88results about How to "Reasonable processing technology" patented technology

The invention relates to a formulation technology of the compound feed for carps. The compound feed is prepared from the following raw materials in percentage by weight: 20-30 percent of soybean meal CP 46%, 18-23 percent of cottonseed meal CP 45 %, 12-18 percent of rapeseed cake, 4-10 percent of imported fish meal, 13-20 percent of wheat, 4-9 percent of rice bran, 2-10 percent of maize gluten feed, 1.6-3 percent of soybean oil, 1-2 percent of calcium biphosphate, 0.1-0.3 percent of salt, 0.15-0.3 percent of choline chloride 50% of content and 0.7-1.3 percent of carp premix compound, and the sum of the components is 100 percent. The compound feed for carps, which is prepared by the formulation of the compound feed for carps, enables carps to grow rapidly and have high single birth and strong disease resistance and has low bait factor, decreased culture cost and obvious economic benefits.

The invention provides a mosquito proof finish agent, process for preparation, and a mosquito proof fabric processed by adopting the process for preparation, wherein the mosquito proof finish agent is mainly composed of cyclodextrin compound, anophelifuge, surface activator, buffering agent, accelerant and cross linking agent, through including the anophelifuge into the cyclodextrin compound hollow chamber and then using the glyoxaline resin as the cross linking agent and then charging certain other addictive to obtain the finish agent. The solution of the mosquito proof finish agent goes through the slop padding, pre-baking and baking procedures and is dressed onto the cloth material through chemical cross linking method to obtain a mosquito proof fabric. In order to improve the mosquito proof effect, the obtained mosquito proof fabric is further dipped by the diethyltoluamide alcohol solution and is dried to complete the process. The mosquito proof fabric has the advantages of safety, long duration of mosquito proof effect and wearing comfort and can be widely applied in the process of each kind of mosquito proof fabric with good social and economy benefits.

The invention provides a chicken claw with pickled peppers and a processing method thereof. The chicken claw with pickled peppers is produced with chicken claws as a raw material and pickled rod chilli, salt, anise, scallion, ginger, garlic, cassia bark, Chinese prickly ash, cooking wine and water as accessory materials through steps consisting of cleaning, trimming, draining, marinating and pickling, air drying of a blank, coating of sugar, frying, boiling and cooling. The invention is characterized in that 20 parts by weight of pickled rod chilli, 7 parts by weight of salt, 20 parts by weight of anise, 8 parts by weight of scallion, 6 parts by weight of ginger, 5 parts by weight of garlic, 7 parts by weight of cassia bark, 6 parts by weight of Chinese prickly ash, 15 parts by weight of cooking wine and 100 parts by weight of water are added into 200 parts by weight of the chicken claws. According to the invention, a special formula and a special process are employed, so the chicken claw with pickled peppers can be processed through large scale production, maintains original nutritional ingredients of the chicken claws and has special pickled pepper flavor; the defects of non-unified formulas and processes are overcome, the processing method is reasonable, clean, sanitary and free of pollution, and the produced chicken claw with pickled peppers has the advantages of a long shelf-life, convenience in eating, normal temperature storability and low cost. The chicken claw with pickled peppers and the processing method provided by the invention adapt to the current development tendency of convenience and seriation of chicken claw products.

The invention discloses a modern Nanjing duck and a processing method thereof. The modern Nanjing duck is prepared through the steps of taking salt, anise, fennel, onion, ginger, duck blood and water as ingredients, cleaning, arranging, draining, pickling, drying, sugaring, frying, boiling and cooling. The modern Nanjing duck is characterized in that 200 parts of modern Nanjing duck comprises the following ingredients in parts by weight: 7 parts of salt, 50 parts of anise, 6 parts of fennel, 8 parts of onion, 6 parts of ginger, 6 parts of duck blood, 0.08 part of gourmet powder, 2 parts of cooking wine and 100 parts of water. Due to the adoption of special formula and process, the modern Nanjing duck which can be produced in a large scale and not only can keep the original nutrient content of duck meat but also has a special flavor can be provided for the people is provided, and the jugular lymph and the preen gland are eliminated from the source, so that the source of duck smell is removed; the shortcoming of product difference in production is overcome; the process is reasonable; and the duck is clean, sanitary, unpolluted, long in quality guarantee period, convenient to eat and low in cost, and can be stored at a normal temperature.

