455results about How to "Meet consumer demand" patented technology

The invention relates to a zero-trans fatty acid non-dairy creamer and a preparation method thereof, and belongs to the technical field of non-dairy creamers. The zero-trans fatty acid non-dairy creamer consists of the following components in percentage by weight: 22 to 32 percent of vegetable oil and fat, 2.2 to 3.5 percent of sodium caseinate, 0.8 to 1.5 percent of mono-and diglycerides, 0.5 to 1 percent of stearoyl sodium lactate, 1.2 to 1.5 percent of dipotassium phosphate, 0.25 to 0.5 percent of silicon dioxide and the balance of glucose syrup. The preparation method comprises the following steps of: heating, dissolving, mixing, shearing at high temperature, homogenizing, spray-drying and packaging to obtain the zero-trans fatty acid non-dairy creamer. The preparation process is simple and easy to operate; and the obtained non-dairy creamer is high in nutritional performance, good in mouthfeel, fragrant and smooth, does not contain trans fatty acid, meets the consumption demand of health and nutrition at present, and is particularly suitable to be drunk by old people, overweight people, patients who suffer from diabetes and consumers. The zero-trans fatty acid non-dairy creamer can be used as coffee creamers to be mixed with coffee, fruit juice, tea and the like respectively for drinking and also can be used as instant drinks independently for drinking.

The invention discloses a fattening method for the cattle making snowflake beef. The nine month old stock calves of 270 plus or minus 30 kg weight are selected for fattening and breeding according to the following fattening and weighting procedure 1 or the fattening and weighting procedure 2, and the fattening degree value is calculated according to the following formula: the fattening degree value is equal to the (weight / stature) multiply 100. When the fattening degree value is more than or equal to the fattening degree critical value of the cattle variety in a fattening degree critical value table, then the cattle can be put into market, and then the cattle which can make snowflake beef is obtained. By giving the nutrition requirement value and the forage feeding value in each fattening stage, the invention integrates the deeper and difficult growth physiological rule of the bones, the muscles, and the adipose of the cattle, and the technologies of nutrition metabolizing and controlling organically, and simplifies into a forage prescription and the control of the forage taking value. The invention can naturally conduct regulating, and can ensure bones, muscles, and adipose to get maximum development and aggradation during the peak period of the growth. The forage prescription can be changed freely by the executor of the invention according to the classification of the forage material and the price change, and the cost of the forage is controllable.

The invention discloses an automatic data matching method based on mobile terminal location information. In the method, the consumer can automatically find target businesses in specific areas. The system for realization of the method comprises a central server, a POS terminal and a mobile phone. The central server, the POS terminal and the mobile phone are connected through a mobile communication network. When the consumer enters the area with a registered mobile phone, the central server continuously track position changes of the consumer, automatically search information on POS machines of businesses in the area, and transmitting the information to the mobile phone of the customer, and the mobile phone serves as a shopping guide for the customer to automatically find nearby target businesses. An intelligent consumption guide system between the customer and the service provider can be constructed only with the existing equipment, thereby greatly reducing the system construction cost, and helping the customer to quickly find the ideal service provider. Due to the human design such as location positioning, automatic matching and the like, the invention is very suitable for rapid processing of large amounts of data.

The invention relates to a food processor with a rotary type defoaming device. A main body of the food processor comprises a pulverization cutter, a motor, a pulverization knife shaft and a barrel body; a rotary type defoaming device is arranged on the food processor; the rotary type defoaming device comprises a defoamer main body, wherein the rotation center position of the defoamer main body is provided with a shaft center installation hole, or the defoamer main body is provided with a rotating shaft; and the defoamer main body is connected with a power shaft, and the power shaft is the self pulverization knife shaft or other power shafts of the food processor. The invention can actively eliminate foam generated when foods are pulverized, heated and cooked in time, enables the pulverization operation or the heating and cooking operation to be continuously and quickly carried out without intermittent stop, shortens the pulverization or cooking time greatly, enhances the working efficiency, can meet the rhythm of the modern family life and the requirement of quick rhythm of the modern commercial management, enhances the quality of the modern family life and the efficiency of the commercial management obviously and has great economic benefit and social benefit.

