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125results about How to "Bright colors" patented technology

Ultra-high temperature high pressure dyeing method for aramid fiber textile

The invention discloses a method for dying kevlar fabrics under ultrahigh temperature and high pressure, which comprises: a preprocessing procedure under the ultrahigh temperature and the high pressure and a dying procedure under the ultrahigh temperature and the high pressure, wherein in the preprocessing procedure under the ultrahigh temperature and the high pressure, atmospheric pressure plasmas are used to process the kevlar fabrics for 1-5min, the processing temperature is 100-150DEG C, while in the dying procedure under the ultrahigh temperature and the high pressure, the temperature is 160DEG C-190DEG C, and the pressure intensity is 0.8-0.9MPa, wherein the plasma preprocessing procedure is an important procedure before the dying procedure under the ultrahigh temperature and the high pressure, since the processing for the plasma produces a plurality of active groups on the kevlar fabrics, which enables carriers to be better absorbed on the kevlar baric and thereby is beneficial for dying dye on the kevlar fabrics, simultaneously, the kevlar fabrics after dying under the ultrahigh temperature and the high pressure has high fastness, fresh color and soft hand feeling, and the washing color fastness and the abrasion color fastness of the kevlar fabrics are improved better.
Owner:ZHEJIANG SCI-TECH UNIV

Method for cultivating frame type strawberries

The invention relates to a method for cultivating frame type strawberries and belongs to the technical field of crop cultivation. According to the method for cultivating the frame type strawberries, a frame type strawberry cultivation device is adopted and is composed of cultivation grooves, cultivation groove supporting columns, a cultivation frame base, non-woven fabric and drip irrigation zones; through the suspension soilless cultivation of the strawberries, the labor intensity is relieved, the amount of labor is reduced, successive cropping obstacles are overcome, environmental growing conditions are effectively regulated, labor-saving, clean and high-quality cultivation is achieved, and high-quality strawberries can be produced. The natural environment and the production conditions are improved, the integration effect is utilized and performed, resources can be utilized more effectively, the resource utilization rate in unit area and unit time is increased, the potential productivity of an limited area is performed, and a remarkable effect is achieved. Along with the powerful development momentum of strawberry production and leisure picking, three-dimensional strawberry has a broad market, tourism picking can be more comfortable, and a novel mode is provided for the development of the urban leisure agriculture.
Owner:江苏丘陵地区南京农业科学研究所

Red sour soup base for hot pot and making method thereof

The invention discloses a red sour soup base for a hot pot and a making method thereof, relating to a hot pot condiment, and solving the problem that traditional soup base for the hot pot is greasy and too spicy and hot generally. The red sour soup base comprises the following raw materials: Tuo county red pepper and tomato specialties from the Inner Mongolia autonomous region, fresh ginger, bamboo shoots, pungent litse fruit, green onion, garlic, glutinous rice flour, table salt, a flavor enhancer, medlar, spices, a yeast extract, an artificial lactic acid preparation and salad oil. The making method comprises the following steps: adding the salad oil into a pot, heating the oil up to sixty percent hot, sequentially putting the fresh ginger, the green onion and the spices into the pot, fry until fragrance is sent, then adding a portion of prepared primary red sour soup, then sequentially adding the medlar, the table salt, the yeast extract and the flavor enhancer after the materials are boiled, and uniformly stirring to obtain the red sour soup base. After the red sour soup base is eaten frequently, a beneficial change happens to the formation of intestinal flora, the intestinal flora of a human body is improved to form an antibacterial biological barrier, the breeding of putrefying bacteria is restrained, the toxins generated by the putrefying bacteria are dispelled, the intestinal wastes are cleared up and the cholesterol absorption can be effectively restrained.
Owner:内蒙古草原红太阳食品股份有限公司

Three-dimensional simulation measuring method and device for remaining oil saturation of oil reservoir

The invention discloses a three-dimensional simulation measuring method and device for remaining oil saturation of an oil reservoir. The measuring device for the remaining oil saturation of the three-dimensional simulated oil reservoir comprises a constant-temperature box, a dry distillation bucket and a liquid collecting tube. The dry distillation bucket longitudinally stands in the constant-temperature box, one or more dry distillation buckets are arranged, the bottom of the dry distillation bucket is connected to the liquid collecting tube on the outer side of the constant-temperature box, and heating furnaces are arranged around the dry distillation bucket in the constant-temperature box. A temperature sensor is further arranged inside the constant-temperature box and connected to a temperature controller outside the constant-temperature box through a wiring terminal block on the outer wall of the constant-temperature box. By the adoption of the three-dimensional simulation measuring device and method, after displacement, distribution conditions of the remaining oil of the oil reservoir in a model are simulated for analysis, so that the remaining oil saturation and content at different positions are determined, bases are provided for analyzing an experiment effect, a displacement rule and others, guarantees are provided for making schemes, applied to different blocks, of the technology, and foundations are laid for making schemes, applied to different blocks, of the technology.
Owner:CHINA PETROLEUM & CHEM CORP +1

