153results about How to "Improve gel properties" patented technology

The invention discloses a half-dry rice noodle and a preparation method thereof. The half-dry rice noodle comprises the following raw materials: rice, a starch mixture, a fresh fruit and vegetable paste mixture and a fruit and vegetable powder mixture and is prepared by the following steps of fermentation and preprocessing of the rice, mixing of all raw materials, twin-screw extrusion forming, aging, re-steaming, washing and cutting oof noodles, measuring and packing, post-sterilization, cooling and the like. The half-dry rice noodle prepared by the invention has the advantages of smooth and bright appearance, strong gluten power, good elasticity, natural flavor, long shelf time, clear finished product soup and the like, the breaking rate is controlled to be lower than 2%, and the loss rate of cooking is controlled to be lower than 4%. According to the half-dry rice noodle and the preparation method thereof, the problem of the existing rice noodle of single nutrition is solved; the ingredients rich in protein and vitamins are added in the formula, so that the product has comprehensive nutrients; in addition, any preservative, brightening agent and thickening agent are not added in the product, so that the product prepared by the preparation method has excellent taste and is nutrient and healthy.

The invention discloses a polyamide amine flowing modifier for mineral oil based drilling fluid and a preparation method of the modifier. The modifier is prepared in such way that dimer fatty acid and polybasic amine are subjected to amidation reaction at 120-160 DEG C and then a reaction product is homogeneously mixed with a solvent; the content of dimer in the dimer fatty acid is greater than 78wt%; the polybasic amine is a homolog of polyethylene polyamine containing 2-5 amido groups; the molar ratio of the carboxylic groups in the dimer fatty acid to the amido groups in the polybasic amine is 1 to (0.2-1.2). The preparation process is fulfilled in a reaction vessel connected with a Dean-Stark receiver. The polyamide amine flowing modifier has high molecular weight and multiple active functional groups, can form multi-point adsorption, is hard to desorb from the surface of organic soil, and is continuously effective and stable in performance at high temperature; the preparation process is simple and reaction conditions are easy to control.

The invention relates to low- glycemic-index biscuits and a making method thereof. The making method comprises the following steps: taking raw materials in parts by weight, mixing table salt with konjaku flour and inulin, and adding water for stirring so as to obtain a mixture A; heating anhydrous butter until the anhydrous butter is melted, performing rapid stirring to get foam, adding eggs, and continuing to quickly get foam so as to obtain a mixture B; adding water to ammonium bicarbonate and sodium bicarbonate for stirring and dissolving so as to obtain a mixture C; uniformly mixing flour with maltitol, xylitol, defatted soy flour, tartarian buckwheat powder, wheat dietary fibers, green bean powder, scindapsus aureus, resistant dextrin, buckwheat, nonfat dry milk powder and celery powder, enabling the prepared mixture A, the mixture B and the mixture C to be concocted into dough by a dough mixer, and performing refrigeration standing; pressing the dough into sheets with a noodle press, so as to obtain shaped biscuit blanks; and putting the biscuit blanks in an oven, performing baking under 180 DEG C for 10min, then performing cooling, and performing packaging so as to obtain the low- glycemic-index biscuits. The GI value of the made biscuits made by the method disclosed by the invention is 41.8 or below, so that the made biscuits are really suitable for diabetics to eat.

The invention discloses Lactobacillus-based mixed bacterium strains fermented minced fish. The finished product of the fish is prepared by a method comprising the steps of using minced fish as a base stock, inoculating the minced fish with mixed basic bacteria I having a colony density of 10 CFUs per gram of minced fish and mixed basic bacteria II having a colony density of 10 spores per gram of minced fish, placing the minced fished inoculated with primary cultures in a container for fermentation till the acidity reaches a standard degree, mixing the fermented mixture with a filling and adding the filling and subjecting the obtained mixture to vacuum degassing, preparation and packaging. The invention adopts a technical proposal that the minced fish is inoculated with primary cultures of the mixed basic bacteria I which are cultured by microorganic streptococcus lactis, lactobacillus bulgaricus and saccharomyces cerevisiae of the same type and have a colony density of 10 CFUs per gram of minced fish and the mixed basic bacteria II which are cultured by monascus and have a colony density of 10 spores per gram of minced fish for fermentation; the fermented mixture is mixed with a filling; the obtained mixture is added with the filling; and the final mixture is subjected to vacuum degassing and preparation. The method overcomes the drawback that natural fermentation cannot ensure the sanitation and safety, but leads to high salt content. The method can manufacture various finished products of fermented minced fish.

