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33results about How to "Does not affect consumption" patented technology

Integrated circuit testing circuit structure capable of realizing single-port multifunctional multiplexing

The invention relates to an integrated circuit testing circuit structure capable of realizing single-port multifunctional multiplexing. The circuit structure includes a port conversion module, a test state determination module, and a clock data separation module; the port conversion module converts the port between the input state and the output state, discriminates the input data and output data, realizes the data exchange between a test machine and a test circuit; the port conversion module is connected with an internal circuit and the test machine, the test state determination module determines whether an input signal determination circuit enters into the test state, the test state determination module is connected with the clock data separation module, the port conversion module and the internal circuit, the clock data separation module separates the input data into a clock signal and a data signal and transmits the input data to the internal circuit, and the clock data separation module is connected with the port conversion module and the internal circuit. By means of such a circuit structure, only one present port can realize the wafer testing and packaged testing of an integrated circuit, so that the circuit structure is wide in application.
Owner:CRM ICBG (WUXI) CO LTD

Preparation method of emulsified hotpot seasoning

The invention provides a preparation method of an emulsified hotpot seasoning, and belongs to the technical field of preparation methods of hotpot seasonings. The preparation method comprises the steps: crushing commercially available hotpot seasoning, feeding separated material residue into a digestion tank, digesting for 20-30min, and then crushing by using a ball grinding mill; pumping crushed materials and a digestion solution of the crushed materials into a double-effect concentrator for concentrating, wherein the content of dry materials in concentrated feed liquid is 50-60 percent; and adding the obtained concentrated digestion solution in an emulsifying tank, adding an auxiliary material and an emulsifying agent for emulsifying, grinding by using a colloid mill after the emulsification is completed, and carrying out heat preservation within 60-80 DEG C in the whole process. The emulsified hotpot seasoning prepared by adopting the preparation method uses a conventional hotpot seasoning as a raw material, the hotpot seasoning is crushed by using a crusher, a colloid mill and other devices, and then the emulsified hotpot seasoning is prepared by using an emulsifying technology and by adding partial ingredients. The emulsifying hotpot seasoning is treated by using the technology, on the basis of no change of an original flavor of products, the flavor of the products is enhanced.
Owner:BEIJING NEW SPICY WAY RESTAURANT MANAGEMENT

Amomum tsaoko essential oil soft capsule and preparation method thereof

The invention discloses an amomum tsaoko essential oil soft capsule and a preparation method thereof. The amomum tsaoko essential oil soft capsule consists of a capsule shell and a content matter, wherein the content matter is arranged in the capsule shell; the capsule shell comprises the following components in parts by weight: 20 to 60 parts of pure water, 15 to 50 parts of gelatin, 10 to 25 parts of glycerin, 5 to 10 parts of flavoring agent, and 0.04 to 0.08 part of preservative; the content matter comprises the following raw materials in parts by weight: 50 to 99 parts of amomum tsaoko essential oil, 1 to 25 parts of auxiliary essential oil, 3 to 9 parts of fresh ginger juice, 2 to 7 parts of garlic juice, 2 to 4 parts of sucrose ester, and 4 to 8 parts of isopropyl alcohol. The amomum tsaoko essential oil soft capsule has the advantages that a supercritical CO2 (carbon dioxide) extraction method is adopted to extract the amonum tsaoko essential oil and prepare the amomum tsaoko essential oil soft capsule, the functions of warming Middle Qiao and invigorating stomach, promoting digestion and soothing Qi, moistening intestines and dryness, losing weight and avoiding injury to human immunity are realized; a purely-natural effect is realized, and a side effect is avoided; the mouth feel is good, an user can easily accept the capsule and take for a long time, the application range of the amonum tsaoko essential oil is widened, and the comprehensive property and market competitiveness of the amomum tsaoko essential oil are improved.
Owner:GUANGXI BOTANICAL GARDEN OF MEDICINAL PLANTS

