41results about How to "Easy to ripen" patented technology

The invention discloses a preparation method for grain and fruit nutritional healthcare wine. Fresh red bayberry juice which is refrigerated and is in acid reduction treatment is used for soaking crushed black glutinous rice, after the black glutinous rice is gelatinized thoroughly, the black glutinous rice and the bayberry juice are fermented jointly by various types of microorganisms of yellow wine and natural wild microorganisms of red bayberry, in a total brewing process, the red bayberry juice is added instead of water, fermentation is performed for about 4-9 days at the temperature ranging from 25 DEG C to 29 DEG C, a post-fermented process for the yellow wine is omitted, and then the finished wine is obtained after procedures of pressure filtration separation, clearing, alcohol content adjustment, total sugar degree adjustment, total acid degree adjustment and sterilization filling. The technical problems in brewing nutritional healthcare wine brewed by rice and bayberry which are fermented jointly are solved, the brewed wine not only has rich nutritional ingredients of the yellow wine and the red bayberry and peculiar flavor of the red bayberry, but also looks like red wine, has a good nutrition healthcare function, and particularly conforms to modern consumption trend.

The invention discloses black tartary buckwheat germ tea and a preparation method thereof. The preparation method of the black tartary buckwheat germ tea comprises the steps that selection, soaking and activation, dewatering, drying and curing, shelling, screening and grading and secondary curing and screening are sequentially carried on the black tartary buckwheat seeds; in the soaking and activation workshop section, the selected black tartary buckwheat seeds are soaked in cold water and then drained off, the black tartary buckwheat seeds are placed until the germs start to appear, and then it comes to the next workshop section; in the dewatering, drying and curing workshop section, the soaked and activated black tartary buckwheat seeds are dewatered, dried and sufficiently cured, the black tartary buckwheat seeds are cured and then cooled to normal temperature, and then it comes to the next workshop section; in the shelling, screening and grading workshop section, the black tartary buckwheat seeds are shelled to enable the black tartary buckwheat germs to be completely separated from the black tartary buckwheat shells, the black tartary buckwheat germs are collected and hermetically stored, and then it comes to the next workshop section; in the secondary curing and screening workshop section, the black tartary buckwheat germs are cured at high temperature, graded, then screened and cooled to obtain black tartary buckwheat granules.

The invention provides cassava rice which consists of raw powder and a mixture. The raw powder comprises the following components in percentage by weight: 30-60 percent of a component A, 30-60 percent of a component B and 5-10 percent of a component C, wherein the component A is cassava starch; the component B is one or a mixture of broken rice meal, corn starch and soybean meal; and the component C is one or a mixture of chestnut powder, yam flour, beautiful millettia root powder and banana meal. The mixture is a proper amount of edible oil, gelatin and edible alcohol. The cassava rice takes the cassava starch as a main raw material, is additionally provided with other side crops, the chestnut powder, the yam flour, the beautiful millettia root powder and the like an auxiliary mode, is convenient to eat, reasonable in formula, fine and smooth in mouthfeel, is easily cured and less prone to breakage in a cooking process, is enriched in vitamins, amino acid and trace metal elements, can improve the nutritive value of cassava and make non-food crops become principle foods, does not have odor and is neat in appearance and good in mouthfeel.

The invention relates to a preparation method of rice paste. The method comprises the following steps: (a) a crushing stage, wherein a crushing container, a heating element, a motor and a tool are arranged, the heating element is used for heating the crushing container, the tool is located in the crushing container, the motor is used for driving the tool to rotate, materials and water are added to the crushing container, the motor is used for driving the tool to rotate and crush the materials to be in a small particle state, and the retention rate of the materials on a 2.5mm sieve is 60%-80%; (b) a ripening stage, namely heating the water and the materials after the crushing stage by the heating element until the materials are cured; and (c) a crushing and homogenizing stage, namely driving the tool to rotate and crush the water and the materials into the rice paste by the motor after a cooking stage. Therefore, the condition that cereals enter the cooking stage with certain particle sizes is ensured; on one hand, the anti-paste effect can be put into play in the cooking process; and on the other hand, the hygroscopic property is increased by enlarging the superficial area of the materials, and the phenomena of pasted surface and hard middle heart are not generated in the cooking process.

