31results about How to "Black color" patented technology

The invention discloses a method for preparing manmade pit mud. According to the method for preparing the manmade pit mud, disclosed by the invention, the manmade pit mud is prepared through uniformly mixing a pit mud composite bacterial solution, yellow mud, yeast powder, dried yeast, esterified red yeast, pit bottom mud, pond mud, wheat flour, bean cakes, yeast extract, sodium acetate, ammonium phosphate, ammonium sulfate, dipotassium hydrogen phosphate and edible alcohol and then carrying out culturing, wherein the pit mud composite bacterial solution is obtained through uniformly mixing a Clostridium kluyveri JZZ CGMCC No. 11948 culture solution and a pit mud mixed bacterium culture solution. Proven by experiments, the manmade pit mud prepared by the method can be used for producing nice wine in the same year, the merit factor is increased by about 11%, the taste is pure, the perfume is thick, and the aftertaste is lasting. The method is simple in process, convenient and fast in operation and low in cost and can be popularized.

The invention discloses a processing method of orchid-flavored black tea. The processing method comprises the following steps: (1) picking fresh tea leaves each with one bud and three to four leaves or tea leaves each with buds on a sunny day or in a rainy-to-fine weather; (2) cooling the picked fresh tea leaves, rocking twice and spreading twice; (3) rocking for the second time and spreading for a long time; (4) rocking the fresh tea leaves for the third time in the next day; (5) rocking for the third time and continuously spreading; (6) withering the continuously spread fresh leaves by sunlight, performing fixation, and rolling while the fresh leaves are hot; (7) primarily baking the rolled leaves, spreading, sunning, and performing pile fermentation; (8) fully drying and warehousing. According to the processing method, the orchid aromas in the tea leaves are excited to the maximum extent by controlling the picking time and mastering the fresh leaf maturity, alternatively spreading and rocking for multiple times and withering by sunlight, so that substances such as amino acid and nerolidol influencing the aromas and sweet and fresh tastes of orchids in the tea leaves are brought into play to the maximum extent, and then the black tea prepared by adopting the method has remarkable orchid aromas and is fresh, sweet and honeyed in taste.

The invention discloses frozen oolong. A preparation method of the frozen oolong comprises the following steps: raw material picking, sun withering, first cooling of green leaves, first rocking of green leaves, second cooling of green leaves, second rocking of green leaves, third cooling of green leaves, third rocking of green leaves, fourth cooling of green leaves, fixing, spreading for cooling, packed rolling, drying over gross fire, secondary packed rolling and freeze drying. In the invention, the frozen oolong for dry-state circulation and drinking is prepared by a vacuum freeze drying technology, the shortcomings that the traditional frozen fresh tea circulates in a wet state and is not easily stored and is brewed with stalk on are solved, and most of aroma substances with low boiling points in the oolong can be maintained, so that the aroma of the oolong is remarkably enhanced. The prepared oolong is jet-black, dark-green and glossy, the green belly and red edge form a bright contrast, and rich natural flower aroma is emitted very easily by brewing; and moreover, the smell is fragrant, the tea soup is yellow green and bright, the taste is mellow and fresh, the tea leaves have aftertaste and can promote fluid production, and the fragrance stays long in the mouth.

The invention discloses a method for processing dark green tea by using pan-fired green tea. The method comprises the following steps: (1) overturning and stirring pan-fired green tea while watering, piling the overturned and stirred tea leaves in a trapezoid shape, and covering the tea leaves with felt cloth for pile fermentation; (2) carrying out first time overturning and stirring on the tea leaves after pile fermentation the next day, overturning and stirring the tea leaves while watering, uniformly mixing the tea leave piles up and down and inside and outside during overturning and stirring, covering the tea leaves with the felt cloth for further pile fermentation till chestnut aroma of the tea leaves disappear, and piling the tea leaves if stale flavor appears; and (3) ditching the tea leaves after pile fermentation, naturally ventilating and airing the tea leaves, and blending, detecting and packaging the tea leaves after being refined through processes of screening, despecking, color-sorting and the like. The method disclosed by the invention has the advantages that the processed black green tea is black in color and luster, thick in soup and slightly red and remarkable in stale flavor, and the liquor color, the taste and the aroma of the black green tea reach the quality demand of conventional processing.

