33results about How to "Retain shape" patented technology

The invention relates to the field of food, and in particular relates to a rose donkey-hide gelatin cake and a preparation method thereof. The rose donkey-hide gelatin cake is characterized in that the rose donkey-hide gelatin cake is prepared from the following raw materials in parts by weight: 8-25 parts of re-petal red rose fresh flowers, 5-15 parts of dry re-petal red roses, 10-35 parts of donkey-hide gelatin, 20-45 parts of black sesames, 10-35 parts of walnut kernels, 8-20 parts of crystal sugars, 28-100 parts of white granulated sugars and 10-30 parts of yellow wine. By the food, the rose petal in the product can be clearly seen, the color of the rose petals is reserved; the rose is organically combined with the donkey-hide gelatin, so that a new formulation of the rose and the donkey-hide gelatin is researched, and the donkey-hide gelatin drives the rose to develop so as to widen the domestic and foreign markets of Pingyin rose; and the food overcomes the defects of inconvenience in use of the rose and the donkey-hide gelatin, can be eaten after the package is opened, and is delicious and convenient to carry, transport and store, and solves the problems that the donkey-hide gelatin is difficultly boiled due to needs of being crashed and melted by heat, is inconvenient to orally take and is not good in taste.

The invention belongs to the technical field of floor, in particular to a novel composite floor, a die and a processing method thereof. The substrate of the composite floor is a plastic-wooden plate, the surface layer of the composite floor is a solid wood plate, and an elastic layer is arranged between the substrate and the surface layer. When the composite floor is processed, raw materials such as PVC resin and so on are mixed and extruded to obtain a PVC plastic-wooden plate; the PVC plastic-wooden plate taken as the substrate and the solid wood plate taken as the surface layer are placed into the die respectively, and polyurethane foam materials are injected to a space enclosed by the solid wood plate, the PVC plastic-wooden plate and the die through a passage on a base of the die, and is foamed; and the composite floor is pressed by a press machine after the polyurethane foam materials are foamed fully. The invention has simple processing and manufacturing, high production efficiency and low production cost; and the obtained composite floor is safe, environment-friendly, moistureproof, waterproof and mothproof, has soft and comfortable foot feeling, good temperature insulating effect and high service performance, and has good effect of vibration reduction and sound insulation because the polyurethane foam materials play a role of vibration reduction in the middle layer.

The invention relates to a process for producing fruit and vegetable crisps by combination of vacuum low-temperature frying and vacuum microwave drying. The method mainly comprises the following steps of performing selecting, finishing, cleaning, blanching for enzyme deactivation or pretreatment such as precooking, cooling, steeping and quick-freezing on fruit and vegetable raw materials, and concretely comprises the steps: firstly processing the raw materials into a semi-product with a water content of 50%-35% and an oil content of 3%-10% through a vacuum low-temperature frying process, and then drying and dewatering the semi-product through a vacuum microwave drying process, wherein the water content of a finished product is controlled to be below 5%, the oil content is controlled to be below 10%, and the expansion ratio is 1.5-2.0. According to the process, the nutrients and shape of the product are ensured to the greatest extent, the dehydration time can be obviously shortened, the energy consumption is lowered, the cost is reduced, and meanwhile, the oil content of the product can be effectively controlled, so that the process is particularly suitable for application to processing of the fruit and vegetable crisps.

The present invention discloses a vacuum freeze-drying processing method of fresh ginsengs. The vacuum freeze-drying processing method comprises steps of material selecting, deep washing and screening, instant high temperature sterilizing, pre-freezing, one-step vacuum freeze drying, moisture preventing and packaging. The processed fresh ginsengs are subjected to the instant high temperature sterilizing and one-step vacuum freeze drying to maximally retain nutrients of ginsenosides, polysaccharides, flavonoids, vitamins, etc., and to enable many easily volatile and heat-sensitive natural ingredients originally unique to the fresh ginsengs to both be very well preserved. Besides, the shapes of the original fresh ginsengs are preserved; the ginsengs are unique in smell and fresh in color, and have characteristics of being clean and sterile, eaten directly, and crisp in mouthfeel; and the whole processing method optimizes technological processes, shortens processing processes, effectivelyimproves processing efficiency, reduces production costs, and effectively extends the shelf life of the fresh ginsengs.

