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60results about How to "Save color" patented technology

Dispenser for lip coloring and coating fluids

Fluid material, including medication, dermatological fluids, cream eye shadow and lip-coloring material such as lip gloss, is stored in a reservoir. Rotating a collar with respect to the reservoir advances a piston therein to deliver lip coloring or other material through a valve to a roller mounted on a dispensing head.
Owner:WILEY LIEN L

Liquid color gravimetric metering apparatus and methods

Apparatus and methods for delivering liquid color to a plastic resin processing machine include a scale for weighing a container of liquid color, a pump for removing liquid color from the container, controller for actuating pushers in the pump in a sequence whereby a first pusher is displaced to squeeze the delivery tube while a second and third pusher are not displaced thereby permitting liquid color to flow through the tube from the supply to a first position of tube squeezing, whereupon a second pusher is displaced to squeeze the tube and substantially trapped liquid color in the tube at the first and second position of tube squeezing, whereupon the first pusher permits liquid color to flow through the tube pass the first position of tube squeezing and the third pusher squeezes the tube and thereby forces at least a portion of the trapped liquid color material through the tube pass the first position of tube squeezing thereby supplying liquid color to the plastic resin processing machine at a predetermined rate according to a selected recipe to produce plastic parts having desired characteristics.
Owner:MAGUIRE STEPHEN B

Method for preparing blowfish can

The invention relates to a method for making globe fish can, including the following steps: material preprocessing, cutting, soup stock production, mixing, canning, pre-boiling, sealing, sterilization, cooling, casing. The key technology of the method is adopting the wave-type hot water injection of an automatic spraying sterilizer and the temperature rise regulating sterilization in multi-stage. The making method has a strict and general sterilization to the globe fish materials, makes use of the advanced processing devices, temperature rise regulating sterilization in multi-stage and reasonable making technology. The can products are not only safe, nutrient, but also maintain the natural taste of the globe fish.
Owner:刘烈

Rose eternal flower manufacturing technology

The invention discloses a rose eternal flower manufacturing technology which comprises the following steps: selecting roses, carrying out dehydration and decoloration treatment on the selected roses, putting the roses in displacement liquid, dying the roses and drying the roses to obtain the finished products. With adoption of the rose eternal flower manufacturing technology, the color and moisture of the prepared roses can be kept permanently and the form of the roses is natural.
Owner:云南万融花卉有限公司

Making method of Dendrobium officinale Kimura et Migo flower tea

The invention provides a processing method of Dendrobium officinale Kimura et Migo flower tea. The method comprises the following steps: picking flowers, cleaning the flowers, spreading the cleaned flowers for drying, deactivating enzyme, stir-frying the obtained product, baking and shaping the fried product, and sorting and packing the final product. According to the invention, the processing method of the Dendrobium officinale Kimura et Migo flower tea is improved, so that the nutritive value of the Dendrobium officinale Kimura et Migo flower tea is retained, and when the Dendrobium officinale Kimura et Migo flower tea is brewed with water, strong fragrance lasts for a long time, the flowers are unfolded in water, and higher ornamental value is achieved.
Owner:ZHEJIANG YUNZHITANG BIOTECH

Liquid color gravimetric metering apparatus and methods

Apparatus and methods for delivering liquid color to a plastic resin processing machine include a scale for weighing a container of liquid color, a pump for removing liquid color from the container, controller for actuating pushers in the pump in a sequence whereby a first pusher is displaced to squeeze the delivery tube while a second and third pusher are not displaced thereby permitting liquid color to flow through the tube from the supply to a first position of tube squeezing, whereupon a second pusher is displaced to squeeze the tube and substantially trapped liquid color in the tube at the first and second position of tube squeezing, whereupon the first pusher permits liquid color to flow through the tube pass the first position of tube squeezing and the third pusher squeezes the tube and thereby forces at least a portion of the trapped liquid color material through the tube pass the first position of tube squeezing thereby supplying liquid color to the plastic resin processing machine at a predetermined rate according to a selected recipe to produce plastic parts having desired characteristics.
Owner:MAGUIRE STEPHEN B

