31results about How to "No burnt" patented technology

The rice crust is produced with rice and glutinous rice in the weight ratio of 5-7 to 1-4 as main material and through adding water, steaming, lowering temperature, pressing into sheet and roasting. Into the main material, millet, mung bean, potato, carrot, beef, etc. may be added, and melon seed kernel, chili powder, salt, pepper and others may be used as supplementary material. The rice crust of the present invention has unique flavor, good taste, rich nutrients, no additive and preservative, and is crisp and savoury. The production process of the rice crust is also disclosed.

The invention provides a houttuynia cordata bun and a processing method for the same. The houttuynia cordata bun disclosed by the invention comprises the following ingredients: 50 parts of flour, 5 parts of houttuynia cordata whole flour, 3 parts of milk powder, 0.17 parts of additives, 0.4 parts of yeast, 2 parts of peanut oil, 0.4 parts of refined salt, 1 part of honey, 25 parts of water, and 4 parts of white granulated sugar. The surface of the houttuynia cordata bun disclosed by the invention is golden yellow and slightly green, spotless and non-burnt; the shape of the houttuynia cordata bun is complete and quincuncial; the organization thereof is uniform in leavening, spongy, without a raw core and large air holes, and rich in elasticity; and the taste of the houttuynia cordata bun is soft and has the faint scent of houttuynia cordata.

The invention belongs to a preparation method of a titanium film, belongs to the field of electrothermal films and particularly relates to a method for preparing a compact-type porous ceramic-based titanium electrothermal film. The method comprises the following steps of: mixing and ball-grinding titanium or titanium hydride powder, a polyving akohol aqueous solution or a polyvinyl butyral ethanol solution in a certain ratio so as to obtain uniform and stable titanium slurry; then spraying the titanium slurry on a porous ceramic base, drying at a low temperature, and performing high-temperature sintering in the presence of inert gas or under high-vacuum protection, thereby obtaining the compact-type porous ceramic-based titanium electrothermal film. The preparation method is low in preparation process cost, high in production efficiency, high in operability and free from environmental pollution, and conforms to the sustainable development policy; the prepared compact-type porous ceramic-based titanium electrothermal film has the advantages of high electrothermal conversion efficiency, safety, no toxicity, better atomization effect, small driving voltage and the like, and can be applied to electrothermal devices of compact-type medical atomization devices and the like.

The invention discloses a pipeline welding argon filling device. The pipeline welding argon filling device comprises a first pipeline and a connected second pipeline to be welded. One end of the first pipeline and one end of the second pipeline make contact, and the corresponding ends of the first pipeline and the second pipeline are provided with welding grooves. A first gas bag is arranged inside the first pipeline, and a second gas bag is arranged inside the second pipeline. An argon exhaust pipe is arranged on the first gas bag in a penetrating mode. An argon filling pipe is arranged on the second gas bag in a penetrating mode. A gas pipe is arranged between the first gas bag and the second gas bag and communicates with the first gas bag and the second gas bag. The outer side of the second gas bag is connected with a gas filling and exhaust pipe. By the adoption of the mode, the pipeline welding argon filling device guarantees welding quality of welded joints, an inner cavity needing to be filled with argon of each pipeline can be retracted through the first gas bag and the second gas bag, and therefore the consumption and cost of argon are reduced, and stability of argon filling protection in the welding process is improved.

The invention provides a nut paste processing method of a food processer. The method includes the following steps of braking and crushing, wherein in the braking step, a heating plate is used for heating nuts in a cup body until the nuts are cooked, and in the crushing step, a motor drives a crushing blade to rotate so as to crush the nuts in the cup body. The food processor is used for preparingnut paste, compared with a traditional household making method, the method is more convenient and faster, preparation steps are few, required utensils are few, the preparation process is pleasant, pleasure obtained by users in the preparation process is greatly increased, and the DIY fun of the users is increased. Meanwhile the heating plate is arranged at the lower end of the cup body, the heating plate includes a heating plate body and a heating pipe arranged on the side wall of the heating plate body, in this way, the nuts on the bottom are not burnt, the nuts are heated from the side face,the nuts can thus be heated more uniformly, it is ensured that the nuts are cooked, have no scorched flavor and also can produce strong nut fragrance, and therefore the made nut paste is more delicious and mellow.

