58results about How to "Loose tissue" patented technology

The invention relates to a sugar-free bread, characterized by comprising the materials with the following components: high-gluten flour 150-900 parts, low-gluten flour 200-800 200-800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-10 parts, bread modifier 1-20 parts, yeast 10-20 parts, ghee 200-800 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.

The invention relates to Muslim spicy sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim spicy sauce is prepared from the following raw materials in parts by weight: 30-300 parts of fresh chili sauce, 30-100 parts of edible vegetable oil, 10-100 parts of thick broad-bean sauce, 5-50 parts of capsicum frutescens, 10-50 parts of diced tofu, 10-20 parts of edible mushrooms, 1-10 parts of wolfberry concentrated juice, 2-5 parts of red date concentrated juice, 2-40 parts of soybean sauce, 5-50 parts of fresh gingers, 3-50 parts of garlic, 2-5 parts of table salt, 0.2-5 parts of spices and 1-3 parts of edible mushroom powder. The Muslim spicy sauce has the characteristics of fine material selection and rigorous and scientific formula; the requirements in all the aspects of nutrition, taste, color and the luster and the like are considered, and the process is scientific and reasonable; and the aromas of a lentinus edodes aroma, a chili sauce aroma, a spice aroma and the like are harmonious, and the Muslim spicy sauce crispy in taste and chewy.

The invention relates to a sugar-free butter roll, characterized by comprising the materials with the weight percent: egg 150-900 parts, sugar-free modifier 50-200 parts, low gluten powder 200-800 parts, baking powder 2-10 parts, milk sachet 2-10 parts, cake oil 10-100 parts, milk essence 2-10 parts, liquid edible oil 20-100 parts, butter 500-2000 parts. The inventive butter roll is fragrant and soft in mouth feel, particularly the sugar-free modifier is used as main materials, blood glucose value is not increased after being eaten, more suitable for the diabetics.

The invention relates to a method for processing a sauced marinated duck, and the method comprises the steps of taking a fresh duck or a duck embryo as a raw material, carrying out rapid salinization for a certain time by adopting the high pressure method, boiling for 20-30 minutes in marinade which is prepared by soy sauce, fine salt, liquor and white sugar, further boiling for 100-120 minutes in the marinade juice which is prepared by adding ginger, five spice powder, pepper and dried chilli in the marinade, fishing out, draining, cooling and then adopting UV irradiation for sterilization. The sauced marinated duck is pure gold, bright, fresh, tender and delicious, thereby being applicable to the requirements of scale production.

The invention relates to sugar-free nutritious bread, characterized by comprising the materials with the following components: high-gluten flour 1500-9000 parts, low-gluten flour 200- 800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-100 parts, bread modifier 1-20 parts, tomato juice 1000-2000 parts, salt 300-600 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

The invention discloses a dried dehydrated bamboo shoot, which relates to the technical field of bamboo shoot processing and comprises the following steps: (1) pretreatment; (2) air-drying treatment; (3) vacuum freezing treatment; (4) microwave drying; The dehydrated dried bamboo shoots, the color is close to fresh bamboo shoots, the properties are basically unchanged, the tissue is loose, the surface pores are large, and the taste is crisp and crisp.

The invention relates to a multielement zinc-aluminum alloy capable of improving comprehensive mechanical property, belonging to the technical field of zinc-aluminum alloy preparation. The multielement zinc-aluminum alloy is characterized in that the multielement zinc-aluminum alloy is prepared from the following raw materials: industrial aluminum ingot NO.A00, zinc ingot NO.0, electrolytic copper, composite modifier and pure magnesium, wherein the composite modifier contains 20-30% of Ni, 15-25% of Ti, 5-15% of Mn, 5-15% of Cr, 5-10% of Si, 5-10% of Ce, 5-10% of La, 1-6% of Y, 1-6% of Nb, 1-6% of V and the balance of aluminum; the multielement zinc-aluminum alloy is smelted in a medium-frequency induction melting furnace after weighing 27-29% of Al, 2-2.5% of Cu (added in the form of aluminum-copper intermediamidstfrequencye alloy containing 50% of copper ), 0-1.2% of composite modifier, 0.01-0.02% of Mg and the balance of Zn based on percentage by weight. A round-rod-shaped blank iscasted by a common metal type and metal type vibrational casting method, and then processed to a national standard test rod to be subjected to mechanical property testing.

