30results about How to "Has bactericidal and antiseptic effect" patented technology

The invention discloses a method for treating eggplant seeds before sowing, and relates to the technical field of eggplant planting. The method comprises the following steps: (1) carrying out pretreatment on the seeds; (2) preserving the pretreated seeds at low temperature; (3) carrying out wall-breaking treatment; (4) soaking the seeds; (5) treating the soaked seeds with melatonin; (6) treating the seeds with a seed coating agent; (7) preparing to sow. The method promotes seed germination, increases seedling emergence rate and improves seedling emergence quality.

The invention discloses a making method for seasoned leaf mustard and okra. The method comprises the steps of 1 okra preprocessing, wherein selecting, washing with warm saline water, soaking with warm water, blanching and quick-freezing are performed; 2 leaf mustard preprocessing, wherein selecting, washing with warm saline water, cooling, peeling, shredding, color protecting and extruding dewatering are performed; 3 seasoning, wherein the okra and the shredded leaf mustard are put into a stirring pot in proportion, seasoner is added, and then the okra, the shredded leaf mustard and the seasoner are mixed and stirred evenly; 4 vacuum packing; 5 heat preservation processing; 6 sterilizing. According to the making method for the seasoned leaf mustard and okra, nutritional ingredients of the leaf mustard and the okra are retained to the maximum extent, and the made product is rich in nutrition, convenient to eat, sweet and fresh in mouthfeel and flavor, spicy, pungent, cool, refreshing, tasty, capable of promoting the appetite, strengthening the spleen and enhancing the appetite, rich in functional components gamma-aminobutyric acid (GABA) beneficial for human health, low in salt and sugar, free of any preservatives, long in quality guarantee period and convenient for industrial production.

The invention discloses a making method of rehydrated seasoned dried leaf mustard. The making method comprises the following steps: (1) selecting leaf mustard; (2) sorting and cleaning the selected leaf mustard; (3) cutting the cleaned leaf mustard into filaments, and drying the filaments in sunshine so as to obtain dried leaf mustard; (4) rehydrating the dried leaf mustard: weighing the dried leaf mustard, adding running water, wherein the weight ratio of the dried leaf mustard to the running water is 1:10, soaking the dried leaf mustard in the running water for 2-8 hours, and dehydrating the soaked dried leaf mustard; (5) seasoning the dehydrated dried leaf mustard: weighing the dried leaf mustard, adding seasonings, and uniformly mixing and stirring the weighed dried leaf mustard and the seasonings, wherein the seasonings comprise the following components in percentage by weight by using the weight of the dried leaf mustard as a standard: 0.3-1.0% of gourmet powder, 0.01-0.1% of mint oil, 0.2-0.3% of ascorbic acid, 1-2% of table salt, 0.005-0.01% of proteoglycan, 2% of peanut oil, 0.1-0.2% of white vinegar and 0.2-0.8% of pepper corn; (6) packaging the seasoned dried leaf mustard; (7) performing heat preservation: putting the packaged dried leaf mustard in steam of 45-55 DEG C for heat preservation for 4-6 hours; and (8) disinfecting the dried leaf mustard after heat preservation. According to the making method of the rehydrated seasoned dried leaf mustard made by the making method disclosed by the invention, nutrient components of the leaf mustard are furthest reserved; the made seasoned dried leaf mustard is convenient to eat, is sweet and fresh in mouth feel, is strong in hot taste, can stimulate appetite, invigorate spleens and enhance appetite, and is long in quality guarantee period.

The invention relates to the field of food processing, in particular to a processing method for keep the quality and freshness of a black-bone chicken meat product. The method includes the following steps of firstly, pickling, wherein after a self-made pickling material is smeared on the surface of the body and the inner wall of the lumen of a killed black-bone chicken with the feathers removed, normal-temperature vacuum pickling is carried out, and after pickling is finished, the black-bone chicken is washed with clean water and drained off; secondly, blanching, wherein the black-bone chicken is put into perilla leaf mint water to be blanched for 3-5 min; thirdly, marinating, wherein a marinating material is wrapped with gauze and put at the bottom of a pot, the chicken is put into the pot with the body immersed in water, the water is heated to 95-98 DEG C, and then braising is carried out with soft fire with the braising temperature kept at 75-80 DEG C; fourthly, frying, wherein the braised black-bone chicken is bailed out, drained off, fried for 1-2 min at 85-90 DEG C in a vacuum mode and then taken out to be cooled; fifthly, packaging and sterilization, wherein vacuum packaging is carried out, and after vacuum packaging, sterilization is carried out with a pasteurization method. By means of the method, the quality and freshness of the black-bone chicken meat product can be kept, and the original rich nutrients of the black-bone chicken can be effectively preserved.