The invention discloses a strawberry-flavor chocolate product and a preparation method thereof. The preparation method of the strawberry-flavor chocolate product comprises the following steps: selecting fresh ripe strawberries, removing stalks and calyxes from the selected strawberries, carrying out thorough washing, and performing carbon dioxide puff-dewatering or vacuum freeze-drying so as to obtain strawberries of which the water content is lower than 5% for standby application; mixing white granulated sugar, cocoa butter, milk powder, phospholipids and vanillin in raw-material proportion,performing fine grinding on the mixture by using a fine grinding machine so as to obtain chocolate sauce of which the particle size is smaller than 25 microns, and transferring the finely ground chocolate sauce into a thermal insulation tank so as to be subjected to thermal insulation at 35-55 DEG C for standby application; carrying out pressure-difference mixing, namely putting the strawberries and the chocolate sauce into a container so as to obtain a mixed material by completely immersing the strawberries in the chocolate sauce, and infiltrating the tissue structure of the strawberries withthe chocolate sauce under the action of positive pressure, negative pressure or alternately applied positive and negative pressure so as to obtain a strawberry-flavor chocolate product; and then, preserving the prepared strawberry-flavor chocolate product by performing freezing. The preparation method of the strawberry-flavor chocolate product is simple and capable of retaining original shape ofthe strawberries; and the prepared strawberry-flavor chocolate product is good in taste and rich in nutrients.

The invention provides a continuous set-off type electronic firecracker taking oxyhydrogen gas as a blast material. The electronic firecracker comprises a micro power source and a plurality of cylindrical sealed gas bag shells, wherein the cylindrical sealed gas bag shells are internally filled with the oxyhydrogen gas and are connected into a string; each cylindrical sealed gas bag shell is connected with a thin-wall funnel-shaped isolating sleeve; the small-diameter section at the lower end of the thin-wall funnel-shaped isolating sleeve arranged at the upper part is inserted into the large-diameter section at the upper end of the adjacent thin-wall funnel-shaped isolating sleeve at the lower part; a positive electrode metal wire connected to a positive electrode of the micro power source penetrates through the interior of each thin-wall funnel-shaped isolating sleeve; a positive electrode and a negative electrode are arranged in each cylindrical sealed gas bag shell; one end of thepositive electrode in the cylindrical sealed gas bag shell at the uppermost part is connected to the positive electrode metal wire; one ends of the positive electrodes in the other cylindrical sealedgas bag shells sleeve the exteriors of the lower sections of the adjacent thin-wall funnel-shaped isolating sleeves at the upper part; and one ends of the negative electrodes in the cylindrical sealedgas bag shells are connected to a negative electrode metal wire. According to the electronic firecracker, the atmosphere cannot be polluted, the shape and the using effect of a traditional firecracker are retained, and the fear psychology caused by igniting the firecracker can be reduced.

The invention discloses a massive tea pressing method, comprising the following steps: humidifying and softening raw material tea; pressing the humidified and softened raw material tea by virtue of a massive tea pressing mold to form massive tea; taking out the pressed and formed massive tea from the massive tea pressing mold; and drying and shaping the taken massive tea to obtain a massive tea product, wherein the massive tea pressing mold comprises a lower mold, a middle mold, an upper mold and a clutch device; a plurality of lower massive tea molding grooves are formed in the lower mold; the middle mold is arranged above the lower mold; a plurality of packing holes which correspond to the plurality of lower massive tea molding grooves are formed in the middle mold; the upper mold is arranged above the middle mold; a plurality of pressing rods which correspond to the plurality of packing holes one by one are formed in the upper mold; and the clutch device is used for respectively separating the middle mold from the lower mold or the upper mold or combining the middle mold with the lower mold or the upper mold. The massive tea pressing method disclosed by the invention is convenient to operate; the pressed massive tea is compact, free of a rupture, and easy to demold; and the original shape of the raw material tea can be kept.

