46results about How to "Promote puffing" patented technology

The invention discloses a method for manufacturing a light GMT board. The method mainly comprises the following steps: making semi-finished felt by a method of mixing chopped modified alkali-free glass fiber and chopped modified polypropylene fiber; producing an evenly impregnated glass fiber chopped mixed felt by dusting, electrostatic impregnation by a dry method and compound needle punching, and making the light GMT board by baking plasticization, fusing impregnation, compound filming, non-woven fabrics covering, continuous rolling, cooling, shaping and edge trimming. The method has the advantages of low energy consumption, high yield, good impregnation uniformity and rapid continuous production speed, the board structure is changed by controlling the content of the glass fiber and resin so that the cost is greatly reduced, and the method is applicable to industrialized production. Meanwhile, the light GMT board can replace wood or steel for environment-friendly recycle. The board also has a sandwich froth layer which enhances expanding, thermal insulation and sound insulation performances of the board, thus achieving unification of light weight and high rigidity.

The invention relates to a method for producing a expanded silk wadding, which includes: sort cocoons, boil at high temperature, degelatinize, shuck the cocoons to remove silkworm, wash, loosen by drawing and make them into silk piece, dewater, dry and draw to make the silk wadding. The invention features that the cocoons before high temperature boiling process are vacuum soaked and expanded by a expanding liquor, concretely the cocoons before high temperature are suctioned into the expanding liquor heated by 80-95 degreeC under vacuum condition, soaked uniformly and expanded in slight boiling state. The said expand is made from amphoteric surfactant. The cocoons after being made into silk pieces and before dewatering are conducted an after finishing by a silk softening agent. Advantages: the patches and stem cubes resulted from un-uniform boiling or in-complete degelatinizing of cocoons are largely reduced; the silk floss is very soft because of full expanding.

The invention relates to the technical field of plant extraction, and especially relates to a heterogeneous and synchronous ultramicro original liquid extraction method and an apparatus thereof. The heterogeneous and synchronous ultramicro original liquid extraction method comprises the following steps: heating a plant full of water to 180-230DEG C, and cooling the upper portion of the plant to maintain the temperature in a range of 15-25DEG C and make the upper portion and a lower portion form convection current in order to form vacuum negative-pressure environment; cooling the plant to 75-95DEG C, and maintaining for 10-30h; and collecting the condensate liquid in the cooled position of the upper portion in order to obtain an extract liquid. The invention also provides the apparatus for enforcing the method. The apparatus comprises a raw material bin, an extraction bin, a heating device and a cooling device. A pyrolysis mode is adopted to rapidly puff cells in a raw material in order to make effective active components become micro-molecules easy to extract; the vacuum and negative-pressure low temperature extraction effectively protects nutrients in the raw materials; and fracture of molecular energy bonds supplements energy in the extraction process, so compared with traditional methods, the method disclosed in the invention has the advantages of environmental protection and energy saving.

The invention belongs to the technical field of food processing, and discloses puffed crispy glutinous rice chips with various tastes and a production method thereof. The production method comprises the following steps of: mixing glutinous rice flour and isolated soy protein, peanut oil, white granulated sugar or table salt and water, stirring uniformly, blending into a flour dough, pressing the flour dough into slices, cooking and gelatinizing, cooling the gelatinized flour slices, rolling and kneading and stirring uniformly to obtain a dough, rolling the dough into slices, refrigerating, hardening, slicing to obtain rice blanks, drying until the moisture is 20 to 30 percent of the mass of the rice blanks, putting into a closed container and samming, placing on a conveyer belt of a microwave puffing machine in which hot air is aerated and performing microwave puffing, drying, seasoning by using different seasonings, and finally packaging to obtain the puffed crispy glutinous rice chips with various tastes. By using a microwave puffing technology, the product has the characteristics of high puffing rate and pure white color and luster, and is crispy when eaten; moreover, the adding amount of oil is low, so that the product has rich nutrition, and is environment-friendly and healthy; and the crispy chips with various tastes can be produced so as to meet the demand of different consumers.

The invention discloses an expanded-feed processing system. The expanded-feed processing system is characterized by comprising a raw material receiving system, a primary ingredient mixing system, a primary crushing system, a superfine shredding system, a secondary ingredient mixing system, an expansion drying system and an expanded-feed packaging system which are all connected respectively through a raw material elevator. The processing technology includes: 1), primary material mixing; 2), primary crushing; 3), superfine shredding; 4), secondary material mixing; 5), expansion drying; 6), packaging. By the arrangement, production efficiency and production quality of feed are improved.

