164results about How to "Increase freshness" patented technology

The invention relates to an automatic control system of intelligent low-temperature grain storage and a control method thereof. The automatic control system is provided with a plurality of three-dimensional vent pipes which are vertically arranged in storage space in a grain store; a three-dimensional branch vent is divided into multiple groups of first branches and second branches for which air blast and indraft are exchanged, wherein the first branch is connected with the air outlet of a circulating fan respectively through a first divided manifold and a first header pipe, and the second branch is connected with the air inlet of the circulating fan respectively by a second divided manifold and a second header pipe; a first branch pipe and a second branch pipe which carry out wind direction commutation control to the first branch and the second branch by an air valve are arranged between a blast main and an air suction header pipe; and the first branch, the second branch, the first divided manifold, the second divided manifold, the first header pipe and the second header pipe are all provided with a motor-driven air valve connected with the control device. The system and the method of the invention assure grain storage quality, save fund and energy, obtain the purpose of environmentally-friendly storage, can assure the safety and health of prevention personnel, reduce larbor intensity and have simple operation.

The invention discloses a method for deeply refrigerating, quickly freezing and preserving litopenaeus vannamei. The complete process for deeply refrigerating, quickly freezing and preserving litopenaeus vannamei comprises the steps of cleaning, draining, positioning, quickly freezing, rinsing, draining to dryness, packaging and the like. Ice crystals formed by products processed by adopting the method are small, the cell completeness of the products is ensured, the original color, freshness and flavor of the products can be kept, the shelf life of the products is greatly prolonged, the preservation effect is good, the year-round supply requirement can be met, and the method has very good application values.

The invention relates to a device for resisting and controlling pathogenicity Avian Influenza Virus, and relative application. Wherein, it based on the character and transmission path of causal agent, uses high temperature to disinfect the causal agent of air, and baffle the transmission path, to resist and control the Avian Influenza Virus transmission. It comprises that heating the air into chicken coop to 70Deg. C, using the circulated spray device formed by water pump, tube, ejector, spray room and liquid storage device to disinfect with chicken coop; reducing the temperature to room temperature, and dedusting, using dehumidifying network to keep the humidity at 60%; entering the sterilize air into the chicken coop sealed by films. The invention has simple process, automatic process, and saved energy, without pollution. And it can replace temperature insulator and temperature reducer, in winter and summer.

The invention relates to the technical field of food processing storage, and discloses a method for the ultralow-temperature deep cooling rapid freezing preservation of a little yellow croaker. One set of integral technology for the ultralow-temperature liquid-nitrogen deep cooling rapid freezing preservation of the little yellow croaker is formed through working procedures including cleaning, leaching, freeze prevention, vacuum packaging, pre-cooling, multi-stage quick freezing, packaging and the like in sequence. A product which is subjected to deep cooling processing by the method forms a small crystal, the integrity of a product cell is ensured, the original color and luster, freshness and flavor of the product can be kept, the shelf life of the product is greatly prolonged, a refreshment degree is good, perennial supply demands can be met, and the method has a good application value.

The invention relates to food processing and storage technologies, and discloses an ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method of portunus trituberculatus. The ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method of the portunus trituberculatus comprises the following steps: (1), carrying out washing; (2), carrying out soaking, namely soaking the portunus trituberculatus in a low-temperature protective agent solution; (3), carrying out quick freezing, namely carrying out liquid-nitrogen quick-freezing treatment on the soaked portunus trituberculatus, wherein the liquid-nitrogen quick-freezing treatment is carried out in three stages; (4), carrying out ice-glazing; (5), carrying out vacuum packaging; and (6), carrying out cryopreservation. A three-stage gradual cooling process is adopted in the ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method of the portunus trituberculatus so as to ensure a small amount of ice crystal formation and low drying loss of the portunus trituberculatus after the deep-cooling quick-freezing treatment. The portunus trituberculatus treated by the ultra-low-temperature liquid-nitrogen deep-cooling quick-freezing method has relatively good low-temperature cracking resistance performance, and wholeness of product cells are preserved; moreover, original color, luster, freshness and flavor of the portunus trituberculatus are preserved, shelf life of the portunus trituberculatus is greatly prolonged, and freshness grade of the portunus trituberculatus is good. In addition, shell of the portunus trituberculatus after the deep-cooling quick-freezing treatment is not liable to crack.

