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345results about How to "Increase osmotic pressure" patented technology

Early evaluating method for tea tree winter resistance

The invention belongs to the field of botany, and particularly relates to an early evaluating method for tea tree winter resistance. The soluble sugar (mainly cane sugar) content is one important physiological basis for the strength of the tea tree winter resistance and one important presentation of the low temperature adaptability of the tea tree variety; and as the temperature is gradually lowered with the approaching of the winter, the cane sugar content of the tea tree leaves is gradually increased, however the tea tree variety with high winter resistance has higher-increased cane sugar content than the tea tree variety with low winter resistance. The early evaluating method for the tea tree winter resistance evaluates the winter resistance of the tea tree by measuring the cane sugar content in the tee tree leaves, so as to evaluate and select the tee tree variety with high winter resistance and provide basis for variety introduction for the tea tree.
Owner:ANHUI AGRICULTURAL UNIVERSITY

Nanometer foam oxygen increase generator

The invention discloses a nanometer foam oxygen increase generator which comprises a jet flow negative pressure air inlet device, an oxygen generator, a gas liquid mixing tank, a water pump, a rotating aeration head and a magnetization pipe. An oxygen output port of the oxygen generator is communicated with a gas liquid mixing chamber of the jet flow negative pressure air inlet device, and an outlet of the jet flow negative pressure air inlet device is communicated with the gas liquid mixing tank. A liquid inlet and a liquid outlet of the water pump are respectively communicated with the gas liquid mixing tank to form the circulation. The rotating aeration head is connected onto a pipeline loop where the water pump is connected with the gas liquid mixing tank. The magnetization pipe is sleeved on a pipeline where the water pump is connected with the gas liquid mixing tank. The nanometer foam oxygen increase generator utilizes the jet flow negative pressure air inlet device, the gradient magnetization pipe and the rotating aeration injection head, is stable and controllable in proportion, strengthens osmotic pressure, solubility, surface tension and dissolved oxygen content of water, obtains small bubbles with smaller size, larger surface area and larger surface tension and can generate nanometer bubbles of 1-100nm through repeated circulation.
Owner:SHENZHEN HUASHUI ENVIRONMENTAL PROTECTION TECH

Method for quickly preserving eggs preserved in rice wine under reduced pressure

The invention relates to a method for quickly preserving eggs preserved in rice wine under a reduced pressure. The method is characterized in that: when raw eggs (duck eggs or hen eggs) are preserved in a preserving agent, the internal vacuum degree of a preserving container is kept between 0.05 MPa below zero and 0.1 MPa below zero. A method for keeping vacuum comprises the following steps of: (1) decompressing and vacuumizing the raw eggs, namely decompressing and vacuumizing the preserving container for accommodating the raw eggs for 2 to 5 minutes until the internal vacuum degree of the preserving container is between 0.05 MPa below zero and 0.1 MPa below zero; (2) sucking prepared preserving liquid; and (3) decompressing and vacuumizing once again, namely decompressing and vacuumizing the preserving container for 10 to 25 minutes until the internal vacuum degree of the preserving container is between 0.05 MPa below zero and 0.1 MPa below zero. During preservation of eggs preserved in rice wine, the preserving container is decompressed and vacuumized, the raw eggs are soaked under a vacuum condition, the permeation pressure of preserving liquid is raised under the vacuum condition, and a negative pressure can be quickly and uniformly transferred to each part of the entire preserving container without being limited by the shapes and sizes of the raw eggs, so that liquid permeation speed of the raw egg is increased, the preserving time of the raw eggs is shortened to 8 weeks, and the production period of eggs preserved in rice wine is shortened greatly.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY

Seafood flavouring and its producing method

A flavouring is prepared from the head and shell of prawn through frying in hot oil, flavouring, pulverizing, grinding, packing and sterilizing. Its advantages are high flavouring effect, short preparing period, and no environmental pollution.
Owner:湛江市九洲星生物科技有限责任公司 +1

