53results about How to "Moderate water content" patented technology

The present invention provides a composite filler for biological filter bed. The described composite filler is mainly formed from non-metalic wire material, organic matter and porous light inorganic material. The described non-metalic wire material is used as supporting material. Said composite filler composition includes (by wt%) 10-60% of non-metalic wire material, 10-60% of organic matter and 10-60% of porous light inorganic material.

The present invention provides a preparation method of needle tea. Said preparation method includes the following steps: steaming, dehydration, primary rolling, hot air drying, further rolling, forming and drying so as to obtain the invented finished product.

The invention discloses a method for hydrolyzing silkworm cocoons through a weak base via microwaves. The method comprises the following steps: (1) washing and drying; (2) cutting and separating; (3)carrying out primary hydrolysis and degumming; adding silkworm cocoon sheets and a weak base mixed solution formed by mixing sodium bicarbonate and sodium chloride into a microwave reactor; hydrolyzing for 110 to 130min under normal pressure and at the temperature of 80 DEG C; after hydrolyzing, obtaining a coarse sericin peptide solution and a silk protein fiber solid; pumping out the coarse sericin peptide solution and carrying out ultra-filtration to obtain sericin peptide protein; (4) carrying out secondary hydrolysis to extract silk fibroin peptide protein; then adding the weak base mixedsolution into the microwave reactor again; then hydrolyzing for 110 to 130min under normal pressure and at the temperature of 100 DEG C; carrying out heat insulation for 8 to 11h to completely hydrolyze the silk protein fiber solid into a coarse silk fibroin solution; carrying out ultra-filtration on the coarse silk fibroin solution to obtain silk fibroin protein. The method disclosed by the invention can be used for effectively preparing the sericin peptide protein and the silk fibroin protein in one step and the aim of improving the preparation efficiency and the utilization rate of products is realized.

The invention discloses coarse cereal flour containing berry pomace. The coarse cereal flour is prepared from, by weight, 25-35 parts of raspberry pomace, 5-15 parts of blueberry pomace, 15-25 parts of blackberry pomace, 25-35 parts of blackcurrant pomace, 20-30 parts of sorghum flour, 10-20 parts of highland barley flour and 30-40 parts of corn flour. The invention further discloses a preparation method of the coarse cereal flour containing the berry pomace. According to the coarse cereal flour containing the berry pomace, multiple kinds of berry pomace are compounded according to the 'monarch, minister, assistant and guide' compatibility principle in the health keeping concept of the traditional Chinese medicine science, the effects of the berry pomace are improved, nutrient defects can be overcome by compounding the berry pomace with cereals, the mouthfeel of the coarse cereal flour can be improved through an extrusion technique, a wide market prospect is achieved, and the preparation method of the coarse cereal flour has the advantages that time and labor are saved, and the processes are simplified.

The invention discloses organic soil for magic fishes, which is characterized in that the organic soil is made of mixture of fermented and decomposed organic materials such as vinegar residue, cassava residue and the like with carbonized cavings or plant ash and peat according to a volume ratio of 2-4:4-6:0.5-1:1-2. Water content of the organic soil is smaller than or equal to 30%, total porosity of the organic soil is 65-95%, organic content of the organic soil is larger than or equal to 20%, total nutrient content of the organic soil is 1-3%, volume weight of the organic soil is 0.2-0.8g / cm3, gas-water ratio of the organic soil is 1:1.5-4, EC (electrical conductivity) value of the organic soil is 1-3mS / cm, pH of the organic value is 5.8-7.5, particle size of the organic soil is 0.1-3mm, and particles lower than 1mm in particle size account for more than 60%. The organic soil for magic fishes is light in weight, complete in nutrition and proper in water content and can be used for maintaining activity of fish eggs for a long period of time.

