1319 results about "Scallop" patented technology

A battery pack thermal management system for use in an electrical vehicle is disclosed. The battery pack thermal management system includes a manifold and a plurality of cells arranged in a predetermined pattern within the battery pack. The system also includes a cooling tube having a scallop like outer surface in thermal contact with the cells and in fluid communication with the manifold. The thermal management system will cool the battery pack to a predetermined temperature to increase the longevity of the battery pack within the electric vehicle.

An incubation station has a carousel for receiving a plurality of test sample cards. An even temperature and air flow distribution inside the carousel and incubation of the cards over time at the proper temperature was found to be critically dependent upon air flow characteristics within the incubation station. To optimize air flow, the carousel was given an open rear side that is exposed to an air distribution table having a cover plate placed adjacent to the rear surface of the carousel. The cover plate has a plurality of elongate slots positioned in a symmetrical ring-shaped pattern in registry with the carousel. The elongate slots are positioned at an angle relative to the slots in the carousel such that each carousel slot receives air from more than one slot. An extra fan was also added to the system to increase the flow of air into the air table. Scallop features on the carousel walls also promote even distribution of air flow over the cards. The carousel may be divided into a plurality of carousel segments to increase ease of removal and insertion of the carousel into the incubation station and manufacturability of the carousel.

The invention discloses a marine product meat sausage and a making method thereof. The marine product meat sausage is characterized by comprising the following raw materials proportioning by weight: 30-85 portions of marine product, 0-30 portions of edible meat, 10-30 portions of edible water, 1-12 portions of edible vegetable oil, 2-6 portions of soybean protein isolate, 0.5-1.6 portions of saltand 2.0-7.5 portions of starch; the marine product meat sausage is prepared according to the steps of raw material processing, twisting, chopping, stirring, filling, sterilizing and packaging. The invention is prepared by adopting the marine products (scallop muscle, oyster meat, sleeve-fish meat, salmon meat, shrimp meat, trepang, abalone, yellow croaker meat, hairtail meat, fish seeds, ling meat, waste fish meat and the like) or adding the edible meat (chicken, pork, mutton, beef and the like) as the main raw materials, has abundant and balanced nutrition, meets the requirement of a consumeron the marine products and increases the appetite, and the product has strong seafood taste and unique flavor, does not contain nitrite, is beneficial to health, is packaged in vacuum, has unique appearance and is ready to be enjoyed when a bag is opened.

A shaped charge and a method of using such to provide for large and effective perforations in oil bearing sandy formations while causing minimal disturbance to the formation porosity is described. This shaped charge uses a low-density liner having a filler material that is enclosed by outer walls made, preferably, of plastic or polyester. The filler material is preferably a powdered metal or a granulated substance, which is left largely unconsolidated. The preferred filler material is aluminum powder, or aluminum particles, that are coated with an oxidizing substance, such as TEFLON®, permitting a secondary detonation reaction inside the formation following jet penetration. The filled liner is also provided with a metal cap to aid penetration of the gun scallops, the surrounding borehole casing and the cement sheath. The metal cap forms the leading portion of the jet, during detonation. The remaining portion of the jet is formed from the low-density filler material, thereby resulting in a more particulated jet. The jet results in less compression around the perforation tunnel and less skin damage to the proximal end of the perforation tunnel.

The invention discloses a generation and optimizing processing method of a constant scallop-height knife contact track for five-axis numerical control processing. The method is characterized in that two steps of self-adaptive projection biasing of a knife contact and optimizing of a knife contact track are carried out to perform corresponding calculation. According to the method, the self-adaptive project biasing method is provided to generate five-axis and other residual knife contact tracks for the five-axis processing of a complex grid model; the knife tracks are processed by smoothening, track point optimizing and self-intersecting removing, and as a result, the ideal knife contact track is obtained.

The invention provides an aquatic feed which is prepared from soybean waste, steam heated fish meal, fish meal, brewer's yeast, squid meal, shrimp shell powder, choline chloride, flour, calcium dihydrogenphosphate, scallop powder, Ulva lacbuca Linnaeus powder, glutelin powder, phosphatidy icholine, fish oil, palmitic oil, maltose dextrin, amino acid fish grout, vitamins for shrimps, microelements, immunological polysaccharides, copper-methionine and complex enzyme. The invention also discloses the pre-maturing process for the aquatic feed.