The invention relates to a precious metal nanoparticle supported porous material catalyst and a preparation method thereof. The catalyst comprises a porous carrier substrate and nano-composite particles supported on the porous carrier substrate, flexible polymers and rigid polymers are crosslinked to form the porous carrier substrate, the nano-composite particles comprise tree-like amphiphiles andprecious metal nanoparticles, the tree-like amphiphiles are supported on pore surfaces of the porous carrier substrate, and the precious metal nanoparticles are loaded on the tree-like amphiphiles. During preparation, the nano-composite particles serve as stabilizers, mixed oil phases of the flexible polymers, the rigid polymers and organic solvents serve as continuous phases, water serves as a disperse phase, and concentrated emulsion is formed and then solidified and washed to prepare the catalyst. Compared with the prior art, the porous material catalyst can be prepared in one-pot reactionthrough a concentrated emulsion polymerization method by making full use of amphipathy of the tree-like amphiphiles and precious metal nanoparticle hybrids, and the catalyst is large in size, high insurface area, good in mechanical strength and easy to separate and recycle.

The invention discloses a flatbread baking machine and belongs to the technical field of food processing machinery. The flatbread baking machine comprises a mounting frame. At least two belt conveyors with one at the top and the other at the bottom are fixedly disposed on the mounting frame. The belt conveyors are opposite in conveying directions. A conveying belt of the bottom belt conveyor extends out of a conveying belt of the top conveyor in a direction opposite to the conveying direction. Heaters are arranged above and below the conveying belt of each belt conveyor and are fixedly disposed on the mounting frame. The flatbread baking machine replaces traditional manual flatbread baking, labor intensity is reduced, productivity is improved, and the flatbread baking machine is widely applicable to the flatbread baking process.

The invention relates to a method of beancurd skin curing and sterilization. The method includes the steps: feeding beancurd skin with the volume weight of 0.08-0.12t / m<3> into a hammer mill to be milled into the beancurd skin with the diameter less than or equal to 3.5mm and the volume weight increased to 0.15-0.35t / m<3>, feeding the milled beancurd skin into a feed bin, feeding the beancurd skin into a cache bin via a conveying screw and a bucket elevator, feeding the bucket elevator into a conditioner via a feeding screw, subjecting the beancurd skin to high-temperature curing sterilization with saturated vapor under the pressure of 0.3MPa-1.0Mpa to enable the beancurd skin to be 11%-17% in moisture content and 100 DEG C-120 DEG C in temperature, and then sequentially feeding the beancurd skin into a first drying layer, a second drying layer and a cooling layer of a vertical drying tower; drying the beancurd skin with hot air at the temperature of 60-120 DEG C in the first and second drying layers till the moisture content is 7-10% and the temperature is 50-100 DEG C; cooling the beancurd skin in the cooling layer till the temperature is not higher than natural air temperature 10 DEG C prior to feeding the beancurd skin into a bent scraper conveyor, and feeding blowdown of drying air and cooling air into the bent scraper conveyor as well. By the method, pathogenic species in the beancurd skin can be killed, and feed security is guaranteed.

The present invention discloses a combined production method of allicin and black garlic powder with high antioxidant activity, and relates to the field of bio-engineering. Fresh garlics are used as raw materials, peeled, crushed and placed for half an hour to enable the alliin to transform into allicin, the allicin is extracted by supercritical carbon dioxide, the extracted allicin is embedded by beta-cyclodextrin and manufactured into allicin microcapsules, which can effectively maintain the stability of the allicin, and an appropriate amount of reducing sugar and amino acids are added into the garlic residue obtained after the extraction of allicin, and the mixture is placed in a constant temperature and humidity chamber to conduct a solid-state fermentation and manufactured into the black garlic powder. The produced black garlic powder has significantly increased total phenolic content, black garlic browning degree and antioxidant property of scavenging DPPH radicals and hydroxyl free radicals, etc., and the animal studies also show that the produced black garlic powder has good antioxidant capacity.