Safe and energy-saving microwave vacuum continuous automatic drier

The present invention mainly relates to a microwave drier, especially a microwave vacuum drier. A safe and energy-saving microwave vacuum continuous automatic drier includes a tank (A), a hoisting system (8), a vacuum system (9), a microwave heating system (1) on the tank (A), characterized by including a delivery device (6) inside the tank (A), a discharging device (5) below the delivery device (6), the materials in the tank (A) are non-metallic materials. On the basis of ensuring the strength and the toughness, the striking a light and discharging are avoided in the vacuum state when metal is heated in the microwave. The invention adopts the way of microwave radiation heating, utilizing the characters of microwave high efficiency, easy to control, antisepsis, sterilization, fast heating, even heating, fast dehydration, preserving to reduce the power waster and advance the efficiency.
Owner:TIANSHUI HUAYUAN PHARMA EQUIP TECH

Method for processing mulberry solid solution powder

InactiveCN101716009AGood for healthFully play a beneficial roleFood preparationYeastContinuous fermentation
The invention discloses a method for processing mulberry solid solution powder, comprising the following steps of: selecting mulberries produced by excellent mulberry seeds, removing stems, green grains and mildew grains, crushing the grains, washing with water, steaming on a pot with a curtain, ceasing fire ten minutes after boiling, cooling the mulberries for later use; mashing part of cooled mulberries, adding yeast into the mashed mulberries according to the ratio of the mulberries to the yeast being 10 kilos to 15 grams, evenly stirring, keeping in the environment of 30-35 DEG C for continuously fermenting for three days; mixing the fermented mulberries, the fermented sticky rice and the dried mulberries according to the ratio of (3-1): (0-1): (1-4), removing peels and kernels by a dual-path pulp beater and filtering by a screen plate with 20 meshes to obtain mulberry pulp; and drying the mulberry pulp by a spray dryer at 90-120 DEG C to obtain the mulberry solid solution powder. The invention does not add any preservative and can preserve the original flavor, cluster and nutrients of the mulberry.
Owner:李士琮

Method for debittering color protection and low-temperature processing of ginkgoes

The invention discloses a method for debittering color protection and low-temperature processing of ginkgoes. The method comprises the following steps: 1, preparing a ginkgo raw material at first, screening the raw material, then peeling after pre-cooking the ginkgo raw material to obtain ginkgo nuts, and then performing debittering color protection and hardening on the ginkgo nuts; 2, quick-freezing the hardened ginkgo nuts by virtue of a low-temperature freeze-drying technology to ensure that compact tissues of the ginkgo nuts form micro-crystalline structures, performing vacuum sublimation under the quick-freezing condition to ensure that the ginkgo nuts become crisp, then unfreezing, putting into vacuum to perform immersion and cleaning, and draining after cleaning; and 3, performing vacuum frying on the drained nuts, performing vacuum oil removing during the vacuum frying, then performing product seasoning, and finally warehousing.
Owner:徐志扬

Dehydration-accelerating processing aid for fresh wolfberry fruit

The invention discloses a fresh medlar dehydration dry-promotion processing aid which is a powdery mixed preparation and comprises the following components in percentage by weight: 50-98% of sodium carbonate, 30-80% of potassium carbonate, 1-5% of sodium citrate and 5-30% of potassium chloride; and the preparation process of the processing aid comprises the following steps: grinding the raw materials into powder, mixing uniformly, sub-packing, inspecting quality, storing and selling. The fresh medlar dehydration dry-promotion processing aid disclosed by the invention is scientifically prepared from four common food additives, and can be used for not only quickly drying fresh medlar but also maintaining the original color and nutritional healthcare components of the fresh medlar.
Owner:戴治稼 +1

Preparation method of seasoned poached eggs

A preparation method of seasoned poached eggs comprises the following steps: (1) eggs are graded according to the quality standard; (2) a heat transfer medium is heated to 80-95 DEG C; (3) the eggs are totally immersed in the heat transfer medium and boiled for 7-10 min; (4) the boiled eggs are cooled in water at 10-20 DEG C; (5) the cooled eggs are totally immersed in a prepared seasoning liquid, the mixture is placed in vacuum decompression equipment for 2-4 days, the vacuum degree is kept from subzero 0.09 Mpa to subzero 0.1 Mpa, and the temperature is set to be 25 DEG C; (6) the poached eggs prepared through the steps are subjected to cold storage in a low-temperature environment at 0-10 DEG C. The egg white of the prepared poached eggs is denaturalized completely, and the hardness and the elasticity reach the states of normal hard boiled eggs; while the texture of yolk is in a soft sate and colloidal, the yolk is in bright deep yellow and tastes fine and soft, and small-molecular flavor substances of the prepared seasoning liquid enter the eggs completely without damaging the inside forms of the poached eggs, so that the poached eggs are good in color, flavor and taste.
Owner:SICHUAN UNIV