The invention provides a production process for preparing super fine calcium carbonate from calcite. The process comprises the following steps: (1) cleaning the calcite, performing mechanical crushing, placing the crushed material into a grinding machine, and performing grinding to obtain calcium carbonate crude powder with a particle size D90 of 0.2-0.8 mm; (2) sprinkling water to make a water content of the calcium carbonate crude powder reach 7-10%, performing covering by using a plastic film, placing the calcium carbonate crude powder for 2 to 3 days, then placing the calcium carbonate crude powder into a cold storage with temperature of -7 DEG C to -5 DEG C, spreading the calcium carbonate crude powder, and placing the calcium carbonate crude powder for 6-10 h; and placing the calciumcarbonate crude powder in a ventilated place, spreading the calcium carbonate crude powder, performing air drying until a water content is 0.01-0.05%, and sprinkling water to make the water content of the calcium carbonate crude powder reach 1.2-1.55%; and (3) placing the calcium carbonate crude powder treated in the step (2) into a grinding machine, adding calcium stearate with a mass of 0.1-0.25% of that of the calcium carbonate crude powder, and performing grinding to obtain the super fine calcium carbonate with a particle size D90 of 0.5-0.8 [mu]m. According to the process provided by theinvention, the super fine calcium carbonate having high dispersibility and high whiteness can be prepared by a simple process, and the process has low production costs and is suitable for promotion applications.

The invention discloses a disposable wetting nasal oxygen cannula which consists of an air inlet 1, a wetting pipe 2, an air outlet 3, a wetting pipe bottom cover 7 and an air discharging pipe 12, wherein the air inlet 1 is located at the upper end of the wetting pipe 2; the air outlet 3 is located on the wetting pipe bottom cover 7; a solid wetting substance 6 is arranged in the wetting pipe 2; the disposable wetting nasal oxygen cannula further comprises an air guide pipe 4; the air guide pipe 4 is plugged into the wetting pipe 2 from the air inlet 1; and vent holes 5 are formed in the air guide pipe 4. According to the disposable wetting nasal oxygen cannula, the solid wetting substance replaces conventional wetting fluid, so that the size of a wetting device is reduced, and the wetting device is light in mass, convenient to operate, uniform in wetting of wet oxygen and long in duration, and can filter out pathogenic microorganisms and avoid cross contamination; and the disposable wetting nasal oxygen cannula is required to be used within a set time limit to guarantee the wetting effect.

The invention provides sulfur-free dried persimmons and a making method thereof, and belongs to the field of food processing. The making method mainly comprises the following steps of selecting high-quality persimmons as raw materials, putting the selected persimmons into an ethanol solution, performing soaking under an ultrasonic condition, taking out the soaked persimmons, immersing the taken-out persimmons in warm water for soaking, then peeling the soaked persimmons, performing pricking to form holes, performing drying in a vacuum microwave dryer, putting the dried persimmons in a softener, and performing soaking under a vacuum condition; then performing soaking at ordinary pressure, taking out the soaked persimmons, and performing drying once again; spraying composite color protectionfluid to the surfaces of the dried persimmons, wherein the composite color protection fluid is prepared by mixing citric acid with glutathione, a licorice root extract, a rosemary extract, a pagodatree flower bud extract and water; and finally baking the treated persimmons in substep, and after baking is finished, packaging the baked persimmons so as to obtain the sulfur-free dried persimmons. The making method disclosed by the invention is safe and environmental-friendly, hazardous substances are not added, the harsh taste of the dried persimmons can also be removed, and the obtained dried persimmons are good in mouth feel, long in quality guarantee time, and convenient to eat, and are suitable for various crowds to eat.

The invention discloses movable micro-spray irrigation water-fertilizer integrated comprehensive management apparatus. The apparatus comprises the following units: a cruise configuration component used for acquiring crop planting information of each specific land block in a specific range and generating arranged-point information of movable micro-spray irrigation water-fertilizer devices and cruising route information of each movable micro-spray irrigation water-fertilizer device according to the crop planting information of the specific land blocks in the specific range; a request verification component used for acquiring water and fertilizer micro-spray irrigation request information initiated by users, verifying the request information of the users, and skipping to a micro-spray irrigation cruising assembly after the verification is passed; and the micro-spray irrigation cruising component used for instructing the corresponding movable micro-spray irrigation water-fertilizer devicesof the arranged points to perform cruising micro-spray irrigation according to the cruising route information of the movable micro-spray irrigation water-fertilizer devices.