A shaped charge and a method of using such to provide for large and effective perforations in oil bearing sandy formations while causing minimal disturbance to the formation porosity is described. This shaped charge uses a low-density liner having a filler material that is enclosed by outer walls made, preferably, of plastic or polyester. The filler material is preferably a powdered metal or a granulated substance, which is left largely unconsolidated. The preferred filler material is aluminum powder, or aluminum particles, that are coated with an oxidizing substance, such as TEFLON®, permitting a secondary detonation reaction inside the formation following jet penetration. The filled liner is also provided with a metal cap to aid penetration of the gun scallops, the surrounding borehole casing and the cement sheath. The metal cap forms the leading portion of the jet, during detonation. The remaining portion of the jet is formed from the low-density filler material, thereby resulting in a more particulated jet. The jet results in less compression around the perforation tunnel and less skin damage to the proximal end of the perforation tunnel.

A sphere mount for a ball mounted retro-reflector having a perimeter recess and a base shank. The sphere mount is configured to receive a ball mounted retro-reflector in a centrally disposed conical nest, such as a three-point conical nest, and to position it with a high degree of precision over the central axis of the base shank to within ±0.0005 of an inch. The perimeter recess is in the form of a single oblique scallop, orientated from the upper surface to the lower surface, and permits a maximum negative acceptance angle for incident light to a mounted spherical retro-reflector with no occlusion by the sphere mount perimeter.

This invention is directed to form a homogeneous film (12) in a via hole formed in a semiconductor device using Bosch process. The via hole (12) that penetrates through a predetermined region in a semiconductor substrate (5) is formed by etching the semiconductor substrate (5) from one of its surface to the other by the Bosch process using a mask layer (11) as a mask. Next, the mask layer (11) is removed. Then, scallops (13) are removed by dry etching to flatten a sidewall of the via hole (12). Following the above, an insulation film, a barrier layer and the like are formed homogeneously in the via hole (12).

AT the place between inner and outer conductors of coaxial waveguide, along axial direction, the first, second, third and fourth metal plates are inserted. The angle between any neighboring plate is 90 degree. The first metal plate is shortest. The second and fourth metal plates are longest and have same length. The difference of metal plate length between third metal plate and first metal plate must meet following condition: the microwave electric field mode, in 180 degree scallop section waveguide composed of second and fourth metal plate, has a 180 degree phase difference with the microwave electric field mode, in 90 degree scallop section waveguide composed of second and third metal plate or third and fourth metal plate.

The invention discloses a method for preparing a surface plasmon polariton coupled nano array. The method comprises the following steps: performing deep reactive ion etching on a substrate by adopting a nano-scale etching mask which is manufactured by electron beam exposure, and then performing metallic membrane plating to obtain a three-dimensional 'metal nano structure array-nano space layer-metallic film' structure. The metallic nano structure generates local electromagnetic field resonance of photon and free electron to generate a very strong local surface plasmon polariton, and a diffraction effect provides wave vector compensation to excite a propagating type surface plasmon polariton of the metallic film so as to form local surface plasmon polariton-propagating type surface plasmon polariton coupling, so that light is restrained in a nano scale to initiate very strong surface local near field enhancement between a metal and a medium interface. The structure manufactured by the process disclosed by the invention can promote new mechanism exploration of the surface plasmon polariton, and has important application prospects in the fields of metamaterials, ultrahigh-sensitivity optical biosensing and the like.

