115results about How to "Satisfy the pursuit" patented technology

A double-frequency coupled antenna with a metal frame comprises the metal frame, a printed circuit board (PCB) arranged in the metal frame, and an antenna unit, wherein the metal frame comprises a closed loop metal frame formed by a first frame, a second frame, a third frame and a fourth frame, the PCB comprises a circuit area and a clearance area, the antenna unit comprises a feed line and a coupling line, the feed line is connected with a feed source, the coupling line is electrically connected with the fourth metal frame, and two ends of the fourth frame are connected with a ground of the PCB to form a closed-loop radiation loop. According to the double-frequency coupled antenna with the metal frame, the metal frame is designed as a part of an antenna irradiator, and projection areas of the PCB of the antenna are reduced; the metal frame does not need slotting, by means of a coupled feeding manner, current of the antenna in the whole radiation loop can be more evenly distributed, and the problem that finger touch affects properties of the antenna of mobile terminals is solved; by means of a slotting manner, the requirement of the antenna for PCB clearance environments is reduced, and thus, the antenna is applicable to more complicated mobile phone environments.

The invention relates to the technical field of a filtering bar and discloses a composite particle filtering bar which comprises cellulose acetate base materials and shaping papers which are used for wrapping the cellulose acetate base materials. The cellulose acetate base materials contain the composite of processed coffee or cocoa particles. The cellulose acetate base materials of the filtering bar successfully contain the composite of the suitable ratio and processed coffee or cocoa particles. The suction produced by the filtering bar is suitable so that miscellaneous gases and irritation in smoke are removed effectively, the dedicate level of the smoke is improved and smoking tastes are improved. The smoke of cigarettes brings an agreeable smell of food solid particles to enrich cigarette agreeable smells and meanwhile to enable persons to have a variety of taste experiences in mouths.

The invention discloses a production process of a stainless steel door, which comprises the following steps of: (A) manufacturing a door frame and a door leaf: forming the door frame and the door leaf by the procedures of the plate cutting, the bending, the punch forming and the welding of a stainless steel plate sequentially; (B) washing the surfaces: firstly, putting the door frame and the door leaf into the water solution of a degreasing agent and soaking for 2 to 30 minutes; and then, putting into clear water for 1 to 10 minutes; (C) roughening the surfaces: carrying out roughening treatment on the surfaces of the door frame and the door leaf; (D) spraying a primer: firstly, putting the door frame and the door leaf into an oven, heating to 50 to 200 DEG C, then starting the spraying of the primer, putting the door frame and the door leaf which are sprayed with the primer into the oven again and heating to 50 to 200 DEG C; (E) spraying a finishing coat: putting the door frame and the door leaf onto a spraying rack, spraying the metal finishing coat, then delivering into the oven again, heating to 50 to 200 DEG C and drying; and (F) packaging and warehousing: taking out the dried door frame and the dried door leaf, packaging after assembling into a finished product, and warehousing. The stainless steel door produced by the production process concerned in the invention can have the effects of attractive appearance, water prevention and moisture prevention simultaneously.

The invention discloses a tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method. The tartary buckwheat leach liquor processing technology includes the procedures of tartary buckwheat obtaining, impurity removal, fine selection, cleaning, soaking, steaming, drying, frying, cooling, soaking and leach liquor combining. The tartary buckwheat flavor pecan processing technology includes the procedures of pecan obtaining, grading, cleaning, samming, opening, de-enzyming, taste adding (material liquid), taste oozing, drying, baking, cooling and packaging. Pecans obtained through the technology are bright in color, kernels are crisp, and a special flavor of tartary buckwheat is obtained. The pecans are pure and natural in fragrance, and physical properties in the tartary buckwheat are integrated in the pecans. The pecans have the functions of helping digestion and reducing blood fat, and leisure nut food which is natural, fragrant and beneficial to health and shows a whole new concept is provided for customers.

The present invention discloses a Qimei black tea processing technology, which comprises raw material selection, withering, rolling, fermentation, shaping, drying, blending matching and other steps. The prepared Qimei black tea has characteristics of slim shape, dark and moisturizing color, and jinhao expose, provides characteristics of red and bright tea soup, enticing aroma emitting, and high and lasting aroma after infusion, and further has characteristics of typical keemun aroma and sweet aroma, fresh and mellow taste, sweet and mellow aftertaste, and red and bright tea residue. In addition, with the processing technology, the defects of bitter taste, thick-black color, boring, no fresh feeling, and low and dull aroma of the previous keemun black tea are overcome, the pursuit of people on the high quality keemun black tea is completely met, and the market prospects are broad.

