76results about How to "Soft tissue" patented technology

Milling and drilling tools and soft tissue management techniques are provided for arthroplasty that facilitate intraoperative and postoperative efficacy and ease of use. In one embodiment, resiliently biased soft tissue protective sleeves surround a side cutting tool and are interposed along the longitudinal axis of the cutting tool, preferably adjacent each side of the bone. The soft tissue protective sleeves are biased to track along the contour of the side of the bone and prevent the cutting tool from being exposed to soft tissue during the resection. In another embodiment, a pilot drill is initially utilized to create an initial bore in the bone to be resected. The pilot drill preferably has an end cutting arrangement and a non-cutting removal channel that minimizes the tendency of the pilot drill bit to drift off-axis as the initial bore in the bone is created. Once the initial bore is created, the pilot drill bit is withdrawn and a second side cutting tool, such as a milling bit, is then inserted into the bore to perform the desired surface resection.

The invention discloses a coarse cereal instant rice and a preparation method of the coarse cereal instant rice. The coarse cereal instant rice is mainly prepared by conducting extrusion curing, cutting, pelletizing, drying, then baking and puffing on coarse cereal powder, starch and solid vegetable oil, wherein the coarse cereal is selected from one or combination of corn flour, rice flour, sorghum flour, buckwheat, pearl barley flour, black rice four, sweet potato flour, millet flour, coarse rice powder, glutinous rice flour, red rice flour, soybean flour, red bean flour, green gram starch, black bean flour, oat powder and wheat flour. The coarse cereal instant rice provided by the invention adopts a loose porous structure inside, so that the coarse cereal instant rice is good for digesting and absorbing and is excellent in rehydration property, the rehydration time is relatively short, the rehydrated rice is in full grain, and the coarse cereal instant rice is chewy and not hard or sticky when being eaten.

A cutting tool is provided with an arcuate cutting blade that preferably engages a guide tool to create a curved resected surface during an arthorplasty procedure. In one embodiment, a depth of the cutting blade is sufficient to permit the simultaneous creation of resected surfaces on two bones that articulate, such as both the femor and the tibia for a given condyle, without the need to reposition the guide or the leg. In another embodiment, a cutting member has a generally rectangular cross-section along a longitudinal axis with a first and second surface having cutting teeth defined thereon and a third and fourth surface adapted to interface with a cutting guide positioned proximate the bone. In this embodiment, the cutting tool can resect the bone in two different directions without reorienting the cutting member.

A dome for applying a vacuum to a patient's breast is comprised of a generally rigid dome capable of withstanding a pressure differential, with a rim and rim cushion underlying the rim of the dome for supporting a rim from the patient's skin surface. The rim may be generally wider than the dome in order to distribute the attendant forces across a greater surface and avoid tissue damage. A sticky sole underlies the rim cushion and seals the rim cushion to the patient's skin to thereby preserve the vacuum within the dome. The sticky sole may be comprised of any adhesive material or even be achieved through the use of an appropriate material for the rim cushion itself. A portable pump unit is connected to the domes and maintains the vacuum within the domes during a recommended protocol. By using the device in accordance with the prescribed protocol, the growth of cancer cells and tumors within the breasts are inhibited.

The invention relates to the technical field of foods, in particular to a steamed egg cake and simultaneously discloses a preparation method of the steamed egg cake. The steamed egg cake is prepared from the following raw materials in parts by weight: 55-65 parts of low-gluten wheat flour, 30-40 parts of white granulated sugar, 40-55 parts of egg, 8-12 parts of edible vegetable oil, 7-15 parts of edible glucose, 7-11 parts of glucose syrup, 16-24 parts of modified starch, 0.3-0.8 part of edible salt, 1-3 parts of sorbitol, 4-6 parts of glycerol, 0.2-0.4 part of glycerin monostearate, 0.5-1.5 parts of baking powder, 0.1-0.4 part of soda powder, 0.7-1.3 parts of potassium sorbate, 0.02-0.05 part of sodium dehydroacetate, 0.15-0.35 part of edible citric acid and 0.05-0.15 part of edible essence. The steamed egg cake provided by the invention keeps the most original and fresh taste of the food, is fine in cake texture, soft in texture, rich in elasticity, soft in mouth feeling and rich in nutrition and is suitable for both the old and the young.

