28 results about "Vacuum packed" patented technology

The invention discloses a pretreatment method for improving water-retaining property and tenderness of low-temperature slowly-cooked chicken, and relates to the technical field of food processing.The pretreatment method comprises the steps that a chicken raw material is prepared, and unfreezing, surface drying and finishing treatment are conducted; the method comprises the following steps: soaking chicken in a pre-cooled weak acid solution to preliminarily relax a protein structure; transferring the chicken into a pre-cooled weak alkaline solution, promoting protein to be fully hydrated, and establishing an electrostatic repulsion network; immersing chicken in a precooled polysaccharide solution, and permeating to form a thermostable hydrophilic protective layer; and draining the chicken, performing vacuum packaging, and performing low-temperature slow cooking with precise temperature control. According to the method, the low-temperature slowly-cooked chicken can keep a stable hydration structure in the cooking process through a method for regulating protein and constructing an interface protection layer in stages, so that the water-retaining property, tenderness and flavor fusion degree of a finished product are improved.

The present application relates to the technical field of food processing, and discloses a production process for improving the freezing performance of steamed glutinous rice dough, which comprises the following steps: firstly, compounding indica glutinous rice powder, sticky rice powder and cross-linked modified starch, and then using a functional conditioning liquid containing coconut milk, malt syrup and konjac powder and the like to knead the dough; the prepared dough agent is sequentially subjected to low-temperature precooling, rapid quick freezing, vacuum packaging and low-temperature storage; before use, the dough agent is thawed through a gradient method of low temperature first and then room temperature. Through the synergistic effect of the formula and the process, starch aging and ice crystal damage are effectively inhibited, the structural stability, water retention and extensibility of the dough after thawing are improved, and the technical pain points that the glutinous rice dough is prone to hardening, the taste is harsh, and the dough is prone to cracking when stuffing or rolling are solved. The method improves the production efficiency and product qualification rate, prolongs the shelf life of the product while ensuring and strengthening the traditional flavor, and is beneficial to industrialized production.

The invention discloses a nitrate-free smoked ginseng sausage and a preparation method thereof, and belongs to the technical field of meat product processing. The method comprises the following steps: adding different addition amounts of ginseng powder into a nitrate-free smoked sausage to prepare the nitrate-free smoked ginseng sausage, mincing pork serving as a main raw material, adding water, plasma activated water, beet root powder, celery powder, ginseng powder and nisin, and uniformly stirring to prepare the nitrate-free smoked ginseng sausage. The preparation method comprises the following steps: uniformly stirring other ingredients including table salt, white granulated sugar, monosodium glutamate, potato starch, soybean protein isolate, pepper powder and ginger powder, pickling, filling, cooking, drying to be mature, cooling, and packaging in vacuum to obtain the nitrate-free ginseng smoked sausage. According to the method, the flavor quality and functional characteristics of the nitrate-free smoked sausage are optimized, the defects of a single nitrate-free smoked process in flavor level and nutritional added value are overcome, and the flavor and texture of the sausage are remarkably improved.

The invention belongs to the technical field of food, and particularly relates to a making process of a low-salt nitrate-free shallow fermented sausage. The production process of the low-salt nitrate-free shallow fermented sausage comprises the following steps: (1) pretreatment of raw materials and auxiliary materials: raw material meat comprises fresh pig hind leg meat and pig back fat meat, the pig hind leg meat is shredded, the fat meat is cut into diced meat, and the diced meat is uniformly mixed for later use; the special auxiliary material for the shallow fermented sausage comprises the following raw materials: thick broad-bean sauce, fermented soya beans, fermented glutinous rice and fermented bean curd. (2) sausage filling: uniformly mixing the raw material meat and special auxiliary materials for shallow fermented sausages to obtain pickled stuffing; filling the pickled stuffing into casings to obtain the sausages of which the surfaces are dried by air; (3) performing fermentation: performing air-drying fermentation on the sausages of which the water vapor on the surfaces is air-dried; and then performing vacuum packaging, and performing maturing and storage to obtain the low-salt nitrate-free shallow fermented sausage. The sausage prepared by the method can balance the water activity, the pH value and TBA, and the quality of the product can be ensured while the flavor is ensured.