The invention belongs to the technical field of stainless steel blackening, and particularly discloses a stainless steel blackening agent and a blackening treatment method. The stainless steel blackening agent comprises following raw materials including 100 ml / L-120 ml / L of hydrochloric acid with the concentration ranging from 30% to 36%, 5 g / L-8 g / L of copper sulfate, 10 g / L-15 g / L of selenium dioxide, 1 g / L-2 g / L of nickel chloride, 25 g / L of a stabilizer, 5 g / L-30 g / L of a complexing agent, 0-0.5 g / L of a surface active agent and the balance deionized water. The stainless steel blackening agent can blacken stainless steel under normal temperature, the blackening speed is high, the color is black, evenness is achieved, binding force is good, and no pungent smell is generated.

The invention provides a silver plating black oxidation treatment method, and belongs to the field of electroplating and surface treatment, wherein through the method, a silver plating layer gains stable chemical properties and is resistant to corrosion, a plating piece or sample after silver plating black oxidation has a more jet-black color, large-area uniformity is guaranteed, and stability andservice life of the plating piece are improved. The method comprises the following steps: pretreating a substrate material; performing silver electroplating on the pretreated substrate material; finally, performing black oxidation treatment on the plating piece after the silver plating, wherein a black oxidation solution comprises a main black oxidation agent, an assistant black oxidation agent,a surfactant, a black oxidation additive and a pH regulator; the pH value of the black oxidation solution is 2.0 to 8.0; the operation conditions are as follows: in black oxidation, stainless steel ortitanium basket inert material is adopted for a negative pole, a positive pole is the plating piece after silver plating, the electroplating power is in a constant-current mode, the current density is 0.2-2.0A / dm<2>, and the black oxidation time is 0.5-5min; the working temperature is 30-60 DEG C.

The invention belongs to the technical field of modified asphalt and particularly relates to a preparation method of crumb rubber modified asphalt with high fatigue resistance and crack resistance. Waste tire crumb rubber is subjected to surface modification with potassium perborate and used for modifying base asphalt together with a plasticizer, an aging resister and an emulsifier, in the prepared crumb rubber modified asphalt with high fatigue resistance and crack resistance, modified crumb rubber has good binding capacity with asphalt, crumb rubber particles are not prone to separation fromthe crumb rubber modified asphalt, the asphalt has excellent high-temperature softening resistance and low-temperature crack resistance, and service life of a road can be prolonged effectively.

The present invention provides a cover film for a printed circuit board. The cover film includes an adhesive layer; a core layer made of a polymer; and a composite material layer formed on the core layer, comprising epoxy resin, a black material selected from the group consisting of a black pigment, carbon powder, nano carbon tube and a combination thereof, and an additive selected from the group consisting of titanium dioxide, boron nitride, barium sulfate and a combination thereof, wherein the core layer is disposed between the adhesive layer and the composite material layer, and the adhesive layer and the composite material layer have the same thickness or have a thickness difference being no more than 15 micro meters. The cover film of the preset invention is capable of shielding circuit patterns and has great folding endurance, and is thus applicable to flexible printed circuit boards.

A method for enabling agaric to go out of small holes at agaric cultivating time specifically comprises the steps of preparing cultivating materials according to the conventional method, selecting a fungus bag which is made of good materials and is thin and strong in tension, using a method free of a neck ring to bag the cultivating materials, punching in the middle of the fugus bag at bagging time, jacking a plastic bag on fugus materials into the hole in the middle, plugging the hole with a cotton plug, sterilizing, inoculating and culturing fungus according to the conventional method, piercing a plurality of holes in the periphery of the fungus bag filled with hypha, and finally conducting fungus outlet management according to the conventional method. Trough the method, the fungus bag which is good in quality and strong in tension is used, the affinity of the fungus bag and the hypha is good, bagged materials can not separate easily, the occurrence of diseases and insect pests can be reduced, and the output can be improved. Through piercing holes, the method further solves the problems that according to a traditional fungus cultivation method, hypha in an upper portion is much in moisture loss and can age easily, bagged materials separate easily, and fungus outlet is influenced. Produced fungus is a single piece, free of roots, dark in color, 30%-50% higher than larger-piece fungus in market price, and remarkable in economic benefit.