The invention discloses a method for preparing instant scallops. Finished products are obtained by preparing raw materials, pretreating the raw materials, seasoning flavoring soup, soaking the raw materials in the flavoring soup, baking the obtained products and packing the obtained products in vacuum. Prepared scallop meat is convenient and instant to eat and long in storage time through a reasonable processing technique, and is good in taste through seasoning treatment.

The invention provides a sauced duck meat and a processing method thereof. The sauced duck meat is produced with duck meat as a raw material and salt, anise, scallion, ginger, duck blood and water as accessory materials through steps consisting of cleaning, trimming, draining, marinating and pickling, air drying of a blank, coating of sugar, frying, boiling and cooling. The invention is characterized in that 7 parts by weight of salt, 50 parts by weight of anise, 8 parts by weight of scallion, 6 parts by weight of ginger, 6 parts by weight of duck blood and 100 parts by weight of water are added into 200 parts by weight of duck meat. According to the invention, a special formula and a special process are employed, so the sauced duck meat can be processed through large scale production, maintains original nutritional ingredients of duck meat and has special sauce flavor, and cervical lymph uropygial gland and a meaty smell can be eradicated from a source; the procedures of pickling and boiling enable the disadvantage of difference in different parts of duck to be overcome, the processing method is reasonable, clean, sanitary and free of pollution, and the produced sauced duck meat has the advantages of a long shelf-life, convenience in eating, normal temperature storability and low cost. The sauced duck meat and the processing method provided by the invention adapt to the current development tendency of convenience and seriation of duck products.

The invention discloses a capillary rheometer and a method for measuring rheological properties of polymer materials. The capillary rheometer comprises a charging barrel, wherein the front end of the charging barrel is provided with a feed port, and the rear end of the charging barrel is provided with a discharging port. A first capillary channel, a material flowing pipeline and a second capillary channel are arranged in the charging barrel, and the feed port is communicated with the discharging port sequentially through the first capillary channel, the material flowing pipeline and the second capillary channel. The cross-sectional area of the material flowing pipeline is larger than that of the first capillary channel and the second capillary channel. The method can simultaneously measure shearing rheological parameters and extensional rheological parameters of the polymer materials. During measuring polymer composite materials, the method can avoid the influence of artificial factors, reduce the errors in measurement for several times, and increase the accuracy of measurement.

A tea for antipyresis, detoxication, lowering blood pressure, decreasing blood fat, losing weight, etc is prepared from lotus leaf through washing, removing veins, disinfecting in high-temp water, cutting for shaping, kneading, backing, drying and kneading.

A health-care buccal lozenge for preventing and treating diseases is prepared from the extract of Pterocarya stenoptera leaf, flavouring, and nutrition intensifying agent. Its advantages are high medical and nutritive function, and simple preparing process.

The invention relates to a rapid making method for stinky tofu. The main steps include: bittern dripping and static solidification, slight breaking and pouring, squeezing and cutting, cooling and brine soaking, bailing and picking, as well as casing and delivery finally. The stinky tofu made by the method provided by the invention is rich in protein, vitamin and minerals, and also contains considerable calories. Thus, the stinky tofu not only can serve as a common leisure food, but also can serve as a daily staple food, and is very suitable for people to eat out together and for work or outdoor dining. Being able to be processed into various dishes, the stinky tofu has delicate, smooth and tender taste and heavy fragrance, and is more delicious than ordinary stinky tofu. Due to a more reasonable processing technology, the product has excellent quality. The method provided by the invention has the characteristics of fast processing speed, reasonable technological arrangement, and is very suitable for mass production of food processing enterprises.

