52results about How to "Meet the needs of market development" patented technology

The invention relates to compound probiotic fermented fruit juice and a preparation method thereof, belonging to the technical field of food and beverage processing. The preparation method comprises the following steps of uniformly mixing 20-30 parts of apple juice, 15-30 parts of pitaya juice, 8-12 parts of pear juice, 3-8 parts of papaya juice and 10-20 parts of orange juice, heating for 10-15 minutes at the temperature of 80-90 DEG C, naturally cooling to 40-50 DEG C, adding yeast and lactic acid bacteria accounting for 0.05-0.1% by mass of the mixture and fermenting for 60-72 hours at the constant temperature of 37 DEG C to obtain the fermented fruit juice. The fermented fruit juice prepared by adopting the method is good in color and flavor and unique in taste; according to the compound probiotic fermented fruit juice and the preparation method thereof, the processing of fruits and vegetables and the fermentation of lactic acid bacteria are combined to create the novel fermented beverage which has the advantages of integrating the nutritive value of fruit and vegetable with the health care function of probiotics to meet the market development needs.

The invention discloses a novel organosilicone pouring sealant which is preparing by mixing basic sizing materials, a thermal conducting filler, a fire retardant and additives. The novel organosilicone pouring sealant provided by the invention utilizes vinyl silicone oil and silicone oil containing hydrogen as the basic sizing materials, and hexadecyltrimethoxysilane modified aluminium oxide as the thermal conducting filler; proper amounts of the fire retardants are added, and the fire-retardant and insulated organosilicone pouring sealant with high thermal conductivity is prepared. Therefore, not only can high modified aluminium oxide filling be realized, but also the thermal conductivity of 2.12 W / m*K is provided; moreover, the fire retardant can play roles of fire retardant synergistic effect and smoke inhibition along with modified aluminium oxide, so as to provide good fire retardancy. The product has good comprehensive performance, so as to meet requirements of market development.

The invention discloses a soil fertilization method for an ecological tea garden, which comprises the following steps of: A, selecting organic materials; B, managing the tea garden in autumn and winter; and C, cultivating and breeding soil organisms. In the method, soil is managed by a natural fertilization mechanism to save natural resources, and nutrient elements required by tea trees are supplied directly to enhance the quality of the tea trees and improve the yield; the using amount of chemical fertilizers and pesticides is reduced to relieve damage to agricultural ecological environment and the water quality of underground water and promote soil nutrient substances to be effective, and nutrition required by crops is supplied to improve the soil. By the method, the tea production in southern part of China reaches a new step, so the method meets the requirement of market development, and has great significance for the virtuous circle of low consumption, high efficiency and pollution free and a continuable eco-economic system of the tea garden.

The invention discloses a novel Mg-doped NBT (Na0.5Bi0.5TiO3)-based lead-free dielectric material and a preparation method. The material has the general chemical formula of NaBi(Ti0.98Mg0.02)6O14, five temperature points are divided with a conventional solid-state method, and the material is formed by two times of pre-sintering and one time of sintering. A prepared ceramic wafer is detected to have the very strong stable dielectric constant, when the sintering temperature is 1060 DEG C, the dielectric constant is as low as 25.804-26.9894 in the ambient temperature range of 43.7 DEG C-414.1 DEG C, the corresponding loss value is also several magnitude orders lower than that of ordinary NBT (approximately 0.01) and can be as low as 2.6*10<-5>, the wafer has the lower dielectric loss when compared with microwave ceramic with middle dielectric constants, and the wafer has the lower dielectric constant and the lower dielectric loss when compared with ferroelectric materials. The material can be widely applied to ferroelectric and dielectric materials, PCB substrate materials and microwave ceramic materials with the middle dielectric constants due to the advantages of highly stable dielectric constant and extremely low dielectric loss in the wide temperature range of the material.

