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38results about How to "Guaranteed fresh quality" patented technology
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Low-temperature quick-freezing and partial-freezing solution for food and use method of low-temperature quick-freezing and partial-freezing solution
InactiveCN104856191AKeep aliveGuaranteed fresh qualityMeat/fish preservation by freezing/coolingCell activityGlycerol
The invention provides a low-temperature quick-freezing and partial-freezing solution for food. The low-temperature quick-freezing and partial-freezing solution comprises the following components: 25-30 wt% of ethanol, 20-25wt% of sodium chloride, 5-10 wt% of glycerinum and 35-49 wt% of water. The low-temperature quick-freezing and partial-freezing solution for food is obtained by putting the ethanol, the sodium chloride and the glycerinum in the water and mixing at a normal temperature. According to the low-temperature quick-freezing and partial-freezing solution for food, provided by the invention, the heat of a frozen object can be conducted and digested in extremely short time through the partial-freezing solution, so that the frozen object passes the maximum ice crystal generating zone in the shortest time, the pressure inside food cells and the pressure outside food cells are balanced, the cell tissue of the frozen object is protected to the greatest extent, cell activity is kept, the fresh quality of the frozen object is ensured, and raw nutrients are reserved to the greatest extent.
Owner:林巧珍
Fresh kiwi fruit slices and preparation method thereof
InactiveCN105962190ADelayed ripeningGuaranteed fresh qualityFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by coatingActinidiaKiwi fruit
The invention discloses a preparation method of fresh kiwi fruit slices. The preparation method comprises the following steps: taking fresh high-quality kiwi fruits of which the hardness is between 9.0 kg / cm<2> and 11.0 kg / cm<2> as standard raw materials, putting slices into distilled water after washing, peeling and cutting the kiwi fruits, pumping ozone until the concentration is 0.8 to 1.0 mg / L, and carrying out ultrasonic assisted sterilization for 5 to 8 minutes; then, adding the slices into a kiwi fruit mixed color protecting solution which is prepared from 0.2 percent of ZnCl2, 0.25 percent of EDTA (Ethylene Diamine Tetraacetic Acid)-2Na, 0.10 percent of ascorbic acid and 0.1 percent of citric acid for carrying out color protection, and infiltrating by using 0.5 to 2.0 percent of PEG (Polyethylene Glycol)-chitosan edible coating film after dewatering; finally, packaging by using a PP (Propene Polymer) pallet and a PE (Poly Ethylene) film, and storing at low temperature. The fresh kiwi fruit slices prepared through the preparation method have the characteristics that the appearance color is well kept, browning is not easy to cause, the bacteria inhibiting and fresh keeping effects are good, the storage period is long, and the quality is stable.
Owner:SICHUAN UNIV
Portable tea cup
InactiveCN105249667AAvoid brewingGuaranteed tasteTravelling sacksDrinking vesselsAdditive ingredientEngineering
The invention discloses a portable tea cup which is composed of a cup barrel, a tea box, an adjusting disc and a base. An inner cavity of the cup barrel is partitioned by a transverse partition plate, the lower side of the transverse partition plate is provided with a first boss, and the first boss is provided with a first eccentric hole; an inner cavity of the tea box is partitioned into a plurality of tea brewing chambers through vertical partition plates, and the tea box and the cup barrel are coaxial and can rotate relative to each other; the adjusting disc is located between the tea box and the first boss and rotates synchronously with the tea box, the upper side of the adjusting disc is provided with a second boss, a plurality of second eccentric holes communicated with and corresponding to the tea brewing chambers one by one are formed in the second boss, and the second eccentric holes are internally provided with filter meshes; the base is connected with the lower end of the cup barrel through a thread, a jacking spring is arranged between the base and the tea box and drives the tea box to conduct synchronous rotation. When the tea cup is carried for going out, the tedious operation of replacing tea leaves is simplified, the tea leaves are prevented from being brewed many times, and the fresh quality of tea soup is guaranteed; it is avoided that beneficial ingredients in the tea are damaged due to excessively high water temperature, and the nutritional value and taste of the tea soup are guaranteed.
