1391results about How to "Advanced production technology" patented technology

The invention discloses a SEBS thermoplastic elastic floor, which comprises the following parts: 100wt% SEBS resin and modifier, 75-125wt% rubber filling oil, 20-60wt% polypropylene, 200-400wt% mineral filler, 0.8-1.2wt% lubricant and 0.45-0.70% aging retarder. The making method comprises the following steps: weighing raw material; blending; graining; squeezing; moulding; obtaining the product with anti-slip, abrasion-proof, noise reduction and weather resistant property; fitting for paving basic ground to replace plastic or rubber floor material.

The invention discloses a production process of low-salt oil-free fermented bean curd. The production process comprises the following steps: after performing the steps of immersing and washing soybean, grinding the soybean, filtering pulp, boiling the pulp, mixing pulp, concentrating, squeezing, dividing, inoculating, performing primary fermentation, cooling and mildewing, adding 8 to 10 percent of salt and 6 to 8 percent of alcohol; adding a proper amount of spice such as hot pepper powder, ginger powder, garlic powder and the like according to the traditional process; subpackaging into small bottles in one step; integrating fermenting, storing and finished product packaging materials; vacuumizing, so that the vacuum degree of the small bottle is 0.8 to 1.0; performing secondary fermentation for 1 to 2 months under the natural condition; performing secondary sterilization on the mature fermented bean curd, wherein the sterilization central temperature is 80 to 85 DEG C and the sterilization time is 25 to 35 minutes; and obtaining the finished products after passing inspection. The production process has the advantages that the unique flavor of the local traditional fermented bean curd is maintained; the characteristics of the times are achieved; the production process is fashionable and novel; the edible range is widened; the low-salt oil-free fermented bean curd has high nutritional value and preference, can realize industrial production and is safe and healthy; and quality safety of the oil-free fermented bean curd is effectively guaranteed.

Provided is a glabrous sarcandra herb and pickled Chinese cabbage soup base with the functions of invigorating blood circulation to remove stasis. The glabrous sarcandra herb and pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients are prepared from, by weight, 20-40 parts of glabrous sarcandra herb, 10-15 parts of the seed of cowherb, 10-15 parts of pollen pini, 5-10 parts of fiveleaf gynostemma herb, 5-10 parts of centipeda minima and 5-10 parts of Chaydaia tonkinensis Pitard. A production method of the glabrous sarcandra herb and pickled Chinese cabbage soup base comprises the steps that 1, pickled Chinese cabbage is selected, shredding, dewatering, sterilization, enzyme deactivation and impurity removal are carried out, and bagging and sealing are carried out; 2, all the medicine in the main ingredients is selected, thorough washing and impurity removal are carried out, and then parching, grinding, sterilization, bagging and sealing are carried out; 3, the bone soup is made, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbage, main ingredients and bone soup are sterilized with ultraviolet light, the mixture is contained in a packaging bag to be sealed, and the finished product is prepared. The glabrous sarcandra herb and pickled Chinese cabbage base has the effects of invigorating blood circulation to remove stasis, dispelling wind and eliminating dampness and relieving swelling and pain after being used for a long time.

The invention discloses a madder soup seasoning for cooling blood and activating blood and a production method of the madder soup seasoning. The madder soup seasoning is prepared by taking madder, fructus amomi rotundus, caulis tinosporae sinensis, polygonum chinense, crenatae water-clover, flos caryophylli, radix asparagi, flos imperatae, nauclea officinalis, common achyranthes herbs, dendrobium and pittosporm roots as main raw materials. The production method of the madder soup seasoning comprises the following main process steps of selecting materials; drying; smashing; proportioning; quantifying; packaging; and obtaining a finished product. The madder soup seasoning takes the effects of cooling blood and stopping bleeding as well as clearing away heat and toxic materials on main diseases such as spontaneous external bleeding due to blood heat, bleeding due to metrorrhagia and amenorrhea due to blood stasis to different extents, has the advantages of healthcare, high effect taking speed, pure natural component, no toxic or side effects and the like and is suitable for restaurants and households.

