55results about "Confectionery" patented technology

A cross point memory array includes a structure in which holes are formed in an insulating layer and a storage node is formed in each of the holes. The storage node may include a memory resistor and a switching structure. The master for an imprint process used to form the cross-point memory array includes various pattern shapes, and the method of manufacturing the master uses various etching methods.

Provided are a polyimide tube including a polyimide resin composition, wherein the polyimide resin composition contains a polyimide resin in which an acicular highly thermally conductive filler such as carbon nanotubes is dispersed in 15 volume percent or more relative to the total volume of the composition; the acicular highly thermally conductive filler has an orientation of 1.3 or more, the orientation being represented by the modulus of elasticity of the polyimide resin composition in the circumferential direction/the modulus of elasticity of the polyimide resin composition in the axial direction; and the polyimide tube has high thermal conductivity, is excellent in terms of mechanical strength and indentation strength, and provides a high fixing property and an excellent offsetting property; a process for producing such a tube; and a fixing belt including such a tube serving as a base member.

Since concrete materials do not cure quick enough when prototyping methods are used, so that a lower layer (2a) is already completely cured when the next layer (2b) is applied, a support material (4) is applied about the formed element (100) that is being built up in order to compensate for the lack of pressure resistance of the lower layer (2a), wherein the support material preferably has the same specific weight as the material (3) of the formed element (100). Thus, 3D-printing as well as selective curing are facilitated as build up methods.

The present invention is one kind of crisp hot radish and its production process. The main material for crisp hot turnip includes radish, gourmet powder, spirit, sugar, rice vinegar, ginger, garlic, sesame oil, dry chili, sauce, salt and sesame. The production process includes the steps of: selecting radish material and slicing; pickling and draining; mixing with other material; and sealing in pot, with the sealed radish may be eaten after 7 days. The crisp hot radish is crisp, properly hot, sourish, sweet, salty, scented and delicious, and is especially suitable for eating in tour and in field.

Particles such as tablets and gums which contain or are coated with sugar are provided with a wax coating, by spraying the particles with an aqueous-continuous emulsion having wax in the internal phase. The sprayed particles can be further coated with powdered wax and polished.

An imprint apparatus performs processing including dispensing of a resin onto an imprint region on a substrate and molding of the dispensed resin using a mold. The imprint apparatus includes a dispenser including a discharge section having an array of ports for discharging the resin, and configured to dispense the resin onto the imprint region; and a controller configured to control the dispenser, during a processing for a plurality of imprint regions of which nominal sizes are the same, such that switching is performed from one subset of the array of ports used for dispensing the resin onto one imprint region to another subset of the array of ports for dispensing the resin onto another imprint region.

An injection molding method and system for an electrical circuit utilized in vehicle door latch mechanisms is disclosed herein. A mold is generally provided in which a mold cavity is formed therein from walls of the mold. An electrical circuit associated with vehicle door latch and/or integrated with the vehicle door latch can be located within the mold cavity. A plastics material can then be injection molded into the mold cavity of the mold, wherein the plastics material covers and seals the electrical circuit to provide insulation and environmental protection to the electrical circuit.

Disclosed is a pine pollen, coffee and milk tea powder which comprises the following raw materials (by weight portion), pine pollen 30-50 parts, coffee 5-15 parts, milk powder 3050 parts, black tea 5-12 parts, white sugar 1-4 parts.

Disclosed is an imprinting apparatus and imprinting method using the same that prevent a process of forming a pattern on a substrate from being affected by flatness of a stage. The imprinting apparatus comprises a chamber unit in which a process of forming a pattern on a substrate is carried out; a stage for supporting the substrate on which a resin layer is formed; an installing member positioned above the stage and having a mold member attached to transform the resin layer so as to form the pattern on the substrate; and a first spraying unit for spraying fluid to separate the substrate supported by the stage from the stage, wherein the installing member moves the mold member in the direction getting near to the substrate separated from the stage so that the mold member and the resin layer are brought into contact with each other.