The invention provides a high-rise building which is characterized by comprising a building body and a plurality of housing units positioned in the building body; a spiral outdoor channel is arranged outside the building body from the lower part to the upper part; and all the housing units are communicated with the outdoor channel. The high-rise building has the advantages that as each household has an independent outdoor courtyard, the high-rise building has the environmental quality similar to that of single villas, the pursuit to high grade residence by people is satisfied, and simultaneously land utilized is also saved; as the outdoor channel is designed on the periphery of the outdoor courtyards, and the outdoor channel can be led to the outdoor courtyard of each household, places for people to perform exchange activity are provided, and further the problem that interpersonal relationship among householders of the high-rise building is desalinated is also overcome; and meanwhile, the outdoor channel which serves as an outdoor exit passageway provides one more unsealed and safer means of escape for the crowd with weak physical power.

The invention discloses a backlight module group and a liquid crystal display thereof. The backlight module group comprises a plurality of layers of light guide plates, a plurality of rows of LED light bars, and a controller. Every layer of the light guide plate is divided into a plurality of first backlight areas, which are provided with screen dots, and the screen dots of any two adjacent layers of the light guide plates are in a staggered arrangement. A plurality of rows of LED light bars are disposed on the side surfaces of the light guide plates, and every row of the LED light bars is disposed on the side surface of the corresponding light guide plate. Every row of the LED light bars is divided into a plurality of second backlight areas, which are opposite to the first backlight areas. The controller is used to control the light emitting of the LED light bars. The HDR effect of the lateral entrance type backlight module group is effectively improved, and a problem of conventional lateral entrance type backlight module groups of inability of realizing multi-subarea local dimming is solved; effective light isolation is realized, and the lights of the adjacent first backlight areas are prevented from mutual disturbance, and a light emitting effect is further improved.

The invention provides a cuisine system operating method. The cuisine system operating method comprises the steps that step one. a user uses an intelligent terminal for inputting a recipe into intelligent cuisine equipment and determining the cuisine through a network, or the intelligent cuisine equipment obtains the recipe from a recipe library of a cloud server through the network, and the user uses the intelligent terminal for determining the recipe toward the intelligent cuisine equipment through the network; or the user determines the recipe through the intelligent cuisine equipment, wherein the network comprises a wired network and a wireless network, the intelligent cuisine equipment comprises an intelligent electric frying pan and an intelligent electric pressure cooker, and the intelligent terminal comprises a smartphone and a tablet personal computer; step two. the user puts foodstuff and ingredients into the intelligent cuisine equipment; and step three. the intelligent cuisine equipment controls the size of fire or heating power according to the requirement of the recipe on fire schedule and controls cuisine scheme according to the cuisine time of the recipe after the intelligent cuisine equipment is ignited or started. The cuisine equipment has the characteristics of flexible control and low cuisine labor intensity.

The invention relates to a pet food, and in particular relates to a novel branded pet food. The novel branded pet food is prepared by the steps of clearing up fresh meat raw material, and chopping the meat raw material which is cleared up into meat paste; evenly mixing all ingredients with the meat paste in sequence, and taking the mixture as an initial material; molding the initial material by hand or a molding machine; steaming the molded material in a state of boiling water; cooling and then hanging pulp in the prepared feed liquid; drying the product until the water content is 22+ / -2%; branding on the upper surface or the lower surface of the product; cutting the product into a certain shape to obtain the novel branded pet food. The novel branded pet food provided by the invention is reasonable in technology and formulation, and is excellent in color, taste and texture on the basis of guaranteeing the nutrition of the product to be balanced; the finished product has the color and the empyreumatique of barbecue, is neither too hard, nor too soft in texture and does not adhere teeth; the novel branded pet food is warped with pulp and has brand, so that the product appearance is novel and unique and has strong visual impact, and defects of the existing pet food in the respect can be made up.

