59results about How to "Easy to like" patented technology

The invention discloses a live broadcasting method and system of a virtual anchor. The system comprises a model creating module, a data association module and a live broadcasting module. The method comprises steps of obtaining a virtual anchor role model based on anchor role setting information; acquiring action data and sound data of an actor in real time, and associating the acquired action data with the virtual anchor role model so as to allow the virtual anchor role model to execute corresponding actions according to the action data; superposing the virtual anchor role model and the sound data in a recorded video and carrying out synthesis to obtain a virtual anchor role video image; and directly broadcasting the virtual anchor role video image which is generated in real time. According to the invention, any type of virtual role can serve as the anchor for live broadcasting, so interaction experience of audiences is improved. The method and the system can be widely applied to live broadcasting field.

The invention disclose a yoghurt for children, which is a yoghurt added with compound vitamin and compound mineral matter, wherein, in each kilogram children yoghurt, the compound vitamin comprises 500-1600Mug vitamin A, 10-130 Mug vitamin D and 0.3-0.6g taurine, while the compound mineral matter comprises 600-1400mg Ca, 20-95mg Zn and 60-190mg Fe. The invention also discloses a preparation thereof, which can be made according to the conventional yoghourt preparation technique by lactic acid bacteria (0.1-0.6u / kg), with the milk material of 75-95 percent milk, 0.03-15 percent sweetener, 0-6 percent milk protein powder, 0.2-3.0 percent stabilizer, 0.02-0.1 percent compound vitamin preparation, 0.02-0.1 percent compound mineral matter preparation and 0-0.1 percent flavor compound. The nutritional elements of the product is reasonably collocated according to the growth and development requirements of children, and solves the problem of bad taste, thus easy for the children to accept.

The invention discloses a method and device for providing personalized video service through the software and hardware environment of a user. The method includes the following step that a terminal environment of the user is detected with a software and hardware environment monitor arranged in a video player. The user terminal environment detected by the detector is processed digitally, uploaded to a server and compared with a user environment database pre-stored in a user account on the server. According to the data comparison result, the software and hardware environment of the user terminal is judged, and a dialog box is displayed to prompt the user to select the type of the using environment so that the user can make a choice; or the environment type corresponding to the current user environment is directly switched to according to the judgment result. The user selects the current environment type according to the prompt of the dialog box, and the corresponding playing mode is switched to according to the environment type. Playing lists, historical records and video recommending lists with different types of content are provided for the user by the server according to the environment type selected by the user.

A display device includes a first pixel, a second pixel, a first substrate, and a second substrate. The first pixel includes a first pixel electrode, a first conductive film, and a first transistor. The first pixel electrode is electrically connected to the first transistor. The first conductive film includes a region functioning as a common electrode. The second pixel includes a second pixel electrode, a second conductive film, and a second transistor. The second pixel electrode is electrically connected to the second transistor. The second conductive film includes a region functioning as a common electrode. The first conductive film and the second pixel electrode are provided on the same plane. A first insulating film is provided over the first conductive film and the second pixel electrode. The first pixel electrode and the second conductive film are provided over the first insulating film.

The invention discloses lactobacillus acidophilus fermented milk and a preparation method thereof, and relates to the lactobacillus acidophilus fermented milk in the technical fields of microbial fermentation and food processing. Firstly, the lactobacillus acidophilus fermented milk mainly comprises the following components by mass percent: 64-92% of raw milk, 3-6% of white granulated sugar, 4-8% of high fructose corn syrup, 0.1-20% of fruit juice and / or confiture, 0.1-0.3% of buffer salt, 0.1-1.0% of trehalose and 0.1-1.0% of bioactive peptide; secondly, the lactobacillus acidophilus fermented milk is fermented by using a single strain of lactobacillus acidophilus; the inoculation quantity is 1*10<6> to 1*10<7> CFU / g; thirdly, a proper thickener is added. The method comprises the following steps: (1) burdening for the product; (2) homogeneous sterilization; (3) product fermentation; (4) stirring or turning over a jar to cool; (5) bulking the product and cooking after refrigerating. Compared with the prior art, the bacteria content of the lactobacillus acidophilus disclosed by the invention is obviously improved; the fermentation time of the product is shortened; the product is exquisite and fresh in taste, and good in flavor.