The invention discloses red yeast fish fermented by mixed strains based on lactic acid bacteria, which is made by using fresh fish blocks as a base material, and inoculating the base material with I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and II-type mixed basic bacteria of which the colony count is 10spores per gram of fish, and subjecting the inoculated base material to main processing procedures of pickling, fermentation, drying and fumigation to obtain the finished product. The invention adopts a technical proposal that initial culture of microorganism lactic streptococci, lactobacillus bulgaricus and saccharomyces cerevisiae of a single species of the I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and initial culture of monascus of the II-type mixed basic bacteria of which the colony count is 10spores per gram of fish are mixed and inoculate with the fish block base material, and the mixture is subjected to pickling, fermentation, drying fumigating and the like to give the red yeast fish blocks, and the technical proposal overcomes the defects that natural fermentation is uneasy to ensure the sanitation and safety of the product and has high salt content. The red yeast fish is suitable for producing various fermented fish blocks.

The invention discloses a method for processing vegetable fish balls, which comprises the following steps of: preprocessing fresh fish, mining meat, and rinsing; adding the rinsed fish into a fine filtering machine for fine filtration; preparing refined minced fillet and refined mashed vegetable by using a colloid mill; mixing the refined minced fillet, refined mashed vegetable, starch, isolated soy protein and seasoning auxiliary materials, and performing grinding treatment; and finally, forming, boiling, cooling, quickly freezing and packaging. The method is low in cost, the process is simple, and the method is convenient to use and has higher application and promotion value.

Methods for providing transgenic plants and parts hereof that, relative to the wild type state, is modified in a complex cell wall polysaccharide structure including pectins and hemicelluloses, the modification being in the overall glycosidic linkage pattern or the monosaccharide profile, comprising transforming a plant cell with a nucleotide sequence that causes an altered production of a complex cell wall polysaccharide-modifying enzyme such as endo-rhamnogalacturonan hydrolase, an endo-rhamnogalacturonan lyase, an endo-galactanase, an endo-arabinanase, an arabinofuranosidase, a galactosidase such as a beta-galactosidase, a xylosidase and an exo-galacturosidase. The modification can occur in vivo or post harvest, in which latter case the modifying enzyme is separated in the growing plant from its substrate, e.g. by targeting the enzyme to the Golgi, the endoplasmic reticulum or a vacuole, or is in a form that is inactive in the plant. After harvest the enzyme is brought into contact with its substrate or it is activated to provide the desired post harvest modification of the cell wall polysaccharide. The transgenic plant materials have improved functionalities and are useful in food and feed manufacturing and as pharmaceutically or medically active substances.

The invention relates to a grouting material for an impervious curtain of a refuse landfill and a preparation method of the grouting material. The grouting material comprises the following components in percentage by mass: 40 to 50 percent of MSWI (Municipal Solid Waste Incineration) fly ash, 0.5 to 1 percent of organic sulfur, 3 to 6 percent of cement, 45 to 55 percent of water, and 1.5 to 2 percent of calcium hydroxide. The method for preparing the grouting material comprises the following steps of: (1) weighing raw materials; (2) mixing the MSWI fly ash, the water and the organic sulfur, and uniformly stirring for 5 to 10 minutes; and (3) interfusing the cement and the calcium hydroxide, and uniformly stirring for 3 to 5 minutes. According to the grouting material, the problems of material selection difficulty, high cost, poor fluidity, low stability and poor impermeability of a conventional grouting material can be solved. The preparation method has the advantages of short processroute, simple operation, time saving and the like.

