119results about How to "Shorten curing cycle" patented technology

The invention provides a manufacturing method of a wing-body integrated honeycomb sandwiched composite material skin. The manufacturing method comprises the steps of preparing a hot-pressing die of the wing-body integrated honeycomb sandwich composite material skin, laying and hot-pressing, wherein a plurality of antiskid positioning holes having the diameter of 0.5mm are formed in the profile of the die along honeycomb mounting edges. Flexible honeycomb antiskid positioning ribs are mounted on the profile of the die and a beneficial solidification process in a hot-pressing tank is obtained by virtue of lots of tests, so that shortcomings caused by the deviation of a honeycomb sandwich in a co-solidification process are eliminated thoroughly, the solidification period is shortened and the solidification cost is reduced.

The invention provides a double-component modified polyether sealant and a preparation method thereof. The sealant provided by the invention is prepared from a material A and a material B, wherein thematerial A is prepared from silane-modified polyether, a first plasticizer, a first filler, an ultraviolet absorbent, a light stabilizer, a thixotropic agent, acrylic resin and glass microspheres; the silane-modified polyether is selected from one or more of organosilyl polyether with the end group being triethoxy, and organosilyl polyether with the end group being methyl dimethoxy; the materialB is prepared from a curing agent, a curing accelerator, a second plasticizer and a second filler; the curing agent is an organic tin curing agent; the curing accelerator is an amine accelerator; themass ratio of the material A to the material B is 100: (4 to 15). The material A and the material B are combined. The curing period of the sealant can be shortened, and the operable time is prolonged.

The invention discloses spicy salted duck egg pickling liquid, a preparation method and a salted duck egg production method. The pickling liquid comprises following components in parts by weight: 20g-40g of peppers, 20g-40g of fresh ginger, 20g-40g of fennels, 3g-60g of garlic, 20g-40g of cinnamons, 5g-15g of fructus piperis longi, 150g-300g of table salt, 30g-60g of white spirit and the balance of water. The preparation method comprises the following steps: after washing and disinfecting fresh duck eggs; treating by using a pickling auxiliary agent; adding the fresh duck eggs into the prepared pickling liquid to be pickled to be cooked; washing and sterilizing; pre-boiling and bagging in vacuum; and sterilizing to obtain a finished product. Salted duck eggs produced by the preparation method disclosed by the invention are moderate in saltiness degree and small in air chamber; the egg white is pure white and tender and the yolk is red, yellow and bright in color and luster and is fine, soft and loose; an egg shell is brown or light brown; the salted duck eggs have slight faint scent, lasting taste and short pickling period. Material liquid can be repeatedly utilized so that the production cost is reduced.

The invention provides a multi-cavity I-beam and a high-precision soft mold forming and defect control method thereof. Aiming at structural features of multiple cavities, multiple molded surfaces, unequal thickness of marginal/web plates and high precision of molded surfaces inside cavities, silicone rubber soft mold pressurization is adopted to achieve the overall co-curing molding of the I-beamwith a complex structure. The multi-cavity I-beam comprises at least two main beams and at least six secondary beams, the main beams and the secondary beams are in the same plane, the main beams are not intersected with each other, the secondary beams located between the main beams are used for connecting the main beams, and the secondary beams located outside the main beams are used for connecting with the outside; equitable distribution of pressure in the X/Y/Z direction is achieved by adopting silicone rubber soft mold process gap compensation design, and the problem of unequal thickness pressurization of the marginal/web plates is solved; an internal soft-external hard pressure equalization design method is utilized to avoid the pressure deviation caused by uneven expansion of a soft mold, and the dimensional accuracy and internal defects of the molded surfaces inside the cavities are improved.

