270results about "Meat/fish preservation by drying" patented technology

The partial or full dehydration of organic or inorganic matter containing water by induction of matter into a vacuum and processing matter through a specially designed acceleration channel is disclosed. The inducted matter accelerates in air from zero speed to sub-sonic speed to reach supersonic speed. As the material transitions the sound barrier, it is subject to acoustic shock waves and an instant negative pressure drop occurs. The sound waves disintegrate, disinfect the material and extract part or all moisture from any organic or inorganic material.

Air drying equipment for food processing relates to the technical field of food processing equipment and comprises a supporting base, two oppositely-arranged supporting L-shaped plates are horizontally arranged at the top of the supporting base in a sliding mode, fixing cylinders are fixedly arranged at the tops of the supporting L-shaped plates, a driving shaft is coaxially arranged between the two fixing cylinders, and the two ends of the driving shaft are correspondingly and rotationally connected with the two fixing cylinders; the outer wall of the driving shaft is fixedly sleeved with two rotating circular plates, a plurality of rotating shafts which are arranged in a rotating mode along the horizontal line are evenly distributed at the opposite ends of the two rotating circular plates in the circumferential direction, connecting plates are fixedly connected to the ends of the rotating shafts, fixing plates are fixedly connected to the lower ends of the connecting plates, and swing plates are hinged to the tops of the fixing plates. Grid plates are arranged between the two horizontally adjacent fixed plates and the two horizontally adjacent swing plates, and the two ends of the grid plates are fixedly connected with the fixed plates or the swing plates. The problem that when existing air drying equipment for food processing is used, meat products are poor in wind receiving uniformity is solved; and the air drying period is long. And the air drying process is complicated.

The invention relates to the technical field of ultrasonic frozen squid processing, in particular to a processing device for preparing frozen squids by utilizing an ultrasonic technology, which comprises a pre-freezing room, a first ice glazing room is arranged on the side surface of the pre-freezing room, a first ultrasonic ice glazing machine is arranged on the inner side of the first ice glazing room, a quick freezing room is arranged on the side surface of the first ice glazing room, and a second ultrasonic ice glazing machine is arranged on the inner side of the quick freezing room. A second ice glazing room is arranged on the side face of the quick freezing room, a second ultrasonic ice glazing machine is arranged on the inner side of the second ice glazing room, and a freezing room is arranged on the side face of the second ice glazing room; the first ultrasonic ice glazing machine and the second ultrasonic ice glazing machine are arranged, the frozen storage quality of squids is improved through the layered ice glazing technology, bubbles of ice glazing liquid are eliminated through ultrasonic oscillation, and the transparency and adhesive force of an ice layer are improved.

The present invention provides a food ripening control method and a refrigerator, the food ripening control method comprising: controlling an electric damper to open, controlling a humidifying device to start, controlling a variable frequency fan to start, obtaining an initial weight of the food to be ripened and a first weight after a first preset time, and calculating a weight change rate; comparing the weight change rate with a preset weight change rate, and adjusting a humidity value and a wind speed in a ripening chamber according to the comparison result; obtaining a second weight of the food to be ripened at a second preset time interval, and calculating a water evaporation rate according to the second weight and the initial weight; and adjusting the humidity value and wind speed in the ripening chamber according to the evaporation rate using a preset module adapted to the evaporation rate; judging the thickness of the food by obtaining the weight change rate within a preset time, and then adjusting the wind speed and humidity, and adjusting the wind speed and humidity at different ripening stages of the food to solve the problem that adjusting the wind speed according to the water evaporation rate easily causes the food to dry too fast or too slow, thereby affecting the taste of the food.

The invention provides a drying device for marine products. Relates to the technical field of marine products, in particular to a marine product drying device which comprises a double-shaft motor and two vertical plates which are fixedly mounted at the top of a bottom plate, lower rotating rods are fixedly mounted on two output shafts of the double-shaft motor respectively, and the two lower rotating rods are fixedly sleeved with lower belt wheels respectively and rotationally connected with the two vertical plates respectively; upper rotating rods are rotationally mounted on the outer walls of the sides, close to each other, of the two vertical plates correspondingly, cross plates are fixedly mounted at the ends, close to each other, of the two upper rotating rods correspondingly, four airing plates are arranged between the two cross plates, and two connecting plates are fixedly mounted at the tops of the four airing plates correspondingly; the eight connecting plates are rotationally sleeved with shaft rods correspondingly. The drying device for the marine products has the advantages of being convenient to use and easy to operate, enabling the whole marine products to be evenly aired and dried, and guaranteeing the consistent taste.