The invention discloses soybean protein jelly and a preparation method thereof. The jelly drink comprises the following formula components: 1 to 10 weight / volume percent of soybean protein, 6 to 12 percent of weight / volume percent of sugar, 0.05 to 2 weight / volume percent of stabilizer, 2 to 10 weight / volume percent of juice, 0.1 to 0.8 weight / volume percent of acidity regulator, 0.05 to 0.2 weight / volume percent of essence and the balance of water. The soybean protein jelly is nutritional edible jelly, can be directly poured out and eaten and is safer to eat.

The invention provides an electric rice cooker. The rice cooker has a pot housed inside the rice cooker body, an openable lid covering the upper opening of the pot, a bottom heating device for heating the bottom of the pot, a pot temperature detection unit for detecting the temperature of the pot, and a pot bottom control unit. The heating control part of the pot heating operation of the heating device, the rice stewing mode input part inputting any one of the rice stewing modes including the standard rice stewing mode and the energy-saving rice stewing mode, and the stewing rice mode input part according to the input. The rice mode and the detected temperature control the pot heating device to implement the rice cooking process. When the stewed rice control unit inputs the energy-saving stewed rice mode from the stewed rice mode input unit, in the soaking process, the pot heating device is controlled so that the detected temperature reaches a prescribed temperature within a prescribed time; after the prescribed time, The heating control unit is controlled to stop the heating operation of the pan heating device.

The present invention is a tissue product having two outer surfaces and at least one layered tissue sheet. The layered tissue sheet has two outer layers. The tissue product comprises at least one layer of the layered tissue sheet comprises polysiloxane pretreated pulp fibers and at least one layer of the layered tissue sheet comprises non-treated pulp fibers. At least one layer of the layered tissue sheet comprises polysiloxane pretreated pulp fibers such that one layer comprising polysiloxane pretreated pulp fibers is adjacent to a layer comprising non-treated pulp fibers.

An angiography system for angiographic examination or treatment of an organ, vascular system or other regions of an object of a patient is proposed. The system has an x-ray source and an x-ray image detector disposed at ends of a C-arm, a patient support table, a system control unit, an image system, and a monitor. The object contains two details hiding each other in the x-ray images depending on angulation of the C-arm. The system control unit has a device that detects a 3D dataset of the object registered to the C-arm and detects the information about a course of the object. The device calculates a desired and / or optimum angulation of the C-arm from the detected information and transfers the calculated angulation to the system control unit for adjusting the C-arm to the angulation.

Milling and drilling tools and soft tissue management techniques are provided for arthroplasty that facilitate intraoperative and postoperative efficacy and ease of use. In one embodiment, resiliently biased soft tissue protective sleeves surround a side cutting tool and are interposed along the longitudinal axis of the cutting tool, preferably adjacent each side of the bone. The soft tissue protective sleeves are biased to track along the contour of the side of the bone and prevent the cutting tool from being exposed to soft tissue during the resection. In another embodiment, a pilot drill is initially utilized to create an initial bore in the bone to be resected. The pilot drill preferably has an end cutting arrangement and a non-cutting removal channel that minimizes the tendency of the pilot drill bit to drift off-axis as the initial bore in the bone is created. Once the initial bore is created, the pilot drill bit is withdrawn and a second side cutting tool, such as a milling bit, is then inserted into the bore to perform the desired surface resection.

The invention discloses a transverse tube continuous cooking and steam explosion apparatus for biomass cellulosic ethanol, which is provided with a preevaporation spiral tube and a transverse cooking tube, wherein the preevaporation spiral tube is connected with the transverse cooking tube through a spiral cork press and a T-shaped tube; the transverse cooking tube comprises an evaporation tube, a central shaft and a spiral blade; the evaporation tube is communicated with a steam input pipeline; the spiral blade comprises multiple spiral blade sections which have unequal thread pitches and unequal diameters; the edges of the spiral blade sections having small diameters are provided with shift teeth; every two neighboring ones among the shift teeth are respectively inclined towards the two sides; an outlet of the transverse cooking tube is connected with a horizontal blanking unit; a spiral blade of a feeding screw of the horizontal blanking unit is transversely arranged; and the horizontal blanking unit is connected with a pressurizing jet and explosion unit. The invention can realize large-scale production, ensures that raw materials are uniformed in cooked rate and straw fibers are pulverized and physically shaped into fine and soft pieces through steam explosion, and completely increases the late enzymolysis saccharification yield; and steam and a water source can be recycled, thereby saving the energy and reducing the consumption.