The invention discloses a brewing method for radix clematidis flavour water chestnut fruit wine. The radix clematidis flavour water chestnut fruit wine is prepared by taking radix clematidis and water chestnut as raw materials, and simultaneously, adding the root of bidentate achyranthes and phacellanthus tubiflorus. According to the brewing method for the radix clematidis flavour water chestnut fruit wine, the nutritional values of the radix clematidis and the water chestnut are fully utilized, the radix clematidis and the water chestnut are matched with traditional Chinese medicine to achieve a synergistic effect, and the radix clematidis flavour water chestnut fruit wine has the effects of tonifying the liver, benefiting the kidney, and removing heat to promote salivation. The finished product is sweet, sour and palatable, mellow and pure and is furnish with fine aromatic surroundings, has outstanding healthcare functions, and can improve the discomfort of the crowd with waist-leg weakness, kidney vacuity and general weakness after being taken for a long time. The preparation process is simple and easy to realize; the requirements of market development are met; large scale production can be performed.

The invention belongs to the technical field of impregnated carbon, and particularly relates to efficient impregnated carbon capable of effectively purifying multiple industrial toxic and harmful gases in a complex environment. The efficient impregnated carbon adopts broken coconut shell activated carbon as carrier framework material, and the carrier framework material is loaded with 13wt%-20wt% of Cu, 2wt%-6wt% of Mo, 0.1wt%-3wt% of Zn, 0-7wt% of CO3<2-> and 5wt%-10wt% of SO4<2->. The impregnated carbon provided by the invention is high in generality, good in universality and wide in protection spectrum, can meet the purification demand and the protection demand of the complex environment, is capable of effectively purifying gases in time especially under the condition that the types of the toxic and harmful gases can not be figured out in time and the varieties of the toxic and harmful gases are complicated, and is in accordance with the demand of market development.

The invention relates to a preparation method of pumpkin juice, belonging to the technical field of food and beverage processing. The preparation method specifically comprises the following steps: cutting selected fresh pumpkins without pest corrosion into pieces, placing the pieces into a colloid mill, adding water with the same amount as the pumpkin for grinding, heating the grinded pumpkin juice at 80-90 DEG C for 10-15min, naturally cooling to 40-50 DEG C, adding saccharomycetes and lactic acid bacteria with the mass fraction of 0.05-0.1%, and fermenting at the constant temperature of 37 DEG C for 60-72h. The pumpkin juice prepared by the method is good in color and flavor and unique in mouthfeel; the pumpkin processing and lactic acid bacteria fermenting are combined to prepare the novel fermented beverage with the nutritive value of fruits and vegetables and the healthcare function of probiotics, so that the requirement on market development can be met.

The present invention discloses a manufacturing method of elaeagnus angustifolia fruit flavored manilkara zapota fruit jelly. The elaeagnus angustifolia fruit flavored manilkara zapota fruit jelly is prepared by using the elaeagnus angustifolia fruits and manilkara zapota fruits as raw materials and at the same time adding fructus aurantii immaturus and rhizoma cibotii. The nutritional values of the elaeagnus angustifolia fruits and the manilkara zapota fruits are fully used, the two raw materials are in compatibility with traditional Chinese medicines to have synergistic interactions, so that the fruit jelly has efficacies of strengthening stomach and benefiting spleen, and removing and guiding stagnation. In the manufacturing method, the elaeagnus angustifolia fruits are subjected to a sweet wine koji initial fermentation, which enables the finished products to have a mellow fragrance. Cellulase, hemicellulase and pectinase are used to carry out a combined enzymolysis on the raw material of the manilkara zapota fruits, which enables the manilkara zapota fruits to be more delicate in tastes. The prepared finished products are sweet, delicious, and tasty, crystal clear, and full of flexibility, have certain health-care functions, are convenient in storage, and can significantly improve spleen and stomach weakness, and discomforts of populations with diet stagnation in a long-term consumption. The manufacturing technology is simple, easy to implement, and in line with the current market development needs, and can be subjected to large-scale productions.