The invention supplies Chinese date pipeline type normal temperature dryer. It ties plastic film pipe at the output of the normal temperature fan, fills the Chinese date into the pipe, ties the output of the film pipe at hard outlet pipe, inserts stirring stick between the film pipe and the ground. The invention has the advantages of low investment, simple operation, easy controlling, litter powder expenditure, better flavor for dried Chinese date than heat drying.

The invention discloses mulberry leaf cereal bread which comprises, by weight, 18000-22000 g of flour special for bread, 2000-3000 g of cereal powder, 2000-3000 g of mulberry leaf powder, 800-1200 g of high-sugar fresh yeast, 100-200 g of bread improver, 800-1200 g of milk powder, 1000-2000 g of xylitol liquid, 1000-2000 g of xylitol powder, 8-12 g of sodium dehydroacetate, 25-30 g of calcium propionate, 8-12 g of potassium sorbate, 1800-2200 g of egg, 7000-8000 g of clear water, 45-55 g of egg essence, 45-55 g of milk fragrance powder, 200-300 g of edible salt, 1000-2000 g of butter and 800-1200 g of cream. The preparation process includes following steps: (1), preparing materials; (2), making dough; (3), shaping; (4), dishing; (5), fermenting; (6), decorating before baking, and preheating a baking tray; (7), baking; (8), airing; (9), packaging; (10), inspecting a finished product. The mulberry leaf cereal bread is rich in nutrition, golden in luster, uniform in color, free of charring and collapsing, exquisite and soft in mouth feel and has cream taste and slight scent of mulberry leaves.

The present invention provides fruit-flavor coarse cereal hand-torn bread and a preparation method thereof, and relates to the technical field of foods. The fruit-flavor coarse cereal hand-torn breadis prepared from the following raw materials: coarse cereal powder, high-gluten flour, bran powder, blueberries, mulberry fruits, apples, potato powder, fermented sweet potato residues, yeast, purified water, galactose, apple pectin and salt. The fruit-flavor coarse cereal hand-torn bread is rich in nutrients, golden in color, uniform in color, free from parching, free from collapse and fine and soft in mouth feel, and has a fruit flavor. The method improves the mouth feel of the bread, enriches bread varieties, and improves nutritional value of the bread. The bread has a unique taste, and issuitable to eat as a nutritive breakfast.

The invention relates to fungus-flavored chilies. A processing method of the fungus-flavored chilies comprises the following steps: firstly, cleaning and crushing peanuts; thoroughly cleaning sesame seeds; removing ginger peel, cleaning ginger, and mincing the ginger; cleaning, chopping and boiling beef; cleaning, soaking and dicing dry edible fungi; carrying out blending and stir-frying for 10 minutes at the temperature of 180-280 DEG C; and carrying out hot filling, sealing and packaging to obtain the fungus-flavored chilies. The fungus-flavored chilies have the beneficial effects that the fungi combined with the technology have unique and comprehensive health preservation and health care effects; the effects of the chilies for eliminating dampness, dispelling cold, stimulating appetite and promoting digestion are exerted, and the fear of suffering from excessive internal heat after people eat the chilies is relieved; furthermore, the effects of the fungi for supplementing vital essence and invigorating qi, expelling wind and removing cold, relaxing the muscles and stimulating the blood circulation as well as soothing the nerves are improved, the nutrient collocation is more reasonable, the varieties of nutrients tend to be more balanced, the tonifying effect is greatly improved, and the taste is richer and more perfect; and the fungus-flavored chilies are not pickled or fermented, have full-bodied taste and smell, are moderate in saltiness, and are free of burning, rancid flavor or other peculiar smell.