The invention relates to seafood chilli sauce and a manufacturing process thereof, and belongs to the field of food, in particular to a chilli sauce using seafood as a main raw material and a manufacturing process thereof. The manufacturing process comprises the following steps: using scallop, dried shrimps, shrimp skins, dried fish, dry red pepper, laver, garlic, onion, vegetable oil, salt, refined white sugar and gourmet powder as raw materials, selecting and crushing seafood, crushing the red pepper, frying the seafood, preparing red pepper powder oil, stewing, cooling and packaging, wherein the percentage of the raw materials accounting for the total weight is: 4 to 6 percent of the scallop, 4 to 6 percent of the dried shrimps, 4 to 6 percent of the shrimp skins, 4 to 10 percent of the dried fish, 5 to 10 percent of the dry red pepper, 1 to 3 percent of the laver, 3 to 6 percent of the garlic, 4 to 8 percent of the onion, 40 to 50 percent of the vegetable oil, 1 to 2 percent of the salt, 0.5 to 2 percent of the refined white sugar and 0.5 to 2 percent of the gourmet powder. The seafood chilli sauce integrates tastes in north and south of China, is remarkable in freshness, fragrance and hot taste, and has the characteristics of high protein, low cholesterol and low fat.

Provided by this invention are novel intergeneric bivalve shellfish hybrids, including clams and scallops. Also provided are methods for producing the novel hybrids and their progeny.

An sealing gasket is shown for use in forming joints of plastic pipe. The gasket is formed as a composite elastomeric body with a leading region formed of a thermoplastic elastomer material and with a trailing region formed of a synthetic plastic material. The gasket body has an outer circumferential region provided with a series of recessed pocket which give it a scallop-like appearance. The relatively harder plastic region of the gasket body deforms the associated pipe socket end during manufacture of the pipe end, whereby the gasket is integrally locked within an internal pipe groove in the pipe socket end upon completion of the pipe belling operation.

The invention relates to an environmentally-friendly method for preparing shellfish (such as abalone, scallop and the like) viscera fat by an aqueous enzymatic method. The invention mainly takes fresh shellfish viscera as raw material, and comprises the following steps: firstly, nutritive cells in the shellfish viscera are broken by the frozen-thawed technology; endoenzymes, such as protease released after breaking cells and the like are utilized for autolysis; exogenous enzymes are added into autolysis solution for further degradation; after an isoelectric point method is combined with salt fractionation for demulsification, high speed centrifugation is carried out to take an upper oil layer to prepare the shellfish viscera fat; and finally, the supercritical CO2 extraction method is adopted to refine the shellfish viscera fat. The invention applies the aqueous enzymatic method into the preparation technology of the shellfish viscera fat for the first time. The method has the advantages of environmental protection, low production cost and moderate process condition, can furthest keep the polyunsaturated fatty acid in the shellfish viscera fat and causes the product to have trophism and functionality.

The invention relates to a culture raft frame for scallop and mussel culture, which is suitable for artificial culture of marine products including shallow sea scallops and mussels. The culture raft frame comprises a large culture stalk, inflation and exhaust type buoys, a culture cage, pulleys, an inflation and exhaust hose and an air valve core sealing valve, wherein the large culture stalk is connected with the buoys by regulating cables, one buoy is corresponding to a regulating cable, a universal lock catch is arranged below each buoy, a water depth graduation mark is arranged on each regulating cable, the inflation and exhaust type buoys are uniformly arranged on the large culture stalk and connected with the large culture stalk by cables and cable padlocks, water charging and drainage holes are uniformly arranged below the inflation and exhaust type buoys along the circumferential direction, and double pulleys are respectively arranged at both ends of the large culture stalk. The raft frame can realize upward floating and sinking of the large culture stalk within a depth range of 2-12m under the sea level, thereby satisfying various requirements of the cultured marine products on water depth and water temperature in different sea conditions and different seasons.

The invention relates to shell powder and a preparation method thereof. The invention provides the high-quality shell powder and solves the technical problems of reducing the baking temperature, shortening time and reducing energy consumption. The preparation method of theshell powder comprises the following steps of: washing ruditapes philippin (known as ruditapes philippinarum in the southern part of China, clam in Liaoning province, China, and surf clam in Shandong province, China), clams, oysters, scallop and conchs, drying, pulverizing, adding an auxiliary agent, mixing, baking, grinding, and sifting to prepare powder; determining that the powder has the main component of CaCO3 and a small amount of CaO by using an infrared spectrograph, a powder X-ray spectrograph and a specific surface measurement device; placing in the air; and then converting CaO to [Ca(OH)2]. The shell powder belongs to calcite type crystal, can be used as a natural material and for replacing a chemical product and has broad application prospect.