The invention relates to an injectable cosmetic and plastic material and a preparation method thereof. Specifically, the injectable cosmetic and plastic material provided by the invention comprises collagen powder and spherical hydroxyapatite with the particle size of 30-40mum. Since the spherical hydroxyapatite with the particle size of 30-40mum is adopted, the irritation to tissues is reduced to the lowest level due to the surface smoothing feature of the spherical hydroxyapatite; more importantly, after circular and smooth microspheres are injected, the most natural effect can be achieved, tissues at an injected position are soft and have no induration. In addition, due to the particle size of the microspheres, a filling agent can be ensured to be easily injected into skin by a small needle, the microspheres can be ensured not to be swallowed and taken away by monocytes, macrophages and so on of a human body, the microspheres enduringly stay at a treated position, and the microspheres can form bones after being injected. Therefore, the mechanical strength is higher.

The invention discloses a method for quick-freezing and drying broad beans. The quick-frozen broad beans, which are produced through the steps of sorting, end and rib removing, cleaning, boiling and rinsing, precooling, leaching, individual quick freezing, packaging and storing, not only can furthest keep original freshness of the broad beans, but also can keep original color, luster, flavor and nutrients of the broad beans.

The invention discloses a quick-freezing and drying method of green sword beans, comprising the following steps of: selecting, removing ends and veins, washing, blanching, precooling, detearing, individually quick freezing, packaging and storing. The freshness of the produced green sword beans is maintained to the maximum. In addition, original color, flavor and nutritional components of the green sword beans are also maintained.

The invention discloses a squid tenderization liquid and solves problems of hard texture and poor mouthfeel of a dried squid product in the prior art. The squid tenderization liquid is composed of following components, by mass, 0.5-1% of papain, 1-3% of calcium chloride, 0.01-0.03% of bromelain, 0.3-0.6% of sodium pyrophosphate, 0.2-0.5% of xanthan gum and the balance apple juice with a mass concentration being 40-50%. The squid tenderization liquid is reasonable in formula and good in tenderization effect. An obtained dried squid product is soft, easy to chew and good in mouthfeel. The invention also provides a preparation method of the squid tenderization liquid. The method mainly includes following steps: (1) preparing the apple juice and (2) mixing raw materials. The preparation method is simple in processes, good in operability and low in cost.

The invention relates to the technical field of premixing powder, in particular to premixing powder of soft and European-style bread and soft and European-style bread made by application thereof. The premixing powder of soft and European-style bread comprises the raw material, parts by weight, including high gluten wheat flour, modified starch, granulated sugar, gluten, salt, soy protein powder, vitamin C, calcium carbonate, emulsifier, preservatives and enzyme preparations. The premixing powder of soft and European-style bread and the soft and European-style bread made by application thereof have the following beneficial effects: by utilizing vital gluten, the content of proteins of flour is increased so that the bread is more resilient; by utilizing modified starches, flexibility and water retention of the bread are improved so that the bread keeps full; by use of enzyme preparations, the bread structure is softer and more dedicate so that ageing resistance of the bread is increased; by utilizing preservatives produced from micro-encapsulation technology, the impact on dough recovery is little so that a storage period of the bread is prolonged.

The invention relates to a dried goose meat with yoghourt and rice wine flavours and a preparation method thereof. The preparation method is characterized by comprising the following steps of: preparing fermented glutinous rice, activating three times to prepare a kefir grain leavening agent, and preparing kefir emulsion; then slaughtering a goose, scalding and defeathering, eviscerating, cleaning up, taking out breast meat and leg meat, and respectively soaking the breast meat and the leg meat in the sweet fermented rice and the kefir emulsion so as to be pickled; and finally batching, chopping, moulding, fermenting, baking, cooling, performing vacuum packaging and carrying out microwave sterilization, thus the dried goose meat with yoghourt and rice wine flavours is obtained. The invention has the advantage that the method for preparing dried goose meat with antioxidation and immune adjustment functions and special flavour by utilizing the goose, the fermented glutinous rice, kefir emulsion, lactalbumin powder and soybean protein powder is initially disclosed for the first time.

The invention relates to a method for making rice steamed sponge cakes through synergistic fermentation of fresh fermented glutinous rice and yeast and a processed product of the rice steamed sponge cakes. The method comprises the following steps that firstly, rice pulp is subjected to oxygenation fermentation by using the fresh fermented glutinous rice to obtain fresh-fermented-glutinous-rice fermented rice milk; secondly, the yeast is added into the fresh-fermented-glutinous-rice fermented rice milk for synergistic fermentation; finally, steaming and aging are conducted to obtain the rice steamed sponge cakes. The rice steamed sponge cakes are made by means of the method of step-by-step synergistic fermentation of the fresh fermented glutinous rice and the yeast, the fresh fermented glutinous rice and the yeast synergistically cooperate with each other, the quality of the rice steamed sponge cakes is effectively optimized, the product can be soft in texture, good in elasticity and toughness, cool and smooth in taste and rich in sour and sweet flavor, the fermentation time of the product can be effectively shortened, the production cycle is shortened, and industrial production isfacilitated.