To overcome shortcomings of the prior art, the invention provides a method for preparing steamed rhizoma polygonati. The method comprises the following steps: S1, washing fresh rhizoma polygonati, performing steaming pretreatment, and preparing a yellow wine with a mass being 20% the mass of rhizoma polygonati after pretreatment; S2, mixing the rhizoma polygonati with the yellow wine, steaming theresulting mixture in a water bath, and performing braising to obtain a solid product A and a liquid product A; S3, drying the solid product A in the sun, putting the dried solid product A with yellowwine and the liquid product A into a closed container, steaming the resulting mixture in a water bath, and performing braising to obtain a solid product B and a liquid product B; S4, repeating the step S3 to obtain a solid product N and a liquid product N, wherein N is number of times of steaming in water bath; and S5, drying the solid product N in the sun, putting the dried solid product N, theremaining yellow wine and the liquid product N into a container, steaming the resulting mixture in a water bath, performing braising, and roasting a solid product N+1 to obtain the steamed rhizoma polygonati. By adopting the method, the steaming time can be shortened to about 6 hours at most.

The invention discloses an oyster-mushroom culturing medium. The oyster-mushroom culturing medium is characterized by being prepared from, by weight, 20-27 parts of corncobs, 13-20 parts of pepper straw, 1-3 parts of wheat bran, 1-2 parts of lime, 1-2.5 parts of bean cakes and 0.3-1 part of diammonium hydrogen phosphate. According to the oyster-mushroom culturing medium, oyster mushrooms can absorb nutrients, oyster-mushroom growth is promoted, the growth cycle is shortened, the yield is increased, and the quality is improved; meanwhile, the eggplant straw is fully used, and circulation utilization of waste is achieved.

The invention belongs to the technical field of tea processing, and particularly relates to a Yi tea processing method and a product thereof. The Yi tea processing method comprises the following steps: 1) raw material preparation: taking fresh tea leaves as raw materials; (2) spreading, airing and rocking: spreading and airing the fresh leaves, and subjecting the fresh leaves to rocking, rolling or extruding; 3) enzyme deactivating: performing rapid enzyme deactivating on the fresh leaves subjected to spreading, airing and rocking; 4) rolling: rolling the tea leaves for 0.5-2 hours according to a light-heavy-light pressurizing mode; 5) primary baking: baking the tea leaves after rolling; 6) composting fermentation: carrying out composting fermentation on the primarily baked tea leaves for24-72 hours, and additionally drying the tea leaves in the sun; (7) steaming: performing steam steaming on the tea leaves after being additionally dried in the sun; and (8) repeating the step (6) andthe step (7) for multiple times in sequence to form different commodity shapes, and then carrying out drying until the water content is 7%-8%, thereby obtaining the finished product. According to theinvention, by using the rocking process, the enzyme deactivating process, the rolling process, the composting fermentation process, the baking process, the steaming process and other processes, the traditional Yi tea processing and the modern tea making process are organically combined to form unique quality characteristics of the Yi tea so as to greatly enhance the drinking function of the Yi tea.

The invention discloses extra black pigment-based neutral ink which is formed by mixing the following components in parts by mass: 2-6 parts of sorbitol powder, 1.2-2 parts of a thickener, 0.5-1 part of a rust inhibitor, 0.5-1 part of a fungicide, 0.2-0.5 part of a wetting agent, 0.1-0.2 part of a leveling agent, 15-25 parts of an extra black mill base, and 60-75 parts of pure water. The ink provided by the invention is smooth when writing on paper and can adapt to writing on a variety of paper, lines are beautiful, and the color is extra black and can compare favorably with the black carbon fountain pen ink.

The invention discloses an oyster-mushroom culturing medium. The oyster-mushroom culturing medium is characterized by being prepared from, by weight, 20-25 parts of corncobs, 15-20 parts of eggplant straw, 1-3 parts of wheat bran, 1-2 parts of lime, 1-2.5 parts of bean cakes and 0.3-1 part of diammonium hydrogen phosphate. According to the oyster-mushroom culturing medium, oyster mushrooms can absorb nutrients, oyster-mushroom growth is promoted, the growth cycle is shortened, the yield is increased, and the quality is improved; meanwhile, the eggplant straw is fully used, and circulation utilization of waste is achieved.

