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    • 5. 发明申请
    • Connecting structure for wheel bearing and constant velocity joint
    • 车轮轴承和恒速接头的连接结构
    • US20050206223A1
    • 2005-09-22
    • US11024996
    • 2004-12-29
    • Jong ImJi Paek
    • Jong ImJi Paek
    • F16C11/08B60B27/00B60K17/22
    • B60B27/00
    • The present invention is related to a connecting structure for a wheel bearing and a constant velocity joint which are connected and assembled by applying a plastic deformation of material using an orbital forming process or a swaging process. According to the present invention, the efficiency of assembly is improved and the length of a shaft is shortened compared with prior art to achieve a weight reduction. In the connecting structure, a coupling groove is formed on a hub of the wheel bearing, a recess is formed on a circumference of a shaft of the constant velocity joint, the shaft is inserted into the hub to be spline-connected with the hub, a circlip is inserted into the recess, the circlip is shrunk in the course of inserting the shaft into the hub, and the circlip is restored to former state by its elasticity and inserted into the coupling groove when the circlip is positioned on the groove.
    • 本发明涉及一种用于车轮轴承和等速万向节的连接结构,其通过使用轨道成形过程或模锻工艺施加材料的塑性变形来连接和组装。 根据本发明,与现有技术相比,组装效率提高并且轴的长度缩短以实现重量减轻。 在连接结构中,在车轮轴承的轮毂上形成有联接槽,在等速万向节轴的圆周上形成有凹部,该轴插入轮毂中以与轮毂花键连接, 簧环插入到凹部中,在将轴插入轮毂的过程中,簧环收缩,并且当弹簧定位在凹槽上时,簧环通过其弹性而恢复到前一状态,并插入到联接槽中。
    • 7. 发明授权
    • RAMIE RICE CAKE INCLUDING SALICORNIA HERBACEA AND MANUFACTURE METHOD THEREOF
    • 粟米薯片,其中包括沙门氏菌及其制造方法
    • KR100770763B1
    • 2007-10-26
    • KR20070096307
    • 2007-09-21
    • MATTURE MARINE PRODUCTS CO LTDKIM JONG IMLEE CHANG RYEOL
    • KIM EUN WUNGLIM YOUNG AEKIM KYEONG TAEKIM YEON SEUNGKIM JONG IMLEE CHANG RYEOL
    • A23L7/10
    • A23L7/10A23L17/60A23L33/10A23V2002/00A23V2200/12
    • A method of manufacturing a rice cake composition by steaming rice flour, ramie leaf powder and glasswort powder(Salicornia herbacea L.) is provided. The method uses glasswort instead of salt and produces the composition with characteristic taste and flavor of glasswort. A rice cake composition is prepared by mixing 30 parts by weight of rice flour, 7 to 10 parts by weight of ramie leaf powder and 1.0 to 3.0 parts by weight of glasswort powder and steaming the mixture. The rice cake composition contains a filling inside the composition. The filling is a mixture of red beans, cow peas, pine nuts, walnuts, sesame, peanuts, sugar, honey or a mixture containing two or more components. The rice flour is obtained by soaking rice in water for 7 to 10 days and dehydrating and grinding the soaked rice. The ramie leaf powder is obtained by blanching ramie leaf with water of 80 to 100deg.C for 3 to 5min and dehydrating, grinding and drying it in a natural state for 7 to 15 days.
