50results about How to "Improve shine" patented technology

Multi-ply thermally printable constructs include a thermal print medium sandwiched between two opaque substrates that are temporarily bonded together to prevent information that is thermally printed through one of the substrates from being viewed until the substrates are separated. The thermal print medium, opaque substrates, and the means for bonding the substrates can take various forms for achieving particular objectives.

Multi-ply thermally printable constructs include a thermal print medium sandwiched between two opaque substrates that are temporarily bonded together to prevent information that is thermally printed through one of the substrates from being viewed until the substrates are separated. The thermal print medium, opaque substrates, and the means for bonding the substrates can take various forms for achieving particular objectives.

The disclosure relates to compositions and methods of using the compositions to treat keratinous substrates. The compositions provide a water resistant and non-transferable protective barrier on the substrate. The compositions contain at least one polyamine, at least one acid, at least one water-insoluble ingredient, solvent and optionally at least one auxiliary ingredient. The methods for treating keratinous substrates involve contacting the keratinous substrates with the compositions of the disclosure.

The invention discloses prunus salicina fruit juice spicy beef jerky. The prunus salicina fruit juice spicy beef jerky comprises the following components in parts by weight: 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part of dried ginger slices, 1.8-2.2 parts of table salt, 1.8-2.2 parts of brown sugar blocks, 1.8-2.2 parts of crystal sugar, 1.8-2.2 parts of white granulated sugar, 2.8-3.2 parts of honey, 5.5-6.5 parts of edible oil, 14-16 parts of chili powder, 0.9-1.1 parts of five spice powder, 0.3-0.5 part of pepper powder, 0.9-1.1 parts of Chinese prickly ash seeds, 0.4-0.6 part of Chinese prickly ash powder, 0.9-1.1 parts of cinnamon bark, 0.9-1.1 parts of cooking wine, 0.9-1.1 parts of Baijiu, 0.9-1.1 parts of sweet rice wine and 4.7-5.3 parts of prunus salicina fruit juice. The beef jerky is prepared from the above components. The prunus salicina fruit juice spicy beef jerky is based on conventional beef jerky, and the prunus salicina fruit juice is added, so that the meat fragrance of the beef jerky and the fruity flavor of prunus salicina are perfectly combined, and the prunus salicina fruit juice spicy beef jerky has salubrious flavor and rich aftertaste. Jerky products perfectly combining the beef jerky and fresh fruits are developed, so that the requirements of modern people for meat products various in kinds and unique in flavor are met, and the nutrient value of the meat products can also be increased.