The production process of solid composite ferric sulfate polymer includes the following technological steps: the reaction of sulfuric acid cinder, water and concentrated sulfuric acid in certain weight proportion inside a reactor in temperature 100-150 deg.c and pressure not higher than 0.5 MPa for 3.0-5.0 hr; adding additive in certain amount to react for further 20-60 min; cooling to below 80 deg.c, puffing, solidifying, drying and crushing to obtain the product. The present invention obtain solid ferric sulfate polymer product in a short process, and the product may be used in water treatment for pre-treatment, decolorizing, deodorizing, eliminating COD, heavy metal and algae and in treatment of various kinds of waste water. It has obvious treating effect and fast deposition.

The invention discloses a processing method of high-quality instant crisp water chestnut chips. The processing method comprises the steps: (1) selecting, peeling and slicing: performing peeling, cleaning and slicing on the selected water chestnuts; (2) color protection: performing color protection treatment on the sliced water chestnuts by using a color protection solution; (3) pre-drying: performing pre-drying treatment on the sliced water chestnuts subjected to the color protection treatment to obtain pre-dried crisp water chestnut chips; (4) airflow puffing: performing airflow puffing treatment on the pre-dried crisp water chestnut chips to obtain the crisp water chestnut chips; and (5) flavoring: flavoring the crisp water chestnut chips. The processing method of the crisp water chestnut chips disclosed by the invention is simple in process and convenient to operate.

The invention discloses a preparation method of pig feed, which comprises a preparation method of feed shells and a preparation method of feed pellets. The preparation method comprises the following steps: step I: preparing the feed shells; step II: preparing the feed pellets; step III: forming a port access in the feed shell prepared in the step I, placing the feed pellets prepared in the step II into the feed shell, and respectively adding elderberry pulp, watermelon juice and goat milk into the feed shell; step IV: kneading a planar product in the step I to form a nipple, forming a through hole in the head portion of the nipple, blocking the through hole by using a granular finished product in the step II, and obtaining a suctorial nipple; and step V: inserting the nipple in the step IV into the port access of the step III, thus obtaining the feed finished product. By adopting the pig feed, facial muscles of sow is exercised on one hand, and on the other hand, the chewing force of teeth of the sow can also be exercised, so that the weaning stress of the nursery pig can be effectively alleviated.

The invention relates to a processing method of five-cereal nutrient brewing powder. Cellulose in cereals is greatly beneficial for the human body, and is rough in mouthfeel; after being extruded and puffed, some of macromolecular substances are micronized, so that structures are changed, water-soluble dietary fibers are increased and the mouthfeel is improved. Materials generate a series of physical, chemical and biological changes under co-action of high temperature, high pressure and high shearing force in a cavity of an extruder. Physical and chemical properties, nutrient value and sensory quality of expanded products are finally influenceed.

The invention relates to a production process of waterproof willow.The production process comprises the following steps: S1, adding a silane coupling agent into dichloromethane, stirring at a high speed for 15 minutes, heating to 45-50 DEG C, adding willow, soaking for 1 hour, filtering and drying to obtain treated willow; and S2, strengthening the treated willow to obtain strengthened willow; and coating the surface of willow with a prepared mixture, and forming the waterproof willow. Willow is soaked with the silane coupling agent, puffing of willow fibrils is promoted, the coating can be easily combined with willow fibers, the coating stability is improved, the prepared two-component oily polyurethane coating has excellent waterproof performance, no organic solvent is added in the preparation process, and the requirement for environmental protection is met; and finally, the waterproof willow with a waterproof function and excellent mechanical properties is prepared.

The invention relates to an energy-saving and emission-reducing assistant for printing and dyeing, which comprises an assistant 1 and an assistant 2, wherein the assistant 1 comprises the following components in parts by weight: methylpyrrolidone, diacetone alcohol, salethyl, isopropyl salicylate and lauryl azone; and the assistant 2 comprises the following components in parts by weight: rare earth oxide, oxalic acid, water and ammonium carbonate. The production process of the assistant 1 comprises the steps of: adding the methylpyrrolidone in a reaction vessel, raising the temperature and then adding the diacetone alcohol, the salethyl,the isopropyl salicylate and the lauryl azone, reacting under the condition of preserving the temperature until the pH value is 6-6.5, and finally obtaining the assistant 1. The production process of the assistant 2 comprises the steps of: adding the oxalic acid and the water into the rare earth oxide La2O3, and then stirring with a high-speed stirring machine, adding the ammonium carbonate and the water, then stirring for 3-6min at a high speed, standing, and storing in a dark place.

The invention relates to a biomass hopper briquetting machine, in particular relates to a biomass briquette production device capable of uniformly adding an additive and performing high-density compressing on poultry excrement, straws, silage and the like, and belongs to technologies and equipment required by biological energy sources, poultry excrement treatment environment-friendly field and feed field. The device is composed of a biomass hopper, an additive hopper, a mixer and a briquetting machine; the system is internally composed of a feed controller, a dehydrating device, a material uniformizing device, an infrared controller, a dehydrating cabin, a flexible interface, an additive, a helical extruder, and a hot stream coil; and the technical method such as dehydrating, high temperature, high pressure and additive can be provided for producing the biomass briquette.