Owner:马心如
Melon preservative and preservation method thereof
InactiveCN104472678AExtended shelf lifeExtended storage timeFruits/vegetable preservation by coatingCuticleLuffa Cylindrica extract
The invention discloses a melon preservative and a preservation method of the melon preservative. The melon preservative comprises a soaking protective agent A and a preservation film forming agent B. The soaking protective agent A comprises grape seed oil, Tween80, an aloe extracting solution, vitamin B2, sodium chloride and distilled water. The preservation film forming agent B comprises chitosan, scutellaria baicalensis extract, towel gourd extract and distilled water. The preservation method includes the steps that the soaking protective agent A of the melon preservative is used for soaking a melon, then air drying is performed, then the diluted film forming agent B is sprayed to the surface of the melon, and finally standing is performed. The special melon preservative and the preservation method of the melon preservative effectively keep fruity of the melon, meanwhile, the special melon preservative has certain repairing and protecting effects on damage to the surface of the melon in the mechanical treatment process, a water-keeping layer and an anti-bacterial film can be formed on the surface of the melon, the water loss in the preservation process is reduced, the effects of sterilization and bacterial inhibition are achieved, and the surface of the skin of the melon can be kept good in gloss.
Owner:BOHAI UNIV
Fresh-keeping method for fresh fruit fumet
The invention discloses a fresh-keeping method for fresh fruit fumet, which comprises the following steps of: choosing seasonal fresh fruits as a base material, wherein fruit granules are required to be elastic and full and have the sense of weight; 1) cleaning fruits; 2) removing skin and kernel, and refrigerating the processed fruits; 3) pulping and thinning, as well as mixing and stirring flesh fiber with fruit juice; 4) performing ozone sterilization; 5) performing vacuum packaging; 6) performing quick freezing; 7) quickly transferring the frozen bagged products in a freezer for storage with temperature range from -18 DEG C to -20 DEG C. The fresh-keeping method for the fresh fruit fumet has the advantages that the fresh fruit fumet can be kept fresh for a long time and eaten safely without any toxic and side effects, the yield of the fruit fumet is greatly increased, and the fresh fruit fumet can be used for active regulation on the seasonal fruits.
Owner:广州市宝能机电设备有限公司
Quick-frozen fresh-keeping deep-fried dough stick and making method thereof
ActiveCN103875755AFull of nutritionPromote expansionDough treatmentPre-baking dough treatmentFrost crackQuick Freeze
The invention discloses a quick-frozen fresh-keeping deep-fried dough stick and a making method thereof and belongs to the technical field of food processing. The quick-frozen fresh-keeping deep-fried dough stick is mainly composed of, by weight, 110-120 parts of flour special for making deep-fried dough sticks, 8-10 parts of acetylated wheat modified starch, 10-15 parts of white glutinous rice flour, 60-70 parts of water, 2-3 parts of leavening agents, 0.1-0.2 part of yeast, 3-5 parts of soybean oil, 5-10 parts of edible salt, 5-10 parts of eggs and 7-12 parts of white sugar. The flour special for making the deep-fried dough sticks, the acetylated wheat modified starch and the white glutinous rice flour are adopted, so that forming of a gluten network can be promoted, strength and gluten tenacity of the deep-fried dough stick are improved, and frost crack rate of skin of the deep-fried dough stick after quick freezing can be lowered; a low-temperature quick deep-fry method and a quick freezing method are adopted to make the deep-fried dough stick, so that water content, oil content, acid value and peroxide value of the deep-fried dough stick can be lowered, and original freshness and nutrition facts of the deep-fried dough stick can be maintained furthest.