The invention discloses a formula of wild mushroom soup blend and a production method for the wild mushroom soup blend. The formula comprises the main raw materials of morchellaspp, tricholoma matsutake, arisaematubercu, agrocybe cylindracea, radix rehmanniae recen, boletus edulis, fructus lycii, oyster mushrooms, Yuan mushrooms, hericium erinaceus, wild portobello, truffle, sparassis crispa, black sesame, polygonum multiflorum and lily. The production method comprises the main technical procedures of selection, drying, smashing, mixing, quantification, package and manufacturing of finished products. The wild mushroom soup blend prepared according to the formula has the effects of protecting the health, nourishing the heart, smoothing the mind, enriching the blood, tonifying the kidney, expelling the cold, tonifying deficiency, benefiting the stomach, regulating the middle warmer, improving the immunity of the body and the like, tastes delicious, is convenient to use and purely natural, does not have poisonous and side effects and is suitable for restaurants and families.

A dill stomach invigorating and qi promoting pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients include, by weight, 20-40 parts of dill, 10-15 parts of Eurya distichophylla Hemsl., 10-15 parts of clean rice, 5-10 parts of ulva and 5-10 parts of roxburgh peristrophe herb. A production method comprises the steps that 1, the pickled Chinese cabbage is selected to be shredded, dehydrated and sterilized, enzyme deactivation and impurity removal are performed, and bagging and sealing are performed; 2, all the medicines in the main ingredients are cleaned thoroughly, impurity removal, parching, grinding and sterilization are performed, and bagging and sealing are performed; 3, the bone soup is decocted, cooling is performed, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbage, the main ingredients and the bone soup are sterilized by adopting ultraviolet light and put into packaging bags to be plastically packaged, and a finished product is obtained. According to the dill stomach invigorating and qi promoting pickled Chinese cabbage soup base, the effects of invigorating the stomach, promoting qi, supplementing qi, promoting the production of body fluid, promoting digestion and relieving pain are achieved after the dill stomach invigorating and qi promoting pickled Chinese cabbage soup base is taken for a long time.

A rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients include, by weight, 20-40 parts of rostrate Lepidogrammitis, 10-15 parts of Fortunella hindsii, 10-15 parts of Uncaria tonkinensis Havil., 5-10 parts of buckeye, 5-10 parts of Pellionia repens, and 5-10 parts of Diplazium donianum. A production method comprises the steps that 1, the pickled Chinese cabbage is selected to be shredded, dehydrated and sterilized, enzyme deactivation and impurity removal are performed, and bagging and sealing are performed; 2, all the medicines in the main ingredients are cleaned thoroughly, impurity removal, parching, grinding and sterilization are performed, and bagging and sealing are performed; 3, the bone soup is decocted, cooling is performed, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbage, the main ingredients and the bone soup are sterilized by adopting ultraviolet light and put into packaging bags to be plastically packaged, and a finished product is obtained. According to the rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base, the effects of reducing fever, causing diuresis, relieving cough and asthma, nourishing heart and relieving restlessness are achieved after the rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base is taken for a long time.

The invention discloses a monascus induced strain CGMCC8167, and a method of preparing functional monascus mycelia and monascus fermentation liquor by liquid fermentation by utilization of the strain. The method is characterized by comprising steps of (1) preparing a fermentation culture medium; (2) preparing the strain; (3) preparing culture media for producing the strain; (4) fermenting; (5) performing treatment after fermentation; (6) collecting the mycelia; and (7) collecting the monascus fermentation liquor. The method adopts liquid fermentation and has an advanced pollution-free technology in place of traditional manual operation modes. The method is simple in operation step, small in labor intensity, short in period and high in quality stability, and is suitable for large-scale production. The biomass can be detected quantitatively and can reach the international health standards. The invention also provides products of the monascus mycelia and the monascus fermentation liquor. The products are rich in a plurality of functional active compounds, such as proteins, amino acids, beta-glucan, ergosterol, Monacolin-K, gamma-aminobutyric acid, and the like.

The invention provides health Chinese sauerkraut and a production method thereof. The health Chinese sauerkraut is prepared through the following components in percentage by weight: 65 to 75% of reddish-orange-core cabbage, 18 to 30% of supporting vegetables, and salting seasoning. The production method comprises the following steps: 1, selecting reddish-orange-core cabbage, soaking, stewing, sterilizing, stewing, and quickly cooling; 2, selecting supporting vegetables, cleaning and removing foreign matters, and sterilizing and mixing; 3, placing the supporting vegetables into the reddish-orange-core cabbage, transferring into a tank, and adding the salting seasoning; 4, adding vitamin C and lactic acid bacteria; 5, compacting, salting, moving out, cutting into silks, sterilizing and bagging. The health Chinese sauerkraut has a plurality of functions after long-term eating, such as eliminating cold to stop pain, removing cardiopyrexia for tranquilization, nourishing Yin and moistening lung, clearing away heat and toxic materials, strengthening tendons and bones, and tonifying stomach and promoting fluid.