The invention relates to the field of Cantonese style sausage drying equipment, and discloses Cantonese style sausage drying equipment which comprises a drying box, a humidifying mechanism and a flow regulating valve, a rotating support used for hanging sausages is rotationally connected into the drying box, a pipeline is connected between the drying box and the humidifying mechanism, the flow regulating valve is connected to the pipeline, and the rotating support is connected with the humidifying mechanism. The drying box is provided with an air inlet pipe to receive external hot air, and the flow adjusting valve gradually reduces the flow of the pipeline in unit time based on the amount of the hot air received by the air inlet pipe. Periodic inflation operation of the piston type inflator is achieved, energy is saved, efficiency is high, the air flow of the pipeline is controlled through inflation of the air bag, then humidity adjustment is achieved, the release speed of water vapor or moisture is indirectly controlled by adjusting the inflation degree of the air bag, and surface hardening or cracking of sausages caused by excessive dryness in the drying process is effectively prevented.

The invention relates to the technical field of ecological black pig preserved meat processing, and discloses an automatic control method and system for ecological black pig preserved meat processing. A preserved meat air-drying transfer strategy with the processed preserved meat transfer direction opposite to the air-drying wind direction is constructed in an air-drying box body, and an air-drying environment with the wind speed decreasing and the humidity increasing is formed through the air-drying box body; in cooperation with the opposite conveying direction of the processed preserved meat, the air-drying parameter change requirement under the stage type air-drying technology is met, air-drying equipment provided with a large number of high-precision sensors does not need to be purchased, and air-drying parameter control over the ecological black pig preserved meat is achieved with low cost and high precision. Meanwhile, by analyzing the preserved meat air-drying requirement of the current batch of processed preserved meat and the running state information of the current preserved meat air-drying equipment, the current batch of processed preserved meat is allocated to the preserved meat air-drying equipment which most conforms to the preserved meat air-drying parameters, the unsaturated condition of the air-dried preserved meat in the air-drying equipment is reduced, the resource utilization rate of the air-drying equipment is increased, and the energy consumption is reduced. The production benefit of the ecological black pig preserved meat is improved.

Various aspects of this disclosure relate to flours that comprise ground meat powder, which may be used as a flour substitute in baked goods. The flours generally comprise a water activity of less than 0.65 at room temperature and a minimal fat content such as less than 25 percent fat by mass, which synergistically inhibit the ground meat powder from clumping and cohering. The ground meat powders may be prepared, for example, by trimming fat from meat, cooking and dehydrating the meat, and then grinding the lean, dehydrated meat into a powder.

The invention discloses an environment-friendly and energy-saving type marine product cold and hot air drying system and method, and belongs to the technical field of food processing intelligent control. The system comprises a drying chamber, an air energy unit, a main circulating fan, a dehumidification module, a heat recovery pipeline, a heat recovery induced draft fan, an auxiliary heater, a mode switching valve group, a control system and a plurality of sensors. The system returns dehumidified dry air to the air energy unit through the heat recovery pipeline to form closed loop circulation, and only moisture is discharged, but heat is not discharged. The system monitors the weight of marine products in real time and calculates the drying rate through an electronic scale, and dynamically adjusts the temperature and the wind speed of a drying chamber through a PID algorithm, so that the drying rate is kept within a target interval. The drying method comprises the three steps of intelligent mode decision making based on environmental parameters, dynamic optimization drying process control and drying end point judgment and shutdown. According to the system, efficient heat recycling, accurate drying parameter control and multi-sensor cooperative monitoring are achieved, energy consumption is remarkably reduced, and the product quality is improved.