The invention discloses formaldehyde-free building paint. The formaldehyde-free building paint is prepared by, by weight, 25-35 parts of water-based fluorocarbon emulsion, 6-12 parts of ethylene glycol tertiary butyl ether, 5-7 parts of polyaniline-graphene hollow microspheres, 2-7 parts of clove oil, 6-10 parts of ZSM molecular sieve, 8-12 parts of ceramic fibers, 8-12 parts of dibutyltin dilaurate, 10-15 parts of sepiolite powder, 3-8 parts of radix lithospermi oil, 25-35 parts of softened water, 2-5 parts of defoaming agent, 2-7 parts of defoaming agent, 2-7 parts of dispersing agent, 2-6 parts of hydrophobic agent and 1-3 parts of coalescing agent. The formaldehyde-free building paint has the advantages that the waterproof coating has excellent environment protection performance and isnontoxic and odorless, the surface of the paint film does not generate pungent smell during and after construction, influence on human bodies is avoided, and the paint is green and safe and good in elasticity, flexibility and water resistance.

The invention discloses a preparation method of a natural preservative regarding Chinese pear-leaved crabapple leaves as a raw material and an application thereof. The preparation method comprises the following steps of: cleaning, drying and smashing the Chinese pear-leaved crabapple leaves, adding ethanol, heating, refluxing, extracting, filtering and combining the extracting solution, concentrating the treated extracting solution, filtering the extracting solution by microporous membrane, or centrifuging, and introducing the filtered extracting solution to pass through macroporous resin; and firstly washing the macroporous resin with water, abandoning the water eluant, eluting by using the ethanol, collecting the ethanol eluant, concentrating and removing the ethanol eluant to obtain a Chinese pear-leaved crabapple leaf extract, and smashing the extract so as to obtain the natural preservative. The raw material used in the method belongs to the leaves of a natural plant, so that the raw material is a renewable resource and has big resource preservation amount and low production cost. The natural preservative prepared by the invention has the good inhibiting effect on a plurality of microorganisms including gram-positive bacteria and gram-negative bacteria, is capable of enhancing the antibacterial effect by being compatible with other auxiliary materials such as citric acid and sorbic acid, and can be applied to anticorrosion on aquatic and animal products, and the like.

The invention discloses a method for making canned cherries. By means of mixed enzyme soaking, enzymolysis and moistening, the skin of the cherries can be softened and decomposed, the cherries are prevented from being aged or oxidized and decolored, and the original nutrition ingredients, colors and appearances of the cherries are kept to the maximum extent. Sugarcane juice, tea polyphenol and the like are adopted as soaking liquid, the ingredients are green and natural, the function of sterilization and preservation is achieved, the original faint scent fruit flavor of the cherries is kept, and iron or cyanophoric glycoside poisoning caused by improper eating of the cherries can be avoided. According to the canned cherries made through the method, the problem that fresh cherries are hard to store is solved, and the life cultivation and health preservation effects of tonifying qi, expelling wind-damp, achieving detoxifying, preventing cancer, accelerating hemoglobin regeneration, resisting aging and the like are achieved.

The invention discloses an environment-friendly waterproof coating. The environment-friendly waterproof coating is prepared from raw materials in parts by weight as follows: 25-35 parts of water basedhydroxy acrylic resin, 6-12 parts of glycol tert-butyl ether, 5-7 parts of polyaniline-graphene hollow microspheres, 2-7 parts of garlic essential oil, 6-10 parts of a ZSM molecular sieve, 8-12 partsof ceramic fibers, 8-12 parts of nano calcium carbonate, 10-15 parts of mica powder, 3-8 parts of a surfactant, 25-35 parts of softened water, 2-5 parts of a defoaming agent, 2-7 parts of a dispersing agent, 2-6 parts of a water repellent agent and 1-3 parts of a coalescing agent. The waterproof coating has excellent environmental protection performance and is non-toxic and odorless, the surfaceof a coating film during constructing or after constructing cannot produce pungent smell, and the coating does not affect human body and is green and safe; furthermore, the coating has good elasticity, flexibility, water resistance and waterproofness.