Water-repellent and oil-proof treatment method and device for filter cloth

The invention discloses a water-repellent and oil-proof treatment method and device for filter cloth. The method comprises the steps that water-repellent and oil-proof liquid is prepared, subjected topressurized atomization and uniformly sprayed to the upper and lower surfaces of the filter cloth, and the treated filter cloth is dried. The device comprises winding rollers, a treatment assembly, asolution container, a pressure pump and a setting machine, and the filter cloth sequentially passes through the winding roller, the treatment assembly and the setting machine. The treatment assemblycomprises upper liquid spraying pipes and lower liquid spraying pipes, the upper liquid spraying pipes and the lower liquid spraying pipes are arranged at the upper and lower portions of the filter cloth and connected to a liquid outlet pipe of the pressure pump; the pressure pump is connected with the solution container through a liquid inlet pipe, and the solution container contains the water-repellent and oil-proof liquid. By means of the method and device, the water-repellent and oil-proof effect of the filter cloth is not influenced, and the treatment efficiency and the production efficiency are effectively improved; the method and the device have the advantages that the drying temperature is low, the energy consumption can be reduced, the energy is saved, and the color and harness ofthe product are not influenced; the consumption of water resources in the treatment process is greatly reduced, and the emission of wastewater is reduced.
Owner:XIAMEN ZHONGCHUANG ENVIRONMENTAL TECH CO LTD

Tea prepared from flaxseeds and tartary buckwheat and preparation method thereof

The invention relates to a tea prepared from flaxseeds and tartary buckwheat. The tea comprises the following raw materials in parts by weight: 15-30 parts of flaxseed powder, and 70-85 parts of tartary buckwheat powder. A preparation method of the tea comprises the following steps: (a), making the flaxseed powder: selecting flaxseed grains produced in the same year for use, after the flaxseed grains are cleaned, stirring and baking the flaxseed grains for 35-40 minutes at the temperature of 120-130 DEG C, and then crushing the flaxseed grains to obtain the 80-mesh flaxseed powder; (b), making the tartary buckwheat powder: selecting superior tartary buckwheat grains, after the tartary buckwheat grains are cleaned, stirring and baking the tartary buckwheat grains for 35-40 minutes at the temperature of 140-160 DEG C, and then crushing the tartary buckwheat grains to obtain the 80-mesh tartary buckwheat powder; and (c), mixing: evenly mixing the flaxseed powder with the tartary buckwheat powder according to a weight ratio of 15-30 to 70-85 to obtain the tea prepared from the flaxseeds and the tartary buckwheat. According to the invention, a new brewing and drinking product of camellia oleifera is provided for the market, and a new deep-processed product is provided for the flax industry. The tea prepared from the flaxseeds and the tartary buckwheat has the functions of life prolonging, aging resistance and the like. The tea is simple in fabrication process, low in cost and easy to save. When people drink the tea, the tea can be drunk after being brewed by hot milk or boiling water.
Owner:GANSU CHANGQING BIOLOGICAL TECH

Preparation method of emulsified hotpot seasoning

The invention provides a preparation method of an emulsified hotpot seasoning, and belongs to the technical field of preparation methods of hotpot seasonings. The preparation method comprises the steps: crushing commercially available hotpot seasoning, feeding separated material residue into a digestion tank, digesting for 20-30min, and then crushing by using a ball grinding mill; pumping crushed materials and a digestion solution of the crushed materials into a double-effect concentrator for concentrating, wherein the content of dry materials in concentrated feed liquid is 50-60 percent; and adding the obtained concentrated digestion solution in an emulsifying tank, adding an auxiliary material and an emulsifying agent for emulsifying, grinding by using a colloid mill after the emulsification is completed, and carrying out heat preservation within 60-80 DEG C in the whole process. The emulsified hotpot seasoning prepared by adopting the preparation method uses a conventional hotpot seasoning as a raw material, the hotpot seasoning is crushed by using a crusher, a colloid mill and other devices, and then the emulsified hotpot seasoning is prepared by using an emulsifying technology and by adding partial ingredients. The emulsifying hotpot seasoning is treated by using the technology, on the basis of no change of an original flavor of products, the flavor of the products is enhanced.
Owner:BEIJING NEW SPICY WAY RESTAURANT MANAGEMENT