The invention provides an antheraea pernyi fresh-keeping method which comprises the following steps: S1, dividing a first group and a second group with different freezing response characteristics according to development biological characteristics of antheraea pernyi; the freezing response characteristic is represented by at least one parameter of tissue moisture content, methylene blue penetration depth and body wall elasticity modulus; s2, differential preprocessing is applied to the first group and the second group, so that the difference of the first group and the second group on any characterization parameter does not exceed a preset threshold value; s3, combining the two groups of tussah and freezing; in the first cooling stage, cooling from 0-1 DEG C to-10 DEG C at the speed of 0.8-1.2 DEG C / min; in the second cooling stage, cooling is conducted from-10 DEG C to-30 DEG C at the speed of 0.45-0.55 DEG C / min; in the third cooling stage, cooling from-30 DEG C to-45 DEG C at the speed of 1.8-2 DEG C / min; and S4, after freezing is completed, vacuum packaging is performed, and storage is performed at minus 45-minus 40 DEG C. According to the fresh-keeping method for the tussah, the integrity of a cell structure is maintained, juice loss is reduced, and abnormal release of endogenous enzyme is inhibited, so that nutritional ingredients are better reserved in the long-term freezing storage process, and the sensory characteristics of compact meat, uniform color and luster and no peculiar smell are maintained.

The present application belongs to the technical field of instant meat product processing, and discloses an instant ham and a preparation method. The method comprises low-salt pickling and semi-mature fermentation, high-temperature three-gradient fermentation after slicing and addition of probiotics, and the combination of vacuum temperature-changing fermentation ripening and bacteriostatic process, and processes the instant ham which is quickly fermented and matured, reduces the content of salt, inhibits the growth of rancidity and harmful bacteria, and is convenient to eat after opening the bag. The present application first proposes that the meat product after rapid fermentation is vacuum packaged and then subjected to special vacuum high-temperature fermentation ripening and bacteriostatic treatment at a high temperature of 49-52 DEG C. The process can not only significantly shorten the fermentation time to about 110-120 minutes, but also basically kill the non-sporulated vegetative microorganism cells in the vacuum-packaged ham, while allowing the probiotics to be retained to a certain extent and avoiding the pollution of microorganisms and other harmful substances thereafter. The "fast, low-salt, flavor, instant" ham product prepared by the present application technology cannot be realized by the existing ham fermentation technology.

The invention discloses medicinal and edible homologous juice-exploded mushroom pastry stuffing and a production process thereof, and belongs to the technical field of food processing. The production process provided by the invention comprises the following steps: carrying out ultrasonic-assisted wall breaking on the mushroom composition, and carrying out colloid mill wall breaking treatment on the traditional Chinese medicinal material composition to obtain medicinal material homogenate; heating flaxseed oil microcapsules, sequentially adding seasonings, the pretreated mushrooms and the medicinal material homogenate, and stir-frying to obtain a stuffing base material; performing ultrahigh-pressure sterilization on the stuffing base material, cooling, and mixing with fresh frozen fish particles and spiced beef particles; and finally performing vacuum packaging and freezing. Active ingredients are efficiently released through a synergistic wall breaking technology, flavor and nutrition are protected by utilizing a microencapsulation technology, and ultrahigh-pressure sterilization and specific texture design are combined, so that the prepared stuffing is high in active ingredient dissolution rate, good in oxidation stability and excellent in flavor retention, has a unique'juice explosion 'taste and a shelf life of 18 months or more, and is suitable for industrial production. The method is of great significance to food safety and quality guarantee.

The invention belongs to the field of food processing, and particularly relates to a processing method of tea-flavored fresh braised chicken capable of prolonging the shelf life and an obtained product. According to the processing method provided by the invention, under the action of the tea polyphenol, on one hand, free radicals in a lipid oxidation chain reaction are competitively removed, grease rancidity and protein oxidative degradation are inhibited, and the rising rate of putrefaction indexes such as volatile basic nitrogen and a peroxide value is reduced; on the other hand, the cell membrane integrity of escherichia coli, staphylococcus aureus and other pathogenic bacteria and molds is destroyed, and metabolism and reproduction are inhibited. After the process is optimized, the shelf life of the Texas braised chicken under the normal-temperature vacuum packaging condition is prolonged to 15-20 days compared with that of the Texas braised chicken in the traditional process, artificially synthesized preservatives do not need to be added in the whole process, and the Texas braised chicken conforms to the natural and healthy food consumption trend.