Perilla greengage wine and preparation method thereof

The invention discloses a preparation method for perilla greengage wine, which comprises the following steps: selecting fruits; cleaning the fruits; removing cores of the fruits; squeezing the fruits;The invention discloses a preparation method for perilla greengage wine, which comprises the following steps: selecting fruits; cleaning the fruits; removing cores of the fruits; squeezing the fruits;adjusting sugar degree and acidity; performing alcoholic fermentation; performing alcoholic soaking; performing post treatment; performing stability treatment; preparing; extracting perilla color; fi adjusting sugar degree and acidity; performing alcoholic fermentation; performing alcoholic soaking; performing post treatment; performing stability treatment; preparing; extracting perilla color; filtering; freezing; filtering finished products; and filling, wherein the step of alcoholic fermentation is to perform fermentation by controlling temperature after the perilla is added; the step of prltering; freezing; filtering finished products; and filling, wherein the step of alcoholic fermentation is to perform fermentation by controlling temperature after the perilla is added; the step of preparing is to mix fermentation liquor obtained by the alcoholic fermentation and soaking liquor obtained through alcoholic soaking, wherein the fermentation liquor accounts for 50 to 70 percent of theeparing is to mix fermentation liquor obtained by the alcoholic fermentation and soaking liquor obtained through alcoholic soaking, wherein the fermentation liquor accounts for 50 to 70 percent of the mixture and then added with water and sugar to prepare basic wine; and the step of extracting the perilla color is to heat the prepared basic wine to between 40 and 45 DEG C, add the perilla, keep thmixture and then added with water and sugar to prepare basic wine; and the step of extracting the perilla color is to heat the prepared basic wine to between 40 and 45 DEG C, add the perilla, keep the temperature for 30 to 65 minutes and then separate the liquor. The invention also discloses the perilla greengage wine prepared by the preparation method. The invention provides a unique method fore temperature for 30 to 65 minutes and then separate the liquor. The invention also discloses the perilla greengage wine prepared by the preparation method. The invention provides a unique method forbrewing the perilla greengage wine, and the brewed perilla greengage wine has bright color, full-bodied fruity, unique flavor, complete wine body, unique style, strong typicality and perfect quality.brewing the perilla greengage wine, and the brewed perilla greengage wine has bright color, full-bodied fruity, unique flavor, complete wine body, unique style, strong typicality and perfect quality.
Owner:广州市从化顺昌源绿色食品有限公司

Dyeing method for improving mechanical property of plectocomia kerrana

The invention belongs to the technical field of plectocomia kerrana dyeing, and particularly relates to a dyeing method for improving the mechanical property of plectocomia kerrana. The method concretely comprises the following steps of (1) performing primary treatment on the plectocomia kerrana; (2) performing secondary treatment on the plectocomia kerrana; (3) dyeing the plectocomia kerrana: dyeing agent molecules are crosslinked and polycondensed to form high polymers; cross linking is formed with hydroxyl groups on plectocomia kerana cellulose to from a three-dimensional reticular structure to be attached to the cell wall surfaces or cell cavities inside the plectocomia kerrana material; the dyeing is completed, so that the plectocomia kerrana material is green; the color is vivid; the color saturation is high; the color fastness is high. In addition, through the matched treatment by a series of physical methods, the structure and the properties of the plectocomia kerrana material fiber are effectively enhanced; the capability of the cell walls for resisting the external force effect can be improved, so that the mechanical properties of bending resistance, pressure resistance and the like of the plectocomia kerrana material are greatly improved, so that the use quality and the use performance of plaiting articles of the plectocomia kerrana material can be effectively improved; the utilization rate is greatly improved.
Owner:安徽阜南县万家和工艺品有限公司

High-nutrition deep-fried lotus seed glutinous rice cake and preparing method thereof

The invention discloses a high-nutrition deep-fried lotus seed glutinous rice cake. According to the weight parts, the glutinous rice cake is prepared from a glutinous rice cake primary product and stuffing, the glutinous rice cake primary product is prepared from 40-60 parts of glutinous rice, and the stuffing includes 5-15 parts of red beans, 5-15 parts of green beans, 5-15 parts of black beans, 1-5 parts of sesame, 1-8 parts of peanut kernels, 2-8 parts of brown sugar and 5-15 parts of lotus seeds. The invention further discloses a preparing method of the glutinous rice cake. The method includes the steps of preparing the glutinous rice cake primary product, preparing the stuffing, wrapping the stuffing, and conducting deep-frying. The glutinous rice cake primary product is prepared from the pure glutinous rice through a specially-made glutinous rice cake beating device, and the obtained glutinous rice cake primary product is chewy in taste, high in glutinousness and even in color and luster; the stuffing is prepared from the red beans, green beans, black beans, sesame, peanut kernels, brown sugar and lotus seeds, all the components in the stuffing can endow the glutinous rice cake with the unique taste for enjoyment and are components beneficial for human health, and the prepared glutinous rice cake can satisfy the pursuit of taste and nutrients by people.
Owner:王廖生
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