The invention discloses an integrated multi-rice vending machine. The machine comprises a shell, a storage box, a grain grinding device, a weighing device, an electric control device, a grain and rice separator, a bran sucking device, a voice shopping guide device, a digital display device and the like, wherein the storage box is used for storing rice and grains; the electric control device is used for realizing integral automatic running and sale of the grain grinding device and the weighing device; the output control port of the electric control device is connected with the input control ports of the grain grinding device and the weighing device; the storage box is divided into three parts by clapboards for storing polished rice, unpolished rice and unhulled rice respectively; the compartments for storing the polished rice and the unpolished rice are directly communicated with the weighing device in the shell through pipelines; the compartment for storing the unhulled rice is directly communicated with the grain grinding device and the weighing device in the shell through pipelines sequentially; and a rice inlet, an unhulled rice inlet and a rice outlet are formed on the shell. The electric control device is used for automatic integral self-service sale.

The invention discloses a frequency-division multiplexing (FDM)-based three-dimensional (3D) printer, comprising a frame, a base, an X-axis mobile system, a Z-axis mobile system and a printing device, wherein the printing device is connected with the X-axis mobile system; the X-axis mobile system is connected with the Z-axis mobile system; the Z-axis mobile system is connected with a guide rail of an upright post; a power supply and a controller are arranged on the base; the controller is connected with the Z-axis mobile system; the Z-axis mobile system comprises a third numerical control motor, a left screw and a right screw, a Z-axis fixed base and a limit switch; the left screw and the right screw are respectively arranged at the outer sides of a left upright post and a right upright post; the third numerical control motor is connected with the lower ends of the screws; the screws are connected with screw nuts; the screw nuts are connected with the Z-axis fixed base; the Z-axis fixed base is connected with the X-axis mobile system; a fixed base through hole is formed in the Z-axis fixed base; the left upright post and the right upright post pass through the fixed base through hole; the bearing is matched with the guide rail of the upright post. Thus, the FDM-based 3D printer is simple and compact in structure, small in volume and low in manufacturing cost.

The invention relates to a pig fattening feed and belongs to the technical field of animal feeds. The pig fattening feed mainly solves the technical problems of overmuch fatty pork, high cost and low income which are caused by adopting concentrated feed to fast fatten pigs when the pigs are fattened before being taken to markets in the conventional feedlots. The pig fattening feed is prepared by mixing the following raw materials in a certain proportion: corn flour, soybean meal, bran, rock flour, calcium hydroxide, salt and premix, wherein the premix consists of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin D3, vitamin E, vitamin K3, biotin, niacin, calcium pantothenate, folic acid, choline chloride, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, potassium iodide and sodium selenite. The pig fattening feed has the advantages of high feed utilization efficiency, low cost and high income.

The invention discloses a semi-worsted ultra-thin double-faced overcoating wool fabric. The fabric is formed by blending high-quality wool with tencel fibers, warp yarns and weft yarns of the fabric are semi-worsted yarns, the fabric keeps a double-faced wool style and each square meter of fabric is 530 to 550g. In a processing method, a coarse spinning and fine weaving mode is adopted, the warp yarns and the weft yarns of the fabric are the semi-worsted yarns, positive and negative fluffing double-evaporation multi-cutting process technology is adopted in the after finishing process, and ironing and preshrinking technology and a low-temperature multi-ironing process are adopted, so that the true color of the high-quality wool is displayed, and the positive and negative surfaces of the fabric have the same shrinkage due to the preshrinking process; and teasel inverse combined overcoating technology is adopted, and two teasels jointly work to finish a positive and negative overcoating process at one time inversely. The invention has the advantages that: the fabric can keep the double-faced wool style and meets the consumption requirement that people pursue health and fashion currently.

The invention relates to a hulless oat enriched bread and a preparation method thereof, belonging to the field of food. The bread of the invention comprises the following raw materials in parts by weight: 100-120 parts of bread flour, 45-55 parts of hulless oat flour, 5-15 parts of buckwheat, 5-15 parts of corn starch, 15-25 parts of black soybean powder, 35-45 parts of vegetable oil, 5-7 parts of whole milk powder, 50-60 parts of fresh eggs, 7-9 parts of yeast, 45-55 parts of sugar, 1-1.5 parts of salt and 50-60 parts of water. In the invention, the hulless oat is rich in dietary fiber (DF), vitamin and mineral composition, has high-content protein, and has low-content carbohydrate, so that the hulless oat is added to the bread to be capable of improving the nutritional value and taste of the bread, playing roles in reducing blood fat and blood pressure, controlling and reducing blood sugar, promoting growth and development of children and delaying senility for the aged at the same time, and having effective preventive effects for carcinoma of the rectum, biliary calculus and phlebeurysma.