Dehumidifying low-temperature vacuum preservation method for fresh fruits

The present invention belongs to the technical field of fresh-keeping, and particularly relates to a dehumidifying low-temperature vacuum preservation method for fresh fruits. The method comprises thefollowing steps: putting fresh fruits into a container; carrying out dehumidification on the fresh fruits and the container to obtain dehumidified fresh fruits and container, wherein the temperaturein a low-temperature dehumidification apparatus during low-temperature dehumidification is 5-8 DEG C, the humidity is 50-60%, and the dehumidification time is 2-4h; putting the dehumidified fresh fruits and container into a vacuum bag, and conducting vacuumizing; and putting the vacuumized fresh fruits and container into an environment for preservation, and the temperature of the environment is 1-3 DEG C. The dehumidifying low-temperature vacuum preservation method for fresh fruits firstly subjects the fresh fruits to low-temperature dehumidification and vacuumizing, then puts the fresh fruitsinto a low temperature for cold storage, and controls the temperature, time and humidity of the dehumidification. Fresh fruits treated by the method can be preserved for 17-20 days generally, and canbe preserved as long as 25 days without affecting eating. The vacuum preservation method provided by the invention is simple, easy to operate and convenient to popularize, and the preservation time is long.
Owner:德昌县丰口枇杷种植专业合作社

Fish fat deposition regulating and controlling composition and application thereof

The invention discloses a fish fat deposition regulating and controlling composition and application thereof, belonging to the field of aquaculture. The fish fat deposition regulating and controlling composition comprises the following components in parts by weight: 10-80 parts of glycyrrhetinic acid, 200-1,000 parts of zeolite powder and 60-300 parts of table salt. The composition disclosed by the invention has favorable effects of regulating fat and reducing visceral fat; a fish fat deposition regulating and controlling agent prepared from the composition is added into fish feed for culturing fish, has a strong fat deposition regulating and controlling effect and can greatly reduce the fat content of fish viscera and liver; in the period of applying the product, the death rate of cultured fish is obviously reduced, the fish fat metabolism can be effectively improved, and the aquatic animal health can be strengthened. The product has the advantages of low cost and environmental protection, is beneficial to solving of the problems of unstable performance, poor action effect, and the like of the traditional fat regulating and controlling agent, can be applied to the mass industrialized production and provides a novel fat deposition regulating and controlling agent for aquaculture.
Owner:NANJING AGRICULTURAL UNIVERSITY

A kind of distillation method for reducing liquor ethyl lactate

ActiveCN103725581BImprove qualityWill not affect wine qualityAlcoholic beverage preparationComing outGas passing
The invention discloses a distillation method for lowering ethyl lactate of white spirit. White spirit distillation equipment for lowering ethyl lactate and improving quality is used for distillation. According to the distillation method, a first valve and a third valve of the white spirit distillation equipment are firstly closed, a second valve is opened, white spirit steam in a white spirit steamer enters a first gas passing cylinder, then the second valve is closed, the first valve and the third valve are opened, the white spirit steam in the white spirit steamer enters a packed tower, the white spirit steam with high volatility motions upward in the packed tower due to the random packing in the packed tower, water and ethyl lactate with low volatility motions downward in the packed tower, finally, the white spirit steam coming out from the packed tower enters a second gas passing cylinder, the white spirit steam entering the first gas passing cylinder directly enters a condenser to condense the foreshot and the first section of white spirit and remove the foreshot, the white spirit steam entering the second gas passing cylinder enters the condenser from the first gas passing cylinder to condense the second section of white spirit and the distillation tail. The distillation method can lower the ethyl lactate while distilling, improves the quality of the second section of white spirit, and lowers energy consumption.
Owner:YIBIN JINXILAI LIQUOR
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