The utility model discloses a vending device for vacuum-packaged prefabricated dishes, which belongs to the technical field of vending machines and comprises a shell frame, and a food making component, a food delivery component, a machine maintenance window, a food outlet, a payment window and a food ordering screen are mounted in the shell frame. The food making assembly comprises a bag opener, a squeezer, a heater and a fetching clamp which are sequentially arranged from bottom to top, the food delivering assembly comprises a dinner plate storage box and a food delivering device, a plurality of dinner plates are stored in the dinner plate storage box, the food delivering device is provided with a fixed part and a sliding part, and the fixed part and the sliding part are connected with each other. The fixing part is installed on the side wall of the shell frame and located below the bag opener. According to the selling device for the vacuum-packaged prefabricated dishes, a plurality of functional assemblies such as food conveying, meal making and meal delivering are integrated, all the assemblies are matched with one another, automation of the whole process from storage, conveying, making to meal delivery of the prefabricated dishes is achieved, manual intervention is greatly reduced, and the manual maintenance frequency and cost are reduced.

The invention relates to the technical field of baby food, and particularly discloses compound amino acid multi-vitamin multi-mineral soybean protein food and a preparation method thereof. The compound amino acid multi-vitamin multi-mineral soybean protein food is prepared from the following components in parts by weight: a compound amino acid mixture, soybean peptide powder, solid corn syrup, a vitamin mixture, a mineral mixture, docosahexaenoic acid powder and choline bitartrate, the preparation method comprises the following steps: S1, pretreating the raw materials; s2, pre-dispersing mineral substances; s3, vitamin premixing; s4, main mixing; s5, carrying out homogenization treatment; and S6, sieving and packaging: sieving the homogeneous mixture with a 40-mesh sieve, and then sterilizing and packaging in vacuum. The compound amino acid multi-vitamin multi-mineral soybean protein food is used for supplementing special dietary nutrition for infants and children, and has the advantages of being comprehensive in nutrition, high in absorption efficiency and capable of effectively improving the nutritional status of the infants and children and promoting growth and development.

This invention discloses a processing method for roasted sweet potatoes, belonging to the field of sweet potato processing technology. The method involves first placing the sweet potato at a suitable temperature for amylase activity, promoting the saccharification process and increasing its sweetness; simultaneously, allowing it to stand at a low temperature for an extended period allows the fructose inside to convert from furanose to pyranose, significantly increasing the sweetness; after roasting the sweet potato at high temperature, the surface is made sticky by lowering the temperature and increasing humidity, achieving a "sugar return" effect; finally, high-temperature treatment removes excess moisture, further enhancing the sweetness; and finally, vacuum packaging with nitrogen gas and low-temperature storage yields roasted sweet potatoes, effectively extending the shelf life of cooked sweet potatoes.

The invention discloses a method for regulating and controlling the quality of ready-to-eat poultry meat based on composite treatment of thermal ultrasound, a germinating agent and a licorice extract, and belongs to the technical field of food processing. The method comprises the following steps: performing germination induction treatment on meat products by adopting a germinating agent, then adding a licorice extract, mixing, performing thermal ultrasonic treatment, and finally performing vacuum packaging and storage. According to the method, the color stability of the instant chicken breast can be remarkably improved, the meat color is natural and bright, the sensory acceptance of the product is remarkably improved, the moisture distribution of the chicken breast can be effectively regulated and controlled, free water loss is reduced, the proportion of water not prone to flowing is increased, the water-retaining property of the product is enhanced, the phenomena that the meat is dry and tender are improved, and the eating juiciness and palatability are improved; characteristic flavor substances can be stably reserved, loss of key flavor components such as alcohols and esters is reduced, generation of putrefying peculiar smell is inhibited, the flavor of the product is purer, the flavor consistency in the shelf life is higher, and the problem that the flavor is seriously deteriorated in traditional high-temperature sterilization is solved.