The invention relates to the technical field of food processing and storage and discloses a protective agent composition for liquid nitrogen cryogenic quick-freezing of camarons. The protective agent composition comprises a low-temperature protective agent for soaking the camarons before liquid nitrogen quick-freezing, and an ice glazing agent for soaking the camarons after liquid nitrogen quick-freezing. The low-temperature protective agent comprises sodium polyphosphate, sodium erythorbate, sodium citrate, sorbitol, bletilla extracts and water. The ice glaze agent comprises trehalose, sodium alginate, bletilla extracts and ice water. The protective agent composition comprises the low-temperature protective agent and the ice glaze agent and is matched with the liquid nitrogen cryogenic quick-freezing method, ice crystals formed by products subjected to cryogenic quick-freezing are small, the drying loss is low, the integrity of product cells is guaranteed, the original color, freshness and flavor can be maintained, the shelf life of the products is greatly prolonged, and the freshness preservation degree is high.

The invention provides a cold storage defrosting control system and control method. The cold storage defrosting control method comprises the following steps that according to an inlet and outlet temperature of an indoor evaporator, and an initial heat exchange amount Q0 of the indoor evaporator is calculated; according to an inlet and outlet temperature of an outdoor condenser, the flow velocitiesof the indoor evaporator, the outdoor condenser, a throttling device, and a connecting pipeline, and an input voltage and an input current of a compressor, and an actual heat exchange Q1 of an outdoor evaporator is calculated; and whether the actual heat exchange Q1 is less than an initial heat exchange Q0 or not is judged, if yes, defrosting operation is carried out. According to the cold storage defrosting control system and control method, a beneficial frost layer and a harmful frost layer of the surface of the indoor evaporator can be differentiated correctly, and unnecessary damage to storing goods due to the fluctuation in the cold storage or of the environmental temperature caused by defrosting is avoided; and then the cold insulation effect of the cold storage is ensured, retain freshness degree of the food in the cold storage is enhanced, the storage period of the food is prolonged, and market application prospect is high.

The invention discloses a method for prolonging the refrigerated storage period of mackerels. The method is characterized by comprising the following steps: (I) removing internal organs of a fresh mackerel before the mackerel is rigid, and cleaning the fresh mackerel with clear water; (II) soaking the mackerel obtained from the step I in soaking liquid consisting of sodium chloride, citric acid, butyl hydroxy anisd and water, and then removing the water on the mackerel; (III) smearing the surface of the mackerel obtained from the step II with surface treatment liquid consisting of vegetable oil, ethanol and mixed plant powder; and (IV) wrapping the mackerel obtained from the step III with a fresh-retaining film, refrigerating and storing in a refrigeration house. The treated mackerel is soaked with the soaking liquid, the surface of the treated mackerel is smeared with the treating liquid, therefore, the mackerel can be stored for a long time, radiation treatment is not required, and the mackerel tastes good. The method is reasonable in process and feasible in operation.

The invention relates to a cup for drinking beverage and a table, which belongs to the field of living appliance. The cup comprises a cup body; the cup body is provided with a beverage flowing and butting port provided with a sealing structure; and the sealing structure can ensure that beverage flows into the cup and the beverage can not reflux. A table body is also arranged and is characterized in that the table body is provided with a beverage flowing and butting body communicated with a beverage flowing control device. The cup realizes self-help beer hold, can self control the amount of holding and pouring the beer, and reduce the occurrence of contradiction generated in the drinking process; in the process of holding and pouring the beer, the beer is avoided from contacting air in large amount, and fresh-keeping degree of the beer is greatly improved; and with the cup, the beer can be drunk at the same time of pouring, the beverage is avoided form contacting the air in large amount in the waiting process, and the fresh-keeping degree of the beer is further improved. The cup is suitable for drinking the beer, white spirits, fruit juice and other beverage in restaurants, wine bars and family parties.

