64results about How to "To keep fresh" patented technology

The invention relates to slowly-releasing health-care liquid special for directly-spraying landscape plants and a preparation method and use thereof; fertilizer on the market is highly-enriched fertilizer and is mainly used for agricultural production; the fertilizer needs to be diluted 300-2000 times of spray and is characterized by difficult use and easy waste; a product with lower concentration is provided by the invention; the product is directly sprayed to garden flowers, bonsai, lawn and family crops by non-professionals without dilution; the concentration of film forming material provided by the invention is 500-1000 times higher than that of highly-enriched fertilizer so as to form relatively thick breathable film; nutrient substance is contained in films so as to achieve slowly releasing effect and achieve healthy growth, green keeping and freshness retaining effect of the landscape plants; a relatively thick film has antibacterial action and has a certain pest-resistant effect; traditional fertilizer belongs to ''food'' of plants; the slowly-releasing health-care liquid is ''health care products'' of the landscape plants and is applied to the landscape plants such as flowers, bonsai, seedlings, lawn and the like and is also suitably used for family crops which have view and admire as a main function.

The invention relates to a composite biological coating agent and a method for using the composite biological coating agent in fresh keeping of blueberry, belonging to the field of food processing. The composite biological preservative film is prepared from biogenetically derived water-soluble chitosan, nisin, lysozyme and nano silicon polyoxide, propylene glycol, glycerin and citric acid in proportion. According to the invention, fresh blueberries are subject to pretreatment, are coated with chitosan composite biological preservative film, dried in cold air, and preserved in a cold storage, wherein the temperature in the cold storage is the freezing point temperature of the blueberry, and the relative humidity is 90-95%; and the blueberries can still keep special flavor, color and nutritional components after being preserved for 50 days under the conditions. The blueberries have high commercial value and good economic benefit. The method disclosed herein has the advantages of mild conditions for preparing the composite biological coating agent, simple operation, and easiness in popularization.

The invention relates to a method for controlling the browning of chestnuts, which comprises the following steps: peeling the chestnuts; putting peeled chestnut kernels into a prepared color protecting liquid for soaking, wherein the color protecting liquid is tea polyphenol, kojic acid, L-glutathione or L-tartaric acid, or the combination of all the materials; and rinsing off the color protecting liquid on the surfaces of the chestnut kernels. The whole bodies of the chestnuts are golden or yellowish-white after the treatment, and the surfaces are shiny without off flavor. The dosage of an anti-browning agent (the color protecting liquid) used in the method is a little, and the anti-browning agent is safe and non-toxic, and can be widely applied to chestnut producing and processing enterprises.

The invention discloses a method for processing a meat paste product by utilizing livers of livestock and poultry. The method for processing the meat paste product by utilizing livers of livestock and poultry comprises the following steps of: with livers of livestock and poultry and fat and lean of the livestock and poultry as raw materials and milk protein, seasoners and blending materials as auxiliary materials, processing the livers, processing meat material, pickling, preparing concentrated milk protein, preparing liver emulsion, preparing meat paste, filling, carrying out two-stage hot processing and high temperature sterilization, and cooling. Therefore, the meat paste product with good slicing property, taste and flavour is processed, the utilization rate of the livers of the livestock and poultry is increased, content of vitamin A in the meat paste product is increased, ordinary people can take in required vitamin A while eating meat, and improvement on deficiency of the vitamin A in the ordinary people, especially children and the aged can be facilitated.

The invention provides a fresh food dispensing method, apparatus and system, and a fresh-keeping cabinet, and belongs to the field of logistics dispensing. The fresh food dispensing method comprises the following steps: a purchase terminal obtaining identification information of goods selected by users and selected fresh-keeping cabinet address information; sending the identification information of the goods selected by the users and the fresh-keeping cabinet address information to a server so as to enable the server to generate fresh-keeping condition information according to the goods selected by the users and send the identification information of the goods selected by the users and the fresh-keeping condition information to memories of fresh-keeping cabinets corresponding to the selected fresh-keeping cabinet address information; and the purchase terminal receiving goods claiming verification information sent by the server, wherein the goods claiming verification information is generated by the server. According to the invention, the problem of deterioration of fresh foods, easily caused when the online purchased fresh foods are not instantly taken away by consumers in a conventional network shopping dispensing process is improved.

