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49results about How to "Affect taste" patented technology
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Method for preparing antarctic krill low-fluorine hydrolysis polypeptide
The invention discloses a method for preparing antarctic krill low-fluorine hydrolysis polypeptide. The method comprises the following steps of: performing enzymolysis on antarctic krill powder used as raw materials, heating and inactivating enzyme, centrifuging, adding calcium oxide at different concentration, defluorinating, uniformly stirring, performing centrifugal separation, adjusting a solution until the solution has a certain pH value, and performing spray drying on supernatant obtained through separation to obtain the antarctic krill low-fluorine hydrolysis polypeptide of which the fluorine content is 10 to 30ppm. The process is easy to operate, the obtained product has low fluorine content, the nutrition constituents are damaged slightly, consumed time is short, and the process is simple and efficient, and is an ideal method for removing fluorine from enzymatic hydrolysate. The method lays the foundation for developing the multi-functional antarctic krill low-fluorine polypeptide.
Owner:辽渔集团有限公司
Food processing method of motor under-set-type food processing machine and food processing machine
The invention relates to a food processing method of a motor under-set-type food processing machine and the food processing machine, and belongs to the field of food processing. The food processing method at least comprises a heating stage, a first cooking stage and a wall-breaking and grinding stage, wherein in the heating stage, food in a stirring cup is heated to be boiling by virtue of a heating device; in the first cooking stage, the food in the stirring cup is cooked for a duration of t1 by virtue of the heating device until the food is completely cooked, and during cooking, a grinding cutter is driven to do intermittent rotation at a first rotating speed by virtue of a motor; and in the wall-breaking and grinding stage, the grinding cutter is driven to rotate at a second rotating speed by virtue of the motor so as to grind the cooked food in the stirring cup, and the second rotating speed, which ranges from 20000r / min to 40000r / min, is greater than the first rotating speed, wherein the power of the heating device in the first cooking stage is less than that in the heating stage. The food processing machine using the food processing method provided by the invention can uniformly heat the food, and the phenomenon of over-burnt bottom and spillover cannot occur easily.
Owner:JOYOUNG CO LTD
LED (light emitting diode) encapsulation structure for reducing blue light damage
InactiveCN104638092AIncrease concentrationAvoid damageSemiconductor devicesFluorescenceDisplay device
The invention relates to an LED (light emitting diode) encapsulation structure for reducing blue light damage. A blue light chip of the LED encapsulation structure adopts a high-wave blue light chip grater than 455nm, meanwhile, the concentration and the proportion ratio of fluorescent powder in a fluorescent layer are simultaneously regulated, and products of the invention are obtained. The LED encapsulation structure for reducing blue light damage is particularly suitable for being used as a back light source of a television, a display and the like. Compared with the LED encapsulation structure used by the existing backlight source, the LED encapsulation structure has the following advantages that the long wave blue light chip is adopted, the injury of blue light on human eyes is greatly reduced, meanwhile, the blue light wave band of the traditional LED is upwards moved, a pair of protection glasses, a display screen blue-light-proof film and software do not need to be used for regulating display blue light wave bands, in addition, through the regulation on the proportion of the fluorescent powder in the fluorescent powder layer, the brightness of the display cannot be reduced, meanwhile, the yellow color of the backlight source cannot be caused, the image grade cannot be influenced, and in addition, higher brightness and better image grade can be realized.
Owner:SHINEON BEIJING TECH
Convenient barbecue seasoning and preparation method thereof
The present invention belongs to the field of condiment, and particularly relates to a convenient barbecue spice and preparation method thereof. The barbecue spice comprising the ingredients in terms of parts by weight as follows: 15-20 parts of cumin powder, 10-20 % part of white pepper powder, 6-10 parts of capsicum powder, 6-10 parts of Sichuan pepper powder, 6-10 parts of aniseed powder, 6-10 parts of ginger, 6-10 parts of garlic, 6-10 parts of sesame, 6-10 parts of shallot, and 6-15 parts of salt. The barbecue spice of the invention tasted delicious and is easy to carry, which is ideal for barbecue flavoring.