The invention relates to a stuffed fried dough twist being capable of lowering fasting blood-glucose and increasing glucose tolerance and having a glycose metabolism regulating function as well as a production method thereof. The fried dough twist comprises a wrapper and stuffing in the mass ratio of 9:(1-8). According to the fried dough twist, wheat flour is partially replaced by wheat fibers, the content of protein in ingredients is decreased, the content of amino acid is further decreased, the Maillard reaction during production is weakened, and the fried dough twist is light in color and attractive in appearance and can promote the appetite of people; compared with common fried dough twists, the fried dough twist can lower the fasting blood-glucose and increase the glucose tolerance, the formula and the production method of the fried dough twist are proper, and effective components are well protected; compared with the common fried dough twists, the fried dough twist can lower the fasting blood-glucose and increase the glucose tolerance and is more suitable for diabetes and health-conscious people, the fried dough twist is suitable for more people, the market blank is filled up, and the relation between healthy diets and high-sucrose food is promoted to a new level.

The invention discloses a seasoning for salting beef. The seasoning for salting the beef comprises the following raw materials in parts by weight: 5 to 10 parts of ginger powder, 5 to 10 parts of garlic powder, 3 to 6 parts of a yeast extract, 3 to 5 parts of a lemon extract, 15 to 25 parts of traditional Chinese medicinal powder, 5 to 15 parts of proteolytic enzyme, and 1 to 5 parts of a fresh strengthening agent. The seasoning for salting the beef is obtained by mixing the raw materials in proportion. A using method comprises the following steps: cleaning the beef; mixing 20 to 30 g of the seasoning and 50 to 100 g of water uniformly, wherein 20 to 30 g of the seasoning is used for 500 to 1500 g of the beef; coating the beef with the mixture; salting for 10 to 15 minutes, and performing the cooking processes, such as stewing, boiling, deep frying and frying. The seasoning for salting the beef disclosed by the invention does not contain the pungent tastes of spiciness, piquancy, sourness and the like; the beef is easy to cook thoroughly, but the sense of strength and the freshness cannot lose along with the prolongation of time; the prepared beef is fresh without special smell, and is delicate in taste.

The invention discloses a golden corn cake which is prepared from, by weight, 80%-90% of premixed flour of corn, brown rice, Tilapia mossambica bones and dough, 1%-3% of L-arabinose, 1%-3% of vegetable oil, 2%-4% of egg liquid, 0.05%-0.1% of salt and 5%-10% of water. The invention further discloses a making method of the golden corn cake. Firstly, Tilapia mossambica bone flour and germinated brown rice are prepared, then the premixed flour of corn, brown rice, Tilapia mossambica bones and dough is prepared, and finally the golden corn cake is prepared. The golden corn cake is loosened, porous and soft in appearance, the cake is crispy and rich in taste, no residue falls when the cake is eaten, and the cake is coarse but not rough, and is a low-grease low-calorie high-calcium and high-fiber product.

The invention relates to a novel process for preparing soybean milk. The process comprises a raw material supply stage at which a soybean raw material is provided, and a user side pulverization and pulping stage, wherein the raw material supply stage comprises the steps of crushing whole soybeans into a plurality of soybean petals and curing the soybean petals; and the user side pulverization and pulping stage comprises the steps of mixing the soybean petals and water, pulverizing and pulping. By the novel preparation process, the soybean petals are cured in the raw material supply stage, so that a step of boiling the soybean milk is not required in the user side pulverization and pulping stage, namely when people want to prepare the soybean milk, the cured soybean petals provided in the raw material supply stage are directly mixed with water for pulverization and pulping, so that the pulping time of a user side is greatly shortened.