The invention relates to a preparation method of a tile with a matrix colored glazed decorative surface in decorative and building material field. In high-grade building decoration, people like more tiles with natural stone decorative surfaces such as granite; however, the natural stones are not only expensive in selling price but also has certain radioactive threats; low price stones without the defect of being radioactive usually are unqualified for high grade decoration for lacking of decorative effect. The invention provides a method for preparing the tile with the matrix colored glazed decorative surface by using natural stones without radioactive influence and at low price as base material in combination with low temperature glaze, which can greatly reduce the production cost of the tiles with natural stone decorative surfaces and can be made into more products with more colorful and outstanding decorative effects than current natural stones, particularly can release people from worrying about the radioactive threat of certain natural stones, thus fully meeting the demand of people for the natural stones in indoor decoration engineering and leading people to obtain the enjoyment of good in quality but low in price.

The invention provides a processing method of cold-brewed tea, which includes the steps of: S1) weighing dry tea and adding a proper amount of cold water, wherein material-to-water ratio of the dry tea to the water is 4 kg : 3 L to 5 kg : 8 L, and the temperature of the cold water is 0-10 DEG C; S2) allowing the dry tea and the water to stand at 0 DEG C for rehydrating the tea for 15-25 min until water content of the tea leaves is 38-48%, and freezing the rehydrated tea leaves in a refrigeration room at -22 - -15 DEG C for 2.5-6 h; S3) after refrigeration, moving the tea leaves out from the refrigeration room, naturally de-freezing the tea at constant temperature of 18-22 DEG C and rehydrating the tea for 30-50 min; and S4) puffing the defrozen and rehydrated tea leaves. The cold-brewed tea is greatly increased in mass percentage of extracts under a cold water environment without out damage on bio-chemical components in the cold-brewed tea, and especially, the anthocyanin in the tea is not damaged and can be released as most as possible, thus further improving physiologically health-caring effects of the cold-brewed tea.

The invention discloses a preparation method of a traditional Chinese medicinal material additive for antibiotic-free breeding industry and relates to the field of feed additives. In order to improve the defects of the prior art, an antibiotic-free pure traditional Chinese medicinal material additive which is capable of dispelling parasite and strengthening kidney, strengthening spleed and stimulating appetite, enhancing appetite, clearing heat for detoxification, resisting disease and diminishing inflammation, tranquilizing and enlightening, tonifying blood and qi, helping digestion to relieve indigestion, enhancing immunity, increasing content of protein and amino acid, lowering content of cholesterol and fat and preventing and treating disease and suitable for the whole growing process of livestock, poultry and fish in the breeding industry is provided and composed of 68 traditional Chinese medicinal materials. Traditional Chinese medicine is applied in feed and used in the whole growing process of poultry and livestock, immunity of poultry and livestock is improved greatly, disease occurrence probability is reduced, and effect of preventive treatment of disease on poultry and livestock can be realized, so that quality and safety of poultry-livestock products are guaranteed from the source, human health is guaranteed, resources are saved, and environment is protected.

The invention discloses a method for weaving composite fiber heat-insulating fabric. The method includes the following steps: (1), raw material selection; (2), fiber pretreatment; (3), yarn spinning; (4), weaving; (5), aftertreatment. The method has the advantages that the method is novel in concept, simple, convenient, easy in operation and high in enforceability; non-heat-insulating raw material are adopted to weave an air layer structure, so that the composite fiber heat-insulating fabric has good heat-insulating performance, and cost of the fabric is lowered; four raw materials different in function are blended and woven to form the fabric, so that the fabric integrates various excellent performances of heat insulation, fashion, healthcare and skin friendliness; the fabric woven by the method has various comprehensive performances and is high in practicability, capable of meeting pursuit on clothing fabric of modern consumers and wide in market prospect on the basis that heat-insulating performance is guaranteed.

This invention provides a vertical face decoration structure outside of a wall including multiple concrete flat tiles and multiple tile battens, which are fixed on the outer vertical face of the wall along the top and the bottom and in a certain interval, and said multiple flat tiles are arranged on the battens vertically and horizontally, and top of any flat tile is fixed on the batten and bottom is overlapped above the flat tile under it. This invention also provides an available construction method.