The invention relates to a 3D holographic apparatus and system. The 3D holographic apparatus comprises a main bracket, wherein a 3D holographic unit, a video source fixing seat and an magnifying lens are arranged on the main bracket, the 3D holographic unit adopts a rectangular pyramid consisting of a semitransparent coating film, and the video source fixing seat and the magnifying lens are sequentially arranged right above the rectangular pyramid at intervals from top to bottom. Accordingly, acoustic control interaction can be increased, new functions are extended, interactivity and interestingness of early education products are enhanced, and influence of the existing early education products on visual development of children is improved; the apparatus is simple in structure, easy to produce and process and low in cost and facilitates market exploitation, popularization and utilization, and finally, business success is gained; the video source fixing seat adopts an adjustable mounting base, and the 3D holographic apparatus can be used for video players such as different specifications of mobile phones, tablet personal computers, MP4 players and the like, is high in universality, more flexible and convenient to use and very ingenious in structure and is more easily accepted and favored by consumers.

The invention discloses a biofeedback method and system based on intelligent wearing equipment. The system comprises a signal detection unit, a signal processing unit, a feedback notification unit, awireless communication unit and a power supply unit. The system is worn with the user, can detect physiological signals of a human body in real time and automatically carry out psychological identification, gives a warning to the user when a negative psychological state is identified, and provides standardized psychological training guidance for the user to independently carry out biofeedback training. Meanwhile, the real-time physiological change in the training process is fed back to the user in a common and easy-to-understand mode, so that the user knows the training effect and consciouslymanages and controls the psychology of the user until the user recovers from the negative psychological state. The system is small and light, can be worn with the user, is simple to operate, does notneed the assistance of other people, is low in manufacturing cost, and is convenient for ordinary people to use in the aspects of adjusting emotion and training attention in daily life.

The invention discloses a method for generating an audio and video playlist and a device thereof. The method comprises the following steps: (1) an audio and video playlist generation device receives audio and video video-on-demand information of a non-administrator user of an audio and video player through a hypertext transfer protocol (HTTP), (2) according to an audio and video playlist generation rule, the audio and video playlist generation device generates an audio and video playlist by using the received audio and video video-on-demand information, and (3) the audio and video player plays audio and video content according to the audio and video playlist. According to the method and the device, a problem that an existing music and song playing mode can not satisfy the personalized need of audio and video audience and especially the need of young people who pursue fashion and trend psychology personality is solved.

The invention belongs to the pharmaceutical field, in particular relates to Jinshuibaojin oral liquid and a preparation method thereof. The oral liquid provided by the invention is prepared by the following raw materials in part by weight: 300-700 parts of fermented cordyceps fungus powder, 300-700 parts of ginseng, 130-170 parts of sucrose, 1-7 parts of sodium benzoate and 0.1-0.7 part of ethylparaben.

The invention relates to a spoon, and in particular relates to temperature-sensing color change spoon. The temperature-sensing color change spoon comprises a spoon head and a spoon handle which are connected with each other. The temperature-sensing color change spoon is characterized in that the spoon head is made of a safe colorless material with good heat transfer property and is manufactured tobe in two layers; a temperature-sensing color change thermosensitive patch is embedded in an interlayer of the spoon head; and the spoon handle is made of a material with poor heat conductivity, a temperature and color comparing table is adhered to the upper end of the spoon handle, the different colors displayed by the temperature-sensing color change thermosensitive patch are used for corresponding to the temperature and color comparing table, then the temperature of food is known, further, whether the food is suitable for being fed to a child or not is judged, the use is safe and sanitary,the spoon can have color change, and thus the spoon is popular among children, and is suitable for wide popularization and application.

The invention discloses a fresh-keeping and quality-guaranteeing method of sauced pork treated by a natural fresh-keeping agent together with vacuum cooling. The fresh-keeping and quality-guaranteeing method of the sauced pork comprises the following steps: mixing and injecting the natural fresh-keeping agent and prepared brine to pretreated pork, carrying out vacuum cooling after knead-salting and boiling, and then carrying out packaging, pasteurization and vacuum packaging, thus obtaining a finished product. According to the fresh-keeping and quality-guaranteeing method disclosed by the invention, a synergistic method used by the invention is capable of remarkably reducing the level of the total number of bacterial colonies of a sauced pork product; the expiration date of the sauced pork is prolonged by 25 to 30 days under 4 DEG C; in addition, the fresh-keeping and quality-guaranteeing method is capable of enabling the sauced pork to be bright and rosy in color, small in hardness and enough in elasticity and be more easily loved by consumers.

