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39results about How to "Soft smell" patented technology

Release agent for ultra-thin magnesium alloy die casting of middle plate of edge framework of outer casing of 3C (computer, communication and computer electronic) electronic product

The invention provides a release agent for an ultra-thin magnesium alloy die casting of a middle plate of an edge framework of an outer casing of a 3C (computer, communication and computer electronic)electronic product. The release agent is prepared from the following raw materials of modified long chain phenyl silicone oil, modified long chain alkyl aryl silicone oil, polymer polymerizing resin,unsaturated polyol ester, polyethylene glycol, sebacic acid, triethanolamine, mineral oil, heterogeneous C13 alcohol polyoxyethylene ether, high molecular weight non-ionic surfactant, deionized water, and polyethylene wax. The release agent is a chemical isolation coating material with high temperature-resistant property and anti-oxidizing property for lubricating oil in the cooling and forming process of die casting molds and cavities, and has the advantages that one layer of uniform and firm high-temperature skin film is formed by a silicone oil synthesizing modifying formula technique andcompound ester type net-shaped high-temperature film factors; the good lubricating effect is realized, the releasing is convenient, and the surface of the product is clean and smooth; the temperatureof a mold is controlled, the abrasion of the mold is reduced, and the service life of the mold is prolonged.
Owner:广东赛米克新材料有限公司

Multi-functional emulsion paint and preparation method thereof

The invention discloses multi-functional emulsion paint and a preparation method thereof. The emulsion paint is prepared from cellulose, antifreezing agents, coalescing agents, acrylic emulsion, pH modifiers, polyglycolic alkyl ether, antifoaming agents, diatomaceous earth, titanium dioxide, aluminum silicate, calcium carbonate, styrene-acrylic emulsion, preservative, antifoaming agents, fungicide, dispersant, wetting agents and water. The preparation method of the emulsion paint comprises material preparation, premixing and thinning. According to the multi-functional emulsion paint and the preparation method thereof, carefully selected various materials are matched in a compound mode, components and weight proportions are determined through multiple experiments, fragrance or taste masking agents are not added, smell is mellow, safety and environmental protection are achieved, harmful gas such as formaldehyde and benzene in air can be effectively removed, and the multi-functional emulsion paint has the advantages of being resistant to humidity, strong in water resistance, mould proof, antibacterial, resistant to frost, abrasion and sunlight and the like; the multi-functional emulsion paint can be brushed directly, the operation is convenient, the hardness is good, the service life is long, and the preparation method of the multi-functional emulsion paint is easy to operate, convenient to prepare and suitable for industrial mass production.
Owner:NIPPON PAINT CHENGDU

Manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in mouth

The invention relates to the field of food processing, in particular to a manufacturing process of crispy and chewy salty oil chicken leaving lingering fragrance in the mouth. A soup material preparedfrom an ingredient A and an ingredient B and a boiling soup material prepared from an ingredient C and an ingredient D are used; the lemon fragrance brought by monarch and minister combination of galangal root, lemongrass herb, amomum kravanh fruit and semen alpiniae hainanensis is added by the salty oil chicken manufactured by the process on the basis of the taste of the conventional salty oil chicken, so that the taste of the salty oil chicken is fat but not greasy; the mouthfeel is fragrant; a segmented sterilization mode is used; the temperature is higher than the conventional sterilization temperature of 121 DEG C; the influence on the crispy and tender mouthfeel of the chicken meat of the salty oil chicken sterilized in a conventional method is avoided; the meat elasticity of the salty oil chicken is maintained; the meat is crispy and chewy; after the sterilization, fast cooling is performed by cooling water; due to alternate treatment by cold and heat, the chicken fiber expandsin a short time; the soup materials in packaging bags are completely absorbed; the meat is more tasty, fresh and tender.
Owner:TAICANG FEIFENG FOOD

Aqueous gravure ink for tipping paper and preparation method thereof

ActiveCN107384006AImprove adhesionLoose filmInksSolventPolymer
The invention discloses aqueous gravure ink for tipping paper and a preparation method thereof. The aqueous gravure ink for tipping paper is prepared from pigments, filler, a modified casein solution, stearyl alcohol polyoxyethylene ether, 1,2-pentanediol, a wetting dispersant, a defoamer, a cosolvent and deionized water. The modified casein solution synthesized by the invention plays an anchoring role on the pigments, so that the dispersing stability and leveling property of the ink can be improved, and casein is loose to form a film, so that the ink film is good in ventilating property, and the effects of reducing tar and harmful components in the smoke is achieved; N-vinyl pyrrolidone is excellent in moisturizing property and is used together with stearyl alcohol polyoxyethylene ether and 1,2-pentanediol to effectively prevent printing paper from being crimped and deformed as the printing paper absorbs excessive water; by introducing trimethylolpropane triacrylate, a polymer can form a three-dimensional netty structure, so that the film-forming ventilating property is improved and the adhesive force is enhanced. The aqueous gravure ink for tipping paper prepared by the method is non-toxic and odorless, and good in dispersing stability, and a printed product which is dried does not deform and crimp, and is excellent in ventilating property.
Owner:JIANGSU TANGCAI PRINTING INK SCI TECH CO LTD

Preparation method of seasonings for pork cooked in soy sauce

The invention relates to a preparation method of seasonings for pork cooked in a soy sauce. The preparation method comprises the following steps of preparing powder A, preparing powder B, obtaining solid materials and oil materials C, heating the oil materials C to 100-120 DEG C, adding 10-15 parts of a thick broad-bean sauce, performing frying for 1-3min, then adding monosodium glutamate, maltodextrin and Arabic gum, continuing performing stirring for 1-3min, turning off the fire, adding the solid materials obtained in step III, the powder A obtained in the step I, and the powder B obtained in the step II, performing uniform mixing and stirring, performing sterilizing, performing weighing, and performing bagging. Aromatic seasoning is extracted, aromatic oil materials are wrapped with pregelatinized starch, so that aroma volatilization is avoided, and volatile aroma can be volatilized in the treatment process of the pork cooked in a soy sauce; bitter-taste seasoning is extracted, theextracted bitter-taste seasoning is wrapped in modified starch, and the modified starch can close bitter taste; and the treatment technologies are adopted, so that the spice prepared by the preparation method disclosed by the invention can have the effect that spice is soft in smell, rich and full in aroma, and rich in aroma and delicious taste.
Owner:洛阳泮甡园科技有限公司
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