Lithium battery weighing equipment

The utility model provides a lithium battery weighing device comprising a feeding mechanism composed of a plurality of sets of feeding tables, the feeding tables are installed on a screw rod, the screw rod is driven by a driving motor to rotate, limiting columns are arranged on the two sides of the screw rod, and the feeding tables are installed on the limiting columns in a sliding mode; the material taking and placing mechanism is composed of two sets of clamping structures, the two sets of clamping knots are both installed on a limiting guide rail in a sliding mode and driven by a driving motor, each of the two sets of clamping knots comprises two sets of clamping jaws, and the clamping jaws are arranged at the two ends of the clamping structures respectively; the weighing mechanism is composed of a plurality of high-precision electronic weighing platforms; according to the lithium battery weighing device, the feeding mechanism, the taking and placing mechanism and the weighing mechanism ...

Method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate

The invention relates to a method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate. The method comprises the following steps that concentrated soybean hydrolysate, reducing sugar, amino acids, table salt and thiamine are mixed, water is supplied for the mixture until desired amount, the mixed solution undergoes a Maillard reaction at a temperature of 100-110 DEG C for 1-3h, and the reaction product is cooled to a room temperature so that the animal source-free sauce-fragrant meat flavor is obtained. The method has simple processes, is convenient for operation and can produce the thick sauce-flavor meat flavor by the Maillard reaction without use of any animal-derived materials. The animal source-free sauce-fragrant meat flavor has thick and mellow meat flavor and outstanding sauce flavor.

Method for rapidly fermenting instant sour meat by using composite strains

The invention discloses a method for quickly fermenting instant sour meat by composite strains, which belongs to the technical field of meat food processing and is characterized by comprising a raw material pretreatment process, a pickling process and a fermentation process. An acidity adjusting process is further arranged after the pickling process, and the acidity adjusting process comprises the steps of adding an auxiliary agent and adjusting the PH of the meat to be 5. The method has the beneficial effects that the fermentation rate is increased through composite strain fermentation; high-temperature fermentation is carried out, and the composite strain can be quickly fermented in an environment of 40 DEG C, so that the fermentation time is greatly shortened; and the pH in the initial stage of fermentation is adjusted by adding the acidic auxiliary agent, so that the generation of infectious microbes is effectively inhibited, and the taste and flavor of the product are improved.

Preparation method for cumin essential oil with cooked flavor

The invention relates to a preparation method for cumin essential oil with a cooked flavor. The preparation method comprises the following steps of weighing 100 parts by mass of the cuminl adding 5-20 parts of ethanol with a volume concentration of 60-100%; mixing the cumin and ethanol uniformly; sealing; immersing in wine for 4-24 hours at a room temperature, and thus a prepared raw material is obtained; heating the prepared raw material to a temperature of 120-170 DEG C; frying for 10 min-20 min; cooling to a room temperature to obtain a fried raw material; smashing the fried raw material; and extracting with a supercritical carbon dioxide device, thereby obtaining the cumin essential oil with the cooked flavor. The preparation method combines a Chinese herbal medicine processing technology and a supercritical fluid extraction technology. Firstly, cumin particles are immersed in the wine; then cumin particles are fried, so that a unique cooled flavor is produced, and requirements of food ...

Particle type compound seasoning with juice explosion feeling and preparation method of particle type compound seasoning

The invention discloses a granular compound seasoning with a juice explosion feeling and a preparation method, and belongs to the technical field of food seasoning processing, the granular compound seasoning comprises a material A, a material B, a material C and a material D. The granular compound seasoning is characterized in that the material A is a 15% gelatin solution, and the material B is a liquid or semi-solid compound seasoning sauce; the material C is viscous liquid formed by emulsifying 2% of curdlan and 5% of sodium alginate at the temperature of 5-10 DEG C; the material D is a calcium chloride solution, preparing a preform in which the material A wraps the material B by adopting a double-tube pulse type filling method, then adding the preform into cold water of 0-5 DEG C, and standing for 10-20 minutes to obtain spherical particles; and putting the mixture into the material C and dispersing the mixture into the solution D to obtain gel particles. The preparation method disclosed ...

Method for preparing capsicum oleoresin by extracting fermented chilli by supercritical carbon dioxide

The invention relates to a method for preparing capsicum oleoresin by extracting fermented chilli by supercritical carbon dioxide. The method comprises the following steps: (1) selecting and pretreating chilli; (2) fermenting the chilli by microorganisms; (3) extracting chilli oil resin by supercritical CO2. According to the method, fresh chilli is used as a raw material; a microorganism fermentation technology and a supercritical CO2 extraction technology are combined to extract the chilli oil resin, so that loss caused by mildewing in airing and storing processes of the fresh chilli can be reduced, and a product with high extracting rate, high purity, high flowability, mellow spiciness, rich nutrition and soft hot feeling can be obtained; a certain reference value is provided for deep development and comprehensive utilization of the chilli product; the product has a wide development prospect.