The invention discloses a production technology of soybean sprout. The production technology comprises the following steps of: screening raw materials, washing and degerming, soaking soybean, cultivating, harvesting, cleaning and shelling, pre-cooling and the like, wherein the soybean produced by black land in Heilongjiang province is mainly selected. The production technology comprises the following steps of: strictly screening, washing, degerming, soaking in water for 5-6h to grow the soybean, transplanting the grown soybean into a cultivating workshop to cultivate for 6-7 days under proper temperature and humidity conditions, harvesting according to the specific standard after cultivating, cleaning and shelling the soybean sprout by a cleaning and shelling production line, enchasing, pre-cooling the enchased soybean sprout by a pre-cooling line, and storing in a storehouse. After the production technology of the soybean sprout is used, the quality of the soybean sprout base material and the rationalization of a cultivation process can be improved. More importantly, the soybean sprout is pre-cooled, so that the soybean sprout mildewing, rotting and decomposing conditions can be further weakened, and the freshness grade of the soybean sprout in the follow-up processes of transporting, coming into the market and family storing can be obviously prolonged.

The invention discloses a production technology for mung bean sprouts, which comprises the steps of raw material screening, cleaning and sterilizing, mung bean soaking, cultivating, collecting, cleaning and shucking, precooling and the like, wherein mung beans produced in the junction of the three northeast provinces of China are mainly selected, then soaked for 3 to 4 hours in clear water after strict screening, cleaning and sterilizing for achieving bean swelling, then the swelled beans are transferred to a cultivating workshop to cultivate for 6 to 7 days under the condition of appropriate temperature and humidity, collecting is performed according to specific standards after cultivation, mung bean sprouts can be cleaned, unshelled and boxed through cleaning an unshelling production line, then precooling is performed on the mung bean sprouts boxed through a precooling line, and then the mung bean sprouts boxed is put in storage. By adopting the production technology for mung bean sprouts, the quality of the base of the mung bean sprouts is improved, the cultivating process is rationalized, more importantly, through pre-cooling to the mung bean sprouts, the conditions of mustiness and corruption of mung bean sprouts are further weaken, and the fresh keeping time of the mung bean sprouts in follow-up transport, listing and household storage is remarkably prolonged.

The invention relates to the technical field of aquatic product preservation and discloses an irradiation preservation method of uncooked salmon slices. The irradiation preservation method includes: making salmon into salmon slices, ventilating, drying, putting the salmon slices in a packaging bag, feeding preservation gas to irradiate the salmon slices, putting the irradiated salmon slices in preservation liquid for soaking, draining off, vacuum-packaging, irradiating, and combining irradiation with short-time modified atmosphere packaging to kill microorganisms and avoid irradiation peculiar smell; putting the salmon slices in the preservation liquid for soaking to inhibit bacteria and salmon meat oxidation rotting, and irradiating to further enhance sterilization effect so as to realize long-time preservation of the uncooked salmon slices. The preservation method can effectively kill the bacteria and avoid irradiation peculiar smell, irradiation sterilization preservation effect is further enhanced by soaking the salmon slices in the preservation liquid and irradiating the packaged salmon slices twice, and low-temperature soaking ensures complete nutritional substance and crystal and tender taste of the salmon slices.

The invention discloses a vegetable selling rack. The vegetable selling rack comprises a base. A first supporting column, a second supporting column and a water storage tank are arranged on the top of the base. A water pump is arranged on the side, away from the second supporting column, of the first supporting column, a first selling layer, a second selling layer and a third selling layer are arranged between the first supporting column and the second supporting column, and metal net layers are arranged on the first selling layer, the second selling layer and the third selling layer. A water storage transverse pipe is arranged on the top of the third selling layer, and water storage inclined pipes arranged at equal intervals are arranged on the water storage transverse pipe. According to the vegetable selling rack, the temperature of the surfaces of vegetables is reduced, and the vegetables can be kept in a high fresh degree, are not prone to rot, and can be preserved for a longer time; preservation of the vegetables is more convenient, the selling cost of an agricultural and sideline product shop is reduced, convenience is brought for customers to select the vegetables during purchase, the space utilization rate of the large agricultural and sideline product shop is increased, the arrangement space of the vegetables is increased, and the varieties of sold vegetables are richer.