The invention discloses a manual bobbin tape splicing machine which comprises a base plate, a moveable guide rail, a left sliding block, a right sliding block, a clamping fixing block, clamping positioning blocks, a first manual chuck, a compressing mechanism and a driving mechanism, wherein the moveable guide rail is arranged on the base plate; the left sliding block and the right sliding block which can oppositely slide are arranged on the moveable guide rail; the clamping fixing blocks are respectively arranged on the left sliding block and the right sliding block; the first manual chuck is arranged on one side of the clamping fixing block along the longitudinal direction; the clamping positioning block is arranged on a pressing rod of the first manual chuck; arc-shaped slots are arranged on the clamping fixing block and the clamping positioning block; the arc-shaped slots on the clamping fixing block and the clamping positioning block are matched with each other and are used for clamping a to-be-processed workpiece; the compressing mechanism is arranged on one side of the right sliding block; the driving mechanism is arranged under the left sliding block and the right sliding block; the left sliding block and the right sliding block are simultaneously moved along same or reverse directions through the compressing mechanism and the driving mechanism. The manual bobbin tape splicing machine provided by the invention has convenience in operation, is high in production efficiency and can meet the market requirement.

The invention discloses a dried egg with rhodeinae flavor and a preparation method thereof. The dried egg with the rhodeinae flavor is prepared by taking rhodeinae and sugar palm as raw materials, and meanwhile adding sugar palm and willowleaf swallowwort rhizome. The dried egg sufficiently utilizes the nutritive value of the rhodeinae and eggs which are compatible with traditional Chinese medicines to achieve cooperative synergism, so that the dried egg has the efficacies of regulating qi to alleviate pain and invigorating the stomach to help digestion. For the dried egg, the raw material, namely sugar palm, is subjected to enzymolysis by adopting cellulose, hemicellulase and pectinase, willowleaf swallowwort rhizome is subjected to primary fermentation through fruit wine yeast to effectively remove the bitterness of willowleaf swallowwort rhizome, and meanwhile improve the mellow taste; the prepared finished product is elastic, delicious, and convenient to carry, has special flavor and a certain health care function, and can be used for obviously improving diet indigestion and discomfort of inappetence crowds. The dried egg is simple in preparation process, is easy to realize, conforms to the current market development demands, and can achieve large-scale production.

The present invention discloses aglaia odorata flower flavored lucuma nervosa fruit yogurt. Aglaia odorata flowers and lucuma nervosa fruits are used as raw materials, and at the same time, tamarindus indica fruits and radix puerariae are added to manufacture the aglaia odorata flower flavored lucuma nervosa fruit yogurt. The nutritional values of the aglaia odorata flowers and lucuma nervosa fruits are fully used, and the aglaia odorata flowers and lucuma nervosa fruits are combined with the traditional Chinese medicines to have synergies, so that the aglaia odorata flower flavored lucuma nervosa fruit yogurt has effects of dispelling alcoholism and stopping thirst, and supplementing liver and benefiting kidneys. The raw materials of the lucuma nervosa fruits and tamarindus indica fruits are respectively subjected to a fruit wine distiller's yeast fermentation and a sweet wine koji primary fermentation, which brings mellow taste for the finished products. Cellulase, hemicellulase and protease are used to conduct a combined enzyme digestion for the radix puerariae, which effectively removes the bitter taste of the radix puerariae. The prepared finished products are sweet and delicious, delicate in taste, rich in nutrition, unique in flavor, and prominent in health-care functions, and can significantly alleviate discomforts of populations with dizziness and headache caused by long-term drinking in a long-term consumption. The aglaia odorata flower flavored lucuma nervosa fruit yogurt is simple in manufacture technology, easy to achieve, and in line with the current market development needs, and can be subjected to a large-scale production.

The invention discloses trichosanthes kirilowii and sweetsop jam which is prepared by adding sterculia lanceolata and alpinia katsumadai into trichosanthes kirilowii and sweetsop which serve as raw materials. The nutritional values of the trichosanthes kirilowii and the sweetsop are fully used, and the trichosanthes kirilowii and the sweetsop are matched with traditional Chinese medicines to realize synergistic interaction, so that the trichosanthes kirilowii and sweetsop jam has the effects of regulating qi, relieving pain, tonifying spleen and benefiting stomach; a finished product is rich in nutrition, tastes fine, mellow, sour and sweet, and has an outstanding health care function; if people eat the jam for a long time, discomforts of people suffering from dyspepsia and stomach duct and abdomen discomfort can be obviously improved. The preparation process is simple and easy to implement, can meet the market development requirement and is suitable for realizing large-scale production.

