788results about How to "Improve organizational structure" patented technology

A method for treating obstructive sleep disorders includes accessing the interior of the tongue through a sublingual incision; advancing an instrument through the incision into the interior of the tongue; and instantaneously removing an amount of tissue from the interior of the base of the tongue with the instrument. The present invention includes forming a cavity or plurality of channels in the tongue. The cavity may be collapsed using a suture, fastener or bioadhesive. An emplaced suture may be provided to hold the cavity in a collapsed position thereby reducing the degree of obstruction. Additionally, thermal energy may be applied to the tissue surface immediately surrounding the channels to cause thermal damage to the tissue surface, thereby creating hemostasis and stiffening the surrounding tissue structure.

The invention relates to flour food, in particular to a minor cereal nutrient dried noodle produced by a double extrusion and secondary steaming combination method and a preparation method thereof. The invention is characterized in that the minor cereal nutrient dried noodle is prepared through the following steps: five cereals are taken as main raw materials, cucurbits, vegetables and potatoes are added or are not added, an auxiliary material capable of improving and enhancing the quality of a product and a complex quality improvement liquid are added, and processes such as raw material pretreatment, mixing and stirring, noodle-making molding by the double extrusion and secondary steaming combination method, drying, cutting, packing and so on, are performed. The reasonable formula design and the noodle-making molding process by the double extrusion and secondary steaming combination method, namely a process of steaming and cooking once again after two-stage extrusion molding, assure the balanced nutrition and the strong health care function of the product, and the minor cereal nutrient dried noodle has the advantages of long storage period, steady quality, no turbid soup during the cooking, boiling fastness, good thermal stability, smooth appearance, and chewy taste, and can be eaten as staple food like ordinary dried noodles.

The invention relates to high-content medium chain triglyceride powdered oil which is characterized by being prepared from the following raw materials in percentage by weight: 50%-80% of medium chain triglyceride, 10%-30% of grape syrup, 5%-26% of modified starch and the balance of auxiliary agents. The high-content medium chain triglyceride powdered oil disclosed by the invention is obtained by carrying out mirco-encapsulated embedding on medium chain triglyceride and achieving an oil powdered effect by adopting advanced process technologies, namely high-pressure homogenized emulsification, spray drying and the like, through formula design and process optimization, achieves the oil content as high as 80% and the oil embedding rate more than 98%, and has the advantages of good solubility and stability and convenience for transportation and storage. The product can be applied to multiple foods and health-care foods and is used for enhancing the nutrition value of the foods, improving the tissue structures, appearance quality and palatability of the foods and prolonging the quality guarantee period of a product.

The invention discloses a coarse cereal instant rice and a preparation method of the coarse cereal instant rice. The coarse cereal instant rice is mainly prepared by conducting extrusion curing, cutting, pelletizing, drying, then baking and puffing on coarse cereal powder, starch and solid vegetable oil, wherein the coarse cereal is selected from one or combination of corn flour, rice flour, sorghum flour, buckwheat, pearl barley flour, black rice four, sweet potato flour, millet flour, coarse rice powder, glutinous rice flour, red rice flour, soybean flour, red bean flour, green gram starch, black bean flour, oat powder and wheat flour. The coarse cereal instant rice provided by the invention adopts a loose porous structure inside, so that the coarse cereal instant rice is good for digesting and absorbing and is excellent in rehydration property, the rehydration time is relatively short, the rehydrated rice is in full grain, and the coarse cereal instant rice is chewy and not hard or sticky when being eaten.

The invention provides an Al-Fe-Ba-RE aluminum alloy, and a preparation method of the Al-Fe-Ba-RE aluminum alloy. The method comprises the steps that: (a) an aluminum alloy ingot is cast; (b) the aluminum alloy ingot is subjected to a homogenization treatment; and the obtained aluminum alloy ingot is rolled, such that an aluminum alloy rod material is obtained; (c) the aluminum alloy rod material obtained in the step (b) is subjected to a batch-type annealing treatment; and (d) the aluminum alloy rod material obtained in the step (c) is subjected to an aging treatment, such that aluminum alloy is obtained. The invention also provides a power cable. According to the invention, through the selection and control over added elements and the adoption of a reasonable preparation process, the obtained aluminum alloy is provided with good comprehensive performance.

The invention provides an Al-Fe-Bi-RE aluminum alloy, and a preparation method of the Al-Fe-Bi-RE aluminum alloy. The method comprises the steps that: (a) an aluminum alloy ingot is cast; (b) the aluminum alloy ingot is subjected to a homogenization treatment; and the obtained aluminum alloy ingot is rolled, such that an aluminum alloy rod material is obtained; (c) the aluminum alloy rod material obtained in the step (b) is subjected to a batch-type annealing treatment; and (d) the aluminum alloy rod material obtained in the step (c) is subjected to an aging treatment, such that aluminum alloy is obtained. The invention also provides a power cable. According to the invention, through the selection and control over added elements and the adoption of a reasonable preparation process, the obtained aluminum alloy is provided with good comprehensive performance.

The invention provides an Al-Fe-Ni-RE aluminum alloy, and a preparation method of the Al-Fe-Ni-RE aluminum alloy. The method comprises the steps that: (a) an aluminum alloy ingot is cast; (b) the aluminum alloy ingot is subjected to a homogenization treatment; and the obtained aluminum alloy ingot is rolled, such that an aluminum alloy rod material is obtained; (c) the aluminum alloy rod material obtained in the step (b) is subjected to a batch-type annealing treatment; and (d) the aluminum alloy rod material obtained in the step (c) is subjected to an aging treatment, such that aluminum alloy is obtained. The invention also provides a power cable. According to the invention, through the selection and control over added elements and the adoption of a reasonable preparation process, the obtained aluminum alloy is provided with good comprehensive performance.