The invention discloses a pressure imaging sensor. Each pressure imaging pixel comprises an MEMS pressure sensor, a gating circuit, a gating signal input end and a sensing voltage output end. Each pixel set is composed of A pressure imaging pixels, the gating signal input ends of the A pressure imaging pixels of each pixel set are connected together, and the sensing voltage output ends of the A pressure imaging pixels of each pixel set are not connected with one another, and serve as the A sensing voltage output ends; the A sensing voltage output ends of each pixel set are shared by 2<M+N> pixel sets, and the 2<M+N> pixel sets are provided with 2<M+N> gating signal input ends in total; a binary system decoding circuit has (M+N) decoding input signals and 2<M+N> decoding output signals, wherein each decoding output signal is connected with the gating signal input ends of the corresponding pixel set. According to the pressure imaging sensor, the shape feature and the pressure feature of an imaged object can be effectively reserved, the amount of calculation of target extraction and the amount of calculation of mode recognition are small, real-time performance is good, reliability of mode recognition is high, concealment of an imaging device is good, and the pressure imaging sensor is widely applied.

The invention belongs to the technical field of food processing, and particularly relates to hypsizygus marmoreus chips obtained through vacuum dewatering. The hypsizygus marmoreus chips are made through the special preparation steps of sorting raw materials, performing blanching, performing sectional quick freezing, performing sectional vacuum deep frying, and performing vacuum drying dehydration, so that the finally moisture of products is well controlled to be 5% or below, the fat content is well controlled to be 7% or below, and the expansion ratio is well controlled to be 2.0. The methodovercomes the defects that hypsizygus marmoreus is poor in hardness, and is easy to oxidize after being stored for a long time, nutrients, color and shape of the hypsizygus marmoreus can be reserved to the maximum extent, and the product quality can be improved.

The invention relates to a vector diagram rasterization method for balancing area, topology and shape features. The method comprises the following steps: repairing the topology change of a grid region according to the real topology of a vector polygon; reserving the grid pixels of the polygonal narrow channel, the convex part and the concave part, so that the loss of shape features can be reduced; and comparing the area difference between the adjacent grid regions and the original polygon, and re-coordinating the rasterized area. Experimental results show that compared with a conventional algorithm, the algorithm can effectively retain the area, shape and topological characteristics of the polygon, and the overall rasterization error is obviously reduced.

The invention discloses a preparation method of crisp peony flower chips. The preparation method comprises the following steps: soaking fresh peony petals in a preservative for 4-5 hours, taking out the soaked peony petals and performing steaming with big fire for 20-30 minutes; placing the steamed peony petals in an environment of 20-25 DEG C for 10-12 hours, soaking the peony petals in high-fatmilk of 90-95 DEG C for 10-15 minutes, and performing microwave vacuum drying to obtain peony flower chips with the moisture content of 20%-30%; uniformly covering the surfaces of the peony flower chips with mixed cooked powder, performing pressure-difference puffing at variable temperature, and performing cooling to room temperature to obtain the crisp peony flower chips with the moisture contentof 8%-12%. The crisp peony flower chips prepared by the method are convenient to eat and are instant peony flower food suitable for people at leisure, and are fragrant, crisp and delicious and reserve the nutritional components, shape and color of peony flowers to the utmost extent.