Technology for removing fishy smell from squids

The invention provides a technology for removing fishy smell from squids. The technology comprises the following steps of (1) pretreatment: removing skin, internal organs, heads and feet from fresh squids, performing thorough cleaning, and performing draining; (2) preparation of fishy smell removing liquid, wherein the fishy smell removing liquid comprises the following components of tea tree oil, eucalyptus oil, dihydrate sodium citrate, a surfactant AES, glycyrrhizic acid, calcium oxide, BS-12, propylene glycol and water; taking water in parts by weight, adding the taken water into a reaction kettle, performing stirring, adding the surfactant AES and the calcium oxide, raising the temperature to 70 DEG C, performing stirring, sequentially adding the tea tree oil, the eucalyptus oil, the dihydrate sodium citrate and the glycyrrhizic acid, performing emulsification for 35min, adding the BS-12, performing stirring, adding the propylene glycol, performing cooling to 27 DEG C, performing defoaming, and performing filtration, so as to obtain the fishy smell removing liquid; (3) fishy smell removal: placing the drained squids into the fishy smell removing liquid, soaking the squids for 7min, draining the soaked squids, placing the drained squids into a fresh keeping agent, soaking the squids for 14 min, draining the soaked squids, and performing cold air drying; and (4) low-temperature storage: performing vacuum packaging on the dried squids, and performing low-temperature storage.
Owner:舟山金星水产有限公司

Production method of instant crisp okra chips

The invention discloses a production method of instant crisp okra chips. The production method is characterized by comprising the following steps: step 1, treatment of raw materials: selecting fresh okra fruits, performing thorough cleaning and removing pedicles; step 2, color protection by blanching: putting the okra treated in the step 1 into boiled water for 10s, and cooling the okras to 2-5 DEG C after color protection by blanching; step 3, freezing: putting the okra soaked and flavored in the step 2 into a refrigerated warehouse with the temperature of -18 to -15 DEG C for performing freezing for 2-4h; and step 4, microwave vacuum freeze drying: taking out the okra subjected to freezing treatment from the refrigerated warehouse, putting the okra into microwave vacuum freeze drying equipment and performing drying to obtain freeze-dried crisp okra chips with the moisture content of 5% and below by mass. Compared with the prior art, the crisp okra chips produced by the production method of the instant crisp okra chips disclosed by the invention have the advantages of integral appearance, smooth surface, crisp mouthfeel, good sensory quality, longer storage life and the like, andavoid the defects of high oil content and the like in a traditional frying process.
Owner:厦门市花果山食品有限公司

Preparation method of purple sweet potato powder

The invention discloses a preparation method of purple sweet potato powder. The preparation method includes the following specific steps: 1, washing, wherein purple sweet potatoes are washed with clean water; 2, peel removing, wherein the peel of the purple sweet potatoes are removed completely with a bamboo knife; 3, slicing, wherein the peeled purple sweet potato in the step 2 is sliced with a vegetable slicer into purple sweet potato slices; 4, color protection, wherein the purple sweet potato slices are placed in a sodium chloride solution with the concentration of 0.6% for 5-8 min, and the solution is slightly stirred with a stirring rod; 5, drying, wherein the purple sweet potato slices are placed in a drying oven; 6, crushing, wherein the purple sweet potato slices dried in the step 5 is crushed in a hammer piece type crusher, the fineness of the crushed purple sweet potato is 50-100 meshes, and the purple sweet potato powder is prepared; 7, packaging, wherein the purple sweet potato powder obtained after crushing in the step 6 is packaged into a bag. The obtained purple sweet potato powder has the advantages of being healthy, safe, and good in color protection effect.
Owner:周梦倩