The invention discloses a reinforcement type wind wave resistant oyster cultivation method, which comprises the following steps: in a buoyant raft type hanging mode, firstly, clamping a scallop shell attached with an oyster juvenile mollusk in the screwing gap of a clamping rope; fixing the scallop shell onto the clamping rope by single strand of high-strength fish wire; according to the amount of the oyster larvae, fixing one scallop shell substratum at a certain fixed distance; and finally, hanging the clamping rope on a buoyant raft for cultivation. The reinforcement type wind wave oyster cultivation method has the advantages that the cultivated oyster is prevented from falling in the mode that the clamping rope used for the cultivation is thickened and the single strand of fish wire is used for reinforcement under the offshore cultivation environment of big wind wave, and yield loss caused by the wind wave is reduced. The operation method is simple and easy to realize, and has an important function on lowering the management cost in the oyster cultivation process and improving the oyster yield.

The invention relates to a preparation method of a scallop seasoning essence, which comprises the following steps of: crushing cleaned scallop aprons, and carrying out blanching denaturation; carrying out enzymolysis, enzyme destruction, concentration, drying and pulverization to obtain scallop apron hydrolysate; adding auxiliary materials comprising HVP(Hydrolyzed Vegetable Protein) powder, yeast extract, L-sulfo-aminolactic acid, xylose, glycine, aminopropionic acid, L-phenylalanine, DL-methionine, salts, purified water, vitamins, glucose, thiamine chloride VB1, I+G, maize starch, onion powder and ginger powder to the scallop apron hydrolysate, carrying out Maillard heat reaction for 40-60 min at 100-125 DEG C; and carrying out cooling, vacuum drying, pulverization, granulation and packaging to obtain the scallop seasoning essence as a finished product. The scallop seasoning essence has delicious and pure taste, pure and thick mouth feel and strong sweet smell, is endowed with the peculiar seafood flavor of scallop and has the characteristics of natural raw materials and various nutrient substances comprising amino acid, peptides and the like. The preparation method has the advantages of reasonable process, convenience for operation, strong operability and easiness of realizing industrial production.

The present invention is an improvement in the design of a perforating gun to perforate the casing in oil and gas wells. Perforating guns have a cylindrical body member with explosive charges at specified intervals designed to shoot outwardly through the body member, the well casing, cement sheath, and into the rock formation. There are recessed areas, scallops, on the outer surface of the body member where the perforating jets, formed by the explosive charges, exit the body member. The present invention uses the strength of an arching geometric shape for the recessed area to be able to further reduce the thickness of steel for minimal resistance to the perforating jet. Minimizing the resistance to the perforating jet increases the depth of penetration into the rock formation and increases the hole size.

The invention provides a method for forming and correcting a TSV (through silicon via), wherein the method for forming the TSV comprises the following steps: providing a semiconductor substrate on which a hard mask pattern is formed, wherein the hard mask pattern corresponds to the via; etching the semiconductor substrate to form the via by taking the hard mask pattern as a mask; oxidizing the side wall of the via to form an oxide layer, wherein the diffusion boundary of the oxide layer is consistent in depth; removing the oxide layer; and removing the hard mask pattern. By adopting the method provided by the invention, the scallop topography generated by a Bosh etching process can be eliminated, thus the side wall of the TSV is smooth, the difficulty in the subsequent deposition of an insulating layer film is reduced, the protective coverage of the insulating layer film is improved, the difficulty in the filling of the TSV is reduced, and the possibility of failure of TSV devices is lowered.