The invention relates to a cigarette moisturizing package. Single cigarette is singly positioned in a foam cover template by a foam cover package; the back surface is packed by a packing paper with a moisturizing function; and two templates and / or multiple templates form one set, and are oppositely staggered in a cigarette case pairwise. Consumers scratch the packing paper to take cigarettes; and each cigarette is located in an independent inner packing space, so that the freshness cannot be influenced by unpacking of inner packages of other cigarettes, and the cigarette moisturizing effect is achieved.

The invention discloses a pickled pepper color-protection brittleness-keeping manufacturing method and belongs to a pepper food processing method. The manufacturing method comprises fresh pepper careful selection and pretreatment, disinfection, deoxidation treatment, brittleness keeping, color-protection pure lactobacillus illumination constant-temperature fermentation, packaging and secondary fermentation. The pickled pepper color-protection brittleness-keeping manufacturing method utilizes low-salt pure lactobacillus illumination constant-temperature fermentation and utilizes natural light and a temperature to promote fermentation. In fermentation, through calcium chloride and sodium alginate, brittleness is kept and a micro-membrane formed from CaOH and air is formed on the fermentation solution surface so that pigment oxidation is prevented. Liquor and Chinese prickly ash produces effects of seasoning, fresh keeping and color improvement. Through soybean polysaccharide, the pickled pepper can be subjected to stable and slow secondary fermentation in selling and storage. Compared with the traditional pickled pepper processing method, the manufacturing method shortens processing time by 50% and improves brittleness by one time and the color of the pickled pepper is brilliant.

An antistaling agent for the low-temp meat food is prepared from glyceride, soybean phosphatide, organic or inorganic acid, alcohol and water. Its advantage is long antistaling time.

The invention discloses a refrigerator. The refrigerator comprises a sterilization chamber, a magnetic field generating piece, a preservative module and a control system. The magnetic field generating piece can form a magnetic field in the sterilization chamber. The preservative module can spray preservatives to the sterilization chamber. The control system is at least used for controlling starting and stopping of the preservative module. Compared with the prior art, the refrigerator provided by the invention has the following beneficial effects that the magnetic field is adopted for 360-degree sterilization without dead corners, the refrigerator has no harmful chemical substance, the eating safety of food is guaranteed, and the food sterilization efficiency is improved; and while sterilization is conducted, the preservatives are sprayed to the surface of the food, so that the preservatives play roles in preservation and isolation, the dual functions of preservation and sterilization are achieved at the same time, and accordingly the quality guarantee period of the food is prolonged to a great extent.

The invention provides a biological fresh-keeping agent for chilled chicken. Per 100mL of the biological fresh-keeping agent contains: 0.1-0.2g of a bamboo leaf antioxidant, 3-8g of whey protein, 0.01-0.025g of nisin, and the balance sterile water. The preparation method includes: (1) taking a clean 250mL beaker; (2) weighing 0.1-0.2g of the bamboo leaf antioxidant, 3-8g of whey protein and 0.01-0.025g of streptococcus lactis, and putting the substances into the beaker; (3) adding sterile water into the beaker to a constant volume of 100mL; and (4) conducting ultrasonic dissolving for 3-5min,at the same time performing stirring with a glass rod, thus obtaining the biological fresh-keeping agent. The biological fresh-keeping agent for chilled chicken provided by the invention can effectively prolong the shelf life of chilled chicken, also has good water solubility and simple and practicable preparation process, thus being suitable for mass preparation and use.

The invention relates to a food additive, in particular relates to a food added preservative, and further relates to an application method of preservative applied to bread. The first purpose of the invention is to provide a micro-capsule complex type food preservative, wherein the preservative does not work during flour fermentation and plays a role of killing yeast after the bread making process is finished so as to achieve a purpose of retaining the freshness of the bread for a long time. The second purpose of the invention is to provide an application method of the preservative for retaining the freshness of the bread for a long time, the application method is simple and the preservative effect is remarkable.

