmetics.

Solid cleaning and degreasing compositions and methods of using the same for various hard surfaces and equipment degreasing are provided. The solid cleaning and degreasing compositions include at least two alkalinity sources, a chelant, and a surfactant providing degreasing efficacy that penetrates soils and efficient processing for solids. The compositions are particularly well suited for cleaning and degreasing efficacy for soil removal of baked on, greasy soils, including those found in ovens.

The invention relates to the technical field of pastry lamps, in particular to a food-grade ghee lamp and a manufacturing method thereof.The manufacturing method includes the steps that zebra grass is selected to support a base body, degreased cotton is wound and preheated to manufacture a wick, food-grade ghee is selected, filtered to remove impurities, subjected to vacuum deacidification and then heated to be melted, the wick is installed on a dry lamp bowl, the perpendicularity is adjusted, and firmness is guaranteed; during oil injection, oil is slowly injected along the inner wall to avoid wick deviation, control stable observation and distribution, cooling is performed after standing, and the food-grade ghee lamp is obtained after ghee is solidified. A zebra grass supporting base body and a degreasing cotton winding structure are adopted, the compactness of a wick is enhanced through preheating treatment, the purity of ghee is improved through vacuum deacidification and filtration, lamp bowl drying and vertical installation guarantee stable assembly, the wick is prevented from deviating and uniform distribution is promoted through an along-wall oil injection mode, and the solidification process is optimized through staged cooling; the method improves the structural strength of the lamp wick and the cleanliness of ghee, reduces combustion residues and flame fluctuation, and improves the consistency of finished products and the use reliability.

This invention discloses a wear-resistant leather fabric and its preparation method. The method involves sequentially subjecting animal raw hides to degreasing, washing, a first low-temperature plasma treatment, retanning, a second low-temperature plasma treatment, fatliquoring, dyeing, and color fixing. The retanning agent used in the retanning process is a mixture of ricinoleic acid-modified polyurethane, polyhedral oligomeric silsesquioxane, fibrous soybean protein, and zirconium oxide composite graphene oxide. The leather fabric obtained by this invention exhibits excellent wear resistance, extends the service life of the leather fabric, maintains good softness, and provides superior comfort.

The invention discloses a method for brewing soy sauce by using oil-immersed peanut cakes, and relates to the technical field of soy sauce brewing, and the method comprises the following steps: carefully selecting peanuts, adjusting the moisture to 12-14%, peeling, crushing, and drying until the moisture is less than or equal to 8% to obtain peanut embryos; after cold pressing by a spiral cold pressing machine, extracting for 2-3 hours at the temperature of less than or equal to 40 DEG C by using subcritical CO2 to obtain a degreased peanut cake; crushing to 40-60 meshes, mixing with wheat flour, table salt and water, sterilizing, inoculating aspergillus oryzae suspension, culturing for 48-72 hours, adding saline water, and fermenting for 30 days; and finally, adding seasonings, carrying out ultrahigh-temperature instantaneous sterilization at 121 DEG C for 3-5 seconds, cooling and filtering to obtain the peanut butter. According to the method for brewing the soy sauce by using the oil-immersed peanut cakes, the oil-immersed peanut cakes serve as main raw materials, traditional feed-grade by-products are converted into food-grade raw materials, the additional value of a peanut processing industry chain is remarkably increased, resource waste is reduced, high-value utilization of resources is achieved, and the brewed soy sauce is rich in delicate flavor and mellow in fragrance.

The invention discloses a feed liquid combined purification unit, a feed liquid combined purification system and a purification and regeneration method. The combined purification unit is used for pretreatment of oil-containing raw materials and comprises a ceramic membrane base body which is used for oil removal treatment of feed liquid and provided with a plurality of channels vertically extending along the base body, the channels serve as inlet channels for feed liquid purification, and ceramic membranes are sintered on the inner walls of the channels; and the filler layer is adjacent to the ceramic membrane substrate, is combined with the ceramic membrane substrate to form a purification unit, and is used for receiving the deoiled feed liquid and adsorbing harmful substances dissolved in a water phase. According to the invention, the ceramic membrane substrate is used as the wall surface of the filler layer, so that purification processes such as oil removal treatment and removal of harmful substances dissolved in a water phase can be completed in the same unit; the two independent purification units for removing oil through the ceramic membrane and removing harmful substances dissolved in water through the packed bed can be combined into one, continuous feeding and membrane regeneration can be achieved only through one set of membrane filtering unit, and regeneration waste cannot be additionally generated.