The invention discloses traditional Chinese medicine air disinfection and purification powder for preventing aerosol transmission. The traditional Chinese medicine air disinfection and purification powder is prepared from the following components in parts by mass: 15-25% of raw rhizoma atractylodis, 10-20% of radix angelicae dahuricae, 10-15% of folium artemisiae argyi, 5-10% of borneol, 15-20% ofacorus calamus and 10-20% of fructus tsaoko. The preparation method comprises the following steps of: 1, weighing raw rhizoma atractylodis, radix angelicae dahuricae, folium artemisiae argyi, acoruscalamus and fructus tsaoko, and drying the medicinal materials at low temperature; 2, crushing and sieving raw rhizoma atractylodis, radix angelicae dahuricae, folium artemisiae argyi, acorus calamusand fructus tsaoko medicinal materials by using a crusher; 3, stirring borneol and the dried medicinal materials in the step 1 to be uniform; 4, weighing the six medicines treated in the step 4; and 5, mixing the medicines obtained in the step 4. According to the invention, a simple combustion mode of rhizoma atractylodis is corrected and improved, and other traditional Chinese medicinal materialsare matched, so that firstly, the rhizoma atractylodis can be completely combusted, and the combustion efficiency is improved; secondly, other traditional Chinese medicinal materials can be matched,and the expansion of air purification and sterilization strains is increased; and thirdly, the smell of the combusted rhizoma atractylodis can be changed, and people can like and accept the smell of the combusted rhizoma atractylodis better.

The invention relates to a pomegranate-shaped spring roll and a manufacturing method thereof. The pomegranate-shaped spring roll comprises a spring roll wrapper, a spring roll stuffing and sprouts, wherein the spring roll stuffing consists of three layers which are sequentially a quicksand sandwich, a glutinous rice flour paste layer and a linseed layer from the inside out; the quicksand sandwich comprises cooked salted duck egg yellow, gelatin, butter, sand sugar, custard flour, milk powder and water; the glutinous rice flour paste layer comprises flour starch, white granulated sugar, water and glutinous rice flour. The preparation method of the pomegranate-shaped spring roll comprises the four steps of preparing spring roll wrappers, making glutinous rice flour pastes, preparing the quicksand sandwich and shaping. The invention has the following benefits: the cooked salted duck egg yellow has the effects of moistening lung, nourishing yin and supplementing blood and soothing the nerves to aid sleep; the linseed is used for preventing cardiovascular diseases; besides, the pomegranate-shaped spring roll has the effects of improving the fat content of skin, promoting the pressure resistance, lowering cholesterol and promoting brain development of children.

A fish hook allows quick connection / disconnection to a fishing lure. A loop is formed and a tag portion extends beyond the contact point of the loop. The tag portion is inserted though a ring of a fishing lure. The contact point of the loop is sprung apart as the ring is slid onto the loop. When the ring is past the contact point the loop ‘snaps’ back into contact. In a second embodiment two opposing ‘j’ hooks are aligned forming an eye of the fish hook. A user applies force on the shafts supporting the ‘j’ hooks causing the two ‘j’ hooks to move in opposing directions and exposing the ends of the ‘j’ hooks. An end of one of the ‘j’ hooks is then inserted through a ring of a fishing lure. The ring is slid onto a shaft and the force released on the shafts released.

The invention discloses a preparation method of yellow peach dried fruits. The preparation method includes the following specific steps that 1), yellow peaches are completely washed, peeled and denucleated, and then sliced; 2) sliced yellow peach slices are soaked in a salt solution; 3), the soaked yellow peach slices are taken out and put in a pot to be fried; 4), the fried yellow peach slices are put in a container to be fermented, and then fermentation liquor is collected for use; 5), the fermented yellow peach slices are subjected to low-temperature freeze drying and then moved into a vacuum container, the fermentation liquor is injected after pressurizing is completed, and the vacuum container is rapidly released to normal pressure after pressure maintaining is completed; 6), the yellow peach slices are dried and then selected, and then the yellow peach slices are packaged. According to the preparation method of the yellow peach dried fruits, nutrient losses caused during drying can be effectively reduced, the taste of the dried fruits is improved, meanwhile, the content of probiotics in the dried fruits can be increased, and the dried fruits expand to be loose, and are easilychewed and digestively absorbed.

