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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 9. Отображено 9.
23-06-2023 дата публикации

Distribution network master station and local cooperative feeder fault self-healing method and system

Номер: CN116316549A
Автор: WANG RONG, ZHOU ZHONGQIANG, JING SHIYI, LIAN YIN, WU HONGSONG, DENG RUIFENG, HE CAIHUA, RAO HONGYU, TIAN JING, WANG KUNLUN
Принадлежит:

The invention discloses a distribution network master station and on-site cooperative feeder fault self-recovery system, which comprises a real-time fault information collection module used for collecting real-time fault information; the fault detection module is used for comprehensively analyzing and filtering signals within the fault detection time range and checking whether signals capable of starting the fault self-recovery system exist or not; the fault positioning module is used for judging a fault interval according to the locking and closing signal; the fault isolation module is used for judging whether isolation is needed or not according to the fault information; the fault recovery module is used for recovering the fault after the fault is completely isolated; and the scheme display module is used for displaying and storing the distribution network fault self-recovery system scheme in a certain format, and performing process display, query and analysis, and the system realizes ...

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Номер записи: 1
10-06-2015 дата публикации

Chili oil and preparation method thereof

Номер: CN104686977A
Автор: LIU HAIYUAN, JIANG FENGLIN, HE CAIHUA
Принадлежит:

The invention discloses a preparation method of chili oil, and relates to the field of seasonings. The method comprises the following steps: frying seasoning chili for 3-10 minutes at the temperature of 80-100 DEG C, and baking for 5-15 minutes, thereby obtaining seasoning chili powder; frying flavor blending chili for 3-10 minutes at the temperature of 90-110 DEG C, baking for 5-15 minutes at the temperature of 85-95 DEG C, heating to the temperature of 90-110 DEG C, frying for 3-10 minutes, and baking at the temperature of 85-95 DEG C for 5-15 minutes, thereby obtaining the flavor blending chili powder; preparing color blending pepper powder by adopting the method for preparing the flavor blending chili powder; and heating 55-60 parts of edible oil to 110-130 DEG C, adding 2-5 parts of the seasoning chili powder, 30-35 parts of the flavor blending chili powder and 8-10 parts of the color blending chili powder, and sealing and storing so as to obtain the chili oil. The chili oil which ...

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Номер записи: 2
23-09-2015 дата публикации

Thin-layer cyclic voltammetry method for detecting continuous multi-step electron transfer on liquid-liquid interface

Номер: CN104931569A
Автор: LU XIAOQUAN, WANG XUEHUAI, MA QIAOLING, LUO DI, HU YIPING, GUO XUDONG, HE CAIHUA
Принадлежит:

The invention discloses a thin-layer cyclic voltammetry method for detecting continuous multi-step electron transfer on a liquid-liquid (L/L) interface. The method comprises the followings steps: (1) polishing a pyrolytic graphite electrode with aluminium sesquioxide turbid liquid; (2) performing cyclic voltammetry scanning; (3) acquiring volt-ampere response peaks; (4) acquiring a cyclic voltammogram; (5) acquiring a volt-ampere response diagram of CoTPP (Cobalt Tetraphenyl Porphine) in NB (Nitrobenzene); (6) testing a cyclic voltammogram of CoTPP in an organic phase and Ru(NH3)6Cl3 in a water phase; (7) drawing an iobs-c<*>H2O diagram; (8) acquiring a three-step electron transfer rate constant value, and calculating the migration rate constant of continuous multi-step electron transfer. The thin-layer cyclic voltammetry method has the advantages of easiness, convenience, rapidness, easiness in operation and the like and becomes a novel method for researching a charge transfer process ...

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Номер записи: 3
28-04-2023 дата публикации

Power distribution network planned power failure execution tracking and optimization decision-making method

Номер: CN116029412A
Автор: LIN YUAN, JIANG SHIBO, HUANG DAIYUN, CHEN HUAN, YANG LISHUN, HE CAIHUA, YAO YU, LIAO QIAN, LIU LU, GU YOUFANG
Принадлежит:

The invention discloses a power distribution network planned power failure execution tracking and optimization decision-making method. The method comprises the following steps: setting annual power failure indexes of a global state and each county bureau, and compiling a monthly power failure plan of a power distribution network of each county bureau; establishing a multi-target monthly power-cut plan scheduling optimization analysis model, performing monthly power-cut plan scheduling optimization, and issuing a weekly power-cut plan; the model tracks the actual completion condition of the power-cut plan of each county bureau, analyzes and calculates the power-cut plan completion rate and the power supply reliability index of each county bureau, prompts the management department to adjust the annual power-cut index of each county bureau when the power supply reliability index is abnormal, and prompts the management department to adjust the annual power-cut index of each county bureau when ...