The invention relates to a processing technology for soybean stick leisure food. The technology comprises the following steps that 1, dried soybean sticks are placed in water or soaking liquid with the grapefruit fragrance to be soaked until the soybean sticks are softened and then sliced or shredded, and frying is performed; 2, the fried soybean sticks are bagged, vacuum sealing, sterilizing and cooling are performed, and then the soybean stick leisure food is obtained. According to the technology, the preservation time of the soybean sticks soaked with the water is prolonged and can reach 6 months or above, and eating is convenient. Meanwhile, the soybean stick leisure food prepared through the technology is complete in shape, uniform in thickness, not burnt, uniform in color and cluster, glossy, chewy and tough in mouthfeel, elastic and moderate in saltiness degree.

The invention supplies walnut pipeline type normal temperature dryer. It ties plastic film pipe at the output of the normal temperature fan, fills the walnut into the pipe, ties the output of the film pipe at hard outlet pipe, inserts stirring stick between the film pipe and the ground. The invention has the advantages of low investment, simple operation, easy controlling, litter powder expenditure, better flavor for dried walnut than heat drying.

The invention belongs to the technical field of hotpot condiments, and particularly discloses a strange-flavour hotpot condiment. The strange-flavour hotpot condiment comprises the following raw materials in parts by weight: 1.5-2.0 parts of thick broad-bean sauce, 0.2-0.3 part of fermented soya beans, 0.8-1.2 parts of garlic, 0.8-1.2 parts of ginger, 0.1-0.2 part of preserved szechuan pickle, 8-12 parts of dried chilli, 0.1-0.2 part of sesame, 16-20 parts of edible oil, 4.0-6.0 parts of pepper, 1.5-2.0 parts of sesame paste, 0.1-0.2 part of fermented glutinous rice, 1.0-2.0 parts of white granulated sugar, 1.0-1.5 parts of salt, 0.2-0.3 part of composite spice, and 1.5-2.0 parts of lactic acid or citric acid. The invention also provides a preparation method of the strange-flavour hotpot condiment. The hotpot prepared from the strange-flavour hotpot condiment disclosed by the invention has the characteristics of being sour, sweet, spicy, salty, hot, fresh and fragrant; the strange-flavour tradition can be promoted; and the desire of consumers for novelty and the material and cultural living standards are met.

The invention relates to biomass fuel granulation forming circulating drying equipment which comprises a workbench, a fixing device and a drying device, the fixing device is arranged on the upper end face of the workbench, and the drying device is arranged on the fixing device. The drying device comprises a second annular cylinder, a third annular cylinder, a connecting plate, an annular plate, a circular plate, a first moving frame, a feeding frame, an isolation cover plate, a clamping frame and a second moving frame. According to the biomass fuel drying equipment, the biomass fuel is subjected to graded drying through the arranged fixing device and the arranged drying device, the drying efficiency is improved while the drying effect is improved, when the biomass fuel is dried, the biomass fuel in the drying equipment can be evenly heated through the arranged fixing device, the drying speed is high, and the drying efficiency is improved. And the phenomenon that the biomass fuel is burnt or is not dried thoroughly is avoided, so that the quality of the dried biomass fuel is improved.

The invention provides raphnus sativus compound vegetable powder and a preparation method thereof. The preparation method comprises the following steps of firstly, cleaning raphnus sativus and sweet potatoes, performing dicing, and adding water for mashing so as to obtain mixed slurry; performing homogenate on the mixed slurry with a colloid mill, adding a sweetening agent, a sour agent, maltodextrin and beta-cyclodextrine for blending mixed liquor after homogenate, performing homogenizing treatment on the mixed slurry after being blended, drying the mixed slurry after being subjected to homogenizing treatment, and performing grinding for flour milling so as to prepare the raphnus sativus compound vegetable powder. The vegetable powder prepared by the method disclosed by the invention is free from any artificial color, light in carmine, stable in color, uniform in powder texture, fine, smooth, and free from any impurities, has unique fragrance of the raphnus sativus and the sweet potatoes, does not have pungent taste of radishes, accepted by consumers, is coordinative in fragrance, and moderate in taste and sugariness, has rich lysine, is balanced in nutrients and conforms to demands of current consumers.