The invention relates to a flour modifier and use thereof, in particular to a steamed bread slice making flour modifier and use thereof. The flour modifier comprises an enzyme preparation, an oxidant,an emulsifier, a swelling agent, a phosphate and starch, can be used for making wheaten food product such as steamed bread and steamed bread slices, improve the structure of steamed bread slices, make the hole in the steamed bread slices more uniform, provide the steamed bread slices with good appearance and improve the crisp degree and yield of the steamed bread slices.

The invention provides a method for producing fermented beef jerky with compound leaven. The bacteria strain used in fermentation is lactobacillus casei and staphylococcus xylosus with volume ratio of 1:3 and volume of addition of 1-1.5%, the fermentation temperature is 20 DEG C, and the fermentation time is 5 days. The addition of lactobacillus casei reduces pH value of the product, improves safety, improves the texture of the product, and shortens fermentation period. At the same time, the addition of staphylococcus xylosus generates a large amount of flavoring substances during fermentation process, improves sensing effect of the product, and the final product has thick fragrance, good taste, and infinitive aftertaste. The inventive method is especially suitable for producing fermented beef jerky, as well as air dried sausage and sausage.

This invention relates to high-strength thermal abrasion resistance high-temperoducre alloy with low segregation and directional solidification properties. Its constitutions are (wt.%): Co9-12, Cr11-16, Mo1-3, W4-7, Al4-7, Ta4-7, Ti0-2, Re2-3, C0.01-0.15, 0.005-0.02 and Ni as the rest. The heat treatment for directional solidification steps are: 1240+-10deg.C for 0.5Hrs; 1260+-10deg.C for 0.5Hrs; 1280+-10deg.C for 4Hrs; air cooling to room temperature; 1120+-10deg.C for 4-1 Hrs; slow cooling to 1080+-10deg.C for 4Hrs; air cooling to room temperature; 900+-10deg.C; air cooling to room lemperature. This invention alloy can meet the requirement strength for design of turbine blade of aircraft engine but also has excellent thermal abrasion resistance property. The plane with the turbine blade of aircraft engine can be used for high altitude flight and flight in corrosion environment obove turbine blade of aircraft engine can be used for high altitude flight and flight in corrosion environment above sea.

The invention relates to a nutritional biscuit with high bone calcium and a making method thereof, belonging to a processing and making technique of foods required by the life of human beings. The nutritional biscuit is formed by preparing and processing the following raw materials according to a certain proportion formula and a certain production technology and comprises the following raw materials according to the formula and the mixture ratio: 950g of flour, 50g of corn starch, 350g to 450g of cattle bone powder hydrolyzing substance, 240g to 260g of flavoring agent, 140g to 160g of flavoring taste-retaining agent, 280g to 300g of nutritional extender, 80g to 100g of calcium absorption promoter, 6g to 8g of foaming agent and 1ml of butter essence. The product contains high effective calcium and abundant nutrition, the color of the surface of the biscuit is bright, and the biscuit has a deep red brown color, has the special flavor of bone, is soft, savory and crisp and has no peculiar odor. The processing procedure of the invention is shown as the attached drawing of the abstract.

The invention discloses a high-strength corrosion-resistant aluminum alloy profile and a preparation method thereof. The aluminum alloy profile comprises an aluminum alloy base body and a ceramic coating. The aluminum alloy base body is prepared from Cu, Si, Fe, Cr, Mg, Mn, Zn, Ti, Li, Ni, Zr, Y, W, V and the balance Al. The ceramic coating is prepared from SiC, Cr2O3, NiO, Cr3C2, Al2O3 and Si3N4. According to the high-strength corrosion-resistant aluminum alloy profile, ceramic powder is arranged on the surface of the aluminum alloy base body through plasma cladding, and then laser remelting is conducted, so that the obtained aluminum alloy profile has good mechanical performance such as strength, hardness and impact toughness; and meanwhile, the high-strength corrosion-resistant aluminum alloy profile has the beneficial effects of being resistant to corrosion, good in abrasion resistance, long in service life and the like.

The invention relates to a method of preparing a Mo-Cu composite material. A mixture ball consisting of 85 to 95 weight percent Mo powder, 4.65 to 14.5weight percent Cu powder and 0.35 to 0.5weight percent Ni powder is milled into mechanical alloying composite powder; after pressing and shaping, the Mo-Cu composite material is made after the power is sintered in a hydrogen sinter furnace. The Mo-Cu composite material of the invention has relative density of up to 98percent, which not only meets the use requirements of materials of parts of high-performance engines and other heat sink materials, but also is characterized by oxidation resistance, corrosion resistance, creep resistance, fatigue resistance and tiny deformation at high temperature.

The invention provides an Al-Fe-Pb-RE aluminum alloy, and a preparation method of the Al-Fe-Pb-RE aluminum alloy. The method comprises the steps that: (a) an aluminum alloy ingot is cast; (b) the aluminum alloy ingot is subjected to a homogenization treatment; and the obtained aluminum alloy ingot is rolled, such that an aluminum alloy rod material is obtained; (c) the aluminum alloy rod material obtained in the step (b) is subjected to a batch-type annealing treatment; and (d) the aluminum alloy rod material obtained in the step (c) is subjected to an aging treatment, such that aluminum alloy is obtained. The invention also provides a power cable. According to the invention, through the selection and control over added elements and the adoption of a reasonable preparation process, the obtained aluminum alloy is provided with good comprehensive performance.