The invention discloses a single-hand control device and method for touch screen equipment. The device comprises a selection module and a touch-control operation interface module, wherein the selection module is dynamically arranged on a touch screen and used for locking functional application identifiers distributed on the touch screen; and the touch-control operation interface module is arranged in a selected area on the touch screen and used for adjusting the position of the selection module and locking or locking and entering corresponding functional applications. The method comprises the following steps: firstly, the touch-control operation interface module is arranged in the selected area on the touch screen and the selection module is arranged on the touch screen; and secondly, touch operation is conducted in the selected area, and the selection module, responding to indication of the touch-control operation interface module, moves on the touch screen, and locks or locks and enters the corresponding functional applications. According to the invention, the advantages of both a large-size screen and single-hand operation are drawn into consideration, so that the flexibility and the ornamental value are both greatly improved, the full-function operation can be completed only through touch control, and the interface design is simple, clear, vivid and distinctively layered. The single-hand control device and method for touch screen equipment are suitable for being used by the crowd of all levels.

The invention discloses a formula and a making process of milk bread, belonging to the technical field of food processing. The formula comprises the following components in percentage by weight: 5-15 percent of flour, 15-25 percent of fresh milk, 5-15 percent of white granulated sugar, 5-15 percent of eggs, 20-30 percent of raisin, 15-25 percent of water and 5-10 percent of spice. The making process comprises the following specific steps of: (1) pouring the flour and the water into a barrel; (2) stirring the beaten egg and the white granulated sugar in a basin; (3) mixing the products obtained in step (1) and step (2) and stirring by using a stirrer; (4) pouring the raisin, the fresh milk and the spice to the stirrer in step (3) and stirring; (5) smearing butter on the inner surface of a die, putting the product in step (4) to the die and putting the die into an oven; and (6) packaging. According to the invention, the fresh milk and the raisin are added in the raw materials, so that taste of the bread is enriched and the bread is agreeably sweet. According to the invention, the milk bread is simple in making method and is easy to make.

The invention provides a non-fried pigskin instant noodle, which comprises the following raw materials by weight part: 100-400 of flour, 10-80 of collagen of pigskin, 80-100 of water, 3-5 of salt, 0.2-0.6 of soda ash, 0.2-0.6 of composite phosphate, 10-15 of modified starch, 0.4-0.8 of sodium alginate, and 0.5-1.2 of guar gum. The invention also provides a preparation method of the non-fried pigskin instant noodle. The method comprises the steps of: (1) preparation of pigskin jelly: taking fresh pigskin, performing depilation, removing fat meat, conducting washing, cutting the pigskin into small pieces, putting the pieces into a meat grinder to conduct mincing into a jelly; (2) making of fresh noodle: mixing the surplus raw materials with the pigskin jelly prepared in step (1) evenly, putting the mixture into a dough mixer, adding water to knead dough, performing rolling cutting, and then conducting cooking; and (3) noodle drying. Pigskin has low price and high protein content, improves the rehydration properties of the instant noodle, saves cost, and also improves the protein content of the noodle.

The invention belongs to the field of health food, and particularly relates to an eucommia nutritious biscuit. The nutritious biscuit is made of the following raw materials in parts by weight: 0.5-1.5 parts of eucommia male flower pollen, 5-15 parts of shelled eggs, 2-4 parts of eucommia seed oil, 1-2 parts of almond oil, 0.5-1.5 parts of tree peony seed oil, 0.01-0.1 part of Vc, 1-5 parts of wheat bran and 71-90 parts of high-quality medium or low wheat flour. The notorious biscuit prepared by the invention has the advantages that the nutritional value is high; the active ingredients in the notorious biscuit are complementary and collaborate with each other; the health care effect is excellent; not only is the utilization ratio of the precious resource, namely the eucommia, improved efficiently, but also the species of eucommia products are enriched.

The invention provides fructus rubi fruit wine and a brewing process thereof. The fructus rubi fruit wine is prepared from the following raw materials in parts by weight: 100 to 150 parts of fructus rubi, 10 to 15 parts of rock candy, 5 to 15 parts of red dates, 10 to 25 parts of litchi, 5 to 10 parts of herba menthae, 5 to 10 parts of fructus lycii, 5 to 8 parts of rhizoma polygonati, 200 to 600 parts of sticky rice, 10 to 15 parts of pears, 6 to 12 parts of waxberries, 4 to 8 parts of kiwi fruits, 2 to 4 parts of honey and a proper amount of drinking water. The fructus rubi fruit wine is finally prepared through the steps of raw material picking, raw material processing, steaming and boiling, stirring solarization and fermentation. The mouthfeel is good; the nutrition is rich; the health preservation function is good; the brewing process is simple; the popularization is convenient.