The invention relates to the field of traditional Chinese medicine manufacturing, in particular to a processing method of rosa laevigata michx flesh. The processing method comprises the following steps that (1) freshly picked rosa laevigata michx is put into a clove opening machine for bisecting and clove opening; (2) the cloven rosa laevigata michx are put into a roller to be rotated and impacted through a baffle in the roller to remove thorns, seeds and tomenta of the rosa laevigata michx; and (3) the flesh of the rosa laevigata michx with the thorns, the seeds and the tomenta removed is tiled on a baking tray and pushed into a vacuum freeze-drying room to be frozen, and after moisture in the medicine is fully frozen, vacuumization is conducted, a shelf is mounted, a heating device is started for heat drying, the medicine is subjected to freeze drying after heating is completed and taken out, and the rosa laevigata michx flesh is obtained. By adoption of the processing method, the production process is simple, the color of the finished product does not change, the texture of the finished product is loose, active ingredients of the finished product do not run away, the problems that in the processing process, the horns hurt people, and people are allergic to the tomenta are further solved, and production efficiency is improved.

The invention discloses lotus seed health food. The lotus seed health food is prepared from raw materials in parts by weight as follows: 5-15 parts of lotus seeds, 1-5 parts of wolfiporia extensa, 1-3 parts of jujube, 0.2-3 parts of dried tangerine peel, 0.2-1 part of fennel and 0.2-1 part of villous amomum fruits. The invention further discloses a preparation method of the lotus seed health food. The lotus seed health food has very good health care effect and excellent taste effect and meets needs of various kinds of people.

The invention discloses a tea drying device which comprises a base. Brackets are fixedly connected to the two sides of the top of the base, and the ends, away from the base, of the brackets are fixedly connected with a box body. A screening hopper is fixedly connected to the bottom of the box body, a grinding roller is arranged in the screening hopper, and the inner wall of the grounding roller isfixedly connected with a rotating shaft. One end of the rotating shaft is in rotating connection with the screening hopper, the other end of the rotating shaft penetrates through the screening hopperand extends to the outside of the screening hopper. The end, located outside the screening hopper, of the rotating shaft is connected with a first motor, and an auxiliary roller is in rolling connection with the outer surface of the grinding roller. A drying box is arranged in the box body, and one side of the outer wall of the drying box is in rotating connection with the box body through a short rod. The invention relates to the technical field of tea processing. According to the tea drying device, tea leaves can be evenly dried, the complete leaf shape of the tea leaves can be kept, the tea leaves are screened to guarantee the quality of high-quality tea, and inferior tea leaves are made to dry tea powder.

The invention discloses a biochar-based adsorbent for removing organic pollutants in sewage. The biochar-based adsorbent is composed of large-particle biochar, medium-particle biochar and small-particle biochar, the particle size of the large-particle biochar is larger than 20 meshes, the particle size of the small-particle biochar is smaller than or equal to 60 meshes, and the particle size of the medium-particle biochar is smaller than or equal to 20 meshes and larger than 60 meshes. Sewage containing organic matter pollution sequentially flows through the large-particle biochar, the medium-particle biochar and the small-particle biochar. The biochar-based adsorbent is beneficial to reducing the sewage treatment cost and the process operation difficulty and improving the effluent qualitystability.

The invention discloses sauerkraut crisps and a preparation method thereof. The method includes the following steps: rubbing and cleaning sauerkraut in clear water to fully desalt the sauerkraut; taking out the desalted sauerkraut, draining, removing the rhizome part, and cutting into slices for later use; preparing sugar water by taking glucose as a raw material, completely soaking the shaped sauerkraut slices in the sugar water, and then fishing out the sauerkraut slices; preparing a glue solution by taking sodium alginate as a raw material, completely soaking the pickled sauerkraut slices after the slices are soaked in the sugar water in the sodium alginate, and then fishing out the sauerkraut slices for later use; preparing the sauerkraut crisps with barbecue taste; baking the seasonedsauerkraut slices in an oven; and selecting the sauerkraut crisps with complete baked products and packaging the finished products. The method takes sauerkraut leaves as raw materials to prepare thesauerkraut crisps with barbecue taste through processes of cleaning, sugar dipping, gum dipping, seasoning, baking and the like, the products are crisp, and simultaneously have sour flavor and barbecue flavor taste of the sauerkraut, and thus the sauerkraut is a popular appetizing snack.

