41results about How to "Less oil" patented technology

A wedge-shaped receptacle (9) is provided for packaging felting needles (8). The wedge shape is configured in such a manner that the felting needles lie in the receptacle in a mutual lateral engagement, that is, they are held approximately parallel to one another and they firmly clamp one another without their tips abutting against the receptacle body. This, on the one hand, results in a particular protection of the felting needles (8) during transportation and, on the other hand, results in a simple handling with the lowest danger of injuries.

The invention relates to an anti-rust extreme pressure lithium lubricating grease composition and a preparation method thereof. The composition is prepared from 5.5%-12.5% of thickening agents, 72.8%-91.3% of base oil, 0.5%-3.8% of extreme pressure anti-wear agents, 0.28%-1.25% of antioxidants and 0.02%-1.05% of anti-rust anti-corrosion agents, wherein the base oil is high-viscosity mineral oil. The preparation method of the composition comprises the steps that one third of the base oil and 12-hydroxy stearin or a mixture of 12-hydroxy stearin and stearic acid are heated to the temperature ranging from 60 DEG C to 80 DEG C, a lithium hydroxide solution is added, the temperature is raised to range from 180 DEG C to 220 DEG C after a reaction is completed, one third of quenching oil is added, the extreme pressure anti-wear agents, the anti-rust anti-corrosion agents and the rest of the base oil are added after cooling is conducted, and the composition is prepared after grounding is conducted. The novel lubricating grease containing the extreme pressure components and the anti-rust anti-corrosion components has the excellent extreme pressure property and anti-corrosion property and can be widely applied to severer environment conditions with a medium or heavy load and water.

A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. Snack pieces, once in oil within the fryer, meet with molding surfaces on the top conveyor. At the exit portion of the fryer, a bottom exit conveyor receives the cooked snack pieces from the top conveyor. As no continuous bottom conveyor is utilized, the fryer oil pan may be provided with a reduced volume segment situated between the bottom entrance and exit conveyors. Additionally, the molding surfaces may be selected to produce uniformly shaped snack pieces that are either convexly or concavely shaped when viewed upon the bottom exit conveyor.

The invention relates to a high-temperature no-dropping-point lubricating grease and a production technique thereof. The high-temperature no-dropping-point lubricating grease is prepared from the following components in parts by weight: 13.7-84.4 parts of base oil, 5-15 parts of bentonite thickener, 5-50 parts of composite calcium sulfonate lubricating grease, 5-20 parts of tackifier, 0.5-1 part of antioxidant and 0.1-0.3 part of metal deactivator. The preparation method of the composite calcium sulfonate lubricating grease comprises the following steps: converting superhigh-base-number calcium sulfonate with a conversion agent at 60-100 DEG C for 20-60 minutes until the superhigh-base-number calcium sulfonate becomes obviously thickened, and heating to 140-180 DEG C to remove water. The high-temperature no-dropping-point lubricating grease has the advantages of long grease addition period and wide adaptability, and can be used in high-temperature positions; and at high temperature, the high-temperature no-dropping-point lubricating grease also has the advantages of no coking, light discolorment, less oil bleeding, low loss and longer service life.

A compression system including a compressor driven by a motor, an optional accumulator, a liquid/gas separator, heat exchangers in the form of a condenser and an evaporator, expansion valves and conduit in the form of piping to connect these components together. The liquid/gas separating means is a lubricant separator, typically a cylindrical horizontal or vertical vessel used in conjunction with a gas compressor. The lubricant separator accepts discharge flow from the compressor which includes a mixture of a “smokeless” lubricant and refrigerant gas in a range of particle sizes forming a fluid stream, separates the refrigerant gas from the lubricant and collects the lubricant for reuse in the compressor. Because the lubricant used in the lubrication system rapidly agglomerates into larger size droplets and does not produce an aerosol, the separator does not require a coalescer element to coalesce aerosol and does not require a manway for serving the coalescer element. The coalescer element is replaced with a more reliable and durable mesh pad to agglomerate the larger sized droplets. The overall size and space requirements associated with the separator are reduced.