The invention provides a Chinese medicinal preparation for preventing and treating radiation and a preparation method thereof and relates to the Chinese medicinal preparation for treating and preventing radiation injury and the preparation method thereof. The Chinese medicinal preparation is specifically prepared from heterophylly falsestarwort root, indian buead, bighead atractylodes rhizome, liquorice, Szechuan lovage rhizome, Chinese angelica, red paeony root, rehmannia root, barbed skullcap herb, honeysuckle, mulberry leaf, hairyvein agrimonia herb, medlar and green tea in a certain proportion. Pharmacodynamic experiments carried out by adopting an animal model with reduced tangible hemocytes and nucleated cells in bone marrow of a white mouse due to 60Co-gamma rays show that the preparation has a good effect on hemocytes and hemopoietic tissues injured by nuclear radiation.

A 0.3% emulsified sophocarpidine oil as bactercide for preventing and eliminating the frosty mildew of vegetable is prepared from 3 Chinese-medicinal materials including flavescent sophora root, rhizoma veratri, etc. calcium lime and water through proportioning, pulverizing, biochemical processing, extracting in alcohol, concentrating and adding emulsifier. Its advantages are sure effect, quickly taking its effect, low poison, no residual and no environmental pollution.

The invention discloses a machining method of peppery chili chicken feet. The peppery chili chicken feet is prepared from 60 to 100 kg of chicken feet, 2.0 to 3.2 kg of pepper, 0.8 to 1 kg of fresh chili, 8 to 10 g of lllicium verum, 3 to 5 g of amomum tsaoko, 0.5 to 1 kg of lemon, 30 to 50 g of garlic, 40 to 50 kg of water, 4.7 to 5.7 kg of peppery chili, 1 to 1.5 kg of monosidum glutamate and 2.0 to 3.0 kg of white sugar. The peppery chili chicken feet are prepared through the steps of selecting chicken feet, washing the chicken feet, decocting by brine, boiling by the brine, mixing materials and curing. The peppery chili chicken feet prepared by the invention are deep in taste, strong in chilly taste of the peppery chili, spicy and delicious, delicious in taste and enough in toughness and have an endless aftertaste, the delicious taste and the nutritional ingredients of the chicken feet are also kept, the product quality of the peppery chili chicken feet can be effectively ensured, and the peppery chili chicken feet have the characteristics of reasonable machining technology, cleanliness and sanitation, no pollution, long shelf life, convenience in eating, normal-temperature preservation and low manufacturing cost, are snack food for a business trip, a trip and the like and have better popularization value.

The present invention provides a yellowhead catfish feed which comprises the following components in parts by weight: 70 to 78 parts of agricultural waste poultry and livestock protein substances, 15 to 21 parts of soybean meal, 1 to 3 parts of sesame meal, 3 to 5 parts of gluten flour and 1.5 to 2.5 parts of a YCF additive. The yellowhead catfish feed is produced from pure natural animal and vegetal high-quality raw materials, and has the advantages of easily available materials, wide material sources, appropriate matched nutrition, good viscoelasticity, strong flocculability in water, long floating time, proper fineness, and ingestion easiness for yellowhead catfish. The processing method is simple and convenient, and is low in cost. The yellowhead catfish feed provided by the invention has a strong attractant effect and good palatability, can be rapidly absorbed and easily digested, and contains various amino acids, vitamins and trace elements for the growth and development of yellowhead catfish. In particular, the added YCF additive endues the feed with ideal floating, sinking and drifting states which facilitate the ingestion of yellowhead catfish, and provides good growth promoting and disease preventing effects, so that the immune functions of yellowhead fish are improved, the yield and quality of yellowhead catfish are significantly improved, and the economic benefits are significant.

The invention discloses a processing technology for a mold insert. The processing technology includes the following steps that (1) material preparation is carried out, specifically, a blank made of an SKD61 material is prepared; (2) rough machining is conducted, specifically, six surfaces, a bolt hole and a water path are roughly machined through a machining center (M / C), and margins are reserved; (3) heat treatment is conducted, specifically, the material is subjected to heat treatment, and thus the optimal hardness is obtained; (4) grinding is conducted, specifically, the six surfaces are ground, and the shape is formed; (5) wire cutting is conducted, specifically, the head is formed through wire cutting; (6) electrical discharge machining is conducted, specifically, precision discharge is conducted on a rubber position; and (7) electrical discharge machining is conducted, specifically, precision mirror surface discharge is conducted on a gate. The processing technology is reasonable, few workpieces are damaged, the mechanized processing precision is high, production efficiency is improved, errors caused by manual operation are avoided, and the product percent of pass is increased.