Owner:周大红
Preparation method of chili sauce of glutinous rice cake
The invention discloses a preparation method of chili sauce of glutinous rice cake, which comprises the following steps: bullet green peppers are ground, salted, added with seasonings, fried and subjected to other procedures so as to be prepared into chili sauce of glutinous rice cake; the method particularly emphasizes salting time, and heat control and time for stir-frying of the ground green peppers in the premise of fully guaranteeing the taste of the ground green peppers; the prepared chili sauce has bright color, is delicious and has the efficacy of stimulating and increasing appetite; and simultaneously, no manmade additives such as preservative and the like are added in the preparation process, therefore, the chili sauce is characterized by being natural and green.
Owner:CHONGQING DEXIN FOOD
Method for both degrading remaining pesticides in fruits and vegetables and keeping fresh
InactiveCN105533399AAchieve degradabilityTo achieve the effect of keeping freshFruits/vegetable preservation by coatingChlorine dioxideRefrigeration
The invention discloses a method for both degrading remaining pesticides in fruits and vegetables and keeping fresh, and belongs to the technical field of treatment of remaining pesticides in fruits and vegetables. The method comprises the following steps of soaking fresh fruits and vegetables in A liquid of which the temperature is 25-37.5 DEG C, taking out the soaked fruits and the soaked vegetables, treating the moisture on the surfaces of the taken fruits and the taken vegetables, performing spraying for adhering sequentially by using B liquid and C liquid, and finally performing sealed refrigeration and storage, wherein the A liquid comprises the following components in percentage by mass: 0.1%-0.3% of bio-degrading enzymes, 8%-15% of plant glycerine and the balance being water; the B liquid is a chlorine dioxide reagent; the C liquid comprises the following components in percentage by mass: 0.5%-2% of xanthan gum, 0.5%-2% of citric acid and the balance being water. The method is simple to operate, and good in degradation effect, and can effectively guarantee the freshness of the fruits and the vegetables; the three kinds of the treatment liquid are matched for use, so that the purposes of keeping fresh, and degrading the remaining pesticides in the fruits and the vegetables can be realized; the method is suitable for large-scale application.
Owner:BEIJING HONBRAN BIOTECH CO LTD
Method of making milky coffee drink with capsule drink machine
The invention provides a method of making a milky coffee drink with a capsule drink machine. The capsule drink machine comprises a base, a brewing chamber, a control panel, a brewing head, an inflow piercing needle, an extraction piercing needle, a liquid supply mechanism and a brewing cup for receiving milky coffee capsules; each milky coffee capsule includes a capsule body and a membrane and also includes a separator for liquid passage, the separator is arranged in the capsule body and divides an inner cavity of the capsule body into a first cavity and a second cavity, milk powder is arranged in the first cavity, and coffee powder is arranged in the second cavity; the method comprises the steps of emulsifying, extracting and mixing; sequentially, the milk powder is emulsified and brewed, the coffee powder is extracted and filtered, and milk and coffee liquids are mixed into a milky coffee drink; in the method, the milk and coffee liquids are mixed well, the milk liquid never floats on the surface of the coffee liquid, the taste of the milky coffee drink is enhanced, and the milky coffee drink has good color and appearance.
Owner:HONGYANG HOME APPLIANCES
Oblique grading and magnetic separation device
ActiveCN105855040AAvoid gatheringControl thicknessMagnetic separationMagnetic tension forceEngineering
The invention relates to a magnetic separation device and particularly relates to an oblique grading and magnetic separation device. The oblique grading and magnetic separation device comprises a magnetic separation belt and wheels which support the magnetic separation to form a triangle, wherein the magnetic separation belt comprises a horizontal segment and an oblique segment, and a wheel at the intersection of the horizontal segment and the oblique segment is a magnetic roller; a separating magnetic system is arranged inside the oblique segment, a strong magnetic device is arranged between the separating magnetic system and the magnetic roller, and magnetic forces of the magnetic roller, the strong magnetic device and the separating magnetic system are continuous; and a strong fan is arranged below the strong magnetic device, the magnetic field intensity of the strong magnetic device is stronger than that of the separating magnetic system or the magnetic roller, and strong fan cannot blow magnetic minerals at the strong magnetic device down. According to the oblique grading and magnetic separation device, the problems of magnetic inclusion and magnetic packaging are solved; by virtue of the design, the magnetic separation efficiency of the device can be improved, and the grade of concentrates can be improved; and by virtue of continuous magnetic forces of the magnetic roller, the strong magnetic device and the separating magnetic system, the situation the magnetic minerals fall at the oblique segment is prevented. Compared with existing magnetic separation devices, the oblique grading and magnetic separation device has the advantages that the quantity of magnetically included and packaged dust is reduced by 20%-50%, and the grade of the concentrates is improved by 10%-15%.