The invention relates to a method for pickling salted eggs in a pressure circulation manner. The method comprises the following steps of: cleaning and airing fresh eggs after being tested; sorting, airing, and transferring the eggs into a pickling turnover box; putting the eggs into a sealed pressure tank, adding a saturated salt solution, and beginning to pickle in the pressure circulation manner, wherein the pickling in the pressure circulation comprises the steps of: circularly changing the air pressure inside the tank between constant pressure of 0.1Mpa and the pressure of 0.15Mpa; firstly, pressurizing to be up to 0.15Mpa and maintaining for 10min; and decompressing to be up to the constant pressure of 0.1Mpa for 2-3min, and then maintaining the constant pressure for 20min, so as to finish a regular cycle. The method disclosed by the invention has the advantages of simplicity and reliability; the conventional formulation, and new pressure processing devices and technologies are adopted; the original devices in a factory are fully utilized; a production line with automatic operation can be formed; the pickling period is shortened from 15-40 days to 3-4 days; the product quality is ensured; the dispensing quantity of salt is reduced; picking feed liquid can be reused for 5-6 times after fabrication treatment; and the salt can be saved, and the environmental pollution is also avoided.

The invention discloses a low-temperature fast curing polyester moulding compound and preparation method thereof. The solidification process of the material is adjusted by mixing and matching multiple solidified agents and being aided with novel compound polymerization retardor, the demoulding flatness of materials is improved by adding a novel viscosity reduction impregnating compound, and the material moulding process is improved by adding the predispersed step of adding little fiber after the solidifying system, thus ensuring that the moulding temperature obviously reduce to be only 110 DEG C to 130 DEG C on the condition that the polyester moulding compound reserves the original favorable feature; and meanwhile, the solidifying period is shortened to be 8 to 10 S/mm, thus saving the energy and reduces the manufacturing cost for enterprises. The polyester moulding compound of the invention is an energy-saving environmental protection material with excellent mechanical behavior, electrical property and heat resistance. The polyester moulding compound is widely suitable for electrical equipment, instruments and automobile manufacture field, aviation field, traffic field, building field, etc.

The invention discloses a pickled radish product and a low-salt three-section pickling method thereof. The pickled radish product is prepared from radish by low-salt three-section pickling; the low-salt three-section pickling method can effectively reduce the salt content of the pickled radish product, and shorten the pickling cycle; by use of the temperature control fermentation technology, the flavor main structure can be adjusted, enrichment of head aroma compounds and flavor characteristic flavor substances can be promoted, the effective dissolving out of nutrients can be promoted, the prepared pickled radish product has the advantages of pure color, unique flavor, low salt, high brittleness, and high nutritional value.

The invention discloses a fast processing method of salted duck eggs and belongs to the field of food processing. The processing method comprises the following steps: 1, fresh duck eggs are washed and graded by weight, and broken duck eggs are removed; 2, the duck eggs are subjected to ultrasonic pre-treatment; 3, the fresh duck eggs are put into a container, mixed with a salting solution A and salted for 7-8 days under a sealed condition, then salting is stopped, and the salting solution is discharged; 4, the salting solution discharged in the step 3 is diluted with water until the concentration of edible salt is 3.0%-4.0%, other salting solution ingredients are added in the dilution proportion, a salting solution B is prepared and injected into the salted duck eggs in the step 3, and the duck eggs are salted for 7-10 days continuously under a sealed condition; 5, the salted duck eggs obtained after the step 4 are sterilized for 20-30 minutes at the temperature of 1-21 DEG C. With the adoption of the method, the salt content of egg white of the salted duck eggs is low, yolk emits oil, is loose and tastes granulated, the salting cycle is shortened, the processing efficiency is improved, and the prepared salted duck eggs meet requirements of modern people for healthy diet.