A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

A dough for making a pastry food product, such as a churro, a method for making the dough and a method for making a cooked pastry food product from the dough. The method for making the dough for the pastry food product comprises heating dry ingredients for dough-making to a predetermined temperature; and mixing dry ingredients, substantially maintained at about its' predetermined temperature, with water, wherein the water is at a substantially elevated temperature, to form the dough. The dough absorbs less oil when it is deep-fried compared to a dough made by a conventional method.

The present invention provides an electric heating apparatus with an automatic rotating food basket. With the present invention, the food basket assembly is suspended inside the fryer body, and the food basket assembly is driven by the rotating mechanism to rotate 360° in the fryer body. Therefore, during the process of frying food, the food and the basket rotate together and the food is immersed fully in the hot oil, which results in even flying with less oil, and more quantity of food can be cooked.

A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. Snack pieces, once in oil within the fryer, meet with a top conveyor having convex molding surfaces with product-centering elements. At the exit portion of the fryer, a bottom exit conveyor receives the cooked snack pieces from the top conveyor. As no continuous bottom conveyor is utilized, the fryer oil pan may be provided with a reduced volume segment situated between the bottom entrance and exit conveyors.

A process for cooking a potato in oil and/or fat is provided. An acidic dry protein mixture, an alkaline dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein or peptide derived therefrom is added to a food prior to cooking. The acidic dry protein mixture, alkaline dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The uncooked potato and protein and/or peptide is frozen and then cooked in a fat or oil. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

The invention provides a method for preparing light oil from low-hydrogen-content oil with self-contained asphalten. The method is suitable for processing of medium-low temperature coal tar. According to the invention, a deep evaporation method is adopted to isolate the medium-low temperature coal tar into distillate oil vapor V1 and liquid L1 under the condition of no occurrence of obvious coking, wherein the liquid L1 is mainly composed of macromolecular colloidal bituminous components; after cooling and molding, the liquid L1 used as soft coal or green coal can be used as fire coal to achieve green storage and usage of the liquid L1; and the distillate oil vapor V1 is condensed to obtain an oil product which can be used for preparing a clean oil product via a hydrogenation process. The method for preparing light oil from low-hydrogen-content oil with self-contained asphalten provided by the invention enables the product direction of the macromolecular colloidal bituminous components in medium-low temperature coal tar to jump out of the traditional range of coke, coal tar pitch, fuel oil, suspended-bed or bubbling-bed hydrogenation raw material to produce coal-like products; and the traditional concept of ultimate obtainment of light oil and residual oil through vapor-liqiud separation is converted into the concept of ultimate obtainment of light oil and solid through vapor-liqiud separation.

The invention relates to lubricating grease, in particular to a method for preparing compound Ti-based lubricating grease based on polymethylphenyl silicone. Mineral oil, polymethylphenyl silicone, 12-hydroxystearic acid and benzoic acid are mixed and heated to 95 DEG C, and heat insulation with stirring is performed to obtain a mixture 1. The mixture 1 is heated to 120 DEG C, titanate is added, heat insulation with stirring is performed, during the period by-products are blown out and condensed and collected, and the mineral oil and polymethylphenyl silicone are added into the system after 5 h to obtain a mixture 2. The mixture 2 is slowly heated to 220 DEG C to perform high-temperature refining; after the mixture 2 is heated to a required temperature, maintaining the temperature for 1-5 min, and then pouring the mixture 2 into a stainless container, performing natural cooling to room temperature and then adding water and repeatedly performing stirring and shearing, performing grinding and homogenization, and obtaining the compound Ti-based lubricating grease. The dropping point of the compound Ti-based lubricating grease prepared according to the method can reach 336 DEG C, steel mesh oil separation is less, the evaporation loss is small, a copper sheet is corroded up to standard, and the compound Ti-based lubricating grease has low friction coefficient.

The invention discloses a standard formula and technological process of black gold crispy meat. The standard formula of the black gold crispy meat comprises high-quality streaky pork, egg liquid, oldbruised ginger, sweet potato powder, low-gluten flour, garlic powder, edible salt, monosodium glutamate, clear water and cuttlefish juice. The black gold crispy meat fried by the formula is crispy intaste, healthy and nutritional, the matching making technological process of the black gold crispy meat is simple, and the black gold crispy meat is less in oil content, fresh and cool in taste and suitable for old and young people.