The invention discloses a method for processing reddish orange tablets, and belongs to the technical field of Chinese herbal medicine processing. The method can obtain the reddish orange tablets by washing of reddish orange fruits, drying in air and slicing, and pre-freezing reddish orange slices or directly freezing and drying the reddish orange slices. In the processing of the reddish orange tablets, a self-made spray liquid is used to spray the reddish orange tablets, and the self-made spray liquid comprises reddish orange flower, neodiosmin and water. The reddish orange tablets obtained bythe freezing and low-temperature drying have good shape and color, the medicinal components of the reddish orange fruits can be preserved well, and can be quickly recovered after adding of water, andthe release of the medicinal components can be facilitated; and the spray liquid can be used for aroma enhancement and bitterness removing of the reddish orange tablets, and improve the quality of the reddish orange tablets.

The invention relates to a walnut shell based ecological composite structure material and a preparation method thereof. The method comprises the following steps: (1) simply processing walnut shells byremoving kernels and drying; (2) arranging the dried walnut shells in a mold; (3) heating an additive, and pouring the additive into the mold; (4) in the additive cooling process, carrying out stamping, air hole removing and cooling forming on a material in the mold; and (5) taking out the material from the mold and machining the material to obtain the walnut shell based ecological composite structure material. Compared with the prior art, the method has the advantages that the process is simple, the universality is high, the method can be popularized in walnut original places, walnut shell productivity is consumed, and economic development of villages and towns is promoted.

The invention discloses spicy pickle chips and a preparation method thereof. The method includes: rubbing and cleaning pickles in clean water so that the pickles can be fully desalted; removing and draining the desalted pickles, removing roots and stems, and cutting the roots and steams into thin slices for standby use; preparing sugar water by taking glucose as a raw material, soaking the shapedpickle leaves in the sugar water completely and then taking the pickle leaves out; preparing a colloidal solution by using sodium alginate as a raw material, soaking the pickle leaves in sugar in thesodium alginate completely and then taking out the pickle leaves for standby use; performing preparation to obtain the spicy pickle chips; placing the seasoned pickle leaves in an oven for baking; selecting pickle chips which are complete after baking for packaging into finished products. In the method, the pickle leaves are taken as the raw materials, the pickle chips are prepared through cleaning, sugar soaking, colloidal dipping, seasoning, baking and the like, and the crispy product has spicy sour taste and is a popular appetizer snack.

The invention discloses a multi-ring polygon self-intersecting pattern recognition and processing method, which includes obtaining the nodes and line segments that make up the multi-ring polygon in the multi-ring polygon, marking in a counterclockwise direction, and obtaining the outer ring and inner ring of the multi-ring polygon Ring; calculate the minimum enclosing rectangle of each line segment, and establish an R-tree index, identify all minimum enclosing rectangles intersecting with the minimum enclosing rectangle of a certain line segment, form multiple pairs of minimum enclosing rectangles, and put them into the pending candidates of the line segment Concentration and other steps. The advantages are: according to the spatial relationship between the elements constituting the self-intersection pattern, the self-intersection pattern category of the multi-ring polygon is refined, and the topology and distance relationship between the elements are used to realize the automatic identification of different types of self-intersection patterns; The shifting and shrinking algorithm of the minimum visual distance constraint processes various self-intersecting modes of multi-ring polygons to ensure that the processing results meet topology, shape consistency and visual distinguishability at the same time.

