47results about How to "No moisture loss" patented technology

The invention relates to a chewing soft capsule shell, a chewing soft capsule drug and a prepration method thereof. The soft capsule shell consists of the following raw materials: 25-35 wt% of gelatin, 15-25 wt% of glycerol, 35-50 wt% of purified water, 0.1-1 wt% of sodium alginate, 0.1-1 wt% of carrageenan, 0.1-1 wt% of pectin, 1.5-2.5 wt% of sorbitol and 2-5 wt% of polyvinyl alcohol 400. The chewing soft capsule shell further comprises the following components: 0.1-0.3 wt% of sweetener, 0.2-0.4 wt% of acidifier, 0.001-0.01 wt% of spice, 0.001-0.01 wt% of preservative and 0.001-0.01 wt% of pigment. The soft capsule shell prepared by the raw materials has the advantages of small mechanical strength and toughness, and the invention further provides the method for preparing the chewing soft capsule drug.

The invention provides moisturizing infant hip-protecting lotion for removing diaper rash and a preparation method thereof. The moisturizing infant hip-protecting lotion comprises the following substances: lithospermum olive oil, tea tree oil, safflower oil, sea buckthorn pulp oil, an olive emulsifier, a universal simple emulsifier, distilled water, garden burnet extracting solution, polygonum cuspidatum extracting solution, lonicera japonica extracting solution, mother chrysanthemum extracting solution, fructus cnidii extracting solution, green tea extracting solution, radix stemonae, foliumartemisiae argyi extracting solution, sodium alga acid, borneol, zinc oxide, calamine, glycerin, propylparaben, 75% of ethanol and essence. Compared with the prior art, the lotion for removing diaperrash provided by the invention adopts the extracts of multiple medicinal materials, is mild in property, high in stability, high in safety, capable of clearing, moisturizing and nourishing and pleasant in smell and can effectively improve the infant diaper rash symptoms, so that parents do not worry about the infant diaper rash problem. Meanwhile, the infant skin can be wetted and moisturized, andthe resistance of the infants is enhanced.

The invention relates to special handwork plasticine for English course, which is used for showing English characters or words to be learned on a blackboard in forms of plasticine characters during English teaching at schools and kindergartens so as to enhance the teaching interestingness. The special handwork plasticine for English course is prepared from the following raw materials in parts by weight: 30 parts of resin clay, 10 parts of pectin, 0.5 part of bone glue, 5 parts of aloe gel, 40 parts of modified corn starch, 10 parts of glutinous rice flour, 5 parts of neodymium iron boron magnetic material powder, 3 parts of almond oil, 1 part of palm oil, 1 part of chamomile essential oil, 0.2 part of pericarpium granati extract, 0.5 part of refined salt, 3 parts of calcite powder, 20 parts of flour, 0.5 part of calcium stearoyl lactylate, 0.2 part of sodium tripolyphosphate, 0.2 part of polymethylphenyl siloxane liquid, 5 parts of kieselguhr, 0.5 part of food coloring and 10 parts of water. In the invention, the English characters or words to be learned are shown on the blackboard in forms of plasticine characters so as to enhance the teaching interestingness and realize the characteristics of environmental protection, no toxin, harm or crack, antibacterial property, good forming property, moderate hardness and convenience in demoulding.

The invention discloses a solid molding product made of milk powder, and a preparation technology of the solid molding product, belonging to the field of solid molding products made of the milk powder. The solid molding product made of the milk powder is prepared from the following components by weight: 10.0-80.0g of milk powder or 800.0-1000.0g of milk, 5.0-50.0g of a sweetening agent, 0.1-1.0g of fermented milk, 2.0-50.0g of starch, 0.1-5.0g of an acidity agent, 0-5.0g of red date granules, 0-15.0g of non-dairy creamer and 0-3.0g of cream or 0-8.0g of shortening oil. The solid molding product made of the milk powder is a leisure dairy product which has Inner Mongolia characteristic and is convenient to eat; the milk is fermented by probiotics and then is mixed into the product as a bonding agent. According to the preparation technology, a cheese molding cutting and distributing machine is used, and a microwave tunnel furnace is used for baking and sterilizing, so that the original nutritive value, taste and flavor of the product can be better maintained.