The invention discloses liquor-marinated fish and a production process thereof. The production process comprises the following steps of: killing live fish, removing the internal organs, and cleaning the fish; salting the fish by using salt; drying the salted fish; soaking the dried fish in clear water; cutting the fish into fish blocks; performing secondary drying on the fish blocks; filling the fish blocks subjected to secondary drying in a packaging bag, adding ingredients into the packaging bag, and performing vacuum sealing, wherein the ingredients comprise the following components in percent by weight: 5-10 percent of white sugar, 1-5 percent of monosodium glutamate, 3-8 percent of salt, 5-15 percent of white spirit, 0.1-0.5 percent of tea and the balance of water; and cooking and sterilizing the bagged fish to obtain the liquor-marinated fish. The production process is simple, vacuum sterilization is complete, and the prepared liquor-marinated fish is environment-friendly, healthy, long in quality guarantee period, low in nutriment loss, fresh and tender in taste, hard and velvety in meat and unique in taste and is easily popular.

The invention discloses a processing technology of honeysuckle flower tea beverage. The processing technology of the honeysuckle flower tea beverage comprises the following steps: extracting the honeysuckle flowers, compounding the honeysuckle flower tea beverage, carrying out checking, and carrying out canning and so on. The prepared honeysuckle flower tea beverage is capable of improving body immunity, promoting cell growth, delaying cell senescence, improving sleep, resisting tumors, resisting oxidation, reducing blood lipid, reducing blood sugar, clearing away heat and detoxifying. The honeysuckle flower tea beverage is especially a good blood-nourishing and youth-keeping product for the female friends, and is capable of improving anemia as well as making the skin red, moistened, fined and smooth. The honeysuckle flower tea beverage has wide market prospects.

A powdered compound enzyme as the modifier dedicated for supersoft bread is proportionally prepared from fungal alpha-amylase, xylanase, glucose oxidase, transglutaminase and soybean powder.

The invention belongs to the field of food processing, and particularly discloses a processing method for sweet-water castanea mollissimas. The processing method comprises the following steps: a. removing the shells and the unsmooth peels of the castanea mollissimas, then, peeling the yellow peels on the surface of the castanea mollissima flesh until the surfaces of the castanea mollissimas are smooth; b. adding sodium hydrosulphite and ethylenediamine tetraacetic acid disodium to the castanea mollissimas, and washing the castanea mollissimas after boiling the castanea mollissimas in water for three to five hours; the additive mount of the sodium hydrosulphite ranges from 0.2 g / kg to 0.4 g / kg and the additive mount of the ethylenediamine tetraacetic acid disodium ranges from 0.1 g / kg to 0.25 g / kg; c. boiling the castanea mollissimas in clear water, and washing the castanea mollissimas; d. draining the washed castanea mollissimas, placing the castanea mollissimas into candy liquid to carry out a candy-boiling process, and cooling the candy-boiled castanea mollissima flesh until the castanea mollissimas are golden yellow; e. adding the candy liquid into the golden yellow castanea mollissimas, processing the castanea mollissimas in a tinning, vacuumizing and germicidal manner, and packaging the castanea mollissimas after the castanea mollissimas are cooled. According to the processing method, the castanea mollissimas which are boiled and washed through additives are boiled in the clear water and washed with the clear water again. Therefore, the softening property of the sweet-water castanea mollissimas is high and the taste of the sweet-water castanea mollissimas is good, and the residual micro-additives in the castanea mollissimas can be removed maximally to meet food safety requirements.

The disclosed invention relates to an improved system and method for treatment of soft tissue, e.g., for treatment of a snoring condition. The system can include a laser source; a hand piece; and a device for directing radiation emitted by the laser source to a treatment area (e.g., an oral treatment area). In some cases, the handpiece can include an optical element (e.g., a lens) mounted within a replaceable cartridge and adapted to modulate a laser beam such that it is non-ablative, prior to its delivery to a treatment region. In various embodiments, the system includes a CO2 laser capable of performing treatment in a more efficient manner than conventional techniques.