Owner:云鹤食品有限公司
Movable water cooling pre-cooling vehicle
ActiveCN106114333AGuaranteed fresh qualityExtended shelf lifeAir-treating devicesRefrigerated goods vehicleBody compartmentChilled water
The invention discloses a movable water cooling pre-cooling vehicle which comprises a carriage, a pre-cooling tank, a refrigerating unit and a first conveying device. The pre-cooling tank is arranged in the carriage and arranged in the length direction of the carriage and contains chilled water. The refrigerating unit is used for cyclically cooling the chilled water in the pre-cooling tank. The first conveying device comprises a conveying chain arranged in the length direction of the pre-cooling tank, and the conveying chain is used for driving fruit baskets containing fruits to be pre-cooled into the pre-cooling tank to be cooled and pre-cooled through the effect of the chilled water. The movable water cooling pre-cooling vehicle can be directly moved into orchards, compared with an existing pre-cooling manner, the movable water cooling pre-cooling vehicle is convenient to use, fruits and vegetables which are freshly picked can be pre-cooled in a water cooing manner immediately without the arrangement of a water cooling type pre-cooling house in each orchard, and the pre-cooling cost is greatly reduced; and the pre-cooling time is early, the cooling speed is high, the effect is good, the freshness quality of the fruits and the vegetables is kept to the maximum degree, and the storage life of the fruits and the vegetables is prolonged to the maximum degree.
Owner:深圳市德尔制冷设备有限公司
Fruit and vegetable preservation device and method based on single-array dielectric barrier discharge plasma
ActiveCN110973234AShort processing timeImprove efficiencyFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by freezing/coolingTransformerEngineering
The invention belongs to the field of fruit and vegetable refrigeration and preservation, and relates to a fruit and vegetable preservation device based on a single-array dielectric barrier dischargeplasma. The device is characterized in that a single-array dielectric barrier discharge plasma excitation device is mounted in a storage rack of an air-cooled refrigerated cabinet, wherein the single-array dielectric barrier discharge plasma excitation device comprises an electrode, discharge mediums, a fixing device, electrode leading-out wires, a transformer, a pulse power supply and discharge areas; the discharge mediums wrap the electrode and is fixed in the storage rack through the fixing device; insulating sealing caps are arranged at two ends of the electrode; the insulating sealing caps are hermetically connected with the discharge mediums and are connected with the transformer and the pulse power supply through the electrode leading-out wires; and the discharge areas are arrangedbetween the adjacent discharge mediums. The pulse type plasma exciter is adopted, and the intermittent treatment mode is mild and energy-saving. The plasma adopts a normal-pressure air excitation mode, so that comprehensive fruit and vegetable preservation can be carried out. The invention further provides a fruit and vegetable preservation method based on the single-array dielectric barrier discharge plasma.
Owner:SOUTH CHINA UNIV OF TECH
Preserving and processing method for hatching eggs before hatch
InactiveCN103583467AGuaranteed fresh qualityImprove fertilization rateAnimal husbandryTurn angleRelative humidity
The invention relates to a preserving and processing method for hatching eggs before batch. The method comprises the steps that eggs are selected and stored, namely, qualified hatching eggs are placed into egg trays, the egg trays are horizontally placed on an egg tray frame of an egg trolley; warehousing is conducted on the eggs, wherein the warehousing temperature is 18-20 DEG C, the relative humidity is 70-75%, storage time is 24-72 hours, specifically, the storage time is 24-48 hours in summer and is no more than 72 hours in other seasons; eggs are turned, wherein the hatching eggs are overturned once every 2-3 hours within the storage time, and the egg turning angle is 45 degrees; the eggs are sent to an automatic hatcher to be hatched. The preserving and processing method for the hatching eggs before batch has the advantages that the setting of the storage time, the setting of the warehousing temperature ranging from 18 DEG C to 20 DEG C, and the setting of the relative humidity ranging from 70% to 75% maintain fresh quality of the hatching eggs, and improve chick hatching rate. The hatching eggs are turned when stored, embryos are prevented from adhering shell membranes, the hatching egg fertilization rate is improved, and the chick hatching rate is 10% higher than that before egg turning.