The invention belongs to the technical field of food processing and preservation and relates to a method of processing green betel nut and relates to a method of processing green betel nut, comprising the steps of pricking, green-protecting, enzyme inactivation and baking; the green-protecting step employs vacuum soaking for green-protecting; the enzyme inactivation step employs super-high pressure treatment under a pressure of 100-600 Mpa; the baking step employs two-stage baking, the first stage is high-temperature hot blast baking at a temperature of 50-80 DEG C for 2-4 h, and the second stage is microwave vacuum baking at a temperature of 28-32 DEG C under vacuum degree of 0.05-0.09 Mpa for 1-4 h. The green betel nut produced herein has good appearance, moderate softness and hardness and good taste, the processing time is short, processing efficiency is high, energy consumption is low, and the product is kept not deteriorating for 9 months under normal temperature and controlled humidity.

The invention relates to salted cake, characterized by comprising the materials with the weight percent: 150-900 parts of eggs, 50-200 parts of sugar-free modifier, 200-800 parts of low gluten powder, 2-10 parts of baking powder, 2-10 parts of monosodium glutamate, 2-10 parts of lean ground meat, 2-10 parts of sauce, 10-100 parts of cake oil, 2-10 parts of shallot, 2-10 parts of salt. The inventive salted cake is fragrant and soft in mouth feel, particularly the sugar-free modifier is used as main materials, blood glucose value is not increased after being eaten, more suitable for the diabetics.

The invention relates to a five-cereal crisp chip and a production technology thereof. The five-cereal crisp chip comprises the compositions in parts by mass: 40-42 parts of flour, 15-17 parts of corn powder, 3.5-4.5 parts of millet powder, 0.7-0.9 part of black soya bean powder, 3.5-4.5 parts of black rice powder, 7-9 parts of oat powder, 7-9 parts of purple sweet potato powder, 2.5-3.5 parts of Chinese yam powder, 3.5-4.5 parts of lentinus edodes pwoder, 3.5-4.5 parts of oyster mushroom powder, 0.7-0.9 parts of yeast, 3.5-4.5 parts of white sugar, and 0.07-0.1 part of sodium bicarbonate. The production technology comprises mixing, fermenting, preparing a sodium bicarbonate solution, kneading dough, steaming, slicing, baking and packaging. The five-cereal crisp chip is prepared by employing domestic fungus powder, purple sweet potato powder, five-cereal powder and other raw materials according to the principle of reasonable complementation of different nutrition health-care functions through a scientific formula and technology, is low-sugar light type food, and has efficacy of fortifying spleen and appetizing, fortifying stomach and promoting digestion.

The present invention discloses a processing method of instant vegetable and surimi convenient products. The processing method includes the following steps: pre-processing, meat collecting, rinsing, pre-dehydrating, refinedly filtering and dehydrating, high pressure homogenizing to prepare a vegetable homogenate, ultrasonic assisted grinding, molding, ultrasonic assisted cooking and aging, low-pressure superheated steam drying and packaging. The obtained product is rich in nutrition, excellent in color, smell and taste and good in taste, can maintain color and luster of vegetables, and is high in dietary fiber content and a healthy food suitable for people at all ages.

The invention discloses a method for marinating sauced mutton, comprising the steps of naturally unfreezing a piece of frozen mutton, adding water and fine salt, mixing, soaking under high pressure, taking out and draining off to obtain a first soaked material; soaking broad beans into water, adding rice and wheat bran and mixing uniformly, heating and stewing, cooling to 25-30 DEG C, adding Aspergillus oryzae and Aspergillus niger, preserving the temperature for 2-5 days, adding fine salt, mixing unitformly, heating up to 32-35 DEG C and preserving the temperature for 20-40min, continuing heating to 37-40 DEG C and preserving the temperature for 10-30min, adding the first soaked material and water, mixing uniformly, taking out after 40-60min and draining off to obtain a second soaked material; mixing the second soaked material with fine salt, rum, malt sugar and water uniformly, stewing, taking out, then adding ginger, fine salt, green Chinese onion, garlic, hot pepper, zanthoxylum, syzygium aromaticum, fennel, shrimp, cinnamon, honey, citric acid and monascorubin, continuing stewing, taking out, draining off, cooling, and sterilizing, thereby obtaining the sauced mutton.

The invention relates to a sugar-free almond cake, characterized by comprising the materials with the weight percent: egg 150-900 parts, sugar-free modifier 50-200 parts, low gluten powder 200-800 parts, baking powder 2-10 parts, milk sachet 2-10 parts, cake oil 10-100 parts, milk essence 2-10 parts, liquid edible oil 20-100 parts. The inventive sugar-free almond cake is fragrant and soft in mouth feel, particularly the sugar-free modifier is used as main meterials, blood glucose value is not increased after being eaten, more suitable for the diabetics.

