What is a Korean spunlace bed

Similar to the table where ancient Chinese emperors ate, the rice eaten by the kings of the Joseon Dynasty in Korea was called stinghorn (that is, the ancient Chinese imperial meal), and the table where the imperial meal was placed was called the spunlace bed.

What is Nonwoven?

The exact name of non-woven fabric should be nonwoven, or non-woven. Because it is a fabric that does not need to be spun and weaved, it is only made by orienting or randomly supporting textile staple fibers or filaments to form a web structure, and then using mechanical, hot adhesive or chemical methods to strengthen it.

Features of non-woven fabrics.

Nonwovens break through the traditional textile principle, and have the characteristics of short technological process, fast production speed, high output, low cost, wide use, and many raw materials.

Uses of non-woven fabrics.

Its main uses can be broadly divided into:

1) Non-woven fabrics for medical and hygiene: surgical gowns, protective clothing, disinfection bags, masks, diapers, civil rags, wipes, wet wipes, magic towels, soft towel rolls, beauty supplies, sanitary napkins, sanitary pads and disposable sanitary cloths, etc.;

2) Non-woven fabrics for home decoration: wall coverings, tablecloths, bed sheets, bedspreads, etc.;

3) Non-woven fabrics for clothing: lining, adhesive lining, wadding, shaped cotton, various synthetic leather base fabrics, etc.;

4) Non-woven fabrics for industrial use; filter materials, insulating materials, cement packaging bags, geotextiles, covering fabrics, etc.;

5) Non-woven fabrics for agriculture: crop protection fabrics, seedling raising fabrics, irrigation fabrics, thermal insulation curtains, etc.;

6) Other non-woven fabrics: space cotton, thermal insulation and sound insulation materials, linoleum, smoke filters, tea bags, etc.

Types of non-woven fabrics.

Non-woven fabrics can be divided into the following according to the different production processes of raw rot preparation

1. Spunlace non-woven fabric: It is to spray high-pressure micro-fine water flow onto one or more layers of fiber web, so that the fibers are entangled with each other, so that the fiber web can be strengthened and has a certain strength.

2. Heat-bonded non-woven fabric: refers to the addition of fibrous or powdery hot-melt adhesive reinforcement materials to the fiber web, and the fiber web is then heated and melted and cooled to strengthen the fabric.

3. Pulp airlaid non-woven fabric: also known as dust-free paper and dry papermaking non-woven fabric. It is the use of air deficiency and equilibrium flow web technology to open the wood pulp fiberboard into a single fiber state, and then use the air flow method to make the fiber condense on the web curtain, and then the fiber web is reinforced into a cloth.

4. Wet non-woven fabric: It is to open the fiber raw materials placed in the water medium into single fibers, and at the same time mix different fiber raw materials to make fiber suspension slurry, which is transported to the web forming mechanism, and the fiber is reinforced.

5. Spunbond non-woven fabric: After the polymer has been extruded and stretched to form a continuous filament, the filament is laid into a web, and the web is then turned into a non-woven fabric by self-bonding, thermal bonding, chemical bonding or mechanical reinforcement methods.

6. Meltblown non-woven fabric: its process: polymer feeding -- melt extrusion -- fiber formation -- fiber cooling -- web forming -- reinforcement into cloth.

7. Needle-punched non-woven fabric: It is a kind of dry non-woven fabric, and the needle-punched non-woven fabric is to use the puncture effect of the needle to strengthen the fluffy fiber web into a cloth.

8. Sewing non-woven fabric: It is a kind of dry non-woven fabric, and the sewing method is to use the warp knitting coil structure to reinforce the fiber web, yarn layer, non-textile materials (such as plastic sheets, plastic thin metal foils, etc.) or their combinations to make non-woven fabrics.

Vegetarian pickled cabbage Raw material formula 2 kg of cabbage 100 grams of garlic 1 kg of radish 60 grams of salt 40 grams of chili pepper Preparation method 1Choose Chinese cabbage with heart, remove the cabbage head and outer helper, wash with water, drain, and cut into 4 cm pieces; Wash and peel the radish and cut into slices. 2.

Dissolve 30 grams of salt with 500 grams of cold boiled water, stir evenly and put it in a clay jar, and then pour cabbage and radish into salted water and soak for 1 2 days. 3.Remove the cabbage and radish and pour out the brine in the jar.

Then put the cabbage and radish into the jar, stack them evenly, sprinkle with peppers and garlic, and press clean stones on the vegetables. 4.Dissolve the remaining salt with 500 grams of cold boiled water, stir well, inject into the clay jar, and then cover the cylinder head.

After two days, if the soup does not submerge the ingredients, add some cold boiled water. After about 10 days of brewing, it is ready to eat. Product features The color is slightly yellow, and the taste is spicy and sour.

The spunlace bed in the Joseon Dynasty was the king's dining table on weekdays, which included three kinds of kimchi, namely spicy cabbage (pickles) and kimchi cubes and soup kimchi. Sauce kimchi is a whole barley pickled cabbage pickled in the palace, so named because many yellow croaker paste or yellow stone fish paste are added to marinate. According to the "New Cooking Method of Korean Mushuang", the sauce kimchi is made according to the following steps; First, after washing the cabbage and turnips, chop them in one inch size, and then marinate them in salted water; Second, crush the cucumber, cut it into pieces and put it in; Third, add chili, garlic, cress, mustard greens, etc. after mashing, and then add an appropriate amount of green algae; Fourth, put water in the cooking sauce and heat it to a boil, and when it cools, it will be slightly salty and poured in.

Finally, cover and marinate. Pickled radish is usually based on salt, radish, and water, but pickled radish dishes are garnished from the former palace to increase appetite. When pickling radishes, small, similarly shaped radishes are washed with water and pickled for about a day before being buried in the ground.

It is said that Gojong was attracted by the refreshing taste of pickled radish and enjoyed cold noodles with gravy added to pickled radish soup for dinner in winter. It is said that for this purpose, cold noodles with many pears are specially pickled and kimchi in soup.