The invention discloses a fermented low-sugar Chuzhou chrysanthemum petal suspended sauce and a preparation method thereof. The fermented low-sugar Chuzhou chrysanthemum petal suspended sauce is prepared from 1.0-2.0 wt% of Chuzhou chrysanthemum petals, 1.0-3.0 wt% of a fermenting agent, 10.0-25.0 wt% of honey, 1.0-4.0 wt% of glucose, 4.0-6.0 wt% of lactose, 0.005-0.015 wt% of stevioside, 0.5-1.0wt% of xanthan gum, and 58.985-82.495 wt% of deionized water. The Chuzhou chrysanthemum sauce is obtained through fermentation by using Lactobacillus paracasei, the natural color, fragrance and tasteof Chuzhou chrysanthemum are retained, the sauce has a moderate sweet and sour taste, the content of nutrients such as flavonoids and polyphenols in the Chuzhou chrysanthemum petal suspended sauce isretained or even improved, and thalli can release organic acids, so the product is moderately sweet and sour; on the other hand, the lactobacillus paracasei has the function of inhibiting other microorganisms and indirectly plays a role of moderate antisepsis; the storage life of the obtained fermented low-sugar Chuzhou chrysanthemum petal suspended sauce can reach 12 months at room temperature; the fermented low-sugar Chuzhou chrysanthemum petal suspended sauce is free of sucrose and low in calorie; and the petals are suspended and the color is yellow and bright.

The invention discloses a watermelon enzyme mask and a preparation method thereof, wherein the preparation method of the watermelon enzyme mask comprises the following steps: separating watermelon peel from watermelon pulp, then separating white peel from green peel of the watermelon peel; grinding the green peel into watermelon peel powder; cutting the watermelon pulp into fruit particles, and cutting the white peel into peel particles; uniformly mixing the peel particles and the watermelon peel powder and then carrying out an enzymatic hydrolysis; mixing an enzymatic hydrolysate and the fruit particles to obtain a second mixture; alternately laying glucose and the second mixture to carry out primary fermentation, and obtaining a primary fermentation product; quickly freezing and grinding a filtrate which is obtained by filtering the primary fermentation product, mixing the filtrate, lemon powder and honey and then carrying out secondary seal fermentation to obtain watermelon enzymes, and soaking non-woven fabric in the watermelon enzymes to obtain the watermelon enzyme mask. According to the invention, the preparation method is simple, and the obtained watermelon enzyme mask has the effects of having a light faint scent, driving away summer heat and cooling, keeping beauty and whitening skin.

The invention discloses sugar-free original-flavor preserved olive fruits and a processing method thereof. The sugar-free original-flavor preserved olive fruits comprises the following raw materials: olive fruits, edible salt, rapeseed oil, soy sauce, chicken essence, minced garlic, potassium sorbate, and a food-grade antioxidant; and the sugar-free original-flavor preserved olive fruits specifically comprises the following raw materials in the following parts by weight: 40-60 parts of olive fruits, 6-8 parts of edible salt, 8-15 parts of rapeseed oil, 8-10 parts of soy sauce, 5-10 parts of chicken essence, 20-35 parts of minced garlic, 2-5 parts of potassium sorbate, and a food-grade antioxidant. The processing method of the sugar-free original-flavor preserved olive fruits comprises the following steps of carrying out steaming, carrying out stirring, carrying out mixing, carrying out drying, and so on. The minced garlic is added so as to be steamed together with the olive flesh so that the minced garlic and the olive flesh can be fully integrated; and the potassium sorbate and the antioxidant are used in combination so as to ensure a bacterium inhibition rate of 85% or higher, and thus, the shelf life can be 12 months or longer; moreover, the sugar-free original-flavor preserved olive fruits contain no invert sugar substance so that the sugar-free original-flavor preserved olive fruits are suitable for people of all ages.

The invention relates to the technical field of walnut processing technologies and production equipment, and discloses a walnut processing technology and production equipment. The walnut processing technology comprises the steps S1-S4, specifically, walnut kernels can be dehydrated, so that the initial moisture content of the walnut kernels is reduced; by adding salt and stir-frying, the walnut kernels can be further dewatered, and the flavor of the walnut kernels can be increased at the same time, so that the walnut kernels are more tasty after being soaked in coffee water, and the taste of the product is better; and the salted walnut kernels are put into prepared coffee water to be soaked, so that the walnut kernels feel the mouth feel of traditional original-taste walnut kernels, the decorous feeling of the coffee taste can be determined by the soaking time, and the walnut kernels can be easily tasty at the temperature of 10-20 DEG C; and finally, the walnut kernels are air-dried, and the dried walnut kernels with the coffee flavor are obtained and are more easily loved by eaters.

A license management system subtracts, a number of rights corresponding to a number of users set by a number of users setter from a number of owned rights for each unit period, and uses a first unit period that is an earliest unit period, in which the number of owned rights is expected to be insufficient with respect to a number of rights in a unit period, as a last unit period, in which content can be used by a plurality of users, to set same expiration of a valid period for all of the plurality of users.