The invention discloses a technology for processing solid nutrient soymilk tea, comprising the steps of mixing raw materials, granulating, drying, mixing, filling, assembling and the like. By means of products which are produced by using the technology, the absorption and utilization rates of the nutritional components such as soybean isoflavone, dietary fiber and vegetable protein in the soybeans by the human body are increased; and the products have the advantages of good flavor, good instant solubility, convenience for drinking and carrying, light weight, small size, reasonable processing technology, high degree of mechanization and higher development and application values.

The invention discloses a machining process of a mold core. The machining process of the mold core comprises the following steps of material preparation, specifically, a blank made of an SKD61 material is prepared; rough machining, specifically, six faces are machined roughly through a milling machine, allowances are reserved, and a screw hole and a water way are machined; M / C rough machining, specifically, a molding station is roughly formed and an allowance is reserved; thermal treatment, specifically, the material is subjected to thermal treatment to achieve the optimal hardness; grinding, specifically, the six faces are ground until the shape is molded; wire-electrode cutting, specifically, a middle through frame is subjected to wire-electrode cutting; fine machining, specifically, M / C fine machining is conducted; electric discharge machining, specifically, electric discharge machining is conducted and 0.03-0.035 mm is reserved at the glue position; polishing, specifically, mirror polishing is conducted on the glue position; and texturing, specifically, texturing is conducted in the position with the special requirement of the glue face. The machining process is reasonable, few workpieces are damaged, the mechanical machining precision is high, the production efficiency is improved, errors caused by manual operation are avoided, and the product percent of pass is improved.

The present invention relates to a processing technique for low sugar sea-tangle preserved fruit, which is made of fresh or light dried sea-tangle. The processing technique includes: processing cleaning, color protecting, fishy off, cutting and back-up to the fresh or light dried sea-tangle, placing the blocked sea-tangle in a 0.5%-1% of CaCl2 soak solution for soaking 1-1.5h, and then proceeding flowing water cleaning for 10-15min, placing the cleaned sea-tangle blocks in a boiling liquid for boiling and sugar permeability, including firstly high fire boiling and then low fire boiling for 60min-90min; vacuum pumping for sugar permeability 5-8h; finally adopting 60-65 DEG C constant temperature blast for drying 6-9h, cooling, performing vacuum packaging to obtain low sugar sea-tangle preserved fruit. The concentration of sucrose in the boiling liquid is 25%-35%, citric acid is 0.2%-0.4%, and sweet element is 0.01%-0.03%. The inventive low-sugar sea-tangle preserved fruit has brightness and sense, sweet and sour taste, flexible and full candied fruit cody, no visible impurities, capability of eating after opening the packaging, simple and reasonable process, short production cycle, the achievement of the diversity of seaweed products, and capability of avoiding high saccharification of the traditional processed preserved fruits.

The present invention proposes a linear guide slider processing technology, including the following steps: (1) cold rolling forming; (2) rough milling, drilling, tapping; (3) quenching and tempering, fine milling, polishing; (4) heat treatment; (5) raceway processing; (6) detection and storage. The processing technology proposed by the present invention is reasonable, easy to operate, improves the precision of the slider, reduces the related production process, thereby reduces the production cost, improves the production efficiency, and at the same time, improves the strength and corrosion resistance of the slider performance, reducing the generation of unqualified products and meeting the needs of the market.

The invention discloses triangular bream compound feed, which comprises premixed materials and the following components in mass percent: 31.0-36.0 percent of crude protein, 3.5-6 percent of crude fat, 7-9 percent of ash, 20-30 percent of carbohydrate and 7-9 percent of water. The formula raw materials of the triangular bream compound feed are reasonably selected, the nutrients are balanced, the processing technology is reasonable, the nutrient demands of triangular breams can be fully met, the survival rate and growth speed of the triangular breams, the utilization ratio of the feed and the protein conversion efficiency, immunity and oxidation resistance of fish bodies are improved, and the product quality is improved.