The invention discloses a portable multipurpose charcoal smokeless barbecue box, comprising: a box body which is an insulation box body; a combustion chamber movably arranged in the center of the box body; a grill movably arranged in the box body on two sides of the combustion chamber; a cooking utensil movably arranged in the box body above the combustion chamber, wherein a gap is formed between the cooking utensil and the combustion chamber; a combustion chamber heat-insulating layer arranged in the box body below the combustion chamber; and an oil tray horizontally movably arranged at the bottom of the box body below the combustion chamber heat-insulating layer. The portable multipurpose charcoal smokeless barbecue box is simple in structure, can eliminate fume of a traditional charcoal barbecue oven, and can protect the air environment; the temperature of the box is kept constant, barbecuing operations are decreased, barbecuing time is shortened, and barbecue taste and quality are improved; the portable multipurpose charcoal smokeless barbecue box is small in size, has a handle and is very suitable for outdoor safety barbecue in modern times.

The invention provides raphnus sativus compound vegetable powder and a preparation method thereof. The preparation method comprises the following steps of firstly, cleaning raphnus sativus and sweet potatoes, performing dicing, and adding water for mashing so as to obtain mixed slurry; performing homogenate on the mixed slurry with a colloid mill, adding a sweetening agent, a sour agent, maltodextrin and beta-cyclodextrine for blending mixed liquor after homogenate, performing homogenizing treatment on the mixed slurry after being blended, drying the mixed slurry after being subjected to homogenizing treatment, and performing grinding for flour milling so as to prepare the raphnus sativus compound vegetable powder. The vegetable powder prepared by the method disclosed by the invention is free from any artificial color, light in carmine, stable in color, uniform in powder texture, fine, smooth, and free from any impurities, has unique fragrance of the raphnus sativus and the sweet potatoes, does not have pungent taste of radishes, accepted by consumers, is coordinative in fragrance, and moderate in taste and sugariness, has rich lysine, is balanced in nutrients and conforms to demands of current consumers.

The invention discloses an injection molding device for thermoplastic polyurethanes (TPU) barrel materials. The injection molding device comprises a base, a dehumidification drying machine, a drying pipe, a quantitative drying funnel, a multi-edge variable pressure screw, a heat preservation exhaust device, an exhaust port, a nozzle, an ingate sleeve, an electromagnetic valve, a cooling port, a mold, a vacuum pump, an ingate sleeve vacuum pipe, a heat preservation exhaust vacuum pipe, anti-vibration pads and a rear ejector rod, wherein the multi-edge variable pressure screw is arranged on thebase, the quantitative drying funnel is arranged at the right end of the multi-edge variable pressure screw, and the multi-edge variable pressure screw is provided with the exhaust device (6); the nozzle is arranged at the left end of the multi-edge variable pressure screw, the nozzle is matched with the ingate sleeve, and the nozzle abuts against the ingate sleeve; and the ingate sleeve is matched with the mold, and the left side of the mold is connected with the rear ejector rod. The injection molding device has the characteristics of thorough exhaust, no flow mark, pore or burning, recyclable processing, accuracy promotion and service life prolonging.

The invention relates to a combined sterilization process of ozone, ultraviolet and nanometer silver paint films for assuring the quality of freeze-dried foods, belonging to the technical field of drying food safety control. The main processes of the combined sterilization comprise adopting nanometer silver as the raw material to pre-process the freeze-dried food, combining the sterilization method of finished products by ozone sterilization or ozone and other techniques, and controlling the microbiological content within 1000 micro-organisms / gram, coliform group bacteria (colibacillus) to reach the mark (negative). The invention adopts the mutually combined process of ozone, ultraviolet and nanometer silver, and also comprises a new process for subsequently removing residual ozone, whichnot only increases the ozone sterilization effect for leading sterilized products to control the microbiological content within the safe range, but also cannot damage the quality, the unique feature,the flavor, and the nutrition ingredients of the freeze-dried food.