The invention discloses a point cloud reconstruction CT image three-dimensional reproduction method, which comprises the steps of carrying out binarization processing on an image by adopting a maximum between-cluster variance method, extracting an edge part of the binarized image, adding a plurality of transition layers to each image due to a large Z-axis difference of each image, and after final scatter data is obtained, according to space coordinates of scatters, carrying out three-dimensional reconstruction on the image according to the space coordinates of the scatters. On the basis of the Delaunay triangulation network and the Alpha Shapes method of the two-dimensional plane, the Delaunay triangulation network and the Alpha Shapes method of the two-dimensional plane are combined and expanded to the three-dimensional plane, the shape of the image is constructed, three-dimensional reproduction of the CT image is achieved, the similarity of the three-dimensional reproduction model is guaranteed, the precision of the model is optimized, and the precision of the formed model is higher.

The invention discloses a cherry tomato snack food and a preparation method thereof. The weight percentage of the cherry tomato snack food comprises: 75-85% of fresh cherry tomatoes, 1-9% of maltodextrin, and 5-5% of xylitol 8%, food grade pectin 3-4%, nutrition enhancer 3.0-4.5%, glyceryl monostearate 1-1.5%. In the cherry tomato snack food of the present invention, the finished product of the cherry tomato has a light red transparent appearance and a smooth surface. The preparation method of the cherry tomato snack food improves the deficiency of the existing cherry tomato deep processing technology. In particular, it eliminates the excessive drying temperature in the existing cherry tomato deep processing technology, the loss of nutrients in the finished product is more, and the high temperature makes the finished product very easy to contain harmful substances, and the quality of the finished product cannot be well controlled and guaranteed; The low drying temperature makes the drying time too long, the food hygiene is difficult to control, and the defects of low production efficiency enrich the varieties of existing snack foods.

The invention discloses a cherry tomato puffed food and a preparation method thereof. The cherry tomato puffed food comprises the following components in percentage by weight: 75 to 85 percent of fresh cherry tomatoes, 1 to 9 percent of maltodextrin, 5 to 8 percent of xylitol, 3 to 4 percent of edible pectin, 3.0 to 4.5 percent of nutrient enhancers and 1 to 1.5 percent of glyceryl monostearate. According to the cherry tomato puffed food disclosed by the invention, the cherry tomato finished product is light red and transparent in appearance and smooth in surface. The preparation method of thecherry tomato puffed food improves the defects of deep processing technologies of cherry tomatoes in the prior art; particularly eliminates the defects that the drying temperature is too high in deepprocessing technologies of cherry tomatoes in the prior art, the nutrient substance loss of the finished product is high, the finished product is easy to contain harmful substances caused by high temperature, and the quality of the finished product cannot be well controlled and guaranteed; and also eliminates the defects that the drying time is too long, the food sanitation is difficult to control and the production efficiency is not high due to lower drying temperature, so that the varieties of existing leisure foods are enriched.

The invention provides a content-sensitive virtual path redirection method, which is the first path redirection method considering visual features. According to the method, various visual features of the three-dimensional virtual scene are extracted and considered. The method comprises the following three steps: extracting a set of viewpoint-related and viewpoint-unrelated visual features of a virtual scene and storing the set in a visual feature map; then, according to deformation sensitive factors obtained from the visual feature map, through proton spring system optimization, deforming a walking path of a scene, and realizing a redirection effect to adapt to limitation of a physical positioning space; and finally, when the user roams the virtual scene on the redirected path, using a novel detail reservation rendering algorithm to reserve original scene details. Compared with a path redirection method without feature guidance, the method of the invention is tested on multiple scenes, and the result shows that the method has less distortion of the three-dimensional grid of the virtual scene and better user realistic experience.