The invention discloses water retention and slow release fertilizer coated with cow hair keratin. The water retention and slow release fertilizer is prepared from raw materials in parts by weight as follows: 20-21 parts of cow hair, 80-85 parts of sorghum stalks, 65-70 parts of bagasse, 30-35 parts of fish scales, 22-24 parts of bovine bones, 20-22 parts of fish meal, 40-42 parts of red mud, 1-1.2 parts of zinc humate, 1-1.2 parts of sodium alginate, 1-1.2 parts of super absorbent resin powder, 20-22 parts of attapulgite clay, 0.2-0.3 parts of fatty acid methyl ester ethoxylate, 0.2-0.3 parts of sodium carbonate, 20-21 parts of mercaptoethanol, 18-19 parts of urea, 3-4 parts of sodium dodecyl sulfate, 0.2-0.3 parts of transglutaminase, 3-4 parts of starch, 18-20 parts of a 10% polyvinyl alcohol solution, 7-8 parts of a 5% carboxymethylcellulose solution, 4-5 parts of formaldehyde, 5-6 parts of glycerin, 0.2-0.3 parts of borax and 2-2.5 parts of microbial powder. The water retention and slow release fertilizer can improve the water retention of soil.

The invention relates to shining, moisturizing and skin-finishing cream and a preparation method thereof. The cream comprises the following matters: macadimia nut oil, sweet almond oil, shea butter, isooctyl palmitate, stearic acid, a compound emulsifier, a superior olive liquid crystal moisturizing emulsifier, silicone oil, a sodium alginate solution, left-handed sodium lactate, an amino acid moisturizer, a lily extracting solution, a gel formation agent solution, a Carbomer solution, a 23% triethanolamine solution, glycerol, distilled water, an efficient preservative and essence. Compared with the prior art, a lot of natural plant components are added into the cream prepared by the invention, so that the cream is suitable for various skins. On the one hand, facial cells are accelerated to regenerate by lily essence, left-handed sodium lactate and the like to realize the shining effect. On the other hand, natural plant oils such as macadimia nut oil and sweet almond oil are used, so that the facial skin has the moisturizing and skin-finishing effect, metabolism is accelerated, moisture of skin is prevented from losing, and the facial skin is ruddy and glossy.

The invention discloses a cooling and heating device for cooked food, which comprises a processing chamber, a vacuum pump, a heat transfer device, a thermoelectric couple, a temperature controller and a lifting table, wherein the heat transfer device consists of a heat transfer pipe installation plate, a heat transfer cover connected above the periphery of the heat transfer pipe installation plate and a plurality of heat transfer pipes which are fixed to the lower surface of the heat transfer pipe installation plate and are distributed uniformly. By the cooling and heating device, the temperature difference of each part inside cooked food in the cooling or heating process can be prevented effectively, the cooling and heating time of the cooked food can be shorten greatly, and the moistureof the food is not lost in the cooling process.

The invention relates to a refrigerator, comprising: an upper refrigerating room located at the top of the refrigerator, a lower refrigerating room at the bottom of the refrigerator, and a freezing room located between the upper and lower refrigerating rooms; an air duct is arranged on the rear wall of the freezing room, and an evaporator is arranged in the air duct and the first fan, the air duct is located on the side wall of the freezing chamber and is provided with ventilation holes; the two air outlets of the air duct pass through the through holes provided on the insulation partition between the freezing chamber and the upper and lower refrigerating chambers and the upper , The lower refrigerator room is connected. The cold air is sent to different refrigerators through the air duct, and the food is placed in different refrigerators according to the optimum storage temperature of different foods, so as to ensure that the nutritional value and moisture of the food will not be lost.

The invention relates to a transplanting method for project tree species. The transplanting method comprises the step of season selection: the middle of March of early spring or November-December of late autumn; the method also comprises the following steps: I, digging tree species from the former habitat; II, wrapping rhizomes of the tree species with a packing sheet, and soaking in solution; III, pruning the tree species: pruning away part of tree trunks, branches and leaves of crown parts according to the planting requirements; IV, spraying nutrient solution to the crowns, wherein the nutrient solution comprises auxin and preservative; V, outplanting in June-October for cultivation; VI, performing hole-planting and excavation; VII, planting; VIII, earthing. The transplanting method disclosed by the invention has the positive effects that transplanting on the tree species is performed in the season of early spring or late autumn, so that root systems of the tree species fully grow in soil balls, and the survival rate is high.