Preparation method of vacuum freeze-dried banana product

The invention discloses a preparation method of a vacuum freeze-dried banana product. The preparation method comprises the following steps: 1) removing fruit peels of bananas, and taking out fruit flesh; 2) evenly laying the banana fruit flesh on an aluminum plate with the thickness of 3 to 5 cm, the steam temperature of 121 to 125 DEG C, the time of 120 to 150 seconds and the material central temperature of not less than 75 DEG C; 3) cooling the fruit flesh to the room temperature; 4) preparing a mixed solution, wherein according to the mass ratio, the solution contains 0.2 to 0.5% of iso-VC sodium, 0.1 to 0.3% of tea polyphenols, 0.6 to 1.0% of glucose, and 1.0 to 1.5% of dextrin; 5) soaking the fruit flesh in the mixed solution for 10 to 15 s; and 6) carrying out vacuum freeze drying, wherein the technical parameters comprise the plate laying thickness is 2 to 3 cm, the vacuum degree is 80 to 100 Pa, the cryo-temperature is -30 to -40 DEG C, the sublimation temperature is 40 to 50 DEG C, the time is 8 to 10 hours, the vacuum degree of the vacuum drying process is 60 to 80 Pa, the drying temperature is 50 to 60 DEG C, and the time is 6 to 8 hours. The product is not browned in the production process, and is not browned within 30 minutes after be brewed with a soymilk product.
Owner:福建立兴食品股份有限公司

Preparation method of pre-cooked Fotiaoqiang frozen bag

The invention discloses a preparation method of a pre-cooked Fotiaoqiang frozen bag. The preparation method includes the following steps: cooking bone soup by adopting a high-temperature high-pressureshort-time processing mode, then adding a plurality of materials such as abalones, sea cucumbers, scallops, shark lips, fish maws, shiitake mushrooms, tendons, quail eggs, duck gizzards, etc., boiling the mixture with soft fire to obtain a Fotiaoqiao product, cooling the Fotiaoqiao product to room temperature, adding scallop skirt hydrolysate, carrying out packaging by adopting a high temperatureresistant steaming / boiling bag, then quick freezing the bag at -35 to -45 DEG C for 50-60 minutes to obtain a pre-cooked Fotiaoqiao frozen bag, and putting the pre-cooked Fotiaoqiao frozen bag in a refrigerator (-18 DEG C) for frozen storage. The pre-cooked Fotiaoqiang frozen bag is high in nutrient value, simple and convenient in processing technology and easy to realize industrial production; and a proper amount of the scallop skirt hydrolysate is added to inhibit the growth and recrystallization of ice crystals, so that the method can maintain water retention capacity, solubility and otherfunctional characteristics of proteins better, and can prevent the product from darkening in the process of freezing storage and from affecting the eating quality.
Owner:DALIAN POLYTECHNIC UNIVERSITY

Applicator

This invention relates to an applicator for applying coating medium, in particular coating medium in several layers onto a running web surface. The applicator includes several curtain heads, which are arranged at random distances apart and from which the coating media or colors are dispensed downward, and an inclined guide face which—as the result of lamination of the coating media or colors dispensed one after the other from each of the several curtain heads along the incline in order to form the several medium or color layers and, in addition, to form a color curtain from a curtain guide part pointing downwards—moves the color layers at the end of the part of the incline onto the web surface.
Owner:VOITH PATENT GMBH

Sticky rice storage technology

The invention provides a sticky rice storage technology. The sticky rice storage technology comprises the following steps: controlling moisture, husking, cleaning a warehouse, disinfecting, warehousing and storing, and carrying out constant temperature storage. The sticky rice storage technology provided by the invention can keep colour and luster of sticky rice to be fresh, no mildew is produced, no worm grows, better storage effect is realized, and practicability is good, so that the sticky rice storage technology is worthy of popularization and application.
Owner:蚌埠市兄弟粮油食品科技有限公司

Preparation method of dried flower tea keeping natural original color and shaped flower shape of camellia nitidissima

The invention discloses a preparation method of dried flower tea keeping a natural original color and a shaped flower shape of camellia nitidissima. The preparation method comprises the following steps: drying in an electrostatic field and airing by cold air. The step of drying in the electrostatic field comprises the following steps: putting fresh flowers into a metal shaping model to be shaped and then putting the shaped fresh flowers into an electrostatic field drying machine to be rapidly dehydrated and dried at a low temperature, wherein the drying temperature is 12-15 DEG C and the drying time is 8-10 hours; and finally, preparing a flower tea primary product. The step of airing by the cold air comprises the following steps: taking the flower tea primary product and drying the flower tea primary product by the cold air at 5-15 DEG C for 3 days until the water content is less than or equal to 5% to obtain the dried flower tea keeping the natural original color and the shaped flower shape of camellia nitidissima. According to the dried flower tea prepared by the method, the original color and the natural shape of the fresh flowers of camellia nitidissima are kept better and the quality of the dried flower tea can be improved.
Owner:FANGCHENGGANG WANJING FORESTRY

