48results about How to "Shiny appearance" patented technology

A polypropylene-based resin composition for injection foam molding, containing (A) 50 to 95 parts by weight of a linear polypropylene-based resin having a melt flow rate of from 10 g/10 min. to 100 g/10 min. and a melt tension of 2 cN or less and (B) 5 to 50 parts by weight of a modified polypropylene having a melt flow rate of from 0.1 g/10 min. to less than 10 g/10 min. and a melt tension of 5 cN or more and exhibiting a strain hardening property (provided that a total of the resin (A) and the resin (B) is 100 parts by weight) and a foaming agent are supplied to an injection molding machine to be injected into a die, thereby achieving a foam molding. It is thus possible to obtain a injection foamed molded article which has a satisfactory injection foam moldability, a skin layer having little silver streaks or the like on its surface, and an internal core layer having a foam of high expansion ratio and uniformly fine and a excellent appearance glossiness, lightweightness, and rigidity at a low cost.

A single phase alkaline composition comprising by weight about 10 to about 25 percent of nonionic surfactant blend comprising a ratio of between about 1:1 to about 1:2 of alcohol ethoxylate:fatty alcohol alkoxylate, about 3-10% of at least one water soluble solvent, about 1-10% of a chelant, 2-12% of an alkalinity source, 0.5-2% of an anionic surfactant blend comprised of at least about 40-70% of a sulfosuccinate, the balance being water. Compositions of the invention are useful for re-moving hydrophobic soils or oils whether they are located on a hard surface or on a linen. A method of cleaning a hard surface is also disclosed comprising the steps of diluting the composition of the invention with water to about 1 to about 3 weight percent, applying the diluted composition to the surface, and wiping the surface, wherein the surface is substantially free of oil or residue and the surface is substantially free of corrosion.

The present invention relates to the technical field of fermentation engineering, particularly to a new beer hop addition method. According to the new beer hop addition method, after wort is subjected to saccharification and filtration, partial hop is added in multiple times during a boiling process; and after the wort is cooled, the cooled wort is added to a fermentation tank, fermentation is performed, and the yeast mud is discharged, at the storage stage after the beer fermentation, at a certain temperature, partial hop is added, the tank is inverted, and uniform mixing is performed. With the method of the present invention, the hop aroma substance is completely dissolved in the beer liquid, such that the beer is rich in the pleasant and original aroma and refreshing bitterness of the fresh hop, has characteristics of bright appearance, delicate and rich foam, lasting hanging-on-cup, beer corrosion resistance enhancing, and shelf life prolonging, and the hop consumption can be saved while the same bitterness and the same aroma are achieved.

An electrically heating stainless steel cooker for chestnuts roasted in sand with brawn sugar is composed of electric drive system, pot-body, heating assemblage consisting of electric heater and heater unit, and stirrer assemblage with paddles. Its advantages are uniform heating, saving electricity, low service life and no environmental pollution.

The application describes an arrangement for coating interior trim components in passenger aircraft while complying with relevant fire protection standards and at the same time improving thermal comfort, with a layer arrangement which comprises a transparent layer and further functional layers, wherein the layer arrangement can be applied to the interior trim components, in particular to the side of the cabin wall which faces the passenger. At least in some regions, a rear coating that faces away from the interior of the cabin of the passenger aircraft has been applied to the transparent layer. Due to the rear coating of the transparent layer, the thermal comfort of passengers which are seated in the window regions of the cabin is believed to be enhanced. Furthermore, the rear coating may make it possible to comply with the relevant fire protection standards even with the use of foils made of polyolephines, for example polyethylene foils or polypropylene foils, which are more economical when compared to PVF (polyvinyl fluoride) foils and/or PVDF (polyvinylidene fluoride) foils, to form the transparent layer with the rear coating. Furthermore, the application of the layer structure to the interior trim components including the transparent layer may also serve decorative design purposes.

The invention relates to low-fat-content Xinjiang naan bread and a preparation method thereof, and belongs to the field of food processing. The low-fat-content Xinjiang naan bread is mainly prepared from the following raw materials in parts by weight: 500 parts of flour, 5-15 parts of hypsizygus tessellates powder, 1-3 parts of active dry yeast, 1-4 parts of salt, 3-6 parts of sugar and 200-300 parts of water. Compared with conventional Xinjiang naan bread, the low-fat-content Xinjiang naan bread disclosed by the invention has the following advantages: the hypsizygus tessellates powder is added in the raw materials while grease is omitted, so that the prepared low-fat-content Xinjiang naan bread is rich in nutrition, and has health-care effects; moreover, the low-fat-content Xinjiang naan bread is low in fat content, healthy and prolonged in shelf life. Although the raw materials of the low-fat-content Xinjiang naan bread disclosed by the invention contain no grease, the crispness of the low-fat-content Xinjiang naan bread is comparable to the crispness of the Xinjiang naan bread added with grease, or the crispness of the low-fat-content Xinjiang naan bread is even better. In addition, the addition of the hypsizygus tessellates powder is capable of improving the coloring capacity of the Xinjiang naan bread, so that the baking time is thereby shortened. An oven is utilized to replace the pit as a baking device according to the preparation method; and during the baking processes, a technological means of using high heat first and using low heat later is utilized, so that the problems of excessive dryness and excessive hardness of the surface of the Xinjiang naan bread are effectively solved.