The invention discloses a walnut cake and a preparation process thereof. The walnut cake consists of the following components in parts by weight: 40-50 parts of walnut kernels, 30-40 parts of glucose syrup, 5-15 parts of white granulated sugar, 2-10 parts of starch, 1-3 parts of wafer, 1-2 parts of vegetable oil, 0.2-0.5 part of gelatin and 0.03-0.07 part of vanillin; and the preparation process comprises the steps of raw material processing, sugar boiling, stirring, cooling, bar cutting, slicing and packing. Through the invention, starch is used as a gelling agent, the content of walnut kernels in the walnut cake is increased, the traditional process is changed, the components of walnut kernels and sugar are more reasonable, and better taste and color are obtained.

The invention discloses a papaya and black tea health-care hard candy, which is prepared from the following raw materials in part by weight: 500 to 700 parts of white granulated sugar, 100 to 200 parts of glucose syrup, 10 to 20 parts of black tea, 20 to 30 parts of gordon euryale seed, 5 to 8 parts of ginger, 5 to 8 parts of lily, 5 to 8 parts of dried purslane, 10 to 15 parts of dried papaya, 5 to 8 parts of mint, and 5 to 8 parts of wild jujube. The papaya and black tea healthcare hard candy has a good taste and a heath care effect, and the raw materials are reasonably compatible with each other.

The nature of the rotational molding process is cyclic. It requires the temperature of the rotating mold and the plastic it is charged with to be elevated from room temperature to beyond its melting temperature and then cooled back to room temperature. Consequently, rotational molding cycle times are lengthy, which is often considered as the fundamental drawback of this plastic fabrication process. The motivation and objectives of this disclosure are twofold. The presently proposed invention focuses on developing an innovative extrusion-assisted rotational foam molding processing technology for the manufacture of integral-skin cellular composite moldings having adjacent, but clearly distinct, layers of non-cellular and cellular structures, consisting of identical or compatible polymeric grades. Its primary goal is to significantly reduce the processing cycle time in comparison with respective currently implemented technologies by employing melt extrusion in order to maximize the speed of controlled polymer melting.

The invention relates to the field of food processing, and concretely relates to a low-sugar nougat and a production method thereof. The low-sugar nougat comprises, by weight, 1.2-1.5 parts of water,0.5-0.9 part of gelatin, 0.3-0.6 part of egg white, 3-4 parts of erythritol, 5-6 parts of trehalose, 13-16 parts of syrup, 0.01-0.05 part of edible salt, 2-5 parts of cream, 3-6 parts of milk powder,0.01-0.03 part of vanillin and 10-15 parts of peanut kernels. Additionally, the addition of the trehalose and erythritol reduces the sugar content of the nougat, prevents the conversion of reducing sugar in the boiling process, and improves the stability and the fresh-keeping property of the product; and a water bath heating process and a programmed vacuum cooling process are adopted, so the nougat has the advantages of soft and fine taste, complete structure, long storage time, proper energy supplementation and good texture.

A system for producing chocolate-based articles in solidifying form includes at least a first conveyor belt and a loading section for loading mould trays onto the at least first conveyor belt, which is arranged for transporting the mould trays through a cooling chamber along a first cooling path. The cooling chamber is arranged for solidifying the chocolate mass under predetermined conditions before the mould trays are collected. An air circulation device is arranged between the top load carrying side of the at least first conveyor belt and a bottom side of the mould trays such that cooling air can circulate along the bottom side of the mould trays

The method for forming tablets uses a roll press type apparatus for forming powdery material. The apparatus comprises two rolls for compressing tablets, wherein the rolls have a cylindrical shape and are arranged in the same direction, and can rotate toward their inner sides. When only one of the rolls has the plurality of cavities for forming tablets that are disposed on its outer surface, the speeds of their outer surfaces are controlled so that the speed of the roll that has the plurality of cavities on its outer surface is slower than that of the roll that has no cavity. Further, when both rolls have the plurality of cavities for forming tablets that are disposed on their outer surfaces, the speeds of their outer surfaces are controlled so that the speeds of the rolls differ.

Consequently, tablets that have a high dimensional accuracy and no burrs formed around them can be produced.

The present disclosure relates to mold components and imprint lithography techniques applied on the basis of organic mold materials in order to form polymer microstructure elements. It has been recognized that adapting surface characteristics of at least one mold component may significantly enhance performance of the lithography process, in particular with respect to suppressing residual polymer material, which in conventional strategies may have to be removed on the basis of an additional etch process.

