60 results about "Layer cake" patented technology

The invention discloses a visible-light-induced photocatalyst Bi4O5Br2 and a preparation method thereof. According to the visible-light-induced photocatalyst Bi4O5Br2 and the preparation method thereof, an improved low-temperature hydrothermal method is adopted, composition of Bi, O and Br in BiOX is controlled by controlling amount of a bismuth source and a bromine source, and a novel layered-cake-shaped visible-light-induced photocatalyst Bi4O5Br2 is prepared successfully. The preparation method is simple in production process, easy to operate, low in synthesis temperature, high in reaction yield, environment-friendly and low in cost and meets the requirement of actual production, the reaction yield is 92%, and raw materials are easy to obtain. The visible-light-induced photocatalyst has good visible-light catalytic activity, can completely degrade various organic pollutants such as rhodamine b, methyl orange and methylene blue in short time under the visible light irradiation, is small in light corrosion and good in reusability, can be applied to industrial production and particularly has a better application value in organic pollutant degradation through solar photocatalysis, and the market potential is large.

The invention discloses a dried fruit jam of a layer cake for industrial production and a preparation method and applications thereof. The jam comprises the following components: 20-35% of granulated sugar, 30-40% of high fructose corn syrup, 10-20% of d-sorbitol solution, 5-10% of modified starch, 2-8% of edible glycerol, 0.5-0.7% of composite colloid, 0.6-0.8% of composite chelate salt, 0.1-0.3% of citric acid and 2-5% of dried fruit. According to the dried fruit jam, the modified starch, the composite colloid, the composite chelate salt are evenly mixed, water is added and then the mixture is stirred for dissolving until no obvious particle exists to obtain slurry; the high fructose corn syrup, the d-sorbitol solution and the granulated sugar are stirred and mixed, the slurry is added and the mixture is stirred while being heated; the mixture is heated and pasted to volatilize water until the content of solid content is 80-82%; the edible glycerol is added and the mixture is evenly mixed and cooled to 85-95 DEG C; and the dried fruit and the citric acid solution are added and the mixture is evenly stirred to obtain the jam. According to the dried fruit jam, the water activity of the jam is below 0.45, the mouthfeel is smooth and fine. The jam does not stick to teeth and the melting degree in mouth is high. The gel-state jam has a low heating temperature and can conveniently industrially prepare layer cakes.

The invention discloses a suspension chopper cabinet of maglev train. In the cabinet, a dissipater (3) is fixed on the inner left side of the cabinet (1), the base of a power device (4) is arranged on the dissipater (3), the power end of the power device (4) is fixed on the left side of the vertical layer-cake power bus bar (5). The rest devices in the cabinet are arranged in the right space of the layer-cake power bus bar (5), and the inner control cabinet (6) is arranged on the right side of the front part of the bottom board (la). The chopper cabinet has the advantages of weaker proximity effects among the devices in the cabinet, fewer wires, less space, lower installation and maintaining costs, better dissipating performance of power device and less mutual interference among devices, which can improve the reliability of the suspension control system of maglev trains efficiently.

The invention relates to a sesame oil-free glue pudding which is manufactured by the following materials by weight percent: 15%-25% of cooked black sesame, 40%-60% of skin jelly, 20%-40% of rock candy as well as 1%-5% of sugar osmanthus. The manufacture method includes the following steps of: 1) preparing the skin jelly; 2) preparing glue pudding stuffing; 3) preparing glue padding blanks; 4) boiling and processing; and 5) packaging and freezing finished products. The sesame oil-free glue pudding and the manufacturing method thereof have the advantages of low oil, low heat, richness of various natural collagen nutrition and hairdressing elements, fragrant and sweet as well as soft and glutinous taste, and multi-juices. The sesame oil-free glue pudding and the manufacturing method thereof innovate boldly according to the modern nutrition principle and health diet, consider the integrated demands of delicious food and health, and propagate the traditional Chinese snacks. The stuffing ofthe finished products can also be prepared into sesame cakes manufactured by glutinous rice served cold in summer by properly reducing the proportions of partial black sesame and rock candy, can be prepared into frozen food like double-flavor and double-layer cakes manufactured by glutinous rice served cold in summer by increasing less cooked walnut powder. The sesame oil-free glue pudding has a plurality of types, is simple and convenient, and is suitable for public needs.