The utility model belongs to the technical field of beef processing equipment, and particularly relates to a beef jerky drying device which aims at solving the problems that existing equipment is uneven in drying, high in energy consumption, single in function, low in space utilization rate and the like and comprises a drying tank, a hot air circulating pipeline, an adsorption drying tower and a suspension rotating assembly. The suspension rotating assembly drives the multi-layer mesh suspension disc to revolve and rotate at the same time through a planetary gear transmission structure of a revolution rotating shaft and a rotation rotating rod, and hot air is dehumidified and regenerated through the adsorption drying tower, then is sprayed in a multi-angle mode through a bent ventilation pipe on the inner wall of the tank and forms a composite heating field with an infrared radiation plate at the bottom of the tank. According to the utility model, the beef can receive hot air and infrared radiation at 360 degrees without dead angles through the suspension rotating assembly capable of simultaneously realizing revolution and autorotation; a multi-dimensional heating system is formed by the bent breather pipe and the infrared radiant panel, so that the heating efficiency and uniformity are improved; dehumidification and heat energy recovery of waste gas are achieved through the adsorption drying tower and the drying agent regeneration unit.

The invention relates to the technical field of preparation of cured beef, and discloses low-salt cured beef which comprises main materials and auxiliary materials in parts by mass as preparation raw materials, the main materials comprise fresh yellow cattle meat and compound salt, and the auxiliary materials comprise tea polyphenol, alanine, calcium gluconate and a kelp powder aqueous extract. The formula comprises 100 parts of fresh yellow cattle meat, 5 parts of compound salt, 0.1 part of tea polyphenol, 0.2 part of alanine, 0.5 part of calcium gluconate and 1 part of kelp powder aqueous extract. The method comprises the following steps: putting cleaned beef strips into a microwave oven, mixing 5% of compound salt with tea polyphenol, anthocyanin, rosemary extract, alanine and calcium gluconate in order to improve the pickling efficiency, adding 50 parts of clear water, and uniformly stirring to prepare a pickling solution; and cooling the fried cured beef to room temperature, packaging with a vacuum packaging bag, and carrying out ultrahigh pressure treatment (300MPa, 5 minutes) to replace irradiation, prolong the shelf life and retain the flavor, so that the method has the advantages of traditional flavor, prolonged shelf life, simple production process and the like.

The invention discloses a skin jelly preparation method capable of prolonging the shelf life through a compound technology, and relates to the technical field of food processing technologies. The method comprises the following steps: cutting an animal skin raw material, treating with a sodium carbonate solution, cleaning with a citric acid solution, boiling to extract a collagen solution, adding ascorbic acid and nisin, freezing and forming, drying in vacuum, performing irradiation sterilization and the like. According to the method, fat and impurities in the raw materials can be effectively removed, oxidation reaction and microbial reproduction can be inhibited, the moisture content can be reduced to 5% or below, and residual microorganisms can be thoroughly killed, so that the shelf life of the skin jelly can be remarkably prolonged to 12 months or above, meanwhile, good taste and nutritional value are kept, market requirements are met, and the production cost is reduced.

The invention discloses uncooked sausage quick-freezing and air-drying collaborative production and transportation equipment and method, and belongs to the field of sausage production.The uncooked sausage quick-freezing and air-drying collaborative production and transportation equipment comprises a production transportation vehicle connected with a full-automatic sausage stuffer, the production transportation vehicle comprises a vehicle body with wheels, and a working platform is arranged on the vehicle body; an automatic hanging rod mechanism used for hanging sausages produced by the full-automatic sausage stuffer is arranged on the working platform, a shielding cover with a lifting function is arranged above the automatic hanging rod mechanism, and a liquid nitrogen quick-freezing mechanism used for quick-freezing the sausages and an air-drying mechanism used for air-drying the sausages are arranged in the shielding cover. A liquid nitrogen vaporization pressure relief structure and a pre-cooling structure used before quick freezing of the sausage are arranged on the working platform. The problems that in the prior art, the process connection fault efficiency is low, the equipment integration degree is low, the occupied space is large, and protection lacks in the transportation process can be solved.

The invention relates to meat product pressing equipment which comprises a meat pressing rack, a controller is arranged at the top of the meat pressing rack, a material receiving plate is further installed at the top of the meat pressing rack, a driving mechanism is arranged outside the controller, the bottom of the driving mechanism is connected with a pressing mechanism, and the pressing mechanism comprises a positioning cylinder, a pressing piece and a suction piece. The suction part comprises a suction pipe arranged in the pressing part, a partition plate is arranged in the suction pipe, a movable rod is slidably connected to the interior of the suction pipe, a piston plate is fixedly connected to the middle of the movable rod, a plug is fixedly connected to the bottom end of the movable rod, and the top end of the movable rod is fixedly connected to the inner top of the positioning cylinder. A damping ring enabling the movable rod to generate certain sliding resistance is arranged at the top of the suction pipe. The device achieves the beneficial effect of automatically sucking and discharging excessive moisture of meat products in the pressing process, effectively reduces the moisture content of the meat products, facilitates subsequent drying and processing, and prolongs the storage time of the meat products.