The invention belongs to the technical field of modified asphalt and particularly relates to waste rubber powder composite modified asphalt and a preparation method thereof. The waste rubber powder composite modified asphalt is prepared from raw materials in parts by weight as follows: 10-30 parts of modified rubber powder, 0.3-0.6 parts of a plasticizer, 0.5-2 parts of an SBS modifier, 60-90 parts of base asphalt and 2-5 parts of an aging resister, wherein the modified rubber powder is prepared with the following method: waste tire rubber powder is completely soaked in water, potassium ferrate accounting for 1%-2% of total weight of water is added, the waste tire rubber powder is continuously stirred and soaked at the temperature of 20-30 DEG C and the rate of 20-30 rpm for 0.5-1 h and ground under wet condition, the obtained 30-80mesh granular materials are the modified rubber powder, the modified rubber powder has good binding capacity with asphalt, rubber powder granules are not prone to separation from the modified rubber powder asphalt, the asphalt has excellent high-temperature softening resistance and low-temperature cracking resistance, service life of a road can be prolonged effectively, and the paved road has higher quality.

The invention belongs to the technical field of modified asphalt, and particularly relates to a rubber powder modified stone matrix asphalt and a preparation method thereof, wherein the rubber powdermodified stone matrix asphalt comprises, by weight, 10-25 parts of rubber powder modified asphalt, 1-3 parts of lignin fiber, 4-8 parts of aramid short fiber, and 100-150 parts of crushed stone. According to the present invention, the rubber powder modified asphalt is prepared by modifying waste tire rubber powder, and the modified powder has strong adhesion to the aggregate; and the rubber powdermodified stone matrix asphalt has characteristics of strong load-deformation resistance, high-temperature rutting resistance and strong water damage resistance.

The invention discloses a method for preparing a meal replacement stick by adopting tea. The method for preparing the meal replacement stick by adopting the tea comprises the following steps that fresh green tea is laid in a layered mode, water is sprayed layer by layer, stacking is carried out, and fermentation is carried out; the fermented tea is stacked into a large pile, the large pile is subjected to natural sedimentation, compression and stabilization, and then holes are dug for ventilation and aging; steaming, stage drying and crushing are carried out so as to obtain tea powder; and banana powder, corn flour, whey protein powder, the tea powder, beef powder, longan kernel powder and semen phaseoli powder are uniformly stirred so as to obtain powder, edible oil is added, uniform mixing is carried out, compression moulding is carried out, and baking and maturing are carried out. The method has the advantage that the basic nutrition needed by patients with obesity is provided.

The invention discloses a hole-blocking-preventing ultra-light sealing material for a water seepage test of a large-gap asphalt pavement. The hole-blocking-preventing ultra-light sealing material is mainly prepared from the following raw materials of: a binder, waterproof putty, a gelling agent, water, a filler, a coloring agent, a defoaming agent, a wetting agent and a mildew preventive, wherein the gelling agent is glutaraldehyde, and the filler is hollow microspheres or a mixture of hollow microspheres and fumed silica. The sealing material has the advantages of good sealing property, no hole blockage, light specific gravity, black color, easiness in storage, convenience in reuse and the like. Accordingly, the inventor also provides a corresponding preparation method.

The invention relates to a liquid crystal polymer composition which comprises the following components in parts by weight: 48-69.9 parts of liquid crystal polymer resin, 30-50 parts of filler and 0.3-2 parts of carbon black, and the pH value of the carbon black is less than or equal to 3. The carbon black with the pH value smaller than or equal to 3 is added into the liquid crystal polymer resin composition, and the prepared liquid crystal polymer resin composition is black in color and low in dielectric loss.

The present invention discloses method of preserving food with strong acid and strong alkali based on the principle that most bacteria can not survive in strong acid or strong alkali. The food preserving method includes sterilization of food, dewatering, dividing the food into two parts, soaking one part in acid solution and the other in alkali solution, and hermetically packing. Before the food is eaten, the two parts are neutralized to make the food become neutral and harmless and water flushed. The present invention has simple operation, convenient preservation and long preserving time.

The invention discloses a celery flavored Vaccinium bracteatum Thunb rice crust and a processing method thereof. The celery flavored Vaccinium bracteatum Thunb rice crust is composed of the following raw materials by weight part: 80-150 of rice, 20-30 of cyperus esculentus, 15-30 of celery, 10-14 of fruits of Vaccinium bracteatum Thunb, 8-10 of leaves of Vaccinium bracteatum Thunb, 3-6 of celery seed powder, 1-2 of flowers of Spatholirion longifolium, 2-3 of Hance Brandisia Herb, 1-2 of cortex moutan, 1-2 of roots of Hedge Glorybind, 10-15 of a health flavoring agent, 0.5-1 of chili powder, and a proper amount of grape seed oil. The celery flavored Vaccinium bracteatum Thunb rice crust provided by the invention has uniform thickness and jet-black color, fuses the unique flavor of celery and fruits of Vaccinium bracteatum Thunb, has full flavor, is suitable for various groups of people to eat, and can regulate blood lipid and blood sugar balance, replenish qi and invigorate stomach, tonify spleen and supplement kidney after frequent eating. With a spicy and refreshing taste, the celery flavored Vaccinium bracteatum Thunb rice crust is beneficial to human health.