Method, device and system for predicting transit information of satellite and storage medium

The invention discloses a method, device and system for predicting satellite transit information and a storage medium. The method comprises the following steps: a server determines the maximum time deviation by using first prediction time information determined according to the number of two lines of orbits and second prediction time information determined according to the number of six orbits; the server uses the maximum time deviation and a preset iterative algorithm to inject orbit optimization parameters to the satellite; and the communication terminal determines transit forecast information of the satellite according to the orbit optimization parameters sent by the satellite. According to the technical scheme provided by the embodiment of the invention, the time difference between the two prediction times determined according to different parameters is determined, and the difference is iteratively processed, so that the optimization of the orbit parameters of the satellite is realized ...

Blade of blade wheel of sausage stuffer, sausage stuffer and application

The invention discloses a blade wheel blade of a sausage stuffer, the sausage stuffer and application, and belongs to the technical field of meat food processing.The blade wheel blade of the sausage stuffer comprises a blade body; a blade groove is formed in the blade body, a protruding structure matched with the blade groove is arranged on the side wall of the blade body, the blade body and the blade groove are spaced through the protruding structure to form a cavity, the blade body is arranged to be of a block-shaped structure with the rectangular cross section, and through holes are evenly formed in one side of the blade body in the transverse direction and the vertical direction. The sausage stuffer has the advantages that on the basis of a traditional vane pump sausage stuffer, the sausage stuffer with sausages with tiger skin lines is accidentally obtained only by arranging the protruding structures matched with the vane grooves on the side wall of the blade body.

Satellite signal demodulation method, device, equipment and medium

The invention discloses a satellite signal demodulation method and device, equipment and a medium. The method comprises the following steps: acquiring a current satellite signal and current adjustment parameter information at a current moment, wherein the current adjustment parameter information comprises a demodulation gain parameter, a first optimization gain parameter and a filter coefficient; and performing channel energy sensing and signal demodulation on the current satellite signal based on the current adjustment parameter information, and determining the next adjustment parameter information at the next moment and the demodulated current data frame. The demodulation gain parameter, the first optimization gain parameter and the filter coefficient are determined in the downlink time slot by adopting channel energy perception, and the capture of the synchronization head and the frame demodulation decoding are completed in the downlink time slot to obtain the current data frame, so ...

Closed roof slab or wallboard and their uses

Driving pilot lamp device

The utility model discloses a driving pilot lamp device, including switch block, control circuit and a plurality of pilot lamp of connecting in order, the switch block includes a plurality of shift knob, make up or click single switch between the shift knob and send different control signal to control circuit to make the banks of each pilot lamp arrange different traffic instruction pattern respectively. The utility model discloses pattern is instructed in the traffic that can clearly show multiple difference directly perceivedly, and the design is very humanized.

Closed roof slab or wallboard and their uses

An enclosed roof board or wall board, comprises a filled pressured formed board and a glass plate enclosed and connected onto it, the shape of the glass plate cross-section is at-least one arc; a vacuum layer is arranged between the filled pressured formed plate and the glass plate, a vacuum emptying nozzle which is connected to the vacuum layer is set on the filled pressure formed plate. The invention has advantages as sound insulation, heat insulation, energy saving, small sized and light weight, and also can be used as solar water heater.

Method for preparing shrimp paste by using low-value shrimp and shrimp offal

The invention relates to a method for preparing shrimp paste by using low-value shrimp and shrimp offal. The method comprises the following steps of washing the low-value shrimp; removing impurities; grinding; adding water for homogenizing; carrying out autolysis; adding protease to carry out enzymolysis; adding reducing sugar and amino acids to carry out a Maillard reaction by using a enzymatic hydrolysate as a base material; cooling a reaction liquid to a room temperature; adding shrimp flavor substances; and regulating to obtain the shrimp paste. The shrimp flavor substances are obtained by using shrimp offal such as shrimp heads and shrimp shells as raw materials and extracting by using supercritical carbon dioxide extraction technology. The method prepares the shrimp paste by using the low-value shrimp and shrimp offal, effectively reduces source waste and environment pollution, has significant social importance and considerable economic benefits, and guarantees that the sources of ...

Preparation method of faux-meat leisure food with steamed gluten flavor

The invention relates to a preparation method of faux-meat leisure food with a steamed gluten flavor. The preparation method comprises the following steps: carrying out blank rehydration, namely, arranging a blank in warm water at 40-80 DEG C, adding fermented soy sauce into the warm water, and soaking the blank in the warm water for 1-5h; carrying out blank dehydration, namely, dehydrating the blank with a centrifuge for 40s at 2,000-4,000rpm to obtain a dehydrated blank; frying, namely, placing the dehydrated blank in soybean oil at 150-190DEG C, frying the dehydrated blank for 1-5min; and packaging, namely, uniformly mixing the cooled fried blank and steamed gluten sauce and pickled vegetables in a mixer, and performing vacuum packing and sterilization to obtain the faux-meat leisure food with the steamed gluten flavor. According to the preparation method provided by the invention, the cooking process of steamed gluten is integrated, steamed gluten flavor sauce and the faux-meat leisure ...