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49results about How to "Improve shine" patented technology

Manufacturing technique of highlight floor base material

ActiveCN103128826ALess cost increaseHigh surface finish and flatnessWood working apparatusDomestic articlesGrindingHot press
The invention provides manufacturing technique of highlight floor base material. The manufacturing technique of the highlight floor base material comprises steps of wood raw material peeling, chipping, wood chip screening, washing, pre-cooking, cooking, hot grinding, glue mixing, drying, formation and prepressing, slab hot pressing, cooling tempering, sanding saw cutting, grading and packing, wherein in a drying step, moisture content after drying is 9.0-10.5%; in a slab hot pressing step, hot pressing temperature is 170-225 DEG C, five sections of temperature zone are adopted, hot pressing pressure is 0-4MPa, and a hot pressing factor is 7.2-8.0s/mm, maximum pressure is 3-3.7MPa. A small step is arranged at the top end of the highest density in density distribution of a fracture surface and gradually transits to a core layer, and surface highest density is 1100-1150kg/m<3>; in a sanding step, bearing jump of a sander drum is controlled within 2.0mm/s, and in the fine sand, a tape of more than 150 meshes is used to process. The manufacturing technique of the highlight floor base material has high surface smoothness and evenness, surface density and fracture density distribution are matched with pressing and pasting technique, and moisture content is control with quite narrow fluctuation range.
Owner:DARE WOOD BASED PANEL GRP

Carbon black treating agent for synthetic leather and preparation method of carbon black treating agent

The invention relates to a carbon black treating agent for synthetic leather and a preparation method of the carbon black treating agent. The carbon black treating agent is prepared according to the following formula including 18-25 percent by mass of PU (polyurethane) resin with the solid content of 30 percent, 20-25 percent by mass of nigraniline, 1-2 percent by mass of silica, 0.5-1 percent by mass of organosilicon dispersant, 0.5 percent by mass of flatting agent, 1-2 percent by mass of silicone oil feeling agent, 20-25 percent by mass of cyclohexanone and toluene in balancing amount, wherein the flatting agent is modified polysilicone. The invention has the benefits as follows: the carbon black treating agent provided by the invention not only can solve the problem that carbon black treating agents for the synthetic leather generally are not resistant to high temperature and are easy to discolor at high temperature, but also has the advantages of washability, strong tinting strength, purity of blackness and the like, and can give the synthetic leather certain metallic luster and glossy feeling; and the carbon black treating agent is simple in production technology, easy in purchase of raw materials and low in cost and can be directly applied to the later-stage production procedure of the synthetic leather.
Owner:建德市顺发化工助剂有限公司

Prunus salicina fruit juice spicy beef jerky and making method thereof

The invention discloses prunus salicina fruit juice spicy beef jerky. The prunus salicina fruit juice spicy beef jerky comprises the following components in parts by weight: 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part of dried ginger slices, 1.8-2.2 parts of table salt, 1.8-2.2 parts of brown sugar blocks, 1.8-2.2 parts of crystal sugar, 1.8-2.2 parts of white granulated sugar, 2.8-3.2 parts of honey, 5.5-6.5 parts of edible oil, 14-16 parts of chili powder, 0.9-1.1 parts of five spice powder, 0.3-0.5 part of pepper powder, 0.9-1.1 parts of Chinese prickly ash seeds, 0.4-0.6 part of Chinese prickly ash powder, 0.9-1.1 parts of cinnamon bark, 0.9-1.1 parts of cooking wine, 0.9-1.1 parts of Baijiu, 0.9-1.1 parts of sweet rice wine and 4.7-5.3 parts of prunus salicina fruit juice. The beef jerky is prepared from the above components. The prunus salicina fruit juice spicy beef jerky is based on conventional beef jerky, and the prunus salicina fruit juice is added, so that the meat fragrance of the beef jerky and the fruity flavor of prunus salicina are perfectly combined, and the prunus salicina fruit juice spicy beef jerky has salubrious flavor and rich aftertaste. Jerky products perfectly combining the beef jerky and fresh fruits are developed, so that the requirements of modern people for meat products various in kinds and unique in flavor are met, and the nutrient value of the meat products can also be increased.
Owner:福建全家福食品有限公司