The utility model discloses an air-drying device for ham production, which comprises an air-drying box and a suspension structure arranged in the air-drying box, the suspension structure comprises rotating shafts, support frames and suspension rods, the rotating shafts are rotatably arranged on the opposite side walls in the air-drying box, the support frames are symmetrically arranged at the two ends of the rotating shafts, and the suspension rods are arranged on the support frames. A pressing and holding plate is hinged to one end of the supporting frame and is of an L-shaped structure, a spring pin is arranged on the pressing and holding plate, a pin hole corresponding to the spring pin is formed in the supporting frame, grooves are correspondingly formed in the supporting frame and the pressing and holding plate, the two ends of the hanging rod are placed in the grooves, and the two ends of the hanging rod are connected with the pressing and holding plate. Lifting handles are further arranged at the two ends of the hanging rods, rotating sleeves are rotationally arranged on the hanging rods, hooks are installed on the rotating sleeves, and the four sets of supporting frames and the four sets of hanging rods are evenly distributed with the central axis of the rotating shaft as the circle center. The utility model relates to the technical field of ham processing, and particularly provides an air drying device for ham production.

The invention discloses steady-state tea-fragrance low-salt cured beef and a preparation method thereof, and relates to the field of food. In order to solve the problems of non-uniform permeation of tea fragrance, serious loss in processing and storage processes and imbalance between the tea fragrance and the original taste of beef in the tea-flavored cured beef, the low-salt cured beef comprises 1000 parts of beef, 2-5 parts of a Yunnan black tea compound, 20-30 parts of compound salt, 0.05-0.15 part of a bacteriostatic agent, 1.5-2.5 parts of a fermentation inoculant and 0.3-0.8 part of an auxiliary material. According to the invention, a Yunnan black tea functional compound formula system is combined with a three-stage gradient targeted pickling process and a gradient temperature-control humidity-control air-drying fermentation process to prepare the cured beef. Through precise matching of sequential auxiliary material addition and process parameters, the purposes that the salt addition amount is reduced by 40% or above compared with a traditional process, the tea polyphenol processing retention rate and the viable count content of probiotics in a final product are remarkably increased, the production period is shortened compared with the traditional process, and the defective rate is reduced are achieved. The product has health properties, harmonious flavor and excellent shelf life stability, and is suitable for industrial large-scale production.

The utility model provides a fish viscera dewatering and packing device which comprises a box body, a discharging opening and a controller, the discharging opening is formed in the side face of the box body, a feeding pipe is arranged on the side face of the box body, penetrates through the box body and extends into the box body, a lifting mechanism is arranged at the top in the box body, the bottom of the lifting mechanism is connected with a turnover mechanism, and the turnover mechanism is connected with an outer cylinder in a driving mode. A first motor is arranged at the bottom of the outer cylinder, an output shaft of the first motor penetrates through the outer cylinder and is in driving connection with a rotating cylinder, the rotating cylinder and the outer cylinder are opened upwards, sieve holes are formed in the outer wall of the rotating cylinder, drainage holes are formed in the bottom of the outer cylinder, and a partition plate is arranged at the bottom of the water tank and divides the interior of the box body into a first cavity and a second cavity; one end of the conveying belt is located in the discharging opening, and a packaging box is arranged below the discharging opening. Fish viscera are dehydrated under the centrifugal action of the rotary drum, sewage is collected, the fish viscera are conveyed into the packaging box to be packaged, rotting of the fish viscera is avoided, and recovery of the fish viscera is facilitated.

A processing apparatus is capable of efficient processing in a short time and obtaining a processed food product with exemplary quality.The processing apparatus includes a processing unit and a pair of electrodes. The processing unit is in a tubular shape, and an accommodation space capable of accommodating a material to be processed is formed as an internal space thereof, and includes a heating unit. A heating space constituting a part of the accommodation space is formed in the heating unit. The pair of electrodes are configured to clamp the material to be processed in the heating space for joule heating, and are configured to be movable from the heating space while clamping the material to be processed.

