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2666results about "Food freezing" patented technology

Preparation method of freeze-dried Chinese wolfberry

The invention discloses a preparation method of freeze-dried Chinese wolfberry. The preparation method comprises the following operating steps: (1) preparing a compound dietary alkali solution, namely preparing a mixed solution by using sodium carbonate and potassium carbonate with the mass concentrations of respectively 50%, and then adjusting a pH value to 8-9; (2) soaking Chinese wolfberry in the compound dietary alkali solution, wherein the weight ratio of Chinese wolfberry to the compound dietary alkali solution is 1: (1-1.5), soaking for 30-50 minutes, fishing up, draining off water, cleaning by using drinking water till the pH value of the surfaces of Chinese wolfberry is 7, draining off water, weighing, and putting on plates; (3) freezing for 4-6 hours at the temperature of subzero 37-39 DEG C; and (4) carrying out vacuum freeze-drying treatment on the frozen Chinese wolfberry, and taking out from warehouses, thus obtaining the finished product. The preparation method has the beneficial effects that compound dietary alkali is used for removing paraffin, a heating gradient technology of performing sequential heating, cooling and vacuum-degree reduction is adopted during vacuum freeze drying, so that the freeze-dried Chinese wolfberry is complete in size, and unchanged in color, flavor and nutritional ingredients, and when being directly eaten, the freeze-drying Chinese wolfberry is crisp and palatable and is nourishing food suitable for eating by people of all ages and visiting friends and relatives.
Owner:安徽本纪控股有限公司

Freeze-dried compound berry superfine powder and production method thereof

The invention discloses freeze-dried compound berry superfine powder and a production method thereof. The freeze-dried compound berry superfine powder is produced from the following berries in percent by weight: 40-45 percent of raspberry, 25-30 percent of blueberry, 6-8 percent of mulberry, 10-14 percent of sea-buckthorn, 4-6 percent of medlar and 5-7 percent of Lonicera caerulea. The method comprises the following specific steps: weighing and cleaning the berries, and draining for standby; mixing the drained berries under the condition of normal pressure and the temperature of 80 DEG C below zero, freezing for 1-3 hours, and rapidly freezing the fruits; keeping the frozen mixed berries in an environment with the pressure of 50-100Pa for 3-4 hours, controlling additional heating, and returning the temperature to 0 DEG C within 4-5 hours; raising the temperature from 0 DEG C to 45 DEG C within 6-8 hours, wherein the pressure is kept to be 20-50Pa; grinding the berries into the granularity of 5000-10000 meshes at the temperature of 0 DEG C by adopting nitrogen protection; preparing the ground superfine powder into tablets. The berries are reasonably proportioned, so that a health care effect is achieved, the functional ingredients in the product are enriched, the taste characteristics of the product are improved, the product is fresh to drink, contributes to human body absorption and is conveniently prepared into the tablets, and the active substances are well kept.
Owner:山东尚美健康产业技术发展有限公司

Processing method of microwave-vacuum dried quick-cooking coarse grains and microwave-vacuum dried quick-cooking coarse grains processed by processing method

InactiveCN107969612ASolve the problems of pre-soaking, long cooking time and poor tasteRetain nutrientsFood freezingDrying solid materials with heatRoom temperatureMicrowave power
The invention relates to a processing method of microwave-vacuum dried quick-cooking coarse grains and the microwave-vacuum dried quick-cooking coarse grains processed by the processing method. The processing method of the microwave-vacuum dried quick-cooking coarse grains comprises the following steps: 1, pretreatment of raw materials; 2, freezing treatment: putting the predried raw materials ina freezing chamber and performing freezing treatment at low temperature; 3, microwave-vacuum treatment: thawing the frozen raw materials obtained in the step 2 to room temperature and performing microwave-vacuum drying treatment by using a microwave-vacuum drier, wherein the microwave power is 100-850W, the vacuum degree is -0.05 to -0.1Mpa, the temperature is 50-90 DEG C, the microwave-vacuum drying time is 5-30min and the thickness of a material layer is 1-3cm, thereby obtaining the microwave-vacuum dried coarse grains of which the moisture content is 8-13%; 4, cooling; and 5, screening andmixing to obtain the quick-cooking coarse grains. The quick-cooking coarse grains prepared by the processing method disclosed by the invention can serve as an auxiliary nutritional product of rice andalso can be cooked singly into congee for eating, and the quick-cooking coarse grains can be cooked with rice or cooked singly by performing cooking for 20min, so the quick-cooking coarse grains arequick and convenient.
Owner:曹龙奎

Freezing processing method and processing system for large-type fishes

The present invention provide a freezing processing method for fish body blocks. The internal organs of large-sized fishes such as tuna fish-caught in a fishing site such as the interior of a fishing vessel having a freezing apparatus are removed and the fish bodies are cut into blocks in the fishing site before freezing and display labels for displaying the quantities in addition to type of fish, fish bodies and fished places are prepared and each quality-displaying label is preferably attached to the block before freezing and at least one quality measurement of lipid measurement and color difference is carried out in the fishing site after fishing and before freezing and the display labels for displaying the qualities in addition to type of fish, fish bodies and fished places are prepared and the quality-displaying labels are attached to the blocks before freezing and a cooling medium is made to collide with a heat transfer plate composed of a material having high heat conductivity in a state in which at least one face among cut faces of the block is brought into face contact with the heat transfer plate and the block is frozen, preferably rapidly frozen to -50 DEG C to carry out freezing. The invention is capable of carrying out freezing of large-sized fishes in good quality on a fishing vessel or in a fishery base in the neighborhood thereof without causing breaking of the fish body even when frozen in each block unit.
Owner:MAYEKAWA MFG CO LTD