The invention relates to cheese suitable for pregnant women to eat. The cheese is prepared from the following components in percentage by weight: natural cheese, fat products, solid milk beverages, a stabilizing agent, an emulsifying agent, an antioxidant, emulsifying salt, an acidity adjusting agent, black kerneled rice, purple rice, spinach, raisin, large pheasant eggs, and the balance being water. The cheese which is prepared from the natural cheese, the solid milk raw materials and various auxiliary materials not only maintains the nutrient components of the natural cheese, but also is convenient to transport and store; the black kerneled rice, the purple rice and the raisin in the cheese all have the efficacies of replenishing blood and benefiting qi, and can be used for treating the symptoms of anemia and deficiency of the pregnant women during the period of pregnancy; the spinach in the cheese, which contains rich folic acid, can protect foetuses from being damaged by nervous system deformity, such as spinal division, hydrocephalus, and anencephalia; egg white in the large pheasant eggs contains a small amount of antibacterial peptide, after the cheese is eaten by a postoperative patient, the healing velocity of wounds can be accelerated, and the resistance and the immunity of patients, the pregnant women and infants are improved; after parturients and the pregnant women eat the cheese, the quality of breast milk can be improved, and the intelligence of the infants can also be improved.

The invention discloses a frozen fresh germ rice as well as a preparation method and application thereof, and belongs to the technical field of grain processing. The preparation method of the frozen fresh germ rice comprises the following steps: step 1, pretreating; step 2, cooking with salt water; step 3, soaking in cold water for cooling; and step 4, quick-freezing and cooling. The invention further discloses the frozen fresh germ rices and application thereof. According to the invention, many defects in traditional processing and eating of the three staple food grains are overcome, all nutrients and fresh, sweet, fragrant and glutinous tastes of the three staple food grains are reserved. The product is easy to cook during cooking, the cooking time is shortened, the product is suitable for both old and young. The product is an ideal nutritional health-care food material, provides better food material support for the nutritional diversity of the three staple food grains, and provides a reasonable food material guarantee for healthy diet of consumers.

The present invention discloses a making method for sweet potato nutritive noodles. The making method for the sweet potato nutritive noodles is characterized by specially comprising the following steps: (1) making sweet potato powder; (2) making nutritive coarse powder; (3) making mixed wheat powder; (4) making ingredients; and (5) making noodles. According to the making method for the sweet potato nutritive noodles, nutritional ingredients of sweet potatoes are completely saved; rationally combined nutritive coarse powder is rich in nutrients; the mixed wheat powder is easy to cook and is unlikely to crush during steaming, so that the made noodles taste delicate; due to the assisting function of the ingredients, the seasoning effect is excellent; the noodles are suitable for people of all ages; the making method is simple; the industrial production is benefited; the ingredients are unique; and the application prospect is wide.

The invention discloses a method for processing a material for a pulping machine. The method comprises a step of bulking at low temperature, wherein the step comprises a process of irradiating the material with microwave; and in the process, the temperature of the material is controlled to be 65 to 85 DEG C. By the method, the material for the pulping machine is further processed, and particularly processed by the step of bulking at low temperature, so that the material can be cured more easily and the mouthfeel of pulp which is prepared in a sequent process is improved. The invention further provides the material prepared by the method.