To provide a method for producing a water-containing chocolate-like confectionery, capable of relatively freely designing the shape of the water-containing chocolate-like confectionery.SOLUTION: The method for producing the water-containing chocolate-like confectionery includes a kneading step, a solidifying step, a molding step and a peeling step. In the kneading step, a raw material containing 5 to 32 pts. mass of nonfat cacao, 29 to 47 pts. mass of oil, and 3 to 10 pts. mass of water is kneaded in a temperature environment of - 20 to 10 °C to obtain a kneaded material. In the solidifying step, the oil content of the kneaded material is solidified to obtain the filler. In the molding step, the filler is filled in the concave portion of the mold to obtain a molded product. In the peeling step, the molded product is peeled off from the mold by gas pressure.SELECTED DRAWING: Figure 1

The invention discloses leather preparation degreasing equipment convenient to clean, and belongs to the field of leather preparation. The leather preparation degreasing equipment comprises a box body, the top of the box body is open, a cover plate is installed at the top of the box body, a cleaning agent box is fixedly installed at the top of the cover plate, and a degreasing agent box is installed at the top of the cleaning agent box; and liquid inlet pipes are mounted on one side of the cleaning agent box and one side of the degreasing agent box. Through integrated design, automatic mode switching, dynamic wall scraping cleaning and an efficient mixing injection system, the problems that traditional leather degreasing equipment is inconvenient to clean and uneven in mixing, has sanitation dead angles and the like are effectively solved, the efficiency and quality of degreasing operation are remarkably improved, and the labor intensity of workers is reduced. In addition, the labor intensity of manual cleaning and the difficulty of equipment maintenance are greatly reduced, and the equipment is innovative equipment with high performance and high convenience and is very suitable for being popularized and applied in the modern leather processing industry.

This application provides a Sichuan pepper compound functional wine and its preparation method. Addressing the shortcomings of traditional Sichuan pepper wines, such as low dissolution rate of active ingredients, bitter flavor, nutrient waste, and poor stability, this application utilizes a gradient solvent extraction method to separate water-soluble, alcohol-soluble, and oil-soluble components, thoroughly removing flavonoid bitter substances. After defatting and deproteinizing, cellulose and plant fiber are retained, and grain fermentation is added to prepare a flavoring wine, incorporating dietary fiber and active nutrients. Sichuan pepper essence, compound refined liquid, and fermented flavoring wine are mixed in a specific ratio to produce the finished product. This product possesses synergistic health benefits, including warming the middle jiao and dispelling cold, replenishing qi and blood, strengthening the spleen and removing dampness, and promoting blood circulation. It is gentle without being drying, nourishing without being greasy, suitable for large-scale industrial production and small-scale processing, and has significant practical value and market prospects.

The invention discloses a preparation process of handle meat, which sequentially comprises the steps of roasting, cleaning, cutting, quick-freezing, cutting, blanching, degreasing, boiling and braising, at least collagen peptide is added in the braising step, and the addition amount of the collagen peptide is 0.1-10% of the mass of the meat. The collagen peptide has a water retention effect, so that the water retention property of the handmade meat can be improved, and the meat is fresher, tender and juicy; the collagen peptide is added, so that the meat tenderness and chewing elasticity are remarkably improved while the sauce flavor of traditional handle meat is maintained, meanwhile, the porous structure of the peptide fragment can adsorb part of free fat and reduce the greasy feeling, and the obtained handle meat is regular in shape, fat but not greasy, thin but not hard, rich in colloid, full in flavor and stable in quality. The food is especially suitable for consumers pursuing healthy diet.

The invention provides yoghourt with vegetable fat instead of milk fat and a preparation method thereof, and the yoghourt with vegetable fat instead of milk fat comprises the following raw material components based on the total mass of the yoghourt raw materials: the content of the vegetable fat is 3-5 wt%, the content of the emulsifier is 0.1-0.2 wt%, the content of the stabilizer is 0.1-0.2 wt%, the content of the sweetening agent is 6-8 wt%, the content of the leavening agent is 0.002-0.005 wt%, and the balance is water. And the balance of skimmed raw milk. The vegetable fat is coconut oil and oat oil, and the mass ratio of the coconut oil to the oat oil is (2-4): 1. According to the yoghourt provided by the invention, the vegetable fat which is more standardized and stable is used for replacing the original milk fat which is easily influenced by the environment, so that the problems of unstable flavor and difficulty in standardized production of a yoghourt product caused by the milk fat in the prior art are effectively solved. The yoghurt has the advantages of both cow milk and plant-based products, the nutrition is more comprehensive, and the taste and flavor of the product are richer and more controllable.

The invention discloses a production method of low-fat custard sauce. The production method comprises the following steps: step S01, raw material pretreatment: preheating skimmed milk, and adding a compound emulsifier to form a milk solution; mixing the modified cassava starch, resistant dextrin and konjac glucomannan, adding purified water, and stirring to prepare starch colloid emulsion; step S02, mixing and gelatinizing: sequentially adding low-fat yolk powder and corn oligopeptide powder into the cow milk solution, stirring and dissolving, slowly injecting starch colloid milk, and carrying out heat preservation and gelatinization; s03, seasoning and homogenizing: adding compound sugar, citric acid, edible salt and vanillin, stirring and dissolving, and homogenizing at high pressure; s04, sterilizing and cooling: quickly cooling after sterilizing; and step S05, filling: filling into a packaging bag, and sealing and storing. Through synergistic thickening of the composite colloid and the modified starch, flavor enhancement of the functional peptides and optimized emulsification and homogenization processes, fat and calorie are remarkably reduced, and meanwhile, the taste and stability of the product are guaranteed.