Owner:TIANJIN JIRUIXIANG BREEDERS INCUBATION
Automatic shelling device and method for bamboo shoots
ActiveCN107927823AImprove processing efficiencyGuaranteed fresh qualityVegetable peelingAgricultural engineeringStructural engineering
The invention discloses an automatic shelling device and method for bamboo shoots. The automatic shelling device for bamboo shoots comprises a feeding mechanism, a shell scratching device, a shellingdevice and a discharging mechanism which are arranged on the same straight line. The feeding mechanism comprises a feeding conveyer belt, a feeding chain transmission component and a feeding pressingroller elastic component. The shell scratching device comprises scratching cutters which form scratching channels and scratch whole bamboo shoot shell into a plurality of sections along the directionof bamboo shoot shaft. The shelling device includes cutting cutters which form shelling channels and cut off the sections of peel by a compound mode of rotary cut and rolling cut. The discharging mechanism comprises a discharging conveyer belt, a discharging chain transmission component and a discharging pressing roller elastic component. With the device, long bamboo shoot varieties such as dendrocalamus latiflorus which has large diameter size, irregular shapes, hard shell, many bamboo joints and partial hollow structure can be subjected to quick and efficient automatic shelling treatment with high shelling efficiency and high clean shelling rate, bamboo shoot shell and bamboo shoot roots residues are avoided, low damage rate is realized, and product quality can be effectively guaranteed.
Owner:BEIJING FORESTRY MACHINERY RES INST OF STATE FORESTRY ADMINISTRATION
Feed stirring and preparing device for beef cattle breeding
InactiveCN111603996AImprove feeding qualityGuaranteed fresh qualityFeeding-stuffTransportation and packagingZoologyFodder
The invention discloses a feed stirring and preparing device for beef cattle breeding. The feed stirring and preparing device comprises a stirring mechanism, a first feeding mechanism, a second feeding mechanism, a pulverizer, a temporary storage box, a third feeding mechanism, a material lifting and conveying mechanism and a control cabinet, and the first feeding mechanism is used for storingforage and addingthe forage into a stirring bin of the stirring mechanism through the material lifting and conveying mechanism; the second feeding mechanism is used for storinggrain materials, the grain materials are crushed into grain powder through the pulverizer and then enter the temporary storage box, and the temporary storage box is used for outputtingthe grain powder and conveying the grain powder into the stirring bin through the material lifting and conveying mechanism; the third feeding mechanism is used for storing feed filler and feeding the feed filler into the stirring bin through the material lifting and conveying mechanism; a discharging opening is formed in the side wall of the stirring mechanism, and a weighing sensor is arranged at the bottom of the stirring mechanism; and the control cabinet is adopted for monitoringthe operation of the device. According to the feed stirring and preparing device for beef cattle breeding, automatic feeding can be achieved, stirring and preparing of feed are accurately completed, manpower is saved, and the operation cost is reduced.
Owner:黑龙江省农业科学院畜牧兽医分院
Frozen meat shashlik production and cleaning equipment
ActiveCN107372754ASticky knife will not causeCause secondary cuttingMeat processing devicesEngineeringMechanical engineering
The present invention discloses frozen meat shashlik production and cleaning equipment comprising a working table, wherein the working table is provided with a meat cutting box, both ends of the meat cutting box are opened, the meat cutting box and the working table form a channel with two opened ends, a plurality of cutting edges are arranged on the top surface of the cutting meat box in parallel, the cutting edges are arranged in parallel with the channel, a cutter set is arranged above the cutting edges, the cutter set comprises a plurality of cutters with the thickness matched with the width of the cutting edges, one opened end of the channel is vertically provided with a plurality of parallel meat separating pieces, end faces of the meat separating pieces, away from the meat cutting box, are provided with the cutting tools, a cleaning tank is arranged directly under the cutting tools, and the cleaning tank is divided into multiple meat block tanks. The meat cutting device can automatically divide meat blocks, reduces manual operation, and also can avoid secondary meat block cutting and breaking caused by sticking to the cutting tools of the meat blocks, and the meat blocks are immediately washed after being cut, so that the quality of the meat blocks can be ensured.