The present application relates to a kind of pickling processing method of pig ham and the pig ham processed by it, steps include: S10: thawing step, frozen pig ham is thawed;S20: cleaning step, after thawing pig ham is cleaned;S30: preparation of pickling liquid, pickling liquid includes salt 20-40 parts by weight, flour 10-20 parts by weight, sugar 10-20 parts by weight, L-glutamic acid sodium 10-20 parts by weight, red pepper powder 2-5 parts by weight, pepper powder 0.1-1.0 parts by weight, caramel pigment 0.02-0.1 parts by weight, 5-ribonucleotide disodium 0.1-0.5 parts by weight, glycine 0.02 to 0.1 parts by weight and sea horse extract powder 10-15 parts by weight;S40: pickling liquid is injected into pig ham using syringe;S50: pig ham and pickling liquid with pickling liquid are injected are added to the drum and are tumbled, so that pickling liquid penetrates into pig ham, and is pickled and tender meat processing;S60: pig ham after pickling and tender meat processing is vacuum packaged.

An alternative sous-vide cooking method for mass-production of cooked meat and vegetables with improved nutritional quality is disclosed. The method includes the steps of (a) cutting raw meat and vegetables into uniform pieces; (b) marinating of meat slabs of step a) with a mix of spices and oil; (c) exposure of marinated meat and portioned vegetables to purified smoke concentrate (d) rapid thermal treatment at 220°C with sharp steam and purified smoke for safety and aesthetic appeal; (e) vacuum packaging of the semi-cooked product; (f) pasteurization at 65°C for 90 minutes; and (g) rapid cooling in ice water (0.5-2°C) for at least 20 minutes. This efficient process ensures food safety and nutrient retention, offering a scalable solution for the production of healthy, ready-to-eat meals with extended shelf-life.

1. Name of the product in this design: Electric suction cup. 2. Application of this design: It is used to absorb impermeable media and rough surfaces such as ceramic tiles, gypsum board, wood boards, and vacuum-packed rice. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

To provide a food pack which is unlikely to inhibit the movement of contents during cooking and allows cooking similar to that in a rice cooker or a rice cooker. The food pack includes an inner bag containing a predetermined amount of uncooked grain, and an outer bag that contains the inner bag and is vacuum-packed. The inner bag is made of a material that can be heated in a hot water bath. After opening the outer bag, water or soup stock is poured into the inner bag and heated in a hot water bath, allowing the uncooked grain to be cooked.

The invention belongs to the technical field of health-care tea and particularly relates to corn stigma tea with high flavone content and a soaking method of the corn stigma tea. The corn stigma tea is prepared from carefully selected high-flavone corn stigma, micro-powder corn kernels, radix ophiopogonis, astragalus membranaceus and roses. The preparation method comprises the following steps: cleaning raw materials, cutting off, carrying out microwave-low temperature combined drying, mixing and carrying out vacuum packaging. The invention further provides a soaking method, the soaking method comprises the steps of tea moistening, high-temperature stuffy soaking and the like, flavonoid active substances in the corn stigma are protected and extracted to the maximum extent by optimizing the whole process from raw material processing to brewing, and the obtained tea soup is high in flavonoid content, mellow in flavor and remarkable in health care effect.

The invention relates to the technical field of functional food, and discloses a formula and a preparation method of a medicinal and edible compressed biscuit, and the formula comprises the following components in percentage by mass: 50-60% of coarse rice powder as a main material, medicinal and edible auxiliary materials such as dandelion, wormwood, ginger powder and the like, and auxiliary components such as wheat flour, vegetable oil, honey and the like, totaling 100%. The preparation method comprises the following steps: pretreating the raw materials (drying and grinding the brown rice at low temperature, drying and performing superfine grinding on the Chinese herbal medicines), mixing and stirring (controlling the water content of dough to be 15-18%), calendaring and forming, baking in sections (at 60-120-130-40 DEG C), and performing vacuum packaging. The product has the functions of tonifying middle-Jiao and Qi, diminishing inflammation and sterilizing, and clearing damp and fending off cold, has the shelf life of 2 years, is suitable for combat, field operation and other scenes, and solves the problems that traditional compressed biscuits are single in function and cannot give consideration to nutrition and health at the same time.