The invention discloses a fresh-keeping method for prolonging the shelf life of fresh-cut asparagus, and belongs to the technical field of fruit and vegetable processing and fresh-keeping. The fresh-keeping method comprises the following steps: performing ultrasonic treatment on fresh-cut asparagus by using a composite cleaning agent, and fumigating with cinnamon essential oil. The composite cleaning agent is a mixed solution of citric acid and nisin. Different cleaning modes are combined with cinnamon essential oil fumigation for preservation of the fresh-cut asparagus, and the method can effectively inhibit growth of microorganisms, delay aging of the fresh-cut asparagus and degradation of chlorophyll, delay increase of lignin content, maintain nutritional quality and maintain good sensory quality of the fresh-cut asparagus, so that the purpose of prolonging the shelf life of the fresh-cut asparagus is achieved.

The invention relates to a natural plant preservative taking rape seed cakes and folium ginkgo as raw materials as well as a preparation method and an application thereof. The natural plant preservative is an extract of the rape seed cakes and the folium ginkgo. The preparation method comprises the following steps: drying the rape seed cakes and the folium ginkgo; mixing 70 to 80 parts by mass of the rape seed cakes with 20 to 30 parts by mass of the folium ginkgo; crushing and sieving; then placing the mixture in an extraction container; performing extraction by using an ultrasonic wave and microwave dual-assisted method under the extraction conditions of performing ultrasonic treatment for 30 to 60 minutes at 40 DEG C to 50 DEG C and under the ultrasonic power of 400W to 600W and then radiating for 30 to 60 seconds under the microwave power of 400W to 600W by taking ethyl alcohol with a pH value of 1.0 to 2.0 and the concentration of 65% to 75% as an extraction solvent according to the solid-to-liquid ratio being 1:(10-15); and filtering and concentrating so as to obtain the extract. The extract can be used for inhibiting the growth and the breeding of staphylococcus aureus, escherichia coli, mucedine and the like. The preservative provided by the invention is completely prepared from natural plants, so that the preservative cannot generate toxic and side effects and is wide in antimicrobial spectrum. Thus, the preservative can be widely applied to the fields of foods and feeds.

The invention relates to the field of food processing, and particularly relates to a processing method of a black-bone chicken meat paste can. The processing method comprises the following steps: a, pickling: deboning a killed unhaired black-bone chicken, applying a self-made sauce on the skin of a chicken body and an inner wall of an inner cavity, pickling at the temperature of 0-3 DEG C, using clean water to wash and drain off after finishing pickling; b, cutting and mixing the pickled black-bone chicken ice water in a cut mixer for 6-8 minutes, slowly adding salt in the cutting and mixing processes, and then adding ice water and a mixing material; c, marinating: adding a marinating material and the black-bone chicken in a boiler, heating to enable the water temperature to reach 95-98 DEG C, then braising with slow fire, and keeping the braising temperature to be 75-80 DEG C; d, packaging and sterilizing: implementing vacuum packaging at the vacuum degree of 0.05-0.1Mpa, and performing sterilization through pasteurization after vacuum packaging. The method not only guarantees the quality and keeps the black-bone chicken meat paste can fresh, but also effectively keeps the original rich nutrient substances of the black-bone chicken.

The invention discloses a blood sugar-reducing medicinal liquor. The blood sugar-reducing medicinal liquor is prepared from the following components in percentage by weight: 2-4% of Chinese wolfberry, 2-4% of Fructus Cormi, 2-4% of schisandra fruit, 1-3% of figwort, 1-3% of Saffron and 85-90% of 34%(v / v) liquor, wherein the sum of the weight percents of the raw materials is 100%. The production method disclosed by the invention is simple, low in cost and wide in raw material sources; the blood sugar-reducing medicinal liquor has a wide application range, can treat and prevent diseases, and can achieve the effects of health preserving, health care, face nourishing and skin moistening; and the blood sugar-reducing medicinal liquor can serve as an aftercare / daily alcoholic beverage for life prolonging. Through continuous summary and improvement, verification based on drinking by many patients and clinical applications shows that the formula is relatively complete and the curative effect is remarkable.