The present invention discloses a thermosensitive collagen-based composite hemostat gel and a preparation method thereof. The method is characterized by comprising the steps of preparing a regeneration collagen fiber solution by utilizing collagen type I in a neutral buffer environment in a constant temperature incubator at 25-37 DEG C through the molecular self-assembly process firstly; subjecting the regeneration collagen fiber solution to hydroxylation modification by utilizing glutamine transaminase to obtain a hydroxylated regeneration collagen fiber solution; adding poloxamer 407, polyvinylpyrrolidone and a hemostatic drug in the above hydroxylated regeneration collagen fiber solution and fully stirring the obtained mixture to finally prepare the thermosensitive collagen-based composite hemostat gel. The thermosensitive collagen-based composite hemostat gel is excellent in physiological hemostasis activity, temperature sensitive property, biodegradable property, biocompatibility, adhesivity and the like. By means of the gel, the bleeding is stopped quickly, and the antibacterial effect is realized. Meanwhile, wounds are kept moist, and the healing and repairing process of wounds is facilitated. Therefore, the thermosensitive collagen-based composite hemostat gel can be widely used for the hemostatic repair of wounds.

The invention discloses a pulverized fuel ash outer wall flexible putty powder which is prepared by mixing the following raw materials by the mixture ratio (based on parts by weight): 10 parts of cement, 70 parts of pulverized fuel ash, 15 parts of ash calcium powder, 1.8 parts of excitant, 1.5 parts of latex powder, 0.2 part of hydroxypropyl methyl cellulose, 0.4 part of water reducing agent and 0.1 part of defoaming agent; wherein the cement is 42.5 ordinary portland cement; the pulverized fuel ash is I-level pulverized fuel ash; the ash calcium powder has the fineness of 200 meshes; the excitant is the mixture of anhydrous sodium sulfate and calcium sulfate; the water reducing agent is naphthaline-series powder water reducing agent; the latex powder is the copolymer of vinyl ester of versatic acid and vinyl acetate; and the raw materials are tested and measured according to the formulation and then poured into a powder mixing machine to be evenly mixed. The putty powder has better water-resistant, alkali-resistant and adhesive properties, and is simple in production technique, low in cost and beneficial to environmental protection.

The invention belongs to the technical field of soybean protein processing, and particularly relates to a processing method for high-gel active soybean protein, which comprises the following steps: 1) dissolving commercial isolated soybean protein in water to obtain an isolated soybean protein solution; 2) stirring the solution to be uniform with a stirrer; 3) conducting 200 to 600 W high field intense ultrasonic treatment on the solution in ice-bath, preferably the ultrasonic is 400 W; 4) firstly placing the obtained isolated soy protein in a -20 DEG C refrigerator for 24 hours, then placing the isolated soy protein into a vacuum freeze dryer for 48 hours at a -45 DEG C temperature; and 5) grinding the isolated soy protein with a grinding machine after freeze drying, and sieving with a sieve of 40 meshes to obtain the bean curd-type high-gel active protein solid. According to the method, lactone of the isolated soybean protein, as well as the gel strength, water holding capacity and solubleness of calcium sulfate induced gel are obviously improved; the method has important significance in improving soybean processing added value.

The invention provides a basic profile modification agent used for petroleum exploitation, which comprises the following complex ingredients: a microbial polysaccharide curdlan and a hydrogen bonding power promoter or the microbial polysaccharide curdlan and a coagulant aid; the compound weight ratio of the microbial polysaccharide curdlan to the hydrogen bonding power promoter is 20: 1-1:1.5, the compound weight ratio of the microbial polysaccharide curdlan to the coagulant aid is 2:1-1:12, the hydrogen bonding power promoter, the coagulant aid are compounded with the curdlan for lifting the gel characteristics of the curdlan, the application range can be enlarged and the usage cost for the user can be reduced, the hydrogen bonding power promoter enables strong lifting of the gel strength of the curdlan under the high temperature state; the coagulant aid can reduce the gel initial temperature of the curdlan and can promote the effect of the hydrogen bonding power on the lifting of the gel strength; and the synergism of the coagulant aid and the hydrogen bonding power enables lifting of reinforcement effects.

The invention relates to a preparation method of soybean episperm pectin gel polysaccharide. The preparation method comprises the following specific steps of: firstly crushing soybean episperm, soaking and persistently stirring the soybean episperm with low concentration ethanol, filtering, recovering ethanol and drying retentate under reduced pressure; and adding ammonium oxalate or a component A to dried soybean episperm powder, carrying out microwave-assisted extraction, carrying out conventional filtering on the material liquid after microwave treatment to obtain filtrate, removing fine impurities by a microfiltration method, carrying out ultrafiltration and concentration on the obtained filtrate, and spray-drying the concentrated material liquid by an atomizer to obtain soybean episperm pectin polysaccharide solid powder, wherein the component A is a mixed solution of ammonium sulfate and a component B, and the component B is oxalic acid or EDTA (ethylene diamine tetraacetic acid) or citric acid. The method is low in production cost and high in extraction rate; and the prepared product solution is low in color value, has unique gel characteristics and can be widely applied tofood industry.