The application discloses a formula and a preparation process of yak milk drawn cheese, and belongs to the technical field of dairy product processing. The formula takes pasteurized yak milk as the only milk source, is matched with special fermentation bacteria, microbial rennet, edible salt and calcium chloride, and does not add other components. The process comprises the following steps: standardization of raw milk, HTST sterilization, fermentation of curd, cutting and whey discharge, precise pH control, heating and mechanical stretching, shaping, brine cooling, vacuum packaging, instant post-sterilization and cold chain storage. According to the high protein and high fat of yak milk and the dense characteristics of casein, the application realizes stable and continuous drawing through the matching of special acidity and temperature parameters, the taste is soft, the process is suitable for industrialization, the shelf life is 12 months, and the application fills the blank of yak milk drawn cheese large-scale production technology.

The invention provides a preparation method of sauced mutton, and the preparation method comprises the steps of raw material treatment, spice bag preparation, rolling and pickling, marinating and boiling, cooling, vacuum packaging and the like, the spice bag in the application improves radix angelicae as a monarch material, and lays a deep base gas for removing mutton smell; the amomum cardamomum is introduced as a monarch material, so that fresh and vulgaris-free composite fruit fragrance is brought; the rhizoma kaempferiae is added as a ministerial material, the product is endowed with unique aroma penetrating power and memory points, and the three raw materials of the radix angelicae, the amomum cardamomum and the rhizoma kaempferiae are innovatively applied, so that a marinating effect superior to that of a traditional formula is generated; besides, through accurate optimization and cooperation of key process parameters such as rolling time, boiling temperature and time and the like, meat juice is reserved to the greatest extent under the condition that no meat tenderizer or water-retaining agent is used. The prepared sauced mutton reaches the optimal balance point in hardness, elasticity, cohesiveness and chewiness; and the pain point of non-uniform texture of a traditional process product is successfully solved.

The invention relates to a functional product formula of milk-flavor rosa roxburghii tratt black tea and a preparation method of the milk-flavor rosa roxburghii tratt black tea. Mature golden yellow rosa roxburghii tratt fruits and Guizhou high mountain black tea are used as main raw materials, and various food-grade auxiliary materials such as skim milk powder, anhydrous milk fat and fructo-oligosaccharide are matched; the preparation process sequentially comprises the following steps: pretreating the rosa roxburghii tratt fruits (removing thorns and calyx on the surfaces and removing internal grains), mixing the auxiliary materials with the black tea, filling the pretreated rosa roxburghii tratt fruits with the mixed materials, drying and carrying out vacuum packaging, wherein the parameters of each process link are controllable. The product can effectively retain vitamin C, harmonious fusion of milk fragrance, roxburgh rose fruit fragrance and black tea mellow fragrance is achieved, and the taste is sour, sweet and palatable; the health-care food has the functions of assisting digestion and resisting oxidation, does not contain hormones and preservatives, and is safe and healthy; and meanwhile, the method is suitable for industrial batch production, can ensure that the product quality is stable within the shelf life, and provides an effective technical scheme for commercialized popularization of functional tea drinks.

A process for preparing quick-frozen prepared chicken nugget products, comprising the following steps: S1. raw material selection and pretreatment: selecting healthy and non-diseased yellow chicken segmented meat, removing fascia, congestion and impurities, cutting into uniform blocks to obtain yellow chicken raw chicken nuggets; S2. compound tumbling and pickling: putting the raw chicken nuggets into a tumbling machine, adding a compound pickling sauce suitable for yellow chicken meat, starting the tumbling machine to tumble the chicken nuggets, and then low-temperature static pickling to make the pickling sauce fully penetrate the muscle fibers; S3. pre-cooking and temperature control processing: after static pickling, the chicken nuggets are drained, spread flat, then the drained chicken nuggets are subjected to low-temperature pre-cooking, the pre-cooking degree is controlled to semi-cooked state, the chicken juice is retained, and over-heating to make the meat tough and old is avoided; S4. ultra-fast freezing and forming: the pre-cooked chicken nuggets are quickly spread flat, sent to a quick-freezing equipment for deep cold quick-freezing, and immediately vacuum packaged after the center temperature of the chicken nuggets reaches the standard, to obtain quick-frozen prepared chicken nugget products.

The present invention relates to a method for producing seasoned meat comprising a multi-stage aging process and an intermediate dehydration process. The manufacturing method provided by the invention is a step of preparing seasoning sauce, wherein the seasoning sauce comprises soy sauce, sugar, black pepper, rice field, starch syrup and fruit juice; a step of applying a seasoning sauce to the meat for primary ripening; an intermediate processing step of dehydrating the primary cooked meat; performing secondary ripening on the dehydrated meat at low temperature; and performing vacuum packaging on the secondary cooked meat. The manufacturing method according to the present invention provides the effects of uniform penetration of perfume, preservation of fruit juice, texture improvement, and enhancement of preservation.