The present invention discloses a mint coconut fragrant low-salt duck egg prepared from the following parts by weight of raw materials: 70-80 parts of fresh duck eggs, 10-12 parts of mint leaves, 6-8 parts of strawberries, 8-10 parts of green olives, 4-5 parts of broadleaf holly leaf, 2-3 parts of radix isatidis, 4-5 parts of achene of great burdock, 1-2 parts of calyx seu fructus physalis, 3-4 parts of gotu kola, 2-3 parts of Indian Kalimeris herb, 4-5 parts of loquat flower, 20-30 parts of high-degree Chinese liquor, 40-50 parts of coconut milk, and proper amount of yellow sand, white vinegar and table salt; the duck eggs are soaked with the white vinegar for formation of small holes on eggshell to facilitate the exchange of substances such as salt and the like, then duck eggs are first pickled with a pickle liquid and then pickled with a pickle wine with same salt content with that of the pickle liquid, the osmotic pressure of egg white and the osmotic pressure outside the shell are consistent, so that salt permeates into egg yolk for dehydration of the egg yolk, salt content of the egg white may not rise, the first phase is quickly completed by vacuum pickling, by addition of the Chinese liquor, the coagulation of protein is accelerated, the egg yolk releases oil quickly, the egg white of cooked salted duck eggs tastes appropriate, the egg yolk is loose, oily and smooth, and the mint coconut fragrant low-salt duck egg is overflowed in liquor aroma, rich in coconut flavor, and rich in mint flavor.

The invention discloses an early-strength micro-expanding type soil solidifying agent and a preparation method thereof. The soil solidifying agent is prepared from the following raw materials in parts by weight: 15-30 parts of a lime raw material, 10-20 parts of an early-strength promoting and anti-permeability promoting agent, 30-70 parts of an active enhancing material and 3-8 parts of a micro-expanding agent, wherein the lime raw material is any one or mixture of slaked lime, quick lime and carbide slag; the early-strength promoting and anti-permeability promoting agent is rice hull ash or white carbon black or a combination of the rice hull ash and the white carbon black; the active enhancing material is coal ash or slag powder or a combination of the coal ash and the slag powder; the micro-expanding agent is a gypsum material. By virtue of the actions of the early-strength promoting and anti-permeability promoting agent and the like, the early strength of a soil body solidified by virtue of lime soil solidifying agents is remarkably enhanced, the solidifying period is shortened, and the water stability of the soil body is improved; the sustainable growth of the strength of the solidified water body is realized, and meanwhile, the soil solidifying agent has the micro-expanding property, so that the shrinkage cracking is inhibited; by utilizing a large number of solid waste such as carbide slag, coal ash, slag, rice hull ash and ardealite, the economic and environment-friendly benefits are remarkable.

The invention relates to a structure of an integral boron carbide bulletproof plugboard and a ceramic pretreatment process, and belongs to the field of individual soldier human body protection products. The integral boron carbide bulletproof plugboard structure comprises a face packaging layer, a super-strong damping layer, a bulletproof ceramic super-strong constraint body and a bulletproof fiberlaminated board. On the surface of the bulletproof ceramic, a bulletproof fiber filament is adopted for carrying out full-circumference constraint winding, and a bulletproof ceramic super-strong constraint body is formed. The bulletproof ceramic super-strong constraint body and the bulletproof fiber laminated board are bonded by adopting an adhesive, so that the bonding strength of the compositeinterface of the bulletproof ceramic super-strong constraint body and the bulletproof fiber laminated board is ensured. The integral boron carbide bulletproof plugboard obtained by adopting the structure and the ceramic pretreatment process is excellent in anti-foaming bullet attack performance, the integral boron carbide can still keep a whole under the protection of an ultra-strong constraint when being hit by a first gun, a second gun and a third gun are protected with a relatively complete ceramic large block, and finally the problem that the anti-multiple elastic capability of the bulletproof ceramic whole plate is insufficient is solved.