The invention provides instant-brewed self-heated rice and a preparation method therefor. The self-heated rice is prepared through pulverizing raw material rice and / or whole grains such as millet, then, stirring and mixing the powder with food additives, and carrying out extruded aging, cutting granulating, re-aging, and drying and sterilizing. The self-heated rice comprises the ingredients in parts by weight: 80-100 parts of raw material rice meal, 0-20 parts of whole-grains powder, 20-30 parts of water and 5-20 parts of food additives. According to the instant-brewed self-heated rice and the preparation method therefor, through mixing the food additives of a specific ratio with the water and the rice meal, the rapid rehydration of the rice subjected to grinding, extruded aging and cutting shaping during brewing is improved, the rice rapidly imbibes to swell in case of heating, and rehydrated rice grains are full, are uniform and glossy in color, moderate in softness and complete in grain and are not half-cooked. During production of instant-brewed rice or porridge, the instant-brewed self-heated rice can be rapidly heated with a heating bag and can also be rapidly brewed with hot water. According to the method provided by the invention, powder ground from the rice is mixed with a proper amount of food additives and a proper volume of water, and thus, nutrients and mouth feel of the rice are reserved excellently.

The invention provides a vegetable preparation comprising powders having a water content of no higher than 3% of the following components (by weight ratio): Arctium lappa : carrot : radish : mushroom : radish leaf = 1-15 : 1-12 : 1-20 : 1-10 : 1:13. The vegetable preparation can be prepared into tablets and capsules.

The invention discloses a method for preparing preserved vegetables, and relates to the technical field of food processing. The method comprises the following steps: putting vegetables into a pressurecontainer, introducing steam or heating to raise the temperature in the container to 100 DEG C or above, keeping the temperature for 1-20 minutes, and finally instantaneously releasing the steam andthe vegetables to obtain the preserved vegetables; or treating the vegetables by adopting differential pressure puffing, steam explosion or pulse steam explosion, so as to obtain the preserved vegetables. Through puffing or steam explosion pretreatment, the structure of the potherb mustard is looser, the content is separated out, and the non-enzymatic browning reaction of the potherb mustard in the steaming and after-ripening processes is promoted, so that the steaming and after-ripening time of the potherb mustard is shortened, and the production efficiency of the potherb mustard is improved.

The invention relates to a processing method of radix puerariae instant tea granules. According to the present invention, the prepared radix puerariae tea presents the compact and strong granules, has characteristics of moisture-absorption resistance, uniform size and uniform color, can emit the baking aroma and the unique aroma of processed radix puerariae after being infusion, and further has characteristics of clear and transparent tea soup, suitable color and concentration, stable quality, and has the soft and mellow taste of the radix puerariae.

The invention relates to premna microphylla bean curds as well as a processing method and application thereof, and belongs to the field of food processing. The processing method comprises the following steps of taking premna microphylla and water in the weight ratio of the premna microphylla to the water being 1 to (5-10), performing mixing, performing mashing to obtain pulp, and performing filtering so as to obtain filtrate; and mixing the filtrate with ash water and auxiliary materials in the weight ratio of the filtrate to the ash water to the auxiliary materials being (6-11) to (1-1.2) to (0.4-0.8), and performing standing. The auxiliary materials comprise funguses, kelp, lotus roots and fish skin in the weight ratio of the funguses to the kelp to the lotus roots to the fish skin being (0.7-1.2) to (6-9) to (2-3) to (6-10). The method is simple, easy to operate, and low in cost. The premna microphylla bean curds processed by the method are free from additives and pigment, emerald green in color, soft, smooth, rich in palatable taste, elastic and high in nutrient value. When the premna microphylla bean curds are used for food processing as food materials, the kinds of dishes or foods can be enriched, and the nutrient value of the dishes or the foods can be increased.

The invention belongs to the technical field of food processing, and relates to a processing method of bubble nuts. The method disclosed by the invention comprises the following steps: putting nuts into syrup, and uniformly stirring to obtain the nuts wrapped with the syrup; the nuts wrapped with the syrup are placed in bubble powder to be evenly stirred, and the nuts wrapped with the bubble powder are obtained; and pre-baking the nut wrapped with the bubble powder at a low temperature, and then baking at a high temperature to obtain the bubble nut. In order to solve the technical problems that in the prior art, a bubble nut product is non-uniform in powder coating, the bubble feeling of the bubble nut product is insufficient, the heavy greasy feeling of the nut cannot be improved, and the bubble loss is serious in the processing process, the processing method of the bubble nut provided by the scheme delays the reaction of bubble powder in the processing process by adopting a low-temperature slow drying and high-temperature short drying mode; the phenomenon that the surfaces of nuts bubble due to bubble reaction is improved, and then a novel nut snack product which is attractive in appearance and strong in bubble feeling after being eaten is obtained.