The invention relates to a production method and application of vacuum packaged corn. The method comprises the following steps: performing pulse high-pressure treatment, cleaning, blanching and cooling on corn, and then performing vacuum packaging, and performing intensive pulse light sterilization and high-temperature and high-pressure sterilization on the corn subjected to vacuum packaging to obtain the corn. By adopting the method disclosed by the invention, the corn damage can be reduced, the corn taste is improved, the production line cleaning frequency is reduced, and the bacterial colony level in the product is reduced.

The invention discloses a flavored fish production method based on air-dried fish processing. The flavored fish production method comprises the following steps: step 1, processing fresh fish into air-dried fish; step 2, cutting the air-dried fish blocks as required and taking materials; step 3, pouring the cut fish blocks into water for soaking; step 4, curing; step 5, cooling; step 6, frying: frying the flavored fish blocks; step 7, fishing out the fried flavored fish blocks from the fryer, draining off excessive oil, naturally cooling, and mixing with materials; and step 8, putting the flavored fish mixed with the materials into a vacuum bag, vacuumizing, and performing high-temperature sterilization after vacuum packaging. According to the flavored fish production method based on air-dried fish processing, after the existing air-dried fish is processed in a deep processing mode, the obtained flavored fish can be instantly eaten and used and can be conveniently and rapidly used at home and during traveling, and different tastes can be adjusted according to needs in the processing process.

This invention relates to the field of food processing technology. The purpose of this invention is to provide a method for preparing ready-to-eat five-finger peach chicken feet, comprising the following steps: S1: Boiling salt, gardenia, star anise, fennel, licorice, cinnamon, cloves, and pre-treated five-finger peach in water to obtain a flavored brine; S2: Braising the pre-treated chicken feet in the flavored brine, then removing and cooling; S3: Microwaving the cooled braised chicken feet; S4: Cooling the baked chicken feet and vacuum-packing them; S5: Sterilizing the vacuum-packed chicken feet under high temperature and pressure to obtain the finished five-finger peach chicken feet. This invention fully integrates the unique coconut flavor of five-finger peach with the aroma of the brine into the chicken feet, resulting in a finished product with a golden color, crispy exterior and tender interior, and easily absorbed nutrients. It also achieves consistent product quality and is suitable for large-scale industrial production.

Fibrous meat-like food according to the present invention contains a vegetable protein, and has a moisture content of 40 mass % or more and a fiber thickness of 0.1 to 2.5 mm. One embodiment of the fibrous meat-like food of the present invention is obtained by extrusion molding a raw material that contains the vegetable protein. Meat-like food according to the present invention includes a densely integrated product of the fibrous meat-like food of the present invention. A method for producing meat-like food according to the present invention includes an integration step of densely integrating a raw material that contains the fibrous meat-like food. In the integration step, the raw material is subjected to vacuum packaging.

The invention relates to a gastrodia elata composite product and application thereof.The gastrodia elata composite product is prepared by mixing, by weight, 25-75 parts of fresh gastrodia elata and 15-65 parts of fresh pyrrosia lingua, conducting high-temperature water extraction and alcohol precipitation, deproteinization and polysaccharide splitting combination and alcohol precipitation refining to obtain gastrodia elata composite polysaccharide, then adding gastrodin with the final concentration of 1-10% and the balance distilled water, and conducting sterilization and sterilization to obtain the gastrodia elata composite product. And mixing, freezing to dryness, and carrying out vacuum packaging. According to the invention, fresh gastrodia elata and pyrrosia lingua polysaccharide are extracted and refined, so that the peculiar smell and taste of gastrodia elata are effectively changed, and the health-care effect of the product can be enhanced through high-content polysaccharide components; gastrodin is additionally added and interacts with gastrodia elata and pyrrosia lingua polysaccharide, so that the wind dispelling curative effect of the product is greatly enhanced, the polysaccharide extraction rate is effectively improved, the drying step of fresh medicinal materials of gastrodia elata and pyrrosia lingua is reduced, the production efficiency is greatly improved, and the investment of production equipment is reduced.