The invention discloses a method for processing rice flour dumplings. Based on the traditional rice flour processing technology and the conventional rice flour dumpling processing technology, different kinds of rice are matched to form a wrapper main material, a proper amount of starch can be added into the main material, the main material is heated and gelatinized, and the gelatinized main material is injected into a dumpling machine and added with stuffing to form the rice flour dumplings. The processed rice flour dumplings can be eaten by heating for short time; various meats, vegetables, coarse cereals, nutrients and seasonings are prepared into the stuffing, and the stuffing is filled into the rice flour dumplings, so that the rice flour dumplings are quick and convenient to eat, are safe and sanitary and have balanced nutrition. The processing technology is reasonable, the manufacture is simpler and more convenient, and the method is easy for large-scale industrialized automatic production. The produced rice flour dumplings have extremely good mouthfeel, crystal clear appearance and attractive fragrance and color, are not broken after being boiled for long time, can be eaten by heating for about 5 minutes, and are instant and convenient; and the rice flour dumplings are not polluted due to sterilization treatment and achieve long shelf life without adding any preservation under refrigeration conditions, and the commercial quality guarantee period of the rice flour dumplings can reach 6 to 12 months.

The invention discloses a preparation method of mushroom sauce added with nano-calcium powder, belonging to the technical field of agricultural product processing. The preparation method comprises the steps of: by taking dried mushrooms and chicken skeleton and / or pig bones as raw materials, finally obtaining the high-calcium mushroom sauce through pretreatment, ultramicro and nanoscale grinding, ultrasonic assisted hot-water extraction, biological enzymolysis, centrifugation, seasoning, thickening, bottling and sterilizing. By adopting the ultramicro grinding technology, the preparation method reduces the particle size of mushroom powder, and improves the utilization rate of the raw materials; by adopting the ultrasonic assisted hot-water extraction, the preparation method shortens the extraction time, improves the extraction efficiency, and reduces the nutrition loss; by adopting the biological enzymolysis technology, the preparation method can remove impurities, improve the product clarity and the product stability, and well maintain nutritional ingredients of the product; and the animal skeleton is prepared into the nano-calcium powder which is added into the mushroom sauce, so that the mushroom sauce has a calcium supplementation efficacy, and can effectively inhibit the growth of bacteria. The high-calcium mushroom sauce prepared by the preparation method is rich in nutrition, unique in flavor, and convenient and rapid to use, thus being nutritional and healthy sauce which meets the needs of the time.

The invention discloses a novel sawing machine blade connection structure and a manufacturing method thereof and aims at solving the problems that the blade is not firmly fixed, and spare parts, such as a saw plate are short in service life and poor in production continuity. The novel sawing machine blade connection structure comprises a saw plate arranged on a main shaft of a sawing machine; the novel sawing machine blade connection structure is characterized in that the saw plate comprises a man saw plate and an auxiliary saw plate; the main saw plate is arranged on the main shaft of the sawing machine through a main shaft connection through hole; a shaft neck shaft sleeve is arranged on a saw plate shaft neck of the main saw plate; the auxiliary saw plate is connected with the shaft neck shaft sleeve arranged on the saw plate shaft neck of the main saw plate through a shaft sleeve sink hole; a sawing machine blade is arranged between the main saw plate and the auxiliary saw plate; and is arranged on a saw plate installation flange of the shaft neck shaft sleeve through as blade installation hole; and the manufacturing method of the connection structure comprises manufacturing of the main saw plate, the auxiliary saw plate and the shaft neck shaft sleeve, machining of the sawing machine blade and combined installation of various parts. The novel sawing machine blade connection structure is reasonable in design, connection of the blade and the saw plate can be tighter, whole set replacement is not needed when abrasion is generated, and the novel sawing machine blade connection structure is simple and convenient to maintain, high in production efficiency and low in consumption of the spare parts.

The invention discloses a polyether sulfone fiber compound rope and a preparation method thereof. The polyether sulfone fiber compound rope comprises a rope cover and a rope core, wherein the rope cover is formed by knitting part of polyether sulfone fiber strands in an S twisting direction and another part in a Z twisting direction; the rope cover is an outer sleeve body knitted from a plurality of polyether sulfone fiber strands which are formed by twisting a plurality of polyether sulfone fiber filaments subjected to surface treatment; the rope core is arranged in the rope cover and structured as an integrated body of the polyether sulfone fiber filaments. The polyether sulfone fiber compound rope is compact in knitting, reasonable in process, outstanding in heat resistance, physical and mechanical performances and insulation performance, and suitable for being applied to the site with high humidity and high temperature.