The invention discloses a method for reducing the water loss rate of penaeus vannamei meat through ultra-low-temperature quick freezing. The work procedures of picking, head removal, shell removal, catgut removal, cleaning, soaking anti-freezing, quick freezing, ice coat foaming, draining, vacuum packaging and the like are sequentially performed to form a set of complete penaeus vannamei meat ultra-low-temperature quick freezing fresh keeping process. The product subjected to the ultra-low-temperature quick freezing treatment has the advantages that the weight and the water holding performance of the penaeus vannamei meat in the processes of soaking, frozen storage, unfreezing and the like can be obviously improved; the yield of the penaeus vannamei meat is improved; the moisture loss of the penaeus vannamei meat in the processes of processing, frozen storage and unfreezing can be prevented; good water holding performance of the product is ensured; the original color and luster, the freshness degree and the flavor can be maintained; the shelf life is greatly prolonged; the fresh keeping degree is good; the whole year supply requirement can be met; good application values are realized.

The invention discloses an improved household freshness retaining cabinet, which comprises a cabinet body and a cabinet door which is arranged at the front part of the cabinet and can be opened and closed, wherein a plurality of rows of object accommodating racks are arranged inside the cabinet body. The improved household freshness retaining cabinet is characterized in that magnetic blocks are arranged on the lower parts of the object accommodating racks; a lighting lamp is arranged on the side wall of the cabinet body; a fan is arranged on the top of the cabinet body; a plasma purifier is arranged below an air outlet of the fan; and a vacuumizing pump is arranged outside the cabinet body and is connected with the cabinet body through an air pipe. The improved household freshness retaining cabinet has the advantages of rational structure, good using effect and high practicability and can meet using demands of people.

The invention discloses a real-time data loading method based on a data flow technology. The method comprises the steps that a data flow operator set is set; a plurality of operators are selected from the operator set according to service demands to generate a real-time query processing expression of data flow; the real-time loading network of the data flow is set according to the real-time query processing expression; the data flow entering in the real-time loading network is driven and controlled, and buffer memory space is dynamically distributed for the data flow; result data flow is output and is loaded to a real-time data warehouse. The invention further discloses a real-time data loading device based on the data flow technology. The method and device are used for achieving real-time conversion and continuous loading of data, and the real-time loading network can be established in real time.

The invention provides an air cooling refrigerator and a control method of the air cooling refrigerator. The air cooling refrigerator comprises an air way, a refrigerating chamber and a freezing chamber, a fan arranged in the air way, and a cooling chamber for arranging a cooler, wherein the quantity of air supplied to the refrigerating chamber is controllably adjusted.the control method of the air cooling refrigerator comprises the following steps: the cold quantities needed by refrigeration of the refrigerating chamber and the freezing chamber are respectively calculated; the air supply time of the freezing chamber is estimated according to the cold quantity needed by the freezing chamber; the air supply quantity of the refrigerating chamber needed for refrigeration of the refrigerating chamber is calculated according to the cold quantity needed by the refrigerating chamber when supplying air to the freezing chamber; and the cooler and the fan are started, and the air supply quantity of the refrigerating chamber is initialized as the calculated air supply quantity to refrigerate the refrigerating chamber and the freezing chamber. The technical scheme of the invention is used for shortening single refrigerating time of the freezing chamber, effectively relieving the humidity reduction of the freezing chamber and improving the foods preservation degree.

Relating to the technical field of food, the invention discloses a nourishing mutton soup, which is prepared from the following raw materials by weight: 300-500 parts of mutton, 100-200 parts of tofu, 150-250 parts of white radish, 15-25 parts of astragalus, 15-25 parts of Codonopsis pilosula, 10-14 parts of red dates, 12-16 parts of longan, 5-7 parts of coriander, 15-17 parts of salt, 9-11 parts of ginger, and 1200-2000 parts of clear water. By adding astragalus, Codonopsis pilosula, red dates, longan and other nourishing herbal diet food materials and tofu, white radish, coriander and other auxiliary food materials, the nutritional value of the mutton soup is enhanced, at the same time the delicious degree of the soup is also improved. And the soup has the efficacy of warming and invigorating spleen and stomach, nourishing liver and kidney, benefiting blood and improving eyesight, clearing heat and purging fire, eliminating indigestion, removing phlegm and heat, relieving restlessness, quenching thirst and dispelling cold, etc.