Owner:德阳市东泽食品有限公司
Fresh-keeping liquid for frozen food and preparation equipment thereof
PendingCN111011696AQuality improvementAvoid emissionsSugar food ingredientsFood freezingBiotechnologyAnimal science
The invention provides fresh-keeping liquid for frozen food and preparation equipment thereof. The fresh-keeping liquid for frozen foods comprise the following components: ethyl alcohol, nitrate, vegetable oil, F42 high fructose corn syrup, potassium chloride and water. The contents of all components are as follows: 15%-25% of ethyl alcohol, 5%-10% of nitrate, 5%-8% of vegetable oil, 15%-25% of F42 high fructose corn syrup, 5%-12% of potassium chloride and 35%-40% of water. According to the invention, the heat of a frozen object can be treated by the partial freezing liquid in a short time; agroove type ice crystal generation area is formed at the frozen food and the internal and external pressures of food cells are relatively balanced, so that the cell tissues of frozen objects are greatly protected; and cell viability is kept, the fresh quality of frozen objects is guaranteed, and original nutritional ingredients are reserved to the greatest extent. Moreover, a quantitative feedingfunction is realized; and fresh-keeping liquid is discharged from top to bottom, so that solidified residual impurities generated after the burdening reaction of the processing tank are prevented frombeing discharged along with the fresh-keeping liquid and thus the quality of the fresh-keeping liquid is improved to a great extent.
Owner:盛林蓝莓集团上海生物科技有限公司
Multipurpose grain storage machine capable of adjusting grain storage environment
ActiveCN114208505AGuaranteed fresh qualityPrevent pestsAgriculture tools and machinesCompression machines with non-reversible cycleThermodynamicsExhaust valve
The multipurpose grain storage machine capable of adjusting the grain storage environment comprises a grain storage machine body, a cavity is formed in the grain storage machine, a whole bin air supply outlet is formed in the bottom of the cavity, a fresh air opening and a refrigerating system are arranged on the side face of the cavity, and a surface layer air supply outlet, an air return opening and an air exhaust opening are formed in the upper end of the cavity; a surface layer air supply valve, an air return valve, a fresh air valve and an air exhaust valve are arranged on the air supply opening, the air return opening, the fresh air opening and the air exhaust opening respectively, and the surface layer air supply valve, the air return valve, the air exhaust valve, the fresh air valve and the refrigerating system are all electrically connected with a controller in the electric cabinet. The temperature, humidity and gas components of a grain storage environment can be adjusted, and various ventilation functions of whole warehouse cooling, surface layer temperature and humidity control, rainfall ventilation, water retention ventilation, constant-temperature and constant-humidity air supply and the like in the grain low-temperature storage process are achieved; and cooling and ventilation in the grain feeding stage, grain pile warehouse arrangement and surface temperature and humidity control in the low-temperature storage stage, gas component adjustment in the grain storage stage and warehouse-out tempering are achieved.
Owner:成都锦沅广智科技有限公司
Method for preparing iced instant bayberry
InactiveCN1726788AEasy to set upExtended supply periodFruits/vegetable preservation by freezing/coolingSurface layerCold storage
A process for preparing the frozen instant red bayberry includes steps as choosing raw material, classifying, washing, drip drying, immersing in antistaling liquid, freezing, storage, immersing in flavoring liquid, freezing its surface layer, packing, and cold storage.
Owner:王端红
Soybean coat instant noodle and method for making same
InactiveCN1883300AFully reflect the nutritional valueGuaranteed fresh qualityDough treatmentFood preparationBiotechnologyInstant noodle
Disclosed is soyabean coat instant noodles, characterized in that producing with pure soyabeans as raw material, adding soy protein, soya bean lecithin and safflower oil for proper amount, marinating the soyabean coat, vacuum-packing same to be soyabean coat noodles; preparing seasoning according to different tastes, vacuum-packing seasoning of definite quantity in small pouches; packaging soyabean noodles sealed and the seasoning pouch together in a instant noodles case to be soyabean coat instant noodles.