The invention relates to the field of food processing, in particular to frozen ready-to-eat roasted vegetables and fruits and a making method thereof. The making method comprises the following steps of 1) roasting raw materials of vegetables and fruits for being processed under 200-280 DEG C for 20-80min; and 2) performing alternate refrigerating cycle treatment on the product obtained in the step1) within the range of minus 20 DEG C-minus 80 DEG C for 1-4 times, so as to obtain the frozen ready-to-eat roasted vegetables and fruits. The making method disclosed by the invention has the following notable advantages that the frozen ready-to-eat roasted vegetables and fruits have the original flavor of the vegetables and fruits, are artistic in color and luster, fine and smooth in tissue structure of the obtained food, and good in mouth feel; the original structure and the original shape of the vegetables and fruits are reserved; in the processing course, no food additive is added, so that nutrient components of the vegetables and fruits are completely reserved; the quality guarantee period is long, so that the requirement that consumers eat vegetables and fruits in four seasons can be met; the frozen ready-to-eat roasted vegetables and fruits are rich in vitamin C, beta-carotene and polyphenols substances, and have high antioxidant activity, so that the frozen ready-to-eat roasted vegetables and fruits have certain effects on promoting body health; and the making method is easy to operate, and industrial production is easy.

The invention discloses a vacuum freeze drying puffing processing method of fig, and belongs to fig dry processing. The method comprises the following steps: (1) pre-treating raw material: carrying out picking, cleaning and peeling treatment on fresh fig; (3) spreading the dry raw material to form a single layer uniformly distributed on a material tray, putting the raw material into an instant freezer, quickly freezing the raw material at -40 DEG C for 4-6 hours to ensure that water in the fig is completely frozen; and (4) carrying out vacuum freezing puff-drying with a vacuum freezing puff-dryer. The processing method maintains the original biological activity and nutritive components of fig food to the maximum extent and improves the mouthfeel, and has the characteristics of good crispness, intact outer appearance, good mouthfeel, increased added value of the fig, prolonged shelf life, no need of any additive and antiseptic, relatively low drying energy consumption, relatively high thermal efficiency, improved production efficiency, effectively lowered production cost of the fig, and the like.

The multifunctional cooler comprises an air ring and a fixed flange ring, the air ring is of an annular shell structure with the bottom closed and the top open, the air ring is detachably arranged on the lower annular face of the fixed flange ring, and the air ring and the fixed flange ring coaxially and jointly define a circular inner cavity; an air inlet is formed in the outer ring wall of the air ring, the inner ring wall of the air ring is a circular step type concave surface, and the bottom surface of each step is an annular plane; an air outlet is formed in the inner ring wall of the innermost step; the inner cavity is provided with a multi-stage air slowing device, and the inner cavity is divided into a labyrinth-shaped air duct by the multi-stage air slowing device; a spraying device is arranged on the inner ring surface of the innermost air buffering plate; the invention further discloses spinning equipment and a preparation method of the C-shaped oil absorption fiber. The spinning equipment comprises a spunbond non-woven fabric testing machine, a spinning plate and a multifunctional cooler. The cross section of the C-shaped oil absorption fiber is C-shaped, and submicron apertures are formed in the C-shaped oil absorption fiber. The preparation method has the beneficial effects that the profiled fiber with good oil retention capability and strong oil absorption performance is prepared.

The invention discloses a vacuum freezing puff-drying processing method of hawthorn, and belongs to dry-processing of hawthorn. The method comprises the following steps: (1) pre-treating raw material: carrying out picking, cleaning and kernel penetrating treatment on fresh hawthorn; soaking the treated hawthorn in a sugar solution with 40% of sugar content for 12h, then taking the hawthorn out for sprinkling, removing the sugar solution on the surface of the hawthorn, and draining off water; (3) spreading the dry hawthorn to form a single layer uniformly distributed on a material tray, putting the hawthorn into an instant freezer, quickly freezing the hawthorn at -40 DEG C for 4-6 hours to ensure that water in the hawthorn is completely frozen; and (4)carrying out vacuum freezing puff-drying with a vacuum freezing puff-dryer. The processing method can maintain the original biological activity and nutritious components of hawthorn food to the maximum extent and improve the mouthfeel, and has the characteristics of good crispness, intact outer appearance, good mouthfeel, prolonged shelf life, no need of any additive and antiseptic, relatively low drying energy consumption, improved production efficiency, and the like.