The invention discloses a natural long-acting fruit-vegetable preservative and a preparation method thereof, and relates to the technical field of preservatives. The biological preservative is prepared from the following raw materials in parts by weight: 4-8 parts of allium chinensis, 4-10 parts of tea leaves, 2-6 parts of baikal skullcap roots, 2-6 parts of mulberry fruits, 8-14 parts of celery leaves, 2-6 parts of galanga resurrectionlily rhizomes, 6-12 parts of shaddock peel, 4-10 parts of cornus officinalis, 2-8 parts of turmeric, 2-8 parts of bamboo leaf extract, 2-8 parts of lotus leaf extract, 6-14 parts of konjac glucomannan, 3-6 parts of ethanol, 0.5-2 parts of calcium chloride, 0.5-2.5 parts of glycerol monolaurate, and 60-120 parts of distilled water. The preservative provided by the invention can effectively inhibit the growth of bacteria, and prevent the rot of fruits and vegetables, and has an anti-oxidation effect besides a fresh-keeping effect. The preservative of the invention is prepared from natural plant components, is non-toxic and harmless, is safe to use, and can be removed just by cleaning with clear water.

The invention relates to konjac-hulless barley noodles, which are prepared from the following raw materials by weight: 80-100 parts of wheat powder, 20-30 parts of konjac powder, 20-30 parts of hulless barley powder, 4-8 parts of Fagopyrum tataricum powder, 4-8 parts of oat powder, 2-5 parts of a cucumber juice, 1-4 parts of a tomato juice, 1-3 parts of a spinach juice, 30-45 parts of water, 2-3 parts of edible salt, and 0.08-0.1 part of calcium sodium stearyl lactylate. According to the present invention, the konjac-hulless barley noodles have advantages of nutritional and scientific formula, smooth taste and chewiness, and have a certain effect of blood pressure lowering and human immunity enhancing.

The invention discloses a sponge laying cloth and a preparation method and applications thereof. The sponge laying cloth comprises two sandwich layers; a middle layer, which is arranged between the sandwich layers; and two external layers, which are arranged on the surfaces of two sandwich layers. The sandwich layers are fixedly connected to the middle layer. The external layers are fixedly connected to the sandwich layers. By setting two sandwich layers, the middle layer arranged between two sandwich layers, and external layers arranged on the surfaces of two sandwich layers, solved are the problems that in tire production, the force applied on a tire is not uniform, and the fresh keeping performance is bad. The middle layer is made of high density polyurethane cloth, the stiffness is largely improved, during the rolling process, the force on a sheet is uniform, and deformation is maximally avoided. The sandwich layers are made of sponge, the external layers are made of woven polyester fabrics, through the cooperation between the sandwich layers and the external layers, the fresh keeping performance and the wet absorbing performance are good; the sponge laying cloth has dual protection functions, and the peeling of layers due to long term contact with a rubber sheet is avoided.

The invention relates to rivier giantarum noodles. The rivier giantarum noodles are prepared from the following raw materials in parts by weight: 80-100 parts of wheat flour, 20-30 parts of rivier giantarum flour, 4-8 parts of pumpkin flour, 4-8 parts of maize flour, 0.1-0.3 part of lemon flour, 30-45 parts of water, 2-3 parts of common salt and 0.08-0.1 part of sodium-calcium stearyl lactylate. According to the rivier giantarum noodles, the formula is nutritional and scientific, and the taste is smooth, mellow and chewy; the rivier giantarum noodles have certain effects of lowering blood pressure and enhancing human immunity.

The invention discloses a gas antistaling agent, which is prepared by the following raw materials: calcium carbonate, stearic acid, potassium permanganate, n-hexadecanoic acid, rich fumaric acid, sugar and chlorine dioxide; and the preparation method of the gas antistaling agent comprises the following steps: 1, adding the calcium carbonate in a container, performing vacuumization, heating, heat preservation and cooling treatment, adding the stearic acid in the container and performing heating, pressure suction, rotary agitation and cooling treatment on the obtained mixture; 2, adding the palmitic acid and the rich fumaric acid in an agitating reactor to perform heating, heat preservation, stirring and cooling treatment; 3, adding the potassium permanganate, the sugar and the chlorine dioxide as well as the mixtures obtained by steps 1 and 2 into the agitating reactor to stir the materials rotationally at a room temperature so as to obtain the raw material of the gas antistaling agent; 4, manufacturing the raw material into power or particles; and 5, filling the power or particles into an inner package first and then an outer package and sealing the packages; and the using method of the gas antistaling agent comprises the following steps: 1, putting the objects which needs to be preserved into a sealable packing container; 2, removing the outer package of the gas antistaling agent, and then putting the gas antistaling agent in the sealable packing container with the objects which needs to be preserved; and 3, sealing the packing container. The gas antistaling agent can effectively guarantee the freshness of flowers and fresh fruits and vegetables, and has the advantages of low cost, convenient use and low carbon emission.