The invention mainly relates to the field of food processing, and discloses fragrant crispy sleeve-fish lotus root patties. The fragrant crispy sleeve-fish lotus root patties are prepared from the following raw materials: sleeve-fish, lotus roots, corn flour, wheat flour, konjak starch, spice juice, green peppers, iodate, white granulated sugar, breadcrumbs, lactobacillus delbruckii, angel wine yeast and coconut oil. The fragrant crispy sleeve-fish lotus root patties have the beneficial effects that the raw materials are abundant and are scientifically matched; the fragrant crispy sleeve-fish lotus root patties are in yellow with green, bright in color, crispy on the outside and soft on the inside, in softness with crispness, fresh, fragrant and mellow; multiple flour is added for increasing faint scent, and the flour is stirred by adding the high-temperature spice juice so as to improve the softness and tenderness of dough; after being fried, the fragrant crispy sleeve-fish lotus root patties are crispy on the outside and soft on the inside; the quantity of oil for drying is reduced; the production cost is saved by 6.2%; after the lotus root flour, the fermented sleeve-fish and the corn flour are mixed, the mixture is fermented by the angel wine yeast to increase the crispness of the lotus root flour; after being initially fried, the fragrant crispy sleeve-fish lotus root patties are packaged and sterilized, do not contain additives, are safe and healthy; and the patties are fried when people want to eat the patties, so that people can eat the patties which have delicious mouthfeel, crispy outside and soft inside and are convenient to eat; the deep processing approaches of the sleeve-fish and the lotus roots are added, so that the economic income of the lotus root planting farmers is increased by 14.3%.

The invention relates to a stuffed fried dough twist being capable of lowering fasting blood-glucose and increasing glucose tolerance and having a glycose metabolism regulating function as well as a production method thereof. The fried dough twist comprises a wrapper and stuffing in the mass ratio of 9:(1-8). According to the fried dough twist, wheat flour is partially replaced by wheat fibers, the content of protein in ingredients is decreased, the content of amino acid is further decreased, the Maillard reaction during production is weakened, and the fried dough twist is light in color and attractive in appearance and can promote the appetite of people; compared with common fried dough twists, the fried dough twist can lower the fasting blood-glucose and increase the glucose tolerance, the formula and the production method of the fried dough twist are proper, and effective components are well protected; compared with the common fried dough twists, the fried dough twist can lower the fasting blood-glucose and increase the glucose tolerance and is more suitable for diabetes and health-conscious people, the fried dough twist is suitable for more people, the market blank is filled up, and the relation between healthy diets and high-sucrose food is promoted to a new level.

The invention discloses a curing method of a baked rice cracker based on two-stage screw extrusion, which comprises the following steps of: mixing rice flour and water to prepare rice flour mash, conveying the rice flour mash into a two-stage screw extruder for extruding and curing, and obtaining the cured rice flour at a discharge port of the two-stage screw extruder, wherein the mass percent of water in the rice flour mash is 35-40%; in the extruding and curing processes, when the first-stage screw extrusion is carried out, the pressure is 0.5-0.6MPa, and the retention time of the material is 15-30 seconds; and when the second-stage screw extrusion is carried out, the pressure is 0.25-0.4MPa, and the retention time of the material is 30-45 seconds. In the invention, the two-stage screw extruder is used for curing raw materials for baking the rice cracker, the curing process is simple, the technology for directly converting mechanical energy into thermal energy improves the utilization ratio of energy sources, the quality and the stability of products are greatly improved, and the full automation of the curing process of the rice cracker is realized.

The invention provides a making method of a Yunnan ham and sparassis crispa mooncake, and belongs to the technical field of food prices. Targeted pretreatment is performed for respective defects and problems of main raw materials including Yunnan hams and sparassis crispa in an existing similar mooncake, flavor substances of the sparassis crispa in the final finished mooncake are guaranteed to bereserved and released to the maximum extent, the sparassis crispa is divided into different forms of emphasizing visual taste and smell to be correspondingly treated, and it is guaranteed that when eating the mooncake, consumers not only can experience the fresh and tender taste of the sparassis crispa, most importantly, but also can feel the strong special fragrance of the sparassis crispa; meanwhile, structural recombination is conducted on traditional Yunnan hams, so that the defects that the Yunnan hams are relatively hard in texture, fibers are relatively thick, fascia exists, chewing isdifficult during eating, the mouth feel is seriously affected, fat and lean are mixed and the taste is inconsistent are overcome, and chewing and digestion are easy; and no additive is added in the treatment process, so that the original flavor is kept, and food safety is guaranteed.