The invention discloses an AGM (absorptive glass mat) switch on-off storage battery positive plate curing process. The process comprises a medium-temperature high humidity stage, a low-temperature high humidity stage, a medium-temperature humidity exhaust stage and a high-temperature drying stage. With the curing process, excellent bonding strength can be obtained between positive plate lead plaster and between lead plaster and the surface of the grid, 4BS crystals with controllable number and sizes can be formed, the size of the formed 4BS crystals is within 10-25 mu m, and the cycle life of the battery is prolonged; in addition, the total time of the curing process is controlled within 40-55h, so that the curing period is shortened, and the production efficiency is improved.

The invention relates to a making method of monascus sweet and sour garlic. The method mainly includes the steps of adding sugar and vinegar mixed liquor in appropriate proportion into a closed container with fresh garlic, making sweet and sour garlic through a depressurization vacuumizing method, removing the sugar and vinegar mixed liquor, adding a monascus fluid medium in certain proportion, adding monascus spore liquid in appropriate proportion, fermenting for a certain period of time at a certain temperature, conducting depressurization vacuumizing, removing the fermenting liquid, and obtaining the monascus sweet and sour garlic. The monascus sweet and sour garlic made through the method is red and bright in color and luster, unique in flavor and crisp and tender in taste and has functional components of monascus. The making method is short in cycle and simple and easy to implement and has good economic value.

The application relates to the field of conductive pastes, in particular to a graphene conductive paste. The graphene conductive paste comprises the following components, by weight: 1 to 10 parts of epoxy-functionalized graphene, 4 to 15 parts of epoxy resin, 2 to 6 parts of epoxy-modified siloxane, 2 to 6 parts of epoxy reactive diluents, and 0.1 to 0.8 parts of latent curing agents. Furthermore,the graphene conductive paste also includes 5 to 20 pars, by weight, of conductive black modified with a silane coupling agent. In addition, the application also provides a method for preparing the graphene conductive paste. The method includes: carrying out epoxy functionalization of graphene powder; carrying out epoxy modification of siloxane; carrying out mixing and stirring of all components;and carrying out conductive black modification. According to the graphene conductive paste provided by the application, the high dispersibility of graphene and good adhesion of the conductive paste are realized; and with the conductive black, the amount of graphene is reduced and the cost is lowered.

The invention discloses spicy low-salt duck eggs. The spicy low-salt duck eggs are prepared from, by weight, 60-70 parts of fresh duck eggs, 8-10 parts of red pepper, 6-8 parts of green red pepper, 4-5 parts of vanilla powder, 5-6 parts of pepper leaves, 2-3 parts of common cnidium fruit, 1-2 parts of hairyvein agrimonia herb and buds, 4-5 parts of pericarpium granati, 1-2 parts of herba polygoni avicularis, 2-3 parts of sessile stemona roots, 3-4 parts of elm seeds, 20-30 parts of hot pepper oil, 30-40 parts of high-degree baijiu, an appropriate amount of yellow sand, an appropriate amount of white vinegar and an appropriate amount of salt. The duck eggs are soaked the white vinegar, and small holes are formed in egg shells, so that exchange of substances of salt and the like is facilitate; the duck eggs are pickled through pickling liquid and pickling wine of which the salt content is the same as that of the pickling liquid, due to the fact that the osmotic pressure of egg white is in accordance with that outside the shells , the salt penetrates into egg yolks to make the egg yolks dewatered, and the effects of achieving looseness and oil formation are achieved; the salt content of the egg white does not rise any more, decompressing pickling is adopted to enable the first stage to be completed rapidly, baijiu is added, protein coagulation is accelerated, oil is rapidly generated in the egg yolks, and the cooked salted duck eggs are appropriate in mouthfeel, the egg yolks are loose and rich in oil, wine fragrance is rich, and the spicy low-salt duck eggs are spicy and delicious.