Owner:钟兼玉
Preservation and cold storage process of Chinese cabbages
InactiveCN108576195ASimple processGood effectFruits/vegetable preservation by irradiation/electric treatmentFood ingredient for microbe protectionChemistryWoven fabric
The invention relates to a preservation and cold storage process of Chinese cabbages. The process comprises the following steps: pretreatment of Chinese cabbage raw materials, pre-cooling and degerming of the Chinese cabbage materials, primary cold storage before cold storage of the Chinese cabbages, multi-stage heating of the Chinese cabbages subjected to primary cold storage and dry fog humidity-controlled cold storage. The preservation and cold storage process of Chinese cabbages is simple and easy to conduct and obvious in effects, cold storage processes including pre-cooling, quick primary cold storage, multi-stage heating and the like are arranged, multilayer superposition among non-woven fabrics is substituted for stacking and piling, the gas ratio of a refrigerated warehouse is adjusted, and a technological method of ozone introduction and continuous dry fog spraying and water retaining is adopted, thereby eliminating the dependence of cold storage of Chinese cabbages on low temperature to the maximum extent, and overcoming the defects of a traditional low-temperature cold storage method of Chinese cabbages on the premise of ensuring fresh quality of vegetables.
Owner:青岛永芳源食品有限公司
Integral device for fishing and loading of cultured aquatic products
InactiveCN106417198AGuaranteed fresh qualityKeep freshPisciculture and aquariaFishingWater flowAquatic product
The invention relates to an integral device for fishing and loading of cultured aquatic products. The device comprises an ultrasonic generator and a loading box, wherein a support is disposed on the lower end of the ultrasonic generator; a first end of a conveying pipe is connected to the support; a second end of the conveying pipe is connected to the loading box; a pressure pump is disposed on the second end of the conveying pipe; at least one side plate of the loading box is a slide side plate which can be slid up and down; a drainage net is disposed in the loading box on the inner side of the slide side plate; a cold accumulation room and a oxygen production room are disposed on the bottom inside the loading box; and the cold accumulation room and the oxygen production room communicate with the loading box via perforated holes on the top parts. According to the invention, the structural design is rational; use is convenient; the ultrasonic generator stimulates the hearing ability of the aquatic products, so that the aquatic products can be gathered and fished; and the pressure pump controls water flows, so that the aquatic products can enter the loading box via the conveying pipe, and the loading can be completed. In this way, time for the fishing and loading is shortened; efficiency of the fishing and loading is increased; labor force cost is reduced; and quality of the aquatic products can be maintained better.
Owner:SHANDONG INST OF COMMERCE & TECH
Antimicrobial packaging film with intelligent controlled-release performance, and preparation method and application thereof
The invention discloses a preparation method of an antimicrobial packaging film with intelligent controlled-release performance. The preparation method comprises the following steps: (a) taking polyvinyl alcohol, and dissolving the polyvinyl alcohol in deionized water to prepare a polyvinyl alcohol film solution; (b) preparing a formyl nano microsphere lactic streptococci conjugate, dissolving the formyl nano microsphere lactic streptococci conjugate in deionized water, and carrying out oscillation dispersion to obtain a formyl nano microsphere-lactic streptococci conjugate dispersion solution; and (c) dropwisely adding the formyl nano microsphere-lactic streptococci conjugate dispersion solution prepared in the step (b) into the polyvinyl alcohol film solution prepared in the step (a), stirring, carrying out degassing, flow casting and drying treatment, and carrying out normal-temperature cooling and film peeling to obtain the antimicrobial packaging film with intelligent controlled-release performance, namely the lactic streptococci-polyvinyl alcohol nano antimicrobial film. The antimicrobial packaging film can reduce the food interior deterioration, and is beneficial to food preservation.