The invention discloses a preparation method of a mixed fruit can. Through mixed enzyme soaking, enzymolysis and covered moistening, the fruit peel can be softened and decomposed; the pulp aging, theoxidative decolorization, the brown stain and the like are prevented; in the processing process, the peeling treatment is not needed; the product yield is improved; the original nutrition ingredients,the color luster and the appearance of all fruits are maintained to the greatest degree. Orange juice, tea polyphenol and the like are added into soaking liquid; the ingredients are green and naturaland have the bactericidal and anticorrosion effects; the specific intense fragrance of the fruit raw materials is maintained. The mixed fruit can prepared by the preparation method solves the problems that the fresh fruits cannot be easily stored; the nutrition of single fruit is incomplete, and the like. The can pulp is hardened without half-cooked state, rough edge or soft rot; the color luster is fresh bright; elasticity is realized; the fiber is little; the hardness is proper and the mouthfeel is good.

The invention provides skin-brightening pearl kudzu vine root cream which has a good effect of whitening and nourishing skin, and enables dark and gloomy skin to be rapidly recovered to be in a healthy state and smooth, fine, white and attractive. The skin-brightening pearl kudzu vine root cream is prepared from the following raw materials in parts by weight: 190-200 parts of water, 5-10 parts of glycerinum, 1-5 parts of sodium lauryl sulfate, 0.1-1 part of allantoin, 0.3-3 parts of pearl powder, 0.1-3 parts of a kudzu vine root extract, 0.1-2 parts of tocopherol, 8-20 parts of mineral oil, 10-30 parts of stearyl alcohol, 0.2-0.5 part of methylparaben, 0.2-0.5 part of methylparaben, 5-15 parts of glyceryl stearate, 1-8 parts of polydimethylsiloxane and 0.1-0.5 part of essence. The invention further provides a preparation method of the skin-brightening pearl kudzu vine root cream.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a food bleaching agent. The main bleaching component of the food bleaching agent isan enzyme extracted from soybeans, and the enzyme can oxidize some unsaturated fatty acids or lipid containing the fatty acids to generate peroxide, so that pigment in foods can be oxidized, and thepurpose of bleaching the foods can be realized; besides, another enzyme is extracted from hericium bran, and can degrade araboxylan in dough foods, so that the quality of products can be improved; thetwo enzymes are combined, so that the pigment in the foods can be eliminated, and besides, the quality of the products cannot be influenced; besides, hericium bran extract further contains fungus polysaccharides, so that health-care functions of the foods can be improved; and the soybeans and the hericium bran also contain pigment and fishy smell, so that macroporous resin is used for performingdecoloring treatment and taste removal treatment on enzyme liquid, the condition that the foods are stained with the pigment and the fishy smell can be avoided, and the bleaching effect of the food bleaching agent can be further improved.

The invention discloses a formula and a preparation method of a single-barreled marinated goose, wherein the components comprise lion-head goose, tea tree oil and other ingredients according to an optimal weight ratio of 10:1-1.5:2-3. The preparation method comprises: trimming goose meat, placing the washed and drained goose meat into a single barrel, and marinating at a room temperature; adding other ingredients and a proper amount of water by using the marinated goose meat as the raw material, wherein the goose meat is completely immersed in the water; boiling for 31-60 min, and carrying outmarinating cooking for 30-40 min with mild fire; and baking for 30 min at a temperature of 40-60 DEG C, and discharging out of the furnace. According to the present invention, the tea tree oil is additionally used as the raw material and is marinated with the goose meat, such that the goose meat has the bactericidal and antiseptic effect, and the unique fragrance of the tea tree oil can refresh the mind, and the tea tree oil is healthy and safety compared with the traditional industrial preservative, and does not contain carcinogens.