The invention discloses a shock-proof vacuum cleaner. The shock-proof vacuum cleaner comprises a vacuum cleaner body, a first shock-absorbing part, a second shock-absorbing part, a fixed cover and a vacuum cleaner shell, wherein the first shock-absorbing part sleeves the upper end of the vacuum cleaner body; the second shock-absorbing part sleeves the bottom of the vacuum cleaner body; and the first shock-absorbing part and the second shock-absorbing part wrap the lower end of the vacuum cleaner body in a connecting manner. Compared with a traditional vacuum cleaner, the shock-proof vacuum cleaner has the advantages that the two shock-absorbing parts are added to play a damping effect so as to achieve silence; when the shock-proof vacuum cleaner is in use, the health of a user is not endangered, and a nice and comfortable environment is created; and the market development requirements can be satisfied.

The invention discloses a printing environment-friendly water-based buffing oil scratch-resistant abrasion-resistant coating and a preparation method thereof. The printing environment-friendly water-based buffing oil scratch-resistant abrasion-resistant coating is prepared from 40% of water-based acrylic emulsion, 30% of acrylic resin solution, 7% of wax emulsion, 4% of lubricant, 0.5% of defoaming agent, 5% of releasing agent, 5% of ethyl alcohol, 2% of ammonia water and 6.5% of water. The preparation method comprises the steps of raw material preparation, raw material weighing and proportioning, device arrangement, heating, dropwise adding, cooling and filtration. By adopting the printing environment-friendly water-based buffing oil scratch-resistant abrasion-resistant coating and the preparation method thereof, the situation that coatings different in property generally need to be coated for achieving a better effect of products is avoided, longer production time caused by coating of various coatings is better avoided, the problem that a coating integrating multiple properties does not exist in the market at present is changed, the process of coating products with the coating is omitted, the production and manufacturing time of the products is saved, and the market development demand is met.

The invention discloses champignon flavor Huchao meat paste, which uses champignon and Huchao as raw materials; meanwhile, Fordia cauliflora and citrus medica flowers are added for manufacturing the champignon flavor Huchao meat paste; the nutrition values of the champignon and the Huchao are sufficiently utilized; the champignon and the Huchao are matched with traditional Chinese medicine, achieves the synergistic interaction effect, and have the effects of improving the appetite, promoting the digestion, tonifying middle-Jiao and benefiting Qi. In the invention, the raw material champignon is subjected to sweet mold culture primary fermentation; the mellow fragrance is added for a product; the flavor of the finished product is mellow and fragrant; the health care function is excellent; the storage is easy; after the long-time eating, the discomfort of people groups with poor appetite can be obviously improved; the manufacturing process is simple; the realization is easy; the champignon flavor Huchao meat paste conforms to the market development requirements and can realize the scale production.

The invention discloses a method for making a trigonotis peduncularis-mockingbird meat sausage. The trigonotis peduncularis-mockingbird meat sausage is made by taking trigonotis peduncularis and the mockingbird meat as raw materials, and meanwhile adding folium cinnamomi, radix aucklandiae, Ligustrum dela-vayanum Hariot, alpinia japonica, cinnamomum bobinineri levl, cortex magnoliae officinalis, cortex eucommiae, radix paeoniae alba, acanthopanax root, semen benincasae and liquorice root. The nutritional values of the trigonotis peduncularis and the mockingbird meat are fully utilized; through combination of the trigonotis peduncularis and the mockingbird meat with traditional Chinese medicinal materials, a synergistic effect is achieved, and the effects of warming the middle warmer, relieving pain and improving digestion are achieved. The finished sausage is delicious in flavor and mellow, has lingering aftertaste and an excellent health-care function, and can remarkably improve discomfort of people with cold pain in stomach duct and poor appetite after being eaten for a long time. The method is simple in making process, is easy to implement, is convenient to transport, is easy to preserve, and conforms to the market development demand.