The invention discloses an industrialized high-yield cultivation method for abalone mushrooms. The method comprises the following steps: (1) preparing a fermentation culture material; (2) mixing and bagging; (3) sterilizing; (4) performing tertiary purification and inoculation; (5) performing field planting culture; and (6) cultivating mushrooms. The used raw materials are naturally composted and biologically fermented, so that the growth of abalone mushroom hyphae is facilitated; meanwhile, the pathogen cardinal number of the culture material is reduced, the high-temperature sterilization time is shortened, the reeds can be effectively utilized, and the production cost is reduced; according to the cultivation method, the temperature, the humidity, the illumination and the CO2 concentration are regulated and controlled in time according to the growth habits of the abalone mushrooms, and the yield and the quality of the abalone mushrooms are improved; and the abalone mushroom finished product obtained through the cultivation technology has the biotransformation rate larger than or equal to 70%, the mushroom shape is complete, the pileus is thick, the shape is good, and economic benefits are remarkably improved.

The invention provides a method for induction of paeonia ludlowii embryo calluses, belongs to the field of biotechnological breeding and aims to solve the problem that existing studies on explant in-vitro rapid propagation of paeonia ludlowii are insufficient and thus an embryo germination rate is low. The method for induction of the embryo calluses comprises: (1) collecting seeds of paeonia ludlowii; (2) preparing a major element mother liquor, a trace element mother liquor, a ferric salt mother liquor and an organic element liquor; (3) mixing and stirring the major element mother liquor, thetrace element mother liquor, the ferric salt mother liquor, the organic element liquor, sucrose and agar powder, adding plant growth regulators and preparing a culture medium; (4) removing testa andendosperm of the softened seeds and taking out mature embryos; and (5) inoculating the mature embryos on the culture medium for constant-temperature illumination cultivation. The method studies influences of the different types of plant growth regulators on in-vitro embryo growth of paeonia ludlowii, and optimizes matching ratios and concentrations of the plant growth regulators so as to increasea germination rate and a callus induction rate of the in-vitro embryos of paeonia ludlowii.

The present invention discloses a production method of black garlic. The method is characterized in that the method includes the following steps: (1) sifting garlic; (2) washing the garlic; (3) air drying the garlic and soaking the garlic into inoculation solution; (4) fermenting the garlic: placing the garlic in a incubator with constant temperature and humidity to ferment the garlic through six fermentation treatments, and naturally ripening the fermented garlic, and obtaining the black garlic; among the six fermentation treatments, the garlic is fermented from the first stage to the fifth stage without exhaust of moisture with a pressure controlled at 0.02 MP; and 5) cooling the fermented garlic and making the fermented garlic back to soft. The appropriate temperature and humidity are set according to the enzyme condition of the garlic in vivo so that the method improves the fermentation efficiency and saves the fermentation time. The fermentation process is stable, and the obtained black garlic products convert a large amount of proteins of raw garlic into 18 kinds of amino acids essential to human body and the amino acids are absorbed by the human body quickly, thus enhancing immunity of the human body. The black garlic is sweet and sour in taste without garlic smell or excessive internal heat inducing capability after being eaten and beneficial to human health.

The invention provides an apparatus for metering material placement of a formula fertilizer storage tank. The apparatus comprises following units: an early warning unit of state, which is used for configuring state early warning thresholds of content values of oxygen, soil mineral matters, and water in soil suitable for different crops in different stages; an information sending unit for real timeacquisition of content information of oxygen, soil mineral matters, and water in soil through a sensor, and sending content information of oxygen, soil mineral matters, and water acquired in soil toan analysis server; a data acquisition unit for determining whether content information of oxygen, soil mineral matters and water acquired in the soil reaches state early warning thresholds of contents of oxygen, soil mineral matters and water in soil suitable for different crops in different stages through a data analysis server, if so, the unit jumps to a formula generation unit; if not, the unit jumps to the information sending unit; the formula generation unit, which is used for acquiring oxygen in soil suitable for different crops in different stages.