Manufacturing technique of highlight floor base material

The invention provides manufacturing technique of highlight floor base material. The manufacturing technique of the highlight floor base material comprises steps of wood raw material peeling, chipping, wood chip screening, washing, pre-cooking, cooking, hot grinding, glue mixing, drying, formation and prepressing, slab hot pressing, cooling tempering, sanding saw cutting, grading and packing, wherein in a drying step, moisture content after drying is 9.0-10.5%; in a slab hot pressing step, hot pressing temperature is 170-225 DEG C, five sections of temperature zone are adopted, hot pressing pressure is 0-4MPa, and a hot pressing factor is 7.2-8.0s / mm, maximum pressure is 3-3.7MPa. A small step is arranged at the top end of the highest density in density distribution of a fracture surface and gradually transits to a core layer, and surface highest density is 1100-1150kg / m<3>; in a sanding step, bearing jump of a sander drum is controlled within 2.0mm / s, and in the fine sand, a tape of more than 150 meshes is used to process. The manufacturing technique of the highlight floor base material has high surface smoothness and evenness, surface density and fracture density distribution are matched with pressing and pasting technique, and moisture content is control with quite narrow fluctuation range.
Owner:DARE WOOD BASED PANEL GRP

Oligopeptide-1 biological hair care membrane for repairing hair follicles

The invention relates to an oligopeptide-1 biological hair care membrane for repairing hair follicles. The biological hair care membrane is prepared from the following raw materials in parts by weight: oligopeptide-1 of which the biological activity in the biological hair care membrane is 20-200IU/ml, 2-7 parts of an emulgator, 0.5-2.5 parts of a conditioner, 2-4 parts of a thickening agent, 1-4 parts of a fat increasing agent, 0.1-0.5 part of a preservative, 0.1-0.5 part of a chelating agent, 1-7 parts of natural plant extract and 0.1-0.3 part of spice, wherein the 1-7 parts of natural plant extract specifically includes 1.5-2 parts of ginger juice extract, 1 part of ginseng extract, 1-2 parts of polygonum multiflorum extract and 1-2 parts of semen coicis extract. The invention has the beneficial effects that the invention develops a novel biological hair care membrane for repairing hair follicles and promoting the hair follicle to grow and develop hair; the oligopeptide-1 component contained in the biological hair care membrane is capable of effectively repairing hair follicles and restraining the alopecia phenomenon caused by the damaged and aged hair follicles; the oligopeptide-1 component has excellent hair-generating and hair-developing functions for the alopecia phenomenon.
Owner:YANTAI HUAXIN BIOPHARM TECH CO LTD

Spicy beef jerky with hollow plum juice and preparation method thereof

The invention discloses prunus salicina fruit juice spicy beef jerky. The prunus salicina fruit juice spicy beef jerky comprises the following components in parts by weight: 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part of dried ginger slices, 1.8-2.2 parts of table salt, 1.8-2.2 parts of brown sugar blocks, 1.8-2.2 parts of crystal sugar, 1.8-2.2 parts of white granulated sugar, 2.8-3.2 parts of honey, 5.5-6.5 parts of edible oil, 14-16 parts of chili powder, 0.9-1.1 parts of five spice powder, 0.3-0.5 part of pepper powder, 0.9-1.1 parts of Chinese prickly ash seeds, 0.4-0.6 part of Chinese prickly ash powder, 0.9-1.1 parts of cinnamon bark, 0.9-1.1 parts of cooking wine, 0.9-1.1 parts of Baijiu, 0.9-1.1 parts of sweet rice wine and 4.7-5.3 parts of prunus salicina fruit juice. The beef jerky is prepared from the above components. The prunus salicina fruit juice spicy beef jerky is based on conventional beef jerky, and the prunus salicina fruit juice is added, so that the meat fragrance of the beef jerky and the fruity flavor of prunus salicina are perfectly combined, and the prunus salicina fruit juice spicy beef jerky has salubrious flavor and rich aftertaste. Jerky products perfectly combining the beef jerky and fresh fruits are developed, so that the requirements of modern people for meat products various in kinds and unique in flavor are met, and the nutrient value of the meat products can also be increased.
Owner:福建全家福食品有限公司
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