The invention discloses a production method of pork braised in brown sauce by performing vacuum low-temperature processing. The production method of the pork braised in the brown sauce by performing the vacuum low-temperature processing comprises the following steps: 1, preparing a mixing material; 2, preparing sauce; 3, uniformly mixing streaky pork chunks with the mixing material, or mixing the streaky pork chunks with the sauce and the mixing material together; 4, performing vacuum packaging on the treated streaky pork chunks; 5, carrying out water-bath cooking on the vacuum-packaged streaky pork chunks; and 6, pouring the sauce on the fully steamed streaky pork chunks and eating the streaky pork chunks after heating, or directly eating the streaky pork chunks. The pork braised in the brown sauce disclosed by the invention is cooked in the way of vacuum low-temperature steaming, so that moisture in the pork does not loss while nutrients and flavor components are entirety retained in products of the pork braised in the brown sauce; thus, unique tenderness and freshness are maintained for the products of the pork braised in the brown sauce. The pork braised in the brown sauce is processed under the conditions of measured temperature at 85-90 DEG C, so that low-temperature products which are rich in nutrition and little in toxic and harmful substances are prepared. The streaky pork chunks are braised at low temperature for a long time, so that the braised streaky pork chunks are well flavored, good in flavor presence as well as red and gorgeous in color and luster; moreover, stir-frying processes in traditional processing methods of the pork braised in brown sauce, which hinder industrial production, are saved; thus, the production method of the pork braised in the brown sauce is suitable for large-scale mass production.

The invention relates to a fruit and vegetable precooling device. The fruit and vegetable precooling device comprises a cooling box, a refrigerating unit (15), a hydrogen-filling device, a hydrogen-recovering device and a temperature-measuring device, wherein the cooling box consists of an inner shell (12) and an outer shell (10); and an evaporating coil (11) of the refrigerating unit (15) is paved between the inner shell (12) and the outer shell (10). Hydrogen is filled into the cooling box and serves as a heat-transfer medium, so that cold is transferred quickly from the evaporating coil tofood, precooling time is effectively shortened, energy consumption of the refrigerating unit is reduced, and operating cost is reduced.

The invention discloses adhesive hydrogel and a preparation method thereof, and belongs to the technical field of preparation of macromolecular biological materials. The preparation method of the adhesive hydrogel comprises the following steps: S1, mixing a chitosan solution and a caffeic acid solution, and then performing dialysis, rotary evaporation and drying to obtain modified chitosan; s2, mixing and stirring the modified chitosan solution and a polyvinyl alcohol solution to obtain a hydrogel precursor solution; and S3, dropwise adding an oxidized konjac glucomannan solution into the hydrogel precursor solution, and stirring to obtain the adhesive hydrogel. The invention also discloses the adhesive hydrogel prepared by the preparation method. The adhesive hydrogel prepared by the preparation method has relatively good adhesion.

The present invention provides a bouilli processing method, which comprises: 1) preparing a stirring material, 2) steaming, 3) sousing, 4) low temperature steaming, 5) decocting, 6) freezing, 7) smoking, and 8) frying. According to the present invention, the water of the prepared bouilli is not lost, the nutrition and the flavoring components are completely left in the product, the special tenderness and the special freshness of the bouilli product are maintained, the material is are directly added to the raw materials of the streaky pork by using the high and fine seasoning processing technology, the sousing process is added, the obtained meat block has characteristics of good flavoring, excellent taste and red color, the frying process hindering the industrial production in the traditional bouilli processing is eliminated, and the production method is suitable for the large-scale mass production; and the prepared bouilli product uses the vacuum packaging and is soused at the low temperature, and the stirring material, the seasoning and the fried meat semi-finished product completely contact under the water-oil phase condition, such that the permeation effect and the uniform flavoring are easily achieved, and the quality of the meat block is not easily damaged under the conditions of the low oxygen and the low temperature.