The invention discloses stone-like coating added with ginger nut sand. The stone-like coating is prepared from the following raw materials in parts by weight: 200-300 parts of pure acrylic emulsion-pure acrylic copolymer emulsion; 56-100 parts of an elastic emulsion; 3-7 parts of a coalescing agent; 3-7 parts of ethylene glycol monobutyl ether; 20-60 parts of steel slag powder; 550-780 parts of ginger nut sand; 30-60 parts of nano tourmaline powder; 5-10 parts of a carbomer dispersion liquid; 4-10 parts of lithospermum oil; 2-5 parts of a defoaming agent; 70-120 parts of 2% hydroxyethyl cellulose; 3-7 parts of a thickening agent; proper amount of purified water. The stone-like coating is attractive, environment-friendly and excellent in waterproof performance, and can effectively protect abuilding from being eroded by a severe environment, so that the service life of the building is prolonged; the stone-like coating not only has good weather resistance and is suitable for various regions, but also is simple and convenient to construct, time-saving and easy to dry, the flexibility of the coating is enhanced, and the stone-like coating has good stain resistance and antibacterial activity.

The invention discloses a mould-proof processing method of a wooden board. The mould-proof processing method comprises the following steps of: S1, putting the processed wooden board into a sodium pentachlorophenate solution to be soaked; S2, drying in the air; S3, preparing a liquid medicine; S4, adding the liquid medicine into the nano-silver ion solution, and uniformly mixing and stirring to obtain a spraying solution; S5, carrying the plate in the step S2 into a drying room, spraying the spraying liquid prepared in the step S4 to the surface of the plate, and drying; and S6, taking out theplate treated in the step S5; taking out the wood board from the drying room, spraying a mixed solution of liquid wax, an active enzyme preparation, an accelerant M, a bactericide, a wood penetratingagent, essential oil and a surfactant on the surface, putting the wood board into a microwave drying machine, continuously drying for 30-70 minutes, and drying the wood board until the water content is 3%-6%. The invention relates to the technical field of wood product processing. According to the mildew-proof processing method of the wooden board, the problem that the wooden board is prone to mildew in a humid environment is solved, and the quality of the board is improved.

The invention discloses a blood fat-reducing medicinal liquor. The blood fat-reducing medicinal liquor is prepared from the following components in percentage by weight: 2-4% of hawthorn, 2-4% of lotus leaf, 2-4% of kudzu root, 1-3% of rhizoma atractylodis, 1-3% of radix astragali and 85-90% 34%(v / v) liquor, wherein the sum of the weight percents of the raw materials is 100%. The production method disclosed by the invention is simple, low in cost and wide in raw material sources; the blood fat-reducing medicinal liquor has a wide application range, can treat and prevent diseases, and can achieve the effects of health preserving, health care, face nourishing and skin moistening; and the blood fat-reducing medicinal liquor can serve as an aftercare / daily alcoholic beverage for life prolonging. Through continuous summary and improvement, verification based on drinking by many patients and clinical applications shows that the formula is relatively complete and the curative effect is remarkable.

The invention discloses a coating prepared from by-products in production of a coal pitch-based carbon material and a method thereof. The coating comprises the following raw materials in parts by weight: 35-70 parts of a byproduct toluene soluble substance from production of the coal pitch-based carbon material, 10-25 parts of epoxy resin, 1-5 parts of a curing agent, 1-5 parts of ZnO powder, 1-10parts of asbestos powder and 1-5 parts of chopped carbon fibers. The coal tar pitch is medium-temperature coal tar pitch or high-temperature coal tar pitch, and the content of toluene in the byproduct toluene soluble substance is 10-20 wt%. According to the invention, the byproduct toluene soluble substance in the production of the coal pitch-based carbon material is recycled and used as a main film-forming component of the coating, so that the production cost is reduced, and the problem of byproduct treatment in the preparation process of the high-performance coal pitch-based carbon materialcan be solved. The obtained coating has good water resistance, corrosion resistance, weather resistance and strong adhesive force, the strength and toughness of a coating film are improved, and compared with a traditional asphalt coating, the problem that brittleness is prone to cracking is solved to a certain extent.