The invention discloses an aglaia odorata lour flavor eggfruit yoghourt and a making method. Aglaia odorata lour and eggfruits serve as raw materials, tamarind pulp and kudzuvine roots are added at the same time, and the aglaia odorata lour flavor eggfruit yoghourt is made. According to the aglaia odorata lour flavor eggfruit yoghourt, the nutrient value of aglaia odorata lour and eggfruits is fully utilized and is in compatibility with traditional Chinese medicine to achieve the synergistic effect, and the aglaia odorata lour flavor eggfruit yoghourt has the effects of dispelling the effects of alcohol and quenching thirst, and tonifying the liver and the kidneys. According to the making method, the raw materials, namely eggfruits and tamarind pulp, are subjected to initial fermentation with fruit wine seeding yeast and sweet wine yeast respectively, and thus the mellow flavor is increased for the finished product; cellulase, hemicellulase and protease are used for carrying out joint enzymolysis on kudzuvine roots, and the bitterness of kudzuvine roots is effectively removed; the made finished product is fresh, sweet, delicious, fine in taste, rich in nutrition, unique in flavor, outstanding in healthcare function and capable of remarkably relieving the discomfort of people suffering from headache and dizziness due to drinking all the year round when drunk for a long term. According to the aglaia odorata lour flavor eggfruit yoghourt and the making method, the making process is simple and easy to achieve, the current market development demands are met, and mass production can be carried out.

The invention discloses a production method of edulis canna flavored silvery pomfret rolls. The edulis canna flavored silvery pomfret rolls are prepared by taking edulis cannas and silvery pomfret as raw materials and adding mangnolia officinalis and Chinese mosla. According to the edulis canna flavored silvery pomfret rolls, the nutritional values of the edulis cannas and the silvery pomfret are sufficiently utilized and are matched with traditional Chinese medicines to have a synergistic effect; the edulis canna flavored silvery pomfret rolls has the effects of promoting qi and relieving dyspepsia, and tonifying stomach and tonifying essence. The finished product has a flavor assailing the nostrils, is sweet, soft and smooth and is plump and fat, and has a certain health function; the discomfort of people with dyspepsia and qi stagnation and spleen-deficiency diarrhea can be obviously improved after the product is eaten for a long period. The production process is simple and easy to realize, meets the development requirements of markets and can be produced in a large scale.

The invention discloses high-wear-resistance low-migration environment-friendly ink and a preparation method thereof and belongs to the technical field of ink preparation. The high-wear-resistance low-migration environment-friendly ink comprises the following components in percentage by mass: 50-60% of a binder; 5-13% of a wear-resistant filler; 3-5% of an initiator; 1-3% of a drying accelerator;1-3% of an auxiliary material; 0.5-1% of a silane coupling agent; and the balance of deionized water. The total mass percentage of the components is 100%. According to the high-wear-resistance low-migration environment-friendly ink and the preparation method thereof of the invention, the binder, the initiator and a pigment which have low mobility are selected, and the wear-resistant filler and the drying accelerator are used in cooperation, so that the prepared ink integrates the properties of low migration, wear resistance, good curing effect and the like of the raw materials; the low migration property of a final ink product is jointly promoted through the three effects, and the market development requirements of the final ink product are met.

The invention discloses broad-bean-flower chili sauce. The broad-bean-flower chili sauce is prepared by taking broad bean flowers and dregea volubilis as raw materials, as well as menyanthes trifoliata, choerospondias axillaris and finger citron flowers as added materials. The nutritional values of the broad bean flowers and the dregea volubilis are fully utilized, in compatibility with traditional Chinese medicines, so as to synergistically take an effect; and thus, the broad-bean-flower chili sauce has the functions of strengthening the spleen, harmonizing the stomach, removing food retention and promoting digestion. According to a preparation method of the broad-bean-flower chili sauce, enzymatic hydrolysis is performed on the broad bean flowers and the dregea volubilis, so that, bitterand astringent taste of the materials is effectively removed; and thus, the prepared finished product is mellow in sauce aroma, bright in color and luster, delicious in taste and significant in health-caring functions. Being frequently taken, the broad-bean-flower chili sauce is capable of obviously improving bad feeling of people with indigestion and abdominal epigastric discomfort. The broad-bean-flower chili sauce is simple in preparation technology, easy to realize, and in line with market development requirements; and thus, the broad-bean-flower chili sauce is feasible for scale production.