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Номер записи: 4
13-07-2011 дата публикации

Flavored bittern fish food and preparation method thereof

Номер: CN0101536792B
Автор: FENGLIN JIANG, HAIYUAN LIU, CAIHUA HE, JIANG FENGLIN, LIU HAIYUAN, HE CAIHUA
Принадлежит:

The invention discloses a flavored bittern fish food and a preparation method thereof. The preparation method comprises the following steps: 100 parts of cleaned and drained block fish or meat is added with 1 part of common salt and 6 parts of cooking wine to be evenly mixed for 30-minute curing, and then the obtained mixture is taken out for 2-hour air drying, and the air-dried fish or meat is deep-fried for 10-12 minutes and added with 100 parts of bittern blending materials for 5-10 minutes of soaking, thus preparing the flavored bittern fish food. The flavored bittern fish food has the advantages of special flavor, rich nutrition, high safety and convenient eating.

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Номер записи: 5
13-08-2014 дата публикации

Instant non-fried salted duck egg white-reinforced hot dry noodles and production method thereof

Номер: CN103976273A
Автор: LIU HAIYUAN, HE CAIHUA
Принадлежит:

The invention relates to instant non-fried salted duck egg white-reinforced hot dry noodles which are prepared from the following raw materials by mass percent: 45%-48% of flour, 0.1%-0.3% of edible alkali, 1%-2% of edible salt, 1%-3% of salted duck egg white, 2%-4% of starch acetate, 10%-15% of fishbone soup and 25%-35% of water. The invention further provides a preparation method of the dry hot noodles. The preparation method comprises the steps of grinding dry fishbone into powder, and carrying out high-pressure treatment at 120 DEGC for 40 minutes according to a fishbone soup recipe; adding raw and auxiliary materials into a double-shaft double-speed dough mixer according to the recipe, and stirring to be uniform; leavening for 40-50 minutes; pressing and slitting leavened dough slices through a continuous slice pressing machine; stewing continuous noodles through a continuous noodle steaming machine for 30-40 minutes; quantitatively slitting to form flour cakes; drying and disinfecting ...

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Номер записи: 6
13-07-2011 дата публикации

Non-fried flavor instant noodle and industrialization high-efficiency production method

Номер: CN0101491314B
Автор: HAIYUAN LIU, FENGLIN JIANG, CAIHUA HE, LIU HAIYUAN, JIANG FENGLIN, HE CAIHUA
Принадлежит:

The invention relates to a method for producing instant noodles, in particularly to non-fried flavor instant noodles and an industrial efficient production method thereof. The method comprises the following steps: using a vacuum dual-speed dough kneading machine to mix the following materials loosely at a high speed for 6 minutes: 100 portions of wheat flour, 5 to 20 portions of softening water, 1 to 2 portions of cooking salt, 0.1 to 0.3 portion of dietary alkali, 0.2 to 0.6 portion of sodium carboxymethyl cellulose, 0.1 to 0.5 portion of composite phosphate, 0.5 to 1.5 portions of lecithin,1 to 2 portions of active dry yeast, and 5 to 15 portions of modified starch; mixing the materials at a low speed for 5 minutes at a temperature of between 25 and 30 DEG C; stirring and mixing the flour evenly; proofing the flour to form a gluten matrix inside a flour dough; tabletting and cutting the flour dough with the gluten matrix into noodles; curing the noodles and then spraying oil thereon; ...

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Номер записи: 7
29-07-2009 дата публикации

Non-fried flavor instant noodle and industrialization high-efficiency production method

Номер: CN0101491314A
Автор: HAIYUAN LIU, FENGLIN JIANG, CAIHUA HE, LIU HAIYUAN, JIANG FENGLIN, HE CAIHUA
Принадлежит:

The invention relates to a method for producing instant noodles, in particularly to non-fried flavor instant noodles and an industrial efficient production method thereof. The method comprises the following steps: using a vacuum dual-speed dough kneading machine to mix the following materials loosely at a high speed for 6 minutes: 100 portions of wheat flour, 5 to 20 portions of softening water, 1 to 2 portions of cooking salt, 0.1 to 0.3 portion of dietary alkali, 0.2 to 0.6 portion of sodium carboxymethyl cellulose, 0.1 to 0.5 portion of composite phosphate, 0.5 to 1.5 portions of lecithin, 1 to 2 portions of active dry yeast, and 5 to 15 portions of modified starch; mixing the materials at a low speed for 5 minutes at a temperature of between 25 and 30 DEG C; stirring and mixing the flour evenly; proofing the flour to form a gluten matrix inside a flour dough; tabletting and cutting the flour dough with the gluten matrix into noodles; curing the noodles and then spraying oil thereon; ...

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Номер записи: 8
23-09-2009 дата публикации

Flavored bittern fish food and preparation method thereof

Номер: CN0101536792A
Автор: HAIYUAN LIU, FENGLIN JIANG, CAIHUA HE, LIU HAIYUAN, JIANG FENGLIN, HE CAIHUA
Принадлежит:

The invention discloses a flavored bittern fish food and a preparation method thereof. The preparation method comprises the following steps: 100 parts of cleaned and drained block fish or meat is added with 1 part of common salt and 6 parts of cooking wine to be evenly mixed for 30-minute curing, and then the obtained mixture is taken out for 2-hour air drying, and the air-dried fish or meat is deep-fried for 10-12 minutes and added with 100 parts of bittern blending materials for 5-10 minutes of soaking, thus preparing the flavored bittern fish food. The flavored bittern fish food has the advantages of special flavor, rich nutrition, high safety and convenient eating.

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Номер записи: 9