The invention discloses an FDM (frequency-division multiplexing) 3D (three dimensional) printer. The 3D printer comprises a rack and an X-axis moving system, wherein a controller is connected with the X-axis moving system and a printing device; the X-axis moving system comprises a first numerical control motor and a horizontal X-axis moving guide rail, the horizontal X-axis moving guide rail is connected with a left-side support arm and a right-side support arm, the first numerical control motor is connected with a first synchronous toothed belt, the first synchronous toothed belt is a long-strip belt, one end of the long-strip belt is connected with the left-side support arm, the other end of the long-strip belt is connected with the right-side support arm, a first groove is formed in the left-side support arm, a second groove is formed in the right-side support arm, the left end of the first synchronous toothed belt is meshed and locked with the first groove, the right end of the first synchronous toothed belt is bent inwards, tooth grooves on two sides of a bent part of the first synchronous toothed belt are correspondingly matched with a tooth top to form a gear belt overlap region, and the gear belt overlap region is matched and locked with the second groove. The FDM 3D printer is simple in structure and small in volume and low in cost.

Disclosed is an edible blend oil with proportion concordant fatty acid, which comprises vegetable oil containing rich N6 multiple unsaturated fatty acid, and vegetable oil containing rich N3 poly-unsaturated fatty acid, wherein the fatty acid comprises (by weight percent) saturated fatty acid 11-14 wt%, mono-unsaturated fatty acids 20-25 wt%, and poly-unsaturated fatty acids 62-68 wt%.

The invention discloses termitomyces albuminosus compost and a cultivation method thereof. The termitomyces albuminosus compost comprises the following raw materials by weight percent: 25-30% of cottonseed hull, 20-25% of sawdust, 23-28% of corncob, 1-2% of calcium carbonate, 15-18% of bran, 4-6% of soybean meal, 2-5% of corn powder and 0.5-2% of composite fertilizer, wherein the mixed material has water content within 60-65% and pH value within 6.5-8. As the temperature and humidity in a cultivation room are suitable for growth of the termitomyces albuminosus, the termitomyces albuminosus can be harvested after the termitomyces albuminosus is covered with soil for 20 days. Compared with the traditional greenhouse planting, the fruiting time of the termitomyces albuminosus compost is shortened for 10 days. As the nutrients in the compost are abundant, compared with the traditional plants, the termitomyces albuminosus compost is uniform in shape and much tender in taste, and the output of the termitomyces albuminosus compost is increased by more than 10%.

The invention relates to a ginseng and quinoa biscuit. The ginseng and quinoa biscuit comprises the following raw materials in parts by weight: 100 to 250 parts of weak strength flour, 250 to 400 parts of quinoa flour, 20-50 parts of ginseng powder, 50 to 100 parts of whole milk powder, 2 to 4 eggs or 400 parts of eggs, 30 to 45 parts of butter, 50 to 80 parts of vegetable oil, 140 to 175 parts of white granulated sugar, 1.0 to 2.5 parts of edible salt, 2 to 4 parts of baking powder, and 1 to 3 parts of baking soda. The ginseng and quinoa biscuit has the advantages that the defect of incomplete variety and quantity of amino acids of common flour is overcome by the quinoa flour; in the age of pursuing nutrition and health, the quinoa flour can thoroughly cure the urban diet syndrome, and is suitable for all populations to eat, especially for chronic disease patients with hypertension, hyperlipidemia, hyperglycemia, heart diseases and the like, and the populations with special bodies and irregular living habits, such as infants, pregnant, children, students and old people; the ginseng and quinoa biscuit is an ideal food for the pregnant and infants, and a good food for weight losing and body shaping, and the prospect is broad.

The invention relates to the technical field of construction ceramics, and in particular discloses a ceramic tile with embossed textures, which is formed by processing a blank and glaze. The ceramic tile is characterized in that: the glaze is prepared from the following basic components in percentage by weight: 5 to 20 percent of frit, 5 to 15 percent of magnesium oxide, 5 to 15 percent of alumina, 10 to 30 percent of camwood segments, and 20 to 50 percent of bentonite. The invention also discloses a method for manufacturing the ceramic tile with embossed texture, which comprises the following steps of: preparing the blank and glaze; forming a tile blank; applying the glaze; firing; and cooling to a normal temperature. According to the ceramic tile with embossed textures disclosed by the invention, the formation of embossed textures does not require an embossed die, and a natural smooth, continuously changing and non-repeated embossed texture surface decorating effect is represented on the manufactured ceramic tile without artificial trace by virtue of the glaze prescription and process parameter design.

