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43results about How to "The effect is outstanding" patented technology

Method for preparing beancurd preserved flavour product

The invention provides a preparation method of preserved bean curd flavor product, which relates to the technical field of food production. The operation steps are that: the preserved bean curd is mixed with albumen that is separated from preserved bean curd catsup and soybean / enzymolysis albumen produced from the enzymolysis of soybean powder to obtain mixture; (1) water is added into the mixture that is then sprayed and dried to get powder material, sweetening agent and filling agent is added to the powder material that is then pressed, sterilized and packed into slice-shaped preserved beancurd flavor product; (2) quality improver and flavouring agent are added into the mixture that is then heated, dropped in temperature, packed and cooled to be juice / cream-shaped preserved bean curd flavor product; (3) quality improver, flavouring agent and solidifying salt are added into the mixture that is then heated, dropped in temperature, packed and cooled to be block-shaped preserved beancurd flavor product. The invention is applied to the development and production of new food that is similar to 'cheese' with the flavor of the preserved bean curd and takes plant albumen as raw material, so as to research a series of preserved bean curd flavor new products with plant albumen and production method to enrich the life of people and promote industrial technological progress with the health keeping novel products with compound nutrition.
Owner:北京首农味业集团有限公司

Preparation method of nano titanium dioxide ultraviolet light catalytic purification coating layer

InactiveCN112646447AHigh activityGood antibacterial and disinfecting functionAntifouling/underwater paintsPaints with biocidesEmulsionPhoto catalytic
The invention relates to the technical field of purification, and in particular, relates to a preparation method of a nano titanium dioxide ultraviolet light catalytic purification coating layer, wherein the preparation method comprises the following steps: proportionally putting carrier dispersion slurry into a high-speed dispersion machine, and stirring at low speed by using the high-speed dispersion machine; respectively adding a nano titanium dioxide dispersion liquid, a fluorine-acrylic emulsion and water glass while stirring, uniformly stirring, and continuously and slowly adding a cosolvent and a coalescing agent with the same amount; adjusting the rotating speed of the high-speed dispersion machine, then continuously and slowly adding a high-shear rheological additive, mixing and stirring for 5-10 min, then carrying out the next step of operation, and properly adjusting the rotating speed of the high-speed dispersion machine along with the increase of the viscosity; and diluting a low-shear rheological additive by using two times of deionized water, and then slowly adding the low-shear rheological additive into the high-speed dispersion machine for many times until the viscosity of the low-shear rheological additive is 85-90. The nano titanium dioxide ultraviolet light catalytic purification coating layer has the functions of purifying air and resisting bacteria.
Owner:瑞康诺(深圳)创新发展有限公司

Spraying and microwave sintering-forming method for superfine particle carrier liquid

The invention relates to a spraying and microwave sintering-forming method for superfine particle carrier liquid. The spraying and microwave sintering-forming method comprises the following steps of:establishing a solid three-dimensional model of a to-be-printed part and a three-dimensional model of a process supporting structure through three-dimensional software; slicing the three-dimensional model by slicing software, setting manufacturing parameters, and compiling process control program; uniformly mixing metal powder with a dispersing agent in proportion to form metal spraying fluid, andputting the metal spraying fluid into a metal spraying tank; putting a supporting material into a supporting and spraying tank; enabling a plurality of spraying heads to separately spray the metal spraying fluid and the supporting material to a base plate of a forming region layer by layer according to set process control program, thereby manufacturing a formed part; putting the formed part at atemperature higher than a melting point of the supporting material, and melting to remove support; heating the part to a temperature being 900-1300 DEG C through microwaves, and sintering-forming theprocessed printed part; and performing post-treatment on the sintered and formed part to obtain a final finished product part. The spraying and microwave shielding and forming method is safe in cleaning, and can guarantee uniformity of the part.
Owner:沈阳精合数控科技开发有限公司

Method for reducing salt content in preserved beancurd

The invention discloses a method for reducing the salt content of fermented bean curd, relating to the technical field of food production. The invention reduces the salt content in the fermented bean curd production and provides a new low-salt fermented bean curd product with a lactic acid bacteria technology; the method goes through the procedures of bean selecting, bean washing, bean soaking, bean refining, pulp screening, pulp boiling, pulp coagulating, jellied bean curd forming, blank making, cake cutting, cake grasping, inoculating, cake laying, pre-fermentation, hair rubbing, preserving, bottling, accessory material adding and post-fermentation to obtain the low-salt fermented bean curd finished product; the method is technically characterized in that the amount of the salt added in the preserving process is controlled less than three-quarters of the conventional amount; during bottling and accessory material adding process, 100-400 fermentative activities/1000 liters of lactic acid bacteria are added into the accessory material; the preserved blanks and the accessory material with lactic acid bacteria are bottled and evenly shaken; and the salt content of the low-salt fermented bean curd finished product is less than or equal to 4.8%. The method is applied to the fermented bean curd production. The invention provides a new low-salt fermented bean curd product through a new method so as to enrich the life of people, ensure the healthy diet, improve the intake of fermented bean curd, enhance the production and sales, as well as promote the progress of the industry.
Owner:北京首农味业集团有限公司

Three-dimensional printing joint method and structure

The invention discloses a three-dimensional printing joint method and structure. The three-dimensional printing joint method comprises the steps that in the step 101, a to-be-jointed position of a component is machined into a groove structure, and the groove structure and a technology cushion plate are machined; in the step 102, the technology cushion plate and the component are fixed, and a specific interval is reserved between the technology cushion plate and the component; in the step 103, the three-dimensional printing technology is adopted for conducting three-dimensional printing at thegroove structure, and accordingly an integral component is subjected to joint connection through the groove connection and/or a cracked component is subjected to joint repairing through the groove structure; and in the step 104, the component obtained after three-dimensional printing in the step 103 is subjected to technology cushion plate removal. The space of 2mm-3mm is reserved on the upper surface of the technology cushion plate and the lower surface of a component additional material connecting area, the enough allowance is reserved for technology cushion plate deformation in the preventing connection and repairing process, the aftertreatment procedures are simplified, and the aftertreatment procedure cost is saved. The invention further relates to the three-dimensional printing jointstructure.
Owner:TSC LASER TECH DEV BEIJING CO LTD
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