Owner:山东金玺泰矿业有限公司
Plate settler cover and method
ActiveUS9993747B2Reduce algae growthPrevent freezingSettling tanks safety mechanismsGymnasiumEnvironmental engineeringMechanical engineering
The present invention is directed to a plate settler cover that prevents algae growth, prevents contamination from organic material, and provides structural support for a user who is standing or walking on the plate settler system. The plate settler covers can either float directly on standing water present in the system or may be structurally supported such that the plate cover is positioned above the surface of the water.
Owner:MEURER RES
Fresh-brewed cold beverage dispensing machine
A fresh-brewed cold beverage dispensing machine capable of immediately cooling fresh-brewed hot drink into cold drink and quickly dispensing the cold drink includes a hot water supply module, a brewing tank, a cooling chamber and a cooling module for cooling a cooling medium contained in the cooling chamber. A beverage cooling assembly is disposed in the cooling chamber and has a beverage transfer path passing through the cooling chamber. One end of the beverage transfer path is connected to the brewing tank, while the other end is provided with a beverage supply opening accessible from outer side. A beverage drive module is disposed on the beverage transfer path for urging the hot drink in the brewing tank to directly pass through the beverage transfer path and quickly heat-exchange with the cooling medium and discharge from the beverage supply opening as cold drink.
Owner:HSU CHIH MING
Braise sauce composite seasoner and preparation method thereof
The invention discloses a braise sauce composite seasoner, and belongs to the field of food processing. The braise sauce composite seasoner comprises the following components in parts by weight: 1.87-1.92 parts of garlic, 1.88-1.93 parts of fresh ginger, 1.89-1.92 parts of green Chinese onion, 0.45-0.52 part of aniseed, 3.20-3.30 parts of tomato sauce, 6.5-7.2 parts of vegetable oil, 1.8-2.3 partsof aginomoto, 1.15-1.35 parts of salt, 4.50-5.0 parts of sugar, 0.45-0.51 part of cinnamon, 2.40-2.50 parts of soy sauce, 3.20-3.30 parts of starch, 3.98-4.15 parts of oyster sauce, and 81-82 parts of water. The invention also discloses a preparation method of the braise sauce composite seasoner. The braise sauce composite seasoner is prepared based on mixing ratio and can be massively produced,so that the foods prepared through the braise sauce composite seasoner are stable in taste; the standard and massive chain-store operations of Chinese food can be conveniently performed.
Owner:北京港龙华佳食品有限公司
Plate settler cover and method
ActiveUS20170056790A1Preventing and vastly reducing algae growthReduce algae growthLarge containersSettling tanks safety mechanismsEngineeringContamination
The present invention is directed to a plate settler cover that prevents algae growth, prevents contamination from organic material, and provides structural support for a user who is standing or walking on the plate settler system. The plate settler covers can either float directly on standing water present in the system or may be structurally supported such that the plate cover is positioned above the surface of the water.
Owner:MEURER RES
Tomato juice auxiliary material addition device
InactiveCN110385064AImprove stirring efficiencyQuality improvementRotary stirring mixersTransportation and packagingDrive shaftBiochemical engineering
The invention discloses a tomato juice auxiliary material addition device which comprises a shell, wherein a stirring layer is arranged at the upper part of the shell; a stirring motor is arranged atthe upper part of the stirring layer; the driving shaft of the stirring motor is connected with one end of the stirring shaft; the other end of the stirring shaft extends into the stirring layer; a heating layer is arranged below the stirring layer; an inverted corn is arranged at the lower part of the stirring layer; stirring blades are arranged on the stirring shaft; the stirring blades are arranged in multiple layers; sizes of the stirring blades are sequentially reduced from top to bottom in a manner of corresponding to the lower part of the stirring layer; a glass observation window is arranged on one side of the stirring layer; a water supply device is arranged on the other side of the stirring layer; and an auxiliary material addition device is arranged on one side of the stirring motor. Due to adoption of the multiple layers of the stirring blades, tomato juice at upper, middle and lower parts can be stirred, and thus the stirring efficiency can be improved.