The invention belongs to the field of tobacco processing, and particularly relates to a moisture-regain technology for improving the loose tobacco baking quality. By means of the moisture-regain technology, the visual width of stored tobacco is remarkably reduced, the tobacco is well stored and can be stored for a long time, the storage time can meet the requirements of industrial manufacturers, and the tobacco quality also is improved. The moisture-regain technology comprises the following steps of (1) conducting tobacco loading, wherein collected fresh tobacco leaves are placed in a curing barn in a classified mode, and tobacco leaves are loaded to a kang according to the standard of loose tobacco curing; (2) conducting sealing, wherein after each layer of tobacco leaves are placed on the kang, the tobacco leaves and the periphery of the curing barn are completely sealed; (3) conducting curing, wherein curing lasts for 110-130 hours, then colors of the tobacco leaves are fixed, curing is finished, and after stems of the tobacco leaves are dried and cured, a fan is kept normally operating; (4) conducting moisture regain, wherein fuel continues to be added to keep the temperature in the curing barn ranging from 66-68 DEG C, the curing barn is closed, and water is supplied to fan blades to form humid and hot air so that moisture regain can be conducted on the cured tobacco leaves; (5) conducting kang discharging, wherein the moisture-regained tobacco leaves are discharged from the kang; (6) after the tobacco leaves are stacked for 6-8 days, deactivation of enzymes and impurity removing are conducted, the tobacco leaves are classified primarily, and then the tobacco leaves are baled after being naturally folded again.

The invention relates to the technical field of plant culture, in particular to plant culture soil and a processing method thereof. The plant culture soil is prepared by making a mixture of corpus fibrosum, an inorganic nutritive fertilizer and an organic material and pressing the mixture into cakes or cylindrical solid bodies. The processing method comprises the following steps: I, crushing the corpus fibrosum, and placing the crushed corpus fibrosum in aqueous solution of the organic fertilizer for full soaking; II, drying the fully soaked corpus fibrosum; III, mixing the dried corpus fibrosum with the inorganic nutritive fertilizer to obtain the mixture; and IV, placing the mixture in a cavity of a mold of a pressing machine to press the mixture into cylindrical solid bodies in the pressing machine. The culture soil prepared by the manufacturing method has the advantages that: the use is convenient; time is saved considerably; mass industrial production can be realized; and the development and growth of seeds are promoted.

The invention discloses high-strength H-shaped steel for prefabricated buildings. The high-strength H-shaped steel is prepared from the raw materials including, by weight, 1,500-1,600 parts of iron ore raw material, 300-400 parts of coke, 120-160 parts of pulverized coal and 100-120 parts of a modified refining agent. The invention further discloses a production technology of the high-strength H-shaped steel for the prefabricated buildings. Through a bottom blowing mode, the smelting time can be shortened, the power consumption can be reduced, the desulfurization and dephosphorization conditions can be improved, the residual manganese content in the steel can be increased, the yield of the steel can be increased, the temperature uniformity of molten steel and the uniformity of components can be improved, and the quality of the steel can be improved; through cooperation of stirring and bottom blowing, the diffusion rate of reactants and products is increased, then the floating removal rate of inclusions is increased exponentially, and the quality of the steel is improved; through addition of the modified refining agent, the slagging effect and the slagging rate are increased, moltensteel impurities are adsorbed, the smelting cost per ton of steel is obviously reduced, phosphorus removal is facilitated, and the quality of the steel is improved.

The invention relates to a method for improving a tobacco rhizosphere environment, and belongs to the technical field of soil improvement. The method is characterized by including the steps of ash soil dust manufacture and distributing application. By popularizing the technology for improving the tobacco rhizosphere environment by the aid of tobacco field ash soil dust, soil nutrient content can be improved, growth and development of microorganisms in soil are promoted, physical characteristics of the soil are improved, the soil is loosened, formation of soil micro-aggregates is promoted, accordingly, a soil structure is improved, and permeability and soil moisture storage capacity of the soil are enhanced. Besides, land hardened due to long-term chemical fertilizer application is effectively improved, and soil property is greatly improved.