The invention discloses a method for sousing vacuum-soused spiced green tea salted duck eggs. The method comprises the following steps of manufacturing mixed media according to raw materials, by weight, 45-51 percent of fine salt, 25-30 percent of green tea, 3-5 percent of Chinese prickly ash, 6-8 percent of anise, 5-7 percent of cinnamon, 5-8 percent of white sugar and 5-8 percent of aginomoto; mixing and smashing the raw materials except the fine salt, screening the mixture through a 50-mesh sieve, then fully mixing the mixture and the fine salt as mixed media for using; selecting duck eggs which are clean, fresh, free of flaw and about 70+/-5 grams weight, steeping the eggs in white spirits of 60 degrees for twenty to thirty minutes, scooping up the eggs and laying the eggs on a bamboo sieve, using white spirits remaining on the surfaces of the eggs as adhesive, rolling the duck eggs as fast as possible to sieve the mixed media on the surfaces of the eggs evenly, wherein adopted amount of the mixed media on each egg is 5.4 grams to 6 grams on average, putting the eggs into plastic packaging bags in a sleeved mode to carry out single independent vacuum packaging, and finally putting the eggs in a constant temperature room with the temperature of 37 DEG C to 39 DEG C and carrying out storage and curing for 16 days to 18 days to finish sousing. The finished products are low in salt content, the salinity of egg white and yolk is even, and adopted materials are economical.

The invention discloses a process for high-efficiency molding of a composite plate spring. The process comprises the following steps: (1) subjecting a plate spring to modeling and carrying out layeredmodeling on a plate spring model from bottom to top; (2) preparing a curved-surface workbench according to each single-layer model; (3) separately carrying out paving and pasting on each curved-surface workbench by using an automatic tape laying machine so as to form a whole piece of a blank material and cutting the whole piece of the blank material with a cutting machine so as to form a plurality of single blank materials with the same structure; and (4) piling up the plurality of single blank materials and carrying out compression molding so as to form the plate spring. With such a technical scheme, the process for high-efficiency molding of the composite plate spring greatly improves the production efficiency of the composite plate spring prepared through molding and can realize automatic batch production of the composite plate spring.

The invention discloses a low-salt temperature change curing method of leaf mustard sauce products. The leaf mustard sauce product comprises the following raw materials in parts by weight: leaf mustard 280-300, Welsh onion 30-40, garlic 20-30, five spice powder 15-25, red Chilli powder 10-20, pepper powder 7-15, oyster juice 10-15, vegetable oil 10-15, and salt 15-30. The curing method adopts the low-salt temperature change curing technology and the multi-strain coupling fermentation technology and also adopts three-time cooling salt-reduction and two-time desalination way, so as to effectively reduce the salt content of the sauce pickles and shorten the curing period; with regard to the multi-strain coupling fermentation technology, the multiple pure strain mixing starter-making can be artificially controlled, the period can be shortened, and the quality and flavor can be improved, so that the obtained leaf mustard sauce products have features of pure sauce color, low salt, high crispness, rich essential amino acids and diet fibers, unique flavor and high nutrition value.

The invention discloses fan sample balance test glue supplementing equipment, and relates to the field of fan manufacturing. The fan sample balance test glue supplementing equipment comprises a balance test machine, a transfer mechanism for transferring fan samples, a glue dispensing mechanism for supplementing unqualified fan samples with glue and a central controller. The balance test machine isused for testing the balance degree of fan samples, the glue supplementing position and the glue supplementing amount of the unqualified fan samples are determined and transferred to the glue supplementing position of the glue dispensing mechanism, quantitative flexible precise glue supplementing is carried out at the glue supplementing position of the fan samples through the glue dispensing mechanism, finally, the fan samples are transferred to a constant-temperature and constant-humidity test box for solidification after glue supplementing, the solidification period is shortened, after gluesupplementing is completed, the balance degree of the fan samples is tested again through the balance test machine till the fan samples are qualified, and the situation that the defect position is determined manually in the past, then solid balance soil is cut manually through hand feeling, and then the solid balance soil is plugged into the defect position is changed; and the production efficiency of the fan samples is improved, and the quality of the fan samples is further ensured.