The present invention relates to an edible mixed oil containing highland barley bran oil. The mixed oil contains 30-60 weight parts of edible base oil, 35-65 weight parts of highland barley bran refined oil, and 1-5 weight parts of seasoning oil, wherein, the edible base oil is one of the coconut oil, palm oil, rapeseed oil, tea seed oil, olive oil, linseed oil or perilla seed oil: the seasoning oil is one ore more of the ginger oil, garlic oil, scallion oil, onion oil, red onion oil, sesame oil, pepper oil, bathypelagic fish oil, vitamin E, sunflower oil, walnut oil, almond oil, coriander oil, star aniseed oil, anise oil, chili oil, black pepper oil, cinnamon oil, mushroom oil, litsea cubeba oil, celery oil or leek oil. The mixed oil is rich in linolic acid, and has equalizing content of saturated fatty acids, mono-unsaturated fatty acids, polyunsaturated fatty acids, and a significant reduction in product prices, to satisfy the consumer demand.

A technology for producing toy includes degumming hemp fibres by enzyme, modifying to obtain tops, dyeing, blending with wool tops, spinning, beaming, weaving, and finishing.

The invention belongs to the technical field of electronic cooking and particularly relates to an intelligent cooking system. According to the system, reference cooking parameters and a reference cooking curve are calculated after information on food materials or foods is acquired, stored and analyzed, information on the food materials to be cooked and cooking requirements are uploaded to a cloudside for storage after the information on the food materials to be cooked and the cooking requirements are acquired, and the reference cooking parameters and the reference cooking curve are revised again in combination with characteristic difference between the food materials or foods to be cooked and stored food materials or foods so as to obtain current cooking parameters and a current cooking curve of this cooking; a cooking tool downloads the current cooking parameters and the current cooking curve to a cooking device, a cooking process is turned on, a feedback provider feeds back information after cooking is completed, then, an analysis module is used for comparing feedback information with the current cooking parameters and the current cooking curve, then, the cooking parameters andthe cooking curve are optimized, and optimized cooking parameters and cooking curve serve as reference data of next cooking. The system can be extensively applied to working processes of intelligent small household electrical appliances, and the diversification and personal customization of functions of the intelligent small household electrical appliances are achieved.

The present invention discloses a high dietary fiber cereal food and a preparation method thereof, and belongs to the technical field of deep processing of agricultural products. The high dietary fiber cereal food comprises, by weight, 30-50% of wheat, 10-30% of oats, 3.5-10% of rice, 0-15% of corn, 0-10% of buckwheat, 0-10% of soybean, 3.5-10% of fruit and vegetable powder, 3-8% of a binder, 2-5% of a barley malt extract, and 2-5% of a water-soluble dietary fiber supplement. The preparation method comprises: (1) preparing powder; (2) blending a slurry; (3) drying; (4) grading; and (5) packaging. According to the present invention, the diverse requirements of people on the cereal food can be met, the high dietary fiber cereal food has characteristics of reasonable cereal matching, high fiber content, unique flavor and crisp taste, is further added with the water-soluble dietary fiber supplement with the prebiotic effect, and can be adopted as the food ingredient and the substitute cereal food; and the preparation method is simple, the cost is low, and the industrial production requirements can be met.

Making process of oolong black tea includes the steps of harvesting tea, sunning, cooling green leaves, rocking the green leaves, allowing the green leaves to stand, baking, rolling, fermenting, and drying to obtain a fished product. The oolong black tea is made out of fresh leaves of oolong tea, green leaf making process of oolong tea and fermenting process of black tea are combined to make the novel tea with unique flavor, the novel tea integrates sweetness of the black tea and flower and fruit aroma of the oolong tea and is blackish green, soup of the novel tea is red and clear, flower aroma is apparent, and the novel tea is sweet and smooth, has long aftertaste and is durable in brewing. The problems of waste of summer tea resources, low profit in summer tea processing and the like are solved directly. The biochemical characters of the raw green tea leaves is taken to full consideration, baking is performed first so that flower-type aromatic matters can be converted richly and sufficiently, completeness of tea strips is also maintained, and the tea leaves are more attractive. Fermenting later promotes conversion of contents of the green leaves into thearubigins and theaflavinsand the like better, the ratio of polyphenols to amino acids is proper, and the quality characteristics of sweetness and mellowness of the black tea are fully expressed.