    • 提供通过蒸煮米粉,苎麻叶粉和玻璃粉(Salicornia herbacea L.)制造米饼组合物的方法。 该方法使用玻璃花油代替盐,并产生具有特征味道和风味的组合物。 通过混合30重量份的米粉,7至10重量份的苎麻叶粉和1.0-3.0重量份的玻璃粉和蒸汽混合物来制备米饼组合物。 米饼组合物在组合物内含有填充物。 填充物是红豆,牛豌豆,松子,核桃,芝麻,花生,糖,蜂蜜或含有两种或多种组分的混合物的混合物。 米饭通过将水浸泡在水中7〜10天而得到,并对浸泡的米饭进行脱水和研磨。 苎麻叶粉是通过将水分为80〜100℃的苎麻叶子漂洗3〜5分钟,在自然状态下脱水,研磨,干燥7〜15天得到的。
    • 8. 发明授权
    • DRIED YELLOW CORVINA SLICES MIXED WITH RED PEPPER PASTE AND MANUFACTURE METHOD THEREOF
    • 用红色浆料混合的干燥黄色丝网及其制造方法
    • KR100685301B1
    • 2007-02-14
    • KR20060120040
    • 2006-11-30
    • KIM JONG IMLEE CHANG RYEOL
    • KIM JONG IMLEE CHANG RYEOL
    • A23L17/00A23L11/20
    • A23L17/00A22C25/02A23L23/00
    • Provided is a dried yellow corvina slice mixed with red pepper paste, which is excellent in tastes and flavor without any fishy smell as well as is produced by sanitary processes. The dried yellow corvina slice mixed with red pepper paste is manufactured by the method comprising the steps of: washing a trimmed yellow corvina with sea water or ozone-sterilized brine, preserving the yellow corvina in 3-15% brine treated with ozone sterilizer and washing the yellow corvina with ozone-sterilized fresh water, followed by drying and tearing to prepare a dried yellow corvina slice; mixing the dried slice with seasoned red pepper paste and allowing the resultant to be ripened; squeezing the ripen dried slice to remove salt therefrom; secondly ripening the dried slice in the seasoned red pepper paste days; and storing the resulting dried slice at 1-5 deg.C.
    • 提供与红辣椒糊混合的干黄色corvina切片,其味道和风味优异,没有任何腥味,以及通过卫生方法生产。 通过包括以下步骤的方法制造与红辣椒糊混合的干黄色corvina切片:用海水或无臭氧消毒的盐水洗涤修剪的黄色角质层,在用臭氧消毒器处理的3-15%盐水中保存黄色角质层并洗涤 黄色corvina用臭氧消毒的淡水,然后干燥和撕裂以制备干黄色corvina切片; 将干燥的切片与经验丰富的红辣椒糊混合并使结果成熟; 挤压成熟的干燥切片以从其中除去盐; 其次,在经验丰富的红辣椒糊日中成熟干片; 并将所得干燥的切片储存在1-5℃。
    • 9. 发明授权
    • SANITARY DRIED YELLOW CORVINA SLICES AND MANUFACTURE METHOD THEREOF
    • 卫生干燥黄铜切片及其制造方法
    • KR100658539B1
    • 2007-01-03
    • KR20060098609
    • 2006-10-10
    • KIM JONG IMLEE CHANG RYEOL
    • KIM JONG IMLEE CHANG RYEOL
    • A23L17/00A22C25/00A22C25/02A22C25/20
    • A23L17/10A22C25/02A22C25/14A22C25/20A23L17/00
    • Provided are a method for preparing a sanitary dried yellow corvina slice to improve appearance, taste, perfume and yield and to allow salinity to be controlled, and the sanitary dried yellow corvina slice prepared by the method. The method comprises the steps of thawing the frozen yellow corvina for 10-20 hours, removing the scales, removing only the inside of gills, and washing it with sea water or salt water; sterilizing the brine having a salinity of 3-15 % with an ozone sterilizer for 1-2 hours, and dipping the pre-treated yellow corvina in the brine for 3-6 hours; washing the yellow corvina with the fresh water sterilized with ozone; drying the washed yellow corvina in the shade for 2-4 months from November to March with sea wind; beating the dried yellow corvina to allow the coat, spine, head, internal organs and fin to be separated from the fish and tearing it into a suitable size; and storing the torn yellow corvina at a temperature below zero or quick-freezing it.
    • 提供了一种制备卫生干燥的黄色角质层以改善外观,味道,香料和产量并允许控制盐度的方法,以及通过该方法制备的卫生干燥的黄色corvina切片。 该方法包括将冷冻黄色角质层解冻10-20小时,除去鳞片,仅除去鳃内,并用海水或盐水洗涤的步骤; 用臭氧消毒器将盐度为3-15%的盐水灭菌1-2小时,并将预处理过的黄色血液浸泡在盐水中3-6小时; 用臭氧清洗淡水清洗黄色corvina; 在11月至3月期间,用海风干燥洗涤的黄色珊瑚在2-4个月内; 殴打干燥的黄色角质层,使外套,脊柱,头部,内脏和翅片与鱼分离并撕裂成合适的尺寸; 并将破碎的黄色角质层存储在低于零的温度或快速冷冻。