The invention belongs to the technical field of thermoplastic polyurethane elastomers, and particularly relates to a photochromic thermoplastic polyurethane elastomer material for a waterproof and moisture-permeable film, and a preparation method thereof. The material is prepared from, by weight, 55-65 parts of polymer diol, 25-35 parts of diisocyanate, 7-12 parts of a chain extender, 0.01-0.03 part of a catalyst, 0.1-2 part of a photosensitive auxiliary agent, and 1-10 parts of a functional filler. The photochromic thermoplastic polyurethane elastomer material for the waterproof and moisture-permeable film has excellent mechanical properties, the waterproof and moisture-permeable rate of the prepared film is greater than 10000 g / m<2> / 24h, the hydrostatic pressure resistance of the prepared film is greater than 10000 mmH2O, the film can be changed from colorless to colored under the irradiation of ultraviolet rays with certain wavelength, and then the film is changed from colored to colorless after being irradiated by visible light. The material can be used as a functional film material in the fields of clothing, shoe material bags and suitcases and the like, and has wide application prospects.

The present invention relates to a composite surface board, its preparation method and composite floor board containing said surface board. Said surface board includes successively-laminated wear-resisting layer, wooden layer and balance layer, in which the described wooden layer includes natural wood layer. Said composite floor board has higher deformation-resisting temperature and impact resistance.

The invention discloses a processing method of black soybean lactone tofu. The processing method comprises the steps that 1, soybeans and black soybeans are carefully selected according to the proportion of 1:0.5 to 1:1.5; 2, the soybeans and the black soybeans are soaked with water of which the weight is 4 times to 5 times the total bean weight for 6 h to 14 h; 3, grinding is conducted two times according to the ratio 1:6 to 1:7 of the total dry bean weight to the water weight, and screening is conducted through a 100-mesh screen; 4, heating is continuously conducted for 10 min at the temperature of 90 DEG C to 100 DEG C; 5, curdling is conducted when the temperature is decreased to 60 DEG C, and heat preservation is conducted for 1 h, wherein glucolactone is firstly dissolved into water, then the mixture of which the adding amount accounts for 0.25% to 0.35% of the amount of cooled soybean milk is added into the cooled soybean milk as soon as possible, and then the materials are stirred to be uniform; 6, after glucolactone is added, the mixture can be contained in a box, and then the box-packed lactone tofu is made. According to the processing method, the tofu is made by taking the soybeans and the black soybeans as raw materials, the nutritional value of the black soybeans is fully utilized, and pursuing of people for both food nutrition and food flavor is met.

The invention discloses a natural black bean extract and a preparation method thereof. The black bean extract is prepared from the following raw materials in parts by weight: black beans 100 parts, revertose 2 parts and purified water 1,300 parts, and the revertose is prepared from D-glucose and D-xylose according to the weight ratio of 2:1. The preparation method comprises staged heating extracting, biological enzymolysis extraction and preparation of the natural black bean extract. Food added with the natural black bean extract tastes natural and is pure in aroma, unmated feeling caused by smell of chemical additives does not exist, the natural black bean extract contains more beneficial substances and meets various demands of human bodies, the addition effect is higher than that of the traditional chemically synthesized beans essence additives, the nutrition of the food is improved, and the natural black bean extract is safe and does not have side effects to human bodies, meets demands of people to pure natural food, and is pure natural substitute goods of existing chemically synthesized beans essences.

The invention discloses a preparation process of linseed oil microcapsules. The preparation process comprises the following steps: (1) mixing soybean protein, maltodextrin and cordyceps polysaccharideused as wall materials with water to prepare a water phase, wherein the mass ratio of the cordyceps polysaccharide to the maltodextrin to the soybean protein is 1: (0.5-99): (0.3-100), and the mass percentage concentration of the total wall material is 0.5-2.0%; and (2) mixing the water phase with linseed oil to form a uniform and stable emulsion, adjusting the emulsion to be acidic, stirring ata constant temperature for a period of time to obtain a linseed oil microcapsule suspension, and carrying out spray drying to obtain the linseed oil microcapsules. According to the preparation process, the cordyceps polysaccharide, soybean protein and maltodextrin are mixed to serve as the wall material, so that the nutritional value of the linseed oil microcapsules is increased, and the embeddingrate of the linseed oil microcapsules is further increased under the condition of not additionally adding an emulsifier.