The invention relates to an erasable ball pen oil composition. The composition is prepared through using 15-25 parts by weight of carbon black, 45-55 parts by weight of light oil, 2-6 parts by weight of aliphatic acid, 15-25 parts by weight of sodium silicate, 1-2 parts by weight of an anionic surfactant and 10-15 parts by weight of glycol. The composition is prepared through uniformly mixing the above components. The erasable ball pen oil composition prepared in the invention has the advantages of smooth and lubricant writing, bright and sooty color, and realization of erasing of handwritings within 10 days after writing.

The invention discloses a Pu'er tea crystal and a preparation method thereof. The Pu'er tea crystal and the preparation method thereof are used for solving problems of the transformation of Pu'er teaproducts and technique improving. The technical proposal is to use existing Pu'er tea, or black tea, or green tea as raw materials to obtain Pu'er tea crystal products after steaming, sterilizing, vacuum drying at low temperature, smashing, boiling, granulating, drying and grading. The Pu'er tea crystal and the preparation method thereof can be used for preparing Pu'er tea crystal products, appearances of the Pu'er tea crystal products are black in color, granules are smooth and uniform, inner liquid color is red, bright and rich, fragrance is unique, taste is mellow and sweet, a new product for the development and utilization of the Pu'er tea is provided, and people's demands for pollution-free, healthy and high-quality Pu'er tea are satisfied.

The invention discloses a method for preparing refrigerated instant black glutinous rice, and belongs to the technical field of food processing. The method comprises the following steps: soaking glutinous rice with black dye prepared from maple leaves, adding a calcium preparation and a iron preparation at the same time, then performing filtering, performing draining, sequentially adding amylase,apple polyphenol, polylysine, xanthan gum and sesame oil, and performing stirring, steaming and packaging. As the calcium preparation, the iron preparation, the amylase, the apple polyphenol, the polylysine, the xanthan gum and the sesame oil are added in a preparation process, the glutinous rice has a blacker and more uniform color and softer and elastic texture, and is storable. The glutinous rice can be stored for 6 months under a refrigeration condition, is safe and sanitary and is convenient to eat.

The invention provides a silver-plated part blackening treatment agent and a silver-plated chemical blackening treatment method. The chemical blackening treatment method can be used for rapidly treating a lot of fine plated parts, such as silver-plated buttons and accessories, which are not suitable for being subjected to electrochemical blackening; the appearance and performance of a treated silver-plated layer are remarkably improved and a blackened layer is firm and stable and has a good bonding force with a substrate; the silver-plated layer is not faded after being subjected to mechanicalactions including wiping and the like; the plated part have stable chemical properties and the anti-corrosion performance is greatly enhanced; the surface of the treated plated part is uniform, has ablack color and is flat and bright. The chemical blackening treatment method has the advantages that the accessories are beautiful and the like.

The invention provides vacuum freeze-dried beef jerky and a method for accelerating the drying rate thereof. The method comprises the following steps of cutting beef into beef slices, putting the beefslices into a high-voltage instantaneous pulsed electric field device, carrying out electric shock for 50-1000 times, pickling in a composite pickling material, putting the pickled beef slices into boiling water, precooking for 30-40 minutes, skimming floating foam in the midway, adding spices, re-boiling for 30-40 minutes, pre-freezing the marinated beef slices at negative 80 DEG C, then performing vacuum freeze-drying for 2-12 hours at minus 50 DEG C- minus 63 DEG C and the atmospheric pressure of 0-36Pa by using a vacuum freeze-drying machine, and packaging the dried beef slices by adopting a vacuum packaging method, sealing, and sterilizing with high-pressure steam to obtain the vacuum freeze-dried beef jerky. According to the method, the beef drying time can be shortened, color, fragrance, taste and various nutrients in the beef can be retained to the greatest extent, the brightness value of the beef jerky is increased, and the beef jerky is crispy in taste and good in chewiness.