A fresh water crab culturing method belongs to the field of animal culture and especially relates to a crab culturing method. A fresh water crab culturing method with fast crab growing speed and high crab quality is provided. The technical scheme of the fresh water crab culturing method is that a pond is chosen; the pond is pumped and cleaned from November to December each year; after exposure to the sun, 120 kg quicklime is spread on each mu for disinfection; oxygenation pipes are paved on the bottom of the pond; the oxygenation pipes are connected with an oxygenation machine; photosynthetic bacteria is placed in water in the pond; water plants are planted in the pond; a pottery jar is placed in the pond; juvenile crabs are put into the pond in early March; during crab culture, baits are placed once in the morning and evening each day; bait weight weighs 4% to 5% of crab weights; and when the crabs weigh 100 to 150g, the crabs can be caught and sold on the market.

The invention provides a domestic rice remained germ cutting, grinding, washing, steaming and boiling all-in-one machine, relates to a rice embryo cutting, grinding, washing, steaming and boiling all-in-one machine, and belongs to the field of food machinery. The integral operation of embryo cutting, grinding, washing and mixed steaming and boiling of rice after shucking is realized; the fresh degree of rice is improved. The all-in-one machine comprises a rice cabin, a casing, a sieving mechanism, a rice cutting mechanism, a rice grinding mechanism and a separation plate, wherein the sieving mechanism is arranged at an outlet part of a rice falling hopper of the rice cabin; an outlet of the sieving mechanism is connected with an inlet of the rice cutting mechanism; an outlet of the rice cutting mechanism is connected with an inlet of the rice grinding mechanism; the all-in-one machine also comprises a translation mechanism, a washing mechanism, a steaming and boiling mechanism and an embryo collecting passage; the washing mechanism is connected with the translation mechanism; an inlet of the washing mechanism is positioned under an outlet of the rice grinding mechanism; the embryocollecting passage is arranged on the separation plate; an opening of the upper end of the embryo collecting passage is positioned under an embryo flowing-out position of the rice cutting mechanism; the lower end of the embryo collecting passage passes through the separation plate and is positioned above the inlet of the steaming and boiling mechanism.

The invention discloses a delicious chafing dish special chicken powder and a making method thereof. The delicious chafing dish special chicken powder comprises the following raw materials in parts by weight: 8-12 parts of chicken, 3-7 parts of eggs, 28-37 parts of salt, 8-12 parts of white sugar, 35-37 parts of monosodium glutamate, 2-3 parts of maltodextrin, 1-1.5 parts of yeast extract, 0.5-1.5 parts of hydrolyzed vegetable protein, 1.5-2.5 parts of I and G and 5-7 parts of thermal reaction chicken meal. The delicious chafing dish special chicken powder has the advantages of high temperature resistance, freshness and taste preservation and no pasting, is suitable for being used in chafing dish, a rinsing dish and hotpot, is beneficial to the health, is nutrient and delicious, is mellow in mouthfeel, and is suitable for all crowds.

The invention discloses an annular-steel-strip process and device for continuous dried beancurd stick processing. The device comprises a milk distribution system, a steel strip heating unit, a cutting-knife strip slitting and bundling system, a dampening unit, a baking unit, a remnant milk collecting device, a fixed-length cutting unit and the like. According to the process and the device, dried beancurd sticks are heated through steel strips by using vegetable oil, so that the uniform-heated curing of the dried beancurd sticks can be achieved; gradient temperature control is achieved according to stations where the dried beancurd sticks are located, so that the quality of curing of the dried beancurd sticks is effectively improved. The process and device for automated and continuous dried beancurd stick production, disclosed by the invention, are different from the traditional dried beancurd stick processing modes, have the characteristics of high efficiency, stable and controllable quality, and the like and are applicable to the processing of a mass production line for the dried beancurd sticks.