The invention belongs to the technical field of processing of aquatic products, and particularly relates to a fresh keeping method of squids. The fresh keeping method comprises the following preparation steps of (1) treating squids: thoroughly cleaning fresh squids, removing heads and internal organs, and cutting off squid sacs; (2) performing fresh keeping treatment: putting the treated squids into fresh keeping fluid, and soaking the treated squids in the fresh keeping fluid for 15-25min; and (3) fishing out the soaked squids, draining the fished-out squids, performing microwave baking, performing packaging, and performing sterilization. The squids obtained by the fresh keeping method disclosed by the invention are good in fresh and tender degree and elasticity, favorable state can be kept, and nutrient components can be prevented from running off.

A food fresh-keeping technology for refrigerators, which relates to the field of antibacterial and fresh-keeping technologies, and is characterized in that: a water-absorbing material is installed on the inner wall of the inner container of the refrigerator, and a bactericide and tourmaline are added or compounded in the water-absorbing material, A fan is installed in front of the water-absorbing material. The present invention can play the role of humidifying, moisturizing, antibacterial, deodorizing, and fresh-keeping on the fruits and vegetables in the refrigerating room of the refrigerator, and tourmaline releases negative ions and emits far-infrared rays, which can also remove pesticide residues and other substances in fruits and vegetables, further improving The quality of fruit and vegetable food.

The invention discloses an induction disinfection device. The induction disinfection device comprises a base arranged on the wall of a toilet, a swing device connected with the base, an ultraviolet disinfector fixedly connected with the swing device, and a microwave inductive switch used for controlling the swing device and the ultraviolet disinfector to be started and stopped, wherein the microwave inductive switch is electrically connected with the swing device and the ultraviolet disinfector. Ultraviolet rays emitted from the ultraviolet disinfector kill bacteria in the toilet, so that the effect of keeping the air in the toilet to be fresh is achieved, and people are in a good mood when using the toilet; the swing device enables the ultraviolet disinfector to swing left and right, so that the ultraviolet irradiation range is enlarged, and the disinfection efficiency is improved.

The invention relates to the field of refrigeration technologies and discloses an antibacterial deodorant antistaling agent and a preparation method thereof. The antibacterial deodorant antistaling agent is prepared from the following raw materials in percentage: 10-20% of kieselguhr, 2-5% of tourmaline, 10-20% of zeolite, 1-4% of silver nitrate or zinc oxide, 4-10% of air purification catalyst, 30-50% of clay and 20-30% of water. The preparation method comprises the following steps: mixing the weighed raw materials to prepare into particle shape or honeycomb shape, drying for 1-1.5 hours at a temperature of 80 DEG C, then catalyzing for 30-40 minutes at a temperature of 400 DEG C and then naturally cooling. By virtue of the antibacterial deodorant antistaling agent, the effects of moisturizing, resisting bacteria, deodorizing and retaining freshness are taken on fruits and vegetables in refrigerating chambers of refrigerators; anion is released; infrared ray is emitted; the antibacterial deodorant antistaling agent is also capable of removing the substances such as pesticide residues in the fruits and vegetables; the quality of the fruits and the vegetables is further improved.

The invention belongs to the technical field of vegetable transportation, and particularly relates to an improved vegetable transportation device. The improved vegetable transportation device comprises a transportation box body, a storage rack, a fresh-keeping box and a circulating spraying mechanism; the storage rack is arranged in the transportation box body; a plurality of storage cavities areformed in the storage rack; the fresh-keeping box is inserted into the storage cavities; the circulating spraying mechanism comprises a water storage tank, two sets of water outlet assemblies and twosets of drainage assemblies; each water outlet assembly comprises a water pump, a water outlet pipe, a water guide pipe and a plurality of spraying pipes; the water pumps are arranged in the water storage tank; the water outlet pipes are connected with the water pumps and the storage cavity in the top; the water guide pipes are connected with the water outlet pipes; the spraying pipes are connected with the water guide pipes; the drainage assembly comprises a main drainage pipe and a plurality of branch drainage pipes; the branch drainage pipes are connected with the main drainage pipe; and the main drainage pipe is connected with the water storage tank. Damage and breakage of vegetable leaves due to mutual extrusion of vegetables can be prevented in the transportation process, water can be supplemented to the vegetables in time to prevent the vegetables from rotting, and a good fresh-keeping effect is achieved.

