70results about How to "Promote market development" patented technology

The invention discloses a method for preparing a copper-tungsten composite contact by using copper-tungsten mixed powder 3D printing, which mainly includes the following steps: preparation of copper powder and tungsten powder, preparation of copper-tungsten mixed powder, 3D printing, and final treatment of samples. In the method, the specific method of copper-tungsten composite contact is to connect and print copper-tungsten parts on the stamped copper parts, which can save manufacturing costs, and the printed parts and composite interface are fine and free of holes, and the printed copper-tungsten end parts are dense and uniform in composition , excellent performance, and at the same time, this method supports personalized customization and small batch production, which just fits the market development trend of continuous reduction in product cost and continuous improvement in performance and appearance.

The invention discloses a method for preparing and preserving hot-boiling-stable fish noodles, which belongs to the technical field of food processing. The method comprises the following steps of: preparing fishes into minced fillet; adding salt and seasonings for chopping; kneading dough, slowly and uniformly adding a sodium alginate aqueous solution, wheat gluten and a nano-zinc oxide aqueous solution in a dough kneading and stirring process; and curing, tableting, slitting, drying and packing to obtain a hot-boiling-stable fish noodle product. In the method, raw materials are processed into seasoning minced fillet, so that the fish noodles have the strong fragrance of fish; sodium alginate and the wheat gluten are added, so that the rheological characterization of the flour dough can be changed under the coaction of the sodium alginate and the wheat gluten, the gel property of the minced fillet is improved, and the hot-boiling stability of the fish noodles is improved; the nano-zinc oxide is added, so that the preserving property of the fish noodles is improved, the content of zinc in the fish noodles is increased, and the nutritional value of the fish noodles is raised; and atlast, the fish noodles are packed by charging inert gas in vacuum, so that the shelf life of the fish noodles is prolonged, and the nutritional value of the fish noodles is kept to the maximum extentin the preserving process.

The invention discloses a method for making phaseolus coccineus and green tea biscuit. A formula of the biscuit comprises the following components in part by weight: 100 parts of flour, 3 to 6 parts of green tea powder, 7 to 13 parts of phaseolus coccineus powder, 50 to 70 parts of margarine, 35 to 45 parts of sugar powder, 6 to 10 parts of salad oil, 50 to 60 parts of egg, 0.7 to 1.3 parts of salt, 1.4 to 1.8 parts of baking powder and 18 to 22 parts of water. The making method comprises the following steps of: putting the margarine and the sugar powder into a container, and preheating for 15 to 25 minutes in an oven, wherein the temperature of the oven is set at 30 to 40 DEG C; stirring the preheated margarine and sugar till distinct granules do not exist, adding the egg, continuously stirring till foaming on the surface, adding the salad oil, the salt and the baking powder, continuously stirring till a large quantity of foams on the surface are white, and thus obtaining an initial biscuit making material; and putting the weighed flour into the initial biscuit making material, adding the water, blending uniformly to form biscuit making dough, standing the biscuit making dough for 8 to 12 minutes at room temperature, sequentially adding the phaseolus coccineus powder and the green tea powder, shaping, baking, cooling, and thus obtaining the phaseolus coccineus and green tea biscuit.

The invention discloses a graded damping vibration reduction device of a rolling mill. The device comprises a vibration sensor, a damping oil cylinder and multiple electromagnetic valves; the dampingoil cylinder comprises an upper damping oil cavity and a lower damping oil cavity, each electromagnetic valve controls a flow liquid channel, the upper damping oil cavity and the lower damping oil cavity communicate through the flow liquid channels and return flow channels, floating seal valves are arranged in the flow liquid channels, the upper ends of the return flow channels are provided with the return flow channels controlled through one-way control valve pieces, vibration dynamic signal frequency is collected through a vibration sensor, the electromagnetic valves controls the flow liquidchannels corresponding to the electromagnetic valves to be opened according to the dynamic signal frequency, due to differences of oil diameters corresponding to the different electromagnetic vales,when damping liquid flows, different damping forces are generated, and graded vibration reduction of different frequency vibration of the rolling mill can be achieved.

The invention provides a pumpkin ice cream bar and a preparation method thereof. The ice cream ingredients contain pumpkin powder which accounts for 0.5-10% of the total weight of the ice cream ingredients. The ice cream bar is made by homogenizing, sterilizing, cooling, freezing, mold filling and congealing in sequence after mixing the ingredients which include the pumpkin powder. The pumpkin ice cream bar of the invention combines the health care function of the pumpkin with ice cream by a reasonable formula and a proper process, thus providing a novel ice cream product with rich nutrients and health care function; furthermore, the produced pumpkin ice cream bar has delicious mouth feeling and meets the requirements of consumers for flavor, mouth feeling, nutrition and health care.