The invention relates to a multi-station crisp layer flattening and coiling forming machine in the technical field of the food machinery. The forming machine comprises a machine body, a transmission device, a high-pressure power injection device, a nonrigid flattening device, a multi-roller crisp layer flattening device, a rigid flattening device, a crisp coil forming device and a 90DEC steering device, wherein the transmission device is arranged on the machine body, and the high-pressure power injection device, the nonrigid flattening device, the multi-roller crisp layer flattening device, the rigid flattening device, the crisp coil forming device and the 90DEC steering device are orderly arranged. The multi-station crisp layer flattening and coiling forming machine can carry out mechanical actions of stations and moving operation at the same time on line, which are difficult to accomplish by the mechanical automation. The multi-station crisp layer flattening and coiling forming machine realizes the aim that dough is flattened three times, and is then coiled to form a coiled crisp layer cake blank with six layers of dough and three layers of stuffing, completely changes the traditional manual manufacturing process of moon cakes with stuffing, and meanwhile, completely solves the sanitation problems caused by the traditional manual manufacturing. Moreover, the multi-station crisp layer flattening and coiling forming machine gradually enhances the production efficiency, and greatly enhances the production of standardization and the normalization of the crisp desserts, so that the optimal cost performance can be obtained. The multi-station crisp layer flattening and coiling forming machine opens up a new technical field of producing the crisp food through mechanical automation.

A layer cake support apparatus includes a base plate configured to receive a first layer of cake, a plurality of cake plates including a material free region and configured to receive a second layer of cake, and a rod which extends substantially vertically through the material free region to the base plate and through first and second layers of cake respectively disposed on the base plate and cake plate. The layer cake support apparatus further includes a plurality of cake supports which extend substantially vertically through a top surface to a bottom surface of the first and second layers of cake. The cake supports are inserted into the first and second layers of cake in locations within the cake layers to minimize interference with the rod.

The invention discloses a multi-layer cake and a fabricating method thereof. The method takes flour, leaf lard and bean oil as the raw materials and alkali as the baking agent, wherein, the flour weighs 1000 grams to 1500 grams, the leaf lard weighs 200 grams to 270 grams, and the bean oil weighs 20 grams to 25 grams, and the method comprises the following steps: dough making, shaping, coining and steaming. The multi-layer cake has a plurality of layers and fine cake slices and is soft and oil-free; and the multi-layer cake is suitable for consumption for all age groups.

The invention relates to a coarse cereal cake. The coarse cereal cake comprises 500 parts of coarse cereal powder, 1-3 parts of vinegar, 90-100 parts of sugar, 2-3 parts of table salt and 250 parts ofeggs, wherein the coarse cereal powder comprises 30-50 parts of qarnet powder, 30-50 parts of soybean powder and the balance of one or more of barley powder, corn flour and buckwheat. The coarse cereal cake is made through the following steps of preparing the coarse cereal powder from the raw materials in proportion, performing uniform mixing, performing beating, performing stirring, and performing baking to obtain a double-layer cake having a cake core and a shell. The coarse cereal cake disclosed by the invention meets needs of people on mouth feel and nutrients, has the effects of promoting digestion, clearing the bowels, easing constipation, reducing cholesterol, reducing blood pressure and enhancing immunity, and is easier to approve and accept by vast consumers when being compared with conventional cakes. Besides, according to the coarse cereal cake disclosed by the invention, a shell layer is formed outside a cake body, so that the circulation of moisture can be effectively blocked, and the quality guarantee period is prolonged; and besides, the compatibility of the shell layer and the cake body is good, so that the mouth feel of the cake and the eating delight are improved.