The invention discloses a track planning method of turning curved surface zone having equal scallop-height into a cutter processing, which belongs to the technical field of highly-precise and highly-efficient milling and processing of complicated curved surface parts. The track planning method of turning curved surface zone having equal scallop-height into a cutter processing comprises the steps of conducting zone partitioning on the curved surface based on the geometric features and processing requirement of the curved surface; determining the boundary of adjacent processing zones; conductingthe initial plan of equal scallop-height processing track on different processing zones. Through analyzing the geometric features of boundary, the geodesic radius of curvature and the cutter space along the space direction can be calculated, and the cutter contact point and cutter position point corresponding to any points on the boundary of adjacent processing zones can be resolved. The cutter position points form the cutter point boundary through interpolation and fitting. The invention is advantageous in that planning can be conducted with the cutter position point being the constraint, and it can be guaranteed that the cutter position point falls in the cutter position point boundary and on the boundary; the cutter position point can be adjusted, so that the error brought by planningcan be homogenized; the method is suitable for turning the complicated curved surface into cutter processing, and gear mark can be reduced, and processing quality can be improved.

The invention discloses technology for culturing a unisexual hybrid scallop by utilizing a purple scallop and a bay scallop, which relates to shellfish breeding technology for aquiculture. The technology comprises the steps of: utilizing two congeneric hermaphroditic scallops with same chromosome number; ripening the two scallops respectively to achieve the synchronous maturity; and then synchronously inducing the two scallops to spawn and spermiate; and acquiring sperms and ovum of the two scallops respectively for interspecies cross-insemination to culture the unisexual hybrid scallop. Obtained offsprings have separated sexes, have males and females, and also have hermaphroditic individuals; ovum from female individuals in the hybrid offsprings can be inseminated by any parental sperm and normally grow; and the hermaphroditic individuals in the hybrid offsprings can be used for quickly purifying a strain.

The invention relates to an artificial particle feed for juvenile turbot. The artificial particle feed is characterized by being prepared from whitefish powder, euphausiid powder, scallop powder, beer yeast, starch, cod liver oil, yolk powder, whey powder, L-alanyl-L-glutamine, choline chloride, soybean lecithin, schizochytrium limacinum powder, haematococcus pluvialis powder, compound vitamins, compound mineral substances, Chinese herbal medicines and sodium alginate. As the various raw materials are added into the feed, the comprehensiveness of nutrition is guaranteed. An immunopotentiator is added into the feed, so that the non-specificity immunity of fish bodies is enhanced. The feed is green and pollution-free. The schizochytrium limacinum powder and the haematococcus pluvialis powder are added into the feed, and the content of vitamin E is improved, so that the whitening rate of the juvenile fish is effectively reduced. The Chinese herbal medicine components are added, so that the immunity of the juvenile fish can be improved and parasite diseases in a juvenile fish growing phase are prevented from happening.

The invention relates to a treatment method of middle-late stage attaching bases in shellfish seedling breeding, in particular to a method for treating the attaching bases (mesh sheets, red palm ropesand the like) of shellfish (scallops, mussels, arca inflata reeves and the like) by using the benthic diatom film method, thereby greatly improving the larval attaching rate and the metamorphosis rate. The method has convenient operation and can treat a large number of attaching bases. The treatment method and the attaching bases after treatment have no pollution and are safe and environment-friendly; more importantly, the seedling attaching effect is significantly better than the attaching bases treated by using the traditional method.

The invention belongs to the technology of marine chemical engineering and particularly relates to a method for removing fruit-vegetable pesticide residue by utilizing scallop shell powder. Grinding and crushing scallop shells, calcining for 2 hours at high temperature of 900 DEG C, sieving with a 300-mesh screen after cooling, so as to obtain scallop shell powder, and adding a little amount of beta-cyclodextrin, sodium alginate and asterosaponins to prepare powder for removing the pesticide residue. Compared with a Japanese scallop shell powder product for removing the pesticide residue, the method has the advantages that the calcining temperature is decreased from 1000 DEG C to 900 DEG C under the condition with same calcining time, so that the heat loss is greatly reduced. The prices of the beta-cyclodextrin, the sodium alginate and the asterosaponins which are added in the product are low, the use amount is less, the influence on the cost of the product is low, and the effect of the scallop shell powder preparation for removing the pesticide residue is greatly improved.

