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    • 1. 发明专利
    • Method for manufacturing crepe and device for baking crepe
    • 制造CREPE和装置的方法
    • JP2012034635A
    • 2012-02-23
    • JP2010178210
    • 2010-08-06
    • Nitto Parts:KkNohara Sangyo KkToto Create Kk東都クリエート株式会社株式会社日東パーツ野原産業 株式会社
    • FUKUDA AKIYUKI
    • A21D8/00A21B5/03A47J37/06
    • PROBLEM TO BE SOLVED: To provide a method for manufacturing a crepe which prevents a soup of a cooking ingredient of cream or the like or a liquid or the like from leaking from a bottom when topping the crepe while folding it up in a cone shape.SOLUTION: The method for manufacturing the crepe includes steps of: cleaning a blade 10 by horizontally turning the blade 10 up to a center position of a water container 12 in a state that the blade 10 is positioned at a predetermined height by lifting a mechanical cylinder and by lowering the blade 10 to the center position of the water container 12; turning the blade to a center part of a platen after cleaning the blade; circularly leveling a fixed amount of a crepe dough by lowering the blade to the center part of a circular platen and contacting the blade with the crepe dough after supplying the crepe dough on the center part of the circular platen heated at a predetermined temperature; and moving a residue of the crepe dough adhered to the blade to the crepe side by turning the blade once in a state that the blade is lifted within a range of 0.8 mm in consideration of swelling of the crepe.
    • 要解决的问题:提供一种制造绉纱的方法,其防止在将绉纱折叠起来时顶起绉纱时防止奶油等的烹调成分或液体等的汤从底部泄漏, 锥形。 解决方案:用于制造绉纱的方法包括以下步骤:通过在叶片10通过提升定位在预定高度的状态下将叶片10水平地转动到水容器12的中心位置来清洁叶片10 机械气缸,并将叶片10降低到水容器12的中心位置; 清洁刀片后,将刀片转动到压板的中心部分; 通过将叶片降低到圆形台板的中心部分,将绉纱面团供应到在预定温度下加热的圆形台板的中心部分上,使叶片与绉纱面团接触,圆形平整固定量的绉面团; 考虑到绉纱的膨胀,使刀片在0.8mm范围内升高的状态下将刀片一次转动,将附着在刀片上的绉纹坯料的残留物移动到绉纹侧。 版权所有(C)2012,JPO&INPIT
    • 3. 发明专利
    • METHOD FOR TURNING FOOD OVER AND ITS DEVICE
    • JPH08275717A
    • 1996-10-22
    • JP7904895
    • 1995-04-04
    • KANEMASU SHOKUHIN KK
    • TAKAYAMA FUMIHIROMIYATA TAKASHI
    • A21B3/18A21B5/03A47J37/04
    • PURPOSE: To provide a method for turning a food over capable of smoothly performing without getting out of its shape in spite of handling the food dough material of easily losing its shape during its baking process so as to aim at the automating of the production. CONSTITUTION: This method for turning a food over so as to make it upside down during conveying the food dough material while baking by putting it on an iron plate, comprises transferring a pair of scrapers 3 while contacting the tips of a pair of the scrapers 3 onto an iron plate with sliding by driving a pair of trowel shaped scrapers 3 so as to close them in from both sides of the food dough material and also placing the food dough material on a pair of the scrapers 3, transferring the scrapers 3 upward so as to part a pair of the scrapers 3 from the iron plate in the state of placing the food dough material on a pair of the scrapers 3 to lift up the food dough material and driving a pair of scrapers 3 to turn over by centering around a shaft in parallel to the transferring direction of a pair of scrapers and to drop the turned-cover food dough material from the scrapers 3 onto the iron plate.
    • 4. 发明专利
    • BAKING DEVICE OF FOOD
    • JPH025817A
    • 1990-01-10
    • JP15836188
    • 1988-06-27
    • TOSHIN TECHNICAL KK
    • SHIMIZU YASUHIRO
    • A21B5/03
    • PURPOSE:To improve productivity and obtain baked material having uniform thickness by providing baking part formed on periphery of rotating body, heating means heating said baking part, tank of raw material solution positioning below said rotating body and rotating body of raw material installed in said tank of raw material solution. CONSTITUTION:A rotating body 12 and a rotating body of raw material 5 are synchronously rotated, raw material solution 2 is fed in a state of impregnated in the rotating body of raw material 5 and attached on the outer surface 13a of the baking part 13, and simultaneously solidified by heat of a heating means 14, then said solid body 15 is removed from the outer surface 13a at arrival of heating mold 13 to vertical position and fallen downward. Therefore, baked solid body 15 is continuously prepared and thin plate-like material having constant thickness is prepared because raw material 2 is fed by attaching of liquid. Furthermore, independent baked material in each piece in a case the baking part 13 is intermittently made in discontinuous.