The invention discloses luggage and a surface layer processing technology thereof. The luggage comprises a luggage body; and the luggage body is at least provided with a shell, a prime coat located on the surface of the shell, an electroplated layer located on the surface of primer, and a finish coat located on the surface of the electroplated layer from inside to outside. The luggage is durable, and beauty and practicability are balanced; the excellent color effect of the luggage is ensured through a metal film layer, and an aluminum-plated layer is provided with the bright and clean surface and further has good corrosion resistance; and the surface of the luggage is uniform in color and free of obvious color difference, the surfaces of the plated layers are free from scorch, peeling, blistering, skip plating and mechanical damage, meanwhile the abrasion-resistant property of finish paint is excellent, and thus the situation of scratching is not prone to occurring.

The invention supplies walnut pipeline type normal temperature dryer. It ties plastic film pipe at the output of the normal temperature fan, fills the walnut into the pipe, ties the output of the filmpipe at hard outlet pipe, inserts stirring stick between the film pipe and the ground. The invention has the advantages of low investment, simple operation, easy controlling, litter powder expenditure, better flavor for dried walnut than heat drying.

A pipeline-type ordinary-temp drier for drying fresh longan features that a tubular plastic film is tied onto the exit of an ordinary-temp blower, the fresh longan fruits are loaded in said tubular plastic film, the exit of tubular plastic film is tied to a hard discharge pipe, and the stirring rods are arranged between said tubular plastic film and ground.

A pipeline-type ordinary-temp drier for drying Fructus momordicae features that a tubular plastic film is tied onto the exit of an ordinary-temp blower, the Fructus momordicae fruits are loaded in said tubular plastic film, the exit of tubular plastic film is tied to a hard discharge pipe, and the stirring rods are arranged between said tubular plastic film and ground.

The invention relates to the preparation of bean products, in particular to a method for preparing bean curd skin. The object of the present invention provides a kind of production method of bean curd skin to the problem existing in the prior art, does not use any bad additive, combines the processing technology of traditional food bean curd skin, has improved the yield and quality of bean curd skin, and energy consumption is low, and output high. The technical scheme of the present invention is to optimize the cooking conditions of soybean milk on the basis of the processing technology of traditional food bean curd skin, find the most suitable temperature and time for cooking milk, improve the quality of bean curd skin, and shorten the time for film formation of bean curd skin . And the vacuum concentration method is used to concentrate the remaining soy milk after peeling off the skin. Under low pressure conditions, the remaining soy milk can be boiled and concentrated under low temperature conditions, which increases the concentration of the remaining slurry and facilitates dipping. At the same time, because it is carried out under low temperature conditions, Therefore, the slurry will not be burnt, which ensures the quality and saves energy consumption.

The invention provides a method for preparing carboxymethyl starch sodium by the microwave non-alcohol solid phase one step alkalizing method, which makes creative improvements based on the prior dry-process production technique. The method uses micro waves to heat, thereby the reaction efficiency is high, the reaction time is short and the production efficiency is high; moreover, no dispersant is used, thereby while microwave heating, the charring of starches due to overheat does not happen, and the reaction temperature is easier to control; the alkali and chloroactic acid are both respectively added once, thereby simplifying the technological process; organic solvents such as ethanol, etc. are not used in the reaction process, thereby lowering production costs.

The invention discloses a galvanized composite brightening agent and a preparation method thereof. The galvanized composite brightening agent consists of the following components: 100-300kg / t of fatty alcohol-polyoxyethylene ether, 50-150kg / t of 95-98% sulfuric acid, 100-300kg / t of 20-40% sodium hydroxide solution, 50-90kg / t of o-chlorobenzaldehyde, 50-100kg / t of benzoic acid, 3-10kg / t of nicotinic acid, 10-30kg / t of sodium benzoate and 5-30kg / t of a nno dispersing agent; the previous components, depending on a certain sampling order and under a certain reaction condition, are prepared into the galvanized composite brightening agent. The composite brightening agent can be applicable to a potassium chlorides or sulfate galvanizing solution, and is rapid to brighten, high in cloud point, capable of remarkably widening brightness of a current density zone, bright in full gloss in a low-current density zone, and good in brightness.