The invention relates to an active zirconium white pigment preparing method, including such steps as a, selecting one or two of the zirconium oxide and zirconium silicate as basal material, adding in aid-grinding agent sodium carbonate and water, and grinding by a blending ball mill; b, fulling, eliminating irons by magnetic filtering and press-filtering to dehydrate; c, adding sodium hypophosphite and stabilizer magnesium oxide in material cake, and mixing uniformly into a mixture; d, high-temperature burning; e, chemical coating processing; f, after-processing. The active zirconium white pigment has suspending property, hydrophobic property, UV resistance, X-ray and high-low temperature resistance, wearability, acid resistance and other excellent properties, applied to act as coating, protective glasses, color TV set glass screens, wearable parts, etc.

The invention discloses a medicine for treating rheumatic diseases and a preparation method of a medicinal liquor. The medicinal liquor is prepared from pure natural Chinese herbal medicines, has no toxic or side effect, is guided by the theory of traditional Chinese medicines, realizes treatment based on syndrome differentiation, and has reasonable compatibility and mutual synergistic effect of the raw material medicines. The medicinal liquor has the effects of tonifying liver and kidney, strengthening tendons and bones, warming channels and expelling cold, clearing heat and dredging collaterals, promoting blood circulation to remove blood stasis, relieving swelling and pain and the like, and can recover qi and promote blood circulation, remove wind-cold and fill qi and blood of a patient, so that the body of the patient is self-healed; the curative effect on rheumatic bone diseases is obvious, and the recurrence rate is low. The medicinal liquor is prepared by taking wine as a solvent and combining a traditional process and a modern technology, not only can alleviate the bitter taste of the medicine, but also is free from pungent and choking taste caused by drinking the medicinal liquor, is mild in mouth feel and quick to absorb, and the medicine can directly reach a focus by means of wine, and the medicinal liquor has a remarkable treatment effect on the rheumatisc bone diseases.

The invention discloses a concrete surface modifier, and a preparation method and a use method thereof. The concrete surface modifier is prepared from the following raw materials in parts by weight: 40-60 parts of citric acid, 15-20 parts of acetic acid, 10-15 parts of ethylenediamine tetraacetic acid, 5-10 parts of polyether carboxylate, 3-5 parts of high-carbon fatty ester sulphonate, 2-6 parts of alkylolamide phosphate, 1-5 parts of diethylenetriaminepenta acid, 2-5 parts of nipagin ester, 10-15 parts of sodium gluconate, 8-12 parts of guar gum powder, 5-10 parts of polyacrylamide, 3-6 parts of cyclohexanone peroxide, and 6-12 parts of sucrose. According to the concrete surface modifier, organic acid with relatively low acidity is adopted as the raw materials, so that the concrete surface modifier is milder in a using process; compounded organic acid cooperates mutually, so that the effect of compounded organic acid is superior to the effect of single organic acid; and by use of the concrete surface modifier, cracks are prevented from being formed on the concrete surface, and fine cracks can be repaired.

The invention discloses a rapid tableting method of a large-sized alga in-vitro dyeing epidermal lamella. The method comprises the following steps of: preparing a mixing reagent; completing dissociation at one step, and dyeing a large-sized alga epidermal lamella; and manually operating to rapidly prepare an epidermal cell lamella of which the area can be up to 1cm<2>. The method is easy and convenient to operate, has a high preparation speed, a good color development effect and high stability, and is suitable for observation through microscopes and electron microscopes and observation and research of epidermal cell ultrastructures.

The invention discloses a preparation method of multifunctional fermented bean curd. The method is characterized by comprising the following steps: preparing raw soybean milk; adding kelp and cabbage powder, which are 5-10% of the mass of the raw soybean milk, into the raw soybean milk, and then quickly increasing the temperature to boil, thereby obtaining cooked soybean milk; filtering, squeezing, and then cutting into blocks; arranging the bean curd blocks in a fermenting sieve, uniformly spraying a layer of prepared hairy mould and rhizopus oryzae mixed suspension, controlling the temperature of a fermenting room to be 16-20 DEG C, and culturing for five days; rubbing off hair and curing; finally filling a bottle with bean curd salt blanks, adding seasoning wine to cover the bean curd salt blanks; screwing a cover, and storing for 40-60 days in a warehouse at the temperature of 28-30 DEG C to fully ferment, so as to obtain the finished product. The method has the advantages that food additives are not required to be added; the nutritional value is high; the taste is outstanding; and moreover, the antioxidant performance and the immunity are high.