The invention provides a preparation method of a pleurotus citrinopileatus beverage and belongs to the technical field of beverage preparation. The preparation method of the pleurotus citrinopileatus beverage comprises the steps of cleaning, beating, enzymolysis, mixing, sterilization and the like. Protease and cellulase are used for the enzymolysis of the pleurotus citrinopileatus, and nutrient substances in the pleurotus citrinopileatus are decomposed into micromolecular substances easily absorbed by a human body. The preparation method of the pleurotus citrinopileatus beverage is simple in technology, and the obtained pleurotus citrinopileatus beverage has a faint scent flavor, co-ordinated and soft taste, is sweet, sour and palatable, has a natural flavor of the pleurotus citrinopileatus and can better keep nutritional ingredients of the pleurotus citrinopileatus. The prepared pleurotus citrinopileatus beverage is rich in the nutritional ingredients such as amino acid, small peptide, microelement, mineral substance and polysaccharide and is easily enjoyed by people.

A lithium ion secondary battery including a plurality of electrode laminates, each electrode laminate including a positive electrode, a separator, and a negative electrode being alternatively laminated, each positive electrode and negative electrode having respective positive and negative electrode tabs protruding from a respective line segment, the positive electrode tabs of adjacent electrode laminates face each other and are connected to each other to provide a positive electrode tab bundle and the negative electrode tabs of the adjacent electrode laminates face each other and are connected to each other to provide a negative electrode tab bundle.

The invention discloses a toy rabbit which comprises a body model and a rear leg assembly model. A front leg model is arranged on the body model. A connecting hole is formed in the middle of the bodymodel; the rear leg assembly model comprises two parallel rear leg models, the two rear leg models are fixedly connected through a first connecting rod and a second connecting rod which are arranged in parallel, the two ends of the first connecting rod are fixedly connected with the upper ends of the rear leg models, and the two ends of the second connecting rod are fixedly connected with the middles of the rear leg models; the first connecting rod is rotationally connected with the connecting hole. The toy rabbit has the advantages that only the body model and the rear leg models are included, the structure is simple, the toy rabbit can move downwards automatically on a slope, the toy rabbit is vivid, the curiosity of a child can be better stimulated, therefore, the toy rabbit can be popular with children easily, and the production cost is low.

The invention relates to a sour and spicy paludina meat paste which comprises paludina meat, pickled bamboo shoot, salt, white sugar, water starch, edible baking soda, baking soda, rap oil, vinegar, green pepper powder, onion segment, chili, tomato, ginger, garlic, chicken powder, oyster sauce, egg, anise, liquorice, amomum tsao-ko, dried tangerine or orange peel, cinnamon, radix angelicae, clove,fructus amomi, elettaria cardamomum and fennel. The sour and spicy paludina meat paste has the advantages of portability and convenience in taking; the flavors are excellently combined with each other; the sour and spicy paludina meat paste tastes nice; spices are properly blended with the flavor of paludina meat; the paludina meat paste tastes delicious; the meat is tender, is not smelly or hard, is tough and chewable and is not dry or greasy; the degree of saltiness of the meat is moderate; the product is tasty; the end product is in attractive color, is easy to stimulate the appetite of people and can be easily popular with vast consumers; the end product is free from oil-material layering phenomenon, is not greasy and is high in stability; the guarantee period is long and the shelf life can reach up to 12 months; the preparation method is simple and feasible; the sour and spicy paludina meat paste can be easily industrial produced and is worthy of popularization and application.

High-protein snack food comprises fish ball wrappers, fish ball cores and a proper quantity of seasoning, wherein the fish ball wrappers and the fish ball cores are processed in the mass ratio being (4-5):(1-2), the fish ball wrappers are prepared from raw materials in parts by weight as follows: 20-30 parts of fish, 15-20 parts of mutton, 5-10 parts of isolated soy protein powder, 5-10 parts of wheat protein powder, 5-10 parts of phosphate modified starch, 0.1-0.3 part of transglutaminase, 0.3-0.6 part of konjac flour, 0.3-0.6 part of carrageenan and 40-50 parts of water; the fish ball coresare prepared from raw materials in parts by weight as follows: 15-20 parts of pork, 5-10 parts of cordyceps mushrooms and 1-2 parts of an auxiliary, the auxiliary is formed by mixing table salt, monosodium glutamate, white sugar, disodium succinate, composite phosphate, spices, dark soy sauce, light soy sauce and pork extract in the ratio being 1.4:0.6:0.4:0.06:0.12:0.02:0.04:0.3:0.8. The snack food is high in protein content and low in cholesterol content and fat content, tastes elastic, fragrant, spicy and delicious and is rich in nutrition, convenient to eat and longer in storage life.