The present invention provides one kind of vinegar clarifying agent with raised clarifying effect. The vinegar clarifying agent is silica gel with pore volume of 1.0-1.8 ml/g and pore size of 10-160 nm. The present invention can produce transparent vinegar in bright color, high quality and long shelf life, and the vinegar clarifying agent has small consumption, short settling time, simple operation and high clarifying effect.

A spiral black tea (red sunglo) production system comprises a withering tank, a twisting machine, a deblocking and sieving machine, a fermenting chamber, a primary dryer, a winnowing machine and an aroma improving machine which are in sequential connection, wherein the withering tank comprises a natural withering tank and a hot-air withering tank which are in sequential connection; the fermenting chamber is a temperature-and-humidity controlled fermenting chamber; a microwave sterilization machine, an embryo drying machine, a screening machine, a roasting machine and a secondary dryer which are used for manufacturing spiral black tea (red sunglo) are arranged behind the dryer. The spiral black tea (red sunglo) production system is a system for preparing high-quality and bright-appearance spiral black tea (red sunglo) and is a system for mechanized, continuous and clean processing.

The invention discloses an instant capsule sausage. The sausage is prepared by adopting pig hind leg meat, peeled chicken breast meat and pineapple juice capsules as main materials, together with auxiliary materials. The sausage is prepared from the following components in parts by weight: 30-40 parts of the pig hind leg meat, 60-70 parts of the peeled chicken breast meat, 8-10 parts of the pineapple juice capsules, and 25.6-40.3 parts of the auxiliary materials. The capsule sausage is an instant capsule sausage which has the advantages of balanced nutrients, strong meat particle feeling, compact texture, rich elasticity and a heavy pineapple flavor. The pineapple juice capsules are creatively added to the sausage, so that not only the original taste of raw material meat is reserved and the nutrient components of various raw materials in the sausage are played to the greatest extent, but also the fragrant-sweet flavor of pineapples can be highlighted; and the flavor and taste characteristics of cooked foods of traditional sausages are overturned. The instant capsule sausage has a typical leisure and snack style, a bright appearance, a crisp and elastic mouth feel, and a juice explosion feel. The instant capsule sausage has good popularization value and market value.

The invention provides an energy-saving and consumption-reducing cable conductor manufacturing method. The cable conductor manufacturing method includes the following steps: round copper rods are drawn into copper wires, the copper wires are continuously annealed into soft copper wires by using a continuous annealing copper wire drawing machine, and the soften copper wires are wound by an I-shapedwheel; a stranding machine can adjust pitch, rotation direction, PLC man-machine interface control, and polycrystalline drawing die on each segment; the copper wires on the I-shaped wheel wound wiresare on the frame type stranding machine, the pitch diameter ratio of each outer layer is not greater than the pitch diameter ratio of the inner layer, and the cable conductors are twisted into a strand; and the cable conductors twisted into a strand are stored in a cable tool disk by a tractor and a winding machine. The advantages of the energy-saving and consumption-reducing cable conductor manufacturing method are that the cable conductor is of a special-shaped single-filament stranded structure and has the advantages of reduced gaps between filaments, smooth, bright and round appearance, reduced diameter, improved density, more stable resistance and improved cable quality, and the method reduces the consumption of materials and increases the economic benefit of an enterprise.

The embodiment of the invention discloses a moisturizing and oxidation-resisting donkey-hide gelatin essence lotion. The donkey-hide gelatin essence lotion comprises ethylene diamine tetraacetic acid(EDTA) disodium, glycerol, dipropylene glycol, xanthan gum, allantoin, dipotassium glycyrrhizinate, p-hydroxyacetophenone, hexylene glycol, caprylic/capric triglyceride, cetyl ethyl hexanoate, jojobaseed oil, shea butter, cetostearyl alcohol, glyceryl stearate, glyceryl stearate/PEG-100 stearate, stearic acid, tocopherol acetate, polydimethylsiloxane, jojoba esters/acacia decurrens flower wax/sunflower seed wax/polyglycerol-3, polyacrylamide/C13-14 isoparaffin/laureth-7, collagen extract, placental protein and water. The embodiment of the invention further discloses a preparation method for the moisturizing and oxidation-resisting donkey-hide gelatin essence lotion, and the moisturizing and oxidation-resisting donkey-hide gelatin essence lotion prepared by the method has functions of multiple moisturizing, resisting oxidation and improving skin roughness, dullness and fine wrinkles.

A magazine identifier is provided. The magazine identifier is an endless band having a front surface, a rear surface, a first side surface, a second side surface, an inner surface, an upper rim and a lower rim. The endless band is formed of a material with rubber elasticity. For example, the endless band may be made of natural rubber, synthetic rubber, silicone or any material with a similar elasticity to rubber. The endless band is placed over a magazine of a firearm to identify the type of ammunition carried within the magazine and the owner of the magazine.