The invention discloses layer cakes with flavor of fruits. The layer cakes are prepared from crusts and fillings and are characterized in that the crusts are prepared from the following raw materials in parts by weight: 60-80 parts of graham flour, 10-20 parts of fresh egg white, 4-8 parts of black sesame seeds, 5-10 parts of honey, 3-6 parts of fresh-squeezed orange juice, 4-6 parts of corn germ oil, 2-4 parts of a traditional Chinese medicine extracting solution, 0.05-0.15 part of isomaltooligosacharide, 0.05-0.15 part of potassium hydrogen tartrate, 0.5-1.5 parts of baking soda powder, and 5-10 parts of water; the fillings are prepared from the following raw materials in parts by weight: 10-20 parts of fresh yolk, 5-9 parts of fresh fruit flesh, 2-4 parts of soy protein isolate, 1-2 parts of white granulated sugar, 0.02-0.1 part of potassium sorbate, and 0.5-1.5 parts of a sweetening agent. The invention further provides a making method of the layer cakes with the flavor of fruits. Because the technical scheme is adopted, the prepared layer cakes disclosed by the invention are crisp in crusts, smooth and tender in fillings, good in mouth feel, and easy to absorb, and have the efficacies of loosening bowel to relieve constipation, maintaining beauty, keeping young and delaying aging.

The invention discloses a preparation method of a coffee layer cake. A coffee cake slice is mainly composed of, by weight, egg yolk of four eggs, 30g of castor sugar, 35g of salad soil, 70ml of strong coffee liquid, 90g of self-raising flour, 30g of corn starch, egg white of four eggs and 30g of castor sugar. Custard cream filling is mainly composed of, by weight, egg yolk of two eggs, 20g of castor sugar, 10g of self-raising flour, 10g of corn starch, 200ml of milk, 20g of castor sugar, a few drops of vanilla oil and 140g of butter. Surface decorative materials are composed of 20g of cocoa powder. The method has the advantages that the coffee is added into the cake, the cake tastes more fragrant, the cake is made in an overlapped mode to improve the attractiveness, the cake seems stereoscopic, the outward appearance of the cake is further improved, and the cake attracts the eyes of people.

The invention relates to a frame structure of an electric power-assisted steering controller, which is arranged between a torque sensor and a driving motor in an automobile. The controller body includes three parts: a shell, an electronic controller installed in the shell and a radiation fin in the bottom. The electronic controller consists of three relatively isolated modules which are a micro-controlling module, a power source module and a motor driving module. The three modules are connected with each other in the way of mutual layer-cake. The shell has two parts of an upper box cover and a lower box cover and the two parts are mutually connected to be formed into a whole. The frame structure has the advantages that: the three modules are connected with each other in the way of layer-cake; therefore, the structure is more compact, at the same time the volume of the product is also reduced and the interference among each other is greatly reduced.

A layer cake support apparatus includes a base plate configured to receive a first layer of cake, a plurality of cake plates including a material free region and configured to receive a second layer of cake, and a rod which extends substantially vertically through the material free region to the base plate and through first and second layers of cake respectively disposed on the base plate and cake plate. The layer cake support apparatus further includes a plurality of cake supports which extend substantially vertically through a top surface to a bottom surface of the first and second layers of cake. The cake supports are inserted into the first and second layers of cake in locations within the cake layers to minimize interference with the rod.