A method for preparing salami includes preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites. The method also includes forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings. The method also includes fermenting the plurality of salamis to a predetermined pH level and drying the plurality of salamis to a predetermined water activity.

The invention discloses a medium-temperature beef fresh-keeping production method, and belongs to the technical field of medium-temperature beef production. The method comprises the following steps: segmenting and classifying slaughtering parts; hanging the cut meat for air cooling, and performing gradient cooling at the same time to complete first treatment; controlling the oxygen concentration, and performing cold plasma treatment to complete second treatment; and then carrying out quick-cooling drying, packaging and cold chain management in sequence. The juice loss is inhibited through air cooling control in combination with gradient cooling; hypoxia and cold plasmas cooperate to block myohemoglobin oxidation and maintain the value of redness a; all the steps have a synergistic effect to solve the four industrial pains of water return, decoloration, poor tenderness and short shelf life of the medium-temperature beef.

The invention provides a drying machine for processing beefsteaks, and relates to the technical field of drying, the drying machine comprises a drying frame, a motor is arranged at the bottom in the drying frame, the output end of the motor is sleeved with a driving wheel, a group of upper embedded blocks and two groups of lower embedded blocks are arranged in the drying frame, and the upper embedded blocks and the lower embedded blocks are arranged in an up-and-down staggered mode; the drying device further comprises a drying mechanism, the drying mechanism comprises multiple sets of rotating pipes which are arranged in a staggered mode, multiple sets of air outlet holes are formed in the surface of each set of rotating pipe, one end of each rotating pipe is connected with a follower wheel, and each set of follower wheel is connected with a driving wheel through a transmission belt. A set of on-demand air supply system based on mechanical contact response is designed, and the extensive working mode of continuous global air supply of traditional drying equipment is solved.

The invention relates to the technical field of intelligent control, in particular to a constant-temperature and constant-humidity control system of an intelligent blank airing room, and solves the technical problems of uneven drying rate and unstable overall drying quality in a blank airing process due to neglecting of space temperature and humidity distribution difference and dynamic change of water content of a blank in the prior art. The system is used for acquiring environment data, green body state data and equipment working condition data of a plurality of monitoring areas in a green body airing room; according to the environment data of each monitoring area, determining the regulation and control demand intensity of each monitoring area; predicting predicted environment data of each monitoring area at a future moment according to the environment data and the blank state data of each monitoring area; determining control parameters of each monitoring area according to the regulation and control demand intensity, the environment data and the predicted environment data; and according to the control parameters and the equipment working condition data, driving the environment adjusting equipment of each monitoring area to operate.

The utility model relates to the technical field of meat smoking frames, and discloses an equidistant adjusting type dual-purpose meat smoking frame which comprises a fixing disc, an equidistant adjusting assembly is arranged on the outer wall of the fixing disc, a combined supporting and airing assembly is arranged at the lower end of the fixing disc, and the equidistant adjusting assembly comprises a plurality of threaded rods, a plurality of driven shafts and a driving shaft. A plurality of adjusting grooves are formed in the outer wall of the fixing disc, the multiple threaded rods are rotationally connected to the inner walls of one ends of the corresponding adjusting grooves, the outer walls of the multiple threaded rods are sleeved with adjusting sleeves in a threaded mode, and one ends of the multiple adjusting sleeves are fixedly connected with hooks. According to the meat smoking rack, the positions of the hooks can be easily adjusted through the equidistant adjusting assembly, the hooks on the meat smoking rack can be adjusted at the same time, the fixing disc and the supporting frame can be connected through the combined supporting and airing assembly, the meat smoking rack can be easily converted into an airing rack, and the meat smoking rack has higher practicability and convenience.

A method for producing raw boneless and skinless cured meat with short maturation is described, comprising the steps of receiving fresh raw materials on a production line, a dry-salting step, vacuum-packing the salted product, resting the vacuum-packed product in a salting cell, placing the anatomical pieces in natural or artificial casings after removing the vacuum bag, resting the bagged and tied product in the cold, a drying step, seasoning the product, cleaning the product from seasoning molds, stripping it and placing it in a vacuum bag, and an optional maturation step; a bagged product bresaola made by this method and a plant for the same are also described.