The invention discloses a preparation method of mellow-flavor canned lansium domesticum. The lansium domesticum is utilized as a raw material of the mellow-flavor canned lansium domesticum, and banana heads, ficus pumila and lily bulbs are added, so that the mellow-flavor canned lansium domesticum is prepared. Nutritive values of the lansium domesticum are fully utilized, and the lansium domesticum and the traditional Chinese medicines are mutually matched, so that synergistic effects are realized; and the prepared mellow-flavor canned lansium domesticum has the functions of promoting urination, eliminating swelling, cooling blood and relieving pain. According to the preparation method, the raw material, i,e., the lansium domesticum, is fermented by fruit-wine yeast, so that unique mellow aroma is added to the canned lansium domesticum; the prepared final products are lustrous, palatable in sour-sweet taste and mellow in fruit aroma; moreover, the final products have outstanding health-care functions that discomforts of the people with neck and shoulder arthralgia caused by constant hunching over desks or sitting still are obviously improved by long-term eating of the canned lansium domesticum. The preparation method is simple in preparation technologies and easy to realize; thus, the mellow-flavor canned lansium domesticum and the preparation method satisfy current market development requirements, and are conducive to scale productions.

The invention discloses a brewing method for agriophyllum squarrosum-flavor blueberry vinegar. The agriophyllum squarrosum-flavor blueberry vinegar is prepared by taking agriophyllum squarrosum and blueberries as raw materials and adding poria cocos and ficus esquiroliana. According to the agriophyllum squarrosum-flavor blueberry vinegar, the nutritive value of the agriophyllum squarrosum and the blueberries is fully utilized and is compatible with traditional Chinese medicine to achieve cooperative synergism, and the effects of promoting digestion, relieving stasis, strengthening the spleen and tonifying the stomach are achieved. The finished product is clear in shape, appropriate in concentration, gentle in sour and sweet degree, mellow, not astringent, outstanding in health-care function, suitable for popular taste, easy to preserve and capable of obviously improving discomfort of people suffering from food retention and qi deficiency of the spleen and the stomach if people eat the vinegar for a long term. The preparation technology of the agriophyllum squarrosum-flavor blueberry vinegar is simple and easy to implement and accords with the market development needs, and scale production can be performed.

The present invention discloses a manufacture method of hyacinth bean flower flavored catfish spicy sauce. The hyacinth bean flower flavored catfish spicy sauce is prepared from hyacinth bean flowersand catfish as raw materials; and at the same time, buckbeans, axillary choerospondias fruits and fleshfingered citron flowers are added, so as to manufacture the hyacinth bean flower flavored catfishspicy sauce. The nutritional values of the hyacinth bean flowers and catfish are fully used; and the hyacinth bean flowers and catfish are in compatibility with the traditional Chinese medicines to have synergies, so that the hyacinth bean flower flavored catfish spicy sauce has effects of strengthening the spleen, harmonizing the stomach, and eliminating food retention. The hyacinth bean flowersare subjected to enzymolysis treatment to remove bitter mouthfeel contained in the materials. The prepared finished products are mellow in sauce fragrance, bright in color and luster, delicious in taste, and prominent in health-care functions, and can significantly alleviate discomforts of populations with dyspepsia and discomfort stomach duct and abdomen in a long-term consumption. The hyacinthbean flower flavored catfish spicy sauce is simple in manufacture technology, easy to realize and in line with market development needs, and can be subjected to large-scale production.

The invention discloses a making method of alternanthera bettzickiana flavored haliotis asinina linnaeus meat paste. According to the making method disclosed by the invention, alternanthera bettzickiana and haliotis asinina linnaeus are used as raw materials, and besides, the alternanthera bettzickiana, medicated leaven and common coltsfoot flowers are added, so that the alternanthera bettzickiana flavored haliotis asinina linnaeus meat paste is made. The nutrient value of the haliotis asinina linnaeus is fully utilized, and the haliotis asinina linnaeus and traditional Chinese medicines are in mutual compatibility and synergistic interaction, so that the alternanthera bettzickiana flavored haliotis asinina linnaeus meat paste has the efficacies of calming the liver, improving eyesight and cooling blood for hemostasis. According to the making method disclosed by the invention, traditional Chinese medicine materials are subjected to primary fermentation with fruit wine distiller's yeast, so that aromatic taste of products is increased, the prepared finished products are aromatic in flavor, fragrant and sweet in taste, outstanding in health-care functions, and easy to preserve, and after the alternanthera bettzickiana flavored haliotis asinina linnaeus meat paste is eaten for a long term, the discomfort of crowds suffering from swelling and pains in eyes, caused by long-time eye use can be alleviated. The alternanthera bettzickiana flavored haliotis asinina linnaeus meat paste is simple in making technology and easy to realize, conforms to market development needs, and can be in large-scale production.