Owner:甘肃天润汇丰农业发展有限公司
Electronic cigarette holder with hygiene protecting device
The invention discloses an electronic cigarette holder with a hygiene protecting device. The electronic cigarette holder which is provided with the hygiene protecting device and is convenient to use is provided. The electronic cigarette holder comprises a cigarette holder of which one end is installed on the tail end of an electronic cigarette atomizer; the diameter of the cigarette holder is smaller than that of the electronic cigarette atomizer, and the other end of the cigarette holder is regarded as a suction end; the electronic cigarette holder further comprises a slide hood which is installed on the tail end of the electronic cigarette atomizer in a sleeving mode and can slide along the outer side wall of the electronic cigarette atomizer in the axial direction, an upper cover which is fixedly installed on the end, facing the cigarette holder suction end, of the slide hood, and a cigarette holder baffle which is arranged between the slide hood and the upper cover, and can slide along the top wall of the slide hood; the positions, corresponding to the cigarette holder, of the top wall of the slide hood and the top wall of the upper cover are provided with through holes for the cigarette holder to penetrate through; when the slide hood slides to the cigarette holder suction end and is in place, the end face of the outer side of the top wall of the slide hood is not lower than the end face of the cigarette holder suction end so that the cigarette holder baffle can slide and seal the cigarette holder suction end. The electronic cigarette holder with the hygiene protecting device is simple and compact in structure and convenient to process.
Owner:CHINA TOBACCO YUNNAN IND
Microbiocidal Control in the Processing of Poultry
PendingUS20180000100A1Improve the bactericidal effectGreat microbiocidal controlBiocidePoultry cleaning/disinfectionChlorine dioxideBetaine
This invention provides processes comprising contacting at least one unopened defeathered poultry carcass with water containing a microbiocidal composition, optionally opening and eviscerating at least one unopened defeathered poultry carcass that was wetted; subjecting at least one eviscerated poultry carcass to inside-outside washing with water containing a microbiocidal composition; placing at least one eviscerated poultry carcass in a chill tank into contact with chill water containing a microbiocidal composition; contacting parts of poultry resulting from processing of poultry containing a microbiocidal composition. The water in these processes contains a microbiocidal composition comprising I) one or more surfactants and II) a microbiocidal amount of a biocide. The surfactants include amine oxides and / or betaines. The biocides include various chlorine-based and bromine-based biocides; chlorine dioxide; and peracetic acid.
Owner:ALBEMARLE CORP
Dish preheating method and device
PendingCN113113111AAffect nutritionAffect tasteNutrition controlWarming devicesNutritionOffice workers
The invention discloses a dish preheating method. The method comprises the following steps: obtaining preheated dish information sent by a user; calculating the heating duration according to preset cooking steps according to the dish variety; calculating heat dissipation duration from the initial temperature to the preheating temperature according to a preset heat dissipation rule on the basis of the vegetable varieties; and adding the heating duration and the heat dissipation duration to obtain the preheating duration of the dishes, bringing the pre-dining time forward by the preheating duration, and obtaining the initial heating time of the dishes. According to the dish preheating method provided by the invention, the dishes are just cooled to the preheating temperature suitable for the user to eat within the pre-dining time of the user after being heated and cooled, so that the situation that the temperature of the dishes is too high and is not beneficial to the health of the user when the user needs to eat immediately is avoided; meanwhile, the situation that the nutrition and taste of the dishes are affected due to the fact that the dishes are kept warm for a long time in a traditional timing preheating mode is avoided, and diet safety and health of users such as office workers are promoted.