The invention provides a silicon carbide high-speed binder grinding wheel, which comprises a grinding wheel binder and an abrasive, wherein the abrasive is black silicon carbide (C) or green silicon carbide (GC) at least. The grinding wheel is characterized in that the grinding wheel binder is a high-speed binder, and the weight percentages of chemical components of the high-speed binder are: 15 to 23 percent of Al2O3, 58 to 68 percent of SiO2, 3 to 6 percent of K2O, less than 2 percent of Na2O, less than 2 percent of MgO, less than 0.6 percent of CaO, less than 1 percent of Fe2O3 and less than 2 percent of B2O3. The invention changes the type of the binder from a sintered type binder into a semi-fused type binder and particularly introduces low-melting boron glass into the binder, thereby reducing the refractoriness of the binder, improving the strength of the grinding wheel, achieving the aim of raising the linear velocity of the grinding wheel and not causing the silicon carbide grinding wheel to produce black-heart foamed waste in the sintering process.

The invention provides dandelion cookies and a processing method thereof. The dandelion cookies comprise 10 parts of flour, 0.37 part of baking soda, 3 parts of dandelion paste, 0.3 part of ammonium bicarbonate, 3 parts of white granulated sugar, 0.46 part of salt, 1 part of sunflower seed oil, 0.0008 part of citric acid, 1 part of shortening, 0.45 part of phospholipid, trace vanillin and a proper amount of drinking water. The dandelion cookies have clear patterns, complete shape, no crack or deformation, no blister or bottom recess, soft tissue, green color, little surface gloss, no excess white or burn, non-sticky, agreeably sweet and loose. The dandelion cookies have unique flavor of dandelion.

The invention relates to a sugar-free spicy curry bread, characterized by comprising the materials with the weight percent: (1) outer skin: eggs 150-900 parts, sugar-free modifier 10-50 parts, middle wheat gluten 200-800 parts, baking powder 2-10 parts, barm 2-10 parts, mashed potatoes 2-10 parts, bread powder 10-100 parts; (2) filling: chicken 100-300 parts, onion bulb 1-2, garlic meat 2-5 parts, mixed bean 10-200 parts, milk sachet 5-10 parts, preserved chicken sauce 5-10 parts, pepper 0.1-1 parts, millet power 1-10 parts, spicy cooking materials 1-10 parts, liquid edible oil 20-100 parts. The inventive sugar-free spicy curry bread is mellow in taste, delicious in flavor, fragrant and soft in mouth feel, particularly for the breakfast of the diabetics.

The invention provides a hybridization seed production method capable of improving the purity and a germination rate of wax gourd seeds. An insect-proof net covers the periphery of a simple plastic greenhouse; after artificial emasculation is carried out, pollination is carried out by utilizing drones; the growth and development of crops are regulated by spraying different growth hormones at a growth and development period of wax gourds; after the wax gourds become physiologically ripe, vines are broken and the wax gourds are subjected to after-ripening for about 15 days; seed dormancy is rapidly broken and seeds are harvested, so that the purity of the seeds is improved, a seed production growth and development period is shortened and the germination rate and germination potential of the seeds are improved.

The invention discloses a method for marinating sauced pettitoes, comprising the following steps of unfreezing and cutting frozen pettitoes into pieces, adding water, fine salt and Chinese herbal medicines, mixing, soaking under high pressure, taking out, and draining off, thereby obtaining a first soaked material; soaking bean pulp in the water, adding milled wheat and bran, mixing, stewing, cooling, adding Aspergillus oryzae and Aspergillus niger, placing for 1-2 days, adding fine salt, mixing uniformly, then heating up to 42-46 DEG C and preserving the temperature, keeping heating to 50-55 DEG C and preserving the temperature, cooling to 40-45 DEG C and preserving the temperature, adding the first soaked material, mixing, then preserving the temperature, taking it out, and draining off, thereby obtaining a second soaked material; adding fine salt, yellow wine, brown sugar and water in the second soaked material, mixing uniformly, then stewing, taking out, draining off, adding Syzygium aromaticum, ginger, hot pepper, rhizoma kaempferiae, vanilla, citric acid, cinnamon, fine salt, monascorubin, zanthoxylum, fennel, pericarpium citri reticulatae and Amomum tsaoko, stewing, taking out, draining off, adding colza oil, mixing uniformly, putting in a baking oven for baking, bagging, vacuum sealing, and sterilizing, thereby obtaining the sauced pettitoes.

The invention relates to an apparatus for treating cervical vertebra and lumbar vertebra and a preparation method thereof. The apparatus comprises a housing in direct contact with human body and a heating unit arranged inside the housing, and the apparatus is characterized in that the housing is made of Mao bamboo of which the external green peel is removed and which is subject to digestion treatment of a Chinese traditional medicine liquid made from the following raw materials by weight: 1g of negundo chastetree bud, 0.75kg of Indian stringbush root and 50kg of water. The preparation method comprises steps of selecting bamboo blocks, digestion and softening treatment of the bamboo blocks, drying in the shade, digestion treatment by the Chinese traditional medicine liquid, assembling and the like. The apparatus has significant short-term remission effects on pains of cervical vertebra, lumbar vertebra and back, and solidified and durative treatment effect can be obtained by a longer period of treatment, and at the same time the apparatus is characterized by being not easy to cause tolerance. The preparation method is characterized by simpleness, easy materials, low manufacturing cost, and natural environment protection.