The invention discloses soybean protein isolate noodles and a preparation method thereof. The soybean protein isolate noodles consist of the following raw materials: soybean protein isolate, flour, potato starch, lipase, vital gluten, salt, cold water, boiled water and alcohol. The soybean protein isolate and the vital gluten are added, so the utilization rate of protein is increased; and the soybean protein isolate powder removes the original nutritional inhibition factor trypsase inhibitor from soybeans, so adverse responses of dyspepsia, gaseous distention and the like are avoided. By a unique formula and process, the smooth taste of the noodles is improved, adhesion and muddy soup are avoided in the cooking process, and the soybean protein isolate noodles are not liable to age after being cooked, do not contain alkali and are longer in shelf life.

The invention discloses a quick freezing and drying method for sweet pea. According to the present invention, the quick-frozen sweet pea produced by treatments of sorting, end and tendon removing, cleaning, blanching, precooling, draining, individual quick freezing, packaging and storing can maintain the original freshness of the sweet pea at a maximum, and can maintain the original color, the flavor and the nutritional ingredients of the sweet pea.

The invention discloses a preparation method of crispy fried flour-coated peanuts. The crispy fried flour-coated peanuts are prepared according to the following process: S1, putting peanuts into hot water and immersing; then putting the peanuts into an ethanol water solution and immersing; S2, refining honeysuckle flowers, radix isatidis, lotus root starch, fresh ginger, liquorice root, sodium cyclamate and peppermint essence into powdered mixed extract; S3, mixing the powdered mixed extract, table salt, vegetable oil, brown sugar, corn meal, glutinous rice flour egg powder and a proper amount of warm water to obtain a material A; S4, putting the material in step S1 and the material A into a flour covering machine and covering flour to obtain flour-coated peanuts; frying the flour-coated peanuts with oil; after cooling, packaging to obtain the crispy fried flour-coated peanuts. According to the preparation method of the crispy fried flour-coated peanuts, provided by the invention, the obtained crispy fried flour-coated peanuts are crispy and delicious, have sweet scent, good mouthfeel and abundant nutrients and have the effects of dispelling wind and removing heat, clearing away internal heat and summer heat, conditioning intestines and stomach and the like; the crispy fried flour-coated peanuts are used for effectively promoting appetite and promoting digestion.

The invention discloses a teabag for preventing and treating gout. The teabag is prepared through the following raw materials in parts by weight: 6-12 parts of astragalus membranaceus, 6-12 parts of pueraria lobate, 6-12 parts of gynostemma pentaphylla, 4-10 parts of poria cocos, 1-5 parts of pseudo-ginseng, 0.5-2 parts of cordyceps militaris, and 2-8 parts of green tea. The teabag is capable of promoting urate excretion, reducing serum uric acid level, and preventing and treating gout, and is fast to take effect; gout is not liable to reoccur.

The invention discloses a processing method of preserved snow lotuses and belongs to the field of food processing. The processing method is characterized in that an adopted processing process flow comprises the following steps: selecting materials; peeling off and cutting; blanching; immersing with sulfur; sugaring; boiling with sugar; drying; and packaging. The processing method of preserved snow lotuses has the beneficial effects that the product is glittering and translucent, is sweet and delicious, has fine and smooth, and soft tissues and has a soft taste and abundant flesh, a unique aroma of the snow lotuses and abundant nutrients; the product contains a plurality of types of nutrient substances including proteins, vitamins and the like so that the immunologic function of organisms can be easily enhanced; and the product has the health effects of building bodies, improving the immunity of human bodies, clearing away internal heat and the like, and is a green and healthy health food.

The invention discloses a nutrition and health care cake with effects of invigorating spleen and whetting appetite and a preparation method thereof. The nutrition and health care cake comprises the following raw materials: wheat flour, oat powder, flos abelmoschus manihot powder, potato powder, xylitol, maltitol, honey, eggs, an emulsifier, fruit juice, salad oil, essence, Chinese yam, hawthorn, liquorice, cinnamon, almond, donkey-hide gelatin and orange peel. According to the nutrition and health care cake with the effects of invigorating spleen and whetting appetite and the preparation method thereof provided by the invention, by optimizing the formula and the preparation process thereof, the obtained cake is rich in nutrition, delicious in taste and long in quality guarantee period, hasthe effects of enriching blood, promoting blood circulation, invigorating spleen and whetting appetite, detoxifying and beautifying, tonifying middle-Jiao and qi and the like and also has an excellent health effect.