Owner:深圳市鬲蒸文化发展有限公司
Natural fast-food fresh potato cake and making method thereof
InactiveCN109527476AKeep the original flavorWith natural tasteFood thermal treatmentFood coatingFlavorRipening
The invention discloses a natural fast food fresh potato cake and a preparation method thereof. The making method comprises the following steps: potato ripening: performing steps of potato selection,washing and slicing, and ripening; sizing liquid preparation: mixing flour, egg white, glutinous rice flour and salt by weight ratio of 4.5 to 5.5: 0.5 to 0.9 :3.5 to 4.5: 0.1 to 0.5, stirring the materials for 15-25min, and heating the material to 80-100 DEG C for aging, wherein the viscosity of the slurry after aging is 3000-3500 cP; performing sizing; breading; pre-cooling and packaging; and performing quick freezing and freezing. The natural fast-food fresh potato cake provided by the invention maintains the original flavor of the potato, keeps the rich nutrients, has no excessive additives, is more healthy to eat, and is more convenient and quick to eat.
Owner:CHENGDU JIUSEN AGRI TECH
Use of an organic citrus extract with high antimicrobial capacity and xylitol as a preservative system in liquids, emulsions, suspensions, creams and antacids
ActiveUS10342841B2Avoid interactionControl microbial growthDispersion deliveryHydroxy compound active ingredientsEmulsionPreservative
Owner:JOHNSON & JOHNSON CONSUMER COPANIES
Method for preparing hand-brewed coffee by capsule coffee machine and capsule coffee machine
The invention relates to the technical field of food processing, in particular to equipment and a method for preparing hand-made flavor coffee. The method includes a heating stage, a primary water injection stage, a steaming stage and an extraction stage. Due to addition of the steaming stage, taste of coffee made according to the method is closer to that of hand-made coffee. Hot water is injected into a capsule to steam coffee powder, water supply is stopped for a while to allow complete contact of the hot water and the coffee powder, the coffee powder is heated to expand and release carbon dioxide at the same time, bubbled gaps are formed among the coffee powder and enable the coffee powder to form an uniform filter layer, a space required for penetration of hot water is provided, and quality of coffee extracted at the extraction stage is improved. The volume of the coffee powder is not larger than 80% of the capacity of a capsule, so that a space is reserved for coffee powder expansion and gap formation, and influences on extraction time and extraction quality due to coffee powder gap nonuniformity caused by insufficient expansion of the coffee powder in the capsule are avoided.
Owner:杭州九创家电有限公司
Double-layer can bottle cap
The invention relates to the technical field of food sealing, and discloses a double-layer can bottle cap. The double-layer can bottle cap comprises a glass bottle, the top of the glass bottle is fixedly sleeved with a bottle cap body, a groove is formed in the top of the bottle cap body, an opening device is fixedly installed in the groove, a sealing ring is fixedly installed at the bottom of thebottle cap body, the section of a one-way normally-closed hole is funnel-shaped, the opening diameter of the top of the one-way normally-closed hole is the largest, the one-way normally-closed hole penetrates through a sealing plate, and the bottom of the one-way normally-closed hole is of a normally-closed design. When the bottle cap is covered and the interior of the glass bottle is decompressed, the air pressure in the glass bottle starts to be reduced, the air pressure intensity between the bottle cap and the sealing plate is not changed, and the sealing plate is pushed to move towards the interior of the glass bottle, the section of the sealing plate is arc-shaped, and the bottom arc radius R1 of the section of the sealing plate is smaller than the top arc radius R2 of the section ofthe sealing plate; the sealing plate can extrude the interior of a clamping part while moving downwards, so that a connecting part is attached to the inner wall of a glass bottle opening more tightly, and the sealing effect of the sealing ring is enhanced.