The invention discloses a metal pipe fitting polishing machine, and aims to provide a metal pipe fitting polishing machine capable of clamping and polishing pipe fittings with different dimensions. The polishing machine comprises a box body, a rotary table and a machine base are fixed to the bottom face in the box body, a plurality of placing frames are arranged on the edge of the upper end face of the rotary table, fixing plates are fixed to the placing frames, a plurality of mounting assemblies are evenly distributed on the side faces of the fixing plates, a polishing machine box is slidablyconnected to the machine base and is arranged on the side faces of the placing frames, and a feeding opening corresponding to a mounting assembly is formed in the side face of the polishing machine box. The metal pipe fitting polishing machine has the beneficial effects that the purposes of clamping and fixing the metal pipe fittings of different dimensions can be well achieved; and dust and flying chips generated by polishing can be prevented from splashing everywhere.

The invention discloses a making process of sauced trotters with good appearance and flavor and long shelf life. The making process includes the following steps that frozen trotters are unfrozen and then diced, water, refined salt and Chinese herbal medicine are added, the materials are mixed, the mixture is subjected to high-pressure soaking, fished out and dewatered, and a first soaked material is obtained; peanut cakes are fed into water to be soaked, cracked corn and flour are added for mixed decocting, the mixture is cooled, aspergillus oryzae and aspergillus niger are added and placed for 1-3 days, refined salt is added, the materials are mixed to be uniform, the mixture is heated to 40-46 DEG C for heat preservation, the mixture continues to be heated to 50-55 DEG C for heat preservation, and the mixture is cooled to 35-40 DEG C for heat preservation; the first soaked material is added, the materials are mixed, then the mixture is subjected to heat preservation, fished out and dewatered, and a second soaked material is obtained; refined salt, rum, honey and water are added into the second soaked material, the materials are mixed to be uniform, then the mixture is decocted, fished out and dewatered, garlic, ginger, peppers, green Chinese onions, vanilla, lemons, cassia bark, refined salt, monascorubin, Chinese prickly ash, cumin, orange cakes and amomum tsaoko are added, the materials are decocted, fished out and dewatered, colza oil is added, the materials are mixed to be uniform, the mixture is fed into an oven to be baked, the mixture is bagged, subjected to vacuum sealing and sterilized, and the sauced trotters with good appearance and flavor and long shelf life are obtained.

The invention relates to a sugar-free ukleba bread and preparation method, characterized by comprising the materials with the following components: A: high-gluten flour 1000-1500 parts, yeast 10-20 parts, bread modifier 1-20 parts, light milk 50-100 parts, sugar-free modifier 20-100 parts; B: egg 50-200 parts, water 1000-1500 parts; C. butter 50-200 parts; D: salt 5-20 parts; E. walnut kernel 10-50 parts. The inventive sugar-free ukleba bread is soft and crisp, fragrant and sweet, deeply favored by wide consumers.

The invention discloses a health-care product using coix seeds as a substrate and capable of resisting cancer. The health-care product comprises raw materials in parts by weight of 30-40 parts of coixseed bran, 30-40 parts of coix seeds, 17-26 parts of polished round-grained rice and 3-8 parts of ginger. A processing method of the health-care product comprises the following steps of (1) respectively and thoroughly cleaning all raw materials except the coix seed bran, performing drying, and performing crushing for standby application; (2) mixing the crushed raw materials with the coix seed bran to obtain a mixture, putting the mixture in an extruding machine, performing extruding, setting the extrusion time to be 40-80 seconds, and controlling extrusion temperature to be 120-150 DEG C; (3)taking out the extruded mixture, and performing puffing; (4) putting the puffed mixture into an ultrafine crushing machine, and performing crushing; and (5) performing sterilization treatment on themixture powder obtained through ultrafine crushing so as to obtain the health-care product using coix seeds as a substrate and capable of resisting cancer. According to the health-care product disclosed by the invention, the coix seeds and coix seed ferment and coix seed ester in the coix seed bran are sufficiently utilized, so that the absorptive capacity by human bodies can be improved, and favorable health-care effects can be achieved.