The invention discloses interlayer noodles with functions of clearing away heat and inducing diuresis. The interlayer noodles are characterized in that a composition comprises the following raw materials in parts by weight: 10-16 parts of mung bean powder, 15-20 parts of wheat germ flour, 2-3 parts of coix lachryma-jobi kernel powder, 20-60 parts of starch, 0.2-0.6 part of alkali, 4-8 parts of table salt, 2-3 parts of collagen powder, 4-8 parts of enzymatic hydrolysis modified bamboo leaf powder, 3-5 parts of pears, 2-3 parts of balsam pears, 0.2-0.4 part of citric acid, 1-2 parts of sucrose ester and a proper amount of water. By adopting cooked inner layers and uncooked outer layers, the noodles are easy to cook in the cooking process without being cooked for a long time. In addition, the outer layers adopt starch doped with the enzymatic hydrolysis modified bamboo leaf powder, so that the viscosity of the outer layers of the made noodles and the cooking resistance of the noodles are modified; the inner layers adopt the mung bean powder, the wheat germ flour and the coix lachryma-jobi kernel powder, so that the noodles have the functions of clearing away heat and inducing diuresis; moreover, water is not independently used for kneading dough while pears and balsam pears protected by citric acid in color are adopted, so that the function of the noodles disclosed by the invention is further enhanced.

The invention discloses a method for processing instant artificial rice. The method comprises the following steps of: step 1, obtaining raw materials, wherein a first group of raw materials comprises 30-60 parts of potato whole powder, a second group of raw materials comprises 3-6 parts of rice flour, 10-20 parts of corn flour and 15-25 parts of soybean flour, a third group of raw materials comprises 5-10 parts of chestnut powder, 15-20 parts of Chinese yam flour and 20-30 parts of banana powder, and a fourth group of raw materials comprises 3-5 parts of edible oil, 5-10 parts of potato starch and 80-100 parts of water; step 2, blending the fourth group of raw materials evenly, adding the mixture into the third group of raw materials, and blending the mixture evenly; step 3, blending the first group of raw materials and the second group of raw materials evenly, mixing the mixture evenly with material obtained in step 2, extruding the mixture to obtain primary product of rice-like artificial rice, wherein a single screw extruder is adopted for performing extrusion forming, a first-stage barrel temperature of the single screw is 50-70 DEG C, a second-stage barrel temperature is 60-80 DEG C, a third-stage barrel temperature is 70-100 DEG C, a fourth-stage barrel temperature is 90-120 DEG C, and a fifth-stage barrel temperature is 80-95 DEG C; and step 4, performing puffing-drying to obtain the instant artificial rice.

The invention discloses a curing method of a baked rice cracker based on two-stage screw extrusion, which comprises the following steps of: mixing rice flour and water to prepare rice flour mash, conveying the rice flour mash into a two-stage screw extruder for extruding and curing, and obtaining the cured rice flour at a discharge port of the two-stage screw extruder, wherein the mass percent ofwater in the rice flour mash is 35-40%; in the extruding and curing processes, when the first-stage screw extrusion is carried out, the pressure is 0.5-0.6MPa, and the retention time of the material is 15-30 seconds; and when the second-stage screw extrusion is carried out, the pressure is 0.25-0.4MPa, and the retention time of the material is 30-45 seconds. In the invention, the two-stage screw extruder is used for curing raw materials for baking the rice cracker, the curing process is simple, the technology for directly converting mechanical energy into thermal energy improves the utilization ratio of energy sources, the quality and the stability of products are greatly improved, and the full automation of the curing process of the rice cracker is realized.