Owner:浙江三童食品有限公司
Preparation method of natural yeast fried dough twist
PendingCN111700089AAffect tasteAvoid fermentationPre-baking dough treatmentDeep-fried productsMouthfeelBiotechnology
The present invention relates to the technical field of food processing, in particular to a preparation method of a natural yeast fried dough twist. The preparation method comprises the following steps: old dough preparation: after an old dough raw material containing natural yeast is kneaded into dough, the dough is fermented to be basically mature, and then overfermentation is performed in an environment at 5-20 DEG C to prepare old dough; and main dough preparation: the old dough is mixed with a main raw material containing wheat flour, and dough kneading is carried out to prepare main dough, wherein the mass of the old dough accounts for 20%-30% of that of the main dough. The fried dough twist prepared by the method is naturally mellow and tastes crispy.
Owner:湖北省崇阳县君欢食品有限责任公司
Method for preparing fresh chilli sauce
InactiveCN101669620BGuaranteed tasteEmphasis on marinating timeFood preparationCapsicum annuumChilli con carne
Owner:CHONGQING DEXIN FOOD
Fresh-keeping device and fresh-keeping method for making dried bamboo shoot and old duck soup clean vegetables
PendingCN113875945AGreat tasteEfficient cuttingPoultry cleaning/disinfectionMeat/fish preservation using chemicalsMechanical engineeringBamboo shoots
The invention provides a fresh-keeping device for making dried bamboo shoot and old duck soup clean vegetables. The fresh-keeping device comprises a fresh-keeping device main body, a liquid inlet pipe, a liquid collecting hopper, a cleaning piece and a cutting piece, wherein a stable support frame is fixed on the fresh-keeping device main body, the liquid collecting hopper is connected to the bottom of the fresh-keeping device main body, and the bottom of the liquid collecting hopper is provided with a liquid outlet pipe with a liquid discharging function; a liquid outlet electromagnetic valve is mounted on the liquid outlet pipe, a liquid inlet pipe is connected to the top of one side surface of the fresh-keeping device main body, the liquid inlet pipe is connected with a water inlet pump, a liquid inlet electromagnetic valve is mounted on the liquid inlet pipe, a mounting plate is arranged in the fresh-keeping device main body, a vibrating piece is arranged between the mounting plate and the fresh-keeping device main body, and a connecting cylinder is placed on the mounting plate; and a containing net is connected to the bottom of the connecting cylinder. By means of the device, vegetables in the old duck soup making process can be effectively cut, cleaned, dried and subjected to fresh keeping integrally, the cost is greatly reduced, the vegetables are effectively subjected to fresh keeping, and the taste of the old duck soup in the old duck soup making process is improved.
Owner:澜海生态农业(杭州)有限公司
An oblique classification magnetic separation device
Owner:山东金玺泰矿业有限公司
Cheese chestnut kernels and preparation method thereof
PendingCN113412922AImprove stabilityFull reuseFood ingredient as taste affecting agentFood ingredient as flavour affecting agentBiotechnologyGLYCERYL DISTEARATE
The invention belongs to the technical field of food processing, and particularly relates to cheese chestnut kernels and a preparation method thereof. The formula of the cheese chestnut kernels comprises the following raw materials in parts by weight: 400 parts of chestnut kernels, 1-3 parts of cheese, 1-4 parts of edible salt, 3-5 parts of milk powder, 1-3 parts of skimmed milk powder, 0.3-0.5 part of an emulsifier, 1.0-1.4 parts of cheese powder essence, a proper amount of cheese liquid essence and 80-90 parts of water. Wherein the emulsifier is selected from at least one of glyceryl monostearate and glyceryl distearate, palmitic acid and stearic acid, but at least comprises glyceryl monostearate and glyceryl distearate, and the dosage of glyceryl monostearate and glyceryl distearate at least accounts for 50% of the total weight of the emulsifier. A cheese-containing feed liquid which is uniform and good in stability is prepared, the problem that the cheese is difficult to form a uniform and stable feed liquid system is solved, the cheese and the chestnut kernels achieve a very good fusion effect, then the chestnut kernels keep the mellow and fragrant cheese taste to the maximum extent, and the fragrance is lasting and fresh.