Production method of black pepper chicken cutlet

The invention discloses a production method of black pepper chicken cutlets. The production method comprises the following steps: mixing minced drumstick meat with skins and minced chicken breast meat with skins in a weight ratio of 1 to 1, and mincing by using a 13mm mincing disc to obtain the minced chicken meat; putting the meat into a vacuum rolling machine, and adding a flavor immersing solution; rolling until a rolling solution is completely absorbed; putting the processed meat into a molding mold to form chicken cutlets; putting the molded chicken cutlets into a steaming pot and steaming for 3-6 minutes; then gradually coating the steamed chicken cutlets by powder one by one; then taking the chicken cutlets coated by the powder and gradually dipping paste on the chicken cutlets one by one; and frying the chicken cutlets with oil and quickly freezing until the central temperature of the product is lower than -18 DEG C. According to the production method, the minced chicken meat is prepared into the black pepper flavored chicken cutlets and the chicken cutlets have obvious chicken fibers and chicken quality; after being steamed, fiber textures still can be shrunk; the chicken cutlets molded by the minced meat have large area and are relatively thin, and have a relatively good taste when being eaten; and the minced chicken meat is rolled in a process of preparing the chicken cutlets so that the minced chicken meat is sufficiently tasty and the sufficient utilization of the chicken products is realized.
Owner:河南永达清真食品有限公司

Refrigeration and freezing device and freezing method thereof

The invention provides a refrigeration and freezing device and a freezing method thereof. The refrigeration and freezing device comprises a liner, a refrigeration system, an interference device and an ultrasonic generation device, wherein a storage chamber for storing frozen foods is limited in the liner; the refrigeration system is configured to be controlled to supply cooling capacity to the storage chamber, so that the temperature of the storage chamber is reduced to and kept at a crystallization point temperature first preset time of the frozen foods, and then, is reduced to and kept at a preset preservation temperature of the frozen foods; the interference device is configured to be started to interfere the frozen foods after the temperature in the storage chamber is reduced to the crystallization point temperature first preset time, and works for a second preset time; and the ultrasonic generation device is configured to be started to apply ultrasonic waves to the frozen foods when the interference device is stopped working, and works for a third preset time. The refrigeration and freezing device and the freezing method thereof excellently preserve the cell integrity of the foods in the freezing process, and perfectly guarantee the freezing quality of such foods as meat loafs.
Owner:HAIER SMART HOME CO LTD

Instant freeze-dried bird's nest product and preparation method thereof

The invention provides an instant freeze-dried bird's nest product and a preparation method thereof. The preparation method comprises the following steps of: adding purified water into the bird's nest, soaking for 4-8 h at the temperature of 35-45 DEG C, and changing water once in the period; tearing along fibers after soaking to remove impurities, cleaning, adding auxiliary materials including crystal sugar and trehalose for blending, adding water for stewing, stewing on slow fire for 25-35 min, naturally cooling to the temperature of 50 DEG C or below, performing low-temperature dehydrationconcentration to 70-85% of water content for weighing; pre-freezing at the temperature of minus 35 DEG C to minus 40 DEG C, then freeze-drying in a freeze-dryer at the temperature of minus 60 DEG C tominus 65 DEG C for 44-52 hours, and packaging the freeze-dried bird's nest under vacuum to obtain the finished product. Under the condition that the taste of the freshly stewed bird's nest is not changed, the nutritional value of the bird's nest is kept, the quality is stable, the bird's nest is easy to absorb, the utilization rate is high, the storage time is long under the condition that no preservative is added, industrial production is facilitated, and the bird's nest is safe and convenient to eat.
Owner:福建品鉴食品有限公司

Fermented tea sausage and processing method thereof

The invention discloses fermented tea sausage and processing methods thereof. The fermented tea sausage is produced by adopting tea liquid and pork as main raw materials to be fermented by a mixed strain consisting of lactobacillus, saccharomycetes and micrococcus. According to different product preservation methods, the invention provides the processing methods of three products such as dry-type fermented tea sausage, cold-stored cooked fermented tea sausage and normal-temperature-stored cooked fermented tea sausage. By adding the tea liquid and the mixed strain which is prepared from the purely-cultured lactobacillus, saccharomycetes and micrococcus into the processing flow of the sausage, the growth and propagation of inoculated microorganisms, such as the lactobacillus, which are beneficial to processing and cooking of the sausage can be effectively promoted, the production and accumulation of nitrite and biogenic amine in the sausage processing process can be suppressed by adequately utilizing tea polyphenol in the tea liquid; meanwhile, the sausage is unique in flavor, and the grease of the sausage can be reduced; the fermented tea sausage is delicious in taste, high in nutritional value, low inn nitrite and biogenic amine content, free from benzopyrene and high in food safety.
Owner:XIANGTAN UNIV
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