The invention provides a cooking electric appliance with a hot air circulating channel. The cooking electric appliance comprises a shell, a cavity is arranged in the shell, the cavity is defined by athermal insulation wall, a food basket is arranged in the cavity, a heating element and a centrifugal fan are arranged above the food basket, the thermal insulation wall comprises an upper thermal insulation wall and a lower thermal insulation wall, an electrical cavity is formed at the inner side of the upper thermal insulation wall, and an energy collecting cavity is form between the bottom of the lower thermal insulation wall and the bottom of the food basket; the electrical cavity communicates with the energy collecting cavity, the inside of the food basket communicates with the electricalcavity and the energy collecting cavity, and thus the hot air circulating channel is formed; and the bottom of the food basket is hyperboloid-shaped, the bottom of the lower thermal insulation wall is composed of a hyperboloid, a plane and an arc face, and the distance between the center of the bottom of the energy collecting cavity and the center of the bottom of the food basket is greater thanor equal to the distance between the periphery of the bottom of the energy collecting cavity and the periphery of the bottom of the food basket. For the cooking electric appliance provided by the invention, the heating of food is uniform, meanwhile, the rapid heating of the food can be realized, in addition, the cooking electric appliance is simple in structure, the manufacturing difficulty is reduced, and thus the manufacturing cost is reduced.

The invention relates to the field of breeding, and particularly discloses a pig feed production method which comprises the following steps: (1) primary pulverization, cutting solid raw materials intoparticles with a particle size of 0.2-1 cm; (2) curing, boiling the particles treated by the step (1) with purified water with the boiling time being 10-30 min; (3) drying, drying the particles treated by the step (2) to obtain dried cured raw materials with the drying time being 10-40 min; (4) secondary pulverization, grinding the cured raw materials obtained in the step (3) with a grinding method, and mixing with powder containing mineral elements to obtain mixed powder; (5) molding, subjecting the mixed powder obtained in the step (4) to extrusion molding with a high pressure forming machine to obtain the feed. By adopting the method, the waste of raw materials is reduced.

The invention discloses a refrigeration and preservation box cover product, and relates to the technical field of box covers. The refrigeration and preservation box cover product comprises accommodation grooves and fixing bolts, wherein mounting plates are arranged at one end outside the accommodation grooves, adjusting blocks are mounted inside the mounting plates, reels are arranged at one endsof the exteriors of the adjusting blocks, a main body is mounted outside the bottom of each reel, a printing assembly is installed at one end inside each main body, a working cavity is formed outsidethe bottom of each printing assembly, and a glue pushing device is mounted inside each working cavity. According to the refrigeration and preservation box cover product, through the arrangement of adjusting devices, adaptation shafts, connecting rods and electric push rods, the distance between the working cavities and outer shields can be flexibly adjusted through the interaction of the adjustingdevices, the adaptation shafts, the connecting rods and the electric push rods in the using process, and convenience is brought to conduct curing on an object after compounding. In the meanwhile, theworking cavities and the outer shields can be flexibly controlled according to specific requirements of the object, without the need of manual operation by users.

The invention discloses a preparation method of granulated black tartary buckwheat tea, comprising processing whole black tartary buckwheat plant flour, processing black tartary buckwheat germ flour and granulating black tartary buckwheat tea. The section of processing the whole black tartary buckwheat plant flour comprises harvesting whole black tartary buckwheat plants, deactivating enzymes, drying the processed plants and grinding the dried plants to obtain the whole black tartary buckwheat plant flour. The section of processing the black tartary buckwheat germ flour comprises selecting black tartary buckwheat seeds, soaking the selected black tartary buckwheat seeds for activation, subjecting the soaked seeds to dehydration and first curing, shelling the cured seeds, screening the processed seeds and grinding the screened seeds into flour to obtain the black tartary buckwheat germ flour. The section of granulating the black tartary buckwheat tea comprises mixing, granulating, dehydrating and second curing to obtain the granulated black tartary buckwheat tea.