Processing method of charbroiled dried meat slices

ActiveCN102349659AIncrease profitHigh degree of mechanized operationFood preparationFleshWater content
The invention relates to a processing method of charbroiled dried meat slices. Dried meat slice products processed by the existing technology can not meet the demands of consumers. Raw materials according to the invention comprise raw material meat, sugar, fish gravy, white pepper, soy sauce and licorice root powder according to the weight ratio of 100: (25-35): (6-10): (0.08-0.12): (1.5-2.5): (0.003-0.08); and the processing method comprises the following steps: firstly cutting the raw material meat into small cubes, mixing the sugar, the fish gravy, the white pepper, the soy sauce and the licorice root powder with the small meat cubes for getting meat stuffing, placing the meat stuffing in a die for getting the shaped meat stuffing, drying at the temperature of 45-55 DEG C, placing the shaped dried meat slices in a charbroiling furnace at the temperature of 85-90 DEG C for charbroiling for 0.8-1.2 hours, and further baking in an electric baking oven at the temperature of 210-225 DEGC for 10-15 minutes so as to prepare the dried meat slices. The processing method is simple in technology and easy to operate, the prepared dried meat slices are soft in tissues, red and bright in color and luster, comfortable in taste and unique in flavor, and the water content is 17%-18%.
Owner:ZHEJIANG QINGLIAN FOOD +1

Method for preparing environmentally responsive monodisperse cyclodextrin polymer hollow microspheres

The invention relates to a method for preparing environmentally responsive monodisperse cyclodextrin polymer hollow microspheres. In the process of preparing multi-cavity poly (N-isopropylacrylamide-cyclodextrin) hollow microspheres, the hollow microspheres are endowed with environmental responsiveness, and in the process of preparing crosslinking cores, acid monomers are added to be copolymerized with NIPAM monomers so as to obtain acidic cores; and after cyclodextrin monomers and a crosslinking agent are added into the acidic cores so as to obtain core/shell-structured microspheres, the core/shell-structured microspheres are treated by using alkali liquor, and an ionization effect generated by acid-base neutralization accelerates the collapse of cores and the swelling of crosslinking shell layers, so that the permeability of the shell layers subjected to swelling is enhanced, therefore, a situation that PNIPAM (core) chains in the shell layers quickly escape so as to obtain microspheres is facilitated, and PNIPAM and acid ingredients in the microspheres also endow the hollow microspheres with pH and temperature responsiveness. The method disclosed by the invention solves the problems existing in hollow microsphere preparation implanted by using the existing 'self-removable' technique.
Owner:NORTHWESTERN POLYTECHNICAL UNIV

Method for preparing alpha phase and beta phase silicon nitride powder by improved direct nitriding method

The invention relates to a method for preparing alpha phase and beta phase silicon nitride powder by improved direct nitriding method. The method is mainly an improvement based on the existing direct nitriding method; metallic silicon powder and nitrogen react in a completely sealed reaction device; reaction gas is mixed gas of the nitrogen and inert gas (such as argon); and the inert gas has two functions of serving as shielding gas to prevent the silicon powder from oxidation and performing supercharging to raise seepage pressure of the nitrogen to promote nitriding of metallic silicon during reaction. The reaction speed of the metallic silicon and the nitrogen is controlled by adjusting the proportion of the nitrogen in the mixed gas to control the temperature in a reaction vessel, and a silicon nitride product with an objective constituent phase (an alpha phase and a beta phase) can be obtained finally. The method is simple in operation process, reduces energy and raw material consumption, does not require an additional diluent, a catalyst and the like, greatly saves production cost, and facilitates realizing industrial production.
Owner:SHANGHAI UNIV

Method for producing low-sugar and low-heat value golden thread preserved date

The invention relates to a manufacturing method for golden thread preserved dates with low carbohydrate and lower calorific value, which comprises the steps of the screening, the cleaning, the filum dividing, the scalding and bleaching, the saccharifying and soakage, the baking and the reshaping of Chinese date fruit and the packaging of finished products; and is characterized in that: ethroglucin is used for replacing part of saccharose in the saccharifying or soakage process for manufacturing the Chinese date fruit. Being determined by tests, the sugar content of the golden thread preserved dates produced by the method of the invention is reduced from 70 percent or so which is originally processed by adopting the traditional technology to 20 to 30 percent, and the original flavor and sweet taste of the golden thread preserved dates are not affected; furthermore, as the permeation pressure of the ethroglucin is high, sugar-permeating time is greatly reduced, process is simplified and cost is reduced; in addition, the ethroglucin does not have the Maillard reaction of reducing sugar, therefore, in the process of saccharigying, the color change of the Chinese dates is small, and the products have light color and luster and better condition.
Owner:BINZHOU SANYUAN BIOLOGICAL TECH
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