A mushroom sausage comprises the following components in part by weight: lean meats, fatty meats, mushrooms, salts, hot peppers, peppers, gingers, monosodium glutamates, ethanols and glucoses. A preparation method of the mushroom sausage comprises the following steps: (1) preparing the mushrooms into particles for later use; (2) cutting the lean meats and the fatty meats for later use; (3) uniformly stirring, the cut lean meats, the cut fatty meats, the prepared mushroom particles and other ingredients so as to obtain a filling raw material; (4) preparing the filling raw material into a semi-finished mushroom sausage; and (5) drying the semi-finished mushroom sausage by air and smoking and cooling the semi-finished mushroom sausage so as to obtain the mushroom sausage. The mushroom sausage and the preparation method thereof, provided by the invention, have the advantages as follows: the market vacancy is filled; consumption needs of people are satisfied; healthy and nutritional modern life demands are satisfied; through combining healthcare characteristics of the traditional meat sausage and the mushroom, the effect of the mushroom is highlighted, the mouth feel is improved and the problem of greasy sense of the traditional meat sausage during eating is effectively solved.

The invention discloses a preparation method of a cordyceps sobolifera and burdock oral liquid, and belongs to the technical field of extraction of nutritional components of plants. The preparation method of the cordyceps sobolifera and burdock oral liquid comprises the following steps: (1) preparing cordyceps sobolifera cordyceps liquid seeds; (2) cultivatiing cordyceps sobolifera cordyceps; (3) extracting after the materials are smashed with hot water and carrying out homogenate; (4) carrying out high shear and superfine grinding with wet method; (5) hydrolyzing cellulose, amylase, and pectinase; (6) filtering, concentrating and filling to obtain the cordyceps sobolifera and burdock oral liquid. The preparation method is short in product production cycle, avoids raw material loss in product production process and waste discharge in production process, and is an environment-friendly production method with a high product output rate and simple production technology; besides, as health care type functional food, the cordyceps sobolifera and burdock oral liquid can be drunk for a long time as daily health care, can be used as a product for the adjuvant therapies of related diseases, and broadens the application fields of cordyceps sobolifera cordyceps and burdock root.

An artificial stone comprises the following raw materials: 35%-43% of cementing material, 54%-63% of packing material, 1%-3% of additive and an appropriate amount of colourment. By a method, the artificial stone which has the same texture and appearance as the natural stone can be produced, mass production can be realized, the colors of the stones can be regulated during an artificial stone production process according to different requirements, and the artificial stones with different colors and different textures can be produced; and moreover, the adopted raw materials are low in cost and are convenient to obtain, the production cost can be effectively lowered, so that economic practicability and decoration artistry can be organically combined together, and the consumption demands of people on the artificial stones can be satisfied.

The invention relates to a granular whole grain flour. A production process is as below: screening the whole grains and accessories, removing impurities, cleaning, baking at low temperature, sterilizing, blending according to a formula and grinding; and granulating the ground and cooked whole grain flour according to a conventional food and condiment granulation process through a food granulator, and packing the granular whole grain flour respectively. The granular whole grain flour comprises the following components by weight percentage: 50-100% of cereals and 0-50% of an auxiliary material. The auxiliary material is a food material or a mixture of many kinds of raw materials, and the auxiliary material is added to regulate the taste and nutrition of the whole grain flour; the whole grain flour has the nutritional characteristics of whole grains, and is supplemented with the nutrition of fruits, vegetables, meat, eggs, seafood, edible mushroom and Chinese herbal medicines; therefore, the granular whole grain flour can reach dietetic invigoration effect, is easy to drink and nonstick, and simplifies the production process.

The invention discloses a method for preparing a walnut protein beverage. The method comprises the following steps: 1, peeling walnut kernels, removing impurities, and washing to obtain walnut meat; 2, adding water having a mass 5-10 times the walnut meat, pulping, sieving by a 40-160 mesh sieve to obtain a pulp and sediments; and 3, adding white granulated sugar or xylitol having a mass being 4% of the pulp, a xanthan gum having a mass being 0.05-0.1% of the pulp and carboxymethylcellulose sodium having a mass being 0.05-0.1% of the pulp, carrying out complex formulation, adjusting the pH value to 7.0-7.5, and disinfecting at 105-121DEG C for 12-40min to obtain the walnut protein beverage. The method for preparing the beverage by mainly treating walnuts as a main raw materials aims at improving the added values and the market competitiveness of walnut products and saving the production cost. The method is especially suitable for walnut residues obtained after oil pressing, and can reduce the destroys of the discarding of wastes in the processing processes of the walnut products to the environment.