The invention relates to a preparation method of a pH response type multi-scale structure polyvinylidene fluoride (PVdF) nanofiber membrane. The nanofiber membrane is obtained by conducting copolymerization on a PVdF spinning solution treated with acrylic acid and polyethylene polyamine and then performing electrostatic spinning. The preparation method is characterized in by comprising the four steps of 1 PVdF solution preparation, 2 solvent curing, 3 graft copolymerization with the acrylic acid and 4 electrostatic spinning. The pH response type multi-scale structure polyvinylidene fluoride (PVdF) nanofiber membrane prepared by means of the preparation method has sensitive pH response characteristics and has a broad application prospect in the fields of chemical or biological separation, substance analysis and detection, separation and purification of precious metals and other fields.

The invention provides a method for improving gel characteristic of a minced fish product by adding plant polyphenol. The method comprises the following steps of: adding the plant polyphenol in an amount which is 0.01 to 1.0 percent of the mass of minced fish into the minced fish serving as a raw material, milling the minced fish for 5 to 10 minutes at the temperature of between 0 and 10 DEG C, then adding salt in an amount which is 2 to 3 percent of the mass of the minced fish into the minced fish, milling the minced fish for 10 to 20 minutes at the temperature of between 0 and 10 DEG C, processing the milled minced fish, placing the minced fish for 50 to 60 minutes at the temperature of between 30 and 40 DEG C, and finally heating the minced fish for 20 to 30 minutes at the temperature of between 85 and 95 DEG C to obtain the processed minced fish product. The method can increase the gel characteristic of the minced fish product, the gel characteristic of the minced fish product is improved to 200 to 400g.cm after adding from 100g / cm without adding, the mouthfeel of the minced fish product is not astringent, and the whiteness is basically not changed; and the method does not change the traditional processing process, and is suitable for modern industrialized production.

The invention relates to a transgenic cultivation method of rice dedicated for a starch medium. The method comprises the following steps: a mature embro of a rice species with a low content of alpha amylose is taken as an explant and is induced to form calluses; the calluses are subcultured to enter a proliferation period and are preculutured under a dark condition; the calluses are co-cultivated with agrobacterium tumefaciens for transformation and then transferred into a screening culture medium for being screened for three tims; resistant calluses are taken to be induced and differentiated into seedlings, and histochemical stain and molecular identification are performed to resistant plants to identify the differentiated plants containing target genes; the starch gelanitization property of selected transgenic plants is identified, and the transgenic plants which have the starch gelatinized and can form semi-solid gel after being cooled are selected and reserved; and expression stability of the starch gelatinization property of the plants is further evaluated, seed propagation is performed to the excellent plants with a stable starch gelatinization property, and finally dedicated rice for the starch medium is cultivated. The dedicated rice for the starch medium can be taken as a novel biological medium and be widely applied to scientific researches, food, medicine and chemical engineering.

The invention discloses a method for making corn steamed sponge cakes through microwaves. The method comprises the following steps of step I, taking gluten-free microwave corn steamed sponge cake rawmaterials, adding water, performing dough mixing, adding yeast, and performing uniform mixing so as to obtain corn flour paste, wherein the raw materials comprise corn submicron powder, corn pre-fermentation powder, corn pre-pasting powder and yeast, the corn pre-fermentation powder is powder obtained through the steps of fermenting the corn submicron powder and performing drying, and the corn pre-pasting powder is powder obtained through performing acidification, extrusion and puffing on the corn flour; step II, fermenting the corn flour paste; and step III, placing each corn steamed sponge cake paste of which the mass is 300-500g under microwave condition of which the microwave power is 600-1000w and the microwave time is 3-8min, and performing microwave treatment so as to obtain the corn steamed sponge cake. The corn steamed sponge cakes made by the method disclosed by the invention are fine and smooth in mouth feel, sufficient in internal moisture content, and good in elasticity, tenacity and homogeneity, and the cost is reduced. The corn steamed sponge cakes are processed and made through the microwaves, so that the processing efficiency is improved, and the method is suitablefor household and industrialized application.