An oven protection system for a thermo-forming machine having a source of heat for heating a workpiece. The oven protection system includes a barrier that is movable from a stored position to a deployed position between the source of heat and the workpiece in response to a predetermined condition.

The invention belongs to the technical field of foods, and particularly relates to a making method of candied fruits. In order to solve the technical problem, the invention aims to provide the making method of the candied fruits, and the making method comprises the following steps: step I, screening out mature fruit raw materials with intact shapes; step II, cleaning the selected fruit raw materials; step III, pickling the cleaned fruit raw materials in a cooling manner so as to obtain first candied fruit products; step IV, cooking the first candied fruit products so as to obtain second candied fruit products; step V, pickling the second candied fruit products so as to obtain candied fruits; and step VI, packaging the candied fruits. The candied fruits made by the making method disclosed by the invention are favorable in flavor, beautiful in shape, fresh and bright in color, and free from pigments, and the food safety performance is favorable.

A solid seasoning product in the form of a stick, rod, thread, band, bead, pellet or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be inserted into or mixed with food comprising meat, poultry, rice, grains or other particulate foods prior to heating to prepare the food. The product is composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning.

A ball mold is composed of two half bodies and two hemispherical cavities respectively defined in the two half bodies to correspondingly match with each other to perform a ball-shaped interior inside the ball mold. Each of the two half bodies has an inner surface, at least one smooth area and at least one rough area; both areas are defined in the inner surface. Preferably, the smooth area has a gouged depth deeper than that of the rough area. Therefore, a ball molded by the ball mold has rough elevated portions corresponding to the rough areas on the ball mold and smooth recesses corresponding to the smooth areas on the ball mold. The ball only needs to be attached with pieces of artificial leather inside smooth recesses to be flush with the rough elevated portions. Thereby, the ball with two different surfaces is achieved in a convenient way without thermal pressing.

The presently-disclosed subject matter relates to an apparatus and methods for extruding a material. Embodiments of the apparatus comprise a chamber that includes an opening that faces at least a downstream side of the chamber, a die slideably received by the opening that includes a channel that is in fluid communication with the chamber, and a base portion that includes a fixture, the fixture being annular and configured to couple to a downstream side of the die. Embodiments of methods for extruding the material can include providing the apparatus, placing a material in an original state within the opening of the chamber, applying a force to an upstream side of the chamber to thereby push the material through the channel of the die, and collecting the material in a modified state downstream of the fixture.

The invention relates to a fruit and vegetable processing technology, specifically relates to a method of preparing preserved carrot, and belongs to the technical field of food processing. Carrot is subjected to such as water boiling and soaking, so as to obtain the products of the preserved carrot. Carrot is extremely rich in carotene and carotene is rarely damaged at high temperature and easily absorbed by human body, and in the civil carrot has certain effect on treating infantile malnutrition and malnutrition. Carrot can invigorate the spleen and harmonize the stomach, the sugar content of carrot is higher than that of general vegetables, and moreover carrot contains various nutrients such as protein, fat, mineral and vitamin C. The preserved carrot has beautiful appearance and delicious and sweet taste, and can be used as snack at one's leisure and deeply favored by market.

The invention belongs to the field of functional food, and particularly relates to whitening, moisturizing and anti-saccharification soft sweets and a preparation method thereof. The whitening, moisturizing and anti-saccharification soft sweets are prepared from the following components in parts by mass: 500-900 parts of a sweetening agent, 10-60 parts of a gel agent, 50-200 parts of a functional component and 1-20 parts of an acidity regulator. According to the whitening, moisturizing and anti-saccharification soft sweets, after tremella is ground into pulp, pectinase and hemicellulase are added, the hemicellulase can enzymatically hydrolyze tremella polysaccharide into micromolecular tremella polysaccharide, and the micromolecular tremella polysaccharide is convenient for human body to absorb; and meanwhile, the acidity regulator is added to form glucuronic acid with the micromolecular tremella polysaccharide, and the glucuronic acid can effectively scavenge free radicals, the tremella polysaccharide has gelling property, and when the tremella polysaccharide is matched with the gels, the dosage of the gels can be reduced, so that the obtained soft sweets have good elasticity and hardness.