Owner:ZHONGKAI UNIV OF AGRI & ENG
Processing method of semi-finished product quickly-frozen root vegetables
InactiveCN104351678ASmall footprintEasy to storeFood preparationFruits/vegetable preservation by freezing/coolingControl storeMachining time
The invention relates to a processing method of semi-finished product quickly-frozen root vegetables, belonging to the technical field of preparation of foods. The processing method of the semi-finished product quickly-frozen root vegetables comprises the following steps: selecting materials, rinsing, mechanically cutting, mechanically selecting, manually sorting, blanching, spin-drying, pre-packaging, quickly freezing, post-packaging, and dry mist humidity-control storing. Quickly-frozen vegetables produced by adopting the processing method of the semi-finished product quickly-frozen root vegetables are not superposed with one another; moreover, the processed root vegetables are small in space usage, high in storage and transportation efficiency, low in circulating cost. Besides, the processing method disclosed by the invention can be used for keeping the vegetables fresh, is free of further processing in large-scale application, and is capable of saving the processing time.
Owner:SUZHOU FULL FORTUNE FOOD CO LTD
Device and method for fresh-keeping fruits and vegetables based on single-array dielectric barrier discharge plasma
ActiveCN110973234BShort processing timeImprove efficiencyFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by freezing/coolingTransformerBiology
Owner:SOUTH CHINA UNIV OF TECH
a portable teacup
InactiveCN105249667BAvoid brewingGuaranteed tasteTravelling sacksDrinking vesselsAdditive ingredientEngineering
Owner:马心如
A kind of pse-like fresh chicken sausage and its preparation method
Owner:SOUTH CHINA UNIV OF TECH +1
Fresh freezing solution special for food sterilization and preservation, and preparation method thereof
PendingCN112335811ASimple preparation processReduce manufacturing costFood preservationNatural extract food ingredientsBiotechnologyGround beetle
The invention belongs to the technical field of food preservation, particularly relates to a fresh freezing solution special for food sterilization and preservation, and a preparation method thereof,and solves the problems that a traditional fresh freezing solution in the prior art causes cell membrane damage, poor taste, reduced nutritional ingredients and the like. The fresh freezing solution special for food sterilization and preservation comprises the following raw materials in parts by weight: 2-5 parts of a plant extract, 2-5 parts of an insect extract, 5-9 parts of calcium chloride, 1-2 parts of lactic acid, 8-15 parts of ethanol and 50-70 parts of water, wherein the plant extract is obtained by extracting dandelion and radix sophorae flavescentis; and the insect extract is obtained by extracting ground beetles and aspongopus. The fresh freezing solution is prepared by compounding the plant extract, the insect extract, the calcium chloride, the lactic acid, the ethanol and thewater in the invention; and the obtained fresh freezing solution is simple in preparation process, low in preparation cost, stable in performance, low in working temperature, low in volatility and lowin corrosivity, can improve the product quality and prolong the storage period when being used for food preservation, and is pollution-free.
Owner:宿州滋原科技咨询有限公司
A kind of quick-frozen fresh fried dough sticks and preparation method thereof
ActiveCN103875755BFull of nutritionPromote expansionDough treatmentPre-baking dough treatmentQuick FreezeFrost crack
Owner:云鹤食品有限公司
Efficient quick non-damaged cleaning equipment of fresh tea leaves
InactiveCN109954720AQuality impactGreat tastePre-extraction tea treatmentDrying gas arrangementsFlavorAdditive ingredient
The invention provides efficient quick non-damaged cleaning equipment of fresh tea leaves. An important fresh leaf cleaning step is added, thus contains surface adhesive materials such as pesticides and dust which can be contained in fresh leaves are removed, taste and quality of the tea leaves are improved, influence of pesticide residue on human health is reduced, edible safety of tea leaf beverages is guaranteed, severe food safety incidents caused by tea leaf pollution are prevented, the equipment special for cleaning the tea leaves is arranged and developed, a special low temperature pre-cooling technology is adopted, the tea leaves are cleaned after low temperature pre-cooling, flavor of the tea leaves can be greatly improved, loss of nutritional ingredients in the tea leaves is alsosmall, an ultrasonic cleaning technology is applied, thus the fresh quality of the tea leaves can be maintained, meanwhile cleaning is completed, the whole technology process is carried out integrally, the advantages of the automatic production equipment are exploited to the utmost extent, the production efficiency is high, and quality of the treated tea leaves is good.