The invention relates to the field of processing of bean products, in particular to a making method of puffed bean strips. The method comprises the following steps of (1) selecting superior soybeans,adding water, performing soaking, performing grinding to obtain pulp, and performing filtering to obtain soybean milk; (2) boiling the soybean milk to 95-110 DEG C; (3) when the soybean milk is 80-85DEG C, adding physalis minima for solidifying bean curds, performing heat insulation at 60-65 DEG C, performing standing, performing breaking and feeding, and performing pressurizing to obtain dried bean curds of which the thickness is 0.8-1.2cm; (4) cutting the dried bean curds into semi-finished products of the bean curds of (0.8-1.2)cm*(6.0-8.0)cm; (5) putting the semi-finished products in a fryer for deep frying, controlling the deep-frying temperature to be 140-160 DEG C, and controlling the deep frying time to be 8-10 minutes; and (6) draining oil, performing cooling, performing weighingand performing packing. The invention provides the making method of the puffed bean strips. A modern food processing technology is used for reforming a conventional bean strip making technology, conventional flavor of the bean strips is guaranteed, the production efficiency is improved, and standard large-scale production can be realized.

An electronic cigarette is provided according to the present application, which includes an annular body. The annular body includes an atomizer assembly, a power supply assembly, a connecting block, a first arc-shaped segment and a second arc-shaped segment. An accommodating chamber is provided in the first arc-shaped segment, and a first electrode connector electrically connected to the power supply assembly is provided in the first arc-shaped segment. The atomizer assembly includes an atomizing sleeve, a second electrode connector, a liquid accommodating space arranged in the atomizing sleeve and an electric heating wire assembly. The electronic cigarette may be worn on the wrist of the user securely, which can avoid falling of the electronic cigarette, and avoid unnecessary loss. Further, may the electronic cigarette can be conveniently carried by wearing it on the wrist, thus the user may puff on the electronic cigarette anytime and anywhere.

The invention relates to the field of bean product processing, and especially relates to a production method of puffed bean strips. The method comprises the following steps: 1, selecting high quality soybeans, adding water, immersing, pulping, and filtering to obtain soybean milk; 2, boiling the soybean milk until 95-110DEG C; 3, marinating the soybean milk by using a sour slurry at 80-85DEG C, carrying out heat insulation at 60-65DEG C to form bean curd jelly, breaking the bean curd jelly, feeding the bean curd jelly, and pressurizing to make dried bean curd with the thickness of 0.8-1.2cm; 4, cutting the dried bean curd to form bean curd blanks of 0.8-1.2cm*6.0-8.0cm; 5, putting the blanks in a fryer, and frying at 140-160DEG C for 8-10min; and 6, allowing the fried blanks to stand in order to remove oil, cooling, metering, and packaging. The production method of puffed bean strips is realized through reconstructing a traditional bean strip production technology by using a modern food processing technology, guarantees the traditional flavor of bean strips, improves the production efficiency, and realizes standardized and large scale production.

Disclosed in the present invention are a method and device for preparing a spray solution. The preparation method comprises: 1) distillation: providing steam to a material chamber, and distilling a liquid preparation material; 2) spray: stop providing high-temperature steam, and spraying the high-temperature steam to quickly form a negative pressure in the material chamber, which makes a solution in a solution vessel instantaneously return to the material chamber and form cold boiling in the material chamber on an instantaneous moment to tear and puff the liquid preparation material; 3) immersion: balancing the negative pressure in the material chamber, and immersing the liquid preparation material in the material chamber by using the reflowed solution; and 4) repetition: continuing to introduce the high-temperature steam into the material chamber, forcing the solution that immerses the liquid preparation material and that is in the material chamber, into the solution vessel, and then repeating the steps 1) to 3) as required. By means of the present invention, nutrients in food ingredients can be fully released, thereby ensuring that the nutritional value of the solution is improved while the food ingredients are not wasted.

According to the technical scheme, the puffing device comprises a machine body, a stirring assembly is arranged at the top of an inner cavity of the machine body, and a filtering assembly is arranged at the bottom of the inner cavity of the machine body; the top of the inner cavity of the machine body is rotatably connected with a connecting shaft through a bearing, the top of the inner cavity of the machine body is provided with a rotating disc, the bottom of the connecting shaft is fixedly connected with the axis of the top of the rotating disc, the two sides of the bottom of the rotating disc are rotatably connected with movable shafts through bearings, and the bottoms of the movable shafts are fixedly connected with the axis of the top of the grinding roller; the filter assembly comprises two filter plates, connecting blocks are fixedly connected to the two sides of each filter plate, sliding grooves are formed in the two sides of the inner wall of the machine body, and the two filter plates are arranged on the two sides of the interior of the sliding grooves correspondingly. And a crushing assembly in the bulking machine is difficult to completely crush the raw materials in a short time.