The invention provides a skin moisturizer containing ginkgo enzyme, as well as a preparation method and application of the skin moisturizer. The skin moisturizer comprises the ginkgo enzyme and skin matrix. The preparation method comprises the following steps: inoculating raw materials of ginkgo kernels, fruits and vegetables, Chinese herbal medicine accessories and the like with compound strains, stirring the mixture evenly, sealing the mixture, fermenting the mixture away from light, stewing, filtering and removing fermentation residue to obtain the ginkgo enzyme, and adding the skin matrix to the ginkgo enzyme so as to obtain the skin moisturizer containing the ginkgo enzyme. The skin moisturizer containing the ginkgo enzyme does not contain any preservative component; therefore, the skin moisturizer which does not irritate skin can protect dermis cells, improve blood circulation, and prevent the cells from oxidation to wrinkle; at the same time, the skin moisturizer can hinder pigments from formation and pigmentation in dermis, and play the role of whitening the skin and preventing and treating hyperpigmented macule. The invention further discloses the application of the skin moisturizer to beauty masks.

The invention discloses an abalone and dried scallop sauce. The sauce mainly comprises abalones, dried scallops, ham, and peeled shrimps. According to the invention, pharmacological effects of abalones, dried scallops and peeled shrimps are fully developed, health-care efficacies are emphasized, and local flavors of the aquatic products are improved. With the sauce, user appetite can be promoted.The invention also discloses a preparation method of the abalone and dried scallop sauce. The method is simple and convenient. According to the method, existing can processing equipments such as mixers, boiling furnaces and choppers can be used in productions.

The invention relates to an optical imaging camera lens and an electronic apparatus utilizing the camera lens. The six-piece-type optical imaging camera lens of the present invention comprises six lenses from an object side to an image side. The first lens is a lens with a positive refraction rate. An image side surface of the second lens has a convex surface portion in an area nearby an optical axis. An image side surface of the fourth lens has a convex surface portion in an area nearby the optical axis. An image side surface of the fifth lens has a concave surface portion in an area nearby the optical axis. The materials of the sixth lens are plastics, and an image side surface of the sixth lens has a concave surface portion in an area nearby the optical axis. The electronic apparatus of the invention comprises a casing and an image module installed inside the casing. The image module comprises the above six-piece-type optical imaging camera lens, a lens barrel, a module backseat unit and an image sensor. According to the invention, through the control of characteristics such concave and convex curved surface arrangement, the refraction rate and / or the relevance of the ratio of parameters , the overall length of the system can be shortened under a condition that the good optical performance and the performance of system are maintained.

The invention relates to an optical imaging lens and an electronic device applying the optical imaging lens. The optical imaging lens sequentially comprises a first lens, a second lens, a third lens, a fourth lens and a fifth lens from an objective side to an image side, wherein the lenses are all provided with an objective side face facing to the objective side and an image side face facing to the image side, the first lens has a negative refractive index, and the second lens has a positive refractive index and is provided with a convex face portion located in an area nearby a circumference; the objective side face of the third lens is provided with a concave face portion located in an area nearby the circumference, and the image side face is provided with a convex face portion located in an area nearby the circumference; and the image side face of the fourth lens is provided with a convex face portion located in an area nearby an optical axis, and the objective side face of the fifth lens is provided with a concave face portion located in an area nearby the optical axis. The electronic device comprises a casing and an image module, wherein the image module comprises the optical imaging lens, a lens cone, a module rear base unit and an image sensor. The lens provided by the invention has good optical performance under the condition of length contraction.

The invention discloses a beef stick and a preparation method thereof. The beef stick is prepared from the components of: beef, spice, ice water, refined salt, a chromogenic reagent, an antioxidant, a water-retaining agent, a freshening agent, white sugar, a rose flavoring agent, a meat-flavor flavoring agent, a coloring agent, and an antiseptic. The preparation method of the beef stick comprises the technical steps of: (1) raw material beef acceptance; (2) moderating; (3) trimming; (4) beef mincing; (5) stirring and salting; (6) filling; (7) drying before steaming; (8) steaming; (9) drying after steaming; (10) separating; (11) blending; and (12) packaging, such that finished products are obtained. The beef stick and the preparation method provided by the invention are advantaged in that: no starch or fat lining is added into the beef stick, such that a fat content is greatly reduced; the beef stick provided by the invention has a unique rose flavor; the beef stick is easy to chew and easy to digest and absorb; and the beef stick is suitable for all populations, and has a wide consumption region range.