The invention discloses an automatic rolling device of layered cakes. The automatic rolling device comprises a conveyor belt operation table and a rolling assembly, wherein the rolling assembly comprises guiding arc plate assemblies and a rolling cylinder mechanism; each guiding arc plate assembly comprises a guiding arc plate; the bottom end of each guiding arc plate is in contact with the conveyor belt operation table; the rolling cylinder mechanism comprises rolling cylinders; each rolling cylinder comprises a first rolling cylinder, a second rolling cylinder and a third rolling cylinder; each first rolling cylinder and the corresponding third rolling cylinder are arranged on the conveyor belt operation table in parallel; each second rolling cylinder is arranged above the place betweenthe corresponding first rolling cylinder and the corresponding third rolling cylinder; a coiling channel for coiling is formed by each first rolling cylinder, the corresponding second rolling cylinderand the corresponding third rolling cylinder; and each guiding arc plate faces an inlet of the corresponding coiling channel. Through the adoption of the automatic rolling device disclosed by the invention, the requirement of automatic rolling of the layered cakes can be achieved, and the situation that the hygiene of the cakes is influenced by manual rolling can also be avoided.

The invention discloses a multi-layer cake cream spreading machine. The multi-layer cake cream spreading machine comprises an operation table for operation, wherein a conveying belt is arranged on theoperation table; a sweet water sprinkling device, a jam spreading device, a single-layer cream spreading device and a laminating device are sequentially arranged on the lateral part of the conveyingbelt in the output direction; a multi-layer cake cream spreading device is linked up with a discharge end of the operation table; a manual stacking area is arranged in the middle of the operation table; the manual stacking area divides the operation table into a single-layer spreading area near the input side and a stacking and laminating area near the output side; single-layer cakes which are subjected to the operations of sweet water sprinkling, jam spreading and single-layer cream spreading are overlaid into a multi-layer cake, and the multi-layer cake is laminated by the laminating device;single-layer cakes are placed equidistantly on the conveying belt in the single-layer cake cream spreading area; and three single-layer cakes which are adjacent in the front and back direction are regarded as a group, and are respectively a first single-layer cake, a second single-layer cake and a third single-layer cake from front to back. According to the multi-layer cake cream spreading machine disclosed by the invention, manual operation is replaced with a machine to make cakes with high efficiency, and the produced cakes are regular in shape, beautiful, and accurate and consistent in weight.

The invention discloses a method of quickly identifying tobacco black shank resistance via an artificial disease nursery. The method comprises steps of manufacturing a black shank inoculants bacteria valley, forming an artificial disease nursery via a layer-cake type inoculating coverage method, maintaining moisture and inducing via an intermittent way and elevating resistance. A feature of susceptibility to diseases of tobacco at a plant field crop land resettling stage and a vigorous-growing period, and biological features of tobacco black shank bacterium surviving, growing and propagating the 5cm depth surface soil are utilized, and the periphery of tobacco plant root parts are inoculated, and a layered-cake type inoculating and covering method of covering a thin layer of organic substance and a thin layer of particular soil to form the artificial disease nursery; and artificial simulation of morning-night intermittent moisture-remaining facilitates shower weather when the black shank disease often happen, and meets high-moisture and ventilating environment requirement for disease occurrence, so the disease can be effectively induced and accuracy and repeatability of tobacco black shank resistance identification can be improved. The method of quickly identifying tobacco black shank resistance via the artificial disease nursery is advantaged by simple operation, water and labor work use reduction and accurate tobacco black shank resistance phenotype identification, thereby being worthy of promotion.

A cross-layer connection structure between adjacent cakes of a high-temperature superconducting magnet double-cake coil includes a high-temperature superconducting magnet double-cake coil, a left high-purity copper joint and a right high-purity copper joint are fixedly welded to the outer side surface of each cake coil in the high-temperature superconducting magnet double-cake coil, and a connection superconducting tape material which is the same as the material of the high-temperature superconducting magnet double-cake coil is connected between the left high-purity copper joint of the upper layer cake coil and the right high-purity copper joint of the lower layer cake coil through resistance welding. The invention is applicable to the cross-layer connection between the cakes of the high-temperature superconducting magnet double-cake coils, and can ensure the joint resistance of 10<-7>-10<-8> omega range (77K). The structure has the advantages of simple structure design of the joint, easy machining, arbitrary placement of connecting blocks along the outer side of the coil, easy fixation of the cake connection and the like, and is applied to the high-temperature superconducting magnet, and the minimum resistance of the joint is 2*10<-8> omega.