The invention belongs to the field of cigarette packaging and provides a cigarette acceleration device and a defective cigarette recovery and processing device used for recovery and processing of defective cigarettes. The recovery and processing device comprises a cigarette feeding mechanism, the cigarette acceleration device, a cigarette scratching mechanism and a vibration sorting mechanism. The defective cigarettes fall into a cigarette feeding tank under actions of a stirring block and a cigarette poking roller, and the cigarettes are poked into the cigarette acceleration device with a vacuum suction apparatus under the action of a cigarette poking wheel. The cigarette acceleration device is internally provided with a cigarette acceleration passage, a compressed air cavity is connected with the cigarette acceleration passage through an inclined passage, and compressed air serves as a power source for acceleration of the cigarettes in a pipeline. The accelerated cigarettes enter the cigarette scratching mechanism which comprises a rotary guide wheel and a disc cutter in high-speed rotation, the cigarettes in high-speed motion directly fly to a vibration screen for sorting after being scratched, and directly-usable tobacco shreds and separated cigarette auxiliary materials are obtained after sorting. The cigarette acceleration device and the defective cigarette recovery and processing device have advantages of simple structure, convenience and quickness in adjustment, reduction of breakage of the tobacco shreds, high recovery efficiency and the like.

The invention discloses hundred-taste chicken and a preparation process thereof, and relates to the technical field of food processing. The problem is solved that the entire edible effect is poor dueto the fact that the obtained product is larger in greasy degree after the chicken is processed. The hundred-taste chicken is prepared from, by weight, 80-90 parts of fresh chicken, 8-10 parts of white sugar, 3-4 parts of salt, 0.2-0.3 part of monosodium glutamate, 0.4-0.6 part of spices, 2-5 parts of de-greasiness fruits, 2-5 parts of de-greasiness vegetables and 1.2-1.5 parts of allspice. The hundred-taste chicken has the advantages that the greasiness is greatly reduced when being eaten, the meat is fresh and tender, and the edible effect is good.

The invention provides a preparation method of quick-frozen bamboo shoots. The method includes the steps of: cleaning selected fresh bamboo shoots with clear water, and then drying the moisture on surfaces of the cleaned bamboo shoots; soaking the fresh bamboo shoots in tincture of iodine with a concentration of 3.2% for 30min, and then further performing soaking with a sodium chloride aqueous solution for 20min; brushing a layer of chlorophyll on the surfaces of the bamboo shoots, and then performing freezing to -10DEG C; taking out the bamboo shoots, and performing thawing to 5-10DEG C, and then using a fresh-keeping liquid to perform soaking treatment for 1h; then flushing the bamboo shoots with room temperature distilled water once, then performing natural air drying till no water dripping on the surface, then putting the bamboo shoots into a instant freezer and conducting quick-freezing to -15DEG C, then detecting the bamboo shoots, performing packaging when the bamboo shoots are qualified, and storing the finished product in a -20DEG C cold storage. The method provided by the invention employs tincture of iodine to soak bamboo shoots, ensures no water loss of bamboo shoots, and the treated bamboo shoots have no nutrient loss and enough crispness, thawed bamboo shoots do not soften, and bamboo shoot fiber has enough elasticity.

The invention discloses a Baiwei chicken and a production process thereof, relates to the technical field of food processing and solves the problem of poor taste of spiced chicken in the prior art. The Baiwei chicken is prepared from the following raw materials in parts by weight: 80-90 parts of frozen fresh chicken, 8-10 parts of white sugar, 3-4 parts of table salt, 0.1-0.3 part of aginomoto and0.3-0.5 part of spices. According to the invention, the frozen fresh chicken with fresh meat is adopted and combined with spices and seasonings; the whole chicken becomes tasty in the manner of boiling with big fire and then is stewed with low fire, and then the chicken is quickly cooled under the environment at -10 plus or minus 2 DEG C to make sure the chicken does not lose water; frying with oil under constant temperature can make the product appearance look more golden yellow and glossy, so that the product can become more appetitive for customers; the produced Baiwei chicken tastes nice,with fresh and tender meat and fragrant smell; the time of the whole chicken staying in air is short from cooking to packaging, more secondary pollution can be avoided and the shelf life is prolonged.