Making method of liquor-saturated waxberry candied fruits

The invention discloses a making method of liquor-saturated waxberry candied fruits, and relates to the technical field of making of candied fruits. The making method comprises the following steps ofperforming pretreatment; performing soaking with rice wine: soaking dehydrated waxberries in rice wine of which the alcoholic strength content is 50-65 degrees, wherein the soaking time is 24-30h, andperforming stirring once every 3-5h during the soaking time; performing rapid freezing; performing cold storage; performing unfreezing; performing blanching; performing sugar permeability; and performing post-treatment. Through the adoption of the making method disclosed by the invention, the liquor-saturated waxberry candied fruits slightly containing wine taste can be made, the color, the fragrance and the taste of original fruits are well stored, and the liquor-saturated waxberry candied fruits also contain slight wine taste and are good in mouth feel.
Owner:溜溜果园集团股份有限公司

Honey sauce and a preparation method thereof

The present invention discloses honey sauce and a preparation method thereof. The honey sauce comprises the following components in parts by weight: honey 70-98 parts, pectin 0.1-1 part, white granulated sugar 0.4-3 parts, water 2-20 parts, citric acid 0-3 parts and malic acid 0-3 parts. The present invention also provides a preparation method thereof. Honey sauce is high in honey content, good in organoleptic property, rich and special in honey flavor, ideal in rheological property of this kind of product, good in stability, good in nutrition, and easy to carry and transport. The honey sauce is simple in operation and process, low in cost and easy to realize industrialization of the project.
Owner:彭军

Single railing body and novel railing assembly type stair railing and construction method thereof

The invention relates to a single railing body. The single railing body comprises an integrated stand column, wherein upper cross rods are integrally connected to the top end of the integrated stand column; a U-shaped connector is pre-buried in the bottom end of the integrated stand column; one end of each upper cross rod is a first connecting end, the other end of each upper cross rod is a secondconnecting end; and the first connecting end of one upper cross rod can be matched with the second connecting end of the other upper cross rod. The invention further provides a construction method ofa novel railing assembly type stair railing. The single railing body is simple in structure and convenient to use, factory prefabrication and on-site assembly are adopted, a welding machine gas cylinder and a grinding tool do not need to be used, and connection and mounting can be achieved only through assembly, and assembly is completed. The surface of the stair railing can be subjected to various treatment modes such as spraying and coating and oxidation, the surface color is diversified, the texture is high, and the defects of the market are overcome. The joints are connected through connecting pieces, the defect that a vertical pipe and a main pipe in a stainless steel handrail need to be connected through a manual grinding process can be overcome, and connection and mounting can be completed through assembly and bolts.
Owner:山东海龙建筑科技有限公司

Whole-course multi-section synergetic sterilization and fresh-keeping method for shredded Qiongzhuea tumidinoda Hsueh bamboo shoots

The invention discloses a whole-course multi-section synergistic sterilization and fresh-keeping method of shredded Qiongzhuea tumidinoda Hsueh bamboo shoots, which comprises the following steps: blanching the Qiongzhuea tumidinoda Hsueh bamboo shoots with shells, removing the shells, putting the blanched Qiongzhuea tumidinoda Hsueh bamboo shoots into a blanching fixation machine, carrying out steaming fixation, carrying out color protection and brittleness protection on the whole or half cut Qiongzhuea tumidinoda Hsueh bamboo shoots, wherein the composite color protection agent is prepared bydissolving vitamin C, D-isoascorbic acid, sodium chloride and citric acid in water according to a certain proportion,the crispness-keeping agent is prepared by dissolving calcium chloride, sodium alginate and pectin in water according to a certain proportion; and then shredding, pickling to remove bitter taste, mixing, packaging in vacuum, then carrying out ultrahigh pressure treatment, precooling and liquid nitrogen quick-freezing treatment, and carrying out low-temperature freezing storage to realize long-term storage. According to the method, the storage time of the shredded Qiongzhuea tumidinoda Hsueh bamboo shoots can be prolonged to 2 years, the fresh-keeping effect is improved, original functional components of the raw materials are well preserved, the color and hardness are closeto those of fresh bamboo shoots, the taste is good, the product is safe, and no sulfur is left.
Owner:宜宾西华大学研究院 +1