The invention belongs to the field of food, and particularly relates to a low-sugar chestnut layer cake with cinnamon oil and a making method thereof. The low-sugar chestnut layer cake with the cinnamon oil is prepared from raw materials including, by weight, 0.8-2 parts of the cinnamon oil, 15-20 parts of camellia oil, 100-120 parts of flour, 50-65 parts of shelled eggs, 30-40 parts of milk, 12-20 parts of maltitol, 0.5-1 part of baking powder, 20-25 parts of red beans, 150-350 parts of purified water, 1-2 parts of salt, 50-80 parts of chestnuts, 10-15 parts of pear, 5-10 parts of papayas, 8-12 parts of wormwood and 5-7 parts of dandelions. The cinnamon oil is added in the making process of the low-sugar chestnut layer cake with the cinnamon oil and has a very strong inhibition effect on common bacteria and molds, and the made and obtained layer cake is good in anti-mold and anti-septic effect and can be preserved for a long time. The source of the raw materials of the layer cake is wide, the making process is simple, and the made layer cake is rich in nutrition and low in sugar content and tastes good.

The invention discloses a farmland sewage drainage and purification device. The device includes a pipe I, a pipe II and a pipe III connected sequentially in the direction of water flow. The diameter of the pipe II is larger than the diameter of the pipe I and the diameter of the pipe III. The pipe I is internally and sequentially provided with a filter layer cake and a flow control plate in the direction of water flow, and the pipe II is internally and sequentially provided with a pseudo grass string unit and a ball string unit in the direction of water flow, and the pipe III is internally provided with a PRB cake. The device can be buried in an outlet of a drainage ditch or in a ridge without affecting normal agricultural activities and has three-stage treatment effects of physical treatment, biological treatment and advanced treatment, so that farmland sewage can be purified to a certain extent before being discharged into a water body.

The invention relates to an automatic agricultural and forestry byproduct sandwiched cake forming machine and relates to the technical field of comburent manufacturing equipment. The automatic agricultural and forestry byproduct layer cake forming machine comprises a discharging device, an extruding device and a supporting device. The discharging device and the extruding device are arranged on thesupporting device, the discharging device is arranged on the upper part of the extruding device, and a discharge opening of the discharging device is aligned to an extruding end of the extruding device. The discharging device is used for mixing two materials in a sandwiched state and outputting the materials to the extruding device, the extruding device is used for extruding the mixed two materials into cake shapes, and the supporting device is used for supporting the discharging device and the extruding device. The discharging device mixes the two combusting raw materials in the sandwiched state, the extruding device extrudes the mixed two combusting raw materials to cake comburents and the discharging device and the extruding device are cooperated to manufacture the sandwiched combusting cakes, so that the sandwiched cakes can be produced in batches quickly, a lot of manpower is saved and the efficiency is high.

The invention relates to a konjak-containing sugar-free layer cake and a preparation method thereof. The preparation method of the konjak-containing sugar-free layer cake comprises steps: preparation of mixed raw powder paste, steaming for forming and cooling for demoulding. According to the konjak-containing sugar-free layer cake, water chestnut flour and konjak gulcomannan are taken as main materials, and the konjak gulcomannan has the efficacy of reducing blood lipid, blood glucose and blood pressure; the konjak gulcomannan is used for providing appropriate viscosity, texture, gelling and other characteristics for a food blending system, and the taste, the flavor and the health care function of food are greatly improved. A sucrose-free cake modifier is used for replacing sugar, the konjak gulcomannan is used for replacing common wheat flour, the suffering that a patient with hyperglycemia or a diabetic patient cannot taste sweet food is eliminated, fluctuation of the glucose and insulin level of blood cannot be caused, and food intake of the patient with hyperglycemia or the diabetic patient is improved. The konjak-containing sugar-free layer cake has aromatic and unique flavor, is full of elasticity, has rich nutrition, has health-care efficacy and is health-care nutritional food for the patient with hyperglycemia, the diabetic patient and other people.