The invention discloses a monascus spp. which is named as monascus rubei TY728, is preserved in China Center for Type Culture Collection (CCTCC) since 31st, July, 2014, and the preservation number is CCTCC NO: M2014363. The invention also discloses a method of employing the monascus spp. to prepare a low-citrinin high-color-value high-activity-composition functional monascus powder and a product prepared by using the method. The method comprises: preparing a strain; performing strain culture, inoculation and fermentation; performing deep liquid-state fermentation; and processing after fermentation. The provided monascus spp. is a microbe species obtained through special culturing, is adaptive to a liquid-state fermentation technology, is strong in vital force, and generates no or low-yield citrinin during metabolism. By employing the above strain as a fermentation strain, the product, which contains no or low-yield citrinin and is high in color value and high in active functional compositions such as Monacolin K, GABA and the like, is obtained. The preparation method employs deep liquid-state fermentation, does not generate pollution, is advanced in technology and high in quality stability, is suitable for large-scale production, and reaches international sanitary standard.

A Chinese medicine for treating hyperlipemia is prepared from 8 Chinese-medicinal materials including prepared fleece flower root, haw, lotus leaf, chrysanthemum flower, etc. Its preparing process is also disclosed.

The invention provides an anhydrous stemming and a preparation method thereof. The anhydrous stemming is composed of the following raw materials: 15 to 25 % of corundum aggregate, 10 to 20 % of corundum powder, 10 to 15 % of redstone, 10 to 15 % of silicon carbide, 0 to 8 % of silicon nitride iron, 12 to 16 % of plastic clay, 13 to 18 % of coke powder, 4 to 8 % of high-temperature asphalt, 1 to 2 % of applied borax or boric acid and 14 to 20 % of applied tar. The preparation method is characterized by using a production apparatus such as a powerful mixer, and comprising steps of: blending the above raw materials, dry-mixing in the mixer for 1 to 2 minutes, adding 80 to 90 % of the tar with stirring, finely adjusting an adding amount of the tar in accordance with the stemming situation after stirring for 2 to 10 minutes, continuously stirring for 15 to 30 minutes, and molding with compression by using an extruder. The stemming provided by the invention has good performances of rapid sintering and high temperature, shrinks relatively small after being burnt, and can greatly reduce adverse phenomena of large mud, broken iron notch, long-time splashing, rapid hole reaming, etc. A new production technology is employed to ensure long-term stability of product quality, and thus the stemming has good workability and using performance.

The invention provides a laminated slab upending machine. Upright columns are fixedly installed on the ground; supporting beams are installed on the upper ends of the upright columns; a main beam or a walking board is guided to walk on the supporting beams by a walking mechanism; a dual-drum winding and lifting mechanism is installed on the main beam or the walking board; a fixing frame is installed on the dual-drum winding and lifting mechanism in a lifting way through steel ropes and a pulley; an upending framework and upending machines are installed on the fixing frame; the upending machines are connected with and drive the upending framework; a hydraulic clamping device for clamping a steel trolley and a workpiece is installed on the upending framework. By the adoption of the laminated slab upending machine, the fully mechanical automation can be realized; therefore, the production efficiency is improved greatly, as well as the prefabrication rate of a plant with industrialized dowelling.

The invention relates to yam soup capable of invigorating Qi and nourishing Yin and a production method thereof. According to the yam soup, yam, rehmannia root, cluster mallow fruit, mahonia stem, pyrolusite, tadehagi triquetrum, Lithospermum erythrorhizon, Gymnadenia conopsea, syringa, beeswax, Phlomis umbrosa and Daemonorops draco are taken as main raw materials; and the production method thereof comprises the main process flows of selecting the materials, sterilizing, drying, crushing, removing impurities, granulating and bagging. The yam soup capable of invigorating the Qi and nourishing the Yin has different degrees of Yin nourishing and blood enriching, salivation promoting and dryness moistening, and heart nourishing and mind calming effects on main symptoms, such as waist soreness and tinnitus, premature graying hair and insomnia and dreaminess, has the advantages of health care, high effect taking speed, pure nature, no toxic and side effects and the like and is applicable to restaurants and households.