Method for controlling green-leaves vegetable browning in keeping time

The invention relates to a method of controlling browning of green leafy vegetables in the storage period. The method comprises a preprocessing step and a reprocessing step: (1) the preprocessing step comprises performing a boiling-water scalding process of vegetable stem and leaves which are put into scald liquor pH of which is controlled in 7.3-8 dividually after cleaning and cutting the vegetables and performing a subsequent scalding of 86-90 DEG C; the boiling-water scalding time of the stem is 110-150s, the boiling-water scalding time of the leaves is 60-90s, the subsequent scalding timeof the stem and the vegetables is 20-50s, and using the negative of peroxidase after the scalding as a standard; (2) the reprocessing step comprises cooling the vegetables after scalding, dewatering after the cooling, performing quick freezing, and packaging the vegetables after quick freezing.Through the strict control of scalding conditions and the last packaging process of the method, by utilizing a safety green mode, colour and lustre of vegetables can be preserved primely, pigmentary stability can be enhanced and color changing of stems in the preservation period is greatly reduced.
Owner:NINGBO HAITONG FOOD SCI & TECH CO LTD +1

Preparing method of vegetable protein compound-type beverage

The invention relates to a preparing method of a vegetable protein compound-type beverage. The preparing method of the vegetable protein compound-type beverage comprises the steps of conducting high-voltage pulse electric field technology treatment on a mixed solution, wherein the mixed solution comprises vegetable protein pulp, a sweetening agent and metal ions. By means of the preparing method of the vegetable protein compound-type beverage, nutritive ingredients of the vegetable protein beverage can be effectively reserved, the performance of vegetable protein can also be improved, the nutritive value of the beverage is increased, and absorption of the beverage by the human body is also facilitated.
Owner:SOUTH CHINA AGRI UNIV

Printing and dyeing ink for direct inkjet textile and preparation method thereof

The invention relates to printing and dyeing ink for a direct inkjet textile and a preparation method thereof, the printing and dyeing ink comprises reactive dye, N-methyl-2-pyrrolidone, ethylene glycol monomethyl ether, isopropanol, propanetriol, triethanolamine and deionized water, the printing and dyeing ink for the direct inkjet textile comprises red printing and dyeing ink / yellow printing and dyeing ink / blue printing and dyeing ink / black printing and dyeing ink, and the preparation method of the printing and dyeing ink for the direct inkjet textile is as follows: weighing the reactive dye, the N-methyl-2-pyrrolidone, the ethylene glycol monomethyl ether, the isopropanol, the propanetriol, the triethanolamine and the deionized water respectively, placing in a stirring container, stirring uniformly, then standing, and filtering so as to get a finished product, namely the printing and dyeing ink for the direct inkjet textile. The printing and dyeing ink is excellent in quality, low in price, applicable to different models of inkjet printing machines, abundant and bright in color, strong in stability, strong in coloring power and small in undissolved substances, and can be used for automatically cleaning a spray head, ensuring no blockage and achieving good flowability and smooth jet; and furthermore, wrinkling and diffusion of an image of the direct inkjet textile can be avoided, the color fastness is high, the resistance to ultraviolet radiation is realized, the image can be preserved for 20 years without color fading, and the inkjet printing machine in a shutdown statecan not block the head within half a year.
Owner:黄文泉

Passion-fruit rose-flower seabuckthorn-fruit pastry and preparation method thereof

ActiveCN110810880ARelieve sweetnessReduce heatFood coatingMouthfeelFruit juice
The invention provides a passion-fruit rose-flower seabuckthorn-fruit pastry. The passion-fruit rose-flower seabuckthorn-fruit pastry is prepared by the following steps: A, preparing seabuckthorn fruit juice; B, extracting flavor substances of passion fruits; C, preparing rose flower stuffing; D, preparing batter; and E, preparing the pastry. The invention further provides a preparation method ofthe passion-fruit rose-flower seabuckthorn-fruit pastry. The passion-fruit rose-flower seabuckthorn-fruit pastry provided by the invention is relatively good in taste and flavor, as well as relativelyhigh in nutritional values.
Owner:ZHEJIANG OCEAN UNIV
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