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The invention discloses a method for preparing a Siberian solomoseal rhizome sauce. In the method, Siberian solomoseal rhizome serving as a raw material undergoes pretreatment, inoculation, fermentation, oil spray, mixing, sterilization, precipitation, inspection and packaging steps to prepare the finished product. The Siberian solomoseal rhizome sauce prepared by the method is date red and has thick sauce flavor and ester flavor; and because the technical scheme that a plurality of enzymes are jointly used for hydrolysis of the Siberian solomoseal rhizome and low-temperature sterilization isadopted, various nutritive matters of the Siberian solomoseal rhizome are fully utilized and kept. The sauce uses Siberian solomoseal rhizome nutrients as a carrier and has the advantages of wide application scope, stable consumption and simple manufacturing process. The method provides a new member for the Chinese sauce family.

A feed additive of improving egg laying performance of an egg-laying quail is prepared from the following raw materials in parts by weight: 8-18 parts of herba epimedii, 8-14 parts of rhizoma cyperi, 7-10 parts of cornu bubali, 5-9 parts of fructus cnidii, 5-10 parts of red pepper, 6-10 parts of acanthopanax, 5-9 parts of astragalus mongholicus, 5-8 parts of garlic, 6-10 parts of dandelion, 4-8 parts of sulfur, 4-7 parts of folium isatidis, 3-10 parts of betel nut and 5-9 parts of radix stemonae. The raw materials are fermented by lactobacillus acidophilus, bacillus subtilis, saccharomycete and photosynthetic bacteria. The feed additive for the egg-laying quail can separate out and extract active ingredients of traditional Chinese medicines to the greatest extent to be absorbed by an animal body. The finished product additive can improve digestion and absorption efficiency of nutrient substances, the egg laying performance of the egg-laying quail and digestion and absorption functions, exert effects of strengthening the stomach and promoting digestion, improve disease resistance of the egg-laying quail, lower cultivation cost and increase cultivation benefits.

The invention discloses a method for making burdock sauce. Burdock is used as a raw material; and the burdock sauce is prepared by the procedures of pretreatment, mixing, inoculation, fermentation, oil spray, preparation, sterilization, precipitation, inspection and packing. By adopting the scheme of multi-enzyme combined hydrolysis of the burdock and low-temperature sterilization, multiple nutritional substances in the burdock are fully utilized and kept; and the sauce serving as a carrier of the burdock nutrient has the advantages of wide eating range, stable eating quantity and simplicity in production technology. The finished burdock sauce is bright in color, rich in nutrition, mellow, delicious and palatable, and is suitable for daily eating and cooking.

The invention relates to a method for increasing the one-call exception resolution rate of an agent application system. The method comprises the following steps that: (1) service counter service handling personnel answers an agent repair call; (2) the service handling personnel checks data automatically acquired by a system in an agent desktop exception repair tool and a conclusion analyzed automatically by means of database service processing; (3) a judgment on whether an exception type can be determined or not according to the data and the automatically-analyzed conclusion is made; (4) if the exception type cannot be determined, on-site operation and maintenance personnel is assigned to check and handle on an exception site; (5) if the exception type can be determined, the service handling personnel remotely issues an instruction; (6) if the agent cannot understand the instruction, the on-site operation and maintenance personnel is assigned to the exception site; and (7) if the agent can resolve an exception under the remote guidance of the service handling personnel, one-call successful repair resolution is realized. Through adoption of the method, rapid location and accurate description are realized; exceptional site information is kept immediately and comprehensively; and the one-call repair success rate is increased from 41.37 percent to 95.23 percent.

A millet lactic acid fermented drink relates to a lactic acid fermented drink. It solves the problem that the utilization rate of millet protein itself is low in the preparation process of the existing millet drink, which leads to the loss and waste of a large amount of nutrients, and the problem that the health care function and medicinal value are also greatly reduced. Methods: 1. Moisten millet, extrude and expand; 2. Add glucose powder to heat up and keep warm; 3. Add high-temperature-resistant α-amylase, glucoamylase and dextranase; coccus and Bifidobacterium longum; 5. Heating sterilization, filtration, batching, carbonization and filling. The method of the invention can better retain and utilize the protein in millet.

The invention discloses a video behavior recognition method based on depth convolution features, comprising the following steps: 1) extracting the dense trajectory of the video; 2) extracting the depth convolution space features of the video; 3) calculating the video optical flow and extracting the depth convolution 4) Perform space-time normalization and inter-channel normalization on the deep convolutional spatial features and deep convolutional temporal features respectively; 5) Normalize the spatial features and temporal features along the Time series pooling operation is performed on dense trajectories; 6) After pooling spatial features and temporal features are connected, LSTM network is used for classification. In the process of combining deep learning features and trajectory features, the method considers the timing information of trajectory features, can more effectively use video trajectory information, and make feature extraction more accurate. Finally, the LSTM network is used as a classifier, which advantageously improves the Accuracy of behavior recognition.