Owner:高小翎
Right-angle old tea bag and preparation method thereof
The invention discloses a right-angle old tea bag and a preparation method thereof, and relates to the technical field of tea products, and in particular relates to a right-angle old tea bag and a preparation method thereof. The preparation method comprises the following steps: S1, preparing materials; S2, selecting materials; S3, crushing the selected materials; S4, producing materials; S5, performing packaging; and S6, performing drying. The invention provides the right-angle old tea bag and the preparation method thereof. The right-angle old tea bag has the following beneficial effects thatstable quality of tea leaves are ensured by carrying out brewing, comparing and screening on existing tea leaf variety, so that best tea leaves can be selected for making the tea bag; compared with tea leaves in conventional tea bags made by tea leaf powder, tea leaves in the old tea bag in the technical scheme has higher quality, and mouthfeel of the whole tea bag is improved; and three types oftea leaves are crushed and fully mixed, so that the problems of too large tea leaf particles in a tea bag and too slow brewing speed are effectively solved, and meanwhile, small taste difference among tea bags of a same type is effectively ensured.
Owner:云南昌泰茶业集团昌泰茶行有限责任公司
Processing method of frozen whole hairtails
InactiveCN104920580AGuaranteed fresh qualityDelicate tasteMeat/fish preservation by freezing/coolingProduct processingNutrient
The invention discloses a processing method of frozen whole hairtails, and belongs to technical field of sea food processing. The processing method of the frozen whole hairtails disclosed by the invention comprises the following steps: (1) choosing and buying raw materials, namely hairtails; (2) selecting proper hairtails from the hairtails bought in the step (1); (3) cleaning the selected hairtails, and gutting the cleaned hairtails; (4) placing the gutted hairtails on a dish, and performing quick freezing on the placed hairtails; (5) removing the frozen hairtails from the dish, and packaging the removed hairtails; (6) performing metal detection and storage. According to the processing method of the frozen whole hairtails disclosed by the invention, the operations from the step of obtaining the raw material to the step of processing the raw materials into finished products are performed under the low-temperature environment all the time, the fresh quality of the hairtails can be maintained to the maximum extent under the situation that no additive is added, the taste of the processed hairtails is delicate, and the nutrient value and the economic value are high.
Owner:FANGCHENGGANG HAISHITONG SEAFOOD
Fresh frozen liquid with anti-oxidation and antibacterial effects and its preparation method and application
ActiveCN107616408BHigh boiling pointLowering the freezing pointCosmetic preparationsToilet preparationsBiotechnologyDairy foods
Owner:王道明
An integrated device for fishing and loading of aquaculture aquatic products
InactiveCN106417198BGuaranteed fresh qualityKeep freshPisciculture and aquariaFishingWater flowAquatic product
The invention relates to an integral device for fishing and loading of cultured aquatic products. The device comprises an ultrasonic generator and a loading box, wherein a support is disposed on the lower end of the ultrasonic generator; a first end of a conveying pipe is connected to the support; a second end of the conveying pipe is connected to the loading box; a pressure pump is disposed on the second end of the conveying pipe; at least one side plate of the loading box is a slide side plate which can be slid up and down; a drainage net is disposed in the loading box on the inner side of the slide side plate; a cold accumulation room and a oxygen production room are disposed on the bottom inside the loading box; and the cold accumulation room and the oxygen production room communicate with the loading box via perforated holes on the top parts. According to the invention, the structural design is rational; use is convenient; the ultrasonic generator stimulates the hearing ability of the aquatic products, so that the aquatic products can be gathered and fished; and the pressure pump controls water flows, so that the aquatic products can enter the loading box via the conveying pipe, and the loading can be completed. In this way, time for the fishing and loading is shortened; efficiency of the fishing and loading is increased; labor force cost is reduced; and quality of the aquatic products can be maintained better.
Owner:SHANDONG INST OF COMMERCE & TECH
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