The invention discloses a liquid pressed powder box facilitating powder core replacement which comprises a box body and an upper cover connected to the top of the box body. A replaceable pressed powder core is arranged in the box body, a bottom cover is arranged at the bottom of the box body and is round, a fastener is connected to the edge, an annular covered groove is further formed in the bottom of the box body and is provided with a gap, and the fastener is matched with the gap. The replaceable pressed powder core is provided with a cavity in the inside, the cavity further comprises a foundation make-up accommodating cavity, a hard lining cover is arranged at the top of the foundation make-up accommodating cavity, the middle of the hard lining cover is recessed to form a foundation make-up liquid extruding region, and micro holes are densely distributed in the foundation make-up liquid extruding region. The edge of the lower end face of the hard lining cover is evenly connected with a plurality of elastic devices, one end of each elastic device is connected to the bottom of the cavity, a piece of micro-hole sponge is arranged above the hard lining cover, a seal cover is arranged at the top of the cavity, and a powder puff is arranged above the seal cover. The liquid pressed powder box enables foundation make-up liquid to be evenly extruded out and facilitates powder core replacement.

The invention discloses fog-feeling lip mud with a soft and dense mousse texture. Comprising the following components in percentage by weight: 18%-18.05% of a refreshing emollient, 4.05%-4.07% of a polydimethylsiloxane emollient, 3% of a diisostearyl malate emollient, 2.5%-2.55% of a cetyl PEG / PPG-10 / 1 polydimethylsiloxane emulsifier, 2% of a phytosterol / octyldodecanol lauroyl glutamate emollient, 2% of a vinyl polydimethylsiloxane / polymethylsiloxane silsesquioxane cross-linked polymer filler, 1.75%-1.77% of a CI77491 coloring agent A and the balance of water. The skin-care cream is prepared from the following components in percentage by weight: 1.5%-1.52% of a tribehenin thickener, 1.5%-1.55% of a sorbitan isostearate emulsifier, 1.2% of a CI77491 coloring agent B, 1% of a tocopheryl acetate emollient, 1% of a CI77891 coloring agent, 0.3% of a phenoxyethanol preservative, 0.1% of a skin conditioner, 0.05%-0.08% of an aromatic and 0.05%-0.07% of a CI15850 coloring agent; the fog-feeling lip mud with the soft and dense mousse texture has the advantages that the emulsion stability is improved, the smearing property of the lip mud is effectively improved, and the smooth and non-sticky skin feeling is provided.

The invention provides pervious concrete and a preparation method thereof. The pervious concrete is prepared from, in parts by weight, 200-300 parts of cement, 30-80 parts of mineral powder, 30-80 parts of fly ash, 1400-1700 parts of gravel, 1-5 parts of rubber powder, 0.5-5 parts of cellulose and cellulose ether, 0.5-5 parts of starch ether, 3-4 parts of an additive and 57-84 parts of water. The raw materials used in the pervious concrete are common and easy to obtain, the production process is simple, and cellulose / cellulose ether and starch ether are added as thickening and water-retaining agents, so that the produced pervious concrete is suitable for long-distance transportation, high-strength pervious concrete can be prepared while good pervious rate is met, and the pervious concrete is suitable for production of common commercial concrete mixing plants.

The invention discloses a method of using a nutrient solution to graft kiwi fruit. The method comprises the steps of 1, preparing a first nutrient solution and a second nutrient solution; 2, preparing the nutrient solution for grafting the kiwi fruit; 3, processing the scion end and grafting stock of the kiwi fruit; 4, conducting punching, wherein multiple through holes reaching the phloem are drilled in circumferential cell walls of the scion oblique plane and a grafting stock cutting edge of the processed kiwi fruit; 4, conducting bud embedding and binding up, wherein binding up is conducted with polyethylene film, after a while, thin film located at the through holes of the scion or the grafting stock oblique plane cutting edge is pierced, the positions of pierced holes are the same as those of the through holes in the scion oblique plane, needle tubes of which the sizes are equal to those of the holes and the through holes are inserted into the through holes, one ends of the needle tubes are inserted into the through holes, the other ends of the needle tubes are connected to a box body containing the nutrient solution, the nutrient solution in the box body flows into the through holes along the needle tubes to enter the phloem of the scion or the grafting stock.

