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    • 89. 发明申请
    • RIBBING PROCESS, PARTICULARLY FOR PROVIDING LEATHER COVERINGS
    • 特别用于提供皮革覆盖物的罗纹工艺
    • WO2018077702A1
    • 2018-05-03
    • PCT/EP2017/076630
    • 2017-10-18
    • POLTRONA FRAU S.P.A.
    • TURETTI, Gianbattista
    • C14B1/56D06C23/04A47C17/00
    • A ribbing process (10), particularly for providing leather coverings, comprising the steps of: – applying (12) a covering material (32) on a template (34) that comprises a plurality of longitudinally extended seats (40), – inserting (14) a plurality of longitudinally extended forming rods (42) in the plurality of seats (40) of the template (34), making the covering material (32) adhere to the template (34) and providing a plurality of seats (33) in the covering material (32), – hot pressing (16) a first assembly that comprises the template (34), the covering material (32), and the plurality of forming rods (42), thermoforming the covering material (32), – removing (18) from the first assembly the plurality of forming rods (42), – cooling (20) the template (34) and the covering material (32).
    • 特别用于提供皮革覆盖物的加肋工艺(10),包括以下步骤: - 在模板(34)上施加(12)覆盖材料(32),所述模板(34)包括多个纵向延伸的 将所述模板(34)的所述多个座(40)中的多个纵向延伸的成形杆(42)插入(14),使所述覆盖材料(32)粘附到所述模板(34);以及 在所述覆盖材料(32)中提供多个座(33), - 热压(16)包括所述模板(34),所述覆盖材料(32)和所述多个成形杆(42)的第一组件, 将所述覆盖材料(32)热成形, - 从所述第一组件移除(18)所述多个成形杆(42), - 冷却(20)所述模板(34)和所述覆盖材料(32)。
    • 90. 发明申请
    • METHOD FOR PREPARING FROZEN FOODS AND FROZEN FOODS OF PREDOMINANTLY PLANT ORIGIN
    • 制备冷冻食品和植物冷冻食品的方法
    • WO2018073846A1
    • 2018-04-26
    • PCT/IT2016/000246
    • 2016-10-20
    • INDUSTRIE ROLLI ALIMENTARI S.P.A.
    • ROLLI, Gian Paolo
    • A21D13/41A21D13/04A21D13/06A21D15/02A21D13/43
    • A method for preparing frozen foods, which comprises the steps of: - washing vegetables in order to eliminate any residues; - subjecting the vegetables to mechanical treatment in order to isolate the edible part thereof; - cutting the vegetables into small parts having dimensions comprised between 2 mm and 20 mm, through the use of a cutting device; - cooking the small parts by way of subjection to boiling, steaming and the like; - freezing the cooked small parts by way of a freezer to a temperature comprised between -10 °C and -30 °C; - measuring predefined quantities of ingredients which comprise the small parts of vegetables, egg white and at least one regulator for parameters such as flavor enhancement, flavoring, texture and the like; - homogenizing the ingredients by way of apparatuses for cutting and mixing, producing a homogeneous mixture; - distributing the mixture on at least one surface in order to generate layers thereof of predefined dimensions; - freezing the layers by way of a freezer to a temperature comprised between -10 °C and -30 °C; - subjecting the layers to surface topping with ingredients chosen from among tomato sauce, cheese, vegetables, soy products, meat, meat products, fish, fish products, oils, fats and the like.
    • 一种制备冷冻食品的方法,其包括以下步骤: - 清洗蔬菜以消除任何残留物; - 对蔬菜进行机械处理以分离其可食部分; - 通过使用切割装置将蔬菜切成尺寸在2mm和20mm之间的小部件; - 通过煮沸,汽蒸等方式烹饪小部件; - 通过冷冻机将熟小部件冷冻至-10℃和-30℃之间的温度; - 测量预定量的包含蔬菜小部分,蛋清和至少一种调节剂的成分,用于参数例如风味增强,调味,质地等; - 通过用于切割和混合的设备使成分均化,产生均匀的混合物; - 将混合物分布在至少一个表面上以便产生预定尺寸的层; - 通过冷冻机将层冷冻至-10℃和-30℃之间的温度; - 用选自番茄酱,奶酪,蔬菜,豆制品,肉,肉制品,鱼,鱼制品,油,脂肪等的成分对层进行表面浇顶。