The present invention discloses a sesame salt processing technology which includes the following eight steps: impurities removing, water washing, wok heating, fire frying, cooling, grinding, salt adding, and sealing and packaging. The sesame salt processing technology has reasonable processing technology, and simple and accurate operation step by step, and the prepared sesame salt has bright color and luster, and is fragrant all around, clean, fresh and bright. The processing technology has high production efficiency and the fragrant and mellow degree of the sesame salt is ensured.

The invention discloses an ultra-thin fiber cleaning rope and a manufacturing method of the ultra-thin fiber cleaning rope. The ultra-thin fiber cleaning rope comprises a rope skin and a rope core. The rope skin is in the shape of a cylinder and woven by multiple threads composed of ultra-thin fibers according to a certain weaving method, each thread is formed by exerting certain twisting force on multiple ultra-thin long fibers of which surfaces are processed and the rope core is located in the middle of the rope skin and is a combination body of the ultra-thin fiber threads. The rope is compactly woven, the processing technology is reasonable and the product has ultra-strong cleaning performance and is safe and convenient to use.

The invention discloses a machining process of a round mold insert. The machining process of the round mold insert comprises the following steps of (1) material preparation, specifically, a blank made of an SKD61 material is prepared, and the diameter of the blank is greater than a 2.0 mm allowance; (2) rough machining, specifically, the outline is roughly formed by a milling machine, and a 0.3-0.35mm allowance is reserved; (3) a back face water way and a receding hole are machined through a special clamp; (4) thermal treatment, specifically, the material is subjected to thermal treatment to achieve the optimal hardness; (5) grinding, specifically, the outline is machined in place through a cylindrical grinding machine; (6) wire-electrode cutting, specifically, a fine hole is machined through a special fixture; and (7) M / C machining, specifically, a head portion molding station is machined through the special fixture. The machining process is reasonable, few workpieces are damaged, the mechanical machining precision is high, the production efficiency is improved, errors caused by manual operation are avoided, and the product percent of pass is improved.

The invention discloses a preparation method of a seasoning with mixed chicken powder and seaweed flavors and belongs to the technical field of the food processing. The preparation method of the seasoning with the mixed chicken powder and seaweed flavors takes seaweed and chicken powder as main raw materials and comprises the following steps: selecting the raw material seaweed, immersing, cutting and pulping the seaweed, extracting with aid of microwave, carrying out enzymolysis and deodorization, filtering, adding the chicken powder, mixing, homogenizing, concentrating in vacuum, carrying out spray drying, collecting powder, and packaging, thus finally obtaining the product. The seasoning with the mixed chicken powder and seaweed flavors well maintains the seaweed flavor and the biological characteristics, has the chicken flavor characteristic, is good in brewing property, easily soluble in water, delicate in taste and rich in chicken flavor and seaweed flavor; the preparation method of the seasoning is simple, reasonable and applicable to industrialized production; the produced product is good in quality and long in quality guarantee period, thus facilitating distribution and sale.

The invention discloses a laser marking machining process of a mold core insert. The laser marking machining process of the mold core insert comprises the following steps of (1) material preparation, specifically, a blank made of an SKD61 material is prepared; (2) thermal treatment, specifically, the material is subjected to thermal treatment to achieve the optimal hardness; (3) fast wire machining, specifically, 0.02-0.25mm allowances are reserved on an exhaust groove and a lace; (4) grinding, specifically, six faces are molded by grinding, the exhaust groove is molded, and side faces are molded finally; (5) electric discharge machining, specifically, a head portion station is subjected to electric discharge molding; and (6) laser marking, specifically, head typefaces are molded through laser marking. The machining process is reasonable, few workpieces are damaged, the mechanical machining precision is high, the production efficiency is improved, errors caused by manual operation are avoided, and the product percent of pass is improved.