The invention relates to a high-sweetness and low-calorie liquid sweetening agent and a preparation method thereof. The liquid sweetening agent comprises a compound sweetening agent and a syrup base material, wherein the compound sweetening agent is an artificial sweetening agent and / or a natural sweetening agent, and the syrup base material is high fructose corn syrup. The formula composition is selected and proportioned, so that the obtained liquid sweetening agent not only has the taste similar to cane sugar, but also has a low calorie, and even zero calorie. The needs of patients with diabetes and people which are in the hope of keeping healthy and keeping fit can be completely met, moreover, based on the taste requirements of different types of people, proportions of all the components of the sugar substitute can be properly adjusted so as to meet the requirements of different people for taste and calorie. Meanwhile, the sugar substitute also has relatively good stability and solubility, and can be suitable for various different food processing technologies, and optimal taste experience is achieved. Meanwhile, the production and use cost is reduced by 50% to 19 times, and the direct economic benefit is greatly improved. The liquid sweetening agent satisfies the pursuit of people on the sweetness, and simultaneously achieves the high tendency of reducing sugar.

The invention discloses a production device and production process of a Badam flaky pastry. The production device includes a device bracket; the device bracket includes first supporting rods symmetrically distributed. The production process of the Badam flaky pastry is characterized in that the Badam flaky pastry comprises, in parts by weight, 12-16 parts of butter, 6-8 parts of eggs, 38-42 partsof wheat flour, 15-20 parts of white granulated sugar, and 18-22 parts of Badam slices. The production process of the Badam flaky pastry includes the following steps: raw material acceptance checking,burdening, stirring, molding, baking, cooling, inner packaging material acceptance checking, inner packaging material disinfection, packaging, cartonning and storage. The production process of the Badam flaky pastry processes Badam into flaky pastry, satisfies the pursuit of consumers on food taste, realizes the diversification of the product, and is conducive to promotion of the product by the enterprises; through the extrusion of dough with a plurality of extrusion rollers, the improvement of the efficiency of the dough extrusion molding is facilitated, so the needs of the large-scale production of the product are met, the extrusion times of the dough are also increased, and increase of the taste of the product is facilitated.

The invention discloses high-protein high-fiber meal replacement biscuits. The biscuits are prepared from the following raw materials: oat flour, quinoa flour, resistant dextrin, coconut oil, plant stanol ester, chia seed powder, potato powder, white kidney bean powder, whey protein powder, hydrolyzed egg yolk powder, psyllium seed husk powder, trehalose and the balance of water. The biscuits havethe characteristics of low calorie, high dietary fibers and high proteins, and have the taste of crispy biscuits.

The invention discloses a preparation method of preserved green plum fruits. The preparation method comprises the steps of: preparing dried and wet plum raw materials; preparing blanks for the preserved green plum fruits; preparing injection slurry; conducting injecting and hot air drying; preparing wrap slurry; wrapping the raw materials with the wrap slurry; and conducting hot air drying. The product prepared by the method of the invention has rich and interesting style; and a surface layer has a sweet taste of chocolate, a middle layer has original sour taste of the green plums, and an inner layer has sweet and sour taste of yellow plums; and multiple sweet and sour taste explosion points are contained in the preserved green plum fruits to meet the interesting pursuit for casual food ofmodern people. The preparation method of the invention is unique, and adopts one time of vacuum freeze-drying and two times of hot air drying, so that sufficient spaces are provided in the green plums to accommodate the yellow plum slurry, and a tissue structure is relatively close.

The invention relates to a frying cake with the sweet and spicy flavor and a preparation method thereof. The frying cake comprises following raw material: 4500-5500 parts by weight of wheat flour, 550-650 parts by weight of palm oil, 1100-1300 parts by weight of water, 30-70 parts by weight of edible salt, 280-340 parts by weight of maltose, 20-30 parts by weight of monosodium glutamate, 3-5 parts by weight of anise, 10-20 parts by weight of cassia, 2-6 parts by weight of myrcia, 1-2 parts by weight of netmeg, 20-40 parts by weight of beef powder and 40-50 parts by weight of oral glucose. The frying cake with the sweet and spicy flavor and the preparation method thereof have following beneficial effects: the frying cake can provide people with nutrition and simulate appetite of people due to the sweet and spicy flavor; inflammation is avoided; due to the lovely and compact shape of the spiral appearance, the requirement for a diversified drying cake can be satisfied; and the frying cake is convenient to eat and easy to store so that people can have meals in short time because of busy lives so that the frying cake brings convenience for livelihood.