The invention provides a processing method of fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method of the fresh-keeping instant rice noodlescomprises the following steps of (1) preparing the raw materials; (2) performing fermentation; (3) performing milling to obtain pulp; (4) performing blending; (5) performing enzymolysis; (6) performing twin-screw extruding and shaping; (7) performing ageing; (8) performing cooking once again; (9) performing noodle washing, and performing cutting off; (10) performing metering and packing; (11) performing post-sterilizing; and (12) performing cooling. According to the fresh-keeping instant rice noodles, the compounding ratio of the materials is adjusted and controlled, and secondary fermentation is combined with optimization treatment with diastase, noodle cooking, cooking, recooking, post-sterilizing and quick cooling, so that the problems that rice noodles are subjected to beta configuration (namely retrogradation) and cannot be stored for a long term can be solved, the rice starch can maintain alpha state, and the instant rice noodles being rapid in rehydration, good in mouth feel and edible after being brewed for a short time, can be made.

The invention discloses a method for separating and preparing agarose from agar by using a polyethylene glycol precipitation method. The method comprises the following steps of: 1, preparing agar solution with an appropriate concentration, and heating, stirring and dissolving the agar solution into semitransparent solution; 2, putting the agar solution into a water bath boiler to keep the temperature constant; 3, preparing PEG solution with a certain concentration, and heating the PEG solution in a water bath to ensure that the PEG solution is in a completely dissolved state and the temperature is kept constant; 4, quickly missing the agar solution with the PEG solution, and stirring the mixture continuously until a large amount of white floccule deposits appear; 5, taking the mixed solution out of the water bath boiler, and standing the mixed solution for cooling; 6, centrifuging a suspension to obtain a white deposit; 7, repeatedly washing the deposit by using a great deal of distilled water, and finally washing the deposit by using acetone; 8, drying the deposit to obtain a white agarose initial product; and 9, repeating the steps 1 to 8 to obtain refined agarose. In the method, the agarose is prepared by further purifying agar powder, so the gel strength of the agarose is improved, the electro-endosmosis of the agarose is reduced, and the method is very necessary for promoting the development of biotechnology researches.

The invention discloses a method for preparing gelatin by utilizing pigskin as a raw material. The method comprises the following steps of respectively performing acid pickling and alkali washing once on waste useless pigskin utilized as a raw material under a pressurization condition, heating and decocting for a certain time so as to obtain a gelatin solution, centrifuging and freeze-drying to obtain the gelatin product. The preparation method is simple and practical; through twice respectively-performed pressurized acid pickling and alkali washing, not only can fibers be effectively loosened, grease and impure protein are eliminated, decoloration is performed, and other purification steps are not required to be performed. Compared with a traditional gelatin production method, the method disclosed by the invention is high in yield, short in production period and low in energy consumption, and has favorable application prospect.

The invention relates to an environment-friendly nano-silver bacteriostatic compound, and belongs to the technical field of antibacterial agents. Nano-copper powder as a raw material cooperates with epoxy resin to be used as a bacteriostatic carrier, the bacteriostatic effect can be fully played and good biodegradability is achieved; with sodium alginate as a reducing agent and a stabilizing agent, an AgNO3 solution is irradiated by ultraviolet light to prepare the nano-silver and silver compound, so the compound gives full play to a bacteriostatic effect, and has high biodegradability; addedmicrocrystalline paraffin wax can carry nano-silver in the system to float upward to the surface of the system during preparation, a water-inhibiting bacteriostatic layer is formed on the product surface, and the plasticity of the bacteriostatic compound system can be improved; in the subsequent preparation process, plant essential oil can occupy the positions of a part of functional groups in thecross-linking network of a composite matrix and chitosan, reduces the vibration intensity of covalent bonds in the cross-linking network molecules, plays a multi-level bacteriostatic effect, and hasno secondary pollution. The problems that the commonly used bacteriostatic agent can cause secondary pollution and has poor bacteriostatic effect in the use process are solved.