Owner:天津市隆信达商贸有限公司 +1
A pepper cleaning device
ActiveCN109549229BIntegrity guaranteedReduce wearClimate change adaptationFood treatmentAgricultural scienceAgricultural engineering
Owner:湖北省景莱农业科技有限责任公司
Refining method of rapeseed oil
InactiveCN108315094AReduce acidification rateLong storage timeFatty-oils/fats refiningMicrowaveFish consumption
The invention discloses a refining method of rapeseed oil. The refining method comprises the following steps: step1, pre-treating: putting the rapeseed oil into an environment with the temperature of1 to 3 DEG C and standing for 45 to 55min; then carrying out microwave treatment and filtering to remove impurities, so as to obtain a substance A; step 2, degumming: raising the temperature of the substance A obtained by step 1 to 25 to 35 DEG C under the conditions that the stirring speed is 65 to 75r / min and the stirring time is 35 to 45min; then adding tartaric acid. According to the refiningmethod of the rapeseed oil, disclosed by the invention, an alkali washing manner is not adopted and oil consumption is less, so that the economic cost is reduced; in a degumming process, soluble impurities can be completely removed; meanwhile, the removing effect of colloids including phospholipid and the like is good and the refining method has relatively high utilization value and a good application prospect.
Owner:东莞市史雷帝三维数控科技有限公司
A vegetable transfer trolley that prevents the plate from shaking
ActiveCN109367604BReduce pressureAvoid shakingServing tablesHand carts with multiple axesCapillary TubingStructural engineering
The invention discloses a dish serving cart capable of preventing plates from shaking. The dish serving cart comprises a cart body. Two locking universal wheels are symmetrically arranged on the lowerside wall of the cart body. A dish plate is fixedly connected to the upper end of the cart body. A storage groove is formed in the upper end of the dish plate, wherein the storage groove is opened upwards. Two rows of locating grooves are formed in the groove bottom of the storage groove, and each row comprises multiple locating grooves. The dish plate is internally provided with a mounting cavity. Two gas conveying pipes are symmetrically arranged in the mounting cavity, wherein the gas conveying pipes are transversely arranged. The gas conveying pipes communicate with the storage groove through capillary pipes. A steam generator is arranged on the side wall of one side of the cart body and connected with pipe openings of the two gas conveying pipes through a Y-shaped through pipe. The other end of each gas conveying pipe penetrates through the side wall of the dish plate. By means of the dish serving cart capable of preventing the plates from shaking, the problems that the plates shake in the dish serving process, and furthermore, dishes are spilled out of the plates are effectively prevented; and meanwhile, the heat preservation can be conducted dishes in the plates in the realtime; and the taste mouthfeel is guaranteed.
Owner:ZHEJIANG LAISIAO ELECTRIC
Double-heating steaming utensil
InactiveCN101991350BGenerate fastSpeed up the flowSteam cooking vesselsWarming devicesEngineeringSteam generation
Owner:SHENZHEN NEWPLAN DESIGN
Steel drum air pressure adjusting system and method for beverage production
PendingCN114085729AStable air pressurePH value is stableAlcoholic beverage preparationFruit wineProcess engineering
The invention belongs to the field of beverage fermentation, and particularly relates to a steel drum air pressure adjusting system and a method for beverage production. The steel drum air pressure adjusting system for beverage production comprises a fermentation tank, an air pressure sensor, a controller and a PH value sensor used for detecting the PH value of fermentation liquor, the fermentation tank comprises an inner bin and an outer bin, a cooling cavity is formed between the inner bin and the outer bin, the cooling cavity is communicated with a cooling pump, the fermentation tank is communicated with an exhaust bin, and a first valve is arranged at the air inlet end of the exhaust bin; a spring and a sliding block are arranged at the exhaust port end of the exhaust bin, the sliding block is fixedly connected with the inner wall of the exhaust bin through the spring, and a sliding piece used for controlling an exhaust port of the exhaust bin is arranged on the sliding block. According to the scheme, air pressure in the fermentation tank is monitored in real time through the air pressure sensor, different pressure adjusting modes are controlled through the PH value of fermentation liquor, the air pressure of the fermentation tank is stable, and the service life of the steel drum is prolonged; meanwhile, the PH value of fermentation liquor is stable, the storage and fermentation environment is intelligently regulated and controlled, the beverage production intelligence is improved, and the fruit wine quality is improved.
Owner:ZIGONG ZHONGLIANG METALLIC PACKING
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