OBJECTIVE OF AN ANGULARLY VIEWING, RIGID ENDOSCOPE
    12.
    发明申请
    OBJECTIVE OF AN ANGULARLY VIEWING, RIGID ENDOSCOPE 有权
    正确观察,刚性内窥镜的目标

    公开(公告)号:US20130176638A1

    公开(公告)日:2013-07-11

    申请号:US13810179

    申请日:2011-07-07

    Abstract: An objective of an oblique viewing, rigid endoscope, including a prism arrangement consisting of distal and proximal prisms contacting with planar contact surfaces that are oblique to an axis of the objective, the distal prism includes a distal front face toward the viewing direction of the objective, from which the rays entering there enter through the distal prism and through a passage area of the contact surfaces into the proximal prism and after double reflection in the proximal prism on a first mirror on a diagonal surface and a second mirror on the contact surface exit in the direction of the axis of the objective through a surface perpendicular to the direction of the axis of the objective, wherein the second mirror is arranged outside the penetration area, and an absorption layer is arranged in the plane of the second mirror between this and the penetration area.

    Abstract translation: 倾斜观看刚性内窥镜的目的在于,包括棱镜装置,该棱镜装置由与物镜的轴线倾斜的平面接触表面接触的远端和近侧棱镜组成,远端棱镜包括朝向物镜观察方向的远端前面 进入其中的射线从该远端棱镜进入,并穿过接触表面的通道区域进入近端棱镜,并且在对角线表面上的第一反射镜上的近端棱镜中的双重反射和接触表面出口上的第二反射镜 在物镜的轴线方向上通过垂直于物镜轴线方向的表面,其中第二镜布置在穿透区域的外侧,吸收层设置在第二反射镜的平面内, 穿透面积。

    FROZEN DOUGH FOR MICROWAVEABLE FOOD, ITS PREPARING METHOD AND THE USE THEREOF FOR PROCESSING MICROWAVABLE FRIED FRITTERS
    13.
    发明申请
    FROZEN DOUGH FOR MICROWAVEABLE FOOD, ITS PREPARING METHOD AND THE USE THEREOF FOR PROCESSING MICROWAVABLE FRIED FRITTERS 审中-公开
    用于微波炉的冷冻食品,其制备方法及其用于加工微波炉的使用

    公开(公告)号:US20130045303A1

    公开(公告)日:2013-02-21

    申请号:US13502339

    申请日:2010-06-07

    CPC classification number: A21D6/001 A21D2/02 A21D13/60 A21D15/02

    Abstract: The present invention relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits.

    Abstract translation: 本发明涉及冷冻面团的制造和制备及其在微波炉油炸食品中的应用。 油炸油条的制备包括以下步骤:首次处理原料,面团揉面,面团揉面,面团折叠,第二次面团打样,制作空白,油炸,快速冷冻。 作为发酵剂中的酸性成分的明矾被葡萄糖酸-δ-内酯,甘油单月桂酸酯和磷酸二氢钙的复合制剂代替,从而降低面团的毒性。 由本发明的面团制备的油炸油条具有良好的膨胀率,脆性和味道,并且应满足消费者对可通过微波再加热的优质食品的需求。 这里概述的过程可以使传统油炸油条的制造更简单,更方便,所以应该易于商业化发展,并应产生实实在在的经济效益。

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