The invention discloses an electrostatic field fresh-preservation storehouse for fruits and vegetables, and relates to a storehouse body for keeping fruits and vegetables fresh after pre-cooling. The fresh-preservation storehouse comprises a storehouse body, a compressor, a fin coil, an electric field generator, an electrode plate, goods shelves, a storehouse door, a floor and the like. For the problems of mildewing and quality deterioration of fruits and vegetables caused by excessive humidity during storage of fruits and vegetables, the electrostatic field fresh-preservation storehouse can produce ozone to effectively kill microorganisms on surfaces of the storehouse body and the fruits and vegetables, and can decompose ethylene produced by the fruits and vegetables to alleviate after-ripening of the fruits and vegetables. The assembled electric field fresh-preservation storehouse is convenient to mount, easy to operate and free of pollution to the fruits and vegetables, reduces rotten fruits and vegetables during storage, prolongs the storage time, ensures the quality of the fruits and vegetables, is easily popularized and applied, and is suitable for processing and fresh-preservation treatment in producing places of the fruits and vegetables.

The invention discloses a solar refrigerating and evaporating cooling combined air conditioning system which comprises solar cells, wet pads, water pumps, water storage tanks, fans, adsorption refrigerating systems, water conveying pipes, ventilation pipes and exhaust covers. The solar cooling and evaporating cooling combined air conditioning system is composed of two subsystems, namely a cooling and humidifying system and a cooling system, wherein the cooling and humidifying system is composed of the corresponding solar cell, the corresponding wet pad, the corresponding exhaust cover, the corresponding water pump, the corresponding water storage tank and the corresponding fan, and the cooling system is composed of the corresponding solar cell, the corresponding adsorption refrigerating system, the corresponding ventilation pipe, the corresponding exhaust cover and the corresponding fan. The effects of indoor cooling and humidifying are enhanced under the combined action of the two subsystems, and solar refrigerating and evaporating cooling are achieved. The exhaust covers are installed at the ends of the ventilation pipes, the exhaust covers at a left through hole and a right through hole of a house are not in the same horizontal line, and the ventilation pipes in a cold storage evaporator are coiled pipes.

The invention discloses a vegetable sale frame which comprises a base. A cavity is formed in the base, a water pump and six supporting columns are arranged at the top of the base, a first sale interlayer, a second sale interlayer and a third sale interlayer are equidistantly arranged among the six supporting columns, four water storage pipes are arranged at the bottoms of the second sale interlayer and the third sale interlayer, two water mist nozzles are equidistantly arranged on each water storage pipe, and two water tanks are equidistantly arranged at the bottom of each of the first sale interlayer, the second sale interlayer and the third sale interlayer. According to the vegetable sale frame, vegetables are humidified, the temperature of the vegetables is reduced, excellent fresh degree of the vegetables can be kept, the vegetables do not easily rot and can be kept for a long time, a customer can conveniently select vegetables in purchasing process, so that the vegetables are moreconveniently refreshed, and the sale cost of agricultural and sideline product shops is reduced.

The invention provides wrappers of steamed stuffed buns, quick-frozen steamed stuffed buns and a making method thereof.The wrappers are made by, by weight, 450-550 parts of flour, 230-300 parts of water, 30-50 parts of sodium carbonate and 3.5-5.5 parts of yeast powder.The quick-frozen steamed stuffed buns comprise the wrappers and stuffing.The wrappers are soft and tasty.The making method of the wrappers is convenient, simple, and easy to operate, and the complex steps of wrapper making required by steamed stuffed bun making can be omitted.The quick-frozen steamed stuffed buns have the advantages that when the quick-frozen steamed stuffed buns are steamed, the taste of the steamed stuffed buns is not affected at all; the quick-frozen steamed stuffed buns can be steamed repeatedly and is free of bottom falling off, free of collapse, rich in flour fragrance, high in stuffing fresh-keeping degree, and the like.The shelf life of the quick-frozen steamed stuffed buns can reach 3.5 months.The making method of the quick-frozen steamed stuffed buns uses the raw base quick-freezing technology and is convenient, simple, easy to operate, suitable for batch production, and the like.