The invention relates to the field of food, and particularly discloses Mozzarella cheese and a preparation method thereof.The method comprises the steps that whole milk is subjected to degreasing treatment and ultrafiltration treatment, and raw milk is obtained; performing sterilization treatment and pre-acidification treatment on the raw milk to obtain acidified feed liquid; inoculating the acidified feed liquid with a first leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; sequentially performing curding treatment, whey removal treatment, crushing treatment, blanching stretching treatment, cooling treatment and salting treatment on the pre-fermented product to obtain a salted product; and inoculating the surface of the salted product with a second leavening agent to obtain the mozzarella cheese. By means of the method, the production efficiency of the mozzarella cheese can be improved, the prepared cheese can form a casein-calcium matrix structure with ideal melting and drawing performance and storage stability, and meanwhile the flavor richness of the cheese is effectively enhanced.

The present application relates to the technical field of industrial furnace technology transformation, and discloses a volatile matter channel transformation method for a tank-type calcining furnace and application thereof, which comprises the following steps: pretreatment, preparation of transformation material, transformation application, heat treatment, installation and debugging; in the heat treatment process, the high-temperature resistant agent in the transformation material forms a stable three-dimensional network structure with the reinforcing fibers through the crosslinking reaction of molecular chains, fills the micro defects in the coating, and enhances the compactness and mechanical strength of the coating; meanwhile, the synergistic effect of the antioxidant and the filler can form a protective barrier in a high-temperature environment to inhibit the oxidation reaction, thereby improving the durability and erosion resistance of the coating in the high-temperature corrosive atmosphere of the calcining furnace and prolonging the service life of the volatile matter channel; in the pretreatment stage, the accurate control of the degreasing, cleaning and drying processes completely removes the grease and pollutants on the surface of the volatile matter channel components, and provides a clean base for the coating adhesion.

The invention belongs to the technical field of food, and particularly relates to composite strain fermented soy sauce and a preparation method thereof. The preparation method specifically comprises the following steps: (1) inoculating a mushroom mother strain into a culture medium, fermenting, centrifuging and washing to obtain mushroom mycelia; (2) drying and crushing defatted soybeans and mushroom mycelia, mixing and stirring with hot water, and treating to obtain bean powder and mycelium powder; (3) taking the bean flour and the mycelium powder out of the pot, adding the roasted flour, mixing and stirring, and cooling to obtain a mixed koji material; (4) inoculating aspergillus oryzae into the mixed koji to obtain finished koji; adding saline water into the finished koji to obtain soy sauce mash, firstly inoculating lactobacillus plantarum for fermentation, and then inoculating zygosaccharomyces rouxii for fermentation; and (5) after fermentation is completed, obtaining crude oil, and preparing the finished soy sauce. The soy sauce prepared by the preparation method is light brown in color and luster and glossy; the fragrance is rich; the taste is delicious and mellow, and the broad market prospect is shown.

The invention discloses a processing method of a silicon carbide salient point vacuum chuck, and aims to overcome the defects that salient points on the vacuum chuck are poor in strength, easy to fall off and low in yield. The method comprises the following steps: S1, forming a ceramic biscuit; s2, rough machining of a ceramic biscuit; s3, degreasing the ceramic biscuit to form a porous biscuit; s4, sintering is carried out; s5, finish machining is conducted, specifically, grinding machining is conducted on the salient point machining face of the sintered semi-finished product; s6, a plurality of convex points are machined on the ground convex point machining face through laser; s7, the end faces of the convex points are polished to form the vacuum suction cup; and S8, cleaning the vacuum chuck. According to the vacuum chuck machining method, the machining period is shortened, the working efficiency is improved, the cost is reduced, and the qualified rate of products is increased.

The utility model relates to the technical field of metal degreasing agent preparation, in particular to a metal degreasing agent raw material mixing device which comprises a mixing cylinder, a swing frame is rotatably connected to the bottom of the mixing cylinder, a movable frame is rotatably connected to the outer side of the swing frame, and an adjusting frame is installed on the outer side of the mixing cylinder. A lifting seat is slidably connected to the inner side of the adjusting frame, a sealing cover is fixedly connected to the front face of the lifting seat, and a stirring assembly is mounted at the bottom of the sealing cover and located in the mixing barrel. The stirring assembly comprises a stirring motor fixedly mounted at the top of the sealing cover, a main gear is rotationally connected to the middle of the interior of the sealing cover, the driving end of the stirring motor is fixedly connected with a center shaft of the main gear, and stirring shafts are rotationally connected to the left end and the right end of the bottom of the sealing cover and located in the mixing barrel; through the design, the mixing efficiency and the mixing effect of metal degreasing agent raw materials are greatly improved, and meanwhile, the material taking convenience is improved.