The invention discloses a cassava matcha layer cake and a production method thereof. The cassava matcha layer cake is prepared from whole cassava flour, pastry flour, matcha powder, salad oil, instantly fermented cake oil, white granulated sugar, eggs, water, banana cream, salt, cream of tartar and the like; the production method is simple and easy to operate, and the industrialized production canbe carried out. The cassava matcha layer cake has the advantages that the taste is fine and smooth, the flavor is unique, the cassava matcha layer cake is nutritional and healthful, the protein content is higher, and the cassava matcha layer cake does not contain trans-fatty acids and has higher nutritional value; the cassava matcha layer cake contains rich dietary fiber, amino acid, vitamins, tea polyphenol, caffeine, various microelements and other nutrient substances, the daily dietary structure of people can be improved if people often eat the cassava matcha layer cake, the intestinal function and immunity are improved, the taste and flavor are unique, people cannot be easily bored with the cassava matcha layer cake even if often eating the cassava matcha layer cake, and the cassava matcha layer cake is a cake and pastry suitable for people of all ages.

Systems, methods, and apparatus are disclosed for a presentation trophy cake cover device that covers or hides a cake, a gift, or other item(s). Exemplary embodiments allow for candles to be placed on top of the cake-shaped cover to be extinguished by the breath of a recipient without contaminating the cake or other item. The presentation trophy cake cover device and system may take the form of a trophy including a pedestal of a base connected by a riser to a plate or tray upon which the cake or other item(s) may be placed. A cake-shaped cover may contribute to the trophy format by being shaped as a two-tiered layer cake with bottom layer being wider in diameter than the top lawyer. Handles may be provided on either side of the cover by being attached opposite to each other on the outer rim of the plate.

A three-layer cake is prepared through kneading flour to obtain dough, laying aside for a certain time, preparing small blocks of dough, rollnig to obtain raw sheets, laminating, and roasting on pan.

The invention belongs to the technical field of cake processing and particularly relates to a konjac-mango-matcha melaleuca cake. A preparation method comprises the following steps of uniformly mixingkonjac flour, wheat flour, white granulated sugar and matcha powder to prepare mixed powder; adding mixed powder in milk, then adding egg white, cream of tartar and the white granulated sugar, and performing whipping to prepare a matcha batter; then baking the matcha batter to obtain the matcha cake skins; flat laying the matcha cake skins, putting the matcha cake skins on baking paper, and performing refrigeration; mixing the konjac flour, mango pulps and cream, performing stirred until foaming to prepare konjac-mango cream; and stacking a plurality of matcha cake skins after being refrigerated, coating a layer of konjak-mango cream between two arbitrary matcha cake skins, performing refrigeration, and performing stripping and slicing to prepare the konjak-mango-matcha melaleuca cake. Compared with a traditional cake, the konjac-mango-matcha melaleuca cake has the effects of reducing blood fat, reducing blood sugar, promoting gastrointestinal motility of a human body and the like, can achieve the effect of assisting weight losing and is particularly suitable for consumers with the weight-losing requirement to eat.

The present invention belongs to the field of food production and relates to an egg and peach seed peach layer cake production technology. The production process comprises material blending, pulp beating, fermenting, steaming, shaping, packaging, and freezing. On the basis of not using pigments or color fixatives, the production technology can enable the produced egg and peach seed peach layer cake to maintain the original natural color and luster, flavor and nutrition, and improves the health performance and sensory quality of the food. The egg and peach seed peach layer cake is golden in color and luster, delicate in taste, overflowing in milk fragrance, rich and clear in layers, sweet, fragrant and tasty in taste, rich in nutrition, suitable for the taste of population with different ages, and is a very promising snack.