The present invention discloses a Liu'an Guapian tea treatment method before enzyme deactivating. The treatment method includes three steps of spreading, heating and dehumidifying. Firstly, a spreading machine is used to evenly spread fresh tea leaves, the spread tea leaves are transported into a heating zone via a conveyor belt, a heating machine is used to heat the fresh tea leaves to 55 DEG C in the heating zone, at the same time, a dehumidifier in the heating zone is used to conduct dehumidification, after heating is continuously conducted for 2 hours, the heating is stopped, the dehumidification is continuously conducted for 1.5 hours, after the dehumidification is completed, the temperature is lowered to room temperature, the fresh tea leaves are transferred out from the heating zone and the transferred tea leaves are allowed to stand in a natural condition for 30 minutes, and then the fresh tea leaves are subjected to the enzyme deactivating treatment. The treated fresh tea leaves by the method are subjected to the enzyme deactivating treatment and moderate in water content. The treatment method is basically free of harm to the fresh tea leaves and high in processing efficiency. The processed tea leaves are beautiful in appearance and good in tastes.

The invention discloses a household clean simplified leaf vegetable cultivation method. The household clean simplified leaf vegetable cultivation method comprises the following steps: placing an organic substrate into a special cultivation vehicle for leaf vegetables, and placing seeds into the substrate for cultivation. The organic substrate is prepared by the a method comprising the following steps: crushing and mixing 30-40 parts of sawdust, 35-45 parts of straw and / or cornstalks, 15-18 parts of corncobs and 1-2 parts of lime to prepare an edible fungus cultivation base material; bagging the cultivation base material, carrying out irradiation sterilization, inoculating, and producing an edible fungus bag; crushing and fermenting the fungus bag to obtain fermented fungus chaff, mixing 45-55 parts of the fermented fungus chaff, 30-40 parts of perlite and 15-25 parts of peat, adjusting pH, and irradiating to obtain the organic substrate. A cultivation vehicle comprises a vehicle bodyand a cultivation basin, wherein a substrate water funnel is arranged in the cultivation basin, a water leakage hole is formed in the top of the cultivation basin, the depth of the cultivation basin is 40-45 cm, and the distance between the lower edge of the water leakage hole and the bottom surface of the cultivation basin is 5-10 cm. The cultivation method has a good effect of cultivating leaf vegetables.

The invention provides a water-saving cultivation method for sweet potatoes, and belongs to the technical field of agricultural production. The cultivation method comprises the following steps 1) after winter comes, ploughing soil and airing the upturned soil; 2) in five to seven days before planting sweet potato seedlings, first performing moisture preservation, fertilization and ridging on the upturned soil that is aired; 3) planting the sweet potato seedlings on ridges at an angle of 40-50 DEG with a horizontal plane, the planting depth being 5-7 cm, leaving three expanded leaves of an overground part on the top, and burying all the rest part together with leaves in oil, the overall sweet potato seedlings being in the shape of a boat; and 4) after planting the sweet potato seedlings, covering with a mulching film, putting the sweet potato seedlings out of the film, and covering with soil to seal film mouths around the sweet potato seedlings. By adopting the method provided by the invention to cultivate sweet potatoes, the yield per mu is above 5000 Kg, is improved by above 1500 Kg compared with the comparative example 1, and the commodity rate is improved by about 15%.

The invention discloses a method for making crispy and tender beef jerky and aims to provide a method for making beef jerky. The method comprises the following steps: cooking rinsed beef in boiling water, cutting into granules, and cooking the beef granules in marinade for 25-35 minutes; taking out the beef granules, mixing with auxiliary materials, and rolling in a rolling machine for three timesaccording to a negative pressure-normal pressure alternative manner, wherein forward and backward rotation is alternately performed during rolling each time; transferring the rolled beef granules into a baking tunnel oven, baking for 30 minutes, and immersing in sauce; quickly freezing under low-temperature conditions for 10 minutes after taking out, and transferring into the baking tunnel oven,and baking for 30 minutes again; immersing the beef granules baked twice into the sauce, quickly freezing under low-temperature conditions for 10 minutes after taking out, and transferring into a microwave oven, and baking for 60 minutes; and cooling, moisturizing and softening until the moisture content of the beef granules is 18%. The beef jerky made by the method disclosed by the invention is strong in fragrance, crispy and tender in taste, moderate in softness and hardness, delicious and mellow in taste, easy to chew, easy to melt, difficult to stick and suitable for people of all ages.

