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    • 21. 发明公开
    • 복부에 중공부를 갖는 강재거더로 이루어진 보도교
    • PEDESTRIAN桥与执行的钢I-GIRDER
    • KR1020120016000A
    • 2012-02-22
    • KR1020110069195
    • 2011-07-13
    • 박재현김인순
    • 박재현김인순
    • E01D1/00E01D18/00E01D21/00E01D2/02E04C3/04E01D101/30
    • E01D1/00E01D2/02E01D18/00E01D21/00E01D2101/30E04C3/04
    • PURPOSE: A pedestrian overpass formed from girder with a hollow is provided to enhance cost effectiveness and structural efficiency since high bearing capacity is ensured with a small amount of steel materials. CONSTITUTION: A pedestrian overpass(2000) formed from girder with a hollow comprises columns(2200), I-sectional girders(110), a deck plate, slab concrete, a support(2100), and stairs(2300). The columns are installed on both sides of road at an interval. The I-sectional girders are horizontally placed in two rows to be supported by the columns. The deck plate is installed in order to be supported on the lower flange of the girders arranged in two rows. The slab concrete is located on the deck plate and supports a passage, through which pedestrians pass. The support is fixed to be protruded from the top of the slab concrete to the outside of the columns with a height enabling walk.
    • 目的:提供由具有中空的梁形成的行人天桥,以提高成本效益和结构效率,因为用少量钢材确保了高承载能力。 构成:由具有中空的大梁形成的行人天桥(2000)包括立柱(2200),I型横梁(110),甲板板,混凝土板,支架(2100)和楼梯(2300)。 柱子间隔安装在道路两侧。 I型横梁水平放置成两列,由柱支撑。 安装甲板板以支撑在排列成两排的梁的下法兰上。 平板混凝土位于甲板上,并支撑通道,行人通过。 支撑件固定为从板坯混凝土的顶部突出到柱的外部,具有能够行走的高度。
    • 24. 发明公开
    • 키조개 장조림의 제조방법
    • 制备大豆罐头的方法
    • KR1020100110953A
    • 2010-10-14
    • KR1020090029246
    • 2009-04-06
    • 김인순
    • 김인순
    • A23L17/40
    • A23L17/40A23B4/023A23L5/10A23L27/50A23V2002/00A23V2300/24
    • PURPOSE: A method of manufacturing pen shell boiled in soy sauce with reduced fishy smell is provided to suppress the texture of a pen shell to be tough due to heating while improving keeping. CONSTITUTION: Daikon of 80-85 parts by weight, green onion of 16-17 parts by weight, pear of 80-85 parts by weight, anchovy of 33-35 parts by weight, kelp of 66-68 parts by weight, ginger-garlic of 16-17 parts by weight, and liquorice of 3-4 part by weight are added to water 1000 parts by weight and is heated under 115°C for a half hour or two hours to form first braising liquid. A second braising liquid is manufactured. The adductor muscle is removed from a pen shell and is blanched, and then the pen shell is dipped in the second braising liquid for 20-30 hours.
    • 目的:提供一种制造煮沸的酱油中的鱼壳,减少鱼腥味的方法,以便在改善保养的同时,抑制由于加热导致的笔壳的质地变硬。 规定:Daikon为80-85重量份,16-17重量份的洋葱,80-85重量份的梨,33-35重量份的鲥鱼,66-68重量份的海带,姜 - 大蒜16-17重量份,并将3-4重量份甘草加入1000重量份的水中,并在115℃下加热半小时或两小时以形成第一炖液。 制造第二个炖液。 将内收肌从笔壳中取出并进行漂白,然后将笔筒浸入第二个炖液中20-30小时。