The invention provides a nutrient solution for wound healing of flower and tree grafting. The nutrient solution for the wound healing of the flower and tree grafting is prepared from the following formula components in percentage by weight: 0.01 to 0.03 percent of zinc sulfate, 0.01 to 0.02 percent of copper sulfate, 0.02 to 0.03 percent of calcium hypophosphite, 0.0001 to 0.0003 percent of sodium molybdate, 0.02 to 0.03 percent of ferrous sulfate, 0.01 to 0.04 percent of magnesium sulfate, 0.01 to 0.05 percent of potassium nitrate and the balance of deionized water. A preparation method comprises the following steps: putting the formula materials into a stainless steel container, uniformly stirring; filtering by adopting a filter screen with 80 meshes to remove the impurities, thus obtaining the nutrient solution. During use, shear wounds of grafted flowers and trees are putted into the nutrient solution for soaking, thus fresh-keeping and sterilizing effects can be realized; meanwhile, soaked wounds are high in survival rate after grafting, and quick healing and growth of the wounds are facilitated.

The invention relates to a method for controlling the browning of chestnuts, which comprises the following steps: peeling the chestnuts; putting peeled chestnut kernels into a prepared color protecting liquid for soaking, wherein the color protecting liquid is tea polyphenol, kojic acid, L-glutathione or L-tartaric acid, or the combination of all the materials; and rinsing off the color protecting liquid on the surfaces of the chestnut kernels. The whole bodies of the chestnuts are golden or yellowish-white after the treatment, and the surfaces are shiny without off flavor. The dosage of an anti-browning agent (the color protecting liquid) used in the method is a little, and the anti-browning agent is safe and non-toxic, and can be widely applied to chestnut producing and processing enterprises.

The invention relates to nutrient noodles. The nutrient noodles are prepared from the following raw materials in parts by weight: 80-100 parts of wheat flour, 4-7 parts of pumpkin flour, 4-7 parts of mung bean powder, 4-7 parts of soybean powder, 4-7 parts of red bean powder, 4-7 parts of potato powder, 4-7 parts of tomato powder, 4-7 parts of carrot powder, 0.1-0.3 part of lemon powder, 30-45 parts of water, 2-3 parts of table salt and 0.08-0.1 part of calcium sodium stearoyl lactate. The nutrient noodles have the advantages of nutrient and scientific formula, and smooth and chewy mouthfeel, and have certain effects of lowering the blood pressure and enhancing the immunity of the human body.

The invention discloses a method for storing agricultural products. The method comprises the following steps of: putting fresh vegetables and fruits into a plastic storage container, and placing a filter gauze in which a plurality of activated carbon blocks are wrapped; and aerating fresh-keeping gas into the storage container, and immediately covering a cover of the storage container. The implementation process is simple and effective, activated carbon can absorb water vapor components in storage gas, and the fresh-keeping gas achieves the effect of keeping fresh by utilizing the characteristics of difficulty in volatilization, and air isolation of nitrogen when ensuring the original freshness and maturity of the vegetables and fruits.

The present invention discloses an oyster oil feeding promoting liquid leech sucking feed and a preparation method thereof. The feed comprises the following raw materials in parts by weight: macrobrachium superbum 70-80 parts, crabs 50-60 parts, maltodextrin 20-30 parts, minced oolong tea 1-2 parts, rice koji 2-3 parts, flaxseed meal 30-40 parts, lees 20-30 parts, corn flour 30-40 parts, earthworm protein powder 30-40 parts, fish blood 3-4 parts, EM zymophyte fermentation liquid 2-3 parts, ziziphus jujuba flower extract water 260-280 parts, oyster oil 2-3 parts, sodium caseinate 0.05-0.1 part, and sodium dehydroacetate 0.05-0.1 part. The feed is in a liquid state, is very easy for the sucking consumption of leeches, especially young leeches, thus is higher in utilization rate, has a delicious and fragrant smell of the oyster oil and a stronger attractant for leeches, can accelerate growth and development after the consumption of leeches, and shortens culturing cycles. Leeches fed by the feed are very good in growth trends and are not easily to get sick, and the quality and output of the culturing are significantly increased.