The invention discloses novel multi-taste sandwich stone-like cake and a preparation method thereof. The novel multi-taste sandwich stone-like cake is prepared from, by mass, 40-50 kg of coarse cerealpowder, 15-20 kg of radix puerariae, 65-75 kg of low-gluten wheat flour, 12-15 kg of sesame oil, 10-15 kg of eggs, 0.5-1 kg of lactic acid bacteria powder, 8-10 kg of dry yeast powder, 24-26 kg of butter and 13-18 kg of fruit pulp. The novel multi-taste sandwich stone-like cake disclosed by the invention is formed by dipping and coating double-layer cake crusts with sandwich fruit pulp fillings with various flavors, compared with a traditional stone-like cake with a single taste, the requirements of different consumers for tastes can be better met, meanwhile, the upper surface and the lower surface of the cake crust are baked to form recesses through the heat conduction stones in random arrangement, so that the unique taste of the stone cake is formed, the whole process flow is simple, mechanical operation can be realized, and the obtained stone-like cake has the traditional unique taste, also has multiple taste selections and has a good market prospect.

The invention discloses a green bean and sesame layer cake and a preparation method of the green bean and sesame layer cake. The green bean and sesame layer cake comprises, by weight, 50 to 80 parts of green beans, 20 to 30 parts of rice, 10 to 20 parts of white granulated sugar, 5 to 15 parts of prepared sesame and 3 to 5 parts of sesame oil. The preparation method comprises the steps that the sesame oil is added into fried green gram starch and baked rice meal according to the proportion and fully mixed evenly, so that a mixture is obtained, the mixture is placed in a mold and laid on the whole bottom of the mold, the prepared sesame is added to serve as the center, then the mold is filled with the mixture, a pressed cake is obtained through pressing, and a finished product is obtained after the pressed cake is steamed, baked and packaged. The green bean and sesame layer cake is rich in nutrition, mellow in taste, suitable for both old people and young people and capable of meeting the requirements for pursuit of delicacies and health of customers, the preparation method is simple, sources of raw materials are wide, pollution is avoided, and production cost is low.

The invention relates to a preparation method of frozen-black tea cup cakes. The preparation method comprises the following sequential steps: preparing egg yolk liquid, meringue, paste and cake paste; preparing frozen black tea; molding and baking in an oven; and cooling to obtain a finished product. The cooking method is improved to realize rational combination of pastry and food materials as well as joint cooking; multiple flavors are integrated to prepare staple food with beautiful shape, unique flavor and balanced nutrition, so that the requirements of people on the color, aroma, taste, shape and nutrition collocation balance of food are met; and the method is a preparation technology of special layer cakes. In the invention, the preparation technology is simple, the food materials are widely selected, the operation conditions are easy to control, and the method is suitable for batch production.

The invention discloses a preparation method of an LED white light diode. The LED white light diode comprises first and second leads, a blue LED chip and an epoxy resin adhesive layer containing yellow fluorescent powder; each of the first and second leads is provided with integrated first and second mounting islands and integrated first and second pins; the blue LED chip is mounted on the first mounting island and electrically connected with the first mounting island; the surface of the blue LED chip is electrically connected with the second mounting island; the first mounting island, the second mounting island and the blue LED chip are covered with the epoxy resin adhesive layer containing the yellow fluorescent powder; the preparation method of the LED white light diode comprises the step a of preparing the epoxy resin adhesive layer cake containing the yellow fluorescent powder, the step b of die bonding, the step c of bonding, the step d of injection molding and solidifying, and the step e of forming, thereby obtaining the LED white light diode. The preparation method is reasonable, high in production efficiency and low in investment cost.