The invention provides an intelligent take-out box. The intelligent take-out box comprises a main control module, a charging device, a food detection device, a food fresh-keeping device, an anti-theftdevice, a protection device, a wireless communication module in communication connection with the main control module, and a remote terminal in remote communication with the wireless communication module, wherein the charging device, the food detection device, the food fresh-keeping device, the anti-theft device and the protection device are in communication connection with the main control module. According to the intelligent take-out box, the food detection device and the food fresh-keeping device which are arranged in the take-out box are used for detecting the state of food in the box, keeping the food fresh and sterilizing the food. The anti-theft device in the take-out box is used for enabling the take-out box to have short-range and long-range anti-theft reminding functions, and the protection device in the take-out box is used for detecting the abnormal motion state of the take-out box and conducting reminding.

The invention provides an automatic fresh corn processing production line, and belongs to the technical field of fresh corn processing. The automatic fresh corn processing production line comprises afeeding mechanism, a grabbing mechanism, a head-tail cutting mechanism, a peeling mechanism and a conveying mechanism which are arranged in sequence; the cutting mechanism comprises a cutting-off support, a cutting-off conveying assembly, cutting-off assemblies, a pressing assembly and a positioning assembly, wherein the cutting-off conveying assembly, the cutting-off assembly, the pressing assembly and the positioning assembly are installed on the cutting-off support; a plurality of positioning grooves are formed in the cut-off conveying assembly; the cutting-off assemblies are mounted at thetwo sides of the cutting-off conveying assembly correspondingly and arranged in a staggered manner; the positioning assembly comprises a linear actuator and an elastic positioner which are symmetrically installed at the two sides of the cut-off conveying assembly, and the positioning assembly is located between the two cut-off assemblies; and the pressing assembly is located above the cut-off conveying assembly. According to the automatic fresh corn processing production line, automatic feeding and conveying, head-tail fixed-length cutting and bract stripping of fresh corn can be completed, the damage rate of the corn is reduced, the fresh-keeping degree of the fresh corn is improved, and the production profit of the fresh corn in unit area is increased.

The invention discloses a construction air exchange device. The device comprises a machine shell, wherein an air blowing mechanism is arranged in the middle of an inner cavity of the machine shell, awet curtain is arranged on one side of the air blowing mechanism, a water spraying cover is arranged at the top end of the wet curtain, a plurality of nozzles are fixedly inserted and connected in thebottom end of the water spraying cover, one side of the water spraying cover is in fixed communication with a water pump through a guide pipe, the bottom end of the wet curtain is provided with a water receiving cover, the bottom end of the water receiving cover is fixedly connected with a water outlet pipe, the inner wall of the water receiving cover is fixedly connected with a strip-shaped bearing plate, and the top end of the strip-shaped bearing plate is provided with a filter screen. According to the device, the arrangement of the wet curtain, the water pump, the water spraying cover andthe nozzles are utilized, and in combination with the use of the air blowing mechanism, air blown into a workshop can be filtered and cooled by the wet curtain in advance, particles of dust and the like in the air are removed, and the temperature of the air is reduced, so that the freshness degree of the exchanged air in the workshop is improved; and meanwhile, the water receiving cover, the water outlet pipe and the filter screen are cooperatively used to filter and recover sewage generated after the wet curtain is cleaned, and thus the recovery utilization rate of water resources is increased.

The invention discloses an annular steel belt continuous beancurd skin processing device and method. The device comprises a slurry distributing and steel belt heating unit, a skin combining device, a moisture regaining unit, a drying unit, a residual slurry collecting device, a cutting unit and the like. On the basis, the invention discloses the continuous beancurd skin processing method. Vegetable oil is utilized for heating beancurd skin through steel belts, the beancurd skin can be evenly heated and solidified, temperature gradient control is achieved according to the station where the beancurd skin is located, and the solidification quality of the beancurd skin is effectively improved. The automatic and continuous beancurd skin production process and device are different from a traditional beancurd skin processing mode, have the advantages of being high in efficiency, stable and controllable in quality and the like, and are suitable for beancurd skin batch production line processing.