The invention relates to a method for the artificial propagation of ostrea denselamellosa. The method is characterized by comprising the following steps of: fishing parents from a natural sea area; promoting the maturing of the parents in an indoor water body; obtaining D-shaped larvae after the parents finish the discharge of the D-shaped larvae; moving the D-shaped larvae to a pond of 10-20m<3> and culturing; putting in scallop shell attaching bases for spat collection; and culturing the attached spat until the shell length is 500-600 mu m, and then moving to the natural sea area for culturing. Based on the propagation characteristic of the ostrea denselamellosa, the invention establishes the method for the artificial propagation of the ostrea denselamellosa spat by using the steps of properly fishing the wild parents, promoting the maturing of the parents, culturing the larvae, artificial spat collecting, culturing the spat and the like. By using the method for the artificial propagation of the ostrea denselamellosa, the ostrea denselamellosa artificial spat can be cultured on a large scale. The invention is of far reaching importance for developing the artificial cultivation of the ostrea denselamellosa and protecting the natural resources.

The invention relates to a ready-to-eat scallop meat food and the preparation method thereof, pertaining to the technical field of marine life products and preparation methods thereof. The ready-to-eat scallop meat food is characterized in that in weight ratio, one portion of cubed scallop meat with scallop brims is mixed with 0.02 to 0.15 portion of salt, 0.02 to 0.08 portion of gourmet powder, 0.02 to 0.15 portion of cooking wine, 0.02 to 0.15 portion of rice wine and 0.02 to 0.15 portion of white wine. The preparation method for scallop meat includes the following steps of : 1. preparing raw materials; 2. cleaning raw materials; 3. sterilizing raw materials; 4. shelling; 5. removing intesine; 6. cleaning scallop meat; 7. curing scallop meat; 8. drying scallop meat; 9. packing scallop meat; 10. sterilizing scallop meat and 11. packaging scallop meat into boxes. The ready-to-eat scallop meat food and the preparation method thereof can ensure a mellower flavor more depending upon various ingredients added in the curing process on the basis of the original flavor and can also add different tastes by selecting different special ingredients. Moreover, the reasonable proportion can ensure that the preparation method of the invention can guarantee the original flavor of scallop, maintain the freshness of scallop and extend the preservation period to six months.

The invention relates to a seafood condiment and a spray drying method thereof. The seafood condiment product in the form of powder or particles is milk-white and has the peculiar fragrance of seafood, the weight loss on drying is less than or equal to 2 percent to 4 percent, the total nitrogen content is 0.40 percent to 1.50 percent, and the amino nitrogen content is 0.25 percent to 0.75 percent. The product adopts quick-frozen and dry-screened residual scallop adductor-processed by-product with irregular sizes and shapes as material, the by-product is mashed by a Waring blender and finely ground by a colloid grinder and a viscolizer, and then receives staged enzymolysis by protease, and enzymatic hydrolysate is centrifuged, filtered, clarified, concentrated and spray-dried, so that the seafood condiment is provided. The invention has the following advantages that: because bacillus subtilis neutral proteinase and flavourzyme are chosen for staged enzymolysis, the nutrition and flavor of scallop seafood are kept, the technique is simple, the spent time is short, and the effect is good. After the scallop adductor-processed by-product is ground into pulp by the colloid grinder and the viscolizer, the effect of sufficient enzymolysis can be achieved. The product has unique seafood flavor, and can be widely used as condiment for convenience food.

The invention discloses an anti-bacterial agent and a surface remover which backed with a plurality of mixed shells. The preparation method of the invention is that at least two kinds of shells are chosen to be mixed from oysters, clams, small abalones, thick shell mussels, north pole shells and scallops, the mixed shells are heated in an electric furnace to 600 DEG C to 1200 DEG C at last, the mixed shells simultaneously undergo the burning and crushing processes to become the anti-bacterial agent and the surface remover of which sizes of particles are between 0.1 um to 150 um and sizes of average particles are between 2 um to 60 um. The anti-bacterial agent and the surface remover made according to the technical proposal of the invention has a better bacteriostastic effect compared with prior art, removing pesticides and polishes left on the agricultural product surfaces and applying to such technical field as human body microelements supply and water treatment etc..