The invention discloses a smokeless charcoal fire barbecue oven with a water circulation grate, the smokeless charcoal fire barbecue oven with the water circulation grate comprises an oven body, the water circulation grate is arranged in the oven body, the water circulation grate comprises split water tanks and water passing pipes, the plurality of water passing pipes are arranged between the two split water tanks, and the water passing pipes are connected with the split water tanks. The two ends of the water passing pipe are communicated with the two split water tanks respectively, and two split carbon boxes are arranged at the bottom end of an inner cavity of the oven body. A water tank water filling nozzle and a water filling nozzle sealing cover are arranged outside the split water tank; an air volume adjusting plate used for adjusting heat is arranged on the side wall of the oven body, a plurality of ventilation openings are formed in the other side of the oven body, and a sliding rail is fixedly arranged on the side wall of the oven body; the barbecue oven is connected with the water pipe through the two split water tanks to cool the grate, oil and fat of food cannot fall into carbon through the split carbon box to generate oil smoke combustion, and the barbecue oven is a real smokeless barbecue oven.

A method for preparing a superhydrophobic film on the surface of metal materials, belonging to the technical field of surface hydrophobic treatment of metal materials. The method steps include: pretreating a metal substrate to remove oil stains and oxides on the surface of the metal substrate; using the impurity-removed metal substrate as a cathode, inert electrode materials, pure Ni electrodes or lead-tin alloy electrodes as anodes, and the electrode spacing is 0.5~2cm, placed in the electroplating solution for electroplating, electroplating uses a DC power supply, and the controlled current density is 50~70A / dm 2 , rinse and blow dry to obtain the metal matrix after electroplating; soak it in an ethanol solution of long-chain fatty acids for more than 2 minutes, modify it, and dry it to obtain a superhydrophobic film on the surface of the metal material. Its morphology is uniform and irregular, and the roughness value is 1.732~2.036μm, and the hydrophobic angle reaches more than 150°. The superhydrophobic film has anti-stick, self-cleaning and anti-corrosion properties and is widely used in life and industry.

The invention supplies Chinese date pipeline type normal temperature dryer. It ties plastic film pipe at the output of the normal temperature fan, fills the Chinese date into the pipe, ties the outputof the film pipe at hard outlet pipe, inserts stirring stick between the film pipe and the ground. The invention has the advantages of low investment, simple operation, easy controlling, litter powder expenditure, better flavor for dried Chinese date than heat drying.

The invention provides a nut butter processing method for a cooking machine, which includes a baking step: heating the nuts in the cup body to ripen by a heating plate; and a crushing step: driving a crushing knife to rotate by a motor to crush the nuts in the cup body. Using a cooking machine to make jam is not only more convenient and faster than the traditional home-made method, but also has fewer production steps and less utensils, making the production process easy and pleasant, which greatly improves the user's pleasure in making jam, that is, The fun of DIY for users; at the same time, the heating plate is set at the lower end of the cup body, and the heating plate includes the heating plate body and the heating tubes arranged on the side wall of the heating plate body, so that the nuts at the bottom will not be sticky, and the nuts at the bottom will not be burned from the side. Heating the nuts can make the nuts be heated more evenly, ensure that the nuts are ripe without burnt smell, and can also produce a strong nutty aroma, so that the produced nut butter is more delicious and mellow.

The present invention discloses a sweet tea powder and a preparation method thereof. The sweet tea powder comprises the following raw materials: raw milk, maltodextrin, white granulated sugar and palmoil. The preparation method comprises the following steps: step 1, mixing the raw milk, the maltodextrin, the white granulated sugar and the palm oil to obtain a mixed solution; step 2, homogenizingand sterilizing the mixed solution to obtain a sterilizing liquid; and step 3, carrying out vacuum concentration spray drying, cooling, sieving and packaging on the sterilized liquid. The sweet tea powder obtained by the method has a milky white color, has a peculiar smell and taste, is free from irritating, burnt, rancid and other peculiar smell, is good in brewing property, is free from visibleforeign impurity visible to naked eyes, accords with standard requirements of physical and chemical indexes and microbial indexes, and is simple in preparation method, low in production cost and suitable for large-scale production for enterprises.