The invention relates to the technical field of treatment of aquatic products and in particular relates to a method for drying pseudosciaena crocea. The method specifically comprises the following steps: (1) removing internal organs and sundries of fresh pseudosciaena crocea, and cleaning; (2) pre-treating the overall pseudosciaena crocea or diced pseudosciaena crocea; (3) performing preservationtreatment after pretreatment; (4) drying the fish meat to be 45-50% of the original weight by adopting freeze drying; (5) preserving at a temperature of 1-5 DEG C below zero, or preserving in a vacuumbag. The moisture content is moderate and is different from moisture content of the traditional dried fish; and a rehydration rate can reach 90% or higher, and the total volatile amino nitrogen is 15mg / 100g or less. According to the fish meat prepared by the method, the original taste can be reduced as much as possible after soaking, and good taste is provided for diners.

The invention discloses a processing method of half-dry coarse cereal rice flour. The processing method mainly comprises the following steps of 1, soaking rice and buckwheat to obtain soaked rice andsoaked buckwheat; chopping taros into dices, and conducting centrifugal de-watering until the moisture content is 65-75% to obtain fresh cut taro particles; 2, conducting extrusion forming to obtain preliminarily-processed rice flour, wherein the soaked rice, the soaked buckwheat and the taro particles are mixed according to the mass ratio of (50-80):(5-10):(5-10), and for the technology conditions of extrusion forming, the pore diameter of a filament outlet plate is set to be 1.0-1.5 mm, the feeding speed is set to be 54-70 r / min, the rotation speed of a double screw is set to be 130-170 r / min, and the temperature of a central section of an extrusion cylinder is set to be 95-110 DEG C; 3, conducting cooking, wherein the preliminarily-processed rice flour is subjected to standing for 13-18hours under the conditions with the temperature of 18-20 DEG C and the relative humidity of 75-85% to obtain the cooked rice flour; 4, conducting drying and re-watering, wherein a gradient temperature control, humidity control and drying method is adopted for drying the cooked rice flour to obtain the half-dry coarse cereal rice flour.

The invention relates to the field of Chinese medicine chemistry and Chinese medicine processing, and discloses a preparation method of honey-fried perfoliote knotweed herb. The four factors comprising honey dosage, moistening time, baking temperature and baking time are inspected through an orthogonal experiment method, the optimal constant-temperature drying method honey-fried processing technology is screened out, a scientific basis and a theoretical support are provided for processing of fried perfoliote knotweed herb and quality control over decoction pieces, the certain reference basis is provided for standardizing honey-fried processing operation of perfoliote knotweed herb decoction pieces and quality control over the finished product, and the preparation method has the high reference value for batch production and processing of traditional Chinese medicine decoction piece production enterprises.

The invention discloses a Stropharia rugosannulata output improving method comprising the following steps: employing ground pit type cultivation; digging the ground pit of 60cm in width and 40cm in depth on two sides of middle 2 furrows; digging the ground pit of 50cm in width and 40cm in depth on two sides of two 2 furrows on two sides; setting 1 vent in every 5m in the ground pit, paving a bamboo splint in every 2-3cm on the ground pit, and paving compost. The compost comprises the following materials: 36% of broad leaf wood chips, 36% of bean straws, 20% of wheat bran, 5% of corn flour, 1% of brown sugar, 1% of calcium superphosphate, and 1% of gypsum; the method piles sieved garden soil with decomposed organic fertilizers so as to improve organic matter content and water retention performance of covering soil, thus improving Stropharia rugosannulata output; an amino acid containing foliar fertilizer is applied on the covering soil so as to promote mycelia growth in the covering soil, thus promoting the output. The method allows the spawn running speed to be relatively fast, is short in growth period, and high in output.