The invention belongs to the technical field of storage of agriculture products, and particularly relates to a cherry low-temperature storage method based on oxidation potential water precooling and spontaneous modified atmosphere packaging. The method disclosed by the invention comprises the steps of (1) selecting fresh 80-90% mature sweet cherry fresh fruits; (2) cleaning the selected fresh fruits, and removing silt, floating fruits and leaves; (3) performing electric potential water precooling and sterilization; (4) classifying fruit sizes; and (5) performing cold air drying on the fresh fruits classified in the step (4). According to the method disclosed by the invention, subacid oxidation-reduction potential water is used for precooling, during precooling, sterilization is performed,gas and moisture environment in package are spontaneously adjusted, and the purposes of keeping fresh and restraining growth of aerobic moulds can be achieved. Through the adoption of the method disclosed by the invention, the problems of short storage period, mildewing, brown stains, water erosion and the like of cherries in the process of commercialization pretreatment at production places and storage in a freezer can be well solved, besides, reformation of existing commercialization pretreatment equipment in the production places of sweet cherries is realized, and excellent rot preventing and fresh keeping effects are caused.

The invention discloses a turtle blood attractant leech culture liquid feed and a preparation method thereof. The liquid feed is prepared from the following raw materials in parts by weight: 40-50 parts of rotifer, 30-40 parts of water flea, 230-250 parts of bamboo leaf water, 50-70 parts of fish scale powder, 30-40 parts of soybean meal, 1-2 parts of butter, 2-3 parts of lactose, 3-4 parts of bunge pricklyash leaf powder, 2-3 parts of EM (effective microorganism) fermentation broth, 230-260 parts of bovine bone soup, 3-5 parts of turtle blood, 2-3 parts of sodium carboxymethylcellulose and 0.2-0.3 part of chlorogenic acid. The liquid feed is prepared by five continuous and orderly processes including homogenizing, cooking, fermenting, grinding and sterilizing. The feed is in a liquid state, is easy to eat by leech and rich in nutrition, and is beneficial to growth and development of leech; the fishy smell and eating taste of the feed are improved by adding the turtle blood and the bovine bone soup, so that the attractant capability of the liquid feed on leech is improved. By adopting the liquid feed, the growth and development of leech can be accelerated after leech eats the liquid feed, the culture cycle is shortened, diseases are reduced, and the yield is increased.

The invention discloses a mechanically processed low-sugar crisp plum compound beverage and a preparation method, belongs to the field of crisp plum deep processing, and particularly relates to a mechanically processed crisp plum compound beverage and a preparation method thereof. The compound beverage is prepared by the following method: taking Bashan crisp plum and smallanthus sonchifolius, juicing, and taking Bashan crisp plum juice and smallanthus sonchifolius juice, compounding to obtain crisp plum and smallanthus sonchifolius compound beverage juice, adding cooked soybean milk to the crisp plum and smallanthus sonchifolius compound beverage juice, homogenizing to obtain the crisp plum compound beverage. The mechanically processed low-sugar crisp plum compound beverage and the preparation method thereof have the beneficial effect that the Bashan crisp plum and the smallanthus sonchifolius are firstly used as raw materials, and processed into the low-sugar compound beverage. The method is capable of effectively solving problems that the crisp plum cannot be stored for a long time and the utilization ratio of defect fruits is low, increasing income of a fruit farmer, driving surrounding employment, prolonging an industry chain, and providing support for sustainable development of the Bashan crisp plum.

The invention relates to the technical field of building decorative materials and discloses a traceless wallpaper adhesive and a preparation method thereof. The traceless wallpaper adhesive is prepared from, by weight, 5-9 parts of hydroxypropyl distarch phosphate, 6-10 parts of hydroxyethyl cellulose, 1-3 parts of table salt, 40-60 parts of starch and 80-100 parts of purified water. The preparation method includes: mixing starch and purified water, sequentially adding table salt, hydroxypropyl distarch phosphate and hydroxyethyl cellulose, and well mixing and stirring to obtain the tracelesswallpaper adhesive. The traceless wallpaper adhesive is short in curing time, high in stability, safe, environmentally friendly, high in adhesiveness and smoothness; the traceless wallpaper adhesive is transparent and is matt after dry attachment to walls, so that the problem of unattractiveness caused by penetration, overflowing and residues of common wallpaper adhesives can be effectively avoided; the preparation method is simple in process, low in cost and easy in operation and large-scale production.