The utility model provides a yak meat air-drying device which comprises an air-drying chamber, an air supply header pipe and a plurality of meat hanging frames, the air supply header pipe is laid in the middle of the ground of the air-drying chamber, and the meat hanging frames are arranged on the two sides of the air supply header pipe; the meat hanging rack comprises a bottom pedestal and a plurality of hanging rods, a buffer air cavity is formed in the bottom pedestal, an air inlet communicated with the buffer air cavity is formed in the side wall of the bottom pedestal, and a plurality of air outlet holes communicated with the buffer air cavity are uniformly formed in the top wall of the bottom pedestal; air enters one end of the air supply header pipe, the other end of the air supply header pipe is closed, air outlets corresponding to the air inlets of the bottom pedestals are formed in the two sides of the pipe wall respectively, a pipeline fan is arranged at the air inlet end of the air supply header pipe, and the air inlets in the bottom pedestals are communicated with the air outlets in the air supply header pipe through air supply branch pipes. The yak meat air-drying device has the advantages of being low in weather dependence, good in production stability, suitable for mass production and high in practicability.

An improved method for the production of a smoked product of fish is described. A product produced by the method is also described.

The utility model relates to chicken drying machine technical field especially uses an automatic drying machine for chicken powder production, its technical scheme: including conveying frame and drying box, drying box is fixed in the middle position of conveying frame upper end, the inside wall of drying box is installed with heat preservation inner lining, the metal mesh conveyer belt is installed in conveying frame, the heating case is fixed in the bottom of conveying frame, and the upper end of heating case is located in conveying frame, and fixed with the apron, the apron is evenly provided with fan hole, and the fan hole is installed with fan, heating rod is fixed in the heating case. The utility model utilizes the conveyance of metal mesh conveyer belt, makes the chicken block pass through the drying box, realizes the purpose of automatic drying, and utilizes the hot air constantly to blow to the chicken block surface, can accelerate the moisture loss of chicken block surface, and sets up the circulation flow structure of hot air, can effectively reduce the heat loss.

The utility model relates to the field of chicken freeze-drying low-temperature baking, in particular to a low-temperature baking oven for chicken freeze-drying production. The technical problems that in the process of freeze-drying and low-temperature baking of chicken, the chicken is heated and baked mostly through a single heating structure, so that hot air in the chicken is accumulated, drying heat conduction is uneven, baking efficiency is reduced, meanwhile, internal air cannot effectively flow back, uniform drying of objects is not facilitated, and the baking effect is poor are solved. And the utilization rate of hot air is low. According to the technical scheme, the low-temperature baking oven for chicken freeze-drying production comprises an oven body; the device further comprises a placing and drying assembly, a ventilation assembly, a box door, a support and an anti-skid pad. According to the utility model, through the cooperation of the blowing fan and the ventilation pipe, air in the box body is kept in a circulation state, chicken is ensured to be uniformly heated in the whole baking process, and the problem that local temperature is too high or too low is avoided, so that the baking quality and consistency of food are ensured.

The invention belongs to the technical field of food preservation, and relates to an antibacterial aerogel water-absorbing liner as well as a preparation method, a preservation method and application thereof, the aerogel water-absorbing liner comprises a matrix material and an antibacterial agent, the matrix material is a mixture of polyvinyl alcohol and hydroxymethyl cellulose or a mixture of polyvinyl alcohol and sodium alginate, and the antibacterial agent is a mixture of polyvinyl alcohol and hydroxymethyl cellulose. The polyvinyl alcohol accounts for 15-25% of the total mass of the matrix material, and the hydroxymethyl cellulose or sodium alginate accounts for 75-85% of the total mass of the matrix material; the antibacterial agent is selected from one or more of plant essential oil or chitosan, the addition amount of the chitosan is 10-15% of the total mass of the matrix material, the matrix material and the antibacterial agent are blended and then poured into a mold for freeze drying, and the aerogel water absorption liner is obtained. The water-absorbing liner can reduce available water required by microorganism reproduction, and can be combined with antibacterial substances to inhibit the growth of microorganisms in chicken and prolong the refreshing time of chicken.