The invention provides a method for making canned pork. The method includes the steps of 1) mixed material preparing; 2) steaming; 3) pickling; 4) low temperature steaming; 5) frying; 6) freezing; 7) smoking; 8) bone soup preparing; 9) extracting; 10) canning. According to the canned pork prepared with the method, moisture losing is avoided, nutrition and flavoring ingredients in pork are fully reserved in the product, and the specific tenderness and freshness of the canned pork product are kept; as seasoning is directly added into a streaky pork raw material with the high fine seasoning processing technology, and the pickling process is added, the tasty effect on meat pieces is good, flavoring is good, the color and luster are red and brilliant, and the method is suitable for large-scale production; according to the prepared canned pork product, as vacuum packaging and pickling under the low-temperature condition are adopted, a mixed material, the seasoning and semi-finished fried meat are in sufficient contact under the water-oil phase conditions, a permeating effect and even flavoring are facilitated, and the quality of the meat pieces is not prone to damage under the low-oxygen and low-temperature conditions.

The invention discloses antibacterial peptide Cbf-14 hydrogel as well as a preparation method and application thereof. The hydrogel is prepared from the following materials in percentage by mass: 0.5 to 2.0 percent of polypeptide Cbf-14, 1.0 to 2.0 percent of methyl cellulose and10.0 to 15.0 percent of glycerol, with the balance being distilled water. The antibacterial hydrogel provided by the invention has good antibacterial activity on pathogenic microorganisms such as gram positive bacteria and gram negative bacteria, and can effectively reduce a bacterial load at the skin wound of a rat and promote the healing of the skin wound. The antibacterial peptide Cbf-14 hydrogel has a unique preparation process and a convenient administration mode, and has wide application prospects.

The invention discloses a method for urging peanut gynophores to fruit on the ground. The method comprises the steps of manufacturing special gynophore culture substrates, and utilizing a black light-proof plastic film to perform bandage treatment on the gynophores on the ground; and enabling the special gynophore culture substrates to be formed by evenly mixing calcium superphosphate, gel and seedling culture substrates according to the mass ratio of 1:(4-110):(16-440). The method mainly solves the problem that the upper gynophores of peanuts cannot enter soil to be developed into full legumes, the reproduction coefficient of the peanut hybrid F1 generation and rare germplasm resources is improved, and the problem that interspecific filial generations cannot form the legumes due to the fact that plants grow vigorously and the gynophores are too far away from the ground can also be solved.

The invention discloses a device for storing bulk cigarettes through automatic-control low-temperature freshness preservation and moisture preservation. The device comprises a cigarette storage barrel, wherein the cigarette storage barrel comprises a storage device outer barrel and a storage device inner barrel; a heat insulation layer is arranged between the storage device outer barrel and the storage device inner barrel; a temperature detection probe is arranged on a barrel wall of the storage device inner barrel; and a filter screen, a cool air distribution plate, an annular support hoop, an airtight door, a cool air circulating fan, an electronic cooling circuit, an electronic cooling circuit hot and cold end diaphragm, a cooling fan, a temperature control display module, a cooling fansafety screen and a base are sequentially arranged on the bottom part of the storage device inner barrel from top to bottom. According to the device for storing the bulk cigarettes through automatic-control low-temperature freshness preservation and moisture preservation provided by the invention, the cigarettes can be preserved with freshness, moisture and fragrance at low temperature, the fragrance and the moisture of the cigarettes are prevented from being lost at low temperature, the active level of microorganisms and bacteria is reduced under the low-temperature state of the cigarettes,the generation of mildews and worms on the cigarettes is reduced, and the pleasant feeling during a cigarette smoking process is improved.

The invention provides an environment-friendly soil sample bottle and a using method thereof. The soil sample bottle is composed of a bottle cap, a bottle body shell, a bottle body mold pressing inner layer and a composite lining bag; the upper portion of the bottle body shell is connected with the bottle cap, and the bottle body shell is formed in the manner that the interior and the bottle body mold pressing inner layer are integrated; and the bottle body shell comprises a port part, a bottle body straight cylinder, a trapezoidal cylinder, a bottle bottom, a bottle cap, a two-dimensional code, a first label inserting bag, a bar code, a support, a clamping ring and a port groove. The composite lining bag comprises an outer folding line, an inner folding line, a folding face A, a folding face B, a fixing sleeve, a lining bag body, a visual window and a second label inserting bag. The environment-friendly soil sample bottle consists of the bottle cap, the bottle body shell, the bottle body mold pressing inner layer and the composite lining bag, can be selected, combined and used according to the pollution degree and components of a sample, and adopts the manners of classified use and waste sample packaging and graded treatment, so that the environmental protection concept and target of harmless reduction and zero emission of solid wastes are effectively realized.