The invention discloses a production technique of modified vital gluten. The production technique of the modified vital gluten comprises the steps of: material choosing; kneading; homogenizing and curing; dough cleaning; dehydrating and drying; glutamine enzyme modification and film evaporation; and grinding and packaging and the like. By using the production technique, the vital gluten which is subjected to the glutamine enzyme modification and the film evaporation has good water solubility, dispensability, emulsibility and gelatin characteristic, the crosslink status of the modified vital gluten can be well kept by freezing and drying, the modified vital gluten which has good gelatin texture and characteristic can be obtained, the application range of the vital gluten is expanded, and the modified vital gluten can be widely used in food industry and other industries. A degreasing process is omitted, so that the production cost of the modified vital gluten is effectively reduced.

The invention discloses a preparation method and application of a stable Pickering emulsion based on zein / pullulan composite solid particles. The preparation method comprises the following steps: firstly, preparing zein solid particles, then preparing zein / pullulan composite solid particles, and homogenizing the zein / pullulan composite solid particles with an oil phase to construct the stable Pickering emulsion based on the zein / pullulan composite solid particles. The Pickering emulsion can be used for loading various citrus polymethoxylated flavonoid compounds. According to the preparation method disclosed by the invention, zein can achieve neutral wettability, the dosage of pullulan is small, the nutritional value is high, the pullulan is biodegradable, the preparation process is simple,the stability is high, the method is green and safe, and the obtained Pickering emulsion can be used for fresh keeping and drug loading.

The invention discloses a preparation method of patinopecten yessoensis gonad zymolyte / kappa-carrageenan mixed gel, and belongs to the technical field of marine resource development and utilization processing. The method includes the steps: raw material pretreatment; enzymatic hydrolysis reaction; zymolyte freeze-dried powder preparation; kappa-carrageenan water solution preparation; mixing; bubble discharging. According to the method, enzymolysis of patinopecten yessoensis gonad is implemented by trypsin, the patinopecten yessoensis gonad and the kappa-carrageenan are mixed according to a certain proportion, novel gel is prepared by a heating, swelling and gel cooling method, and the gel property of the novel gel is improved by adding saline ions. The method is simple in step and convenient to operate, time and labor are saved, the prepared novel gel has the advantages of high elasticity and high strength, the novel gel has high nutritive values and wide application prospects and canserve as raw materials of edible glue industry, and types of edible glue products are enriched.

The invention discloses a method for preparing high-quality meat balls by breast meat of eliminated laying hens. The method comprises the following steps: grinding the breast meat of eliminated laying hens through a meat grinder; standing at the temperature of 0 to 4 DEG C until the breast meat reaches the temperature of 0 to 4 DEG C; adding grinded breast meat, table salt and phosphate into a vacuum chopper mixer; chopping for 2 minutes at low speed under the vacuum condition; standing for 5 to 10 minutes; adding sugar, starch, sodium bicarbonate, egg white, carrageenan and ice water; continuously chopping at high speed under vacuum; standing the chopped breast meat at the temperature of 0 to 4 DEG C for 1 to 3 hours so as to form the meat ball; shaping through warm water at the temperature of 50 to 55 DEG C; boiling through hot water at 80 to 85 DEG C for 15 to 20 minutes; dehydrating; cooling; rapidly freezing to obtain the finished product. The method is simple; the operation is convenient; the protein, vitamin, mineral substances, and trivalent unsaturated fatty acid which is beneficial to the human health, of the eliminated laying hens are fully utilized; due to the chopping mixing and formula optimization, the gel characteristic of the eliminated laying hens can be improved, and the prepared meat balls are high in elasticity and crispness.

The invention relates to safety environment-friendly fuel and preparation technology thereof. The safety environment-friendly fuel comprises the following components in percentage by weight: 50-65 percent of waste coke powder, 10-20 percent of fly ash, 5-10 percent of anthracite, 2-5 percent of slag, 2-5 percent of high-heating-value waste slag, 5-9 percent of compounded curing agent and 10-14 percent of water. The preparation technology comprises the following steps: mixing the waste coke powder and the slag which are respectively ground and milled; adding the fly ash, the anthracite, the high-heating-value waste slag and the compounded curing agent and evenly mixing; and then adding the water and aging for 3-4 hours; and finally, forming the mixed material on a forming machine. The high-quality safety environment-friendly fuel is mainly prepared from low-cost byproducts of waste coke powder and fly ash by adding other combustible waste materials and the compounded curing agent and can replace the common coal product. The invention solves the problems of recycling utilization of waste materials and the problem of environment pollution caused by sulfur dioxide and carbon monoxide generated in the burning process of traditional coal products.