The invention discloses a bass sauce with a chrysanthemum leaf flavor and a preparation method. Chrysanthemum leaves and bass are taken as raw materials, and meanwhile, a rattlesnake plantain and rhaponticum carthamoides are added to prepare the haliotis asinine meat paste with an alternanthera bettzickiana flavor. The nutrient value of the chrysanthemum leaves and the bass is fully utilized, and the chrysanthemum leaves and the bass are combined with traditional Chinese medicines for synergistic interaction, so that the bass sauce has the effects of calming the liver, improving eyesight, tonifying qi and tonifying the liver. A finished product is strong in sauce aroma, mellow in flavor, outstanding in healthcare function and easy to store, and is capable of obviously improving discomfort of people with swelling and pain of eyes and blurred vision caused by long-term alcohol drinking after being eaten for a long period of time. The bass sauce is simple in preparation technology and easy to implement, and meets the requirements of market development; and massive production can be carried out.

The invention discloses a soil fertilization method for an ecological tea garden, which comprises the following steps of: A, selecting organic materials; B, managing the tea garden in autumn and winter; and C, cultivating and breeding soil organisms. In the method, soil is managed by a natural fertilization mechanism to save natural resources, and nutrient elements required by tea trees are supplied directly to enhance the quality of the tea trees and improve the yield; the using amount of chemical fertilizers and pesticides is reduced to relieve damage to agricultural ecological environment and the water quality of underground water and promote soil nutrient substances to be effective, and nutrition required by crops is supplied to improve the soil. By the method, the tea production in southern part of China reaches a new step, so the method meets the requirement of market development, and has great significance for the virtuous circle of low consumption, high efficiency and pollution free and a continuable eco-economic system of the tea garden.

An automobile seat cushion rear pipe cold forming technology belongs to the technical field of cold processing of metal parts in automobile manufacturing industries. The cold forming technology comprises the step 1, starting forming mould equipment to enable the forming mould equipment to be in a work state, the step 2, placing a product into a first mould cavity of a forming mould, and starting the mould to axially extrude the product to form an axial symmetrical groove, the step 3, placing the product in a first process into a second mould cavity of the mould, and starting the mould to axially extrude the product, the step 4, placing the product in a second process and a product in the process into a third mould cavity of the mould, starting the forming mould to integrally extrude the two products to enable the two products to be in interference fit and finishing the last process, and the step 5, closing the forming mould equipment after process finishes to enable the equipment to be in a general maintenance state. The automobile seat cushion rear pipe cold forming technology guarantees high stability and efficiency of products, removes special-skill workers, avoids filling materials, is free of welding dust, enables equipment to be easy to maintain and enables a worker to be capable of distinguishing formed products through appearance detection.

The invention discloses fructus tsaoko flavor pigeon pea soy sauce. Fructus tsaoko and pigeon pea are utilized as raw materials, and semen astragali complanati and radix zingiber are added at the same time to manufacture the fructus tsaoko flavor pigeon pea soy sauce. The nutrition value of the fructus tsaoko and the pigeon pea is fully utilized, and the fructus tsaoko and the pigeon pea are in mutual compatibility with traditional Chinese herbs and in synergistic interaction to achieve the effects of tonifying spleen, appetizing and tonifying middle-jiao and qi. According to the fructus tsaoko flavor pigeon pea soy sauce, Chinese medicine juice is initially fermented by sweet wine yeast, and bitter taste of the Chinese medicine juice is effective removed; the finished product of the fructus tsaoko flavor pigeon pea soy sauce is rich in gloss, delicious in taste, unique in flavor, obvious in health-care function, capable of meeting the requirement of market development, easy to store and capable of obviously relieving discomfort of people who have dyspepsia or do not want to eat and drink after being taken for a long time. In addition, the fructus tsaoko flavor pigeon pea soy sauce is simple in manufacture technology, easy to achieve and obvious in economic and social benefits.